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.
Sunday, January 18, 2009
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.**
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