Happy Healthy Cooking

Butternut Squash Soup

2011-10-11T20:38:00.000-05:00

Butternut Squash Soup

4 cups cooked butternut squash
2 cups chicken stock or broth
1 cup fat free half & half
1/2 cup applesauce
2 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper

Combine all ingredients in blender and pulse until smooth. Pour mixture into pan and heat soup until hot, but not boiling. Top with sour cream, if desired.

Zucchini and Corn Pancakes

2011-08-30T19:13:00.000-05:00

Zucchini and Corn Pancakes

2 cups grated zucchini
1 cup cooked corn
1/4 cup grated parmesan cheese
1/4 cup grated colby or cheddar cheese
2 large eggs
3/4 cup panko bread crumbs
1/8 tsp. ground nutmeg
1/4 tsp. paprika
1/4 tsp. garlic powder
dash salt
1/4 tsp. fresh ground black pepper

Combine all ingredients in a bowl and mix thoroughly. Using a heaping tablespoon, form the mixture into 8 patties. Spray a skillet or griddle with non-stick spray and heat to medium/high. Once heated, add patties and cook until golden brown. Serve with a bit of yogurt or sour cream.

Pasta and Fresh Tomato Sauce with Tuna and Feta

2011-08-27T16:21:00.000-05:00

1 pound vine-ripe tomatoes, cut into a small dice
Salt
12 ounces bite-sized pasta
2 cans (5 ounces each) tuna packed in oil, not drained
3/4 tsp. garlic powder
1 tsp. dried oregano
1/2 cup capers, drained
4 ounces (about 1 cup) crumbled feta, plus extra for topping
1/4 cup chopped fresh parsley

Prepare tomatoes and transfer to a medium bowl; sprinkle lightly with salt.

Meanwhile, bring 2 quarts of water and a generous sprinkling of salt to boil in a large soup kettle. Add pasta and cook as directed on the box, until just tender. Drain and return to pot.

Add tuna, garlic, oregano, capers, feta and parsley to tomatoes; toss to coat. Add tomato sauce to pasta; toss to coat again.

Serve, sprinkling each portion with additional feta.

Almond Chocolate-Chip Cookies (Gluten Free Recipe)

2011-05-02T21:58:00.000-05:00

This recipe is from the January/February 2011 issue of Weight Watchers magazine. I used almond meal which was not as finely ground as flour. I think you could use either almond meal or almond flour. The recipe was written to make 30 cookies. I divided the dough into 12 cookies. This is not a low-calorie recipe, but the cookies are made with healthy ingredients and they are delicious!

Almond Chocolate-Chip Cookies

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Mix 1 cup almond flour, 1/4 tsp. baking soda, and a pinch of salt in medium bowl. Whisk 2 Tbl. canola oil, 2 Tbl. amber agave nectar (I used honey as a substitute), and 1/2 tsp. vanilla extract in small bowl. Stir honey mixture into almond flour mixture until blended. Stir in 1/4 cup bittersweet or semisweet chocolate chips and 1/4 cup sliced almonds. Drop dough by tablespoonfuls onto baking sheet, dividing into 12. (NOTE: my lumps of dough did not stick together very well. However, after baking they melted together and made a nice, cohesive, crunchy cookie. So don't be concerned if they don't seem like a typical cookie before baking.) Bake until golden, about 9 minutes. Let cool on sheet for 5 minutes. Transfer cookies to racks and let cool completely.

Crunchy Chicken Strips

2011-04-10T21:57:00.000-05:00

I have never used panko bread crumbs before. After trying this recipe, I'm sold! They give a nice crunch to the chicken strips. Look for them in the international section of your supermarket.

You might like to experiment with the spices. Try substituting curry powder. Garlic powder would be tasty, too.

Crunchy Chicken Strips

3 skinless, boneless chicken breast halves
1 cup buttermilk
1 egg, slightly beaten
3 Tbl. water
1 heaping cup panko (Japanese-style bread crumbs)
3/4 tsp. ground sage
1/2 tsp. dried thyme, crushed
1/8 tsp. ground black pepper

Cut chicken into strips. Place in a ziplock plastic bag set in a bowl. Pour buttermilk over chicken. Seal bag. Turn bag to evenly coat chicken. Place in refrigerator overnight or as long as 24 hours.

Line a 15x10x1 baking pan with foil and spray with nonstick cooking spray. In a shallow dish, mix egg and water. In another dish, mix panko, sage, thyme, and pepper. Take each piece of chicken out of buttermilk, then dip first in egg and then coat it with the crumb mixture.

On prepared pan, arrange chicken so pieces are not touching. Sprinkle with remaining crumb mixture.

Bake, uncovered in a 375 degree oven for about 30 minutes.

It is not necessary to turn chicken during baking.

Enjoy with barbecue sauce or do as we did: dip them in ranch dressing. So good!

Salmon Salad

2011-03-14T20:00:00.000-05:00

Why open a can when it is so easy to make salmon salad from fresh or frozen salmon?

Quick and easy for a busy night's meal, this recipe will soon become a favorite. The ingredient measurements are not at all rigid and easily adjusted to your taste. Notice how I didn't give any measurements? That's how flexible it is. You really can't do it wrong. Enjoy!

Salmon Salad

10-16 ounces of salmon filets, thawed if frozen

Celery, finely chopped

Onion, regular or green onions, chopped fine

Mayo

Dill Pickle Relish

Mustard

Old Bay Seasoning

Grated cheese, any kind, optional

Bread, bagels, buns, crackers (whole wheat preferred)

Cook salmon as directed on package. I have a seafood setting on our microwave that works well. Basically, place filets in a microwave safe dish and cover with plastic wrap, pulling the plastic wrap back just a bit to vent at one of the corners. Microwave at full power for about 6 to 8 minutes for 10 oz. salmon. Monitor the cooking until you get used to how long your microwave oven takes. It should flake when it is done but you don't want it to dry out.

Combine the cooked and flaked salmon, about 1-2 ribs chopped celery, and 3 chopped green onions, greens and all.

Add three heaping spoonfuls of mayo, one heaping spoonful of dill pickle relish, a teaspoon or so of mustard (I used a German hot mustard), two sprinkles of Old Bay Seasoning, and stir until well blended. Don't put the mayo away because you might need more. I needed about another spoonful. You want it moist but not drowning in dressing. You can stir in about 1/2 cup grated cheese if you like.

Serve with your choice of bread, toast, bagels, buns, crackers, you name it. We love Whole Wheat Bagel Thins, toasted. (package pictured above)

Yum!

Butterscotch Pudding

2011-03-10T21:33:00.000-06:00

There is nothing like homemade pudding from scratch. There is much satisfaction in taking a few simple ingredients and producing such a decadent tasting treat. The recipe below makes a pudding that tastes rich and creamy, even though it is made with healthy ingredients.

I have a subscription to Prevention magazine (highly recommended) and that's where this recipe was published. My only change was to use real brown sugar instead of splenda brown sugar blend. There isn't much sugar in 4 servings so I went with the real thing. Oh, and I added 1 whole teaspoon vanilla instead of 1/2. Enjoy!

Butterscotch Pudding

2 Tbl. nonfat dry milk

1.5 Tbl. cornstarch

1/4 cup brown sugar

1 can (12 ounces) fat-free evaporated milk (NOT sweetened condensed)

1 egg, beaten

1 tsp. vanilla

fat-free whipped topping

Whisk the dry milk, cornstarch, and brown sugar in a saucepan. While whisking constantly, gradually add the evaporated milk and egg. Set the pan over medium-high heat. Cook, whisking constantly, for 5 minutes or until thickened. Remove from the heat.

Whisk in the vanilla. Cool to room temperature and then store in an airtight container in the refrigerator for up to 3 days. Just before serving, top each serving with a dollop of whipped topping.

Loaded Potato Soup

2011-02-28T21:36:00.000-06:00

I found this recipe in Cooking Light magazine. I made a few changes, one of which was exchanging the baking potatoes for small new potatoes. Also, in the recipe they gave instructions to peel the potatoes and I left the skins on. It would work either way. And, I used fat free chicken broth and skim milk.

Loaded Potato Soup

1.5 pounds small new potatoes (I used both red and gold potatoes)

2 tsp. olive oil

1/2 cup finely chopped onion

One can (14.5 ounce) reduced sodium, fat free chicken broth

3 Tbl. all-purpose flour

2 cups skim milk, divided

1/4 cup reduced-fat sour cream

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3 bacon slices

1/3 cup shredded cheddar cheese

4 tsp. thinly sliced green onions

Cut potatoes in half and place in a microwave safe bowl with a few tablespoons water. (My microwave has a baked potato automatic setting.) If you don't have a setting available, cook covered for about 10-12 minutes on high.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth.

Combine flour and 1/2 cup milk; add to pan with 1.5 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.

Carefully add potatoes to soup. Coursely mash potatoes into soup. Top with cheese, green onions and bacon. Yield: 4 servings (serving size: about 1 1/4 cups).

The Best Pancakes Ever!

2011-01-25T18:53:00.000-06:00

Sorry, no pictures (I'll add some next time I make them) but I had to share this recipe. I combined what I love about pancake recipes -- I've tried quite a few -- and came up with a winner.

Very simple to make. Enjoy!

The Best Pancakes Ever

1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tsp. baking powder
2 tsp. granulated sugar
1/4 tsp. salt
3/4 cup milk
2 eggs
1 tsp. vanilla
2 heaping Tbl. low fat sour cream

Mix flours, baking powder, sugar, and salt in a large mixing bowl. Make a well in the center. Pour milk, eggs, vanilla, and sour cream into the well. Mix gently until just combined.

Coat a nonstick griddle with butter (preheated to medium-high, 375 degrees on an electric skillet). I just lightly rub a stick of butter over the surface of the pan.

Spoon a skant 1/4 cup of batter on to prepared pan. When the bubbles pop, flip the pancakes over. Cook just a minute or two more. Makes about 8-12 pancakes.

Serve with a drizzle of real maple syrup.

Cooking Dried Beans

2011-01-15T12:56:00.000-06:00

Why have I never done this before? It might be food science, but it certainly isn't rocket science.

I did some research online and ended up using a combination of cooking methods. It worked for me and I was very happy with the outcome. One pound of dried beans makes approximately the equivalent of three cans of beans.

My motivation: reducing the sodium in our diets, cutting down on the use of prepared foods in my cooking, and saving money.

I didn't get photos of the process, but it was simple.

After rinsing and sorting a pound of dried beans, place them in a large oven-safe pot with 6-8 cups water. Don't measure, just run water in until it is a good inch or more over the beans. Soak overnight.

The next day, drain and rinse the beans. Cover with fresh water, again a good inch or more over the top of the beans. No salt, no seasonings.

Cover the pot and place it in a 325 degree oven. Bake for about 90 minutes. Start checking at about 1.25 hours. To check, take a bean out with a spoon, let it cool, and taste it to see if it is tender.

When the beans are done to your liking, drain again and package into freezer containers. I simply used a slotted spoon to transfer them from the pot into plastic containers.

No more canned beans for us!

Crockpot/Slow Cooker Beef Stew

2010-12-13T21:02:00.000-06:00

I've made this more than once on a Sunday afternoon. The measurements are pretty loose but it always turns out absolutely delicious. Plus, the aroma of beef stew makes the house seem all the more cozy on a winter weekend afternoon.

Layer scrubbed and cubed potatoes and carrots in the bottom of your slow cooker. I like using the Yukon gold small potatoes. Add a sliced onion, if you wish.

On top of the vegetables, place about 1.5 pounds of round steak, cut into large chunks.

Sprinkle a package of dry onion soup mix over the top.

Pour one 28 oz. can of crushed tomatoes over the top. Then add one tomato can full of water.

Sprinkle one tablespoon of paprika over the top.

Cover and cook for 5-6 hours on high, or 8-10 hours on low.

Stir only once, about halfway through the cooking time.

I served it with some fresh bread. (Freshly made from frozen bread dough, anyway.) Yum!

Hope you enjoy!

Baked Pita Chips

2010-10-17T20:28:00.000-05:00

Thanks, Lauren and Dylan, for sharing this pita chip recipe! Very easy and quick to make, and delicious. Go ahead and substitute any spice you'd like. The original recipe (below) is from the magazine "Real Simple." I used whole wheat pitas and a chile lime spice mix. We enjoyed them today with guacamole, but they would be good with any kind of dip or hummus.

Easy Pita Chips

4 pitas

1/4 cup olive oil or canola oil

1/2 cup grated Parmesan (2 ounces)

1 tsp. dried oregano

Salt and black pepper

Heat oven to 400 degrees. Split the pitas horizontally to make to make 8 rounds. Brush the insides of the pitas with the oil. Cut the rounds into wedges and divide between 2 baking sheets.

Sprinkle with the Parmesan, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until golden brown and crisp, 10 to 12 minutes. The chips can be stored at room temperature in an airtight container for up to 1 week.

Apple Crisp II

2010-10-11T19:48:00.000-05:00

Apple Crisp is the sort of dish that you really can't mess up. Pretty much any combination of apples, sugar, butter, and a little cinnamon, will produce a delicious dessert, especially when served with a scoop of vanilla ice cream.

This recipe is all over the internet, with many variations. Go ahead and play with it and make it your own, adjusting the ingredients as you please. I must admit that it's the real butter that makes this so tasty, so go with the real thing here.

Apple Crisp

4 cups medium tart cooking apples, peeled, cored, and sliced (4 cups) (I used Macintosh)

2/3 cup packed brown sugar

1/2 cup whole wheat flour

1/2 cup old fashioned oats

1/2 cup butter

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Heat oven to 375 degrees. Place apples evenly in an 8-inch square baking dish OR a 7x11 baking dish.

Combine sugar, flour, oats, and spices. Cut in butter with a knife or pastry blender. Sprinkle over apples.

Bake about 40 minutes or until topping is golden brown and apples are tender.

Peach Cobbler in a Mug

2010-08-17T19:44:00.000-05:00

I just made this about 20 minutes ago and I had to rush to post it. So yummy and fun to make! I'm looking forward to trying it with blueberries, or maybe even apples.

Peach Cobbler in a Mug

1 Tbl. butter (I use Smart Balance)
2 Tbl. brown sugar, not packed
2 Tbl. flour
2 Tbl. milk
1/8 tsp. baking powder
1/8 tsp. cinnamon
1 peach, peeled and sliced

Microwave butter in a mug until melted. Add brown sugar, flour, milk, baking powder, and cinnamon to mug. Stir, then add peaches on top of batter. Do not stir. Cook for 2 minutes in microwave at 70% power. Remove and let stand until cool enough to eat.

Add some vanilla ice cream to help cool it down! Enjoy!

Peanut Butter Chocolate Chip Bars

2010-07-22T19:18:00.001-05:00

There are some pretty good recipes out there that call for Bisquick baking mix. Instead of avoiding them, try using this replacement: Hodgson Mill Whole Wheat Baking Mix. I have had really good luck using it as a substitute in recipes for pancakes, biscuits, etc.

The recipe that follows really adapted well to using this whole grain substitute. I hope you enjoy it!

Peanut Butter Chocolate Chip Bars

[measurements in brackets are for 13x9 pan]

1/3 cup peanut butter (creamy or chunky) [3/4 cup]

1 large egg [2]

1/2 tsp. vanilla extract [1 tsp.]

1/2 cup firmly packed light brown sugar [1 cup]

1 cup all-purpose baking mix [2 cups]

1 cup dark chocolate chips, divided (semi-sweet is fine) [2 cups]

Stir together peanut butter, eggs, and vanilla in a large bowl.

Stir in brown sugar, baking mix and 1/3 cup [3/4 cup] chocolate chips. Spread mixture in a lightly greased 8x8 baking pan [13x9].

Bake at 325 degrees for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining chocolate chips. Let stand 5 minutes and then spread evenly over top.

Cut into triangles, bars, or squares.

Red Potato Salad

2010-06-27T22:33:00.000-05:00

Summer is in full swing. What that means to us is simple meals on the grill with a side dish of steamed asparagus or a salad with ingredients fresh from our garden. Delicious, but nothing really post-worthy.

Nothing fancy here, either. Believe it or not, potato salad is not unhealthy. Use small red potatoes (also called new potatoes), since they haven't had a chance to develop as much starch as their full-grown elders. Then, keep your proportions right so as not to drown the salad in mayo. It's not about the mayo anyway, we are showcasing these yummy potatoes!

Red Potato Salad

Cut 3 lbs. of small red potatoes into 1-inch cubes. Cover with water, add a teaspoon of salt, and bring to a boil. When they are at a full rolling boil, remove from heat, cover, and steam for 5-10 minutes--just until you can easily pierce them with a sharp knife, no longer. This prevents your potatoes from being too mushy.

In a 2-cup measuring cup, combine: 3/4 cup light mayo, 2 tsp. prepared mustard, 3/4 cup sweet or dill pickle relish with juice (I prefer dill), and a dash of cayenne pepper.

Look at these ingredients. Nothing fancy here! Mince 2 cups celery and peel 4 hard-boiled eggs. Chop 3/4 cup sweet onion. You can be doing all of this while the potatoes are boiling and steaming.

When potatoes reach desired tenderness, drain them well and place in a large bowl. While still warm, gently mix in the dressing.

Then gently stir in the celery, chopped eggs, and onion, and some freshly ground black pepper.

Lightly dust with a little paprika over the top and it will look just like Grandma used to make! Especially if you use a Pyrex mixing bowl. Enjoy!

Cookie Dough Dessert

2010-05-11T22:27:00.000-05:00

Mmmm, this is like eating cookie dough without the salmonella risk and whatnot. Don't try to make this into cookies though, it won't work.

Cookie Dough Dessert

1 cup fat free milk

1 (15 oz.) package part skim ricotta cheese

1 (4 serving size) package sugar-free instant vanilla pudding mix

Mini chocolate chips

Walnuts or pecans, chopped

Whisk milk and ricotta cheese together in mixing bowl until blended. Whisk in pudding mix until well blended. Divide into 4 serving bowls. Top with mini chocolate chips and chopped nuts.

Nacho Casserole

2010-05-05T21:45:00.000-05:00

Feliz Cinco de Mayo!

This dish is easy to make and very flavorful. The perfect busy weeknight meal. Enjoy!

Nacho Casserole

1 pound lean ground beef or turkey

1 small onion, chopped

1 jar salsa (16 oz.), divided

3/4 cup water

1 can (4 oz.) Diced Green Chiles

1 packet low sodium taco seasoning mix

4 cups slightly crushed nacho chips (don't measure, just estimate)

2 cups (8 oz.) shredded cheese: cheddar or cojack

Sour cream

Preheat oven to 375 degrees. Grease 11x7-inch baking dish.

Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat.

Stir in one-half the jar of salsa, water, chiles, and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.

Layer half of the broken tortilla chips on bottom of prepared baking dish. Cover evenly with half of meat mixture. Sprinkle with 1 cup of cheese. Repeat layers with remaining ingredients.

Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with remaining salsa and sour cream.

Blueberry Crisp

2010-04-10T17:44:00.000-05:00

Dump cake. You may have heard of it, and, if you have, you have probably made it. It has its merits. It is quick to make. A crowd pleaser. It also could use a few improvements. Often, you would get a bite of dry cake mix. Ick. And the canned pie filling used for the fruit base can taste a bit gummy and fake.

Now that I have whetted your appetite with my description, I present to you a BIG improvement on Dump Cake.

Combine one package dry cake mix (I used Pillsbury Reduced Sugar white cake mix) with 1/2 cup butter or Smart Balance (not light). Cut the butter into the cake mix with a fork or pastry blender.

Place 4 cups fresh or frozen blueberries in a 9x13 baking pan. No need to defrost, if frozen.

Spread cake mix mixture over the top.

Bake for 40 - 45 minutes at 350 degrees, until nice and brown. Serve warm with whipped cream or ice cream, if desired. I like Reddi-Whip, since it is a real dairy product.

Italian Barbecue Sliced Steak Sammies

2010-03-09T19:46:00.000-06:00

I can't stand the term "sammies" but this is Rachael Ray's recipe so I typed her title verbatim. These turned out super delicious, thanks mostly to the barbecue sauce. This sauce would also be tasty on grilled chicken.

We tried this recipe after I handed the cookbook to Randy last week and asked him to pick out a few recipes. Me, I'd choose chicken, but he likes red meat. It is a treat to enjoy in moderation.

I made a few changes: The recipe calls for Italian bread, but we just used plain old wheat bread, toasted with no butter or garlic. Also, I did not salt the steaks or the sauce. And, I used our toaster oven not the big oven. Enjoy!

Italian Barbecue Sliced Steak Sammies

1 Tbl. olive oil

1 large red onion, chopped

1/4 cup dark brown sugar

1/4 cup aged balsamic vinegar

2 Tbl. Worcestershire sauce

1 (15-ounce) can tomato sauce

Salt and black pepper

6 Tbl. butter, melted

4 garlic cloves, finely chopped

1 large loaf of crusty Italian bread, split and cut into 4 sections

4 (12-ounce) strip steaks

8 slices Provolone

Preheat the oven to 375 degrees. Preheat a grill pan or outdoor grill to high.

Heat a small saucepot over medium-high heat with the olive oil. Add the onions and cook until tender, 7 to 8 minutes, then add the brown sugar, vinegar, and Worcestershire. Stir to combine, then stir in the tomato sauce. Reduce the heat, season with salt and lots of pepper, and simmer for 15 minutes.

Combine the butter and garlic and brush the cut surfaces of the bread. Toast in the oven until golden, 15 minutes.

Drizzle the steaks with a little olive oil, season with salt and pepper, and grill for 8 to 10 minutes for medium. Transfer the meat to a cutting board and let it rest for 5 minutes.

Switch the broiler on. Slice the steaks and layer a steak onto each quarter loaf of bread. Top with 1/2 cup of sauce and 2 slices of provolone. Broil until the cheese browns, about 1 minute.

Spaghetti Sauce

2010-02-19T20:51:00.001-06:00

This is almost as simple as opening a can or jar of spaghetti sauce but is so much more fresh and flavorful. Give it a try!

Spaghetti Sauce

1 lb. lean ground beef or ground turkey

1 chopped onion

2 cloves minced garlic

1/2 tsp. salt

1 tsp. pepper

1 can (6 oz.) tomato paste

1 can (15 oz.) tomato sauce

1 can (28 oz.) crushed tomatoes

1 Tbl. Italian seasoning

1 tsp. dried thyme

1/2 tsp. dried basil

1/2 tsp. dried rosemary

1/2 tsp. dried marjoram

Cook ground meat, onions, and garlic together in a large saucepan or skillet, chopping and stirring until meat is browned. Add remaining ingredients and mix well. Simmer over low heat for 30 minutes.

Parmesan Peppercorn Salad Dressing

2010-02-18T20:38:00.001-06:00

The Liberty Inn in Beloit has the best house dressing. I have tried to replicate it here and Randy gave it a thumbs up. I don't know if I agree that it is quite as good as the restaurant's, but maybe that has more to do with the fact that I am being served a salad with the dressing, as opposed to having to whip it up myself. Food always tastes better if someone else does the cooking, right?

Parmesan Peppercorn Salad Dressing

1 cup buttermilk

1/2 cup reduced fat sour cream

3 Tbl. low fat mayo

3 Tbl. grated parmesan cheese

3/4 tsp. dried parsley

3/4 tsp. dried chives

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Combine all ingredients and whisk well, or combine in a shaker container and blend by shaking it. Serve with additional freshly ground pepper over the top. Keep refrigerated and shake to blend well before serving. Best if used within 3-4 days.

Bean with Bacon Soup

2010-02-15T20:42:00.000-06:00

My husband absolutely loves Campbell's Bean with Bacon Soup. Yes, the old fashioned type that requires that you add a soup can of water.

I like to encourage healthy eating and thought that this flavor of soup would lend itself to a nutritious remake. I looked up several recipes online and found the basic ingredients and preparation method. The problem was that most of the recipes used dried beans and I wanted to stick with the quick cooking method associated with canned soup. So, I used canned beans with very good results.

Give this soup a try, I think you will be impressed.

Bean with Bacon Soup

2 Tbl. butter or canola or olive oil (I used butter)
2 carrots, peeled and finely chopped
1/2 onion, finely chopped
6 strips of already cooked bacon, cut into 1/2 inch pieces
2 cups water
1 tsp. chicken bouillon powder
2 cans light colored beans, one drained and one undrained (see photo below for types of beans I used)
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. garlic powder

Put butter or oil into a large soup pot over medium-high heat. Add carrots and onions and stir and cook for about 10 minutes, until very tender. Add bacon to pan for the last 2 minutes of cooking time. Combine water and bouillon powder and add to pan. Stir in beans, marjoram, thyme, and garlic powder. Lower heat to medium-low and simmer uncovered until heated through and bubbly. Using a potato masher, mash through the soup a bit to thicken.

Peanut Butter Cream Cheese Frosting

2010-02-12T22:17:00.001-06:00

I made some Brownies. I left out the walnuts.

I frosted them with Peanut Butter Cream Cheese Frosting. These dessert bars are very rich so you only need a small portion. Enjoy!

Peanut Butter Cream Cheese Frosting

4 ounces low fat cream cheese (neufchatel)

2 Tbl. creamy peanut butter

1 cup powdered sugar

1 Tbl. fat free milk

1/2 tsp. vanilla extract

Combine cream cheese and peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Add powdered sugar, milk and vanilla; beat until smooth. (If frosting is too thin, add more powdered sugar; if it is too thick, add more milk.) Spread frosting over top of cooled brownies. Store in the refrigerator. This makes enough to frost an 8x8 or 9x9 inch baking pan of brownies or cake. The recipe can be doubled for a 13x9 inch pan.

Panini

2010-02-04T19:38:00.001-06:00

If you have one of these, you have a panini maker. No need to buy a special appliance when you can use your George Foreman. The ingredient list really is as simple as it looks. Enjoy your quick and easy meal!

Panini

Deli meat

Sliced cheese

Any kind of bread or bun

Any other sandwich filler (lettuce, pickles, tomato, roasted red peppers, sauerkraut, caramelized onions, etc.)

Condiments (mustard, mayo, etc.)

Make a sandwich out of your chosen ingredients. Place it on a preheated George Foreman grill. No need for spray, they won't stick. Close the lid. Keep an eye on them, they cook quickly. Don't worry about opening the grill and checking on them, you can't ruin them (unlike checking on waffles baking in a waffle iron!).

Honey-Mustard Chicken and Sweet Potato Fries

2010-02-02T21:22:00.000-06:00

So much flavor in one meal. Yum! I have made the sweet potato fries a few times now, and they have earned their way into our regular rotation. The spice I use makes them taste like barbecue flavored potato chips! I think you'll love them, too.

Honey-Mustard Chicken

6-8 boneless skinless chicken breast pieces
1/2 cup Dijon mustard
1/4 cup honey
1 tsp. dried thyme

Combine mustard, honey, and thyme in medium bowl. Coat chicken with the mixture. Place chicken on a baking pan that has been sprayed with non-stick coating. Bake at 375 degrees for about 50 minutes.

Sweet Potato Fries

4-6 peeled sweet potatoes
Olive oil or canola oil
McCormick's Grill Mates Barbecue Spice

Cut sweet potatoes into wedges. Drizzle about 2 Tbl. olive or canola oil over potatoes in a large bowl. Toss to coat well. Dust liberally with barbecue seasoning. Line baking pan with foil and spray with non-stick coating. Spread potatoes evenly on pan. Bake at 375 degrees for about 50 minutes.

Chicken Sausage Patties

2010-01-21T19:22:00.004-06:00

This is a Rachael Ray recipe. It is a healthy sausage with a very good flavor. You can make it into sausage patties or crumble and brown it and use it in a recipe calling for crumbled pork sausage. I haven't tried it yet, but I imagine it would even be good on pizza.

The photo above shows it being served with scrambled eggs and onions and cheese, served on toast.

Chicken Sausage Patties

1 Tbl. butter

1 green apple, finely chopped

1 small onion, finely chopped

Salt and pepper

1 tsp. fennel seed

1.5 pounds ground chicken breast

1.5 tsp. poultry seasoning

1 tsp. allspice

1 tsp. sweet paprika

Extra-virgin olive ooil

Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper, and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.

Heat a griddle pan or large nonstick skillet over medium-high heat.

Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions, and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2.5 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

Tiramisu

2010-01-17T19:33:00.003-06:00

Healthy tiramisu doesn't seem like a reality. This recipe isn't exactly healthy, but it has far less fat and calories than the traditional recipe.

We enjoyed it as a birthday cake this weekend at a gathering of family where the majority was celebrating a January or February birthday.

Tiramisu

2 cartons (8 oz. each) - OR 1-16 oz. carton - fat free or light dairy sour cream

2 pkg. (8 oz. each) reduced fat cream cheese (neufchatel), softened

2/3 cup sugar or Splenda

1/4 cup fat free milk

1/2 tsp. vanilla

1/2 cup strong coffee

2 Tbl. coffee liqueur or strong coffee

2 pkg. (3 oz. each) ladyfingers, split

2 Tbl. sifted unsweetened cocoa powder

1. In a large bowl, combine sour cream, cream cheese, sugar, milk, and vanilla. Beat with an electric mixer on high speed till mixture is smooth.

2. In a small bowl, combine 1/2 cup of coffee and coffee liqueur.

3. In a 9x13 glass pan arrange one package of the ladyfingers, cut sides up. Brush with 1/2 of the coffee mixture and spread with 1/2 of the cream cheese mixture. Repeat with remaining ladyfingers, coffee mixture, and cream cheese mixture. Sprinkle with two tablespoons cocoa powder. Cover and chill at least 4 hours before serving. (Can be stored covered in the refrigerator up to one day.) Makes 15 servings.

Quick and Healthy Oatmeal

2010-01-07T20:12:00.006-06:00

There is no need to buy instant flavored oatmeal packets, which are expensive and processed to the point where this wonderful whole grain loses quite a bit of its health benefits.

Old-fashioned oatmeal can be microwaved in just a few minutes and you can add your own combination of ingredients to your taste.

Oatmeal

1/2 cup old-fashioned (not quick or instant) oatmeal

3/4 cup water

fruit (a banana, a handful of berries [fresh or frozen], peaches [canned, fresh, or frozen], applesauce)

1/4 cup chopped walnuts or pecans

1 packet Splenda coffee flavors

Fat-free half and half

Mix oatmeal, water, and fruit in a medium bowl. Be sure the bowl is large enough so that the oatmeal doesn't boil over in the microwave. Microwave on high for 3 minutes. Add half and half and stir slightly until it is the consistency that you like. Sprinkle flavor packet and nuts over the top.

Note: you do not need to defrost the frozen fruit before using.

My favorite combinations:

blueberries + french vanilla flavor packet

a banana + french vanilla flavor packet

peaches + french vanilla flavor packet

applesauce (I use one of the single serve) + cinnamon flavor packet

canned pumpkin (about 1/4 cup) + cinnamon flavor packet

strawberries + french vanilla flavor packet

...the combinations are endless!

Feta Turkey Burgers

2009-12-29T09:33:00.005-06:00

I found a recipe in a magazine and changed the ingredients to use what I had on hand. I changed everything but the turkey, so this recipe is truly an original. This burger is packed with flavor and even my beef eating husband gave it two thumbs up.

Feta Turkey Burgers

1 Tbl. unsalted butter

1 large onion, thinly sliced

1 package (20.8 oz.) lean ground turkey

1 pkg. (3.5 oz.) reduced fat crumbled feta cheese

1.5 Tbl. Worcestershire sauce

2 tsp. Dijon mustard

1/4 tsp. black pepper

2 Tbl. light mayonnaise

5 whole-grain hamburger buns

fresh spinach leaves

Melt butter in large skillet over medium-high heat. Add onion; cook for 8 minutes or until well browned; set aside.

In a large bowl, combine turkey, 2/3 of the pkg. of feta cheese, Worcestershire sauce, mustard, and pepper. Stir until well combined. Form into 5 equal-size patties and flatten.

Spray large skillet and heat to medium heat. Cook burgers about 5-7 minutes per side or until nice and brown.

While burgers are cooking, stir together remaining feta and mayonnaise in a small bowl. Place burgers on buns and top each with some of the onions, cheese and mayo sauce, and spinach leaves. Enjoy!

Turkey Cranberry Sandwich

2009-12-26T14:12:00.004-06:00

The perfect sandwich for the day after the feast.

Turkey Cranberry Sandwich

Whole wheat roll (I made Rhodes frozen wheat rolls yesterday)

Fresh spinach leaves

Cranberry sauce

Roasted turkey

Assemble spinach, cranberry sauce, and turkey into a sandwich on the wheat roll. Use a paper plate.

Enjoy a peaceful and relaxing day with no cooking!

Chili

2009-12-22T20:27:00.003-06:00

My husband needed a dish to pass for a potluck at work. He signed up for chili.

I don't think I've ever made the same recipe for chili twice. I have my basic ingredients and go from there.

This recipe is really simple. Most of the work involves opening all these cans.

Chili

2 (16 oz.) cans kidney beans

2 (16 oz.) cans pinto beans

2 (16 oz.) cans black beans

1 small chopped onion

1.5 lbs. lean ground turkey or beef

1 small chopped red pepper

6-ounce can tomato paste

28-ounce can diced tomatoes

2 Tbl. chili powder (more or less to taste)

1/2 tsp. salt

1/2 tsp garlic powder

1/2 tsp. cinnamon

1/2 tsp. cumin

2 tsp. brown sugar

In a large pan combine beef/turkey, onion, red pepper and chili powder. Cook until meat is browned. Drain grease. Add remaining ingredients. Simmer on low heat for 1/2 hour or in crockpot on low for 5 hours. Serve with grated cheese and sour cream, if desired.

My Grandma's Banana Bread

2009-12-21T20:59:00.005-06:00

At this time of year we'll take a break from healthy cooking, which for me means actually buying and using white flour and sugar. Yes, I only buy about one bag each per year and this year I actually shared the bags with my mother. And I do a lot of baking throughout the year, just not with white flour and sugar.

I actually prefer the taste of baked goods made with whole grain flour and other healthy ingredients, but in some cases I like to stick with the original recipe. And family holiday recipes fit this profile.

This Christmas has me craving nostalgic recipes. Thanks to my cousin Kathy for providing today's recipe:

Grandma's Banana Bread

2/3 cup sugar

1/3 cup soft shortening

2 eggs

1/3 cup milk

1 tsp. white vinegar

1 cup mashed banana (about 2)

2 cups flour

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

Mix together and set aside flour, baking powder, soda, and salt. Mix together and set aside milk and white vinegar.

Mix together sugar, soft shortening, and eggs. To the shortening mixture add the milk and vinegar. Then stir in the mashed banana. To this mixture add the dry ingredients. Pour into a well-greased 9x5x3: loaf pan.

Let stand for 20 minutes.

Bake at 350 degrees for 50-60 minutes.

Nachos

2009-12-09T10:50:00.006-06:00

This looks like a mess but it is delicious and super fast and easy for a week-night supper. You can add or substitute ingredients if you like, you really can't do it wrong. Enjoy!

Nachos

Baked Tostitos Scoops

One pound browned and crumbled ground beef or ground turkey

One packet taco seasoning mix

Shredded cheese, options: cojack, cheddar, Mexican-style cheddar-mozzarella

Salsa

Low-fat sour cream

Sliced green onions

Prepare ground meat and taco seasoning as directed on seasoning packet. Place Scoops on individual plates, placing them all bowl-side up. Spoon prepared taco meat over top. Sprinkle cheese over and microwave for about 30-40 seconds. Top with salsa, sour cream, and green onions.

Banana Bread

2009-11-28T21:40:00.006-06:00

I love my big stainless steel mixing bowl. I probably use it 3 or 4 times a week.

The recipe, as written, makes one loaf. I doubled it today and made two loaves of bread.

These loaves won't last long in this house. I hope you enjoy it!

Banana Bread

Preheat your oven -- 325 degrees for a glass baking dish; 350 degrees for a metal pan

1 3/4 cup whole wheat flour

2/3 cup sugar or splenda

1 tsp. baking powder

1/4 tsp. salt

1/4 tsp. baking soda (increase to 1 tsp. if you use splenda)

1/2 cup butter or transfat free butter substitute (I used Smart Balance)

3 mashed bananas

2 eggs - slightly beaten

Spray loaf pan with nonstick cooking spray. Mix first 5 ingredients with fork. Cut in butter with pastry blender. With fork, stir in bananas and eggs.

Bake 55 minutes - 1 hour. Cool 10 minutes and remove from pan.

Oven Apple Pancake

2009-11-26T11:04:00.005-06:00

This dish was a good choice for a light breakfast on Thanksgiving. It would also work well for Christmas.

It is simple to prepare, and makes up into something a little special for a holiday breakfast.

Serve with just a little drizzle of real maple syrup.

Oven Apple Pancake

2 eggs

1/2 cup milk

1/4 tsp. salt

1/2 cup whole wheat flour

3 cooking apples, peeled and diced (I used Macintosh)

1 tsp. cinnamon

1/2 cup sugar or splenda

Spray sides and bottom or a 9 or 10-inch pie plate with nonstick spray. In a bowl, beat eggs, milk, salt, and flour until smooth. Let batter rest for a few minutes.

Peel and dice the apples. Mix the apples together with the sugar and cinnamon right in the pie plate and distribute evenly.

Pour the batter over the apples and bake in 375 degree oven for 30-40 minutes.

Serve with maple syrup.

Baked Beans

2009-11-25T22:48:00.004-06:00

These dressed up baked beans taste very close to homemade. A very simple recipe produces a delicious side dish. I hope you enjoy this mouth-watering recipe!

Baked Beans

5 slices pre-cooked bacon, prepared in microwave according to directions on package

1/3 cup chopped onion

1 21-oz. can vegetarian baked beans, drained slightly (just use can lid to drain most of the liquid off)

1 15 to 16-oz. butter beans, pinto beans, or mixed beans, drained and rinsed

1/2 cup ketchup

1/4 cup honey

1 Tbl. packed brown sugar

2 tsp. prepared yellow mustard

1 Tbl. Worcestershire sauce

Preheat oven to 350 degrees. Crumble cooked bacon, set aside.

Saute onion in nonstick pan about 5 minutes or until tender.

In a 1.5 quart casserole combine beans, bacon, and onion. In a small bowl combine the remaining ingredients. Pour sauce over bean mixture and stir gently to coat.

Bake, uncovered, for 50 to 60 minutes or until heated through and bubbly at the edges.

Chocolate Chip Cookies

2009-11-23T20:54:00.005-06:00

I found this recipe in the March 2009 issue of Prevention magazine. They turned out to be absolutely delicious!

There are some healthy tweaks from a traditional chocolate chip cookie, but I have to say that I think they actually taste better. The taste reminds me of the cookies you can buy at the mall or at a bakery.

You won't feel deprived when you eat this cookie, I can tell you that. Just be careful, if made according to directions this is a big cookie and it would be easy to eat a handful and negate any healthy benefits.

Chocolate Chip Cookies

1 1/2 cup whole wheat flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/2 cup canola oil

2/3 cup granulated sugar (I substituted Splenda)

2/3 cup brown sugar

2 large egg whites (I substituted one whole egg)

1 1/4 tsp. vanilla extract

1/2 cup old fashioned rolled oats

3/4 cup semisweet chocolate chips or chunks (4 oz.)

1. Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.

2. Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

3. Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in diameter, allowing about 2" between patties for slight spreading.

4. Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.

Note: First, I did not chill the dough and still had great results. Second, I made the recipe into 15 cookies, and placed them 3 x 5 on one baking sheet. They were crowded right up to each other but turned out fine. Also, I sprayed the baking sheet and did not use parchment paper.

Party Press Cookies

2009-11-22T14:34:00.004-06:00

Here is the recipe that I talked about over on my other blog. I think the secret is using real butter and the almond extract. My mom has always added food coloring to make the cookies more festive looking. Enjoy!

Party Press Cookies

Developed by Ann Pillsbury

Sift together:

1 2/3 cups sifted enriched flour

1/2 tsp. salt

In separate bowl, cream:

1/2 cup butter, gradually add

1/2 cup sugar, creaming well

Blend in:

1 egg

1/2 tsp. vanilla

1/2 tsp. almond extract. Beat well.

Add the dry ingredients gradually; mix thoroughly.

Chill dough in refrigerator, at least one hour.

Press dough through a cookie press onto ungreased cookie sheets. (Pack dough firmly into cylinder to eliminate air pockets.) If desired, cookies may be decorated with red or green crystal sugar.

Bake in moderately hot oven (400 degrees) 8 to 10 minutes until delicately browned.

Bubble Pizza

2009-11-17T18:56:00.010-06:00

This is an old family favorite dating back to when the kids were little. The original recipe came from an issue of Taste of Home magazine. I have modified it to make it healthier.

Bubble Pizza

Rhodes 100% Whole Wheat Texas Rolls (frozen)

1 pound lean ground turkey or ground beef, browned and drained

One 15-oz can pizza sauce OR equal amount of canned or jarred spaghetti sauce

2 cups shredded low fat mozzarella cheese

Place 11 frozen rolls in a non-stick sprayed pan and let rise according to directions. (I start them in the morning and they are ready to use at suppertime.)

Press risen rolls down into pan. They don't have to be pressed perfectly. That's where the "bubbles" come from.

Mix browned turkey or beef with the pizza sauce and spread this mixture over the rolls. Bake at 400 degrees for 20 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven for 5 minutes, or until cheese melts.

Brownies

2009-11-16T20:21:00.003-06:00

After a conversation with my cousin Kathy, I decided to tweak my favorite brownie recipe. You can see it in the photo to the left, typed on a recipe card. Yes, I used a typewriter to do that, a long time ago.

Below is the original recipe, with healthy ingredient substitutions in brackets.

We all need a treat once in a while, and these turned out to be pretty tasty. I hope you like them!

Brownies

1/2 cup butter [1/4 cup butter and 1 single serving no-sugar-added applesauce]

6 Tbl. unsweetened baking cocoa powder

1 cup sugar [1/2 cup honey]

2 eggs

1 tsp. vanilla

1/2 cup flour [whole wheat flour]

dash salt

1 cup walnuts

Melt butter in large glass mixing bowl in microwave (about 40 seconds). Stir in cocoa and honey. Beat in eggs and vanilla. Add flour and salt. Stir in walnuts. Spread in 8 inch square baking pan that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 20-25 minutes.

Chicken and Rice Soup

2009-11-08T18:38:00.005-06:00

This soup is very mild flavored. If you'd like, you may add a bit more salt to taste but we prefer it the way it is -- not too salty.

The original recipe called for mushrooms, but I substituted carrots since Randy doesn't care for mushrooms.

Be sure to use bone-in chicken breasts. They add more flavor to the soup than boneless chicken does. Plus, they are less expensive.

Chicken and Rice Soup

Yield: 8 cups

2 skinless bone-in chicken breast halves (about 1 pound)

7 cups low-sodium chicken broth

2 cups thinly sliced or chopped peeled carrots

1 cup chopped onion

1 cup sliced celery (include the leaves)

3/4 cup brown rice (not "minute rice")

2 tsp. crushed garlic

3/4 tsp. dried thyme

3/4 tsp. dried rosemary

1/8 tsp. ground white pepper

Coat a 4-5 quart pot with nonstick cooking spray and preheat over medium-high heat. Add the chicken breasts and cook for a couple of minutes on each side or until the chicken is nicely browned.

Add all the remaining ingredients to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes or until the chicken is tender and thoroughly cooked. Remove the chicken from the pot and set aside to cool enough for handling. Cook the soup for an additional 30 minutes or until the rice and vegetables are tender.

Pull the chicken meat from the bones, and tear it into bite-sized pieces. Add the chicken to the soup, and simmer for an additional minute or two. Serve hot.

Granola

2009-11-07T08:01:00.005-06:00

Mmmm, this is baking as I write this and it smells heavenly!

This recipe is the result of surfing the web and combining the ingredients that appeal to me from the myriad of granola recipes available. Well, I can't really say all because I'm sure there are many many more out there.

Feel free to add and subtract ingredients to your liking and personalize your own granola recipe.

What do you like in your granola?

Granola Recipe

2 cups rolled oats (not instant)
1 cup sliced almonds
1/4 cup chopped pecans
1/2 cup sunflower seeds
1/2 cup unsweetened coconut
1/4 cup toasted wheat germ or ground flax seeds

1/2 - 1 tsp. ground cinnamon
1 cup dried fruit (ideas: raisins, dried apricots, craisins and dried apple)
1/4 cup canola oil
1/2 cup honey

Mix the dry ingredients, except the dried fruit, in a large bowl.

Measure oil into the measuring cup and swirl it around before pouring into bowl.

Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.

Toss everything together until evenly coated and then spread out evenly in a baking pan.

Bake at 300 degrees for 30 minutes, turning and stirring it with a spatula every ten minutes or so until it is an even golden brown.

After it is finished cooking, return the baked granola to the mixing bowl, add the dried fruit and stir to combine. Let cool at room temperature. Store in a tightly sealed container.

Taco Pie

2009-11-05T19:26:00.015-06:00

Tonight's feature is a good one. This recipe was created by my friend, Dianna. It is full of familiar Mexican food flavors, but they are presented in a unique way. It makes a great potluck offering, as well as a family-pleasing favorite.

Taco Pie

One pound very lean ground beef or turkey, crumbled and cooked, with grease drained away.

1 pkg. taco seasoning mix

water called for on the seasoning mix packet

1/2 of a 16-oz. jar salsa, drained

5 tortillas (I use LaTortilla Factory low carb/high fiber)

1 can nonfat refried beans

1 can Mexicorn

6 oz. shredded cheese (cheddar or co-jack)

Cook beef, drain well, place back in pan and add taco seasoning and water and cook until water is absorbed or evaporated.

Spray 10" deep-dish pie plate with nonstick cooking spray. Arrange 4 tortillas to cover bottom and sides of pie plate.

Over the tortillas, layer as follows:

1/2 can of refried beans

1/2 beef

All of the salsa

1/2 Mexicorn

1/2 cheese

Last tortilla centered

Remaining refried beans

Remaining beef

Remaining corn

Cover with the rest of the cheese.

Bake at 350 degrees for 25-30 minutes, until nicely browned. Serve with lowfat sour cream and salsa. Optional toppings: sliced green onions, sliced black olives.

Shrimp and Grits

2009-11-02T06:12:00.007-06:00

This dish was prepared for us while we were visiting Dylan and Lauren in South Carolina. It comes from "America's Test Kitchen: Cooking for Two 2009."

The recipe as written serves two, but it can be easily doubled.

Shrimp and Grits

Do not substitute instant grits or old-fashioned grits for the quick-cooking grits in this recipe, as they require different amounts of liquid for cooking. To make this dish easier to eat, we suggest peeling the shrimp completely, including the tail shells.

8 ounces large shrimp (31 to 40 per pound), peeled and deveined

1 Tbl. olive oil

1 garlic clove, minced

Pinch cayenne pepper

Salt and pepper

1 Tbl. unsalted butter

1 small onion, minced (about 1/2 cup)

1.5 cups water

1/2 cup heavy cream

1/2 tsp. hot sauce

1/2 cup quick grits

4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

1 scallion, sliced thin

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Toss the shrimp with the oil, garlic, and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

2. Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in the water, cream, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Slowly whisk in the grits, reduce the heat to low, and cook, stirring often, until the grits are thick and creamy, 5 to 7 minutes.

3. Off the heat, whisk in the cheddar until combined. Lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about halfway. Transfer the skillet to the oven and bake until the shrimp are cooked through, 5 to 7 minutes. Sprinkle with the scallion before serving.

Normandy-Style Chicken with Apples

2009-11-02T06:03:00.009-06:00

Another of Dylan and Lauren's favorites that they prepared for our visit. Recipe courtesy of "The Complete Idiot's Guide to Cooking for Two."

Normandy-Style Chicken with Apples

The cuisine of Normandy usually involves cream, apples, and the region's famed Calvados apple brandy, and you'll find them all in this dish.

2 (6-oz.) boneless, skinless chicken breast halves

1 Granny Smith apple

2 leeks, white part only

3 Tbl. unsalted butter

1 Tbl. sugar

Salt and fresh ground black pepper to taste

2 tsp. fresh thyme or 1/2 tsp. dried

2 Tbl. Calvados or brandy

1 (5.5-oz.) can apple juice

1/2 cup heavy cream

1. Rinse chicken and pat dry with paper towels. Trim all visible fat, and pound between two sheets of plastic wrap to an even thickness of 1/2-inch. Rinse and core apple. Cut apple into slices 1/2-inch thick. Slice leeks in half lengthwise and then thinly slice each half. Place leek slices into a colander and rinse well under cold running water. Set aside.

2. Heat 1.5 Tbl. butter in a large heavy skillet over medium heat. Add apple slices and cook for 3 minutes. Turn apple slices gently with a spatula, sprinkle with sugar, and cook for an additional 3 to 5 minutes or until apple is tender. Remove apple slices with a spatula and keep warm.

3. Heat remaining 1.5 Tbl. butter in the skillet over medium-high heat. Sprinkle chicken with salt and pepper and add to the skillet. Cook for 2 minutes per side, turning chicken gently with tongs. Add leeks, thyme, Calvados, apple juice, and cream. Bring to a boil, cover the skillet, and cook over low heat for 10 to 15 minutes or until chicken is cooked through and no longer pink.

4. Remove chicken with a slotted spatula and keep warm. Reduce sauce over medium heat for 3 minutes or until slightly thickened. Season to taste with salt and pepper. To serve, place chicken on plates with apple slices and spoon sauce on top of chicken. Serve immediately.

Variation: Substitute boneless pork chops for chicken. Cook pork for 15 to 20 minutes or until tender.

Creamy Hot Cocoa

2009-10-31T09:00:00.011-05:00

If you've never made cocoa from scratch, you're missing out on a treat. It was a liquid dessert. Yum!

We found this recipe at allrecipes.com

The original recipe calls for 3/4 cup sugar. We used just over 1/2 cup and it could be cut down even more with delicious results. Especially if you like dark chocolate, like we do.

Enjoy!

Creamy Hot Cocoa

1/3 cup unsweetened cocoa powder

1/2 cup sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 tsp. vanilla extract

1/2 cup fat free half and half

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the half and half to the mugs of cocoa to cool it to drinking temperature.

Spinach and Feta Frittata

2009-10-24T20:28:00.009-05:00

What's better than breakfast for supper? Breakfast-type foods are on our menu often. They are easy to prepare and healthy too.

This frittata is one of our favorites. The leftovers will be great for Sunday morning breakfast!

Spinach and Feta Frittata

1/2 cup red onion, diced

1/2 cup green or red pepper, diced

14-16 oz. fresh spinach, chopped

1 cup mozzarella cheese, grated

8 eggs, beaten

1 tsp. dried oregano

4 ounces crumbled Feta cheese (I use reduced fat)

dash of fresh ground black pepper

Preheat oven to 350 degrees. Coat large saute pan with non-stick spray. Add onion and peppers and saute over medium high heat until onions are translucent. Add spinach and cook covered over low heat for another few minutes, until spinach is wilted. Spread this mixture over the bottom of a 9 or 10-inch glass pie plate, which has been coated with non-stick spray. Sprinkle mozzarella over top.

In a separate bowl, beat the eggs together with the oregano and feta cheese. Pour this over the ingredients in the pie plate. Sprinkle top with ground black pepper. Bake in oven for 35 to 45 minutes until golden brown.

Let the frittata sit for 10 minutes before serving.

BLT

2009-10-21T21:39:00.004-05:00

A BLT using the last tomato from the farmers market. Sigh. No recipe needed.

One tip, though. Buy the already cooked bacon. Most of the fat has been cooked away already, plus it's super quick to make.

Salmon with Sweet and Spicy Rub

2009-10-19T19:00:00.003-05:00

I debated putting this one up here because the salmon looks so dark in the picture, but it was really delicious. It really has a zip to it. This recipe is from one of my favorite cookbooks Ellie Krieger: The Food You Crave. She shares my food philosophy that healthy food does not have to be bland and/or boring.

I divided the rub among 3 salmon filets with good results, so you could make anywhere from 3-6 with this recipe. I used an indoor grill pan. Be prepared for a little bit of smokiness and open a window or use your exhaust fan. It's worth it!

Salmon with Sweet and Spicy Rub

2 Tbl. packed light brown sugar

1 Tbl. chili powder

1 tsp. ground cumin

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

Six 5-ounce salmon fillets

1 Tbl. olive oil

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 tsp. of the oil, then rub each fillet with about 1/2 Tbl. of the spice mixture.

Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well-done fish, cook an additional 1 to 2 minutes. Transfer to a platter and serve immediately.

No Sugar Added Chocolate Chip Cookies

2009-10-19T18:47:00.006-05:00

These cookies are a nice healthy treat, with no added sugar. Well, technically the chocolate chips have sugar so you have a little bit there. This recipe is a modification of this one Healthy Cookies Recipe from one of my favorite web sites: 101 Cookbooks.

No Sugar Added Chocolate Chip Cookies

3 ripe bananas, mashed

1 tsp. vanilla

1/3 cup peanut butter

2 cups oats

2/3 cup almond meal

1/3 cup coconut

1/2 tsp. cinnamon

dash salt

1 tsp. baking powder

1/2 of a 12 oz. package mini chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together. Drop 2 tsp. size spoonfuls on to lightly sprayed cookie sheet. These cookies do not spread so you can put them close together. Bake on oven rack at top position in your oven for about 10-12 minutes.

Substitution idea: exchange raisins or craisins for 1/2 or all of the chocolate chips.

New Blog

2009-10-17T12:46:00.003-05:00

Hey! Check out my new blog where I post about quilting, sewing, and other things that might come along.

http://sue-bitspiecesthisthat.blogspot.com/

Chicken and Broccoli Stir-fry

2009-10-14T20:13:00.006-05:00

Supper tonight. Yum!

For recipe, click here: Chicken and Broccoli Stir-Fry

(Don't waste the broccoli stems. Peel them and chop them up and use them in the stir-fry.)

Turkey Meatloaf

2009-10-13T20:42:00.005-05:00

Meatloaf, "Yukon Gold" potatoes (with a little low-fat sour cream), and peas. Yum! This meatloaf is moist and delicious. The secret is the first step: bread soaked with milk. I keep the heel ends of the bread loaves in the freezer ready for recipes like this one.

Turkey Meatloaf

2 slices day-old (or older) wheat bread

2/3 cup skim milk

20 oz. pkg. Jennie-O ground turkey - 93/7 fat content

1 egg

1 pkg. dry onion soup mix (I use Mrs. Grass brand, it's less expensive than Lipton)

1/2 cup oat bran or oatmeal

Tear bread into pieces into large bowl. Pour milk over bread and allow to sit until bread has soaked up the milk. Use fork to combine bread and milk completely. Add remaining ingredients and mix thoroughly. Line a shallow baking pan with foil and spray with non-stick cooking spray. Form meat mixture into a loaf and place on foil. I make a thin loaf (about 1.5 inches thick) so that it cooks through in less time. Bake at 375 degrees for about 40 minutes.

Tuna Melts

2009-10-10T20:57:00.004-05:00

Why have regular old tuna melts when you can flavor them up a bit? If you don't like pepper-jack cheese, you can substitute cheddar or co-jack. We just discovered these whole wheat thin buns (pictured above), but you can use whole wheat bread or buns or english muffins, if you wish. After many years, I've finally wised up and put the cheese under the tuna to avoid burning the roof of your mouth with hot cheese!

Tuna Melts

1 can (5 oz) water-packed tuna

2 ribs celery, finely chopped

2 heaping Tbl. low-fat mayo

1 heaping Tbl. dill pickle relish

1/2 tsp. onion powder

1 tsp. dijon mustard (any mustard would work here)

Mix these ingredients well. Place one slice reduced-fat pepper-jack cheese on each of 4 slices bread, or 2 split buns or english muffins. Divide mixture and spread over cheese. Broil in oven or toaster oven until bread is toasted and tops are lightly browned.

Corn!

2009-10-10T20:45:00.004-05:00

This is a family favorite that has been tweaked to make it a bit healthier. It still isn't at the top of the list of healthy foods, but by modifying the ingredients we can enjoy this comfort food once in a while. This recipe serves 4-6 as a side dish, but can easily be doubled or even tripled.

Corn!

1 egg

1 cup low-fat sour cream or plain yogurt

1/4 cup (1/2 stick) butter or trans-fat free margarine, melted

1 can whole kernel corn, undrained

1 can cream style corn

1 box Jiffy corn muffin mix

Beat egg; add sour cream (yogurt) and blend. Add margarine, corn, and muffin mix. Bake in casserole dish for 60-70 minutes at 350 degrees, until nicely browned on top.

Oat Bran Muffins

2009-10-09T09:48:00.004-05:00

This muffin recipe is on the back of the Quaker Oat Bran Hot Cereal box.

Oat Bran Muffins

2 cups Quaker Oat Bran, uncooked

1/4 cup firmly packed brown sugar

2 tsp. baking powder

1/2 tsp salt (optional) (I used just a pinch or so)

1 cup skim milk

2 egg whites, slightly beaten

1/4 cup honey or molasses

2 Tbl. vegetable oil

Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine dry ingredients; mix well. Add combined milk, egg whites, honey and oil; mix just until dry ingredients are moistened. *Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes or until golden brown.

*Variations: Stir into batter 1/2 cup fresh or frozen blueberries or 1/2 cup (1 medium) mashed, ripe banana.

Broccoli Salad

2009-10-09T08:45:00.002-05:00

I have made this recipe many times and almost always use a different combination of ingredients. You can make it with just broccoli, or a broccoli and cauliflower combination. You can use sunflower seeds or chopped cashews. I've never tried walnuts or pecans, but those would probably work well too. Then, you have to decide: raisins or dried cranberries? Any way you make it, it's very tasty and healthy. The original recipe had twice as much dressing so I cut it in 1/2 with good results. I don't think anyone needs that much mayo. It also called for bacon, but I left that out, too. Enjoy!

Broccoli Salad

1 bunch broccoli, cut in bite size pieces

1 red onion, chopped fine

1/2 cup raisins or craisins

1 cup cashew pieces

1/2 cup low-fat mayo

1/4 cup sugar (I used splenda)

1 tsp. vinegar

Mix first 4 ingredients together in a large bowl. Mix mayo, sugar, and vinegar in small bowl. Pour mayo mixture over the veggie mixture and mix well.

Pumpkin Bars

2009-10-03T21:48:00.005-05:00

Not sure if you've noticed, but there seems to be a canned pumpkin shortage at our local supermarkets. No worries. I used cooked butternut squash as a substitute in this recipe and it turned out wonderfully. Just quarter the squash, slicing carefully lengthwise and across the middle. Scoop out the seeds. Place in a microwave-safe baking dish with a few tablespoons water, cover with saran wrap, and bake. Start out microwaving about 9 minutes on high and add a few minutes at a time until a knife pierces the squash very easily. Spoon out the squash flesh and discard the skin. Yum!

This recipe was given to me by my cousin, Kathy. I divided it in half and used a 9x9 pan with perfect results. The recipe below is the original, made for a jelly roll pan.

Pumpkin Bars

Preheat oven to 325 degrees.

4 eggs
2 cups sugar
2 cups pumpkin
1.5 sticks butter
2 cups flour
2 tsp. baking powder

1 tsp. baking soda
1/2 tsp. cinnamon

Mix eggs, sugar, pumpkin and butter thoroughly. Sift flour, baking powder, soda and cinnamon -- add to batter. Pour into a greased jelly roll pan. Bake 25-30 minutes.

Frosting

One 3 ounce package cream cheese, softened
6 Tbl. softened butter
1 tsp. vanilla
1 Tbl. milk or cream
3 cups powdered sugar

Mix -- beat and frost cooled bars.

Apple Crisp

2009-10-03T17:43:00.003-05:00

Another fall recipe: apple crisp! This recipe bakes up into a caramel sauce in the apple layer and a yummy crunchy layer over the top. This is the best apple crisp you've ever had. Serve it warm with a little ice cream. A comfy chair by the wood stove makes it taste even better.

Apple Crisp

1/2 cup brown sugar, not packed

1 Tbl. whole wheat flour

1 tsp. cinnamon

dash salt

5 apples - cored, peeled, and sliced

1/2 cup oatmeal (regular, not quick)

1/2 cup whole wheat flour

1/2 cup ground pecans

1/4 cup brown sugar, not packed

1/8 tsp. baking soda

1/8 tsp. baking powder

1/4 cup butter or margarine, melted (I use Smart Balance)

Mix together the 1/2 cup brown sugar, 1 T ww flour, cinnamon, and salt. Gently combine with apple slices. Spoon into greased 8x12 pan.

Mix oatmeal, 1/2 cup ww flour, ground pecans, 1/4 cup brown sugar, baking soda and powder. Stir in melted butter. Crumble over apple mixture.

Bake at 375 degrees for 35-40 minutes. Serve warm with ice cream. Enjoy!

Chicken Florentine

2009-10-01T19:21:00.007-05:00

I do not use cream of . . . soup in cooking. Once you have tried recipes like this one, you will give it up too.

I have substituted cooked chopped broccoli for the spinach in this recipe with good results.

Chicken Florentine

10 oz. package chopped spinach, thawed and drained

3 cups shredded or chopped cooked chicken

2 cups cooked brown rice (I use Steam Fresh frozen cooked rice)

1 cup shredded cheddar or co-jack cheese

1/2 cup mayo (I choose mayo made with canola or olive oil)

1/2 cup low fat sour cream

1 Tbl. lemon juice

1 tsp. curry powder

1/4 cup parmesan

Preheat oven to 350 degrees. Mix mayo, sour cream, lemon juice, and curry powder in a small bowl. Mix spinach, chicken, rice, and cheese in large bowl. Pour mayo mixture over ingredients in large bowl and mix well. Spread mixture into a sprayed 9x13 pan or baking dish. Shake parmesan cheese over the top. Bake for 30 minutes, uncovered.

Chicken Parmesan

2009-09-28T19:32:00.005-05:00

This is a super easy recipe. The chicken always turns out moist and tender. This recipe is originally from Kraft.

Chicken Parmesan

6 chicken breasts, boneless and skinless

1 jar or can (26 oz) of prepared spaghetti sauce

parmesan cheese

1.5 cups grated mozzarella cheese

Preheat oven to 375 degrees. Pour 1 cup of spaghetti sauce into 9x13 pan and spread evenly over bottom of pan.

Place chicken in pan. Pour remaining spaghetti sauce over chicken. Sprinkle with parmesan cheese. Cover tightly with aluminum foil. Bake for 40 - 60 minutes. Check for doneness by slicing into the middle of the largest piece of chicken. There should be no pink remaining. Remove cover and sprinkle with mozzarella. Place pan back in the oven (uncovered) until cheese is melted, about 5 minutes.

Whole Wheat Pumpkin Muffins

2009-09-27T21:07:00.004-05:00

This is a very dense moist muffin. Even though you can buy pumpkin in a can all year long, pumpkin recipes seem like fall.

Whole Wheat Pumpkin Muffins

2 cups whole wheat pastry flour

1/2 cup sugar

2 tsp. cinnamon

1.5 tsp. pumpkin pie spice

3 tsp. baking powder

1 tsp. baking soda

One 6 oz. container vanilla yogurt

1/3 cup milk

2 Tbl. canola oil

1 small can (15 oz.) solid pack pumpkin

1/2 cup chopped pecans or walnuts

Preheat oven to 350. Combine dry ingredients. Add yogurt, milk, oil, and pumpkin. Add nuts. Stir until well blended but do not over beat. Spoon into 12 greased or paper-lined muffin tins. Tins will be very full. Bake for 20-25 minutes.

Brownies

2009-09-24T22:14:00.007-05:00

Often when I am baking I think "I'd like Grandma to help me with this" and I get out her wooden spoon. The above photo features her spoon AND her apron.

This recipe was in Prevention magazine. It has healthy ingredients, so don't expect a super rich brownie from this one. They are tasty, though. Just don't go overboard because you think they are healthy; they still have enough calories to be dangerous. It's just that the calories come from good ingredients, such as walnuts and canola oil. As usual, I can't leave well enough alone so I cut the sugar in 1/2 from the original recipe, with good results. Oh, and I switched out the white flour for whole wheat.

Brownies

1/2 cup whole wheat flour

1/3 cup unsweetened cocoa powder

1/2 tsp. baking powder

dash salt

1/3 cup brown sugar

1/4 cup canola oil

1/2 cup no-sugar-added applesauce

1 large egg

1 large egg white

1 tsp. vanilla extract

1/4 cup mini semisweet chocolate chips

1 cup chopped walnuts

Heat oven to 350 degrees. Coat 8x8 or 9x9 baking pan with cooking spray.

Combine flour, cocoa, baking powder, and salt in large bowl. Break up any lumps in the cocoa.

Put sugar, oil, applesauce, egg and egg white, and vanilla in small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

Spread batter in prepared pan. Put in oven and bake 20 to 22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place pan on rack and cool completely. Cut into bars to serve.

Aussie Chicken

2009-09-23T20:54:00.003-05:00

Here's another recipe that Diedra made. She found it at allrecipes.com. It's a simple recipe that tastes really special, using ingredients that are usually on hand. As usual, I changed a few things. I left out some seasoning salt (too much salt), corn syrup (nasty stuff) and gave an option for microwaving the chicken breasts.

Aussie Chicken

4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness

4 slices bacon

1/2 cup prepared yellow mustard

1/2 cup honey

1/4 cup reduced-fat mayo

1 Tbl. dried onion flakes

1 Tbl. vegetable oil

1 cup sliced fresh mushrooms

2 cups shredded Colby-Monterey Jack cheese

Preheat oven to 350 degrees. Cook bacon by frying or microwaving. (I used the pre-cooked bacon; I love that stuff.) Set aside.

In a medium bowl, combine the mustard, honey, mayo, and dried onion flakes. Remove half of the sauce, cover and refrigerate to serve later.

Prepare chicken one of two ways:

Option 1: In a non-stick pan over medium heat, saute for 3 to 5 minutes per side, or until browned; or

Option 2: Microwave in covered glass dish until cooked through.

Place the cooked chicken into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Use reserved honey mustard sauce for garnish or dipping.

Taco Soup

2009-09-22T21:05:00.006-05:00

I got this recipe from Diedra after she made it for us during our last visit to Minneapolis. It was very tasty and perfect for the first day of fall.

Taco Soup

1 lb. ground beef or turkey, browned and drained

1/2 onion, chopped

1 can corn (I used Mexicorn)

1 can kidney beans (drained)

1 can (28 oz.) diced tomatoes

1 can (6 oz.) tomato paste

1 pkg. taco seasoning mix

Combine all ingredients in large pot and simmer until heated through. I added about 2 cups of water to get the desired consistency.

Topping ideas: sour cream, shredded cheese, chopped green onions, crumbled corn chips

Easy Guacamole

2009-09-17T21:08:00.004-05:00

I love love love guacamole. Most guacamole recipes are pretty simple but if you have a craving and want a quick snack, this recipe is great.

Easy Guacamole

Two ripe avocados

Prepared (jarred) salsa

Lime juice (optional)

Peel, pit, and mash avocados in a bowl. Stir in salsa until it is the consistency you prefer. If you don't plan on eating all the guacamole right away, stir in two Tbl. lime juice to prevent browning. Serve with corn chips or crackers (we enjoy it on Triscuits).

Pecan Crusted Tilapia

2009-09-17T20:53:00.005-05:00

Cracker Barrel had a dish on their menu, Pecan Crusted Trout, that I once ordered and loved. This recipe is pretty close to that and very simple to make.

Pecan Crusted Tilapia

1 lb. tilapia filets (defrosted, if frozen)

olive oil

Old Bay spice, any type (I used garlic and herb)

ground pecans (keep these in the freezer to retain freshness)

Lay out the fish filets in a glass baking dish. Drizzle a little olive oil over the filets and use your fingers to spread evenly to coat fish. Season with Old Bay spice. Cover with a thin layer of ground pecans. Cover dish with Saran Wrap, leaving one corner open to vent. Microwave for about 8 - 10 minutes, or until fish flakes easily with a fork. Adjust time if needed for your microwave oven. Ours has an automatic button labeled for fish which works great.

Super Sloppy Joes

2009-09-15T21:07:00.005-05:00

All of these vegetables go into this recipe for sloppy joes! The measurements below for vegetables are approximate and estimates are fine. You'll be surprised how good these taste -- even the carnivores in your family will love them. Oh, and if you don't have the Pampered Chef chopper, you really need to get one.

Super Sloppy Joes

20 oz. ground turkey (I use the 93/7 Jennie O brand)

3/4 cup finely chopped onion

1 cup finely chopped carrot

1 cup finely chopped celery

1 finely chopped red or green pepper

2 cloves garlic, minced (I used jarred)

1/2 cup ketchup

2 (8 ounce) cans no-salt-added tomato sauce

1 Tbl. Worcestershire sauce

1 tsp. chili powder

1/2 tsp. brown sugar

Cook ground turkey, onion, carrot, celery, pepper, and garlic in large, nonstick skillet over medium-high heat until meat is fully cooked, stirring frequently to crumble meat. Drain.

Add ketchup, tomato sauce, Worcestershire sauce, chili powder and brown sugar. Cover, reduce heat to low, and simmer 25-30 minutes or until vegetables are very tender. (Test a carrot - they take the longest.)

Serve on toasted buns or toast.

Easy Stir-fry

2009-09-15T20:49:00.005-05:00

This recipe was originally written using beef and broccoli, which is how I made it the first time. The second time (pictured here) I used chicken, carrots, and cauliflower. Both variations were delicious and I am excited to try even more combinations.

Easy Stir-fry

In a bowl, combine:

2 Tbl. cornstarch

2 Tbl. water

1/2 tsp. garlic powder

Add chicken and toss.

1 lb boneless skinless chicken breast, cut into thin 3-inch strips

In a large skillet or wok (use no-stick cooking spray) over medium high heat, stir-fry chicken until done. Remove and keep warm.

Stir-fry veggies and onion for 4-5 minutes.

4 cups chopped fresh vegetables

1 small onion, cut into wedges

While veggies are cooking, combine the following in a small bowl until smooth:

1/2 cup low sodium soy sauce

2 Tbl. brown sugar

1 tsp. ground ginger

1 Tbl. cornstarch

1/2 cup water

Return chicken to pan with veggies and add sauce. Cook and stir for 2 minutes or until sauce thickens.

Serve over hot cooked brown rice.

Baked Onion Rings

2009-09-07T17:49:00.005-05:00

Randy loves these onion rings, so he is in charge of preparation. I was 8 feet away and still crying! But no matter how strong the onions, these always turn out yummy. Cooking seems to mellow out even the sharpest onion.

Baked Onion Rings

Slice two whole large onions into about 1/2" slices. Separate the rings and place in large mixing bowl. For every two onions, use two lightly beaten eggs; pour eggs over the onions and mix with a large spoon. Sprinkle about 2 tsp. garlic powder over all. (You can experiment with other spices; barbecue blends are good.) Then sprinkle about 1/2 cup purchased dried bread crumbs over and stir lightly.

Line a large cookie sheet with aluminum foil. Spray foil with non-stick coating. Place onion rings in single layer on foil.

Bake at 400 degrees for about 1/2 an hour. Just enough time to grill your steaks.

We used a Butcher's Rub on our steaks that we purchased in Charleston from The Spice and Tea Exchange. Very peppery and spicy. Yum!

Slow-Cooker Lasagna

2009-09-06T20:40:00.005-05:00

This was very simple to make and tasted delicious. Keep an eye on it after 4 hours; it all depends on your slow cooker. Mine took about 5 hours.

Slow-Cooker Lasagna

1 - 1.5 lbs ground turkey (I use the 93/7 fat variety)

1 jar or can (26 oz) spaghetti sauce

1 cup water

1 container (15 oz) part skim or lowfat ricotta cheese

1 pkg. (8 oz) lowfat shredded mozzarella cheese, divided

1/4 cup grated parmesan cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In separate bowl, mix ricotta, 1.5 cups mozzarella, 2 Tbsp. parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.

Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Note: for best results, do not cook on the high setting.

Blueberry Lattice Pie

2009-09-06T20:24:00.004-05:00

This pie won 5th place in a pie contest. Fifth isn't too impressive until you hear that there were 21 entries!

Flaky Whole Wheat Pie Crust

2 cups Whole Wheat Pastry Flour

1 tsp salt

3/4 cup unsalted butter, chilled (I used butter flavored Crisco)

5 to 8 Tbsp Ice Water

Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and use a pastry blender to rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until a dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.

Yield: 2 - 9" single pie crusts or 1 - 9" double pie crust.

Blueberry Lattice Pie

1- 9" double pie crust

2/3 cup sugar

1/4 cup cornstarch

2 tsp. grated lemon rind

5 cups blueberries

1 egg whisked with 1 tsp water

Preheat oven to 425 degrees.

On a floured surface, roll half of pie dough (one disc) into a 12-inch circle; fit into a 9-inch pie plate.

Combine sugar, cornstarch and lemon rind in a large bowl. Add blueberries; mix gently. Spoon into pie plate.

Roll remaining pie dough into a 10-inch circle. Cut into 12 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush dough with egg mixture.

Bake 15 minutes. Reduce oven temperature to 375F and bake 20-30 minutes, or until pastry is glazed and fruit is bubbling. Cool on wire rack.

Note: I used a 10-inch glass plate and pie was done at the 20 minute mark.

Blueberry Banana Bread

2009-08-29T17:05:00.005-05:00

Two ripe bananas and some perfectly ripened blueberries made up into a delicious bread. I found this recipe in Cottage Living magazine, December 2007 issue just last night and made the bread this morning. The only changes I made were: the recipe originally called for all-purpose flour and I used whole wheat and added 1/2 tsp. baking soda since baked goods made with whole wheat flour can be a bit heavy.

There's a little bit of fall in the air, even though it's still August, so it was nice to turn on the oven on a chilly Saturday morning.

Blueberry Banana Bread

2 large, ripe bananas
2/3 cup sugar
2 large eggs, beaten
1/3 cup buttermilk (I keep the powdered mix on hand)
1/2 tsp. salt
1/3 cup wheat germ
1 cup uncooked old-fashioned oats
1 1/4 cups whole wheat pastry flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 cup canola oil
3/4 cup fresh blueberries

Preheat oven to 350 degrees. Mash bananas with a fork in a large bowl. Stir in sugar and next 5 ingredients. Let stand 5 minutes or until oats soften.

Combine flour, baking powder and baking soda in a small bowl. Add to banana mixture alternately with oil, stirring just to incorporate. Fold in blueberries. Pour into a greased 9x5-inch loafpan, and back 50 minutes or until a wooden pick inserted in center comes out clean.

Note: I used a glass pan so I baked it at 325 degrees and it took about 55 minutes.

Turkey Patty Melt Sandwich

2009-08-27T19:50:00.006-05:00

Patty melts are delicious, but usually packed with saturated fat and calories. This version is still just as tasty but is made with healthy components. The recipe lists no measurements for the ingredients so you can make as many servings as you like.

Ground turkey (I prefer 93% lean turkey, the 99% seems too dry and tasteless)
Sliced onion
Reduced fat cheese slices (I used pepper jack and co-jack)
Whole wheat bread

Spray a pan or griddle with non-stick spray and preheat to medium-high heat. Saute onion until nice and brown. Remove onion from pan and set aside.

Form turkey patties and fry on both sides until nice and brown. Remove patties from pan and set aside.

Carefully wipe out pan with paper towel (it's hot!) and spray pan again. Place a slice of bread in the pan for each sandwich you are making. Then layer on each slice of bread in this order: one slice cheese, grilled onion, turkey burger, 2nd slice of cheese, 2nd slice of bread. Grill the sandwich in the pan a few minutes on each side until bread is browned and cheese has melted. Serve with ketchup and mustard, if desired.

Shrimp Fried Rice

2009-08-25T20:37:00.005-05:00

This fried rice uses very little oil and lots of healthy, tasty ingredients. The recipe is an adaptation of this one Ellie Krieger's Fried Rice. Although I have made the original recipe and loved it, I simplified the ingredients and methods so that it goes a little quicker.

1 Tbl. canola oil
2 large cloves garlic, minced (I used jarred garlic)
1/2 onion, chopped fine (if we have green onions in the garden, I prefer them)
1 1/2 tsp. ginger powder
4 cups cooked brown rice
4 cups frozen veggies, microwaved according to directions (I used edamame and corn, but have used peas and carrots with good results)
1 pound frozen shrimp, cooked, tail-off, peeled and de-veined (thawed and rinsed and drained)
2 large eggs, beaten
4 Tbl. low-sodium soy sauce

Heat canola oil in a large skillet over high heat. Add garlic and onion and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, veggies, and shrimp. Add the ginger powder. Cook, stirring, until heated through, about 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

Serves about 6.

Zucchini Pancakes

2009-08-19T18:40:00.001-05:00

I especially like to use food that is in season. It is typically fresher and has better flavor when you can use it very soon after it is picked. We have a garden and the zucchini is coming on fast and furious. There are many variations of zucchini pancakes. I didn't even use a recipe for these tonight but they turned out great.

Zucchini Pancakes

4 average sized zucchini, shredded to make about 6 cups
1 cup whole wheat pancake mix (I used Bob's Red Mill)
1 cup shredded co-jack cheese

Mix these ingredients together in a very large mixing bowl and sprinkle about 2 teaspoons garlic powder over and gently stir in.

Lightly beat 4 eggs and add to zucchini mixture.

Spray non-stick cooking spray on a griddle that has been preheated to 350 degrees.

Place a mixing spoonful (about 1/4 cup) of batter in prepared pan and flatten slightly with mixing spoon. Flip with pancake turner after pancake turns dark brown. You may need to flip a few times to be sure it gets cooked through. Serve warm just plain or with low fat sour cream.

Makes about a dozen 4-inch pancakes.

We ate these with leftover Pork Sirloin from last night. They were topped with a sauce made of Dijon mustard and a little honey and some freshly ground black pepper, then broiled for about 8 minutes per side.