I found your blog while doing a search for a recipe for Lehi Roller Mills pecan pie bars. I thought I would respond to your request for a peanut butter bar. I don't know if this is comparable to the Lehi Roller Mills mix, but here is a recipe for peanut butter bars that my family enjoys.
PEANUT BUTTER FINGERS
3/4 C margarine
3/4 C brown sugar
3/4 C granulated sugar
3/4 C peanut butter
2 eggs
1/2 t salt
3/4 t baking soda
1/2 t vanilla
1 1/2 C flour
1 1/2 C oatmeal
Cream margarine, sugars, peanut butter, and vanilla . Add eggs and mix well. Add all dry ingredients except oatmeal. Mix well. Mix in oatmeal.
Spread in a 10x15 pan and bake at 350 degrees for 10-15 minutes until browned. Cool and frost. Cut into "fingers."
I frost it with a frosting made with margarine, cocoa, vanilla, powdered sugar, and milk. Sorry I don't have measurements...I just dump and mix.
Monday, December 1, 2008
Monday, October 13, 2008
Lehi Roller Mills Chocolate Peanut Butter Bars
Does anyone have this recipe? Someone gave me a bag with the mix in it as a gift, and it was WONDERFUL! If anyone has this recipe, please post! Thanks a bunch.
Monday, September 29, 2008
Creamy Tomatillo Dressing
Ingredients:
Place the following in a blender:
3 tomatillos, peeled and cut in 1/4’s
Juice of 1/2 lime
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing
1 c fresh chopped cilantro
6 green onions, with ends
2 cloves crushed garlic
3 t sugar
1 jalapeno, sliced thin, and added to taste
Directions:
Mix well, refrigerate 1 hour.
Note: I didn’t add jalapeno or tomatillos, and it tasted great.
Place the following in a blender:
3 tomatillos, peeled and cut in 1/4’s
Juice of 1/2 lime
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing
1 c fresh chopped cilantro
6 green onions, with ends
2 cloves crushed garlic
3 t sugar
1 jalapeno, sliced thin, and added to taste
Directions:
Mix well, refrigerate 1 hour.
Note: I didn’t add jalapeno or tomatillos, and it tasted great.
Cafe Rio black beans
Description:
You might want to double this if your family loves black beans.
Ingredients:
1 can black beans
1/3 cup tomato juice
2 cloves garlic, minced
1 tsp. cumin
2 tbsp. oil
1/2 tsp salt
2 tbsp. chopped cilantro
Directions:
Heat oil, cumin, and garlic. Throw in the rest until warm.
You might want to double this if your family loves black beans.
Ingredients:
1 can black beans
1/3 cup tomato juice
2 cloves garlic, minced
1 tsp. cumin
2 tbsp. oil
1/2 tsp salt
2 tbsp. chopped cilantro
Directions:
Heat oil, cumin, and garlic. Throw in the rest until warm.
Café Rio Lime Rice
This is SOOO good!
Ingredients:
1 c white rice
2 T chicken broth, + broth to cook rice in
1 T fresh lime juice
1 T garlic powder
1 T dried minced onion
Pinch of salt
Directions:
Cook all ingredients for rice directions, substituting chicken broth for water. When rice is done, add…
1/2-1 c chopped cilantro
1 T fresh lime juice
1 c green enchilada sauce
Ingredients:
1 c white rice
2 T chicken broth, + broth to cook rice in
1 T fresh lime juice
1 T garlic powder
1 T dried minced onion
Pinch of salt
Directions:
Cook all ingredients for rice directions, substituting chicken broth for water. When rice is done, add…
1/2-1 c chopped cilantro
1 T fresh lime juice
1 c green enchilada sauce
Café Rio Pork
Ingredients:
3 lb. Pork roast (butt or shoulder)
1 c Worcestershire sauce
1 t dried oregano
1 t powdered ginger
1 t salt
1 t chili powder
1 t garlic powder
2 T dried minced onions
Directions:
Cook all ingredients in a crock pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock pot and add…
1 c dark brown sugar
1 c red enchilada sauce
(Note: I didn’t add any brown sugar—it was sweet enough already)
Friday, September 26, 2008
Best ever banana muffins
3 large bananas, mashed
3/4 cup white sugar
1 egg
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 1/2 cups flour
1/3 cup melted margarine
Mash bananas; add sugar and slightly beaten egg. Add melted margarine. Add dry ingredients and mix thoroughly. Put in muffin tins and bake at 375 F for 20 minutes.
(this is just a tip, which I am sure you know, but when my bananas are starting to go too brown and no one will eat them. I throw them in the freezer, then when I make these muffins, or anything calling for bananas, I just defrost those...)
-Vinnie
3/4 cup white sugar
1 egg
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 1/2 cups flour
1/3 cup melted margarine
Mash bananas; add sugar and slightly beaten egg. Add melted margarine. Add dry ingredients and mix thoroughly. Put in muffin tins and bake at 375 F for 20 minutes.
(this is just a tip, which I am sure you know, but when my bananas are starting to go too brown and no one will eat them. I throw them in the freezer, then when I make these muffins, or anything calling for bananas, I just defrost those...)
-Vinnie
Turkey Divan
We love to make this after Thanksgiving with the leftover turkey.
2 bunches of broccoli
2 cups diced chicken or turkey
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup shredded cheese
1/2 cup soft bread crumbs, buttered
1/2 tsp curry powder
1 tsp lemon juice
Cook and drain broccoli. Arrange in casserole dish by stalk and head, alternating. Put turkey over top. Mix remaining ingredients and pour over. Sprinkle with bread crumbs and bake at 350 F for 30 minutes....
-Vinnie
2 bunches of broccoli
2 cups diced chicken or turkey
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup shredded cheese
1/2 cup soft bread crumbs, buttered
1/2 tsp curry powder
1 tsp lemon juice
Cook and drain broccoli. Arrange in casserole dish by stalk and head, alternating. Put turkey over top. Mix remaining ingredients and pour over. Sprinkle with bread crumbs and bake at 350 F for 30 minutes....
-Vinnie
Orange Dump Salad
(I know the name sounds gross, but I really like it as a side, and kids LOVE it!)
3 cups cottage cheese
1 large tub of Cool Whip
2 cans mandarine oranges (small cans)
1 large can pineapple chunks, drained
6 oz orange jello mix
Mix first 4 ingredients together well, then sprinkle dry jello over; stir and let set in refrigerator until it thickens.
(the recipe actually calls for a 3oz pkg of orange jello and a 3 oz pkg of pineapple jello, but I can never find the pineapple jello...so I always just do two orange jellos...but it is good with the pineapple if you can find it!)
-Vinnie
3 cups cottage cheese
1 large tub of Cool Whip
2 cans mandarine oranges (small cans)
1 large can pineapple chunks, drained
6 oz orange jello mix
Mix first 4 ingredients together well, then sprinkle dry jello over; stir and let set in refrigerator until it thickens.
(the recipe actually calls for a 3oz pkg of orange jello and a 3 oz pkg of pineapple jello, but I can never find the pineapple jello...so I always just do two orange jellos...but it is good with the pineapple if you can find it!)
-Vinnie
Marshmallow chocolate squares
These are my new favorite treat...I promise I am addicted...
3/4 cup margarine
1 1/2 cups brown sugar
3 Tbsp cocoa
3 well beaten eggs
1 1/2 cups flour
1 tsp vanilla
Chocolate Icing
1/4 cup butter or margarine
1/2 tsp salt
2 tsp vanilla
about 2 cups icing sugar
1/4 cup milk
about 1/4 cup cocoa
Mix margarine, brown sugar and cocoa well and then add eggs, flour and vanilla. Bake at 350 F for 10-15 minutes in a 9X13 inch pan; take out and cover with marshmallows (I used about half a bag of small marshmallows). Put back in the oven until marshmallows are soft (about 7-10 minutes, depending on the oven, you dont want them brown...but just REALLY puffy). Remove from oven and cool. Then ice with chocolate icing and put crushed nuts on top (I never do the nuts).
Icing:
Combine butter, salt, vanilla and 1 cup icing sugar. Add remaining icing sugar with milk alternately...keep adding icing sugar until it is fairly stiff. Add cocoa...I add about 1/4 and then taste it, if it needs more chocolate, then I add more...Mix until smooth and creamy.
-Vinnie
3/4 cup margarine
1 1/2 cups brown sugar
3 Tbsp cocoa
3 well beaten eggs
1 1/2 cups flour
1 tsp vanilla
Chocolate Icing
1/4 cup butter or margarine
1/2 tsp salt
2 tsp vanilla
about 2 cups icing sugar
1/4 cup milk
about 1/4 cup cocoa
Mix margarine, brown sugar and cocoa well and then add eggs, flour and vanilla. Bake at 350 F for 10-15 minutes in a 9X13 inch pan; take out and cover with marshmallows (I used about half a bag of small marshmallows). Put back in the oven until marshmallows are soft (about 7-10 minutes, depending on the oven, you dont want them brown...but just REALLY puffy). Remove from oven and cool. Then ice with chocolate icing and put crushed nuts on top (I never do the nuts).
Icing:
Combine butter, salt, vanilla and 1 cup icing sugar. Add remaining icing sugar with milk alternately...keep adding icing sugar until it is fairly stiff. Add cocoa...I add about 1/4 and then taste it, if it needs more chocolate, then I add more...Mix until smooth and creamy.
-Vinnie
Lemon Squares...
These are oh so good!
4 eggs
2 cups white sugar
1 tsp baking powder
7 Tbsp lemon juice
1/4 cup flour
Crust:
1 cup margarine
2 cups flour
1/2 cup icing sugar
Glaze:
2 cups icing sugar
1 Tbsp margarine
Crust: Mix ingredients together until cornmeal consistency. Pat into a 9X13 inch pan and bake for 20 minutes at 350 F.
In blender, blend together eggs, sugar, baking powder, lemon juice and flour. Pour over warm crust and bake for 25 minutes at 350 F. Glaze with lemon glaze or just dust with icing sugar. (I like to just dust it with the icing sugar...but that is personal preference). This is really rich.
-Vinnie
4 eggs
2 cups white sugar
1 tsp baking powder
7 Tbsp lemon juice
1/4 cup flour
Crust:
1 cup margarine
2 cups flour
1/2 cup icing sugar
Glaze:
2 cups icing sugar
1 Tbsp margarine
Crust: Mix ingredients together until cornmeal consistency. Pat into a 9X13 inch pan and bake for 20 minutes at 350 F.
In blender, blend together eggs, sugar, baking powder, lemon juice and flour. Pour over warm crust and bake for 25 minutes at 350 F. Glaze with lemon glaze or just dust with icing sugar. (I like to just dust it with the icing sugar...but that is personal preference). This is really rich.
-Vinnie
Thursday, August 28, 2008
Zucchini Soup
1 T. olive oil
steak, sliced into small, thin pieces
4-5 cloves garlic, minced
8 oz. mushrooms, sliced
2 1/2 lb. Red, New, or Yukon Gold potatoes, cut into cubes
3 c. water
2 c. vegetable or chicken broth
1/2 t. pepper
1 c. warm water
4-6 sun-dried tomatoes, not oil packed
3 zucchini, grated
2-3 green onions, sliced
1 (5oz) can evaporated skim milk
1 t. basil
In large saucepan, over high heat, bring the potatoes, water, broth, and pepper to a boil. Recude heat to slow, cover and simmer, stirring occationally, until potatoes are tender, about 15-20 minutes.
In the meantime, saute steak in olive oil until it begins to turn brown. Add garlic and mushrooms. Continue cooking until meat is browned and veggies are soft.
Pour the warm water into a small bowl. Add tomatoes. Let stand until tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.
Remove potatoes from heat. Using a slotted spoon, transfer about half of the potatoes to another bowl. Mash until almost smooth. Return to saucepan. Add zucchini, green onions, and mushroom mixture and stir to blend.
Return saucepan to medium heat, cover and simmer, stirring once or twice, until zucchini is tender and wilted, about 5-7 minutes. Stir in evaporated milk, basil & chopped tomatoes. Serve. --Keri
steak, sliced into small, thin pieces
4-5 cloves garlic, minced
8 oz. mushrooms, sliced
2 1/2 lb. Red, New, or Yukon Gold potatoes, cut into cubes
3 c. water
2 c. vegetable or chicken broth
1/2 t. pepper
1 c. warm water
4-6 sun-dried tomatoes, not oil packed
3 zucchini, grated
2-3 green onions, sliced
1 (5oz) can evaporated skim milk
1 t. basil
In large saucepan, over high heat, bring the potatoes, water, broth, and pepper to a boil. Recude heat to slow, cover and simmer, stirring occationally, until potatoes are tender, about 15-20 minutes.
In the meantime, saute steak in olive oil until it begins to turn brown. Add garlic and mushrooms. Continue cooking until meat is browned and veggies are soft.
Pour the warm water into a small bowl. Add tomatoes. Let stand until tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.
Remove potatoes from heat. Using a slotted spoon, transfer about half of the potatoes to another bowl. Mash until almost smooth. Return to saucepan. Add zucchini, green onions, and mushroom mixture and stir to blend.
Return saucepan to medium heat, cover and simmer, stirring once or twice, until zucchini is tender and wilted, about 5-7 minutes. Stir in evaporated milk, basil & chopped tomatoes. Serve. --Keri
A to Z Vegetable Soup
(Serves 4)
1 t. canola or olive oil
2 c. mixed cut-up veggies, such as zucchini, carrots, peas, and onions
2 (14 oz each) cans low-sodium chicken broth
2 cloves garlic, minced
1 (15 oz) can cannellini (white kidney) or Great Northern beans, rinsed and drained
½ c. dried alphabet-shaped pasta
2 T. fresh small oregano leaves
1 oz. Parmesan cheese, thinly sliced
In a large saucepan, heat oil on medium-high heat. Add vegetables. Cook , uncovered, 10 minutes or until veggies are crisp-tender, stirring occasionally. Stir chicken broth and garlic into vegetables in saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves. To serve, ladle soup into bowls and sprinkle with Parmesan cheese slices. --Keri
1 t. canola or olive oil
2 c. mixed cut-up veggies, such as zucchini, carrots, peas, and onions
2 (14 oz each) cans low-sodium chicken broth
2 cloves garlic, minced
1 (15 oz) can cannellini (white kidney) or Great Northern beans, rinsed and drained
½ c. dried alphabet-shaped pasta
2 T. fresh small oregano leaves
1 oz. Parmesan cheese, thinly sliced
In a large saucepan, heat oil on medium-high heat. Add vegetables. Cook , uncovered, 10 minutes or until veggies are crisp-tender, stirring occasionally. Stir chicken broth and garlic into vegetables in saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves. To serve, ladle soup into bowls and sprinkle with Parmesan cheese slices. --Keri
Pizzucchini with Redskins
From Zonya's "Lickety-Split Meals"
3 small zucchini
1 medium onion
4 medium tomatoes
6 T. grated Parmesan cheese
1 c. reduced-fat shredded mozzarella cheese
2 t. dried oregano
1 t. garlic powder
6 small (4 oz each) red skin potatoes, cut in 1/2
Preheat oven to 375. Coat a 9x13 pan with cooking spray. Slice veggies 1/8 inch thick. Separate onion slices into rings. Mix cheeses, oregano, and garlic powder in a medium bowl. Make the 2 layers in the baking dish, using half the ingredients each time in the order listed: zucchini, onion, tomatoes, cheese mixture (repeat). Scrub the potatoes and slip in around edges of the casserole. Cover and bake 1 hour. After 1 hour, remove cover and bake 15 minutes more.
I must say, you'll need to love zucchini, tomatoes, and onions to enjoy this dish. How much healthier can you get?! --Keri
3 small zucchini
1 medium onion
4 medium tomatoes
6 T. grated Parmesan cheese
1 c. reduced-fat shredded mozzarella cheese
2 t. dried oregano
1 t. garlic powder
6 small (4 oz each) red skin potatoes, cut in 1/2
Preheat oven to 375. Coat a 9x13 pan with cooking spray. Slice veggies 1/8 inch thick. Separate onion slices into rings. Mix cheeses, oregano, and garlic powder in a medium bowl. Make the 2 layers in the baking dish, using half the ingredients each time in the order listed: zucchini, onion, tomatoes, cheese mixture (repeat). Scrub the potatoes and slip in around edges of the casserole. Cover and bake 1 hour. After 1 hour, remove cover and bake 15 minutes more.
I must say, you'll need to love zucchini, tomatoes, and onions to enjoy this dish. How much healthier can you get?! --Keri
Squash Casserole
From my "Lancaster County Amish Cookbook"
2 lbs. zucchini or yellow squash (I think I cut up 4)
1/4 c. chopped onion
1 can reduced-fat cream of chicken soup
1 c. fat-free sour cream
1 c. shredded carrots
2-6oz pkgs. stuffing mix
1/2 c. melted butter
(You could easily add browned or cooked chicken if you wanted some meat.)
In a saucepan, add a bit of water and cook squash and onion for 5 minutes. (My saucepan was very full.) Drain. In a large bowl, mix soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. (It will be pretty dry.) Put layer of stuffing mix in large casserole dish or 9x13 pan. Add squash mixture and put the rest of the stuffing mix on top. Bake at 350 for 25-30 minutes.
I made this a few night ago. It didn't look great coming out of the oven, but it tasted wonderful. Leftovers have been good, too. --Keri
2 lbs. zucchini or yellow squash (I think I cut up 4)
1/4 c. chopped onion
1 can reduced-fat cream of chicken soup
1 c. fat-free sour cream
1 c. shredded carrots
2-6oz pkgs. stuffing mix
1/2 c. melted butter
(You could easily add browned or cooked chicken if you wanted some meat.)
In a saucepan, add a bit of water and cook squash and onion for 5 minutes. (My saucepan was very full.) Drain. In a large bowl, mix soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. (It will be pretty dry.) Put layer of stuffing mix in large casserole dish or 9x13 pan. Add squash mixture and put the rest of the stuffing mix on top. Bake at 350 for 25-30 minutes.
I made this a few night ago. It didn't look great coming out of the oven, but it tasted wonderful. Leftovers have been good, too. --Keri
Virginia's Zucchini Chocolate Cake
1/2 c. margarine
1 3/4 c. sugar
1 t. vanilla
1/2 t. baking powder
1/2 t. cinnamon
2 c. peeled & grated zucchini (I didn't grate mine & it turned out fine.)
2 1/2 c. flour
1/2 c. vegetable oil (or applesauce to cut the fat)
2 eggs
4 T. cocoa
1 t. baking soda
1 t. salt
1 c. semi-sweet chocolate chips
1/2 c. buttermilk (can make this by adding 2 T. of vinegar to regular milk)
Chopped walnuts (optional)
Preheat oven to 325. Mix all ingredients and bake in a 9x13 pan or cookie sheet for bar cookies. Bake for 40-45 minutes. --Keri
1 3/4 c. sugar
1 t. vanilla
1/2 t. baking powder
1/2 t. cinnamon
2 c. peeled & grated zucchini (I didn't grate mine & it turned out fine.)
2 1/2 c. flour
1/2 c. vegetable oil (or applesauce to cut the fat)
2 eggs
4 T. cocoa
1 t. baking soda
1 t. salt
1 c. semi-sweet chocolate chips
1/2 c. buttermilk (can make this by adding 2 T. of vinegar to regular milk)
Chopped walnuts (optional)
Preheat oven to 325. Mix all ingredients and bake in a 9x13 pan or cookie sheet for bar cookies. Bake for 40-45 minutes. --Keri
Tuesday, April 22, 2008
Ultimate Chocolate Chip Cookies
This a slightly modified version of the recipe found on Crisco's Butter Flavored Shortening.
Makes 3 dozen cookies
¾ c. Butter Flavor Crisco Shortening
1 ¼ c. firmly packed light brown sugar (works w/ dark brown sugar, too)
2 T. milk
1 T. vanilla
1 egg
2 c. flour (I like to do 1 c. white flour & 1 c. wheat flour)
1 t. salt
¾ t. baking soda
1 ½ - 2 c. milk chocolate chips (I always do part chocolate chips & part peanut butter chips…Yummy!)
Heat oven to 375°. Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop using cookie scoop 3 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.
These cookies are really good. My siblings and their spouses request them & they are one of my downfalls.--Keri
Makes 3 dozen cookies
¾ c. Butter Flavor Crisco Shortening
1 ¼ c. firmly packed light brown sugar (works w/ dark brown sugar, too)
2 T. milk
1 T. vanilla
1 egg
2 c. flour (I like to do 1 c. white flour & 1 c. wheat flour)
1 t. salt
¾ t. baking soda
1 ½ - 2 c. milk chocolate chips (I always do part chocolate chips & part peanut butter chips…Yummy!)
Heat oven to 375°. Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop using cookie scoop 3 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.
These cookies are really good. My siblings and their spouses request them & they are one of my downfalls.--Keri
Wednesday, April 9, 2008
Easy Chicken & Broccoli Alfredo
I havent tried this one yet, but it is on my menu for this month...also from kraftcanada.com
Ingredients:
300g (1/3 of a 900 g pkg) fettuccine or spaghetti, uncooked.
2 cups fresh broccoli florets
1/2 cup italian dressing
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces.
1 2/3 cups milk
1/2 cup cream cheese spread
1/2 cup parmesan grated cheese
1/2 tsp. dried basil leaves
Directions:
1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. Meanwhile, head dressing in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese spread, parmesan cheese and basil. Bring to a boil, stirring constantly. Cook 1 to 2 minutes or until sauce is well blended and heated through.
3. Add chicken mixture to pasta mixturel mix lightly.
You can substitute frozen peas, chopped red peppers or any of your favorite vegetables for the broccoli.
-Vinnie
Ingredients:
300g (1/3 of a 900 g pkg) fettuccine or spaghetti, uncooked.
2 cups fresh broccoli florets
1/2 cup italian dressing
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces.
1 2/3 cups milk
1/2 cup cream cheese spread
1/2 cup parmesan grated cheese
1/2 tsp. dried basil leaves
Directions:
1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. Meanwhile, head dressing in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese spread, parmesan cheese and basil. Bring to a boil, stirring constantly. Cook 1 to 2 minutes or until sauce is well blended and heated through.
3. Add chicken mixture to pasta mixturel mix lightly.
You can substitute frozen peas, chopped red peppers or any of your favorite vegetables for the broccoli.
-Vinnie
Creamy Chicken Pasta Toss
Here are just a few of the recipes I have been using lately. This one I got from kraftcanada.com
Ingredients:
1 tsp oil
1 lb (500g) boneless skinless chicken thighs, cut into bit-size pieces (I used chicken breasts)
2 cups milk (it was a little dry, so I might try adding a little more milk....)
1/2 cup herb & garlic cream cheese spread
3 cups rotini or fusilli pasta (225 g.), uncooked
2 cups frozen mixed vegetables
1 cup shredded cheese
Directions:
1. Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
2. Add milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
3. Cook 10 minutes or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 minutes or until heated through. Sprinkle with cheese.
-Vinnie
Ingredients:
1 tsp oil
1 lb (500g) boneless skinless chicken thighs, cut into bit-size pieces (I used chicken breasts)
2 cups milk (it was a little dry, so I might try adding a little more milk....)
1/2 cup herb & garlic cream cheese spread
3 cups rotini or fusilli pasta (225 g.), uncooked
2 cups frozen mixed vegetables
1 cup shredded cheese
Directions:
1. Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
2. Add milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
3. Cook 10 minutes or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 minutes or until heated through. Sprinkle with cheese.
-Vinnie
Chicken Enchiladas
This is a recipe from my sister in law, and it is a huge hit at our house, my 18 month old even loves it!
Mix together:
2 cans cream of mushroom soup
1/2 can milk
1 can cream of chicken
1 8 oz. can of tomato sauce
1 pkg. enchilada sauce
Cut up 6 chicken breasts and cook completely (the recipe says to do it in the microwave, but I do it in a frying pan)
Add to mixture
Cut up 8-10 tortillas into strips. Line a 9X13 pan with half the tortillas (you can overlap). Pour half the sauce over top, and sprinkle with shredded cheese. Repeat once. Cook at 375 degrees F for 25 minutes or until cheese is completely melted. Let sit for about 5 minutes before serving. Serve with nacho chips crushed overtop.
-Vinnie
Mix together:
2 cans cream of mushroom soup
1/2 can milk
1 can cream of chicken
1 8 oz. can of tomato sauce
1 pkg. enchilada sauce
Cut up 6 chicken breasts and cook completely (the recipe says to do it in the microwave, but I do it in a frying pan)
Add to mixture
Cut up 8-10 tortillas into strips. Line a 9X13 pan with half the tortillas (you can overlap). Pour half the sauce over top, and sprinkle with shredded cheese. Repeat once. Cook at 375 degrees F for 25 minutes or until cheese is completely melted. Let sit for about 5 minutes before serving. Serve with nacho chips crushed overtop.
-Vinnie
Caramel Popcorn
This was so good, I love my caramel popcorn gooey, not dry, this was great!
1 cup Karo syrup
1 cube butter (1/2 cup)
2 1/4 cups brown sugar
Mix together in a pot and bring to a boil
add one can of sweetened condensed milk
Pour over popcorn.
*you can use desired amount of popcorn, depending on if you like it more gooey or dry.....so so good!
-Vinnie
1 cup Karo syrup
1 cube butter (1/2 cup)
2 1/4 cups brown sugar
Mix together in a pot and bring to a boil
add one can of sweetened condensed milk
Pour over popcorn.
*you can use desired amount of popcorn, depending on if you like it more gooey or dry.....so so good!
-Vinnie
Thursday, March 20, 2008
Mock Tacos
So simple!
2 cans of pork and beans
1 lb of ground beef
1 cup of you favorite salsa
tortilla chips
Brown your hamburger, salt and pepper to taste, add the two cans of pork and beans to that and the salsa. Heat on medium high until bubbly. Serve over tortilla chips with sour cream and more salsa and shredded cheese.
*I had this growing up as a child...just a poor mans meal, but delicious! -Vanessa
2 cans of pork and beans
1 lb of ground beef
1 cup of you favorite salsa
tortilla chips
Brown your hamburger, salt and pepper to taste, add the two cans of pork and beans to that and the salsa. Heat on medium high until bubbly. Serve over tortilla chips with sour cream and more salsa and shredded cheese.
*I had this growing up as a child...just a poor mans meal, but delicious! -Vanessa
Wednesday, March 12, 2008
Benito Bean Dip & 7-Layer Bean Dip
From Zonya's Lickety-Split Meals
Serves 42 (2 T. servings, if you're using it as a dip...it makes quite a bit)
1 green onions (opt)
1 jar (48 oz) pinto beans, rinsed and drained
1 c. salsa
1/2 t. Zippy Zonya Mexi Mix
1/4 c. fresh cilantro leaves (opt--Blech, I HATE cilantro!!)
1 lg. bag baked tortilla chips (Tostitos)
5 minutes before serving:
Chop onions in food processor. Add bans, salsa, Mexi mix, and cilantro to processor and blend until smooth. Serve at room temperature or slightly chilled.
7-Layer Bean Dip
Serves 32 as an appetizer or 4 as a meal
2 c. Benito Bean Dip
3 green onions, chopped (I didn't add these because I had already added green onions in the bean dip.)
2 c. shredded lettuce
1 green pepper, seeded and chopped
2 tomatoes, chopped
1/2 c. reduced-fat shredded cheddar cheese
15 slices black olives (opt)
1 lg. bag baked tortilla chips (Tostitos)
20 minutes before serving:
Spread bean mixture all across a large decorative serving platter. Laver veggies & cheese over the bean dip in the order listed. Open chips, it's party time! --Keri
Serves 42 (2 T. servings, if you're using it as a dip...it makes quite a bit)
1 green onions (opt)
1 jar (48 oz) pinto beans, rinsed and drained
1 c. salsa
1/2 t. Zippy Zonya Mexi Mix
1/4 c. fresh cilantro leaves (opt--Blech, I HATE cilantro!!)
1 lg. bag baked tortilla chips (Tostitos)
5 minutes before serving:
Chop onions in food processor. Add bans, salsa, Mexi mix, and cilantro to processor and blend until smooth. Serve at room temperature or slightly chilled.
7-Layer Bean Dip
Serves 32 as an appetizer or 4 as a meal
2 c. Benito Bean Dip
3 green onions, chopped (I didn't add these because I had already added green onions in the bean dip.)
2 c. shredded lettuce
1 green pepper, seeded and chopped
2 tomatoes, chopped
1/2 c. reduced-fat shredded cheddar cheese
15 slices black olives (opt)
1 lg. bag baked tortilla chips (Tostitos)
20 minutes before serving:
Spread bean mixture all across a large decorative serving platter. Laver veggies & cheese over the bean dip in the order listed. Open chips, it's party time! --Keri
Crock-Pot Fajitas & Zippy Zonya Mexi Mix
From Zonya's Lickety-Split Meals
Serves 12 (1/2 c. mixture per serving)
1 lb. beef top round steak OR boneless, skinless chicken breast OR pork tenderloin OR 24 oz. firm tofu
1 lg. onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
3/4 t. salt
12 jalapeno or hot pepper rings from a jar
1 can. (15 oz) pinto, kidney, or black beans, drained and rinsed
2 T. lime juice
4-5 T. Zippy Zonya Mexi Mix*
12 6" flour tortillas
3 ripe tomatoes, chopped
1 c. shredded lettuce
3/4 c. fat-free sour cream (1 T. per fajita)
cheese (I added this...what's a fajita without a little cheese?)
4 to 8 hours before serving:
Trim meat well of fat and cut into 6 portions. (Crumble or cube tofu.) Place in slow cooker. Cut veggies into strips and place in slow cooker.
Add salt through Mexi Mix to slow cooker and mix well. Cook on HIGH 4-5 hours or on LOW 7-8 hours. (Resist the urge to add water. I added a bit because I was worried it would burn & I had WAY too much liquid.) Just before serving, break meat into bite-sized chunks. (I shredded my chicken.)
Warm tortillas in microwave. Use tongs or a slotted spoon to remove contents from slow cooker. Assemble fajitas with toppings of your choice.
These fajitas are splendid!!
Zippy Zonya Mexi Mix
Instead of using prepared packets of taco or fajita mixes, simply use 3 T. of this mix to replace one packet of commercial mixes. It tastes great, and it replaces the high-sodium packets you get at the store. I've almost used up one full batch of this stuff! --Keri
5 T. ground cumin
1 T. cumin seeds (opt)
6 T. chili powder
1 t. garlic powder
1 t. onion flakes
1/4 t. black pepper
1/4 to 1/2 t. cayenne pepper (opt)
Serves 12 (1/2 c. mixture per serving)
1 lb. beef top round steak OR boneless, skinless chicken breast OR pork tenderloin OR 24 oz. firm tofu
1 lg. onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
3/4 t. salt
12 jalapeno or hot pepper rings from a jar
1 can. (15 oz) pinto, kidney, or black beans, drained and rinsed
2 T. lime juice
4-5 T. Zippy Zonya Mexi Mix*
12 6" flour tortillas
3 ripe tomatoes, chopped
1 c. shredded lettuce
3/4 c. fat-free sour cream (1 T. per fajita)
cheese (I added this...what's a fajita without a little cheese?)
4 to 8 hours before serving:
Trim meat well of fat and cut into 6 portions. (Crumble or cube tofu.) Place in slow cooker. Cut veggies into strips and place in slow cooker.
Add salt through Mexi Mix to slow cooker and mix well. Cook on HIGH 4-5 hours or on LOW 7-8 hours. (Resist the urge to add water. I added a bit because I was worried it would burn & I had WAY too much liquid.) Just before serving, break meat into bite-sized chunks. (I shredded my chicken.)
Warm tortillas in microwave. Use tongs or a slotted spoon to remove contents from slow cooker. Assemble fajitas with toppings of your choice.
These fajitas are splendid!!
Zippy Zonya Mexi Mix
Instead of using prepared packets of taco or fajita mixes, simply use 3 T. of this mix to replace one packet of commercial mixes. It tastes great, and it replaces the high-sodium packets you get at the store. I've almost used up one full batch of this stuff! --Keri
5 T. ground cumin
1 T. cumin seeds (opt)
6 T. chili powder
1 t. garlic powder
1 t. onion flakes
1/4 t. black pepper
1/4 to 1/2 t. cayenne pepper (opt)
Monday, March 10, 2008
Snowball Cookies
1 C. of Margarine
1/2 C. sugar
2 tsp. Vanilla
2 C. flour
1/2 tsp. salt
1 C. pecans chopped
Cream butter and sugar, add vanilla, salt and flour. Then add pecans, roll into balls, place on ungreased cookie sheet. Bake for 20 to 30 minutes at 325 degrees. At about 20 minutes I pick one up and check the bottom, if it is lite golden brown they are done. Roll in powdered sugar. I can pretty much fit this whole batch of dough on one sheet. Theses are so easy to make. Enjoy! -Vanessa
1/2 C. sugar
2 tsp. Vanilla
2 C. flour
1/2 tsp. salt
1 C. pecans chopped
Cream butter and sugar, add vanilla, salt and flour. Then add pecans, roll into balls, place on ungreased cookie sheet. Bake for 20 to 30 minutes at 325 degrees. At about 20 minutes I pick one up and check the bottom, if it is lite golden brown they are done. Roll in powdered sugar. I can pretty much fit this whole batch of dough on one sheet. Theses are so easy to make. Enjoy! -Vanessa
Jambalaya
*In a large stock pot boil 5 cups of water with 4 chicken bullion cubes and 4 chicken breast. Cook till chicken is done. Remove chicken and save the stock.
4 chicken breast
3 Cups diced onion
2 Cups of diced bell peppers
2 1/2 Cups of diced celery
1 16. oz package of Smoked sausage
*Cut up first 5 ingredients into bite site pieces. In large wok or frying pan stir fry ingredients in 2 tablespoons of olive oil. Salt and pepper to your liking. Don't cook all the way through. They will finish cooking in the pot.
*In your pot with the saved stock add 4 to 5 cups of minute rice. Along with 1 Tbs. of Cayenne pepper, 1 Tbs of garlic powder. Add the rest of ingredients at the top along with 1 cup of green onion, and 1 cup of parsley. The green onion and parsley are optional. Put the lid on your pot and cook on low to medium heat for 10 to 15 minute or until rice is lite and fluffy. This makes enough leftovers to last my family for 2 extra days after I have made it.
*I hope this makes sense. If you have any questions just leave a comment and I will try to answer it as best I can! Enjoy! -Vanessa
4 chicken breast
3 Cups diced onion
2 Cups of diced bell peppers
2 1/2 Cups of diced celery
1 16. oz package of Smoked sausage
*Cut up first 5 ingredients into bite site pieces. In large wok or frying pan stir fry ingredients in 2 tablespoons of olive oil. Salt and pepper to your liking. Don't cook all the way through. They will finish cooking in the pot.
*In your pot with the saved stock add 4 to 5 cups of minute rice. Along with 1 Tbs. of Cayenne pepper, 1 Tbs of garlic powder. Add the rest of ingredients at the top along with 1 cup of green onion, and 1 cup of parsley. The green onion and parsley are optional. Put the lid on your pot and cook on low to medium heat for 10 to 15 minute or until rice is lite and fluffy. This makes enough leftovers to last my family for 2 extra days after I have made it.
*I hope this makes sense. If you have any questions just leave a comment and I will try to answer it as best I can! Enjoy! -Vanessa
Monday, March 3, 2008
Saucy Almond Chicken Stir-Fry
From Zonya's Lickety-Split Meals
Serves 6
3/4 c. Uncle Ben's whole-grain instant brown rice, dry*
1 1/3 c. water
1 can (14 1/2 oz) chicken broth, 1/3 less sodium
1 T. sugar
2 T. apple cider vinegar
1/4 c. cornstarch
1/4 c. soy sauce, reduced sodium
1 T. sesame oil
2 cloves garlic, minced
1/2 c. slivered almonds
4 (4 oz each) skinless, boneless chicken breast, cut into 1/2" pieces
1 red bell pepper, cut into 3/4" pieces
2 boxes (10 oz each) frozen pea pods or whole green beans
1 can (8 oz) sliced water chestnuts, drained
Combine rice and water in a microwave-safe dish. Cover and cook on high 9-10 minutes or until tender.
Stir broth, sugar, vinegar, cornstarch & soy sauce together in a medium bowl. Set aside.
Heat oil and garlic in a LARGE nonstick skillet or wok over medium-high heat. Add chicken and almonds. Cook until chicken is cooked through adn almonds are golden brown, about 5 minutes.
Meanwhile, cut pepper into 3/4" pieces and open containers. Add to stir-fry when chicken is done. Cook 3 to 4 minutes. Stir the broth mixture and pour in. Cook and stir until thick and bubbly. Serve over rice with fruit on the side.
*The recipe allows for 1 c. stir-fry over 1/2 c. rice. I only got about 2 c. rice, not 3, so you may want to increase the rice you do a little bit. --Keri
Serves 6
3/4 c. Uncle Ben's whole-grain instant brown rice, dry*
1 1/3 c. water
1 can (14 1/2 oz) chicken broth, 1/3 less sodium
1 T. sugar
2 T. apple cider vinegar
1/4 c. cornstarch
1/4 c. soy sauce, reduced sodium
1 T. sesame oil
2 cloves garlic, minced
1/2 c. slivered almonds
4 (4 oz each) skinless, boneless chicken breast, cut into 1/2" pieces
1 red bell pepper, cut into 3/4" pieces
2 boxes (10 oz each) frozen pea pods or whole green beans
1 can (8 oz) sliced water chestnuts, drained
Combine rice and water in a microwave-safe dish. Cover and cook on high 9-10 minutes or until tender.
Stir broth, sugar, vinegar, cornstarch & soy sauce together in a medium bowl. Set aside.
Heat oil and garlic in a LARGE nonstick skillet or wok over medium-high heat. Add chicken and almonds. Cook until chicken is cooked through adn almonds are golden brown, about 5 minutes.
Meanwhile, cut pepper into 3/4" pieces and open containers. Add to stir-fry when chicken is done. Cook 3 to 4 minutes. Stir the broth mixture and pour in. Cook and stir until thick and bubbly. Serve over rice with fruit on the side.
*The recipe allows for 1 c. stir-fry over 1/2 c. rice. I only got about 2 c. rice, not 3, so you may want to increase the rice you do a little bit. --Keri
Split Pea Soup
From Zonya's Lickety-Split Meals
Serves 10
3 1/2 c. dried split peas
3 celery stalks
3 carrots
1 lg. onion
4 c. water
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 t. poultry seasoning
20 grinds fresh ground pepper
2 oz lean ham (opt)
8 to 11 hours before serving:
Rinse peas in a colander, pick over for stones and place in slow cooker. Chop veggies & place in slow cooker. Place remaining ingredients, except ham, in slow cooker and mix. Cook on HIGH 8-9 hours or on LOW 10-11 hours.
30 minutes before or just before serving:
Cut ham into small cubes. Add in the last 1/2 hour of cooking. Serve with crackers or cornbread, tossed salad, and low-fat frozen yogurt for dessert.
This was really good and so easy to throw together beforehand. My husband even loved it! --Keri
Serves 10
3 1/2 c. dried split peas
3 celery stalks
3 carrots
1 lg. onion
4 c. water
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 t. poultry seasoning
20 grinds fresh ground pepper
2 oz lean ham (opt)
8 to 11 hours before serving:
Rinse peas in a colander, pick over for stones and place in slow cooker. Chop veggies & place in slow cooker. Place remaining ingredients, except ham, in slow cooker and mix. Cook on HIGH 8-9 hours or on LOW 10-11 hours.
30 minutes before or just before serving:
Cut ham into small cubes. Add in the last 1/2 hour of cooking. Serve with crackers or cornbread, tossed salad, and low-fat frozen yogurt for dessert.
This was really good and so easy to throw together beforehand. My husband even loved it! --Keri
Tortilla Soup
I'm not sure really why this is called Tortilla Soup since there aren't tortilla's in it, but it is really yummy and super quick!
2 lbs cooked chicken
32-48 oz. chicken broth
4 family size cans chicken & rice condensed soup
2 to 3 cans Mexican Rotel
2 packs Lipton Rice pouches (chicken flavor)
1 cup chopped fresh cilantro
juice of one lime
1/2 tsp. cumin
Dump everything into a big pot and simmer until rice is tender. Add broth or water to adjust thickness to your liking. Add crushed tortilla chips, shredded cheese, tomatoes, avocado, and/or sour cream to garnish.
This makes a TON of soup. I usually 1/2 or 1/4 the recipe. It is super quick and easy for a quick meal when not in the mood to cook. Enjoy! -Amanda
2 lbs cooked chicken
32-48 oz. chicken broth
4 family size cans chicken & rice condensed soup
2 to 3 cans Mexican Rotel
2 packs Lipton Rice pouches (chicken flavor)
1 cup chopped fresh cilantro
juice of one lime
1/2 tsp. cumin
Dump everything into a big pot and simmer until rice is tender. Add broth or water to adjust thickness to your liking. Add crushed tortilla chips, shredded cheese, tomatoes, avocado, and/or sour cream to garnish.
This makes a TON of soup. I usually 1/2 or 1/4 the recipe. It is super quick and easy for a quick meal when not in the mood to cook. Enjoy! -Amanda
Saturday, March 1, 2008
Kickin' Chicken with Fries
From Zonya's Lickety-Split Meals
Serves 4
1 c. salsa or picante sauce
1 T. firmly packed brown sugar
1/2 T. Dijon mustard
1 (4 oz each) boneless, skinless chicken breast
1 bag (24 oz) Ore Ida potato wedges*
1 bag (16 oz) frozen green beans
2 T. water
Preheat oven to 450. Arrange oven racks to accomodate both a baking sheet and a 9x13 baking dish. Mix together salsa, brown sugar & mustard in a 2-cup measuring cup. Place chicken in a 9x13 baking dish. Pour sauce over chicken. Put in oven.
Spread out potato wedges on nonstick baking sheet. (I like to put it on a foil lined sheet for easy clean up.) Set timer for 25 minutes.
Place the green beans & water in a microwave-safe dish, cover and cook on high 12 minutes. (You will leave the veggies set in microwave 10 minutes longer.) At sound of timer, check chicken to see if it's done. Cook 5 more minutes if necessary. Enjoy!
*If you prefer, make the homemade version of Oven Fries, which is what I did. :)
Oven Fries
Serves 4
4 med. (6 oz each) baking potatoes (also try sweet potatoes, they're great!)
1 T. canola or olive oil
1/2 t. Mrs. Dash or Spike seasoning
salt, pepper, and ketchup
Preheat oven to 375 (or just follow the above recipe, like I did). Coat a nonstick baking sheet with cooking spray.
Thoroughly wash and scrub potatoes--peel if non-organic. Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss. Sprinkle seasoning over potatoes and toss. Spread seasoned potato wedges over baking sheet. Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish. Sprinkle lightly with salt and pepper to taste. Serve with ketchup. --Keri
Serves 4
1 c. salsa or picante sauce
1 T. firmly packed brown sugar
1/2 T. Dijon mustard
1 (4 oz each) boneless, skinless chicken breast
1 bag (24 oz) Ore Ida potato wedges*
1 bag (16 oz) frozen green beans
2 T. water
Preheat oven to 450. Arrange oven racks to accomodate both a baking sheet and a 9x13 baking dish. Mix together salsa, brown sugar & mustard in a 2-cup measuring cup. Place chicken in a 9x13 baking dish. Pour sauce over chicken. Put in oven.
Spread out potato wedges on nonstick baking sheet. (I like to put it on a foil lined sheet for easy clean up.) Set timer for 25 minutes.
Place the green beans & water in a microwave-safe dish, cover and cook on high 12 minutes. (You will leave the veggies set in microwave 10 minutes longer.) At sound of timer, check chicken to see if it's done. Cook 5 more minutes if necessary. Enjoy!
*If you prefer, make the homemade version of Oven Fries, which is what I did. :)
Oven Fries
Serves 4
4 med. (6 oz each) baking potatoes (also try sweet potatoes, they're great!)
1 T. canola or olive oil
1/2 t. Mrs. Dash or Spike seasoning
salt, pepper, and ketchup
Preheat oven to 375 (or just follow the above recipe, like I did). Coat a nonstick baking sheet with cooking spray.
Thoroughly wash and scrub potatoes--peel if non-organic. Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss. Sprinkle seasoning over potatoes and toss. Spread seasoned potato wedges over baking sheet. Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish. Sprinkle lightly with salt and pepper to taste. Serve with ketchup. --Keri
Friday, February 29, 2008
Broiled Orange Roughy
This recipe will be your entire dinner--main course & sides. It's tasty, too!
From Zonya's Lickety-Split Meals
Serves 4
2 (12 oz each) sweet potatoes or baking potatoes
1/2 head cauliflower
1/2 head broccoli
8 baby carrots
1 (4 oz each) fresh or frozen fish fillets (thin fillets of orange roughy)
1 lemon, quartered
dash paprika
dash dill weed or oregano
Scrub potatoes throughly and pierce each potato 3 or 4 times with a fork. Wrap in a damp paper towel. Microwave on high 8 minutes. Test doneness by piercing with a fork. Cook longer if necessary.
Clean and cut veggies into pieces or save time and use 4 cups of frozen. Place in a steamer on top of the stove to cook for 8 to 10 minutes.
Place fresh or frozen fillets on broiling pan. (No need to defrost.) Squeeze 1/4 of the lemon over each fillet.
Sprinkle as much paprika & dill as you wish over each fillet. Broil until cooked through, 8 to 12 minutes. Cut sweet potatoes in half. Place potatoes and vegetables on table and serve fish. --Keri
From Zonya's Lickety-Split Meals
Serves 4
2 (12 oz each) sweet potatoes or baking potatoes
1/2 head cauliflower
1/2 head broccoli
8 baby carrots
1 (4 oz each) fresh or frozen fish fillets (thin fillets of orange roughy)
1 lemon, quartered
dash paprika
dash dill weed or oregano
Scrub potatoes throughly and pierce each potato 3 or 4 times with a fork. Wrap in a damp paper towel. Microwave on high 8 minutes. Test doneness by piercing with a fork. Cook longer if necessary.
Clean and cut veggies into pieces or save time and use 4 cups of frozen. Place in a steamer on top of the stove to cook for 8 to 10 minutes.
Place fresh or frozen fillets on broiling pan. (No need to defrost.) Squeeze 1/4 of the lemon over each fillet.
Sprinkle as much paprika & dill as you wish over each fillet. Broil until cooked through, 8 to 12 minutes. Cut sweet potatoes in half. Place potatoes and vegetables on table and serve fish. --Keri
Thursday, February 28, 2008
Breakfast in a Cookie
"This is a brilliant way to get your bowl of oatmeal, milk, and fruit all in a convenient, not to mention delicious cookie! This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, desserts and snacks." Zonya, Lickety-Split Meals
Makes 60 cookies
1 c. oat bran (dry, uncooked)
3/4 c. orange juice
1 c. + 1 T. applesauce, unsweetened
2 T. canola oil
1 c. honey
1/3 c. firmly packed brown sugar
3 lg. eggs
1 1/2 T. vanilla
1 T. grated orange rind OR 2 t. orange extract
3 c. whole-wheat pastry flour OR 1 1/2 c. whole wheat flour & 1 1/2 c. while flour
1 T. baking powder
1 1/2 t. baking soda
1 c. nonfat dry milk
2 1/2 c. oats (quick cooking or old-fashioned)
1 c. nuts
1 c. raisins
1 c. ground flax seed (opt)
Position oven racks to accomodate 2 sheets at a time in the center of oven. Preheat oven to 375. Coat nonstick cookie sheets with cooking spray.
Mix together oat bran and orange juice in a small bowl and set aside to soak for 10 minutes. Meanwhile, combine applesauce, oil, honey, brown sugar, eggs, vanilla & orange rind in a large bowl, using electric mixer, until smooth. Measure flour, baking powder and baking soda into a sifter and sift over applesauce mixture.
Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer edge.) Bake until lightly browned or 12-14 minutes.
This recipe takes a little while to prepare, but it makes so many and it comes in extremely handy when you're short on time and need a nutritious breakfast on the run. It tastes great, too! Even my kids love them. --Keri
Makes 60 cookies
1 c. oat bran (dry, uncooked)
3/4 c. orange juice
1 c. + 1 T. applesauce, unsweetened
2 T. canola oil
1 c. honey
1/3 c. firmly packed brown sugar
3 lg. eggs
1 1/2 T. vanilla
1 T. grated orange rind OR 2 t. orange extract
3 c. whole-wheat pastry flour OR 1 1/2 c. whole wheat flour & 1 1/2 c. while flour
1 T. baking powder
1 1/2 t. baking soda
1 c. nonfat dry milk
2 1/2 c. oats (quick cooking or old-fashioned)
1 c. nuts
1 c. raisins
1 c. ground flax seed (opt)
Position oven racks to accomodate 2 sheets at a time in the center of oven. Preheat oven to 375. Coat nonstick cookie sheets with cooking spray.
Mix together oat bran and orange juice in a small bowl and set aside to soak for 10 minutes. Meanwhile, combine applesauce, oil, honey, brown sugar, eggs, vanilla & orange rind in a large bowl, using electric mixer, until smooth. Measure flour, baking powder and baking soda into a sifter and sift over applesauce mixture.
Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer edge.) Bake until lightly browned or 12-14 minutes.
This recipe takes a little while to prepare, but it makes so many and it comes in extremely handy when you're short on time and need a nutritious breakfast on the run. It tastes great, too! Even my kids love them. --Keri
Wednesday, February 27, 2008
Oven-Baked Lentils & Rice
2 small onions
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 3/4 c. water
1/2 c. white grape juice
1 1/2 c. dry lentils, rinsed and picked over for stones
1 c. dry brown rice (not quick-cooking)
1 small jar (2 oz) chopped pimentos
1 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1/4 t. garlic powder
15 grinds fresh ground pepper
1 1/2 c. reduced-fat shredded mozzarella or Swiss cheese
Preheat oven to 350. Chop onions. Mix all ingredients but the cheese together in a large baking dish. Set timer for 90 minutes and bake uncovereed. After 90 minutes of baking, sprinkle over top and bake 15 minutes longer to melt. This recipe serves 6, so the portions are quite large (1 1/4 c. serving).
This is a Zonya recipe. My husband didn't love it, but the girls and I thought it was good. It's one that freezes well, too. It was so easy to make & who doesn't need more lentils in their life?! Of course, lentils and rice don't make a super colorful dish, so be sure to serve this with some colorful veggies, salad & fruit. Try it & leave your feedback on here to let others know if you like it. --Keri
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 3/4 c. water
1/2 c. white grape juice
1 1/2 c. dry lentils, rinsed and picked over for stones
1 c. dry brown rice (not quick-cooking)
1 small jar (2 oz) chopped pimentos
1 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1/4 t. garlic powder
15 grinds fresh ground pepper
1 1/2 c. reduced-fat shredded mozzarella or Swiss cheese
Preheat oven to 350. Chop onions. Mix all ingredients but the cheese together in a large baking dish. Set timer for 90 minutes and bake uncovereed. After 90 minutes of baking, sprinkle over top and bake 15 minutes longer to melt. This recipe serves 6, so the portions are quite large (1 1/4 c. serving).
This is a Zonya recipe. My husband didn't love it, but the girls and I thought it was good. It's one that freezes well, too. It was so easy to make & who doesn't need more lentils in their life?! Of course, lentils and rice don't make a super colorful dish, so be sure to serve this with some colorful veggies, salad & fruit. Try it & leave your feedback on here to let others know if you like it. --Keri
Saturday, February 23, 2008
Chicken Noodle Soup
1 stewing chicken**
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups chopped carrots
2 Tbsp chicken soup mix (like chicken boulion...is that how you spell it??)
1 can cream of mushroom soup
1 cup frozen peas
Salt & Pepper,to taste
Homemade Noodles:
2 beaten eggs
Pinch of salt
1/3 to 1/2 cup water
1 to 2 cups flour (enough to make soft dough)
Flour your board well; roll out dough quite thin. Put a lot of flour on top of rolled out dough and then roll up like jelly roll. Cut really thin slices (I actually like thicker noodles) and toss in colander to remove excess flour. They will swell up as they cook.
Cut up stewing chicken (raw). Put cut up chicken, celery, carrots & onion in large pot. Cover with water & cook until meat is tender. Remove chicken and take meat off the bones. Put aside. Add soup mix, mushroom soup, peas and salt & pepper to broth. Boil.
Make Homemade Noodles and drop into boiling soup (you can use ramen noodles...but homemade is always best). Cook until noodles are tender. Add cooked meat after noodles are cooked (then the meat wont fall to pieces). Serve and enjoy!!
**you can use whatever chicken you like, but breasts wont work that well. My mom uses legs, but you can use a whole chicken or whatever. And do as much chicken as you would like, depends on how much you want in the soup**
I personally have never made this myself, but have had it a million times...it is actually on my menu for next week! I love this recipe from my Grandma, the noodles are my favorite part!
-Vinnie
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups chopped carrots
2 Tbsp chicken soup mix (like chicken boulion...is that how you spell it??)
1 can cream of mushroom soup
1 cup frozen peas
Salt & Pepper,to taste
Homemade Noodles:
2 beaten eggs
Pinch of salt
1/3 to 1/2 cup water
1 to 2 cups flour (enough to make soft dough)
Flour your board well; roll out dough quite thin. Put a lot of flour on top of rolled out dough and then roll up like jelly roll. Cut really thin slices (I actually like thicker noodles) and toss in colander to remove excess flour. They will swell up as they cook.
Cut up stewing chicken (raw). Put cut up chicken, celery, carrots & onion in large pot. Cover with water & cook until meat is tender. Remove chicken and take meat off the bones. Put aside. Add soup mix, mushroom soup, peas and salt & pepper to broth. Boil.
Make Homemade Noodles and drop into boiling soup (you can use ramen noodles...but homemade is always best). Cook until noodles are tender. Add cooked meat after noodles are cooked (then the meat wont fall to pieces). Serve and enjoy!!
**you can use whatever chicken you like, but breasts wont work that well. My mom uses legs, but you can use a whole chicken or whatever. And do as much chicken as you would like, depends on how much you want in the soup**
I personally have never made this myself, but have had it a million times...it is actually on my menu for next week! I love this recipe from my Grandma, the noodles are my favorite part!
-Vinnie
Hello Dolly Bars
I NEED to redeem myself here... I have been so busy and not contributing to this enough! I have to thank Keri, who has been so faithful at this, and I have used some of your recipes, and they were a hit, I have people asking me where I got that, and going here to get some of the recipes....please dont stop adding to this blog, I promise I will be better, in a couple of months I will have to take a break with the new babe, but I will do better! So, that being said, this is one of my fav. desserts!!!
Hello Dolly Bars
1/3 cup butter
1 1/2 cup graham cracker crumbs
1 pkg butterscotch chips
1 pkg chocolate chips
1 cup coconut
1/2 cup nuts (I never put these in)
1 can sweetened condensed milk (I call it eagle brand milk)
Melt butter and mix with graham cracker crumbs. Spread in the bottom of a 9x13 pan. Spread butterscotch chips, chocolate chips, coconut and nuts over top. Pour Eagle brand mild over top and bake 25 to 30 minutes at 350 degrees F.
This is so good, so not healthy, but so good!!!
-Vinnie
Hello Dolly Bars
1/3 cup butter
1 1/2 cup graham cracker crumbs
1 pkg butterscotch chips
1 pkg chocolate chips
1 cup coconut
1/2 cup nuts (I never put these in)
1 can sweetened condensed milk (I call it eagle brand milk)
Melt butter and mix with graham cracker crumbs. Spread in the bottom of a 9x13 pan. Spread butterscotch chips, chocolate chips, coconut and nuts over top. Pour Eagle brand mild over top and bake 25 to 30 minutes at 350 degrees F.
This is so good, so not healthy, but so good!!!
-Vinnie
Thursday, January 17, 2008
Lean Meatloaf
I know...meatloaf isn't everyone's favorite. This recipe takes a bit of work to prepare, but it really is tasty & good for you. Try it, you just might like it! And yes, it's another Dr. Phil recipe. --Keri
6 servings
1 lb. button mushrooms, brushed of dirt
3/4 lb. lean ground beef
1/2 lb. ground veal
1/2 c. old-fashioned rolled oats (not quick-cooking)
1 egg
2 T. minced dry onion
2 t. rubbed sage
2 t. dried thyme
1 t. salt
1/2 t. garlic powder
1/4 t. black pepper
1/4 t. cayenne pepper, optional
1 med. tomato, sliced paper thin
1. Preheat oven to 350.
2. Chop or use a food processor to make the mushrooms look like meal (fine or coarse is okay).
3. Scoop a handful of the ground mushrooms into some paper towels. Form a closed packet, then squeeze over the sink to remove all the excess moisture. Place the squeezed mushrooms in a large bowl and repeat with the reamining ground mushrooms, working in batches.
4. Making sure your hands are very clean, crumble the ground beef and ground veal into a bowl, stir well, and add the oats, egg, onion, sage, thyme, salt, garlic powder, black pepper, and cayenne pepper. Work the mixture through your fingers, squeezing gently until ingredients are well blended and of a uniform consistency.
5. Place the mixture into a bread pan & lay the tomatoe slices over the top, overlapping if necessary to form a line of slices along the length of the loaf.
6. Bake until well browned and firm, about 50 minutes; an instant-read meat thermometer inserted into the thickest part of the loaf should read 165. Let stand 5 minutes at room temperature before slicing and serving.
6 servings
1 lb. button mushrooms, brushed of dirt
3/4 lb. lean ground beef
1/2 lb. ground veal
1/2 c. old-fashioned rolled oats (not quick-cooking)
1 egg
2 T. minced dry onion
2 t. rubbed sage
2 t. dried thyme
1 t. salt
1/2 t. garlic powder
1/4 t. black pepper
1/4 t. cayenne pepper, optional
1 med. tomato, sliced paper thin
1. Preheat oven to 350.
2. Chop or use a food processor to make the mushrooms look like meal (fine or coarse is okay).
3. Scoop a handful of the ground mushrooms into some paper towels. Form a closed packet, then squeeze over the sink to remove all the excess moisture. Place the squeezed mushrooms in a large bowl and repeat with the reamining ground mushrooms, working in batches.
4. Making sure your hands are very clean, crumble the ground beef and ground veal into a bowl, stir well, and add the oats, egg, onion, sage, thyme, salt, garlic powder, black pepper, and cayenne pepper. Work the mixture through your fingers, squeezing gently until ingredients are well blended and of a uniform consistency.
5. Place the mixture into a bread pan & lay the tomatoe slices over the top, overlapping if necessary to form a line of slices along the length of the loaf.
6. Bake until well browned and firm, about 50 minutes; an instant-read meat thermometer inserted into the thickest part of the loaf should read 165. Let stand 5 minutes at room temperature before slicing and serving.
Wednesday, January 16, 2008
Spicy Sausage & Peppers Penne
Serves 6
8 oz uncooked whole-wheat penne pasta
1 lb. hot Italian turkey sausage (links or ground both work)
1 each: medium green, red, and yellow bell pepper, cut into 1/4-inch strips
1/2 c. coarsely chopped onion
2 garlic cloves, pressed
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 t. Italian seasoning
1/4 c. grated Parmesan cheese
1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, cook sausage in a skillet over medium-high heat until sausage is lightly browned and no longer pink. Remove sausages from skillet. Cut diagonally into 1-inch pieces and set aside.
3. In same skillet, cook bell peppers, onion, and garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce, and seasoning. Cook and stir 1-2 minutes or until heated through.
4. Place pasta in a large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
This another Pampered Chef recipe that is really good. Enjoy! --Keri
8 oz uncooked whole-wheat penne pasta
1 lb. hot Italian turkey sausage (links or ground both work)
1 each: medium green, red, and yellow bell pepper, cut into 1/4-inch strips
1/2 c. coarsely chopped onion
2 garlic cloves, pressed
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 t. Italian seasoning
1/4 c. grated Parmesan cheese
1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, cook sausage in a skillet over medium-high heat until sausage is lightly browned and no longer pink. Remove sausages from skillet. Cut diagonally into 1-inch pieces and set aside.
3. In same skillet, cook bell peppers, onion, and garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce, and seasoning. Cook and stir 1-2 minutes or until heated through.
4. Place pasta in a large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.
This another Pampered Chef recipe that is really good. Enjoy! --Keri
Tuesday, January 15, 2008
Cocoa Lava Kisses
Makes 40 kisses
3 egg whites
1/8 t. salt
1 c. sugar
2 t. water
1 t. vanilla extract
3 T. unsweetened cocoa powder
1. Preheat oven to 250. Line 2 cookies sheets w/ wax paper.
2. Place egg whites and salt in medium bowl. Whip with an electric mixer until soft peaks form.
3. Gradually add 1/2 c. sugar to egg whites while constantly whipping.
4. Combine water and vanilla in a cup. Add to mix, a few drops at a time, alternating with the remaining 1/2 c. sugar while constantly whipping.
3. Flake cocoa with a fork to break clumps. Sift if necessary. Fold completely into mix. Place bite-sized rounded teaspoons of batter onto the wax paper-lined sheets. Bake approx. 30 minutes. They will be dry on the outside, but moist and lava-like on the inside. They will retain their shape. (If they become completely dry like Styrofoam, they are overbaked.)
4. While kisses are still hot, remove from wax paper and place on a wire rack so they will not stick. After cooling, store kisses in an airtight container. They will also freeze well.
I just made these and they are delicious! They are from Zonya's Lickety-Split Meals cookbook. They are fat-free and only 20 calories per kiss! (I must have made mine small, because I probably got 60 kisses, meaning each one had even few calories!)
3 egg whites
1/8 t. salt
1 c. sugar
2 t. water
1 t. vanilla extract
3 T. unsweetened cocoa powder
1. Preheat oven to 250. Line 2 cookies sheets w/ wax paper.
2. Place egg whites and salt in medium bowl. Whip with an electric mixer until soft peaks form.
3. Gradually add 1/2 c. sugar to egg whites while constantly whipping.
4. Combine water and vanilla in a cup. Add to mix, a few drops at a time, alternating with the remaining 1/2 c. sugar while constantly whipping.
3. Flake cocoa with a fork to break clumps. Sift if necessary. Fold completely into mix. Place bite-sized rounded teaspoons of batter onto the wax paper-lined sheets. Bake approx. 30 minutes. They will be dry on the outside, but moist and lava-like on the inside. They will retain their shape. (If they become completely dry like Styrofoam, they are overbaked.)
4. While kisses are still hot, remove from wax paper and place on a wire rack so they will not stick. After cooling, store kisses in an airtight container. They will also freeze well.
I just made these and they are delicious! They are from Zonya's Lickety-Split Meals cookbook. They are fat-free and only 20 calories per kiss! (I must have made mine small, because I probably got 60 kisses, meaning each one had even few calories!)
California Wraps
Serves 6
Avocado Mixture*
1 med. ripe avocado, seeded
1 t. fat-free sour cream
1/2 t. lemon juice
1/8 t. salt
1 lg. tomato, seeded & diced
6 t. thinly sliced green onions w/ tops
6 (8-inch) whole wheat tortillas
6-12 large lettuce leaves
8 oz. thinly sliced reduced-fat deli smoked turkey
1 pkg. (4 oz) salad sprouts
6 T. shredded cheddar cheese
*1 container (6-oz) frozen avocado dip, thawed, can be substituted for the avocado mixture. I found some preservative free guacamole in the produce section of Wal-Mart that I used.
1. In small bowl, mash avocado & stir in sour cream, lemon juice, and salt.
2. Top each tortilla with avocado mixture and spread. Cover with 1 or 2 lettuce leaves, pressing lightly. Place one slice turkey over lettuce. Top evenly with 1/2 c. salad sprouts, 2 t. tomato, 1 T. green onion, and 1 T. cheese.
3. Roll each tortilla up tightly. Cut each wrap diagonally in half. Serve. (Wraps can be prepared & refrigerated up to 3 hours in advance.)
This is from The Pamperd Chef's It's Good For You cookbook. It would be great as a lunch or at a party. --Keri
Avocado Mixture*
1 med. ripe avocado, seeded
1 t. fat-free sour cream
1/2 t. lemon juice
1/8 t. salt
1 lg. tomato, seeded & diced
6 t. thinly sliced green onions w/ tops
6 (8-inch) whole wheat tortillas
6-12 large lettuce leaves
8 oz. thinly sliced reduced-fat deli smoked turkey
1 pkg. (4 oz) salad sprouts
6 T. shredded cheddar cheese
*1 container (6-oz) frozen avocado dip, thawed, can be substituted for the avocado mixture. I found some preservative free guacamole in the produce section of Wal-Mart that I used.
1. In small bowl, mash avocado & stir in sour cream, lemon juice, and salt.
2. Top each tortilla with avocado mixture and spread. Cover with 1 or 2 lettuce leaves, pressing lightly. Place one slice turkey over lettuce. Top evenly with 1/2 c. salad sprouts, 2 t. tomato, 1 T. green onion, and 1 T. cheese.
3. Roll each tortilla up tightly. Cut each wrap diagonally in half. Serve. (Wraps can be prepared & refrigerated up to 3 hours in advance.)
This is from The Pamperd Chef's It's Good For You cookbook. It would be great as a lunch or at a party. --Keri
Arroz con Pollo (Spanish Rice w/ Chicken)
6 servings
2 t. olive oil
12 small boneless & skinless chicken thighs, halved
1 sm. onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz) can no-salt added diced tomatoes
1 1/2 c. water
1 t. dried oregano
1 t. dried thyme
1 t. sweet paprika
1/2 t. salt
1/4 t. black pepper
1/8 t. saffron threads (optional...I've never used them)
1 bay leaf
1 c. uncooked brown rice (white also works)
1 c. frozen peas
1. Heat oven to 350.
2. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring until softened, about 2 minutes. In the meantime, pour the tomatoes, water, oregano, thyme, paprika, salt, pepper, (saffron), bay leaf, rice, and peas into a 9x13 pan or casserole dish w/ taller sides. When the onion and garlic are cooked, add them to the pan. Stir ingredients. Cook the chicken thighs just until browned on the outside, then add them to the dish.
3. Cover and bake until the rice is tender, about 1 hour. (Mine always takes longer...plan on up to 2 hours.) Discard the bay leaf before serving.
This is basically another Dr. Phil recipe, but I've simplfied the process of how he "assembles" it. It is another yummy recipe that I use over and over. The leftover are superb, too. --Keri
2 t. olive oil
12 small boneless & skinless chicken thighs, halved
1 sm. onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz) can no-salt added diced tomatoes
1 1/2 c. water
1 t. dried oregano
1 t. dried thyme
1 t. sweet paprika
1/2 t. salt
1/4 t. black pepper
1/8 t. saffron threads (optional...I've never used them)
1 bay leaf
1 c. uncooked brown rice (white also works)
1 c. frozen peas
1. Heat oven to 350.
2. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring until softened, about 2 minutes. In the meantime, pour the tomatoes, water, oregano, thyme, paprika, salt, pepper, (saffron), bay leaf, rice, and peas into a 9x13 pan or casserole dish w/ taller sides. When the onion and garlic are cooked, add them to the pan. Stir ingredients. Cook the chicken thighs just until browned on the outside, then add them to the dish.
3. Cover and bake until the rice is tender, about 1 hour. (Mine always takes longer...plan on up to 2 hours.) Discard the bay leaf before serving.
This is basically another Dr. Phil recipe, but I've simplfied the process of how he "assembles" it. It is another yummy recipe that I use over and over. The leftover are superb, too. --Keri
Sunday, January 13, 2008
Fruit Salad with Poppy Seed Dressing
1 c. lemon yogurt
1 t. vanilla
1 t. poppy seeds
1 large orange, peeled, segmented & then segments sliced in half lengthwise
1 banana, sliced into 3/4 inch slices
1 apple, cut into bite-sized chunks
1 c. grapes
1 T. toasted wheat germ or Forget-the-Fat Granola per each serving (optional)
1. In a small bowl, combine the yogurt, vanilla and poppy seed. Stir until thoroughly mixed.
2. In large/medium sized bowl, add fruit. Stir in the yogurt mixture until fruit is covered.
3. Serve, topping w/ wheat germ or granola, if desired.
This is another Dr. Phil recipe. Can you tell I use his cookbook a lot? --Keri
1 t. vanilla
1 t. poppy seeds
1 large orange, peeled, segmented & then segments sliced in half lengthwise
1 banana, sliced into 3/4 inch slices
1 apple, cut into bite-sized chunks
1 c. grapes
1 T. toasted wheat germ or Forget-the-Fat Granola per each serving (optional)
1. In a small bowl, combine the yogurt, vanilla and poppy seed. Stir until thoroughly mixed.
2. In large/medium sized bowl, add fruit. Stir in the yogurt mixture until fruit is covered.
3. Serve, topping w/ wheat germ or granola, if desired.
This is another Dr. Phil recipe. Can you tell I use his cookbook a lot? --Keri
Friday, January 11, 2008
Refrigerator Applesauce Bran Muffins
24 muffins
1 1/2 c. original All-Bran cereal
1 c. oat bran
3/4 c. wheat bran
1/2 c. uncooked old-fashioned oats (not quick cooking)
2 1/2 c. boiling water
2 c. whole-wheat flower
1/2 c. Splenda (or sugar)
2 T. baking soda
1 t. ground cinnamon
1 t. salt
2 c. low-fat or fat-free buttermilk*
3/4 c. unsweetened applesauce
1/2 c. pasteurized egg substitute (or 2 eggs)
1/4 c. canola oil
*Don't have buttermilk? Make the equivilant by adding several teaspoons of white vinegar to each cup of milk.
1. Combine the All-Bran, oat bran, wheat bran, and rolled oats in a large bowl. Pour in the boiling water and stir until thoroughly moistened. Set aside for 15 minutes.
2. Meanwile, combine the whole-wheat flour, sugar substitute, baking soda, cinnamon, and salt in a second large bowl.
3. Mash out any lumps in the bran mixture, then stir in the buttermilk, applesauce, egg substitute, and oil until smooth. Stir in the whole-wheat flour mixture until well blended. The batter will be thick, so using an electric mixer or potato masher might make this easier. Cover and refrigerate for up to 3 weeks. (I prefer to make them all at this time so I don't have to bake one whenever I want it. I just keep a few in the fridge and freeze the rest.)
4. To bake the muffins, position a rack in the center of the oven and preheat to 375. Fill muffin cups about 2/3 full.
5. Bake until puffed and golden brown, about 25-30 minutes. Cool muffins in tin for 3 minutes, then serve or transfer to a wire rack to cool completely. Baked muffins can be stored in an airtight container at room temperature for up to 3 days.
Yet another Dr. Phil recipe. This one is really good! I just warm a muffin up for 20 seconds in the microwave before eating. --Keri
1 1/2 c. original All-Bran cereal
1 c. oat bran
3/4 c. wheat bran
1/2 c. uncooked old-fashioned oats (not quick cooking)
2 1/2 c. boiling water
2 c. whole-wheat flower
1/2 c. Splenda (or sugar)
2 T. baking soda
1 t. ground cinnamon
1 t. salt
2 c. low-fat or fat-free buttermilk*
3/4 c. unsweetened applesauce
1/2 c. pasteurized egg substitute (or 2 eggs)
1/4 c. canola oil
*Don't have buttermilk? Make the equivilant by adding several teaspoons of white vinegar to each cup of milk.
1. Combine the All-Bran, oat bran, wheat bran, and rolled oats in a large bowl. Pour in the boiling water and stir until thoroughly moistened. Set aside for 15 minutes.
2. Meanwile, combine the whole-wheat flour, sugar substitute, baking soda, cinnamon, and salt in a second large bowl.
3. Mash out any lumps in the bran mixture, then stir in the buttermilk, applesauce, egg substitute, and oil until smooth. Stir in the whole-wheat flour mixture until well blended. The batter will be thick, so using an electric mixer or potato masher might make this easier. Cover and refrigerate for up to 3 weeks. (I prefer to make them all at this time so I don't have to bake one whenever I want it. I just keep a few in the fridge and freeze the rest.)
4. To bake the muffins, position a rack in the center of the oven and preheat to 375. Fill muffin cups about 2/3 full.
5. Bake until puffed and golden brown, about 25-30 minutes. Cool muffins in tin for 3 minutes, then serve or transfer to a wire rack to cool completely. Baked muffins can be stored in an airtight container at room temperature for up to 3 days.
Yet another Dr. Phil recipe. This one is really good! I just warm a muffin up for 20 seconds in the microwave before eating. --Keri
Turkey Vegetable Soup
6 servings
1 med. onion, chopped
4 ribs celery, thinly sliced (abt. 2 cups)
3 med. carrots, thinly sliced (abt. 2 cups)
6 oz mushrooms, brushed of any dirt and sliced (abt. 3 cups)
2 med. tomatoes, seeded and chopped
1/2 lb. cooked turkey, cut into small chunks & slivers (chicken also works)
1 t. dried thyme
1 T. dried dill
4 c. no-salt, fat-free broth
1/2 t. salt
1. Spray large nonstick saucepan w/ nonstick spray and set over medium heat. Add the onion, celery, and carrots and cook, stirring until softened and aromatic, about 3 minutes. Add the mushrooms and tomatoes and cook, stirring occasionally, until the mushrooms have begun to give off their liquid and it is simmering, about 2 minutes.
2. Add the turkey and cook, stirring, just until lightly browned, about 1 minute. Add the thyme and dill and cook 20 seconds. Pour in the broth, scraping up any browned bits from the bottom of the pan. Cover, reduce the heat to low, and simmer 30 minutes, until the veggies are tender and the soup smells terrific. Season w/ salt and serve at once.
This another amazing recipe from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri
1 med. onion, chopped
4 ribs celery, thinly sliced (abt. 2 cups)
3 med. carrots, thinly sliced (abt. 2 cups)
6 oz mushrooms, brushed of any dirt and sliced (abt. 3 cups)
2 med. tomatoes, seeded and chopped
1/2 lb. cooked turkey, cut into small chunks & slivers (chicken also works)
1 t. dried thyme
1 T. dried dill
4 c. no-salt, fat-free broth
1/2 t. salt
1. Spray large nonstick saucepan w/ nonstick spray and set over medium heat. Add the onion, celery, and carrots and cook, stirring until softened and aromatic, about 3 minutes. Add the mushrooms and tomatoes and cook, stirring occasionally, until the mushrooms have begun to give off their liquid and it is simmering, about 2 minutes.
2. Add the turkey and cook, stirring, just until lightly browned, about 1 minute. Add the thyme and dill and cook 20 seconds. Pour in the broth, scraping up any browned bits from the bottom of the pan. Cover, reduce the heat to low, and simmer 30 minutes, until the veggies are tender and the soup smells terrific. Season w/ salt and serve at once.
This another amazing recipe from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri
Forget-the-Fat Granola
12 servings, A serving is 1/2 cup
3 c. uncooked old-fashioned oats (not quick cooking)
3/4 c. wheat germ
1/3 c. whole raw almonds, roughly chopped
2 T. shelled raw sunflower seeds
1 t. ground cinnamon
1 t. salt
1 c. unsweetened apple-juice concentrate, thawed
1 c. dried cranberries or raisins
1. Preheat the oven to 325.
2. Combine the oats, wheat germ, almonds, sunflower seeds, cinnamon, and salt in a large bowl. Add the juice concentrate. Stir well, and spread mixture even on a large rimmed baking sheet.
3. Bake, stirring every 5 minutes or so, until lightly browned, about 40 minutes. Place baking sheet on a wire rack and cool to room temperature. Mix in dried cranberries or raisins, then pour into a sealable container or plastic bad and store at room temperature for up to 2 months.
This is seriously the BEST granola I've ever had. The fact that's it's healthy is an added bonus. This is from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri
3 c. uncooked old-fashioned oats (not quick cooking)
3/4 c. wheat germ
1/3 c. whole raw almonds, roughly chopped
2 T. shelled raw sunflower seeds
1 t. ground cinnamon
1 t. salt
1 c. unsweetened apple-juice concentrate, thawed
1 c. dried cranberries or raisins
1. Preheat the oven to 325.
2. Combine the oats, wheat germ, almonds, sunflower seeds, cinnamon, and salt in a large bowl. Add the juice concentrate. Stir well, and spread mixture even on a large rimmed baking sheet.
3. Bake, stirring every 5 minutes or so, until lightly browned, about 40 minutes. Place baking sheet on a wire rack and cool to room temperature. Mix in dried cranberries or raisins, then pour into a sealable container or plastic bad and store at room temperature for up to 2 months.
This is seriously the BEST granola I've ever had. The fact that's it's healthy is an added bonus. This is from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri
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