Welcome to the Recipe section.
Here you will find recipes featured in previous blogs. Try them and enjoy.
BREADS
Banana Nut Bread
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup applesauce
2 eggs
1 cup mashed banana (about 3 very ripe bananas)
1 teaspoon lemon juice
3/4 cup pecans, chopped
Sift dry ingredients together. Combine applesauce, sugar, eggs, and half the bananas. Beat about two minutes at medium speed. Add remaining bananas and lemon juice. Mix thoroughly. Fold in flour mixture and nuts. Pour batter into a 5” X 7” X 3” loaf pan sprayed with cooking spray. Bake at 350o F. for 1 hour.
ENTREES
Chicken Asparagus Casserole
8-10 frozen chicken breasts strips
¼ cup olive oil
1 can asparagus pieces (15 ounce)
1 can asparagus spears (15 ounce)
1 can (10 1/2 ounce) low-fat cream of chicken soup
½ cup calorie reduced salad dressing (Miracle Whip)
1 teaspoon lemon juice
½ teaspoon curry powder
1 cup sharp cheddar cheese, shredded
Defrost 8-10 chicken breast strips. Place in a microwavable dish, cover and cook until tender (or brown lightly on both sides in a skillet with cooking olive oil). Drain asparagus (or peas) and place in bottom of 9″ X 9″ X 2″ baking dish that has been sprayed with cooking spray. (I often use 2 (15 ounce) cans of Lesueur sweet peas instead of asparagus or one can of peas and one can of asparagus spears). Top with chicken strips. Mix together soup, salad dressing, lemon juice and curry powder. Pour over chicken and asparagus. Top with shredded cheese. Cover and bake at 375o F. for 30 minutes. Leftovers freeze well.
Mediterranean Quinoa Dinner Salad
1 cup Mediterranean Herb Quinoa (uncooked)
2 to 3 tablespoons Black beans
5 or 6 Black olives
½ medium Tomato Wedges
½ large Sliced cucumber
Pine nuts or toasted slivered almonds to taste
Feta cheese
Olive oil
Cook quinoa according to package directions. Layer ingredients on individual plates. Place ½ cup cooked quinoa on each plate.Top with black beans, olives, feta cheese, and nuts. Arrange tomato wedges around the edge of plate. Place sliced cucumbers on one side. Drizzle all ingredients with olive oil.
ONION QUICHE
1 unbaked 9″deep-dish pie crust
1 tablespoon olive oil
4 cups chopped or slivered sweet onions
3 eggs
1 cup evaporated milk
3/4 cup Mozzarella cheese, shredded or grated
1/4 cup Parmesan cheese, grated
3 strips turkey bacon, cooked and crumbled
1/2 teaspoon thyme
1/4 teaspoon basil
salt, black pepper, cayenne pepper to taste
In a heavy saucepan, heat oil and add onions. Sauté about 10 minutes until onions are soft but not brown. In a large mixing bowl, beat the 3 eggs. Stir in milk and seasonings. Add cooled onions and Mozzarella cheese and mix thoroughly. Pour mixture into pie crust. Top with Parmesan cheese and bacon. Bake in a preheated 375o F. oven for 35-40 minutes until middle of quiche is set. Remove from oven and let cool for 10 minutes before cutting.
RELISHES
Green Tomato Relish
1 gallon ground green tomatoes
5 green sweet peppers
1 hot red pepper
6-8 small white onions
1 stalk celery
1 medium head cabbage
½ cup salt (not iodized)
4 cups sugar
1 teaspoon allspice
1 teaspoon mustard seed
2 teaspoons turmeric
1 quart vinegar (5 percent acidity)
juice of 4 lemons
Grind vegetables together. Add salt. Put into a cheesecloth bag and drip (several hours or overnight). Mix spices, sugar, lemon juice, and vinegar. Heat to dissolve sugar. Add vegetable mixture gradually, combining with vinegar mixture, and heat thoroughly. Pack into hot, sterile jars and seal. (I water bath for about 20 minutes to make sure no microbes remain). This can remain sealed and stored for several months.
SALADS
Asparagus Salad (for each serving)
5 asparagus spears
2 cups baby spring mix greens
2 2″-3″ strips pimiento
Rinse asparagus and place in a microwaveable dish. Cover with plastic wrap. Punch two small holes into wrap to allow steam to escape. If microwave has varied settings for vegetables, set for frozen vegetable. If not, cook until spears are bright green and still crisp. Rinse greens and place on individual serving dishes. Place spears across top. Lay strips of pimiento over asparagus. Serve with low-calorie balsamic vinaigrette.
Christmas Ribbon Salad
1 (3 ounce) box sugar-free cherry flavored gelatin
1 (3 ounce) box sugar-free lemon flavored gelatin
1 (3 ounce) box sugar-free lime flavored gelatin
1/3 cup light mayonnaise or salad dressing
2 (3 ounce) packages light cream cheese
1 cup miniature marshmallows
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container light whipped topping
Dissolve lime gelatin in 1 cup hot water. Add 3/4 cup cold water. Pour into a 9″ X 13″ clear dish that has been sprayed with cooking spray.
Dissolve lemon gelatin in 1 cup hot water. Add softened cream cheese and marshmallows and blend with a stick blender until smooth. Chill until consistency of egg whites and fold in drained pineapple, mayonnaise, and whipped topping. Gently layer the mixture over the congealed lime gelatin.
Dissolve cherry gelatin in 1 cup hot water. Add 3/4 cup cold water. Let partially congeal and spoon on top of the firm lemon layer. Refrigerate six hours or overnight. Serve on a bed of lettuce as a salad or on a dessert plate as a dessert.
Cranberry Orange Mold
1 (6 ounce) package orange flavored gelatin
2 cups hot water
1 1/2 cups pineapple juice/water
1 (14 ounce) can whole berry cranberry sauce
1 (15 ounce) can crushed pineapple, drained
1/2 cup pecans, chopped
2 teaspoons orange zest, optional
Dissolve flavored gelatin in hot water. Add cranberries and mix. Drain pineapple. Add cold water to drained juice to make 1 1/2 cups. Add to gelatin mixture. Chill until consistency of egg whites. Add orange zest, pecans, and pineapple. Pour into a ring mold lightly sprayed with cooking spray. Chill at least 8 hours. To serve, run a thin knife blade around edges. Place a wet warm cloth underneath the mold for 1-2 minutes, just enough to help loosen gelatin. Be cautious not to allow gelatin to melt. Place a flat plate or serving dish on top of mold and gently invert, shaking lightly to loosen gelatin. Garnish with celery leaves and serve.
SOUPS
Hoppin’ John
6 cups canned and drained or cooked dried black-eyed peas
4 cups chicken broth
2 cups water
1 (6.6 ounce) package long-grain and wild rice
4 cups diced canned tomatoes
1 pound smoked spicy sausage, cut into 1″ pieces and lightly seared*
½ cup chopped ham
Combine all ingredients in a deep saucepan. Bring to boil, reduce heat to simmer and cook 20-25 minutes. Soup will thicken as it sets. Freeze any leftover portions for up to six months.
* Searing cooks out part of the fat. To reduce fat content even more, use a smaller amount and add more lean ham.
Yankee Bean Soup
2 cups ham, 1 to 1 1/2 inch cubes (fat removed)
1 cup onion, chopped
1 cup (1 large) carrot, chopped
1/2 cup celery, chopped
2 tablespoons margarine
4 cups chicken broth
2 (15 ounce) cans white beans (Great Northern)
2 cups diced tomatoes
1/2 teaspoon rosemary
1/4 teaspoon thyme
1 large bay leaf
6 peppercorns
salt to taste
In a large heavy saucepan, melt margarine. Sauté onion, carrots, and celery until onion is translucent. Add chopped ham and simmer about 1 minute. Add chicken broth, beans, tomatoes, and seasonings. Bring to boil, reduce heat and simmer 30 minutes. This soup is good cooked in a crockpot. Sauté onion, carrots, and celery, place all ingredients into crockpot, simmer on high for 30 minutes. Reduce heat and cook for 2 to 3 hours.
