Tuesday, January 31, 2006

Chicken Spaghetti

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2 boneless, skinless chicken breast halves, cut in 3-4 pieces each
1/2 c chopped bell pepper
1/4 c chopped onion
1 clove garlic, minced
8 oz. thin or regular spaghetti ( I use Barilla Plus or Trader Joe's Low Carb)
1 10 3/4-oz. can undiluted tomato soup
1 8-oz. can tomato sauce
1 c milk
1 4-oz. jar diced pimento, drained
salt and pepper

Put chicken, bell pepper, onion and garlic in a large pot with 3 cups of water. Cover and bring to a boil. Lower heat to medium, and continue to cook, covered, about 10 minutes, or until chicken is done. Remove chicken to a cutting board. Add 2-3 quarts of water to pot (enough to boil pasta) and bring back to a boil. (The bell peppers and onions are still in the pot) Add pasta, and cook until tender. Drain. Add back to pot along with remaining ingredients. Heat over low heat, approximately 10 minutes, watching pot to make sure the bottom doesn’t scorch. Serves 4.

Broccoli Casserole

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3 -4 bunches broccoli (about 1 3/4 lb.)
1 10-3/4-oz. can fat-free cream of mushroom soup, undiluted
1 4-oz can lowfat or nonfat evaporated milk
(could use regular lowfat or nonfat milk)
1 8-oz. can sliced water chestnuts, drained and chopped
1 c shredded lowfat cheddar cheese
1/4 c bacon bits (I use the real ones made by Hormel or Oscar Mayer)

In a large covered pot, steam the broccoli for 7 minutes in 1 inch of water. Drain, and place in a 13 x 9” baking dish sprayed with nonstick cooking spray. Whisk together the soup and milk. Stir in remaining ingredients, and pour evenly over broccoli. Bake at 350-375˚ 20-25 minutes. Makes about 6 servings.

Friday, January 27, 2006

Warm Chocolate Pudding Cake

1 c all-purpose flour
2 t baking powder
1/8 t salt
1/2 c Splenda granular
2 T unsweetened cocoa
Vegetable cooking spray
1/2 c skim milk
3 T light margarine, melted
1 t vanillat
1/4 c Splenda granular
2 T packed Splenda Brown Sugar Blend
1/4 c unsweetened cocoa
1 1/2 c warm water

Combine first 5 ingredients in a 9-inch square pan coated with cooking spray; stir in milk, margarine, and vanilla. Spread evenly in pan. Combine 1/4 c Splenda and next two ingredients; sprinkle evenly over batter. Pour warm water over top. Bake at 350˚ for 30 minutes.

Tuesday, January 24, 2006

Lemon Coconut Bread

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1 c Splenda granular
1 T canola oil
1 t lemon extract
1 large egg, lightly beaten
2 4-oz. containers Dannon Carb Control Vanilla Yogurt
1 c whole wheat pastry flour
1 c all-purpose flour
2 T ground flaxseed
1/3 c flaked sweetened coconut
2 t grated lemon rind
1 t baking soda
1/2 t salt
1/4 c lemon juice
1 T flaked sweetened coconut

Preheat oven to 350˚. In a medium bowl, whisk together Splenda, oil, lemon extract, and egg. Whisk in yogurt. In a large bowl, whisk together flours, flaxseed, 1/3 cup coconut, lemon rind, baking soda, and salt in a large bowl. Make a well in the center of flour mixture, and add wet mixture plus lemon juice to flour mixture, stirring just until moist.

Spoon batter into a 9X5” loaf pan coated with nonstick spray. Sprinkle with remaining 1 tablespoon coconut. Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from loaf pan and cool completely on a wire rack.

Steak and Veggie Spaghetti

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1 lb. tender steak, thinly sliced
3 T butter or margarine
1 large clove garlic, mashed
1 large onion, chopped
1 small red or orange bell pepper, chopped
2 small zucchini, chopped
1/4 c white wine
1 t salt
8 oz. whole-wheat spaghetti
2 T oil
Parmesan cheese

In large skillet brown meat in butter with garlic. Remove meat to warm platter. Add onion, bell pepper, and zucchini to skillet and cook until crisp-tender. Add wine and salt; return meat to skillet. Meanwhile, cook spaghetti; drain. Toss spaghetti with oil, then combine with meat-vegetable mixture. Top with Parmesan. 4 servings.

Sunday, January 22, 2006

Cyndi's Salsa

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2 cloves garlic
1/2 t salt
1 small jalapeño, sliced (remove the veins and seeds if you want it milder)
1 14.5-oz. can diced tomatoes (Contadina is best)
1 t Splenda granular
1 T dried cilantro
2 green onions, sliced (including green part)

Place all ingredients except green onions in blender and whirl until garlic and jalapeño are ground up and mixture is of even consistency. Pour into serving bowl and add green onions.

Donna Hay's Lime Macaroons

2 cups desiccated coconut
1/2 cup sugar
2 egg whites
1 tablespoon shredded lime zest

Preheat the oven to 180ºC. Place the coconut, sugar, egg whites and lime zest in a bowl and mix to combine. Roll the mixture into balls. Place on a lined baking tray, flatten slightly and cook for 10-12 minutes or until light golden. Serve with coffee. Makes 15.

Chicken Thighs Adobo

1 T Splenda brown sugar blend
1 T olive oil
1 T orange juice concentrate
1 T dried cilantro
2 t red wine or cider vinegar
1 t chipotle or regular chili powder
1/2 t ground cumin
1/2 t dried oregano
1/4 t salt
1/8 ground red pepper
1/8 t ground cinnamon
1/2 t minced garlic
6 boneless, skinless chicken thighs

Mix all ingredients except chicken in a medium bowl. Put thighs in bowl; turn them to get all surfaces coated with marinade. Marinate as long as possible before grilling. Works on either an indoor or outdoor grill. Serves 3

Marilyn's Unforgettable Casserole

3 c chopped cooked chicken (3-4 breasts)
2 c finely chopped celery
1 c grated cheddar cheese
1/2 c slivered almonds
1/2 c light mayonnaise
1/2 c light sour cream
1 can cream of chicken soup
1 4-oz can water chestnuts, drained and chopped
1 large can French’s fried onion rings

Mix first 8 ingredients. Spoon into lightly greased 11 x 7” baking dish. Bake 40 min. at 350˚. Sprinkle onions evenly over top. Bake 5 more minutes or until bubbly around the edges. Let stand 10 minutes before serving.

Alice Alene's Oven-Barbecued Chicken

Oven-Barbecued Chicken

2 8-oz. cans tomato sauce
1 c water
1 onion, chopped
2 T soy sauce
3 T mustard
1/4 c Splenda Brown Sugar Blend or 1/2 c brown sugar
1 t garlic powder
3-4 chicken breasts or 1 chicken, cut up

Place all ingredients (except chicken) in small saucepan. Mix well and simmer about 10 minutes. Put chicken in shallow baking dish and pour sauce over. Bake, uncovered, at 350˚ 50 minutes to an hour. Serve with rice.

Pepper Jelly Chicken

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2 boneless, skinless chicken breast halves
1/3 c jalapeño jelly
1/2 packet dried onion soup mix

Put chicken in small baking dish. Combine jelly and soup mix; spread over chicken. Bake at 350˚ for 25-30 minutes, or until juices run clear when chicken is pierced.

Pretty in Pink Macaroons

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2 c flaked unsweetened coconut
1/3 cup Splenda granular
2 T almond flour (I ground my own almond flour in my former coffee grinder)
1/8 t salt
2 egg whites
1/2 t almond extract
1 drop red food color

Preheat oven to 325 ˚.
Combine coconut, splenda, almond flour and salt in mixing bowl.
Stir in egg whites and almond extract: mix well. Roll the mixture into balls. Place on a lined baking tray, flatten slightly and cook for 10-12 minutes or until light golden. Watch closely, they burn easily. Remove from baking sheet immediately.
Cool on rack. Makes 12.

These end up being low carb! Yummy, too.

, ,,

Sausage-Egg Quesadillas

1/2 lb. bulk breakfast sausage (Jimmy Dean is by far the best; no grease to drain)
1/4 c chopped onion
1-2 T chili powder (if you’re using chipotle chili powder, use just the 1 tablespoon–it’s really hot)
4 eggs
grated cheddar
flour tortillas (soft taco size(

Brown sausage together with the onion, breaking the sausage up into smaller crumbles. When browned, sprinkle with chili powder. Add eggs, and stir all together until eggs are cooked. Assemble the quesadillas: put a tortilla on a hot skillet. Spread about 1/3 cup of sausage-egg mixture on one half of the tortilla, then add a couple tablespoons shredded cheese. Fold tortilla over to form a half-circle. Brown lightly on both sides. Makes about 8

Sausage-Egg Quesadillas (Healthy Version)

1/2 lb. bulk lowfat sausage (Jimmy Dean makes a good one)
1/4 c chopped onion
1/2 T chili powder (if you’re using chipotle chili powder, use just the 1 tablespoon–it’s really hot)
1 cup Eggbeaters (try the southwestern flavor, too!)
grated nonfat cheddar
whole wheat or low-carb flour tortillas

Brown sausage together with the onion, breaking the sausage up into smaller crumbles. When browned, sprinkle with chili powder. Add Eggbeaters, and stir all together until eggs are cooked. Assemble the quesadillas: put a tortilla on a hot skillet. Spread about 1/3 cup of sausage-egg mixture on one half of the tortilla, then add a couple tablespoons shredded cheese. Fold tortilla over to form a half-circle. Brown lightly on both sides. Makes about 8.

Whole Wheat Banana-Walnut Pancakes


1 1/2 c whole wheat flour
1 1/2 t baking powder
dash salt
1/2 t cinnamon
1/2 t nutmeg
1/8 t ground clove
1 egg
1 t oil
1/2 T honey
1 1/2 c milk
1/8 t vanilla
2 very ripe bananas
1/2 c chopped walnuts

In a large bowl mix first six ingredients until well blended. Make a well in the center of the mixture. In a separate bowl, beat together egg, oil, honey, milk, and vanilla. Slice banana in quarters lengthwise, then slice horizontally into very thin pieces. Add egg mixture, banana, and walnuts into the well of the flour mixture. Stir ingredients until well blended. Add a little more milk, if necessary, until the mixture has a good, pourable quality. Fry on greased griddle until cooked through.

Huevos Rancheros

Huevos Rancheros

Ranchero Sauce

1/4 c chopped onion
1/4 c chopped bell pepper
1 T diced pickled jalapeño (don't use fresh–they're too hot!)
1/2 t vegetable oil
1 t chicken bouillon powder
1 10-oz. can mild or medium enchilada sauce (I use Old El Paso)
1/3 c water

In a small saucepan, sauté onion and bell pepper in oil until tender. Add jalapeño, bouillon powder, enchilada sauce, and water. Simmer 5-10 minutes. Store leftovers in freezer until next time. This recipe makes enough for 4-6 servings of Huevos Rancheros, depending on how much you use.

Putting it all together:

Put two 6-inch corn tortillas on a hot griddle or skillet. Sprinkle with some cheddar cheese. In another small skillet, cook two eggs "over easy" or "over medium." Remove tortillas to your plate when cheese is melted. Top with the eggs, and then put Ranchero sauce over the eggs. We usually have this with some hash brown potatoes.

Whole Wheat Pecan Coffee Cake

2 c whole wheat flour
1 t baking powder
2 T milk powder
1/2 t baking soda
1 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/4 t ground cloves
1/4 t allspice
2 eggs, beaten
1 c buttermilk or plain yogurt
1/3 c honey
1/3 c Splenda granular
3 T melted butter or oil

2/3 c chopped toasted pecans
1 T butter
2 T honey

Preheat oven to 350˚. Stir all the dry ingredients together using only one-half of all the spices. Set aside the remaining 1/4 teaspoons of cinnamon, nutmeg, ginger, and 1/8 teaspoons of cloves and allspice for the topping. In a separate bowl combine the eggs, buttermilk, honey, Splenda, and melted butter. Stir the wet ingredients into the dry with as few strokes as possible, then turn the mixture into an oiled 7x11" baking pan. Prepare the topping as follows: melt the butter in a small frying pan; add the chopped pecans and heat until they are toasty brown and fragrant with butter. Remove from heat; stir in the honey and remaining spices. Spread the topping carefully over the batter in the baking pan. Bake for about 25 minutes, until the cake tests done.

Benedict Strata

Benedict Strata

3 English muffins
6 slices Canadian bacon, chopped
6 eggs
1 1/2 c low-fat milk
2 T reduced-fat mayonnaise
2 t grated lemon peel
2 T lemon juice

Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8-inch square baking dish. In medium bowl, beat together eggs, milk, mayonnaise, lemon peel and lemon juice until well blended. Pour evenly over muffin-ham mixture. Cover. Refrigerate several hours or overnight.
Uncover. Bake in preheated 350˚ oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes.

Biscuits with Sausage Gravy and Scrambled Eggs

for two-three people

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1/2 lb. breakfast sausage (I prefer Jimmy Dean Hot)
1/4 c flour
2 c milk
1 t chicken bouillon powder or granules
1/2 t black pepper
1/4-1/2 t ground cayenne pepper (optional)
4-5 eggs or equivalent in Eggbeaters
nonstick cooking spray
freshly baked biscuits of your choice

In a large skillet, brown the sausage over medium-high heat, crumbling it into smaller pieces as it cooks. When it’s almost completely brown, sprinkle with flour. Continue to cook another 2 minutes. Add milk, bouillon powder or granules, pepper, and cayenne, if desired. Lower temperature to medium low, and continue to cook, stirring often, until thickened. Spray another skillet with nonstick cooking spray and scramble the eggs. Split biscuits on plates. Top with scrambled eggs, then with the sausage gravy.

Zigeuner (Gypsy) Schnitzel

The Schnitzel:

4-6 thin boneless pork chops or pork sirloins
1 c flour
3 eggs
1/3-1/2 cup milk
2 c bread crumbs
1/3 c vegetable oil

The Sauce:

2 T vegetable oil
2 c sliced mushrooms
1/2 sm. onion, sliced vertically
1/2 bell pepper, cut in strips about 1” long
1/4 c flour
1 1/2 c beef broth
1/3 c Kruegermann’s Pickle-Salad Mix
(note: if you can’t get this ingredient, use dill pickles, cut into strips about 1” long)
1 t Kitchen Bouquet browning and seasoning sauce
salt to taste

To Make the Schnitzel: Tenderize the chops or sirloins with a meat mallet. Set out three shallow bowls. In the first, put the flour, which you’ll use to dredge the pork. Next is the eggs and milk, beaten together. Dip the floured pork into this mixture. Put the bread crumbs into the third bowl, and use it to coat the floured and battered pork. Let the pork sit about 15 minutes before frying. Heat the oil in a skillet, and brown the chops on both sides. Serve with the sauce.

To Make the Sauce: Heat oil in saucepan; sauté mushrooms, onion, and bell pepper until tender. Sprinkle with the flour and stir to blend. Cook, stirring, another minute or so. Add beef broth, and continue to cook, stirring occasionally, until thickened. Add Kitchen Bouquet (it adds good color and a bit more flavor to the sauce) and pickle-salad mix. Taste and add salt, if necessary. Serve over schnitzel.

Grilled Jerk Pork Chops


The Rub:

1 1/2 t ground allspice
1 1/2 t dried thyme
1 1/2 t garlic powder
1 t curry powder
1 1/2 t paprika
2 t Splenda brown sugar blend
1/2 t salt
3/4 t black pepper
1 1/2 t cayenne pepper
1/4 t nutmeg
1/4 t ground cinnamon
1/8 t ground cloves

The Chops:

Mazola Pure cooking spray*
2 t lime juice
3-4 boneless pork chops
2 T jerk seasoning rub (above)

Spray electric grill surfaces with cooking spray; preheat. Sprinkle both sides of chops with lime juice and jerk seasoning. Spread evenly with your fingers. Cook on grill about 5 minutes.

* Don’t use Pam or similar nonstick cooking sprays on electric grills. The silicone in them builds up over time, creating a sticky surface.

Apple Pork Mini-Roast

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1 large boneless chop (about 3 inches thick)
1 onion, thinly sliced
3-5 red potatoes (enough for two people)
2 apples, thinly sliced
1 1/2 c apple juice

Place pork chop in roasting pan. Add apples, onions and potatoes to pan. Sprinkle with seasoned salt. Add apple juice. Cover and bake at 350˚ for 1 to 1/2 hours, or until chop is done and potatoes are tender, uncovering the last 15 minutes.

Jamie's Chopped Salad

1 head romaine (the heart - from a bag of three), sliced and then chopped
about 3" of a cucumber, peeled, diced
2 small roma tomatoes (or other ripe tomato), diced
thinly sliced purple onion to taste

3-4 T red wine vinegar
3 T olive oil
1/4 t salt
1/8 t (one twist of the grinder) black pepper
3 t Splenda granular
1/8 t paprika

Whisk together the vinaigrette, toss with the salad. Add blue or feta cheese crumbles, if you like.

Cyndi's Four-Bean Salad

2 T finely diced onion
1/2 c white or cider vinegar
2 T Splenda granular
1/2 t salt
1/4 t pepper
1 14-15-oz. can cut green beans, drained
1 14-15-oz. can cut wax (yellow) beans, drained
1 14-15-oz. can red kidney beans, drained
1 14-15-oz. can garbanzo beans (chickpeas), drained

In medium bowl, whisk together the onion, vinegar, Splenda, salt, and pepper. Add beans. Stir to mix.

Mario's Salad

1/2 bag baby or spring greens
14 cherry or grape tomatoes, halved
1/4 c piñon nuts, toasted
1/4 c feta cheese

Divide greens, tomatoes, nuts and cheese equally between two plates. Drizzle with a couple spoonfuls of balsamic vinaigrette.

Balsamic Vinaigrette
3 T balsamic vinegar
1/3 c olive oil
2 t Dijon mustard
dash salt
dash ground pepper

Whisk together all ingredients.

Karottensalat (German Carrot Salad)


3 c shredded carrots
3 T Splenda
3 T vinegar
3 T water
2 T vegetable oil

Mix together all ingredients. Chill until serving.

Deutscher Gurkensalat (German Cucumber Salad)

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1/4 c white vinegar
1/4 c water
2 t Splenda Granular
1/4 t salt
1/8 t pepper
1 cucumber, peeled and thinly sliced or waffle-sliced (see picture)

In a medium bowl, whisk together the vinegar, water, Splenda, salt and pepper. Add cucumber and stir. Keep in refrigerator until you’re ready to eat it. Toss salad occasionally to get all pieces in the vinegar mixture.

Poppy Seed Dressing

1 T honey
3 T cider vinegar
2 T olive oil
1 sm. shallot , minced
2 t Dijon mustard
2 t poppy seeds

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I made a salad of baby spring greens, toasted piñon nuts, and blue cheese, and then used the poppy seed dressing. It was quite tasty!

Big Zucchini Gingerbread

2 c whole wheat flour
1 1/3 c all-purpose flour
1/2 c wheat or oat bran
1 t baking soda
1 t baking powder
1/2 t kosher salt
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
3 c grated zucchini
3 eggs
1/2 c applesauce
1/2 c oil
3/4 c brown sugar
3/4 c molasses

Preheat oven to 350°. Prepare two loaf pans by spraying with non-stick spray. Combine dry ingredients in a large bowl. Combine wet ingredients including zucchini in a smaller bowl. Add the wet ingrients to the dry and stir until just combined. Pour mixture into loaf pans. Bake for 45-50 minutes.

Whole Wheat Pumpkin Bread

2/3 c oil
1 c molasses
1/3 c Splenda granular
1 15-oz can pureed, cooked pumpkin
4 eggs, beaten
1 t cinnamon
1 t ground nutmeg
1/2 t ground allspice
1/2 t cloves
1/2 t salt
2 t fresh ginger, grated
4 T soy flour
1/2 c milk powder
1/2 c 9-grain cereal (can substitute wheat or oat bran)
3 1/2 c whole wheat flour
2 T baking powder

Preheat oven to 325˚. Blend the oil, molasses, pumpkin, eggs, and all of the spices in a large bowl. Stir the remaining ingredients togther and add to the first mixture. Bake in a two well-oiled 5x9" loaf pan for about 1 hour. If the loaf gets too brown before the end of the baking time, lower the heat to 300˚.

Whole Wheat Double Cranberry Bread

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(not the best loaf this time--it sank a little!)

1/2 c butter, softened
2/3 c honey
1 1/2 c Splenda granular
3 eggs
2 c orange juice
3 2/3 c whole wheat flour
1/3 c nine-grain cereal (can substitute oat or wheat bran)
1/2 c powdered milk (I use Milkman brand)
1/4 c ground flaxseed
2 t baking powder
2 t baking soda
1 t salt
2 T dried grated orange peel
2 c chopped pecans or walnuts
1 bag (about 2 cups) fresh cranberries
1 6-oz. package (about 1 1/3 cups) dried cranberries

Preheat oven to 325˚. Grease two 9-inch loaf pans. Cream the butter and honey; beat in Splenda, eggs, and orange juice. In a separate bowl, stir together all dry ingredients (except nuts and berries); add them gradually to the liquid mixture. Fold in nuts and cranberries. Turn the batter into the prepared loaf pans. Bake 1 1/4 hours. Cool 10 minutes; remove from pans to finish cooling.

Raisin Bran Bread

1 2/3 c whole wheat flour
1 c wheat bran
1/4 c nine-grain cereal
2 T ground flaxseed
1 t baking soda
1 1/2 c lowfat milk
1/2 c molasses
2 T walnut or vegetable oil
1 T lemon juice
1/2 - 3/4 c raisins
1/2 - 3/4 c chopped pecans or walnuts

Place the flour, wheat bran, cereal, flaxseed and baking soda in a large bowl, and stir to mix well. Place the milk, molasses, oil, and lemon juice in a medium-sized bowl, and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the raisins. Coat an 8x8x4" loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325˚ for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake. Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.)

Sweet Potato Quinoa Cornbread

Sweet Potato Quinoa Cornbread

2 T butter, melted
1 egg
1 4-oz. jar baby food sweet potatoes
1 8-oz. carton plain nonfat yogurt
1 c medium-grind cornmeal
1 c quinoa meal *
1 T baking powder
1/2 t salt
2 T Splenda brown sugar blend or 4 T brown sugar
1/2 c coarsely chopped cashews

*I ground it in my coffee grinder, which, since we quite buying whole bean coffee because DH will settle for Folger’s and I hardly drink coffee at home and stop at Starbuck’s on my way to work...I’m such a Starbuck’s snob.

Apple Crisp Muffins

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3 apples, peeled, cored, and cut into thin slices
1/2 t allspice
1/2 t cinnamon
1 c whole wheat flour
1 3/4 c all-purpose flour
3/4 c oats
3 T ground flaxseed
1/2 c Splenda granular
1/4 c Splenda brown sugar blend
1 T baking powder
1/2 t cinnamon
1/2 t allspice
1 t baking soda
1/4 t salt
3/4 c Eggbeaters or 3 eggs
1 1/2 c nonfat or lowfat milk
1/4 c canola oil

Preheat oven to 375˚. Lightly spray muffin tins with cooking spray or use paper cups. Mix together apples, 1/2 t allspice and 1/2 t cinnamon; set aside. Combine dry ingredients in a large bowl. In a separate bowl, whisk egg substitute or eggs and oil. Add milk; mix well. Stir wet ingredients into dry ingredients until just moistened. Spoon into prepared muffin tins and top each with two slices of apple. Press apple slices lightly into batter. Bake for 20 minutes or until toothpick inserted in center comes out clean. Makes 18.

Rotkohl (Red Cabbage)

1 med. head red cabbage, finely shredded
1/4 cup butter
1/2 cup sugar or Splenda (to begin with)
1/2 cup red wine vinegar (to begin with)
1/2 cup water (to begin with)
salt and pepper

Put all ingredients together in large pot. Cook at least two hours over very low heat. Cabbage will wilt and darken. If it begins to get dry, add more vinegar and water. You don’t want it soupy, though. Taste periodically, and add more sugar/Splenda or vinegar as needed. Makes about 12 servings.

Spanish Rice

1 T vegetable oil
1 c white rice (regular or converted, but NOT instant)
2 T chopped onion
1 clove garlic, minced or pressed through garlic press
2 c water
2 t chicken bouillon granules or 2 cubes
2 T chopped peeled tomato (this is where I use canned tomatoes that I’ve frozen individually)
1/3 c frozen peas or mixed vegetables
black pepper

In a saucepan, sauté rice in oil over medium heat until rice is brown. Add onion and garlic; sauté another minute or so. Add remaining ingredients. Cover; bring to a boil Lower heat and simmer approx. 15 minutes or until all liquid is absorbed.

Beef and Lentils

crockpot recipe

1 med. onion
3 whole cloves
5 c water
1 lb. lentils
1 t salt
1 bay leaf
1 lb. (or less) ground beef, browned and drained
1/2 c ketchup
1/4 c molasses
2 T brown sugar
1 t dry mustard
1/4 t Worcestershire sauce
1 onion, finely chopped

Stick the cloves into the whole, peeled onion. In a large saucepan, combine water, lentils, salt, bay leaf, and whole onion with cloves. Simmer 30 minutes. Meanwhile, combine all remaining ingredients in crockpot. Stir in simmered ingredients from saucepan. Add additional water if mixture seems dry. Cover. Cook on low 6-8 hours. Add water as necessary to keep from drying. Serve topped with salsa and/or sour cream.


Originally uploaded by mtncyndi.

3/4 lb. lean ground beef
1/2 of a medium onion (about 1/4 cup), diced
1/2 of a bell pepper (about 1/4 cup), diced
1/3 cup raisins
2 med. tomatoes, diced (about 1 cup)
1/4 cup slivered almonds, toasted
1/3 cup sliced green olives (I use the stuffed ones, but it doesn’t matter)
salt and pepper to taste

Brown the ground beef in a skillet over medium-high heat along with the onion and bell pepper. Add the raisins and tomatoes. Reduce heat; cover and simmer 10 minutes. Add almonds and olives; stir. Serve over hot rice. Makes 3 servings (4 if you serve smaller servings.)

Linguine with Swiss Cheese, Ham and Peas

8 oz. linguine (I use Dreamfields)
2 T butter or margarine
2 T flour
1 c milk
dash salt
dash pepper
dash nutmeg
1 c grated Swiss cheese
1 c diced cooked ham
1 c frozen peas, thawed

Cook linguine according to package directions; drain. In a large pot, melt the butter. Add flour and whisk till smooth. Cook over low heat for 2 minutes. Add milk, salt, pepper, and nutmeg. Continue to cook, stirring, until thickened. Add cheese and stir until cheese is melted. Add ham and peas. Add hot cooked pasta and toss. If the pasta has just come from the pan, serve immediately. If not, then heat over very low heat until hot throughout. Makes 4 servings.

Quinoa with Roasted Vegetables

Roasted Vegetables:

2 red bell peppers
2 tomatoes
2 T olive oil
1/4 t kosher salt
freshly ground black pepper
1/3 c slivered fresh basil
1 (14-oz. can reduced-sodium chicken or vegetable broth (1 2/3 cups)


1 c quinoa
1/4 t kosher salt
freshly ground black pepper
2 T toasted pine nuts
1/4 c jarred romesco sauce*
2 T lemon juice
1 T olive oil
4 c cleaned and stemmed arugula leaves
1/3 c Parmesan cheese shavings

To prepare Roasted Vegetables: Preheat oven to 375˚. Halve red peppers and remove stems and seeds. Cut into 1-inch-wide pieces and put on a rimmed baking sheet. Cut tomatoes in half crosswise and place cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 30 minutes or until tender and browned. Stir peppers once. Remove from oven and cool slightly. Toss peppers with basil. When tomatoes are cool enough to handle, remove skins and seeds. Chop flesh to a fine puree or puree in a food processor. Combine with broth to equal 2 cups and set aside.

To prepare Quinoa: Put quinoa in a fine sieve and rinse with cold water 5 minutes to release the bitterness. Drain well. In a 1 1/2-qt. saucepan, combine tomato broth with quinoa and salt. Bring to a boil, reduce heat to medium-low and simmer 15 minutes. Uncover and cook about 5 minutes longer until the liquid has been absorbed. Season with pepper and add pine nuts. Set aside, uncovered, 5 minutes. Whisk together romesco sauce, lemon juice and olive oil. Divide arugula among plates and spoon quinoa on top, then peppers. Drizzle sauce over everything and sprinkle Parmesan on top. Makes 4-6 servings.

*There are several brands of romesco sauce, a puree of sweet peppers, toasted almonds, hot pepper and other seasonings, available. Look for it in the condiment or sauce sections in supermarkets.

Mixed Berry Yogurt Pie

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1 9" pie crust
2 eggs
3 tablespoons Splenda granular
1 cup plain yogurt
3 T lemon juice
1 t vanilla extract
2 cup mixed berries (I used blueberries, raspberries, and blackberries)

Preheat over to 350°F. Filling: Mix all the filling ingredients, except the blueberries until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for about 60 minutes until the crust is browned and the custard has set. About halfway through, you'll want to cover the crust edges with foil or pie crust rims. Chill well.

Mocha Walnut Pudding Cake

1 c all-purpose flour
3/4 c sugar
3 T unsw. cocoa powder
2 t baking powder
1 t instant coffee powder
1/4 t salt
1/8 t cinnamon
1 c chopped walnuts
1/2 c milk
1/4 c butter, melted
1 t vanilla extract
1 T dark rum or brandy
1/2 c sugar
1/2 c packed dark brown sugar
5 T unsweetened cocoa powder
1 c hot water
1 c chilled whipping cream, whipped to soft peaks

Position rack in center of oven and preheat to 350˚. Sift first 7 ingredients into med. bowl. Stir in walnuts. Com-bine milk, butter, vanilla, and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread in 8-in square glass baking dish. Mix 1/2 c sugar, brown sugar, and 5 T cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools. Serve warm or at room temperature with whipped cream.

Chocolate Lava Muffins

8 oz semisweet chocolate chips (1 1/3 cup.s)
1 stick butter softened
1/2 tsp vanilla
1/2 c sugar
3 T flour
1/4 t salt
4 eggs

Place a medium metal bowl in a saucepan of simmering water. Melt chocolate and butter in the bowl. Stir in the vanilla. In another bowl, combine the sugar, flour and salt. Sift these into the chocolate mixture and mix with an electric hand mixer. Add one egg at a time, fully incorporating each egg before adding the next. Beat on high until the batter is creamy and lightens in color. (approximately 4 minutes) Chill mixture.
Preheat oven to 375. Coat muffin tin with butter. Spoon mixture into the muffin tin using approx. 1/3 C. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey. Let cool some before serving. Makes 12

Milky Way Cake

Melt in double boiler: 8 Milky Ways, 1 stick butter
Set aside.

Blend: 1 stick butter, 4 eggs, 2 cups sugar
Add: 1/2 tsp. soda in 1 cup buttermilk
Alternating with: 2 1/2 cups flour, 1 tsp. vanilla

Fold in Milky Ways and add 1 cup chopped nuts. Bake for 1 1/2 hours at 325 ˚ in a greased and floured tube or bundt pan.

Glaze: 3 Milky Ways, 1 stick butter, melted. Add 1 Tbsp milk, 1 tsp. vanilla, 1 cup powdered sugar.
Cool cake and poor glaze over.

Teriyaki Beef and Pepper Bowls

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1 lb. flank steak or sirloin
steak, thinly sliced
1/2 c teriyaki sauce (I use Mr. Yoshida’s Gourmet Sauce)
1/2 med. onion, thinly sliced
1 T vegetable oil
2 bell peppers, any color, cut into strips 1/4” wide and about 2 inches long
1 8-oz. can sliced water chestnuts, drained
2 c hot cooked rice

In a bowl, marinate meat, teriyaki sauce, and onions for 5 minutes; drain and discard marinade. In large skillet or wok, heat oil until hot. Stir-fry meat and onions until meat is lightly browned. Add peppers and water chestnuts, sauté until peppers are heated through. Divide rice into bowls and top with teriyaki beef. Add additional teriyaki sauce if desired

Chuck's Bean Dip

1 can condensed bean with bacon soup
3/4 cup Velveeta cheese cut in cubes
1/2 teaspoon garlic powder
1 small fresh jalapeño, finely diced

Mix undiluted soup withVelveeta , garlic powder, and jalapeños. Heat over low fire and serve hot. This works well in one of those miniature crockpots.



1 Haas avocado (the black pebbly skin)
2 T finely chopped onion
1/4 t garlic salt
1 T dried cilantro or 2 T chopped fresh cilantro
1 tomato, diced
1 T light or regular Miracle Whip (really!)
2 T light or regular sour cream
1 t finely diced jalapeño ( or more, if you’re brave!)
1/4 t ground cayenne pepper
1 t lime juice

Peel avocado, smash with a fork. Add remaining ingredients; stir well.

Sunday, January 15, 2006

Sweet and Sour Sauce

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1 T + 1 t vinegar
2 T Splenda
1 T + 1 t ketchup
2 t cornstarch
1/3 c water

Combine ingredients in a small saucepan; heat over low heat until thick. Serve hot or cold

Friday, January 13, 2006

Whole Wheat Freggie Bars


2 1/2 c whole wheat flour
3 T ground flaxseed
1 1/2 t cinnamon
1 t baking powder
1/2 t salt
1/2 c Splenda
2 T Splenda brown sugar blend
1/2 c unsweetened applesauce
2 large eggs
3/4 c finely chopped zucchini
2 sm. jars baby food - try carrot, plums, sweet potatoes
1 med. apple, chopped

Preheat oven to 350°. Spray a 9x13" baking pan with nonstick cooking spray. Combine flour, flax, cinnamon, baking powder, salt and Splenda brown sugar blend and Splenda. In a separate bowl, combine applesauce and eggs. Mix in remaining ingredients. Combine wet and dry ingredients and spread in prepared pan. Bake 20 minutes.

Hot Buttered Rum Mix for a Crowd

1 lb. brown sugar
1 lb. powdered sugar
1 lb. butter
1 qt. vanilla ice cream
1 t allspice
1 t cinnamon
1 t nutmeg

Mix all ingredients except rum. Heat very slowly until mixture is like thin cake batter. Remove from heat; cool. Cover and freeze. When ready to serve, put 2 teaspoons frozen mixture in a mug, add 1 1/2 oz of rum. Fill remainder of cup with hot water and stir to melt frozen mixture. Sprinkle with nutmeg.

Thursday, January 12, 2006

Crockpot Beef Fajitas


1 lb. skirt steak, cut lengthwise across the grain into 4” strips
2 bell peppers, sliced lengthwise 1/2” thick
1-2 onions, sliced lengthwise
1 T lime juice
2 t chili powder
1 t cumin
1/2 t beef bouillon granules
1/2 c hot water

Place beef in crockpot; top with bell peppers and onions. Sprinkle with lime juice. Combine chili powder, cumin, salt, beef bouillon granules and water; pour over meat and vegetables. Cover and cook on Low for 6-7 hours or until tender. Serve with tortillas, guacamole, sour cream, and salsa.

Sunday, January 08, 2006

Crispy Oven-Fried Fish

Oven-Fried Fish

1 lb. white fish fillets, cut into 4 equal pieces
1/3 c Eggbeaters
1/2 c corn flake crumbs
1 t ground paprika
1-2 t Mrs. Dash
nonstick cooking spray

Rinse fish with cool water and pat it dry with paper towels. Place the egg substitute in a shallow bowl. Place the corn flake crumbs and seasonings in another shallow bowl, and stir to mix well. Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well. Coat a medium-sized baking sheet with cooking spray, and arrange the fish pieces on the sheet in a single layer. Spray the tops with cooking spray, and bake at 450˚ for about 15 minutes, or until the outside is crisp and golden and fish flakes easily with a fork. 4 servings

Diane's Bean "Dip"

1 15-oz. can black beans, drained
1 15-oz. can garbanzo beans, drained
1 15-oz. can diced tomatoes
1 15-oz. can corn, drained
4-6 green onions, sliced, including green part
1/2 small onion, chopped (about 1/3 cup)
1 bell pepper (any color), chopped
3-4 Tbsp. chopped fresh cilantro
1 jalapeño, chopped finely
1 8-oz. bottle Wishbone Robusto Italian Dressing (Diane says DO NOT substitute!)

Mix all ingredients together in a large bowl. Serve with tortilla chips for dipping.

Monday, January 02, 2006

Four-Cheese Mac and Cheese

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4 T butter
6 oz. pound elbow macaroni (I used soy macaroni)
4 T all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/8 teaspoon ground white pepper
dash cayenne
1/2 c Swiss cheese, grated
1/2 c sharp cheddar cheese, grated
3 slices Provolone
1 c cheddar, graded
1/3 cup fine bread crumbs
1/2 t seasoning salt

Preheat the oven to 350˚. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well. Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, the Swiss, sharp cheddar, Provolne, and 1/2 cup of the cheddar, and stir well. Add the noodles and stir well. Pour into the prepared dish. In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and seasoning salt. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving.

Blackeyed Peas and Rice

3 slices bacon
1 small onion, chopped
1 16-oz can black-eyed peas, drained
1 14-1/2-oz can stewed tomatoes, undrained and chopped
1 1/2 c cooked rice
1/4 t hot sauce
1/8 t garlic powder
1/8 t pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in drippings until tender. Drain onion and discard drippings; return onion to skillet. Add peas and remaining ingredients; cover and cook over low heat 8 to 10 minutes. Spoon into a serving dish; sprinkle crumbled bacon over top. 6 Servings.

Garlic-Rosemary Roasted Potatoes


4-5 small red potatoes
2 T olive oil
1-2 cloves garlic, pressed
1 t rosemary, crumbled (I use a mortar and pestle)
2 T dried parsley
1 t salt

Cover potatoes with water in a large pot. Cover and bring to a boil. Boil for 15 minutes. Drain. Preheat oven to 400˚. Cut each potato in half; cut each half in three wedges. In a medium bowl, stir together the olive oil, garlic, rosemary, parsley and salt. Add potatoes, and toss gently to coat all exposed surfaces. Turn out onto a metal cookie sheet (don’t use stoneware for this for two reasons: metal browns the vegetables better, and stoneware can get ruined from the absorption of the garlic and rosemary). Using tongs, turn each one skin side down. Roast for 15 minutes or until golden brown and crusty.

Sunday, January 01, 2006

Garden Bounty Muffins

1/4 c sugar
3/4 c Splenda
1 c shredded carrots
1 c shredded zucchini
1/2 c raisins
1/2 c applesauce
1 egg
1/2 c Eggbeaters
2 T canola oil
1 t vanilla extract
1/4 c ground flaxseed
2 c whole wheat flour
1/4 c oat or wheat bran
2 t baking soda
1 t salt
1 t orange zest
1 t ground nutmeg
1/2 t baking powder

Preheat oven to 375˚. Spray 18 muffin cups with nonstick cooking spray. In a large bowl, combine sugar, Splenda, carrots, zucchini, raisins, applesauce, egg, Eggbeaters, oil, extract, and flaxseed until well blended. In a medium bowl, combine flour, bran, soda, salt, zest, nutmeg, and baking powder. Stir flour mixture into vegetable mixture until moistened. Fill muffin cups 2/3 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool 10 minutes. Makes 18

Kartoffelsalat (German Potato Salad)

5-6 medium white potatoes
1 medium onion, finely diced
white pepper
1/4 c oil
1/4 c white or cider vinegar
2 eggs, beaten

Boil potatoes in their jackets until tender. Cool. Peel. Slice into bowl, stopping periodically to sprinkle with diced onion, salt and white pepper. Mix oil and vinegar; pour over potatoes. Add beaten eggs. (Yes, they're raw.) Stir gently to blend flavors. I like to eat mine at room temperature; DH likes his chilled. Either way, it's as authentic as you can get, and much more simple than the cooked sweet bacon dressing.

Lemon-Garlic Schwenks (Grilled Pork Sirloin)


1/3 cup olive oil
1/3 cup lemon juice
1-2 tsp chopped garlic
1 t dried oregano
2 T dried parsley

Marinate 4-5 boneless pork sirloins in it for a few hours or overnight, then grill. Serve on a crusty sandwich roll.

Mom's Spaghetti Sauce


3/4 lb. lean ground beef
1/4 c chopped onion
1/4 c chopped bell pepper
2 cloves garlic, minced or pressed through a garlic press
1 14.5-oz. can diced tomatoes
2 small cans tomato paste
2 tomato paste cans water
1 T sugar
1 t salt
1 1/2 t dried oregano
1/4 t dried thyme
1/2 t crushed red pepper
1/4 t ground black pepper
2 T chopped parsley
1/3 c Parmesan cheese

In a large saucepan, brown the ground beef together with the onion and bell pepper. Add remaining ingredients. Simmer over low heat at least 30 minutes for flavors to blend. Serve over hot spaghetti noodles.

Kalyn's Green Chile and Cheese Egg "Muffins"

12 eggs
half of a 4 oz can diced green chiles, with juice
(be sure to use Anaheim chiles, not jalapeños)
about 2 cups Four Cheese Mexican Blend
(sharp cheddar is good too)
2 T cream, half and half, or milk
1 tsp. Spike Seasoning (optional)
salt/pepper to taste

Preheat oven to 375. Put 2 muffin liners in each muffin cup (12 muffin size pan) and spray with nonstick spray. In each muffin liner put a very generous pinch of the grated cheese. The muffin cup should be about 2/3 full before you put the egg in. Break eggs into bowl, add milk or cream and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs. Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side or you will have a cooked-on egg mess.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg. Bake 375 for 35 minutes, or until all muffins are puffed up and the top is starting to brown.

Honey-Lime Chicken


1/4 c oil
1 chicken, cut up
2 T minced onion
2 clove garlic, minced
2 T honey
1/4 t turmeric
1/2 t crushed red pepper
1/2 t ground cumin
1/2 t ground coriander
4 T soy sauce
3 T lime juice
1 lime, cut in wedges.

Heat the oil in heavy skillet and brown chicken lightly. Add onion and garlic to skillet; continue cooking chicken until onion is tender. Mix honey, turmeric, red pepper, cumin, coriander, and soy sauce. Pour over chicken, stirring to coat. Cover and simmer 35 minutes or until chicken is tender. Sprinkle with lime juice, place on hot platter, and garnish with lime. If you use this recipe with boneless breasts, it doesn’t take as long to cook.