Sunday, September 02, 2012

Freezer Meals


Chicken Fried Steak

Chicken Fried Steak

Chicken Fried Steak
for the freezer

Note:  this can be adapted to boneless, skinless chicken breasts or pork chops, too.  To make additional meals, just multiply the ingredients by the number of additional meals you'd like to make.

Cooking Day
1 cube steak for each person (my meals are all for 2 people, so I'll use two)
1 egg
1/4 cup milk
1 cup flour
1/2 t salt
1/4 t pepper
1/2 t paprika

Set up two shallow bowls.  In one, put eggs and milk, and mix with a fork or whisk. In the other, combine the flour, salt, pepper, and paprika.  Dredge a cube steak in the flour, then dip in the egg mixture to coat.  Dredge again in the flour.  Wrap individually in plastic wrap and place in freezer bags. Reserve about 1/4  cup of the flour in a small bag and add to the freezer bag with the steaks.

Serving Day
To cook:  Thaw cube steaks in refrigerator. Fry in hot oil until browned.  Set aside and keep warm. Drain off all but about 2 tablespoons of the oil. Add the reserved flour, and stir while continuing to heat over medium heat. When flour/oil mixture is lightly browned, add 1 to 1 1/2 cups of milk, using a flat whisk to combine. Continue to cook and stir until gravy is thickened.  Season to taste with additional salt and pepper, if desired. Serve with steaks and mashed potatoes.

Monday, January 16, 2012

Pork Chops and Scalloped Potatoes

Preheat oven to 350˚.

Peel and slice 2-3 large potatoes - about 1/4" thick.

Slice your boneless pork chops about 1/2" thick. I use ONE of the thick boneless chops you get at Costco, and I slice it into 4 pieces.

Put a layer of the potatoes in the bottom of a 3-quart baking dish (I use Corningware - the one with the glass lid). Sprinkle the potatoes with about a tablespoon of flour, some salt and pepper, and then dot with about a tablespoon of butter (cut in small pieces).

Repeat with another layer of potatoes.

Use the chops for the next layer, and finish with a layer of potatoes - each time sprinkling with flour and dotting with small pieces of butter. You should have 3 layers of potatoes with the chops underneath the top layer.

Pour in about 1/2 cup milk - you should be able to see it down in the layers of potatoes, but it shouldn't be as high as the chops. (How do I know this? Major mess in the oven from overflowing, burning milk!)

Bake, covered, for an hour and a half. I've tried it for an hour, but the potatoes don't get tender.

Sunday, September 25, 2011

Quick and Easy Fish Tacos

Quick and Easy Fish Tacos

10 fish sticks
5 small corn tortillas (4 1/2" - 5")
2 tablespoons sour cream
2 tablespoons mayonnaise
1/8 teaspoon chipotle chile powder (I use Penzey's)
1/2 - 3/4 cup grated cheddar
salsa or pico de gallo
shredded cabbage - about 1 1/2 cups

Cook the fish sticks in the over per package directions. While they are cooking, make the sauce: stir together the sour cream, mayonnaise, and chipotle chile powder.  Grate the cheese, if necessary, and shred the cabbage.

To assemble:  Heat a large skillet or griddle over medium-high heat.  Place corn tortilla on the griddle, and top with a little grated cheese. Next, add about a teaspoon (I use three little dollops, pushed off the spoon with my finger) of the sauce.  When cheese is melted and tortillas are soft, remove them to a plate. Add two fish sticks to each one, and top with salsa and cabbage.  Enjoy!  Makes 5. [Don eats 3 and I eat 2].  We serve these with pinto beans.

Pasta E Fagioli

(sorry for the blurry photo!)
3/4 lb. ground beef
1 med. onion, chopped
3 med. carrots, diced
4-5 celery stalks, sliced thinly
2 14-15-oz. cans diced tomatoes
1 14.5-oz. can red kidney beans, drained
1 14.5-oz. can white kidney beans (cannelini) or Northern white beans, drained
6 cups water
2 teaspoons beef bouillon granules or 2 cubes
2 tablespoons dried parsley
1 teaspoon ground pepper
1 teaspoon red pepper flakes
1 26-28-oz. can or jar spaghetti sauce (I used Hunts from a can, but you can use Prego, Ragu, Newman's Own, etc.)
1 1/2 cups macaroni (or any other small pasta)

Sauté the beef with the onion in a heavy stock pot until beef is browned. Add carrots, celery, and tomatoes, and simmer for about 10 minutes. Add the remaining ingredients and simmer until celery and carrots are tender, about 45 minutes. (Note: watch the bottom of the pan so it doesn't stick and burn.)

Thursday, December 31, 2009


Apple Butter
Catesa's Nut Butter
Cowboy Candy
Cyndi's Salsa
Lime Jelly
Pineapple Salsa
Pumpkin Butter
Sweet and Sour Sauce
Sweet and Spicy Bacon Furikake

Sweet Things

Brownies and Bars
Bittersweet Brownie Bites
Blueberry Breakfast Bars
Chocolate Peanut Butter Crispy Treats
Cocoa Krispies Treats
Coconut-Cranberry Granola Bars
Deep Dark Chocolate Brownies
Mixed Berry and Coconut Slice
Oatmeal Date Bars
Spicy Pumpkin Cheesecake Bars
Turtle Bars
Whole Wheat Freggie Bars

Cakes and Muffins
3 Minute Chocolate Cake
Apple Crisp Muffins
Apple-Nut Muffins
Burnt Sugar Cake
Chocolate Lava Muffins
Died and Went to Heaven Chocolate Cake
Garden Bounty Muffins
Hearty Pumpkin Bundt Cake
Lemon Coconut Muffins
Low Carb Chocolate Lava Muffins
Milky Way Cake
Mocha Walnut Pudding Cake
PB & J Muffins
Pecan Pie Cupcakes
Sour Cream Cake
Sticky Date and Coconut Cake
Tropical Muffins with Coconut-Macadamia Topping
Velvet Crumb Cake
Warm Chocolate Pudding Cake
Whole Wheat Cherry-Almond Snack Cake
Whole Wheat Lemon-Filled Blueberry Muffins


Chinese Chewies
Cherry-Pistachio Bark
Date Loaf Candy
Delilah's Peanut Brittle
Texas Pecan Pralines

Breakfast Cookies
Donna Hay's Lime Macaroons
Pretty in Pink Macaroons

Pies, Cobblers, and Cheesecakes
(Almost) Sugar-Free Orange Cheesecake
Black-Bottom Cheesecake Cups
Coconut Cream Pie
Coconut Tart
Lemon Meringue Pie
Mixed Berry Cobbler
Mixed Berry Pie
Mom's Cherry Cobbler (low sugar version)
Ritz Cracker Pie
Rustic Apple Tart

Apple Turnovers
Lemon-Blueberry Roll-ups
Sangria Fruit Salad
Strawberries Romanof

Other Sweet Things
Burnt Sugar Ice Cream
Fresh Peach Ice Cream
Mocha Budino di Ricotta (Cream Cheese Custard)
Mocha Cappuccino Pudding
Mocha Ice Cream
Pineapple Surprise Dessert
Praline Nut Topping
Triple Chocolate Ice Cream

Soup and Stew

Beef and Lentils
Best Easy Stew
Cauliflower and Mushroom Soup
Black-Eye Pea Soup
Cheesy Broccoli and Potato Soup
Cream of Carrot Soup
Cream of Tomato Soup
Creamy Tortilla Soup
Crema de Calabacitas (Cream of Zucchini Soup)
Hot and Sour Soup
Italian Sausage and Spinach Soup
Kielbasa Bean Soup
Normandy Beef Stew
Pasta E Fagioli
Patrick's Chili
Quick Choucroute
Slow-Cooked Vegetable Soup
Split Pea Soup
Turkey Vegetable Barley Soup


Apple Blintz Pancakes
Apple Breakfast Stacks
Applesauce Puffs
Banana-Stuffed French Toast
Benedict Strata
Biscuits with Sausage Gravy
Blueberry Breakfast Bars
Blueberry-Yogurt Pancakes
Bohemian Coffee Cake
Breakfast Bundt Bread
Breakfast Cookies
Breakfast in a Muffin
German Pancakes
Grab n' Go Breakfast Waffles
Mom's Coffee Cake
Not My Mom's Coffee Cake
Orange Almond Pain Perdu
Orange Pain Perdu
Paradise Potatoes
Pumpkin Waffles
Sausage-Spinach Breakfast Casserole
Take-Along Breakfast Pockets
Whole Wheat Banana-Walnut Pancakes
Whole Wheat Pecan Coffee Cake
Whole Wheat Pfannenkuchen
Whole Wheat Pumpkin Pancakes


Banana Cinnamon Bread
Banana Nut Bread for the Bread Machine
Big Zucchini Gingerbread
Breakfast Bundt Bread
Brown Sugar Banana Bread
Cheese and Chile Cornbread
Cinnamon Bread
Fruit Bread
Hearty Onion Dill Bread
Lemon Coconut Bread
Quick Cheddar-Garlic Biscuits
Raisin Bran Bread
Rustic Black Rye Bread
Sweet Potato Quinoa Cornbread
Whole Wheat and Rye Bread
Whole Wheat Banana-Cranberry Bread
Whole Wheat Double Cranberry Bread
Whole Wheat Pumpkin Bread
Zucchini Gingerbread


Asiago, Potato, and Bacon Gratin
Baked Acorn Squash
Baked Cabbage
Baked Onion Rings
Broccoli Casserole
Broccoli with Lemon-Almond Butter
Butternut Squash Fries
Caramelized Butternut Squash
Creamed Cauliflower Casserole
Creamed Turnips
Eastham Turnip-Potato Gratin
Easy Baked Corn
Fantail Potatoes
French Epicurean Peas
Fried Eggplant
Fried Okra
Grilled Summer SquashKartoffelknödel (Potato Dumplings)
Kale Chips
Mexican Breakfast Potatoes
Mom's Baked Beans
Mushroom Pie
Parmesan Tomatoes
Potato Bundles
Pumpkins - Roasting & Making Purée
Roasted Beets
Roasted Broccoli
Roasted Radishes, Carrots, and Onions
Roasted Vegetables
Rotkohl (Red Cabbage)
Sautéed Spinach
Scalloped Cabbage
Stuffed Tomatoes
Sweet Potato Planks
Turnip Greens
Twice-Baked Cauliflower
Uberbackener Spinat mit Kase (Baked Spinach with Cheese)
YaYa's Greek Potatoes
Zucchini and Carrot Ribbons
Zucchini Casserole
Zucchini Oven Chips

Sandwiches and Pizza

Apple-Peanut Butter Quesadillas
Baked Ham Sandwiches
California Turkey Panini
Grilled Chicken Sandwiches with Onions and Peppers
Grilled Ham, Swiss, and Apple Pitas
Hearty Italian Sandwiches (crockpot)
Hot Ham and Swiss Sandwiches
Jalapeño Bagels
Pear and Blue Cheese Pizza with Caramelized Onions
Southwestern Grilled Turkey Sandwich

Beans, Rice and Grains

Blackeyed Peas and Rice
Chicken Fried Rice
Curried Orange Rice
Curried Rice Pilaf
Quinoa with Roasted Vegetables
Rodeo Beans
Spanish Rice


Aunt Gwen's Four-Taste Pasta
Baked Four-Cheese Pasta
Baked P'Sketti Squares
Bo Luc Lac Spaghetti
Chicken Spaghetti
Four Cheese Mac and Cheese
Ham and Spinach Pasta
Jalapeño Popper Mac & Cheese
Käse Spätzle mit Zwiebeln
Linguine with Ham, Peas, and Swiss Cheese
Rigatoni with Roasted Garlic, Mushrooms, and Chili Pepper
Spinach and Artichoke Wonderpot
Steak and Veggie Spaghetti
Stovetop Macaroni and Cheese
Texas Goulash
Zucchini and Noodles


Anaheim Scramble
A Pair of Quiches (Mushroom, Asparagus/Ham)
Benedict Strata
Bisquick Breakfast Casserole
Cottage Cheese and Egg Breakfast Muffins with Mushrooms, Bacon, and Green Onions
Easy Breakfast Casserole
Eggs Goldenrod
Huevos Rancheros
Kale and Egg Breakfast Muffins
Kalyn's Green Chile and Cheese Egg "Muffins"
Marilyn's Mushroom Quiche
Mexican Soufflé
Mom's Deviled Eggs
Sausage-Egg Breakfast Muffins
Sausage-Egg Quesadillas
Sausage-Egg Quesadillas (Healthy)
Spinach-Artichoke Bread Soufflés
Spinach-Cheese Casserole

Miscellaneous Meats

Bacon-Wrapped Grilled Sausages
Calves' Liver with Bacon and Onions
French Quarter Potatoes
Gene's Sausage and Peppers
Italian Sausage and Spinach Soup
Italian Sausage Casserole
Italian Sausage, Potato, and Mushroom Roast
Quick Choucroute
Southern Frank Dinner
Sweetnicks' Melt-in-Your-Mouth Sausages


Crispy Oven-Fried Fish
Fish and Shrimp Tacos
Fish with Crispy Potatoes
Fried Fish
Grilled Bonito
Grilled Fish with Jalapeño-Lime Butter
Guilt-Free Fish Tacos
Korean Barbecued Fish
Macadamia-Coconut Mahi Mahi with Pineapple Beurre Blanc
Mahi Mahi with Lemon-Caper Sauce
Pan-Fried Fish with Rémoulade
Parmesan-Red Pepper Mahi Mahi
Pecan-Coconut-Crusted Fish
Pinenut-Crusted Fish with Orange-Balsamic Sauce
Quick and Easy Fish Tacos
Sautéed Fish with Orange-Shallot Sauce
Spicy Peanut-Encrusted Catfish


Apple-Pork Mini-Roast
Aunt Gwen's Chops
Balsamic-Glazed Pork Tenderloin
Braised Autumn Chops
Carne Adovado
Cranberry-Orange Pork Chops
Easy Pork Chop Sauté with Cranberries
Grilled Jerk Pork Chops
Grilled Pear and Cheddar-Stuffed Pork Tenderloins
Grilled Pork with Apricot Sauce
Harvest Moon Pork Chops
Jjortikka's Pork Tenderloin
Kung Pao Pork
Lemon-Garlic Schwenks (Grilled Pork Sirloin)
Maple-Soy Pork Chops
Milk-Braised Pork Chops
Mole-Style Pork Chops
No-Fuss Pork Chops
Orange Pork Chops
Pork and Napa Cabbage
Pork Chops and Scalloped Potatoes
Pork Chops with Tangy Cherry Sauce
Pork Chops with Cherry Preserves Sauce
Pork Roast with Honey, Garlic, and Sage
Pork Tenderloin with Sage, Garlic and Honey
Spicy Apricot Pork
Spicy Orange-Glazed Pork Chops
Spicy Pork Tenderloin with Ginger-Maple Sauce
Teriyaki Pork & Vegetables with Whole Wheat Spaghetti
Zigeuner (Gypsy) Schnitzel


Anticuchos (Peruvian Beef Skewers)
Barbecue Brisket, Texas Style
Beef Burgundy
Beef Fajitas (crockpot)
Best Easy Beef Stew
Bo Luc Lac Spaghetti
Chili Colorado
Corned Beef Hash
Fiery Flank Steak with Tomato Jam
Normandy Beef Stew
Orange-Garlic Beef
Patrick's Chili
Pepper Steak and Potatoes
Rinderolladen (Stuffed Beef Rolls)
Roast Beef Hash
Spicy Grilled Flank Steak
Steak and Veggie Spaghetti
Teriyaki Beef and Pepper Bowls
Tomato Beef with Curry

Chicken and Turkey

Alice Alene's Oven-Barbecued Chicken
Applesauce Barbecue Chicken
Asian Grilled Chicken Breasts
Asian Citrus Grilled Chicken
Barbecue Turkey Burgers
Brown Sugar Chicken
Chicken and Corn Torte
Chicken and Mushrooms with Herb Cheese Sauce
Chicken in Pastry
Chicken Marsala Casserole
Chicken Mia
Chicken Mole Verde
Chicken Paprika
Chicken Parmesan
Chicken Peanut Chow Mein
Chicken Piccata
Chicken Roasted on Eggplant and Tomatoes
Chicken Roll-ups
Chicken Salad Piccata
Chicken Satay
Chicken Thighs Adobo
Chicken Thighs with Mango Chutney Sauce
Chipotle Chicken Taco Salad
Chipotle Orange Chicken
Cinnamon Chicken
Cocoa-Chili-Rubbed Chicken
Confetti Chicken
Cranberry-Barbecue Chicken
Easy Tandoori Chicken Breasts
Ed Tep's Thai Barbecue Chicken
Eileen's Lemon Chicken
Grilled Chicken Sandwiches with Peppers and Onions
Grilled Chicken Thighs with Tangerine-Maple Glaze
Honey-Lime Chicken
Hunters' Chicken
Lemon Chicken Diablo
Lemon Parmigianno Chicken
Marilyn's Unforgettable Chicken Casserole
Martha Green's Hawaiian Chicken
Orange-Bacon Chicken Breasts
Oregano Olive Chicken
Parmesan-Crusted Chicken
Pecan-Crusted Chicken with Orange Dipping Sauce
Pepper Jelly Chicken
Pineapple Chicken
Pioneer Woman's Coq Au Vin
Spicy Honey-Brushed Chicken Thighs
Spicy Roasted Chicken with Grape Tomatoes
Turkey Burgers with Curry-Lime Mayo
Yucatan-Marinated Grilled Chicken

Salads & Dressings

Asian Pasta Salad
Banana-Apple Salad
Broccoli Salad I
Broccoli Salad II
Cole Slaw
Debbie's Orzo Salad with Feta
Easy Pasta Salad
Erika's Romaine Salad
Four-Bean Salad
Fruit Pudding Salad
Gurkensalat (German Cucumber Salad)
Italian Potato Salad
Jamie Oliver's Chopped Salad
Karottensalat (German Carrot Salad)
Kartoffelsalat (German Potato Salad)
Kim's Roasted Potato Salad
Lemon Couscous Chicken Salad
Mario's Salad
Mom's Potato Salad
Mom's Tuna Salad
Pasta Salad
Poppy Seed Dressing
Red Vinaigrette
Roasted Corn and Black Bean Salad
Spinach-Apple Salad
Sweet Cabbage Salad
Taco Salad - Texas Style
Tomatensalat (German Tomato Salad)

Appetizers, Dips, Sauces

Bean Dip (as good as the brand name)
Chile-Roasted Edamame
Chuck's Bean Dip
Cyndi's Salsa
Diane's Bean "Dip"
Roasted Chickpeas
Sauteed Mushrooms
Sugar & Spice Almonds


Butterscotch Martinis
Hot Buttered Rum Mix for a Crowd

Sunday, November 30, 2008

Pecan Pie Cupcakes

1 cup chopped pecans
½ cup all-purpose flour
1 cup packed brown sugar
⅔ cup butter, melted
2 eggs
Preheat oven to 350-degrees F. Liberally grease muffin tins with cooking spray; set aside. (I used silicone muffin cups sprayed with Pam for Baking and they slid right out.)

Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Makes 13-14 regular-sized cupcakes, or about 30 miniature ones.

Pineapple Chicken

1 20 oz. can pineapple chunks
1 clove garlic, crushed
2 teaspoon cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon rosemary, crushed
6 boneless skinless chicken breasts
1 lemon , thinly sliced

Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire, mustard, and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400˚ 30 minutes. Arrange pineapple and lemon slices around chicken. Spoon sauce from baking pan over all; continue baking 5 more minutes.

Pecan-Crusted Chicken with Orange Dipping Sauce

2 boneless, skinless chicken breasts (I bet if you used chicken tenders or cut the breasts into smaller pieces, it would take an even shorter amount of time.)
1 egg white
1/2 cup panko bread crumbs
1/4 cup pecan pieces, ground
salt and pepper
1 teaspoon mustard
3 tablespoons orange marmalade
3 tablespoons orange juice
1/2 teaspoon crushed red pepper

Preheat oven to 375˚. In a shallow bowl, whisk the egg white until frothy. Combine the panko crumbs and pecans with salt and pepper to taste in another bowl. Dip the chicken in the egg white to coat, and then in the pecan-panko mixture. Place chicken on a baking sheet coated with nonstick cooking spray. Bake about 30 minutes or until chicken is cooked through.

Orange Dipping Sauce: Combine mustard, marmalade, orange juice, and red pepper in a small bowl. Microwave 30 seconds.

Zucchini and Carrot Ribbons

from Alanna of A Veggie Venture

2 carrots, washed but peels on (or off if you prefer)
1 tablespoon butter
2 cloves garlic, minced
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. (I didn't cut mine in half.) Heat the oil or butter in a large skillet til shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook til soft (or al dente if you prefer). Season with salt and pepper. Serves 4

Mole-Style Pork Chops

from Cooking Light

1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
1 teaspoon ground chipotle chile peppers
1/2 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray

Heat a grill pan over medium heat.

Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.

Baked Acorn Squash

1 medium acorn squash
2 tablespoons butter
2-3 tablespoons brown sugar (we like ours sweet)

Preheat oven to 350˚. Spray a small baking dish with nonstick cooking spray. Cut squash in half vertically through the stem. Using a spoon, scoop out the insides and discard them. Place face down on baking dish and bake for 35-40 minutes. Turn over. (You might have to move them to a dish with sides so they don't fall over.) Place a tablespoon of butter and about a tablespoon and half of brown sugar in each half. Bake another 35-40 minutes. Serves 2.

Sticky Date and Coconut Cake

adapted from Cooking Light

1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Eastham Turnip-Potato Gratin

adapted from Cooking Light

1 ¼ pounds medium turnips (about 2, the size of baseballs), peeled and cut into (1/8-inch-thick) slices
Cooking spray
½ teaspoon kosher salt
½ teaspoon black pepper
¾ pound baking potato, peeled and cut into (1/8-inch-thick) slices
¾ cup (3 ounces) grated Gruyère cheese, divided
¾ cup fat-free, less-sodium chicken broth
1. Place turnips in saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain; pat dry.
2. Preheat oven to 350°.
3. Arrange one third of turnips in a 2-quart baking dish coated with cooking spray; sprinkle with one third of salt and one third of pepper. Arrange half of potato over turnip. Sprinkle 6 tablespoons cheese evenly over potato. Arrange one third turnip over cheese; sprinkle with one third of salt and one third of pepper. Arrange remaining potato over turnip. Arrange remaining turnip over potato; sprinkle with remaining salt and remaining pepper. Pour broth over vegetables. Cover with foil, pressing foil down onto turnip slices. Bake at 350° for 1 hour.
4. Preheat broiler.
5. Uncover turnips; sprinkle with the remaining 6 tablespoons cheese. Broil 8 minutes or until lightly browned.

While the recipe calls for broiling, I just added the cheese and continued cooking another 10 minutes. I also had to drain off some liquid before I added the cheese topping.

Pan-Fried Fish with Rémoulade

adapted from Cooking Light
1 tablespoon chopped fresh parsley
2 tablespoons reduced-fat mayonnaise
1 teaspoon chopped capers
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh lemon juice

1/4 cup all-purpose flour
1/2 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 (6-ounce) skinless halibut fillets
(I used 3 mahi mahi fillets)
1/4 teaspoon salt
1/4 teaspoon garlic powder (I substituted garlic salt for the salt and garlic powder)
* 1 tablespoon canola oil
* 2 lemon wedges
1. To prepare sauce, combine the first 6 ingredients.
2. Place flour in a shallow dish. Place panko in another shallow dish. Place egg white in another shallow dish.
3. Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and lemon wedges.

Friday, August 08, 2008

Zucchini Oven Chips

from Joe of Culinary in the Country

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 ½ cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (Joe and I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Tuesday, July 22, 2008

Tropical Muffins with Coconut-Macadamia Topping

from Cooking Light

1 1/3 cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray

2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar
1 tablespoon regular oats
1. Preheat oven to 400°.

2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield 18 muffins. (Cooking Lightsays this recipe will make 12, but even with almost-full muffin cups, it made 18. Also, since half of a small can of crushed pineapple is 1/2 cup, you might as well make two batches. What else can you do with half a can of crushed pineapple?

Rustic Black Rye Bread

high altitude recipe

1 ½ cups water
2 tablespoons cider vinegar
2 tablespoons softened butter or margarine
2 tablespoons molasses
2 ½ cups flour
1 cup rye flour
1 teaspoon salt
1 teaspoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
½ teaspoon onion powder
1 1/8 teaspoons active dry yeast

Place ingredients into the bread machine in order listed. Use the whole wheat, regular crust setting. Press start. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Hearty Onion-Dill Bread

high altitude recipe

1 cup water
2 tablespoons vegetable oil
2 cups all-purpose flour
1 1/2 cups whole wheat flour
3 tablespoons sugar
2 tablespoons dried minced onion
2 tablespoons dried dill
2 teaspoons paprika
1 teaspoon salt
1 1/8 teaspoon bread machine yeast

Place ingredients in bread machine in order listed. Use whole wheat cycle. When bread is finished, remove from bread pan to cool on a wire rack for at least an hour. Makes a 1 1/2-pound loaf.

Pork Tenderloin with Sage, Garlic, and Honey

adapted from Cooking Light

2 Tablespoons olive oil
2 teaspoon lemon juice
2 cloves garlic, crushed
3 Tablespoons fresh sage, minced
2 teaspoon crumbled dried sage
½ teaspoon coarsely ground black pepper
2 Tablespoon honey

Heat oven to 400˚. In small bowl, stir together oil, lemon juice, garlic, sage and pepper. Brown meat in a little olive oil in an ovenproof skillet. Brush with lemon juice mixture; roast for 10 minutes. Brush honey over top and sides; roast another 15 minutes more.

Bean Dip (as good as the brand name)

Lito-Fray Bean Dip

1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
½ teaspoon salt
½ teaspoon granulated sugar
¼ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

1. Combine refried beans with the other ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving.

Oregano Olive Chicken

adapted from Taste of Home Healthy Cooking

1 broiler-fryer chicken, cut up and skin removed
¼ tsp. pepper
2 Tablespoons olive oil
½ cup white wine
½ cup pimiento-stuffed olives, chopped
¼ cup capers, drained
1 Tablespoon dried oregano
1 Tablespoon cider vinegar
2 garlic cloves , minced
1 teaspoon minced fresh thyme
Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet. Combine the remaining ingredients; pour into skillet, stirring to loosen brown bits. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Serves 6. I served this with some rice. The chicken itself has 2 grams of carbohydrates per serving.

Baked Mostaccioli

adapted from Taste of Home Healthy Cooking Magazine

8 oz. uncooked mostaccioli or penne (I used Dreamfields)
1/2 pound lean ground turkey
1 small onion, chopped
1 14 1/2-oz. can diced tomatoes, undrained
1 6-oz can tomato paste
1/3 cup water
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
1/8 tsp pepper
2 cups (16 oz.) nonfat cottage cheese
1 tsp dried marjoram
1 1/2 cups (6 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan or deep skillet, cook the turkey and onion over medium heat until the meat is no longer pink; drain if necessary. Stir in the tomatoes, tomato paste, water, oregano, salt, red pepper, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli. Spread 1/2 cup meat sauce into an 11 x 7 x 2-inch baking dish coated with cooking spray. Layer half of the pasta, meat sauce and cheese. Top with cottage cheese mixture. Layer with remaining pasta, meat sauce and mozzarella cheese. Sprinkle with Parmesan. Bake, uncovered, at 350˚ for 30-40 minutes or until bubbly and heated through. Serves 6.

Patty Melts with Grilled Onions

adapted from Cooking Light

1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
1/2 lb. lean ground beef
1/8 teaspoon salt
dash pepper
2 tablespoons Dijon mustard
4 slices rye bread
1/2 cup shredded Jarlsberg or other Swiss cheese

Preheat electric grill or pannini pan. Sprinkle onion with balsamic vinegar. Spray pan with nonstick cooking spray and add onion. Cook about 3 minutes; remove and keep warm. Divide beef into two patties and sprinkle with salt and pepper. Add patties to pan; cook about 4 minutes or until done. Spread 1 teaspoon mustard over 2 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, half of the onion, and 2 more tablespoons cheese. Spread about 1 teaspoon mustard on remaining bread slices; place, mustard side down, on top of sandwiches. Wipe pan, if necessary. Add sandwiches, and cook about 3 minutes or until bread is lightly browned and crusty. Makes 2.

Chipotle Chicken Taco Salad

from Cooking Light

⅓ cup chopped fresh cilantro
⅔ cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
¼ teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
⅓ cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Fruit Bread

from Linda Darwent

1 1/3 cups liquid (I used water), warmed slightly
2 tablespoons butter or margarine
1 teaspoon salt
2 tablespoons brown sugar
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup dried fruit (I used chopped dates; Linda has used cranberries; you can try apricots, raisins...any dried fruit)
1/2 cup chopped walnuts or pecans
1 teaspoon bread machine yeast

Place all ingredients in machine in order listed. Use sweet or whole wheat setting. Makes 1 1-pound loaf.

Chicken-Peanut Chow Mein

adapted from Cooking Light

1 cup matchstick-cut carrots
8 oz. spaghetti noodles (I used Dreamfields)
1 cup sugar (snap) peas
1 large boneless, skinless chicken breast
3 tablespoons soy sauce, divided
3/4 cup chicken broth
2 tablespoons Yoshida's Gourmet Sauce
1/2 teaspoon crushed red pepper (original recipe called for 1/4 teaspoon, but we like it spicy!)
1 1/2 cup sliced mushrooms
2 teaspoons bottled fresh ground ginger
1 cup sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped

Bring a pot of water to a boil; add carrots and noodles. When the noodles are almost done, add the peas and cook another 3 minutes. Drain. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. Combine remaining soy sauce, chicken broth, Yoshida's sauce, and red pepper flakes. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. Serves 4.

3-Minute Chocolate Cake

from the South Beach Diet

2 Tbsp butter or nontrans fat marg. (Smart Balance)
¼ c almond flour
1 Tbsp cocoa (heaping is best)
¼ tsp baking powder
3 Tbsp + 1 tsp measurable Splenda have also used 2-3 packets too)
1 Tbsp water
1 egg
Melt butter in microwave; add rest of ingredients and stir. Cover with plastic wrap, slice a hole in the center and microwave for 1 min, 20 secs; until center is set but still moist. Serves 2.

I would bet that if you really wanted to make a frosting, you could mix up some cream cheese with cocoa and Splenda.

Mediterranean Turkey Meatloaf Muffins

1/3 cup pistachios
½ medium onion, cut in chunks
¾ lb. ground turkey
1 egg
2 Tbsp. dried parsely
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
2 Tblsp. bottled Italian dressing for basting the tops

Preheat oven to 400˚. Combine pistachios and onion in food processor; pulse until nuts are finely chopped. Add turkey, egg, parsley, oregano, salt and pepper, and pulse until mixed well. Divide into 6 lightly-greased muffin cups. Baste tops with Italian dressing. Bake 30 minutes.

Ground Beef and Turkey

Baked Mostaccioli
Barbecue Turkey Burgers
Beef and Cheese Foldover
Beef and Potato Quesadillas
Beef Patties en Croute
Emalene's Burgers
Empanadas Mendocinas
Freezer Stash Meatballs
Iberian Meat Loaf
Meat Loaf Muffins
Meat Sauce Mix
Mediterranean Turkey Meatloaf Muffins
Mom's Spaghetti Sauce
Patty Melts with Grilled Onions
Pluto Pie
Sloppy Joes
Smoky Burgers
Stuffed Bell Peppers
Swedish Meatballs
Taco Pockets
Texas Goulash
Turkey Burgers with Curry-Lime Mayo