By: londongavchick
May 1, 2006
Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.
SERVES 12 , 12 muffins (change servings and units)
Change to: muffins US Metric
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Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar (or splenda)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg (or egg substitute)
3/4 cup skim milk
2 tablespoons butter, melted (or applesauce)
1/2 cup canned pumpkin
cooking spray
Directions
1Preheat oven to 375 degrees.
2Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
3In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
4In a small bowl, combine egg, milk and butter and then stir in pumpkin.
5Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
6Spoon batter into prepared muffin cups, filling about 2/3 full.
7Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Saturday, January 31, 2009
Monday, January 19, 2009
Chickpea "Egg Salad" Sandwiches - Vegan
2 cans chickpeas, drained (or equivalent cooked dried beans)
vegan mayo (or regular mayo if you're not vegan)
sweet relish or chopped dill pickles
chopped green onion
mustard
salt and pepper to taste
Drain the chickpeas and mash well or process in food processor
Add the rest of the ingredients to taste as if you were making egg salad.
Serve on whole grain toast with sliced tomato and lettuce.
vegan mayo (or regular mayo if you're not vegan)
sweet relish or chopped dill pickles
chopped green onion
mustard
salt and pepper to taste
Drain the chickpeas and mash well or process in food processor
Add the rest of the ingredients to taste as if you were making egg salad.
Serve on whole grain toast with sliced tomato and lettuce.
Polenta Bake - Vegan
1 tube of pre-made polenta - or one recipe homemade polenta
1/2 jar of pasta sauce
2 cups of cooked chickpeas
1 jar Italian roasted red peppers, packed in water.
Cut polenta into 1/2" slices and place a single layer on the bottom of a glass baking dish. Alternatively, make one recipe homemade polenta and pour into the bottom of a glass baking dish and let it set for about 30 minutes.
Add chickpeas and pour the sauce over the top.
Cut peppers into small pieces and place on top of the sauce.
Bake in preheated 450 oven for 45 minutes. Let cool for about 10 minutes before serving. Serves 6 - 8
1/2 jar of pasta sauce
2 cups of cooked chickpeas
1 jar Italian roasted red peppers, packed in water.
Cut polenta into 1/2" slices and place a single layer on the bottom of a glass baking dish. Alternatively, make one recipe homemade polenta and pour into the bottom of a glass baking dish and let it set for about 30 minutes.
Add chickpeas and pour the sauce over the top.
Cut peppers into small pieces and place on top of the sauce.
Bake in preheated 450 oven for 45 minutes. Let cool for about 10 minutes before serving. Serves 6 - 8
Yellow Squash Casserole
6 cups yellow squash, sliced (About 3 squash)
2 TBS dried onion
1 can fat free cream of mushroom soup (or one recipe cream of anything soup)
1 cup fat free sour cream
1 cup grated carrots
1 small package pepperidge farm stuffing mix
Steam squash for about 5 minutes. Blend together soup, sour cream, onions, and carrots. Add to squash. Spray a 13 x 9 pan with cooking spray. Line pan with 1/2 the stuffing mix, then squash, then remaining stuffing mix. Bake at 350 for 30 minutes.
Serves 8
2 TBS dried onion
1 can fat free cream of mushroom soup (or one recipe cream of anything soup)
1 cup fat free sour cream
1 cup grated carrots
1 small package pepperidge farm stuffing mix
Steam squash for about 5 minutes. Blend together soup, sour cream, onions, and carrots. Add to squash. Spray a 13 x 9 pan with cooking spray. Line pan with 1/2 the stuffing mix, then squash, then remaining stuffing mix. Bake at 350 for 30 minutes.
Serves 8
Stuffed Winter Squash
2 small acorn squash
1 1/2 cups chopped apple
1/4 cup chopped celery
2 tsp chopped walnuts
1 TBS sugar
1/2 tsp ground cinnamon
salt
Cut squash in half lengthwise, remove seeds. Place squash halves, cut side down, in shallow baking dish. Bake in a 350 oven for 40 - 45 minutes or until squash are almost tender.
Meanwhile, stir together apple, celery, walnuts, sugar and cinnamon in a mixing bowl.
Turn squash halves cut side up and sprinkle lightly with salt. Spoon apple mixture into squash halves and return to oven. Bake, covered with foil, about 25 minutes or until apples are tender.
1 1/2 cups chopped apple
1/4 cup chopped celery
2 tsp chopped walnuts
1 TBS sugar
1/2 tsp ground cinnamon
salt
Cut squash in half lengthwise, remove seeds. Place squash halves, cut side down, in shallow baking dish. Bake in a 350 oven for 40 - 45 minutes or until squash are almost tender.
Meanwhile, stir together apple, celery, walnuts, sugar and cinnamon in a mixing bowl.
Turn squash halves cut side up and sprinkle lightly with salt. Spoon apple mixture into squash halves and return to oven. Bake, covered with foil, about 25 minutes or until apples are tender.
Cauliflower Puff
1 head cauliflower, cooked whole
2 TBS egg substitute
2 tsp dijon mustard
1/4 cup fat free mayonaise
2 TSP grated parmesan cheese
Steam the cauliflower, and drain. Beat together remaining ingredients. Spread over entire surface of cauliflower. Broil until lightly browned, about 5 minutes.
Serves 6
2 TBS egg substitute
2 tsp dijon mustard
1/4 cup fat free mayonaise
2 TSP grated parmesan cheese
Steam the cauliflower, and drain. Beat together remaining ingredients. Spread over entire surface of cauliflower. Broil until lightly browned, about 5 minutes.
Serves 6
Garlic Mashed Root Vegetables
2 medium potatoes, peeled and quartered
2 medium carrots, peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
5 medium garlic cloves, peeled
1/8 salt
1/4 cup fat-free sour cream
1/2 cup chicken broth, warmed
1/8 tsp pepper, to taste
1/8 tsp salt, to taste
Place Potatoes, carrots, squash, turnip, and garlic into a saucepan and cover with water. Add 1/8 tsp salt, cover, and bring to a boil. Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables. Stir in sour cream and chicken broth. Season to taste with salt and pepper and serve immediately.
2 medium carrots, peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
5 medium garlic cloves, peeled
1/8 salt
1/4 cup fat-free sour cream
1/2 cup chicken broth, warmed
1/8 tsp pepper, to taste
1/8 tsp salt, to taste
Place Potatoes, carrots, squash, turnip, and garlic into a saucepan and cover with water. Add 1/8 tsp salt, cover, and bring to a boil. Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables. Stir in sour cream and chicken broth. Season to taste with salt and pepper and serve immediately.
Green Beans with Onions and Tomatoes
1 lb green beans, trimmed, washed, and cut into 1" pieces
2 tsp olive oil
1 onion, sliced
2 garlic cloves, crushed
salt and pepper to taste
1 cup diced tomatoes, fresh or canned
Heat oil in nonstick skillet. Add onion and garlic and saute until onion is soft and golden. Add green beans and salt and pepper along with a few tablespoons of water; cover and cook until beans reach the desired consistence. Add tomatoes and stir. Reheat until done to your liking.
2 tsp olive oil
1 onion, sliced
2 garlic cloves, crushed
salt and pepper to taste
1 cup diced tomatoes, fresh or canned
Heat oil in nonstick skillet. Add onion and garlic and saute until onion is soft and golden. Add green beans and salt and pepper along with a few tablespoons of water; cover and cook until beans reach the desired consistence. Add tomatoes and stir. Reheat until done to your liking.
Herb Roasted Vegetables
1 16oz package California blend vegetables (broccoli, cauliflower and carrots)
2 TBS olive oil
1/2 to 1 tsp of each of the following: salt, pepper, garlic powder, dried rosemary, thyme, marjoram, and oregano; combined to your tases.
Spread vegetables in a single layer in a baking dish and drizzle with olive oil. Sprinkle with seasonings. Stir to combine and roast at 425 for 20 - 25 minutes, stirring occasionally.
2 TBS olive oil
1/2 to 1 tsp of each of the following: salt, pepper, garlic powder, dried rosemary, thyme, marjoram, and oregano; combined to your tases.
Spread vegetables in a single layer in a baking dish and drizzle with olive oil. Sprinkle with seasonings. Stir to combine and roast at 425 for 20 - 25 minutes, stirring occasionally.
Wheat Berry Salad
1 cup cooked wheat berries
1 1/2 cups cooked broccoli florets
1/2 cup chopped green onion
1/2 cup diced carrot
1 can chickpeas (or equalivent cooked dried beans)
Dressing:
1/4 cup balsamic or cider vinegar
2 TBS olive oil
1 TBS chopped fresh basil or 1 tsp dried basil
1/4 tsp paprika
1/8 tsp salt
1 clove garlic, crushed
In a salad bowl, combine the wheat berries, broccoli, onion, carrot,and chickpeas.
In a jar with a tight fitting lid, combine dressing ingredients; shake well.
Drizzle dressing over vegetables and toss to coat.
Chill until serving.
1 1/2 cups cooked broccoli florets
1/2 cup chopped green onion
1/2 cup diced carrot
1 can chickpeas (or equalivent cooked dried beans)
Dressing:
1/4 cup balsamic or cider vinegar
2 TBS olive oil
1 TBS chopped fresh basil or 1 tsp dried basil
1/4 tsp paprika
1/8 tsp salt
1 clove garlic, crushed
In a salad bowl, combine the wheat berries, broccoli, onion, carrot,and chickpeas.
In a jar with a tight fitting lid, combine dressing ingredients; shake well.
Drizzle dressing over vegetables and toss to coat.
Chill until serving.
Colorful Black Bean Salad
30 ounces black beans, rinsed and drained (2 cans or equalivent cooked dried beans)
1 pint cherry tomatoes, quartered
1 medium yellow bell pepper, julienned
1 medium red bell pepper, julienned
4 green onions, chopped
3 tablespoons fresh parsley
Dressing:
3 TBS lemon juice
3 TBS olive oil
1 clove garlic, minced
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
In a salad bowl, combine the beans, tomatoes, peppers, onions, and cilantro.
In a jar with a tight-fitting lid, combine dressing ingredients; shake well.
Drizzle dressing over vegetables and toss to coat.
Chill until serving.
1 pint cherry tomatoes, quartered
1 medium yellow bell pepper, julienned
1 medium red bell pepper, julienned
4 green onions, chopped
3 tablespoons fresh parsley
Dressing:
3 TBS lemon juice
3 TBS olive oil
1 clove garlic, minced
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
In a salad bowl, combine the beans, tomatoes, peppers, onions, and cilantro.
In a jar with a tight-fitting lid, combine dressing ingredients; shake well.
Drizzle dressing over vegetables and toss to coat.
Chill until serving.
Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cups chicken broth
3 TBS olive oil
2 TBS lemon juice
1 tsp rice vinegar
1/2 tsp cumin
8 green onions, chopped
1 bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup corn kernels
2 cans black beans (or equivalent cooked dried beans)
salt and pepper to taste
Cook couscous in chicken broth. Add other ingredients. Toss, season to taste, and serve.
1 1/4 cups chicken broth
3 TBS olive oil
2 TBS lemon juice
1 tsp rice vinegar
1/2 tsp cumin
8 green onions, chopped
1 bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup corn kernels
2 cans black beans (or equivalent cooked dried beans)
salt and pepper to taste
Cook couscous in chicken broth. Add other ingredients. Toss, season to taste, and serve.
Thai Peanut Chicken
3 TBS soy sauce
2 TBS creamy peanut butter (We reconstitute PB2)
2 tsp rice vinegar
1/4 tsp cayenne pepper (adjust to your "spicy" taste)
1 1/2 TBS olive oil
4 boneless skinless chicken breasts, cut into thin strips
3 TBS garlic, chopped
1 1/2 TBS chopped ginger
3/4 cup chopped green onions (or regular onions)
2 1/2 cups broccoli florets
Peanuts (optional)
In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper; set aside.
Heat oil in skillet over high heat. Add chicken, garlic, vinegar, and ginger and cook, stirring frequently, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add onions, broccoli, and peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is crisp tender, and chicken is cooked through.
Serve over brown rice, couscous, or bulgur.
2 TBS creamy peanut butter (We reconstitute PB2)
2 tsp rice vinegar
1/4 tsp cayenne pepper (adjust to your "spicy" taste)
1 1/2 TBS olive oil
4 boneless skinless chicken breasts, cut into thin strips
3 TBS garlic, chopped
1 1/2 TBS chopped ginger
3/4 cup chopped green onions (or regular onions)
2 1/2 cups broccoli florets
Peanuts (optional)
In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper; set aside.
Heat oil in skillet over high heat. Add chicken, garlic, vinegar, and ginger and cook, stirring frequently, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add onions, broccoli, and peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is crisp tender, and chicken is cooked through.
Serve over brown rice, couscous, or bulgur.
Dhal
1 cup dried lentils
2 cans broth (or equivalent homemade broth)
1 medium onion, chopped
1 tsp grated ginger
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp yellow mustard seeds
juice of 1/2 lemon
salt to taste
Boil the lentils in 3 cups of the broth until they turn mushy, about 45 minutes.
Meanwhile, combine all the spices, garlic, ginger, and onion in a fry pan with remaining broth, and keep stirring until all the onion is soft.
Once the lentils are cooked, add the spice and onion mixture, and salt to taste. Let simmer for 10 minutes.
Just before serving, add the lemon juice.
2 cans broth (or equivalent homemade broth)
1 medium onion, chopped
1 tsp grated ginger
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp yellow mustard seeds
juice of 1/2 lemon
salt to taste
Boil the lentils in 3 cups of the broth until they turn mushy, about 45 minutes.
Meanwhile, combine all the spices, garlic, ginger, and onion in a fry pan with remaining broth, and keep stirring until all the onion is soft.
Once the lentils are cooked, add the spice and onion mixture, and salt to taste. Let simmer for 10 minutes.
Just before serving, add the lemon juice.
Kale and Tomatoes
2 tsp olive oil
Bunch of Kale (washed, chopped and tough stems removed)
2 or 3 cloves garlic, minced
Onion, chopped or diced
Tomatoes, chopped (Can use 1 can of petite diced tomatoes)
Salt and pepper to taste
Pinch of sugar to cut the acidity of the tomatoes
Saute onion in olive oil until it begins to brown. Add garlic and cook, but do not brown. Add tomatoes. You can at 1/2 cup of water, but you probably won't need it if you used canned tomatoes due to the liquid in the can. Add kale and cook until wilted.
Serving suggestions:
Toss with whole wheat pasta and serve with grated parmesan.
Serve over cooked bulgur.
Add a laughing cow light wedge and let it melt for a creamy texture.
Bunch of Kale (washed, chopped and tough stems removed)
2 or 3 cloves garlic, minced
Onion, chopped or diced
Tomatoes, chopped (Can use 1 can of petite diced tomatoes)
Salt and pepper to taste
Pinch of sugar to cut the acidity of the tomatoes
Saute onion in olive oil until it begins to brown. Add garlic and cook, but do not brown. Add tomatoes. You can at 1/2 cup of water, but you probably won't need it if you used canned tomatoes due to the liquid in the can. Add kale and cook until wilted.
Serving suggestions:
Toss with whole wheat pasta and serve with grated parmesan.
Serve over cooked bulgur.
Add a laughing cow light wedge and let it melt for a creamy texture.
Cavatappi Amatriciana
Cavatappi 1/2 to 3/4 of a box (Okay, be good! Use some form of whole wheat pasta)
1 1/2 cups chopped onion
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil (you can get by with much less)
3/4 cup dry white wine
2 cans diced tomatoes (14 oz each)
salt and pepper, to taste
1 1/2 cups freshly grated romano cheese (or the fat free shaker stuff)
Cook pasta according to package directions; drain.
Saute onions, garlie, and red pepper flakes in olive oil over medium heat til onions are soft and translucent.
Add white wine and cook til nearly evaporated. Stir in tomatoes with their juice til slightly thickened (3 - 5 minutes).
Taste, and add salt and pepper as desired. Mix into cooked pasta. Toss with romano.
Serves 4 to 6
1 1/2 cups chopped onion
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil (you can get by with much less)
3/4 cup dry white wine
2 cans diced tomatoes (14 oz each)
salt and pepper, to taste
1 1/2 cups freshly grated romano cheese (or the fat free shaker stuff)
Cook pasta according to package directions; drain.
Saute onions, garlie, and red pepper flakes in olive oil over medium heat til onions are soft and translucent.
Add white wine and cook til nearly evaporated. Stir in tomatoes with their juice til slightly thickened (3 - 5 minutes).
Taste, and add salt and pepper as desired. Mix into cooked pasta. Toss with romano.
Serves 4 to 6
Savory Spinach Pie
1/4 cup chopped onion
1 TBS olive oil
10 oz frozen chopped spinach, thawed and well drained (squeezed)
1/4 to 1/2 tsp salt
1/4 tsp ground nutmeg
1 cup fat free cottage cheese
1/2 cup fat free sour cream
1/2 cup grated fat free soy or parmesan cheese
3 eggs, lightly beaten (or equivalent amount egg substitute)
In a skillet, saute onion in olive oil. Remove from heat, stir in spinach, salt and nutmeg.
In a bowl, combine cottage cheese, sour cream, parmesan cheese, and eggs. Mix well. Stir in spinach mixture. Pour into pie dish. Bake at 350 for 45 - 50 minutes or until a knive inserted near the center comes out clean. Let stand 5 minutes before cutting.
Serves 6
1 TBS olive oil
10 oz frozen chopped spinach, thawed and well drained (squeezed)
1/4 to 1/2 tsp salt
1/4 tsp ground nutmeg
1 cup fat free cottage cheese
1/2 cup fat free sour cream
1/2 cup grated fat free soy or parmesan cheese
3 eggs, lightly beaten (or equivalent amount egg substitute)
In a skillet, saute onion in olive oil. Remove from heat, stir in spinach, salt and nutmeg.
In a bowl, combine cottage cheese, sour cream, parmesan cheese, and eggs. Mix well. Stir in spinach mixture. Pour into pie dish. Bake at 350 for 45 - 50 minutes or until a knive inserted near the center comes out clean. Let stand 5 minutes before cutting.
Serves 6
Sunday, January 18, 2009
Carmelized Onion Spread
4 large onions, chopped
1 TBS olive oil
1 cup fat-free cottage cheese
1 tsp salt (or more to taste)
1/4 tsp cayenne pepper
In a 9 x 13 pan, combine onions and olive oil. Cover tightly and bake at 400 for about an hour. Uncover pan, stir onions, and bake for another 45 minutes or longer until onions are browned.
In food processor or blender, combine carmelized oniions, cottage cheese, salt, and cayenne. Process or blend until smoother. Scrape into small bowl or crock and chill.
Serve with a veggie tray.
1 TBS olive oil
1 cup fat-free cottage cheese
1 tsp salt (or more to taste)
1/4 tsp cayenne pepper
In a 9 x 13 pan, combine onions and olive oil. Cover tightly and bake at 400 for about an hour. Uncover pan, stir onions, and bake for another 45 minutes or longer until onions are browned.
In food processor or blender, combine carmelized oniions, cottage cheese, salt, and cayenne. Process or blend until smoother. Scrape into small bowl or crock and chill.
Serve with a veggie tray.
Turkey Tetrazzini
8 oz whole wheat spaghetti, cooked
2 cups chopped, cooked turkey
1/4 cup chopped onion
1 clove garlic, crushed
1 can chicken broth (2 cups homemade broth)
1 can fat-free evaporated milk
1 can sliced mushrooms (4 oz)
1 TBS olive oil
3 TBS cornstarch
salt
pepper
paprika
fat-free grated cheese
butter flavored cooking spray
Cook pasta, drain, and set asice. Combine cornstarch and chicken broth until smooth. Spray frying pan with butter flavored cooking spray, add olive oil.
Saute onion and garlic until tender. Add chicken broth/cornstarch mixture and cook until thickened. Stir in milk and cook for 2 - 3 minutes. Turn off heat and add mushrooms, turkey, and pasta, then season to taste with salt and pepper.
Put mixture in 8 x 8 casserole dish sprayed with cooking spray. Cover with foil and bake at 350 for 20 minutes. Remove foil and sprinkle with paprika and FF grated cheese and bake for an additional 10 minutes.
Note: Casserole can be made and then frozen. If baking frozen casserole, increase covered baking time to 35 - 40 minutes, then uncovered for 10 - 15 minutes.
2 cups chopped, cooked turkey
1/4 cup chopped onion
1 clove garlic, crushed
1 can chicken broth (2 cups homemade broth)
1 can fat-free evaporated milk
1 can sliced mushrooms (4 oz)
1 TBS olive oil
3 TBS cornstarch
salt
pepper
paprika
fat-free grated cheese
butter flavored cooking spray
Cook pasta, drain, and set asice. Combine cornstarch and chicken broth until smooth. Spray frying pan with butter flavored cooking spray, add olive oil.
Saute onion and garlic until tender. Add chicken broth/cornstarch mixture and cook until thickened. Stir in milk and cook for 2 - 3 minutes. Turn off heat and add mushrooms, turkey, and pasta, then season to taste with salt and pepper.
Put mixture in 8 x 8 casserole dish sprayed with cooking spray. Cover with foil and bake at 350 for 20 minutes. Remove foil and sprinkle with paprika and FF grated cheese and bake for an additional 10 minutes.
Note: Casserole can be made and then frozen. If baking frozen casserole, increase covered baking time to 35 - 40 minutes, then uncovered for 10 - 15 minutes.
Creamy Chicken and Veggies - Crockpot
4 lbs chicken, cut into serving pieces
2 lbs small red potatoes, cut into half
16 oz package baby carrots
1 onion, chopped
2 cloves garlic, minced
1 can chicken broth (or two cups homemade)
1 cup light sour cream
3 TSP flour
1/2 tsp white pepper
1/2 tsp dried thyme leaves
In a large crockpot, place potatoes, carrots, garlic and onion. Top with chicken and add dry seasonings. Combine broth, sour cream, and flour in a bowl, then pour over the chicken. Cover crockpot and cook on low for 8 - 9 hours until chicken is thoroughly cooked and vegetables are tender.
2 lbs small red potatoes, cut into half
16 oz package baby carrots
1 onion, chopped
2 cloves garlic, minced
1 can chicken broth (or two cups homemade)
1 cup light sour cream
3 TSP flour
1/2 tsp white pepper
1/2 tsp dried thyme leaves
In a large crockpot, place potatoes, carrots, garlic and onion. Top with chicken and add dry seasonings. Combine broth, sour cream, and flour in a bowl, then pour over the chicken. Cover crockpot and cook on low for 8 - 9 hours until chicken is thoroughly cooked and vegetables are tender.
Chicken with Broccoli and Garlic Sauce
2 tsp olive oil
3 medium garlic cloves, minced, or more to taste
1 pound uncooked boneless skinless chicken breast, cut into 1 inch pieces
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cup broccoli florets
1 1/2 cup chicken broth
1 1/2 tsp cornstarch
2 cups cooked brown rice, kept hot
Heat oil in a large skillet over medium high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt, pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.
Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice.
3 medium garlic cloves, minced, or more to taste
1 pound uncooked boneless skinless chicken breast, cut into 1 inch pieces
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cup broccoli florets
1 1/2 cup chicken broth
1 1/2 tsp cornstarch
2 cups cooked brown rice, kept hot
Heat oil in a large skillet over medium high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt, pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.
Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice.
French Country Chicken with Mushroom Sauce
4 boneless skinless chicken breasts
1 TBS flour
4 shallots, thinly sliced. (I use green onions or regular onions)
1/4 pound mushrooms, thinly sliced
2 tsp butter
1 Tsp rosemary
1/4 cup white wine
1/2 cup chicken broth
2 TBS chopped fresh parsley
Place chicken between wax paper and pound with a mallet to flatten. Cut each piece in half lenghtwise. Cover with plastic wrap and refrigerate until firm. Melt the butter in a saucepan; add the shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another two minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as the sauce thickens, stir. Add the rosemary. Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides. Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over the chicken and top with parsley.
1 TBS flour
4 shallots, thinly sliced. (I use green onions or regular onions)
1/4 pound mushrooms, thinly sliced
2 tsp butter
1 Tsp rosemary
1/4 cup white wine
1/2 cup chicken broth
2 TBS chopped fresh parsley
Place chicken between wax paper and pound with a mallet to flatten. Cut each piece in half lenghtwise. Cover with plastic wrap and refrigerate until firm. Melt the butter in a saucepan; add the shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another two minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as the sauce thickens, stir. Add the rosemary. Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides. Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over the chicken and top with parsley.
Taste of Asia Chicken
1 - 2 pounds boneless skinless chicken breasts, cut into large chunks
1 cup soy sauce
1/2 cup Worcestershire sauce
1 TBS brown sugar
1/2 cup cinammin apple sauce
Mix the soy sauce, Worcestershire sauce, brown sugar and applesauce. Pour over chicken and marinate for at least 8 hours or overnight. Discard marinade and cook chicken in a large skilled over medium high heat until no longer pink.
Serve over cooked brown rice.
1 cup soy sauce
1/2 cup Worcestershire sauce
1 TBS brown sugar
1/2 cup cinammin apple sauce
Mix the soy sauce, Worcestershire sauce, brown sugar and applesauce. Pour over chicken and marinate for at least 8 hours or overnight. Discard marinade and cook chicken in a large skilled over medium high heat until no longer pink.
Serve over cooked brown rice.
Chicken Italiano
5 ounces whole wheat pasta, uncooked
1/2 lb boneless chicken breasts, cut into thin strips
1/2 cup light Italian dressing
11 ounces frozen mixed vegetables
3 1/2 TBS grated Parmesan cheese (optional)
Cook pasta in a large pan of boiling water 4 - 5 minutes until al dente. Drain. Set aside and keep warm. Combine chicken and 1/4 of the dressing in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes, until lightly browned. Add vegetables and remaining dressing. Cover and simmer 7 - 9 minutes until vegetables are crisp tender, stirring frequently. Serve over pasta. Sprinkle with cheese.
Serves 4
1/2 lb boneless chicken breasts, cut into thin strips
1/2 cup light Italian dressing
11 ounces frozen mixed vegetables
3 1/2 TBS grated Parmesan cheese (optional)
Cook pasta in a large pan of boiling water 4 - 5 minutes until al dente. Drain. Set aside and keep warm. Combine chicken and 1/4 of the dressing in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes, until lightly browned. Add vegetables and remaining dressing. Cover and simmer 7 - 9 minutes until vegetables are crisp tender, stirring frequently. Serve over pasta. Sprinkle with cheese.
Serves 4
Kung Pao Chicken
4 oz cubed chicken breasts
2 tsp soy sauce
2 tsp fat-free vinaigrette
1/2 tsp red pepper
1 minced garlic clove
1 tsp olive oil
1/2 cup chopped onion
sliced mushrooms
2 tsp green onions
2 tsp peanuts (optional)
Saute onion in oil. Add chicken and saute. Add other ingredients and saute for 5 minutes.
Serve over cooked brown rice.
2 tsp soy sauce
2 tsp fat-free vinaigrette
1/2 tsp red pepper
1 minced garlic clove
1 tsp olive oil
1/2 cup chopped onion
sliced mushrooms
2 tsp green onions
2 tsp peanuts (optional)
Saute onion in oil. Add chicken and saute. Add other ingredients and saute for 5 minutes.
Serve over cooked brown rice.
Chicken Pasta Primavera
2 TBS olive oil
2 cups cut-up fresh vegetables (Bell peppers, zucchini, broccoli, carrots, etc)
4 oz whole wheat linguine, cooked and drained (about 2 cups) We use WW spaghetti.
1 pkg grilled chicken breast strips (or cook your own)
1/2 cup grated parmesan cheese
Cook and stir vegetables in the olive oil in large skillet, 5 minutes or until tender crisp.
Add chicken breast strips and pasta. Cook 2 minutes or until heated through.
Stir in cheese. Serve.
2 cups cut-up fresh vegetables (Bell peppers, zucchini, broccoli, carrots, etc)
4 oz whole wheat linguine, cooked and drained (about 2 cups) We use WW spaghetti.
1 pkg grilled chicken breast strips (or cook your own)
1/2 cup grated parmesan cheese
Cook and stir vegetables in the olive oil in large skillet, 5 minutes or until tender crisp.
Add chicken breast strips and pasta. Cook 2 minutes or until heated through.
Stir in cheese. Serve.
Chicken Divan
3 cups cooked brown rice
2 cups cooked cubed chicken
1 large bag frozen broccoli
1/2 cup fat free mayonaise
2 cans fat free cream of chicken soup (2 recipes cream of anything soup)
3 TBS lemon juice
8 oz fat free cheese, shredded
1 TBS dried onion
Layer first three ingredients in a 9 x 13 pan. Combine remaining ingreditnts, pepper to taste, and pour over the top. Sprinkle with wheat germ or bread crumbs if desired. Cover and bake 30 minutes at 350.
Serves 8
2 cups cooked cubed chicken
1 large bag frozen broccoli
1/2 cup fat free mayonaise
2 cans fat free cream of chicken soup (2 recipes cream of anything soup)
3 TBS lemon juice
8 oz fat free cheese, shredded
1 TBS dried onion
Layer first three ingredients in a 9 x 13 pan. Combine remaining ingreditnts, pepper to taste, and pour over the top. Sprinkle with wheat germ or bread crumbs if desired. Cover and bake 30 minutes at 350.
Serves 8
Chicken and Rice Florentine
3 cups cooked brown rice
1 10oz package frozen spinach, thawed and drained
2 cups cut up cooked chicken
1 cup chicken broth
1 can fat free cream of chicken soup (or 1 recipe cream of anything soup)
2 cups grated fat free cheese
1/2 TBS minced garlic
In a 13 x 9 pan evenly layer rice, spinach, and chicken. Assembly sauce from the remaining ingredients. Pour over the chicken and bake covered at 350 for 30 minutes.
Serves 9
1 10oz package frozen spinach, thawed and drained
2 cups cut up cooked chicken
1 cup chicken broth
1 can fat free cream of chicken soup (or 1 recipe cream of anything soup)
2 cups grated fat free cheese
1/2 TBS minced garlic
In a 13 x 9 pan evenly layer rice, spinach, and chicken. Assembly sauce from the remaining ingredients. Pour over the chicken and bake covered at 350 for 30 minutes.
Serves 9
Chicken Paprikash
12 ounces boneless skinless chicken breasts - cut into 1" pieces
(leftover cooked chicken works just as well)
1/4 tsp salt
1/4 tsp black pepper
1 cup chopped scallions (can substitute chopped onion)
1 cup chopped bell pepper
2 cloves garlic, minced
1 TBS paprika
1/2 tsp dried thyme
1 cup fat-free chicken broth
1/2 cup fat-free sour cream
Spray a non-stick skillet with cooking spray. Cook the chicken pieces well and remove to a plate to keep warm.
Add the scallions, bell pepper, and garlic to the pan. Stirring frequently, cook 4 - 5 minutes or until tender. Stir in paprika and thyme and cook 1 minute more.
Stir in the broth, bring to a boil and reduce heat to low. Simmer until the mixture is reduced by half.
Stir in sour cream and add cooked chicken and simmer for 1 - 2 minutes or until heated through.
Server over hot brown rice or whole wheat pasta.
(leftover cooked chicken works just as well)
1/4 tsp salt
1/4 tsp black pepper
1 cup chopped scallions (can substitute chopped onion)
1 cup chopped bell pepper
2 cloves garlic, minced
1 TBS paprika
1/2 tsp dried thyme
1 cup fat-free chicken broth
1/2 cup fat-free sour cream
Spray a non-stick skillet with cooking spray. Cook the chicken pieces well and remove to a plate to keep warm.
Add the scallions, bell pepper, and garlic to the pan. Stirring frequently, cook 4 - 5 minutes or until tender. Stir in paprika and thyme and cook 1 minute more.
Stir in the broth, bring to a boil and reduce heat to low. Simmer until the mixture is reduced by half.
Stir in sour cream and add cooked chicken and simmer for 1 - 2 minutes or until heated through.
Server over hot brown rice or whole wheat pasta.
Bulgur Pilaf
1 cup bulgur wheat
2 cups stock
1 small onion, diced
1 clove garlic, minced
1 small carrot, diced
1 rib celery, diced
1/2 cup frozen baby peas (optional)
a few mushrooms, finely chopped (optional)
1 tbs olive oil
1 bay leaf
1/2 tsp salt
pepper to taste
Saute the onion, garlic, carrot, and celery in the olive oil. If you add the mushrooms, saute them with the rest of the vegetables. I like to add a few pieces of broken whole-wheat spaghetti right as the vegetables are almost finished cooking. Add bulgur, salt, pepper, and bay leaf and toss to coat with the oil. Pour in stock and bring to a boil. Cover the pot and turn the heat down to a simmer. Simmer 15 minutes. Add the frozen peas the last five minutes. Fluff with a fork and let rest five minutes before serving.
2 cups stock
1 small onion, diced
1 clove garlic, minced
1 small carrot, diced
1 rib celery, diced
1/2 cup frozen baby peas (optional)
a few mushrooms, finely chopped (optional)
1 tbs olive oil
1 bay leaf
1/2 tsp salt
pepper to taste
Saute the onion, garlic, carrot, and celery in the olive oil. If you add the mushrooms, saute them with the rest of the vegetables. I like to add a few pieces of broken whole-wheat spaghetti right as the vegetables are almost finished cooking. Add bulgur, salt, pepper, and bay leaf and toss to coat with the oil. Pour in stock and bring to a boil. Cover the pot and turn the heat down to a simmer. Simmer 15 minutes. Add the frozen peas the last five minutes. Fluff with a fork and let rest five minutes before serving.
Couscous Curry
1 tsp olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 1/2 cups water
1 tsp curry powder (I use 1 TBS because we like it HOT)
1 TBS parsley, chopped
1 1/2 cups couscous
Heat oil in heavy non-stick skilled over medium heat. Saute onion, carrot, and celery 2-3 minutes until softened. Stir in the garlic and curry powder and saute for about 2 minutes. Add water and parsley and heat until boiling. Stir in couscous and remove from heat. Cover and let stand for 10 minutes or until liquid is absorbed. Fluff with a fork and serve.
I usually add a can of peas to this dish.
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 1/2 cups water
1 tsp curry powder (I use 1 TBS because we like it HOT)
1 TBS parsley, chopped
1 1/2 cups couscous
Heat oil in heavy non-stick skilled over medium heat. Saute onion, carrot, and celery 2-3 minutes until softened. Stir in the garlic and curry powder and saute for about 2 minutes. Add water and parsley and heat until boiling. Stir in couscous and remove from heat. Cover and let stand for 10 minutes or until liquid is absorbed. Fluff with a fork and serve.
I usually add a can of peas to this dish.
Dirty Rice
1 lb extra lean ground beef
2 cloves garlic, minced
2 stalks celery, chopped
1 onion, chopped
1 TBS chopped parsley
1 green bell pepper, chopped
1 red bell pepper, chopped
1 carrot, diced
1 TBS Worcestershire sauce
1/4 tsp red pepper
1/4 tsp pepper
1 tsp salt
1 cup brown rice
1 can beef broth
1 cup water
In large skillet, add beef and all vegetables, cooking until beef is done and carrots are tender. Add seasonings, stirring well. Add rice, broth, and water, mixing well. Bring to a boil and reduce heat, cover and cook 25-30 minutes for regular rice or 10 minutes for instant rice, cooking until rice is done.
Serves 6
2 cloves garlic, minced
2 stalks celery, chopped
1 onion, chopped
1 TBS chopped parsley
1 green bell pepper, chopped
1 red bell pepper, chopped
1 carrot, diced
1 TBS Worcestershire sauce
1/4 tsp red pepper
1/4 tsp pepper
1 tsp salt
1 cup brown rice
1 can beef broth
1 cup water
In large skillet, add beef and all vegetables, cooking until beef is done and carrots are tender. Add seasonings, stirring well. Add rice, broth, and water, mixing well. Bring to a boil and reduce heat, cover and cook 25-30 minutes for regular rice or 10 minutes for instant rice, cooking until rice is done.
Serves 6
Teriyaki Rice
1 cup brown rice
2 cups fat-free chicken broth
1/2 tsp salt
3 green onions, sliced
2 cloves garlic, minced
2 TBS teriyaki sauce
1 TBS brown sugar
Heat broth to boil. Add salt and rice. Return to boil and simmer, covered for 20 minutes or until rice is almost cooked. Add onions, garlic, teriyaki sauce and brown sugar. Stir and reheat until the green onions are soft but not mushy.
2 cups fat-free chicken broth
1/2 tsp salt
3 green onions, sliced
2 cloves garlic, minced
2 TBS teriyaki sauce
1 TBS brown sugar
Heat broth to boil. Add salt and rice. Return to boil and simmer, covered for 20 minutes or until rice is almost cooked. Add onions, garlic, teriyaki sauce and brown sugar. Stir and reheat until the green onions are soft but not mushy.
Mexi-Snack
1 can fat free refried beans (I make my own from cooked pinto beans and freeze individual portions.
Diced jalapenos to taste
Salsa to taste
Fat free cheddar cheese
In small pan, mix all ingredients and heat until bubbly.
Serve with celery and green pepper strips.
Diced jalapenos to taste
Salsa to taste
Fat free cheddar cheese
In small pan, mix all ingredients and heat until bubbly.
Serve with celery and green pepper strips.
Cauliflower Soup
6 cups water
4 cups cauliflower, chopped
2 cups sliced carrots
2 tsp chopped parsley
4 chicken boullion cubes
salt to taste
white pepper to taste
In a five-quart saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender, about 20 minutes.
Strain off and reserve most of the liquid. Place vegetables in a food processor (or use a stick blender) and puree.
Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.
Serves 6
4 cups cauliflower, chopped
2 cups sliced carrots
2 tsp chopped parsley
4 chicken boullion cubes
salt to taste
white pepper to taste
In a five-quart saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender, about 20 minutes.
Strain off and reserve most of the liquid. Place vegetables in a food processor (or use a stick blender) and puree.
Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.
Serves 6
Asian Salad Dressing
2 cloves garlic
1 piece fresh ginger (about the size of a garlic clove)
3 ounces soy sauce
1 1/2 ounces rice vinegar
1 tbs sugar
3 drops sesame oil
1/2 ounce water
There are two options for preparing this dressing.
You can either whir ingredients in a blender, or you can finely mince the garlic and the ginger and whip the rest of the ingredients together with a wire whisk.
1 piece fresh ginger (about the size of a garlic clove)
3 ounces soy sauce
1 1/2 ounces rice vinegar
1 tbs sugar
3 drops sesame oil
1/2 ounce water
There are two options for preparing this dressing.
You can either whir ingredients in a blender, or you can finely mince the garlic and the ginger and whip the rest of the ingredients together with a wire whisk.
Quick Chicken, Rice, and Broccoli
2 cups cooked chicken
1 pkg frozen broccoli pieces
1 cup chicken broth (I cook and freeze my own chicken stock)
1 can fat free cream of chicken soup (or one recipe cream of anything soup)
1 1/2 cups brown minute rice
1 TBS dried onion
1 cup grated non-fat cheese
Mix all but the cheese and cook covered tightly at 350 for 40 minutes.
Sprinkle with the cheese and stir.
Serves 6
To bulk up this dish, I usually double the amount of frozen vegetables.
1 pkg frozen broccoli pieces
1 cup chicken broth (I cook and freeze my own chicken stock)
1 can fat free cream of chicken soup (or one recipe cream of anything soup)
1 1/2 cups brown minute rice
1 TBS dried onion
1 cup grated non-fat cheese
Mix all but the cheese and cook covered tightly at 350 for 40 minutes.
Sprinkle with the cheese and stir.
Serves 6
To bulk up this dish, I usually double the amount of frozen vegetables.
Greek Chicken - Crockpot
6 medium potatoes, quartered
3 lbs boneless, skinless chicken pieces
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water
3 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 TBS olive oil
Place potatoes in bottom of crockpot. Add chicken, onions, and garlic.
In small bowl, mix water with oregano, salt, and pepper.
Pour over chicken and potatoes. Top with oil.
Cover and cook on high 5 - 6 hours or on low 9 - 10 hours.
Serves 8
3 lbs boneless, skinless chicken pieces
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water
3 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 TBS olive oil
Place potatoes in bottom of crockpot. Add chicken, onions, and garlic.
In small bowl, mix water with oregano, salt, and pepper.
Pour over chicken and potatoes. Top with oil.
Cover and cook on high 5 - 6 hours or on low 9 - 10 hours.
Serves 8
Garlic Lime Chicken - Crockpot
1 lb bone-in skinless chicken thighs (or 1 lb boneless chicken breast)
1/2 cup lime juice
1 1/2 cups chicken broth
2 cloves garlic, finely chopped
1/2 tsp thyme, dried
1/4 tsp black pepper
2 tsp oil
1 1/2 cup instant brown rice
Combine all ingredients except rice in a crockpot and cook on low 8 to 10 hours.
During the last 15 minutes, stir in rice.
1/2 cup lime juice
1 1/2 cups chicken broth
2 cloves garlic, finely chopped
1/2 tsp thyme, dried
1/4 tsp black pepper
2 tsp oil
1 1/2 cup instant brown rice
Combine all ingredients except rice in a crockpot and cook on low 8 to 10 hours.
During the last 15 minutes, stir in rice.
Roasted Chickpeas
2 cups canned chickpeas, drained (I precook dried beans and store them in my freezer)
1/4 tsp garlic powder
1/8 tsp ground red pepper
Salt to taste
Preheat oven to 375. Spray cookie sheet (with sides, to prevent the chickpeas from rolling off) with Pam. Spread chickpeas on pan in a single layer and sprinkle with the remaining ingredients. Bake 50 - 60 minutes until golden and crispy, shaking pan every 15 minures to prevent scorching. If the chickpeas aren't crispy enough, simply bake them a little longer. If they're starting to get too brown, turn the oven temperature down a little. Allow to cool completely before storing.
1/4 tsp garlic powder
1/8 tsp ground red pepper
Salt to taste
Preheat oven to 375. Spray cookie sheet (with sides, to prevent the chickpeas from rolling off) with Pam. Spread chickpeas on pan in a single layer and sprinkle with the remaining ingredients. Bake 50 - 60 minutes until golden and crispy, shaking pan every 15 minures to prevent scorching. If the chickpeas aren't crispy enough, simply bake them a little longer. If they're starting to get too brown, turn the oven temperature down a little. Allow to cool completely before storing.
Confetti Couscous
1 TBS olive oil
1 garlic clove, split
1 small red or green pepper, finely diced
3 green onions, sliced
1 large carrot, finely diced
1 1/4 cup fat free chicken broth (I make and freeze my own chicken stock)
1 cup couscous
1 TBS rice vinegar
2 TBS minced fresh mint
Salt and pepper to taste
Heat oil with garlic in large non-stick skillet. When hot, discard garlic and add bell pepper, onion, and carrot. Cook, stirring often until the onion begins to brown on the edges - about five minutes. Put couscous in the skillet and add the broth and vinegar. Remove from heat, cover tightly, and let stand 10 minutes. Add mint, salt, and pepper. Fluff with fork and serve.
1 garlic clove, split
1 small red or green pepper, finely diced
3 green onions, sliced
1 large carrot, finely diced
1 1/4 cup fat free chicken broth (I make and freeze my own chicken stock)
1 cup couscous
1 TBS rice vinegar
2 TBS minced fresh mint
Salt and pepper to taste
Heat oil with garlic in large non-stick skillet. When hot, discard garlic and add bell pepper, onion, and carrot. Cook, stirring often until the onion begins to brown on the edges - about five minutes. Put couscous in the skillet and add the broth and vinegar. Remove from heat, cover tightly, and let stand 10 minutes. Add mint, salt, and pepper. Fluff with fork and serve.
Dill Dip
1 cup fat free sour cream
1/2 cup fat free plain yogurt, mayo, or miracle whip
1 1/2 tsp seasoned salt
2 TSP dried parsley (I pick a bunch from my herb garden)
3 TSP dried dill
Mix well and refrigerate. This is also great on baked potatoes.
1/2 cup fat free plain yogurt, mayo, or miracle whip
1 1/2 tsp seasoned salt
2 TSP dried parsley (I pick a bunch from my herb garden)
3 TSP dried dill
Mix well and refrigerate. This is also great on baked potatoes.
Garlic Roasted Corn Snack
1 Tsp olive oil
4 medium corn on the cob, kernels removed
1 1/2 tsp garlic powder
1/8 tsp salt, to taste
1 tsp paprika
Preheat oven to 375. Pour oil into a large, sided baking pan. Add corn, garlic, salt, and paprika. Stir to mix.
Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.
Notes - Check after 25 minutes to make sure smaller pieces of corn are not burning. Store uneaten kernels in the an airtight container in the refrigerator for up to three days. To recrisp any soft kernels, reheat in oven on a sheet pan until crispy.
4 medium corn on the cob, kernels removed
1 1/2 tsp garlic powder
1/8 tsp salt, to taste
1 tsp paprika
Preheat oven to 375. Pour oil into a large, sided baking pan. Add corn, garlic, salt, and paprika. Stir to mix.
Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.
Notes - Check after 25 minutes to make sure smaller pieces of corn are not burning. Store uneaten kernels in the an airtight container in the refrigerator for up to three days. To recrisp any soft kernels, reheat in oven on a sheet pan until crispy.
Garlicky White Bean Dip
1 tsp extra-virgin olive oil
3 medium garlic cloves, minced
1 can of canned cannellini beans, rinsed and drained. (I cook my own dried beans and store them in individual servings in the freezer)
1 1/2 tsp lemon juice
1 1/2 tsp water
1/8 tsp salt, to taste
1/8 tsp black pepper, to taste
1/2 tsp paprika or chopped fresh parsley (optional)
Assorted cut fresh vegetables.
Heat olive oil in a small saucepan over medium heat and saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 - 2 minutes. Remove from heat and let it cool slightly.
In a food processor, (I use my stick blender), combine oil mixture, beans, and lemon juice. Process until smooth, slowly adding water to achive a thick, creamy consistency. Season to taste.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with cut vegetables.
3 medium garlic cloves, minced
1 can of canned cannellini beans, rinsed and drained. (I cook my own dried beans and store them in individual servings in the freezer)
1 1/2 tsp lemon juice
1 1/2 tsp water
1/8 tsp salt, to taste
1/8 tsp black pepper, to taste
1/2 tsp paprika or chopped fresh parsley (optional)
Assorted cut fresh vegetables.
Heat olive oil in a small saucepan over medium heat and saute garlic, stirring constantly, until garlic just begins to turn golden, about 1 - 2 minutes. Remove from heat and let it cool slightly.
In a food processor, (I use my stick blender), combine oil mixture, beans, and lemon juice. Process until smooth, slowly adding water to achive a thick, creamy consistency. Season to taste.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with cut vegetables.
Chicken Stroganoff - Crockpot Recipe
4 - 5 boneless chicken breasts
1 tub fat-free sour cream
1 can fat-free cream of mushroom soup (or 1 recipe cream of anything soup mix)
1 envelope onion soup mix
Worchester sauce, to taste
Place the chicken breasts in the bottom of a crock pot.
Combine all other ingredients in a bowl and mix well. Pour over the chicken.
Cook for 8 - 10 hours on low.
Serve over cooked brown rice or cooked whole wheat noodles.
1 tub fat-free sour cream
1 can fat-free cream of mushroom soup (or 1 recipe cream of anything soup mix)
1 envelope onion soup mix
Worchester sauce, to taste
Place the chicken breasts in the bottom of a crock pot.
Combine all other ingredients in a bowl and mix well. Pour over the chicken.
Cook for 8 - 10 hours on low.
Serve over cooked brown rice or cooked whole wheat noodles.
Maple Flavored Syrup Mix
Maple Flavored Syrup - I got this recipe from The Tightwad Gazette. Okay, so it's not really healthy, but we use it so infrequently that I'm not concerned. In a saucepan, combine one cup of brown sugar and one cup of white sugar. Add one teaspoon of maple extract and cook on low heat until it cooks down and becomes, well, syrupy. To be truly frugal, store this in the refrigerator in a washed, reused spaghetti sauce jar and it keeps for months.
Lemon Herb Rice Mix
Lemon Herb Rice Mix - Courtesy of www.hillbillyhousewife.com
1 cup long grain brown rice
2 teaspoons vegetable or chicken flavored bouillon
1 teaspoon dry lemon peel
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon salt
1/2 teaspoon sugar
Pinch Turmeric, for color (optional)
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
2 tablespoons margarine
1 package of Lemon Herb Rice Mix
2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. We omit the sugar when making this mix.
1 cup long grain brown rice
2 teaspoons vegetable or chicken flavored bouillon
1 teaspoon dry lemon peel
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon salt
1/2 teaspoon sugar
Pinch Turmeric, for color (optional)
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.
To Prepare:
2 tablespoons margarine
1 package of Lemon Herb Rice Mix
2 cups water
In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. We omit the sugar when making this mix.
Cream of Anything Soup Mix
Cream of Anything Soup Mix -
Combine the following in a large mixing bowl.
2 cups powdered nonfat milk3/4 cup cornstarch1/4 cup(or less) instant chicken bullion2 Tblsp. dried onion flakes1 tsp. basil leaves1 tsp thyme1 tsp marjoram leaves 1/2 tsp. pepper Combine all ingredients, mixing well. Store in an airtight container until ready to use. To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Use in any recipe as you would the canned product. Makes equivalent of 9 cans of soup with less than 1 gram of fat per serving. Chicken bullion does contain salt and MSG, but much less than the premade canned varieties.
By adding sauteed mushrooms, this becomes cream of mushroom soup and by adding sauteed celery, this becomes cream of celery soup, and so on.
**Edit - The Amish Market in Largo sells MSG-free chicken bullion.**
Combine the following in a large mixing bowl.
2 cups powdered nonfat milk3/4 cup cornstarch1/4 cup(or less) instant chicken bullion2 Tblsp. dried onion flakes1 tsp. basil leaves1 tsp thyme1 tsp marjoram leaves 1/2 tsp. pepper Combine all ingredients, mixing well. Store in an airtight container until ready to use. To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Use in any recipe as you would the canned product. Makes equivalent of 9 cans of soup with less than 1 gram of fat per serving. Chicken bullion does contain salt and MSG, but much less than the premade canned varieties.
By adding sauteed mushrooms, this becomes cream of mushroom soup and by adding sauteed celery, this becomes cream of celery soup, and so on.
**Edit - The Amish Market in Largo sells MSG-free chicken bullion.**
Friday, January 16, 2009
Homemade Pizza Pockets
Crust
3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt
Stir ingredients together until thoroughly mixed.
Pizza Sauce
1 1/2 cups tomato sauce
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil
Stir together and simmer for a few minutes.
Pizza Pocket Fillings
Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms
To form a Pizza Pocket
Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together.
Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
Bake your Pizza Pockets
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.
3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt
Stir ingredients together until thoroughly mixed.
Pizza Sauce
1 1/2 cups tomato sauce
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil
Stir together and simmer for a few minutes.
Pizza Pocket Fillings
Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms
To form a Pizza Pocket
Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together.
Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
Bake your Pizza Pockets
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.
Thursday, January 8, 2009
Vegetable Soup
I need to use up all the vegetables in the crisper and I think this recipe will be just the thing....
Basic Vegetable Soup
Serves 8
My mother cooked all the vegetables in water. Although potatoes were always included, the choice of other vegetables was often a matter of availability. The trick was the finish. Here it is:
2 potatoes (about 4 ounces each)
1 small cabbage
2 leeks
2 carrots
2 celery ribs with their leaves
2 medium-size yellow onions
Freshly ground pepper
2 teaspoons salt
½ teaspoon dried thyme
2 bay leaves
Small bunch of fresh parsley
10 cups of water
1. Peel the vegetables. Cut the potatoes and cabbage into small cubes; wash the leeks carefully and slice them crosswise. Slice the carrots and celery as well, and quarter the onions. You should have about 10 cups of prepared vegetables. Use the same amount of water.
2. Place all the vegetables in a stockpot. Season with a grind of fresh pepper, add the salt, thyme, bay leaves, and parsley, and toss with the vegetables. Add the water. Cover and bring to boil slowly. Reduce the heat and simmer for 1½ hours.
3. Remove and discard the bay leaves. Drain the vegetables, reserving the cooking liquid. Purée the vegetables in a food mill using the cooking liquid over the purée to thin them out. Reheat the soup until the first boil. Taste and correct the seasonings and serve.
Basic Vegetable Soup
Serves 8
My mother cooked all the vegetables in water. Although potatoes were always included, the choice of other vegetables was often a matter of availability. The trick was the finish. Here it is:
2 potatoes (about 4 ounces each)
1 small cabbage
2 leeks
2 carrots
2 celery ribs with their leaves
2 medium-size yellow onions
Freshly ground pepper
2 teaspoons salt
½ teaspoon dried thyme
2 bay leaves
Small bunch of fresh parsley
10 cups of water
1. Peel the vegetables. Cut the potatoes and cabbage into small cubes; wash the leeks carefully and slice them crosswise. Slice the carrots and celery as well, and quarter the onions. You should have about 10 cups of prepared vegetables. Use the same amount of water.
2. Place all the vegetables in a stockpot. Season with a grind of fresh pepper, add the salt, thyme, bay leaves, and parsley, and toss with the vegetables. Add the water. Cover and bring to boil slowly. Reduce the heat and simmer for 1½ hours.
3. Remove and discard the bay leaves. Drain the vegetables, reserving the cooking liquid. Purée the vegetables in a food mill using the cooking liquid over the purée to thin them out. Reheat the soup until the first boil. Taste and correct the seasonings and serve.
Thursday, January 1, 2009
Tomato Basil Bread
Can you tell I'm experimenting with my bread machine again? The mixing paddle of the bread machine leaves a hole in the loaf, so we've been using it only for the dough cycle.
Some things at Aldi's are just not good, like, say, their version of V8 juice. This recipe seems like a good way to use it up.
1 1/4 c Tomato juice
1 1/3 T Honey
1 3/4 t Basil
1 2/3 ts Salt (omit if using Commercial tomato juice)
1 1/2 To 3 T gluten
3 1/3 c Whole wheat flour
2 t Yeast
Mix/add per directions on your bread machine, timer: medium
Some things at Aldi's are just not good, like, say, their version of V8 juice. This recipe seems like a good way to use it up.
1 1/4 c Tomato juice
1 1/3 T Honey
1 3/4 t Basil
1 2/3 ts Salt (omit if using Commercial tomato juice)
1 1/2 To 3 T gluten
3 1/3 c Whole wheat flour
2 t Yeast
Mix/add per directions on your bread machine, timer: medium
Polenta Bread with Rosemary and Garlic
1 1/2 ts Active dry yeast
3 c Bread flour
1/3 c Yellow cornmeal
1 1/2 ts Dried rosemary
1 1/2 Cloves garlic, chopped
3/4 ts Salt
1 1/2 c Water
Place the ingredients in the bread machine in the order recommended by the manufacturer. Process on white bread cycle. Serving Ideas This bread goes great with chili.
3 c Bread flour
1/3 c Yellow cornmeal
1 1/2 ts Dried rosemary
1 1/2 Cloves garlic, chopped
3/4 ts Salt
1 1/2 c Water
Place the ingredients in the bread machine in the order recommended by the manufacturer. Process on white bread cycle. Serving Ideas This bread goes great with chili.
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