1 (20 oz.) pkg. frozen strawberries, thawed
½ cup water
3 Tbsp. raspberry vinegar
2 Tbsp. honey
2 tsp. canola oil
1 tsp. reduced-sodium soy sauce
¼ tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
In a blender or food processor, combine all ingredients. Cover and process until smooth. Serve over salad greens. (I add cut up fresh oranges, sliced strawberries, kiwis, or even chopped apple to the salad along with some diced green onions and sugared almonds or pecans. If the dressing is not sweet enough for you, double the honey or add a little sugar to the recipe.) Store in Refrigerator. Yield: 3 cups.
Nutritional Information: One serving (2 Tbsp. dressing) equals 17 calories, trace fat, 0 cholesterol, 33 mg. sodium, 4 g carbohydrate, 1 g fiber, trace protein.
Wednesday, January 23, 2008
Broccoli Wild Rice Soup
1 (6 oz.) pkg. chicken and wild rice mix
5 c. water
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsps. dried minced onion ( I use ½ cup finely diced fresh onion)
1 (10 ¾ oz.) can condensed cream of chicken soup, undiluted
1 (8 oz.) pkg. cream cheese, cubed ( I use light)
¼ c. slivered almonds, optional
In large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)
Nutritional Information: One 1-cup serving (prepared with reduced-fat soup and light cream cheese and without almonds) equals 178 calories, 582 mg sodium, 19 mg cholesterol, 25 gm carbohydrate, 7 gm protein, 6 gm fat, 2 gm fiber.
(Weight Watchers = 4 Points/serving)
5 c. water
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsps. dried minced onion ( I use ½ cup finely diced fresh onion)
1 (10 ¾ oz.) can condensed cream of chicken soup, undiluted
1 (8 oz.) pkg. cream cheese, cubed ( I use light)
¼ c. slivered almonds, optional
In large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)
Nutritional Information: One 1-cup serving (prepared with reduced-fat soup and light cream cheese and without almonds) equals 178 calories, 582 mg sodium, 19 mg cholesterol, 25 gm carbohydrate, 7 gm protein, 6 gm fat, 2 gm fiber.
(Weight Watchers = 4 Points/serving)
Saturday, January 19, 2008
Praline Whipped Sweet Potatoes
5 large sweet potatoes (about 3.5 lbs.)
4 oz. cream cheese, softened
1 tsp. cinnamon, divided
2 cups Post Selects Maple Pecan Crunch Cereal (or something similar)
¼ c. firmly packed brown sugar
2 T. butter, softened
Preheat oven to 400. Prick potatoes with fork, them microwave on HIGH for 15-20 min. or until tender. Remove from oven; cool 5 min. (Or cook them in the oven for 1-2 hours on 350. Be sure to wrap in foil and place them on a cookie sheet as the juices with seep out and burn on the bottom of the oven – don’t ask me how I know that!) Cut each potato in half lengthwise; carefully scoop out potato flesh into medium bowl, reserving potato shells. (If the shells rip, place inside a piece of foil that has been folded in half and molded into a boat-like shape before placing into pan). Mash potatoes until smooth. Add cream cheese and ½ tsp of cinnamon; mix until well blended. Spoon evenly into potato shells.
Place cereal into resealable plastic bag; gently crush with hands or a rolling pin. Mix with pecans, brown sugar, butter, and remaining ½ tsp. cinnamon. Sprinkle generously over potatoes.
Bake 15-20 min. or until potatoes are heated through and streusel topping is golden brown.
Makes 10 servings, 1 stuffed potato half each.
4 oz. cream cheese, softened
1 tsp. cinnamon, divided
2 cups Post Selects Maple Pecan Crunch Cereal (or something similar)
¼ c. firmly packed brown sugar
2 T. butter, softened
Preheat oven to 400. Prick potatoes with fork, them microwave on HIGH for 15-20 min. or until tender. Remove from oven; cool 5 min. (Or cook them in the oven for 1-2 hours on 350. Be sure to wrap in foil and place them on a cookie sheet as the juices with seep out and burn on the bottom of the oven – don’t ask me how I know that!) Cut each potato in half lengthwise; carefully scoop out potato flesh into medium bowl, reserving potato shells. (If the shells rip, place inside a piece of foil that has been folded in half and molded into a boat-like shape before placing into pan). Mash potatoes until smooth. Add cream cheese and ½ tsp of cinnamon; mix until well blended. Spoon evenly into potato shells.
Place cereal into resealable plastic bag; gently crush with hands or a rolling pin. Mix with pecans, brown sugar, butter, and remaining ½ tsp. cinnamon. Sprinkle generously over potatoes.
Bake 15-20 min. or until potatoes are heated through and streusel topping is golden brown.
Makes 10 servings, 1 stuffed potato half each.
Thursday, January 17, 2008
Spaghetti Pie
6 oz. thin spaghetti
2 T. butter
2 eggs, beaten
1/3 c. grated parmesan cheese
1 c. grated mozzarella cheese
1 c. cottage cheese (can substitute ½ ricotta)
1 lb. ground beef
½ c. chopped onion
garlic salt
small jar of spaghetti sauce
Brown ground beef and onions in skillet. Drain well. Add spaghetti sauce to skillet and warm through. Meanwhile, cook spaghetti according to package directions and drain off water. While still hot, stir in butter and toss well. Add beaten eggs, parmesan cheese and garlic salt (if desired) and toss well again. Pour noodles into pie plate and push up along sides to form a “crust”. Add cottage cheese and spread evenly. Sprinkle half of the mozzarella cheese on top. Cover with spaghetti sauce/meat mixture. Sprinkle remainder of cheese on top during last 5 minutes of baking time. Bake at 350 for 30 minutes or until heated through.
2 T. butter
2 eggs, beaten
1/3 c. grated parmesan cheese
1 c. grated mozzarella cheese
1 c. cottage cheese (can substitute ½ ricotta)
1 lb. ground beef
½ c. chopped onion
garlic salt
small jar of spaghetti sauce
Brown ground beef and onions in skillet. Drain well. Add spaghetti sauce to skillet and warm through. Meanwhile, cook spaghetti according to package directions and drain off water. While still hot, stir in butter and toss well. Add beaten eggs, parmesan cheese and garlic salt (if desired) and toss well again. Pour noodles into pie plate and push up along sides to form a “crust”. Add cottage cheese and spread evenly. Sprinkle half of the mozzarella cheese on top. Cover with spaghetti sauce/meat mixture. Sprinkle remainder of cheese on top during last 5 minutes of baking time. Bake at 350 for 30 minutes or until heated through.
Thursday, January 10, 2008
Mellow Jello
1 lg. box orange Jello
1 lg. box Cook n’ Serve lemon pudding
Follow instructions on both boxes and while still hot, mix together. Pour into a 9x13 pan and chill for at least 4 hours or overnight.
1 small box of lemon instant pudding
1 cup milk
¼ cup powdered sugar
8 oz. cool whip
Mix all ingredients together until smooth and spread over set Jello. Top with mandarin oranges.
(I’ve also tried this recipe with raspberry Jello and lemon pudding and it turned out great.
Top with fresh or frozen raspberries instead. Very good! Or try strawberry / banana -
may substitute any flavor of Jello and pudding.)
My sister in-law Allie gave me this recipe and it’s a LeBaron family favorite!
1 lg. box Cook n’ Serve lemon pudding
Follow instructions on both boxes and while still hot, mix together. Pour into a 9x13 pan and chill for at least 4 hours or overnight.
1 small box of lemon instant pudding
1 cup milk
¼ cup powdered sugar
8 oz. cool whip
Mix all ingredients together until smooth and spread over set Jello. Top with mandarin oranges.
(I’ve also tried this recipe with raspberry Jello and lemon pudding and it turned out great.
Top with fresh or frozen raspberries instead. Very good! Or try strawberry / banana -
may substitute any flavor of Jello and pudding.)
My sister in-law Allie gave me this recipe and it’s a LeBaron family favorite!
Quiche
1 pie crust
½ c. shredded swiss cheese
½ c. shredded cheddar cheese
1/3 c. green onions
¾ c. chopped broccoli
½ c. crumbled, cooked bacon
1 T. flour
4 eggs, beaten
1 ½ c. half and half cream or milk
½ tsp. salt
¼ tsp. garlic powder
Form pie crust into pie plate. Combine all ingredients and pour into pie shell. Bake at 325 for 40-50 min. or until center is set. Cut into wedges and serve with muffins and fresh fruit.
½ c. shredded swiss cheese
½ c. shredded cheddar cheese
1/3 c. green onions
¾ c. chopped broccoli
½ c. crumbled, cooked bacon
1 T. flour
4 eggs, beaten
1 ½ c. half and half cream or milk
½ tsp. salt
¼ tsp. garlic powder
Form pie crust into pie plate. Combine all ingredients and pour into pie shell. Bake at 325 for 40-50 min. or until center is set. Cut into wedges and serve with muffins and fresh fruit.
Walking Taco Soup
1 lb. low fat ground beef
1 packet of taco seasoning
1½ cups water
2 cans stewed tomatoes (cut smaller with scissors)
3 (8oz.) cans tomato sauce
I can corn (I prefer frozen)
1 can kidney beans
1 can black beans
salt and pepper to taste
Cook the ground beef and drain off any excess oil. Season with salt and pepper. Combine in stock pot with rest of ingredients. Mix well and let simmer for an hour or so until heated through and flavors meld. Serve with a dollop of sour cream, corn chips, and a sprinkle of cheddar cheese.
1 packet of taco seasoning
1½ cups water
2 cans stewed tomatoes (cut smaller with scissors)
3 (8oz.) cans tomato sauce
I can corn (I prefer frozen)
1 can kidney beans
1 can black beans
salt and pepper to taste
Cook the ground beef and drain off any excess oil. Season with salt and pepper. Combine in stock pot with rest of ingredients. Mix well and let simmer for an hour or so until heated through and flavors meld. Serve with a dollop of sour cream, corn chips, and a sprinkle of cheddar cheese.
Golden Mushroom Beef Stroganoff
1 lb. cubed beef stew meat
2 (10.75 oz.) cans of Golden mushroom soup
½ c. chopped onion
½ packet Lipton Onion Soup Mix
½ c. water with 1 beef bullion cube, dissolved
1 T. Worcestershire sauce
4 oz. cream cheese
dollop sour cream
4 - 6 oz. fresh, sliced mushrooms
Mix first six ingredients together and pour into slow cooker. Salt and pepper to taste. Cook on LOW for 5-6 hours. (May want to start on HIGH for the first hour and then turn to LOW.) Sautee mushrooms in a pat of butter, garlic salt and pepper and add to slow cooker for last 30 min. of cook time. Just before serving, add cream cheese and a dollop of sour cream. Mix well. Serve over hot egg noodles.
2 (10.75 oz.) cans of Golden mushroom soup
½ c. chopped onion
½ packet Lipton Onion Soup Mix
½ c. water with 1 beef bullion cube, dissolved
1 T. Worcestershire sauce
4 oz. cream cheese
dollop sour cream
4 - 6 oz. fresh, sliced mushrooms
Mix first six ingredients together and pour into slow cooker. Salt and pepper to taste. Cook on LOW for 5-6 hours. (May want to start on HIGH for the first hour and then turn to LOW.) Sautee mushrooms in a pat of butter, garlic salt and pepper and add to slow cooker for last 30 min. of cook time. Just before serving, add cream cheese and a dollop of sour cream. Mix well. Serve over hot egg noodles.
Vegetarian Fettuccini
1 lb. Fettuccini Pasta
4 Tbsp. Butter and Olive Oil Combination
2-3 cloves garlic, minced
1-1/2 lbs. small zucchini, cut julienne
1 Medium Yellow Squash, sliced julienne
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter , cut into small pieces
1 cup heavy cream (I substitute 1/2 & 1/2)
3/4 cup fresh Parmesan Cheese, grated
1/4 cup Parsley, chopped (or to taste)
2 tsp. Schilling Salad Supreme
Nutmeg, to taste (optional)
Salt & Pepper, to taste
Prepare the pasta following the package directions, then drain well and keep warm. Prepare the rest while the pasta is cooking. In a large skillet or fry pan, heat the butter/oil combination over a medium-high heat, then add the garlic and other veggies. Let this mixture saute about 4 minutes, then add the butter pieces and cream. Bring to a simmer and let cook aobut 3 minutes, then add the drained fettuccini, Parmesan, parsley and seasonings. Toss well to blend all. Pour entire mixture into a large heated pasta bowl and garnish with more parmesan and parsley, if desired. Serves 6 with ease.
*This recipe goes great with Grilled Basil Marinated Chicken (also posted to this blog). Prepare 2-3 chicken breasts, grill or saute, slice thin and place on top of the pasta.
4 Tbsp. Butter and Olive Oil Combination
2-3 cloves garlic, minced
1-1/2 lbs. small zucchini, cut julienne
1 Medium Yellow Squash, sliced julienne
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter , cut into small pieces
1 cup heavy cream (I substitute 1/2 & 1/2)
3/4 cup fresh Parmesan Cheese, grated
1/4 cup Parsley, chopped (or to taste)
2 tsp. Schilling Salad Supreme
Nutmeg, to taste (optional)
Salt & Pepper, to taste
Prepare the pasta following the package directions, then drain well and keep warm. Prepare the rest while the pasta is cooking. In a large skillet or fry pan, heat the butter/oil combination over a medium-high heat, then add the garlic and other veggies. Let this mixture saute about 4 minutes, then add the butter pieces and cream. Bring to a simmer and let cook aobut 3 minutes, then add the drained fettuccini, Parmesan, parsley and seasonings. Toss well to blend all. Pour entire mixture into a large heated pasta bowl and garnish with more parmesan and parsley, if desired. Serves 6 with ease.
*This recipe goes great with Grilled Basil Marinated Chicken (also posted to this blog). Prepare 2-3 chicken breasts, grill or saute, slice thin and place on top of the pasta.
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