Post by nybirder on Sept 30, 2016 15:43:46 GMT -5
COOKING FOR TWO
2010 APRIL RECIPES
1. Palate Pleasing Pot Pie
2. Cream Soup Mix
3. Bacon Jack Chicken
4. Scalloped Potatoes with Ham
5. Beema’s Leftover Salmon
6. Golden Chicken Cordon Bleu
7. Ham and Pasta with Mushroom Cheese Sauce
8. Cheesy Sausage Lasagna Rollups
9. Baked Chix ‘n’ Tomatoes
10. Toad in the Hole (baked egg sandwich)
11. Pepper Streak
12. Grilled Talapia with Mango
13. Oven Beef Stew
14. Honey Pork Stir Fry
15. Solo Chicken Stroganoff
16. Orange Shrimp with Fettuccine
17. Chocolate Cheesecake for two
18. Barbecued Pork
19. Dinner Omelets
20. Pork Chop Cacciatore
21. Clam Stuffing Bake
22. Banana Muffin Bread
23. Scalloped Potatoes with Ham
24. Vegetable Ramekins
25. Little Dixie Pound Cake
26. Tender Beef Over Noodles
27. Homemade Egg Noodles
28. Orange Sweet Potatoes
29. Baked Stuffed Pork Chops
30. Parmesan Crusted Chicken
31. Chicken Piccata
32. Swiss Steak for Two
33. Lemon-Apricot Chicken
34. Special Fruit Salad
35. Lemon Pudding Cake for Two
36. Meatloaf
37. Roasted Garlic (Bread) for Two
38. Herbed Tuna Salad Sandwich
39. Grilled Teriyaki Chicken
40. Chicken Stew and Dumplings
41. Inside-Out Cheeseburgers
42. Focaccia, small
43. Tortellini Alfredo
44. Butters for Corn on the Cob
45. Beef, Onion, Mushroom Tart
46. Pasta with Chicken, Sausage and Peppers
47. Marinated Green Beans
48. Noodles Parmesan
49. Three Cheese Mashed Potato Casserole
50. Lemony Ice Cream Pie
51. Mushroom Beef Tips with Rice
52. Little Dixie Pound Cake
53. Fruity Chicken Salad
54. Texas 2 Step Chicken Picante
55. Rhubarb Cake
56. Hamburger & Cheese Quiche
57. Sugared Rhubarb Muffins
58. Jiffy Corn Muffin Mix
59. Jiffy Lemon Cake Mix Bars
60. Creamy Tomato Sauce for Pasta
61. Broccoli Rabe & Garlic Pasta for 2
62. Santa Fe Foldover
63. Half a Cake
64. Small Banana Cake
65. Lemon Pudding Cake for Two
66. Skillet Squash and Potatoes
67. Asparagus and Tomatoes with Herb Vinaigrette
68. Crockpot Angel Chicken
69. Chicken and Gravy in Bean Pot
PALATE PLEASING POT PIE
Beema
1 2/3 cups mixed vegetables (frozen is best, but canned will do just fine)
1 cup diced ham (or any other fully cooked meat)
1 can (10 3/4 oz) condensed cream soup (cream of chicken, mushroom - your choice)
1 cup all purpose baking mix (such as Bisquick)
1/2 cup milk
1 egg
Heat oven to 400°. Mix vegetables, meat and soup in ungreased glass 9" pie plate.
Stir together remaining ingredients until well blended (will be lumpy), and pour over veggie and meat mixture. Bake for 30 minutes or until golden brown. Let stand for a few minutes before serving.
Option: Add your favourite herbs or spices to the veggies to make it your own.
May be reheated in the microwave, one serving at a time.
Cream Soup Mix
Tasty
2c dry milk
1-1/4c cornstarch or 2-1/2c flour
1/4 cup chicken bouillion powder
2Tb dried onion flakes
1/2tp pepper
1tp thyme (optional)
1tp basil (optional)
Mix ingredients thoroughly and store. If the mix is made with cornstarch add 1/3c mix to 1-1/4c water. If made with flour add 1/2c mix to 1-1/4c water. this makes a concentrated casserole consistency. For soup consistency add more water.
Bacon Jack Chicken
MarineMom
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon seasoned salt
2 tablespoons butter
3 bacon strips, halved
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3 ounces pepper Jack cheese, shredded
1 tablespoon grated Parmesan cheese
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.
Nutrition Facts: 1 serving equals 561 calories, 44 g fat (21 g saturated fat), 163 mg cholesterol, 903 mg sodium, 4 g carbohydrate, trace fiber, 39 g protein.
Scalloped Potatoes with Ham
sstetzel
2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers.
Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 cup equals 485 calories, 21 g fat (11 g saturated fat), 108 mg cholesterol, 487 mg sodium, 40 g carbohydrate, 3 g fiber, 33 g protein.
Beema’s Leftover Salmon
1 can cream of celery soup (or Tastycook's cream soup mix recipe with celery seed added)
1/2 can milk
small handful minced dried onion flakes
1 teaspoon dried dill weed
a shake or two of garlic powder, black pepper and paprika.
Combine the above ingredients in a sauce pan, heat slowly on simmer, stirring until smooth. Add cooked salmon, cut into bite size pieces. Simmer slowly until hot.
Cook 8 oz (1/2 box) thin spaghetti according to package directions, drain. Put sauce over the spaghetti.
Golden Chicken Cordon Bleu
Lindachicken/Cooking for 2 magazine, Winter, 2008
2 boneless skinless chicken breast halves (6 ounces each)
2 slices deli ham (3/4 ounce each)
2 slices Swiss cheese (3/4 ounce each)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1 egg
2 tablespoons 2% milk
1/2 cup seasoned bread crumbs
1 tablespoon canola oil
1 tablespoon butter, melted
Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese.
Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl.
Dip chicken in flour mixture, then egg mixture; roll in crumbs. In a small
skillet, brown chicken in oil on all sides.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear. Discard toothpicks; drizzle with butter. Yield: 2 servings.
HAM AND PASTA WITH MUSHROOM-CHEESE SAUCE
Beema
6 ounces linguine
1 cup carrot chips, quartered
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1 can (4 oz) sweet June peas
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 tablespoon snipped parsley
1/2 teaspoon dried basil, crushed
1/4 teaspoon onion powder
1 1/4 cups milk
6 oz. fully cooked ham, cut into bite sized cubes or strips
1/2 cup shredded cheddar cheese (about 2 oz)
In a Dutch oven, cook pasta and carrots in a large amount of boiling water for 7 minutes, stirring occasionally. Add broccoli; return to boiling an cook for another 3 to 5 minutes more until pasta is tender, but firm, and vegetables are crisp-tender. Drain well. Return to pot and hold warm.
Meanwhile, for the sauce, cook mushrooms in margarine until tender. Stir in flour, and seasonings. Cook and stir until thickened and bubbly. Add ham and cheddar cheese, stirring until cheese melts. Pour sauce over pasta and vegetables, stirring to coat.
CHEESY SAUSAGE LASAGNA ROLLUPS
(For two, three rollups per person)
Beema
6 lasagne noodles
about one cup leftover mashed potatoes
equal amount of ricotta or cottage cheese (we don't like ricotta, and the cottage cheese is an excellent substitute)
1/2 large fully cooked smoke sausage (leftover from a package of two), casing removed
10 large black olives, sliced then chopped
6 cooked leftover Brussels sprouts, slice and chopped (or other leftover veggies, such as green beans, tiny sweet peas, chopped spinach, etc.)
2-3 tablespoons beef broth
From a 24 oz jar Italian sausage pasta sauce, enough to cover, see below
Preheat oven to 375°
Cook lasagne noodles, per package directions, drain, rinse in cold water and drain again. Lay the noodles flat on waxed paper, pat dry. Set aside.
Chop sausage, olives, and veggies to pea-sized bits.
Combine the potatoes, cheese, sausage, olives, sprouts and broth; stir in any optional seasonings such as oregano, garlic, black peppers.
Spoon about 1/2 cup of the mixture on each lasagne noodle, leaving two inches at either end of noodle empty. Roll each noodle and place seam side down in a glass baking dish.
Spoon as much sauce all over the rolled noodles as you would like ( I used the whole jar).
Cover with foil.
Bake at 375° for 35 minutes.
If you don't have these specific leftovers, use your imagination. Make it your own!
BAKED CHIX 'N' TOMATOES
Beema
4 to 6 large chicken tenders
1/2 cup spicy V8 juice
1 container prepared brushetta (*)
1/2 (8 oz) thin spaghetti, cut in half before cooking, prepared according to package directions.
Preheat oven to 350°. Arrange chicken in a glass baking dish, pour the juice over the chicken, turn chicken to coat. Spoon the brushetta all over the chicken. Bake about 40 minutes until bubbly. Serve over hot spaghetti, along with garlic toast.
(*) Brushetta makes a good pasta sauce, and comes in a smaller container, meaning no half jarful to put into the fridge.
TOAD IN THE HOLE, is a baked version of egg sandwich, and could be for breakfast or lunch.... the following is for one sandwich, so multiply as needed. These are "hearty" sandwiches: kids would eat just one, adults might easily eat one and a half or even two.
Beema
2 slices bread
butter and mayo to spread
1/2 cup shredded cheddar cheese
1 egg
1 teaspoon bacon bits
1 tablespoon each diced tomatoes, and sweet onions, mixed
pepper to taste
Preheat oven to 425°.
Using a 1 1/2 " round cookie cutter, cut a hole in the center of one slice of bread, set aside.
Spread butter on one side of the other slice of bread, and place buttered side down on a baking sheet. Spread mayo on the top side of that slice, then sprinkle with the bacon bits, veggies, pepper, and one half of the cheese.
Put the slice of bread that you cut the hole into on top. Crack the egg into a small cup and then slip the egg into the hole. Top with the remaining cheese.
Bake 10 minutes or until cheese is melted and the egg is set, and the toast is brown.
Pepper Steak
Grammy wv/Betty
1 lb. steak (sirloin, round or rib-eye sliced in strips)
1 large green pepper cut into strips
3 cloves garlic minced
1 large onion sliced
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/2 tsp. black pepper
1/4 tsp. crushed hot peppers (optional)
1 1/2 cups water
1 tablespoon ketchup
Brown steak, add onions and green pepper, saute until translucent. Add remaining ingredients. Cover, cook on low 15 minutes. Serve with rice, noodles, mashed potatoes. I leave out the garlic as he doesn't care for that.
Grilled Tilapia With Mango For 2
MarineMom
2 tilapia fillets (6 ounces each)
1-1/2 teaspoons Crisco® Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1-1/2 teaspoons grated Parmesan cheese
1 small lemon, sliced
1/2 medium mango, peeled and thinly sliced
Coat grill rack with cooking spray before starting the grill. Brush fillets with oil; sprinkle with salt, dill and pepper.
Grill tilapia, covered, over medium heat for 5 minutes. Turn tilapia; top with cheese, lemon and mango. Grill 4-6 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.
Nutrition Facts: 1 serving equals 217 calories, 5 g fat (1 g saturated fat), 84 mg cholesterol, 378 mg sodium, 12 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 fruit, 1/2 fat.
Oven Beef Stew
Cathwhy
1 tablespoon all purpose flour
3/4 teaspoon salt
Dash pepper
3/4 lb. beef chuck cut into 1 inch cubes
1 tablespoon shortening
1 can condensed tomato soup (10 1/2 oz)
1 1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil, crushed
2 medium potatoes, pared and cubed
2 medium carrots, cut in 1-inch pieces
1/4 cup dry red wine or water
Preheat oven to 375 degrees. Combine flour, salt and pepper; coat meat cubes in seasoned flour. Brown in hot shortening in small Dutch oven; add soup, water, onion, and basil. Cover and bake about 1 hour. Add potatoes, carrots, and wine. Cover and bake 1 hour longer or till tender.
Note: I have often added up to a cup of other leftover vegetables to this. To stretch it, serve it over brown rice.
Honey Pork Stir Fry
Beema
1 lb. pork fillet, cut into thin strips and placed in a shallow dish (I use a glass pie plate)
To make the marinade blend 2 tablespoons honey, 1 tablespoon hoisin sauce, 1 tablespoon grated ginger, and 1 garlic clove, peeled and crushed with two tablespoons boiling water. Pour over the pork, cover and marinate for 30 minutes in the fridge.
1 tablespoon peanut oil
3/4 cup matchstick carrots
1 1/2 cups shiitake mushrooms, wiped and sliced
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
7 oz. bok choy, shredded
1 8 oz. can water chestnuts, drained
1 8 oz. can bamboo shoots, drained
1 tablespoon chopped flat leaf parsley
Hot noodles or rice
Heat the wok, add the oil, and stir-fry the pork for two minutes, or until sealed. Add the carrot to the wok and continue to stir-fry for another two minutes before adding the mushrooms, soy sauce and wine or sherry. Stir fy for 2 minutes, and then add the bok choy, water chestnuts and bamboo shoots. Cook for another 1 to 2 minutes or until pork is tender. Add the parsley and serve with rice or noodles.
Solo Chicken Stroganoff (From TOH Oct 2004)
Tastycook
1 b’less s’less chicken breast, cut in strips
1 c sliced fresh mushrooms
1/3 c chopped onions
1/3 c chopped green pepper
2 tbsp butter
1 tbsp flour
1/2 c chicken stock
2 tbsp sour cream
1/4 tsp salt
1/8 - 1/4 tsp pepper
1/8 tsp ground nutmeg
Hot cooked pasta
Saute the chicken, onions peppers and mushrooms in the butter in a large skillet, until chicken is no longer pink. Combine flour and stock until smooth. Gradually add to the skillet. Bring to a boil and cook until thickened. Reduce the heat, add sour cream, and seasonings. Cook and stir until heated thru’. Do NOT boil. Serve over hot pasta.
ORANGE SHRIMP WITH FETTUCCINE
Beema
12 oz. fresh or frozen shrimp, peel and deveined, tails removed
6 oz. packages dried fettuccine or linquine
1 red sweet or green pepper cut into 3/4 inch squares
1 tablespoon cooking oil
1/2 teaspoon finely shredded orange peel
2/3 cup orange juice
1 tablespoon cornstarch
1 teaspoon instant chicken bouillon granules
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 6oz. package frozen pea pods, thawed
2 oranges, peeled and sectioned, and any seeds removed *
Thaw shrimp, if frozen.
Cook pasta according to package directions, drain. Hold warm.
Meanwhile, in a large skillet, cook the pepper squares in hot oil for 1 to 2 minutes or until crisp tender. Remove peppers from skillet, add shrimp and cook and stir about 2 minutes more or until shrim turn pink. Remove shrimp.
Combine orange peel, orange juice, constarch, bouillon granules sesame oil, salt and pepper. Add to skillet. Cook and stir until thickened and bubbly. Return shrimp and peppers to the skillet, stir until well coated. Gently stir in the pea pods and orange sections, heat through.
Arrange pasta on plates and spoon the shrimp over the pasta.
(*) Peel and section the oranges over a bowl to catch the juices.
Chocolate Cheesecake for Two
Beema
2 oz (1/4 of an 8 oz pkg) cream cheese
1 tablespoon sugar
1 square Baker's semi-sweet baking chocolate, melted
1/2 cup Cool Whip, thawed
2 oreo chocolate sandwich cookies
Beat cream cheese, sugar and chocolate in a medium bowl with wire whisk until well blended. Add whipped topping, mix well.
Place 1 cookie on the bottom of each of 2 paper-lined medium muffin cups; fill evenly with cream cheese mixture.
Refrigerate 2 hours or overnight. (Or if you are in a hurry, put in the freezer for 1 hour.)
Remove the paper lining, then prepare to get your chocolate fix !!
Barbecued Pork
buffetfan
3 tablespoons chopped onion
1 tablespoon butter
1 (8 oz.) can tomato sauce
2 tablespoon brown sugar
1 - 2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon prepared mustard
1 cup cubed cooked pork
2 hamburger buns, toasted
Cook onion in butter until tender. Add next 5 ingredients. Simmer about 20 minutes. Add cooked pork. Heat 10 minutes. Spoon sauce over bun halves. Serves 2.
Dinner Omelets
butterflybugo77
4 eggs
1/4 cup milk
1/8 tsp. salt
fresh ground pepper to taste
1 Tbsp. butter
1/2 cup coarsely chopped mushroom
1/2 cup chopped tomatoes
3 Tbsp. minced green onions
1/2 cup shredded Havarti cheese
Combine eggs, milk, salt and pepper in a small bowl and beat well to mix. Place large nonstick skillet over medium high heat and melt butter in it. Pour egg mixture into the skillet. Reduce heat to low and cook eggs, pulling eggs to center of pan as they cook with a rubber spatula and gently lifting cooked portion to mix.
Cook until eggs are set but top is still shiny. Sprinkle the vegetables and cheese over. Fold omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt cheese. 2 servings
Pork chop cacciatore
Healthy cooking April/May 2010/Beema
6 bone-in pork loin chops (7 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon Crisco® Pure Olive Oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1/2 cup water, divided
1/2 teaspoon dried basil
2 tablespoons cornstarch
4-1/2 cups cooked egg noodles
Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
Cover and cook on low for 8-9 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.
Nutrition Facts: 1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Clam Stuffing Bake
Beema
2 tablespoons each: chopped celery, green pepper, and sweet red pepper
4 1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 (6 1/2 oz) can minced clams, drained
1/4 teaspoon lemon juice
In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almot tender. Stir in broth and carrot. Bring to a boil. Stir in the stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams.
Transfer to two 6 oz remekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice and drizzle over the stuffing mix. Bake, uncovered, at 350° for 15 to 20 minutes or until heated through and golden brown.
Banana Muffin Bread
butterflybugo77
(1 Loaf)
* 1 pkg. "JIFFY" Banana Muffin Mix
* 2 Tbsp. instant vanilla pudding mix
* 1 egg
* 2 Tbsp. margarine or butter, softened
* 2 Tbsp. milk
Preheat oven to 350°, grease 7-1/2"x3-1/2" loaf pan.
Blend ingredients together. Pour into prepared pan. Bake 30-35 minutes. Remove from pan and cool.
SCALLOPED POTATOES WITH HAM
Beema
2 teaspoons butter
2 teaspoons all-purpose flour
Dash cajun seasoning
1/2 cup milk
1 1/2 teaspoon sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
In a small saucepan, melt butter, and stir in flour and seasoning (salt and peper to taste) until smooth. Gradually add the milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese, remove from heat and set aside.
Place half the potato slices in a 1 qt. baking dish coated with cooking spray. Layer with ham, onion and half of the white sauce; repeat layers.
Cover and bake at 350° for 50 to 60 minutes or until potatoes are tender. Uncover, sprinkle with remaining cheese, and bake another 5 to 10 minutes until cheese is melted.
Vegetable Ramekins
Tastycook
1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts
In a saucepan over medium heat, cook squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato. Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Yield: 2 servings.
Little Dixie Pound Cake
Tastycook
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. Yield: 1 mini loaf.
Nutrition Facts: 1 serving (1 slice) equals 107 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 66 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
TENDER BEEF OVER NOODLES (serves two)
Beema
1/2 to 1/3 lb. beef stew meat, cut into uniform bite sized pieces
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
In a small skillet, brown the beef and onion in oil, drain. Transfer to a 1 1/2 qt. slow cooker.
Combine 1/2 cup water, ketchup, brown sugar, paprika and mustard; pour over the meat. Cover and cook on LOW for 5 hours or until meat is tender.
Combine the flour and remaining water until smooth; stir into meat mixture. Cook another 30 minutes or until thickened. Meanwhile, cook noodles according to package directions, drain, and serve with the beef. Goes well with a small salad and garlic bread. Adding a bit of chopped celery or thin sliced carrots to the slow cooker will add more flavor and substance
Homemade Egg Noodles
thegeema
1 egg
1/4 to 1/3 teaspoon salt
enough flour to make a soft dough (not sticky)
Mix, form into ball. Cover and let rest for about 10 minutes. Knead until smooth, then roll out on floured surface as thin as you can get it (almost see through), the thinner the better. Flour surface of rolled out dough, then fold in half, flour again and fold in half again. You will now have a 1/4 circle, now starting at one edge roll jelly roll fashion to a folded edge. You can now cut as thick or narrow slices as you desire and shake the strips loose using enough flour to keep cut edges from sticking to each other. Then shake most of the flour off and spread out on counter or cookie sheets to dry. How dry you want them is up to you, but the drier the better. Cook in hot broth (chicken or beef) with cut up meat for about 10 to 15 minutes or until tender. Don’t overcook. (Ratio: 1 egg to 1/4 teaspoon salt more or less and enough flour to make soft dough, just be sure not to add too much salt.)
ORANGE SWEET POTATOES
beema
3 medium sweet potatoes
1 can (8 oz) mandarin oranges, save juices
orange juice to add up to 1/2 cup
1 teaspoon grated orange rind
1/2 tablespoon cornstarch
1 1/2 tablespoons melted butter or margarine
1/4 cup brown sugar, firmly packed
1/4 cup granulated sugar
Boil potatoes in skins until tender, about 30 minutes. Preheat oven to 350°. Drain potatoes, slit open and peel, cut into quarters. Arrange potatoes in shallow glass baking dish.
Separate oranges from juice in can, add enough orange juice to juices from can to make 1/2 cup. In a sauce pan combine all ingredients, except oranges, cook, stirring, until thickened, pour over potatoes. Cover and bake for 20 minutes. Uncover, add oranges and bake another 15 minutes. Serve as a side dish.
Baked Stuffed Pork Chops
butterflybugo77
2 pork chops, 1-inch thick or more
1/4 cup fresh bread crumbs
1/4 cup finely chopped onion
1/4 cup minced apple
1/4 cup finely chopped pecans
1 small garlic clove, minced
dash fresh ground black pepper
dash cayenne
1/2 tablespoon canola oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf
salt to taste
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone. Also make slight slits in the remaining fat. This will stop the chops from curling up while they cook.
Combine bread crumbs, onion, apple, pecans, garlic, cayenne, pepper and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.
Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Season chops with salt to taste.
Cover and bake at 350° for about 1 hour or until tender, basting occasionally with pan juices. (Internal temperature for pork, no matter how long it takes, should be 160 degrees F. I always use a meat thermometer to check the internal temp.)
Serve with juices, over rice or with potatoes.
Serves 2.
PARMESAN CRUSTED CHICKEN
jdawn
1/4 c Best Foods ® Real Mayonnaise
2Tbsp grated Parmesan cheese
2 boneless, skinless chicken breast halves (about 1-1/4 lbs.) Cut in half if very large-should be about the size of your palm
2 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°. In medium bowl, combine Best Foods ® Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. I like to line the cookie sheet with non stick foil--no pan to wash.
If you don't have Italian bread crumbs you can mix about ½ c regular crumbs with 1 tsp Italian seasoning and a bit of garlic salt. Use what you need and store the rest for next time.
Chicken Piccata
groucoCT
Serves 2
2 boneless breast halves
1/4 cup seasoned flour
1 Tbsp. oil
1 Tbsp. butter
lemon slices
1 clove garlic, minced
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
2 Tbsp. fresh parsley, chopped
Pound chicken breasts to 1/4 inch thick. Dredge in seasoned flour to coat.
Set aside on waxed paper. In skillet, melt butter with oil until hot.
Saute chicken until golden brown. Stir in garlic, wine and lemon juice.
Cover and reduce heat. Simmer about 10 minutes. Remove chicken to a platter and keep warm. Bring sauce to a boil, stirring. Let sauce reduce and thicken. Stir in parsley and heat through. Spoon sauce over chicken.
Place a slice of lemon on each chicken breast and garnish with more parsley.
SWISS STEAK FOR TWO
groucho2
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
In a reseal able plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.
Yield: 2 servings.
Lemon-Apricot Chicken
butterflrbugo77
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired
Lemon-Apricot Sauce
1/3 cup apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
Special Fruit Salad
MarineMomTexas
2 Servings
Prep: 10 min. + chilling
Ingredients
1 snack-size cup (4 ounces) pineapple tidbits
1/3 cup chopped apple
1/3 cup cubed cantaloupe
10 green grapes, halved
6 fresh strawberries, quartered
1 medium kiwifruit, peeled and sliced
DRESSING:
2 tablespoons mayonnaise
2 tablespoons sour cream
1-1/2 teaspoons sugar
1 teaspoon orange juice
1/4 teaspoon lemon juice
1/4 teaspoon grated lemon or orange peel
Directions
Drain pineapple, reserving 1 teaspoon juice. In a salad bowl, combine the pineapple, apple, cantaloupe, grapes, strawberries and kiwi. In a small bowl, combine the dressing ingredients; add reserved pineapple juice and mix well. Refrigerate fruit and dressing until chilled. Just before serving, pour dressing over fruit and toss to coat. Yield: 2 servings.
Nutritional Analysis: 1 cup (prepared with fat-free mayonnaise, reduced-fat sour cream and sugar substitute) equals 136 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 140 mg sodium, 28 g carbohydrate, 4 g fiber, 3 g protein.
LEMON PUDDING CAKE FOR TWO
Red savage/Southern Living
Most recipes serve four or more, which means leftovers. Here is a pudding cake for two. Light cake with pudding sauce in the bottom.
1/2 cup sugar
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1 egg separated
1/2 cup milk
1 1/2 teaspoons grated lemon rind
1 tablespoon lemon juice
Whipped cream (optional)
Combine first 3 ingredients in a medium bowl; set aside.
Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350 F. for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
Meatloaf
Beema
1 egg
2 tablespoons milk
3/4 cup soft bread crumbs
1/2 each teaspoon dried mustard, dried minced onion, dried tarragon, dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste
Ketchup, see below
3/4 pound lean groun beef
2 thin slices deli ham
1/2 cup shredded cheddar cheese
2 medium red potatoes, cut into chunks
2 medium carrots, halved and cut into chunks
In a bowl, combine the egg and milk; stir in the bread crumbs and the rest of the dry ingredients.
Crumble beef over the mixture, and mix well, using your hands. Wash your hands.
On a piece of foil, pat the beef mixture into a 9 1/2 x 6 1/2 x 1/2 inch rectangle. Top with the ham and cheese. Roll up jelly-roll style, starting with the short side, and peeling away the foil while rolling. Seal the seam and ends. Place in an 11 x 7 x 2 inch baking dish lightly coated with cooking spray. Spread ketchup over the top and sides of the loaf, just enough to coat.
Arrange potatoes and carrots around the loaf. Bake, uncovered, at 350° for 30 minutes. Turn potatoes and carrots. Bake 15 to 20 minutes longer or until meat thermometer reads 160° and veggies are tender.
If there is any meatloaf leftover, make into a sandwich for lunch the next day.
Roasted Garlic for Two
Butterflybugo77
2 garlic bulbs
4 teaspoons olive oil
Salt and pepper to taste, optional
Sliced French bread
Heat oven to 350°F. Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of each bulb to expose cloves. Place cut side up on 12-inch square of foil.
Drizzle each bulb with 2 teaspoons oil. Sprinkle with salt and pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly.
To serve, gently squeeze soft garlic out of cloves. Spread on bread.
Herbed Tuna Salad Sandwich
Butterflybugo77
1 pouch (2.6 oz.) white tuna in water, drained, flaked
1 Tbsp. KRAFT SANDWICH SHOP Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise
1 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. garlic powder
1 whole wheat English muffin, split, toasted
1 lettuce leaf
1 slice tomato
MIX first 4 ingredients until well blended.
FILL muffin halves with tuna mixture, lettuce and tomato.
Grilled Teriyaki Chicken
MarineMom
2 Servings
Prep: 15 min. + marinating Grill: 15 min.
Ingredients
1/3 cup water
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 boneless skinless chicken breast halves (6 ounces each)
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 170°. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half equals 196 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 385 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 fat.
Chicken Stew and Dumplings
butterflybugo77
1/4 cup all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 3/4 cups vegetable or chicken broth
1 1/2 cups frozen mixed vegetables
1 cup cut-up cooked chicken breast
1 cup baking mix (like Bisquick)
2 tablespoons chopped green onions (2 medium) opt.
1/8 teaspoon onion powder
1/3 milk
In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
In small bowl, stir together baking mix, onions, if using, and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Servings: 2
INSIDE OUT CHEESEBURGERS (Makes four patties)
Beema
You will need two thin burger patties per serving, so depending on your appetite, number of guests, adjust the recipe accordingly:
1 pound lean ground beef
salt and pepper to taste
2 tablespoons Dijon mustard
3 to 4 thick onion slices
4 slices sharp Cheddar cheese slices
1/2 cup pickle relish
4 large sesame seed buns, toasted
Toppings of your choice
Combine the salt, pepper, and mustard with the ground beef in a bowl; shape into 8 thin patties.
Saute the onion about ten minutes or until tender
On each of four patties, spread some of the onion, some relish and one slice of cheese, then cover each patty with one of the remaining patties, pressing edges to seal.
Cook the patties on the grill, under the broiler in your oven or in a skillet (your choice) until done to your taste. Serve on toasted buns.
Note: Get adventurous, and add other flavors to the beef along with or instead of the Dijon mustard, such as a barbecue sauce, or chili powder, garlic powder, or any number of other seasonings. Add chopped mushrooms, and saute them along with the onions. Go for it.
Focaccia, Small
BobbiJoAZ
1/2 cup water
1/2 tsp. sugar
1 1/8 tsp. yeast
1 14 cups bread flour, plus more as needed divided
1/2 tsp. salt
2 Tbsp. olive oil, plus more for bowl and baking sheet, also 1 Tbsp. for top of dough
2 tsp. cornmeal for dusting baking sheet
2 Tbsp. freshly grated parmesan cheese, optional
Heat water until about 110°F. Add sugar and yeast; stir until both dissolve. Set aside for 5 minutes until mixture becomes foamy.
Whisk together 1 cup flour and salt in mixing bowl. Add yeast mixture and olive oil. Combine then add 1/4 cup more of flour. Knead for about 5 minutes or until dough is no longer sticky. If necessary, add another tablespoon or two of flour. (Usually not needed here in desert area.) Grease a bowl with olive oil. Place dough in bowl and turn to coat all sides. Cover dough with plastic wrap and let rest in warm place until doubled in bulk, about 45 min.
Brush olive oil to cover a 6-inch round area on baking sheet. (Or, the bottom of the small deep-dish pizza pan.) Sprinkle cornmeal over oiled area. Place dough in center of circle and press out into 6-inch round. Use fingertips to make dimples 1-inch apart over top of dough. Brush top of dough with oil and sprinkle with parmesan cheese, if desired. Cover loosely with oiled plastic wrap. Let rest 30 minutes.
Place a rack in the center of the oven and preheat it to 400°F. Bake focaccia until golden, about 12 to 15 minutes.
Place focaccia on cooling rack for 5 minutes before cutting into wedges and serving.
Tortellini Alfredo
butterflybugo77
1 package (9 oz) refrigerated chicken-filled tortellini
1/2 frozen sweet peas
3/4 cup half-and-half (fat free is fine)
4 tablespoons freshly grated Parmesan cheese (not the stuff in the green can)
2 tablespoons cream cheese spread
Freshly ground black pepper, to taste
In 3-quart saucepan, cook tortellini and peas as directed on tortellini package. Drain in colander; cover to keep warm.
In same saucepan, mix half-and-half, 2 tablespoons of the Parmesan cheese and the cream cheese spread with wire whisk. Cook over low heat, stirring constantly, until smooth.
Stir in cooked tortellini and peas. Cook 1 to 3 minutes, stirring occasionally, until hot.
Sprinkle individual servings with remaining 2 tablespoons Parmesan cheese and the pepper.
BUTTERS FOR CORN ON THE COB
Beema
CILANTRO - LIME BUTTER:
1/2 cup softened butter, 1 teaspoon each grated lime rind, fresh lime juice and 1 tablespoon chopped fresh cilantro.
CHIVE - MUSTARD BUTTER:
1/2 cup softened butter, 1 1/2 tablespoon finely chopped fresh chives, 1/2 teaspoon dry mustard and 1/4 teaspoon black pepper
HORSERADISH - PARSLEY BUTTER:
1/2 cup softened butter, 1 tablespoon chopped fresh parsley, 1 tablespoon country style Dijon mustard, 1 teaspoon prepared horseradish
GARLIC - BASIL BUTTER
1/2 cup softened butter, 1 tablespoon finely chopped fresh basil, 1 finely minced garlic clove
BEEF, ONION AND MUSHROOM TART
Beema
1/2 lb. lean ground beef
1/2 of an 8 oz. package sliced white mushrooms
1/2 medium red onion, cut in thin wedges
salt and pepper to taste
2 tablespoons beef broth
about 1/4 cup sour cream
1 (13.8 oz) packaged refrigerated pizza dough
3 oz. blue cheese crumbled
Italian Seasoning (or your option)
Preheat oven to 425°. In a 12-in skillet, cook beef, mushrooms and onion over medium heat about 8 minutes or until beef is browned and onion is tender, stirring occasionally, adding broth as needed. Stir in salt and pepper as desired (and/or garlic powder).
Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet and roll or pat dough into a 15 x 12 inch rectangle. In a cup or small bowl, mix Italian Seasoning into sour cream and spread on top of dough, keeping within 1 1/2 inches of the edges. Top with the beef mixture. Fold the edges over the filling, pleating as needed.
Bake 15 minutes or until crust is golden. Top with blue cheese. Let stand 5 minutes before slicing.
Pasta with Chicken, Sausage And Peppers
Tastycook
1/2 lb boneless skinless chicken thighs
1/4 lb mild/hot italian sausages, sliced
1 pepper sliced, green yellow or red
1/2 medium onion, cut in wedges
1 cup diced tomatoes, undrained (tinned)
1/4 cup dry red or white wine
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon cornstarch
1/4 - 1/2 cup tomato juice
1-2 cups hot cooked pasta
Cut chicken into bite-sized pieces. Set aside. In a 12 inch skillet cook sausage for 5 minutes to brown all sides. Remove from skillet. Cook chicken for 2 - 3 minutes until browned. Remove from skillet. Cook peppers and onions in the remaining drippings for 3 minutes. Return the sausage and chicken to the pan. Add the tomatoes, wine and seasonings. Bring to the boil, reduce the heat and simmer for 10 minutes.
Stir cornstarch into tomato juice and then stir into the skillet. Cook and stir until mixture is thickened and bubbly. Continue to cook for 2 more minutes while stirring. Serve over hot pasta. Serves 2.
Marinated Green Beans
Buffetfan
1/4 cup sour cream
2 tablespoons Italian dressing
1 (8 oz.) can cut green beans, drained
1 tomato, peeled, cubed and drained
2 tablespoons finely chopped onion
Thoroughly combine sour cream and Italian dressing. Add beans, tomato and onion. Mix well. Chill 3 to 4 hours before serving. Serve in lettuce cups.
Makes 2 servings.
Noodles Parmesan
Buffetfan
6 tbsp butter, softened
1 (3 oz.) pkg cream cheese, softened
1 tbsp snipped parsley
1/2 tsp dried basil, crushed
1/3 c boiling water
3 ounces thin noodles
1/2 clove garlic, minced
1/3 cup grated Parmesan cheese
salt and pepper
Combine 2 tbsp butter, cream cheese, parsley, basil, salt and pepper; blend. Stir in boiling water; mix well. Keep warm. Cook noodles in boiling salted water; drain. Cook garlic in remaining butter 1 - 2 minutes; pour over hot noodles; toss. Add half the Parmesan cheese; toss lightly. Pile noodles on serving plate; spoon sauce over. Top with remaining Parmesan.
Serves 2.
THREE CHEESE MASHED POTATO CASSEROLE
Beema - (Serves 4 - leftovers are wonderful in a Shepard's Pie)
4 large potatoes, peeled and cubed
1 cup sour cream
1 (3oz.) package cream cheese, softened
1/4 cup butter or margarine, softened
1/4 cup milk
1/2 cup (2 oz) shredded Cheddar cheese
1/2 cup (2 oz) shredded Muenster cheese
1 1/2 teaspoons garlic salt
1/2 teaspoon black pepper
Cook potatoes in boiling water to cover, 20 minutes or until tender. Drain.
Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth. Stir in milk and remaining ingredients. Spoon into a lightly greased 2-quart baking dish. (*)
Bake, uncovered at 400° for 20 minutes or until thoroughly heated.
(* If making ahead, at this point, cover and chill up to 8 hours if need be; let stand at room temperature for 30 minutes before baking.)
LEMONY ICE-CREAM PIE
Beema
1 quart vanilla ice cream, softened
1 (6oz) can frozen lemonade concentrate, partially thawed
1 (9 inch) graham cracker crust
Optional garnishes: bits of fresh berries, slices of bananas, anything else that you want.
Stir together ice cream and lemonade concentrate until blended. Spoon into crust, cover lightly with plastic wrap, and freeze two hours or until firm. Garnish if desired.
Mushroom Beef Tips with Rice
MarineMom
3 Servings
Prep/Total Time: 10 min.
Ingredients
1 cup sliced fresh mushrooms
2 tablespoons butter
1 package (17 ounces) refrigerated beef tips with gravy ( I use Hormel or Kroger brand)
1 package (8.8 ounces) ready-to-serve long grain rice (I use brown rice)
1/2 cup sour cream
Directions
In a large skillet, saute mushrooms in butter for 2 minutes; set aside 1/4 cup. Add beef to pan; cook for 4-6 minutes or until heated through, stirring occasionally.
Meanwhile, cook rice according to package directions. Remove beef mixture from the heat; stir in sour cream. Serve with rice; top with reserved mushrooms. Yield: 3 servings.
Nutrition Facts: 2/3 cup meat mixture with 2/3 cup rice equals 473 calories, 24 g fat (12 g saturated fat), 110 mg cholesterol, 940 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.
Little Dixie Pound Cake
Tastycook
8 Servings
Prep: 10 min. Bake: 30 min. + cooling
Ingredients
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
Directions
In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. Yield: 1 mini loaf.
Nutrition Facts: 1 serving (1 slice) equals 107 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 66 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
Fruity Chicken Salad
Tastycook
2 Servings
Prep/Total Time: 15 min.
Ingredients
1/4 cup raspberry yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon honey
2 lettuce leaves
1/2 pound shredded cooked chicken
1/4 medium cantaloupe, cut into thin slices
1/2 cup fresh raspberries
1/4 cup fresh blueberries
Directions
In a small bowl, whisk the yogurt, mayonnaise and honey. Place lettuce on two salad plates; top with chicken and fruit. Drizzle with dressing. Serve immediately. Yield: 2 servings.
Nutrition Facts: 1 serving equals 341 calories, 10 g fat (3 g saturated fat), 104 mg cholesterol, 241 mg sodium, 29 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 2 fruit, 1 fat.
TEXAS 2-STEP CHICKEN PICANTE
jdawn
3/4 c mild Pace Picante Sauce or the spiciness you like
2 T packed light brown sugar
1 1/2 tsp Dijon-style mustard
2 skinless, boneless chicken breast halves
Hot cooked rice
Mix picante sauce, sugar and mustard. Place chicken in shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400 degrees for 20 minutes or until chicken is done. Serve with rice.
Rhubarb Cake
Tastycook
1 Box yellow cake mix
3 cups Rhubarb, sliced thin
1 cup sugar - cut down the sugar
1 cup whipping cream (not whipped)
1/2 cup chopped nuts
Mix cake as directed on box. Pour into greased 9x13" pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last, pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT!
I usually make this in a slightly smaller pan and cook for a little longer. I have seen various recipes for basically the same thing. Some have 2 cups of cream - I find one is plenty (Calories). Hubby likes it without the nuts and I usually use a little less sugar. But this is definitley a "cut and come again" dessert.
HAMBURGER & CHEESE QUICHE
Tastycook
1 ready-made pie shell
1/2lb ground beef
1/4 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1 tbsp Dijon mustard
1 1/2 cups shredded cheddar cheese
Cook ground beef and onion - drain. In a bowl, blend mayo, milk, eggs, cornstarch, mustard, salt and pepper. Stir in the meat and onion. Add the cheese and mix well. Bake at 350F for 35 - 40 minutes.
Sugared Rhubarb muffins
TOH/Tstycook
2 cups all-purpose flour
1-1/4 cups sugar, divided brown sugar gives more colour to the muffins
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup fat-free milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb
In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Jiffy Corn Muffin Mix
Clone RecipeServes/Makes: 1.5 cups* - to Jiffy box
thegeema
2/3 cup all purpose flour
1/2 cup yellow corn meal (or white corn meal)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
To make corn muffins: Preheat oven to 400F. Combine above mixture with:
1-egg 1/3 cup milk
Fill muffin tins 1/2 full. Bake 15-20 minutes Makes 6 muffins.
Rusty's Notes: Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix.
Jiffy Lemon Cake Mix Bars
butterflybugo77
(This is a recipe I cut in half and used a Jiffy mix but you can buy a regular sized cake mix and cut it in half)
1 package Jiffy lemon cake mix
1/4 cup cold butter
1/2 egg
1 cup crushed saltines (about 30 crackers)
1 1/2 egg yolks
1/2 can (7 ounces) sweetened condensed milk
1/4 cup lemon juice
In a large mixing bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 1 cup for topping.
Press remaining crumb mixture into a 9 x 9"-in. baking dish coated with cooking spray. Bake at 350° for 9-10 minutes or until edges are lightly browned.
In a small mixing bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake 10-12 minutes or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Yield: 1 dozen bars
CREAMY TOMATO SAUCE FOR PASTA
beema
2 cloves garlic minced
2 tablespoons butter or margarine, melted
6 large tomatoes, peeled, seeded and chopped (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup whipping cream
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil.
Cook garlic in butter in a large skillet over medium heat, stirring constantly, 1 minute. Add tomatoes, salt and pepper; cook 12 to 15 minutes or until sauce thickens. Gradually stir in cream and basil, and cook 10 minutes. Makes enough sauce for 4 to 6 servings, over hot pasta.
Broccoli Rabe & Garlic Pasta for 2 Recipe
TOH email/Tastycook
6 ounces uncooked linguine
8 ounces broccoli rabe
2 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup chicken broth, divided
2 tablespoons minced fresh parsley
2 tablespoons shredded Parmesan cheese
Directions
Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.
Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups equals 429 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 518 mg sodium, 69 g carbohydrate, 3 g fiber, 18 g protein
Santa Fe Foldover
(Cooking for 2) butterflybugo77
1 cup Bisquick Heart Smart® mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned no-salt-added black beans, drained, rinsed
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons sliced green onions (2 medium)
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2 cup shredded lettuce
1/3 cup chopped tomato
3 tablespoons fat-free sour cream
1. Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
2. In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
3. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
Half a Cake
thegeema
Here's how to use half of the box of cake mix to make a smaller cake. Save the rest for another time!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
1-3/4 cups mix from 18-ounce box of cake mix
2/3 cup liquid
1/4 cup oil
1 egg
Preparation:
Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. I myself like to use a whole can of ready-to-spread frosting on this small cake! Serves 4-6
Small Banana Cake
thegeema
If you're cooking for one or two, use just half a cake mix to make this delicious and moist banana cake filled with chocolate chips.
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
1-3/4 cups cake mix from 18-ounce box
1/3 cup water
1/3 cup milk
1/2 cup mashed banana
2 tablespoons oil
1 egg
1/2 cup miniature chocolate chips
Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, water, milk, banana, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Stir in chocolate chips. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. Serves 4-6
LEMON PUDDING CAKE FOR TWO
Groucho CT/Southern Living
Most recipes serve four or more, which means leftovers. Here is a pudding cake for two. Light cake with pudding sauce in the bottom.
1/2 cup sugar
2 1/2 Tablespoons all purpose flour
1/8 teaspoon salt
1 egg Separated
1/2 cup milk
1 1/2 teaspoons grated lemon rind
1 Tablespoon lemon juice
Whipped cream (optional)
Combine first 3 ingredients in a medium bowl; set aside.
Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350 F. for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
Skillet Squash and Potatoes
grouchoCT
1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon cooking oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes.
Add squash; cook, uncovered, for 8-10 minutes or until vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.
Yield 2 servings
ASPARAGUS AND TOMATOES WITH HERB VINAIGRETTE (for two)
beema
1/2 pound fresh asparagus
1/3 cup olive oil
1/4 cu red wine vinegar
1 tablespoon chopped fresh chives
2 teaspoons dried oregano, crushed
1/4 teaspoon each salt and pepper
dash garlic powder
4 plum tomatoes, sliced
Snap off tough ends of asparagus, cook in boiling water to cover 2 to 3 minutes or until just tender crisp, drain. Plunge into cold water to stop cooking process, drain again. Cover and chill 3 hours.
Whisk together olive oil and the next six ingredients. Arrange asparagus on two salad plates, with tomato slices along side, then drizzle the vinaigrette.
Crockpot Angel Chicken
Tastycook
6 boneless chicken breasts
1 pkg dry Italian salad dressing mix - used ranch
1 can golden mushroom soup - used regular mushroom soup
1/2 cup white wine or 1/2 c. chicken broth
4 oz. reduced fat cream cheese
2 green onions, chopped - omitted
1 pkg angel hair pasta, cooked according to box directions
Added a handful of fresh mushrooms, sliced and some frozen chopped spinach
Place chicken in crock pot. In sauce pan melt butter. Stir in italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked pasta.
CHICKEN AND GRAVY IN A BEAN POT
beema
4 skinless, boneless chicken thighs, or 2 breasts
2 can cream of chicken soup (undiluted)
Dump both chicken and soup into a bean pot, cover and put into a cold oven set for 325° and bake for 3 1/2 hours
2010 APRIL RECIPES
1. Palate Pleasing Pot Pie
2. Cream Soup Mix
3. Bacon Jack Chicken
4. Scalloped Potatoes with Ham
5. Beema’s Leftover Salmon
6. Golden Chicken Cordon Bleu
7. Ham and Pasta with Mushroom Cheese Sauce
8. Cheesy Sausage Lasagna Rollups
9. Baked Chix ‘n’ Tomatoes
10. Toad in the Hole (baked egg sandwich)
11. Pepper Streak
12. Grilled Talapia with Mango
13. Oven Beef Stew
14. Honey Pork Stir Fry
15. Solo Chicken Stroganoff
16. Orange Shrimp with Fettuccine
17. Chocolate Cheesecake for two
18. Barbecued Pork
19. Dinner Omelets
20. Pork Chop Cacciatore
21. Clam Stuffing Bake
22. Banana Muffin Bread
23. Scalloped Potatoes with Ham
24. Vegetable Ramekins
25. Little Dixie Pound Cake
26. Tender Beef Over Noodles
27. Homemade Egg Noodles
28. Orange Sweet Potatoes
29. Baked Stuffed Pork Chops
30. Parmesan Crusted Chicken
31. Chicken Piccata
32. Swiss Steak for Two
33. Lemon-Apricot Chicken
34. Special Fruit Salad
35. Lemon Pudding Cake for Two
36. Meatloaf
37. Roasted Garlic (Bread) for Two
38. Herbed Tuna Salad Sandwich
39. Grilled Teriyaki Chicken
40. Chicken Stew and Dumplings
41. Inside-Out Cheeseburgers
42. Focaccia, small
43. Tortellini Alfredo
44. Butters for Corn on the Cob
45. Beef, Onion, Mushroom Tart
46. Pasta with Chicken, Sausage and Peppers
47. Marinated Green Beans
48. Noodles Parmesan
49. Three Cheese Mashed Potato Casserole
50. Lemony Ice Cream Pie
51. Mushroom Beef Tips with Rice
52. Little Dixie Pound Cake
53. Fruity Chicken Salad
54. Texas 2 Step Chicken Picante
55. Rhubarb Cake
56. Hamburger & Cheese Quiche
57. Sugared Rhubarb Muffins
58. Jiffy Corn Muffin Mix
59. Jiffy Lemon Cake Mix Bars
60. Creamy Tomato Sauce for Pasta
61. Broccoli Rabe & Garlic Pasta for 2
62. Santa Fe Foldover
63. Half a Cake
64. Small Banana Cake
65. Lemon Pudding Cake for Two
66. Skillet Squash and Potatoes
67. Asparagus and Tomatoes with Herb Vinaigrette
68. Crockpot Angel Chicken
69. Chicken and Gravy in Bean Pot
PALATE PLEASING POT PIE
Beema
1 2/3 cups mixed vegetables (frozen is best, but canned will do just fine)
1 cup diced ham (or any other fully cooked meat)
1 can (10 3/4 oz) condensed cream soup (cream of chicken, mushroom - your choice)
1 cup all purpose baking mix (such as Bisquick)
1/2 cup milk
1 egg
Heat oven to 400°. Mix vegetables, meat and soup in ungreased glass 9" pie plate.
Stir together remaining ingredients until well blended (will be lumpy), and pour over veggie and meat mixture. Bake for 30 minutes or until golden brown. Let stand for a few minutes before serving.
Option: Add your favourite herbs or spices to the veggies to make it your own.
May be reheated in the microwave, one serving at a time.
Cream Soup Mix
Tasty
2c dry milk
1-1/4c cornstarch or 2-1/2c flour
1/4 cup chicken bouillion powder
2Tb dried onion flakes
1/2tp pepper
1tp thyme (optional)
1tp basil (optional)
Mix ingredients thoroughly and store. If the mix is made with cornstarch add 1/3c mix to 1-1/4c water. If made with flour add 1/2c mix to 1-1/4c water. this makes a concentrated casserole consistency. For soup consistency add more water.
Bacon Jack Chicken
MarineMom
2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon seasoned salt
2 tablespoons butter
3 bacon strips, halved
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3 ounces pepper Jack cheese, shredded
1 tablespoon grated Parmesan cheese
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.
Nutrition Facts: 1 serving equals 561 calories, 44 g fat (21 g saturated fat), 163 mg cholesterol, 903 mg sodium, 4 g carbohydrate, trace fiber, 39 g protein.
Scalloped Potatoes with Ham
sstetzel
2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers.
Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
Nutrition Facts: 1 cup equals 485 calories, 21 g fat (11 g saturated fat), 108 mg cholesterol, 487 mg sodium, 40 g carbohydrate, 3 g fiber, 33 g protein.
Beema’s Leftover Salmon
1 can cream of celery soup (or Tastycook's cream soup mix recipe with celery seed added)
1/2 can milk
small handful minced dried onion flakes
1 teaspoon dried dill weed
a shake or two of garlic powder, black pepper and paprika.
Combine the above ingredients in a sauce pan, heat slowly on simmer, stirring until smooth. Add cooked salmon, cut into bite size pieces. Simmer slowly until hot.
Cook 8 oz (1/2 box) thin spaghetti according to package directions, drain. Put sauce over the spaghetti.
Golden Chicken Cordon Bleu
Lindachicken/Cooking for 2 magazine, Winter, 2008
2 boneless skinless chicken breast halves (6 ounces each)
2 slices deli ham (3/4 ounce each)
2 slices Swiss cheese (3/4 ounce each)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1 egg
2 tablespoons 2% milk
1/2 cup seasoned bread crumbs
1 tablespoon canola oil
1 tablespoon butter, melted
Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese.
Roll up and tuck in ends; secure with toothpicks. In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl.
Dip chicken in flour mixture, then egg mixture; roll in crumbs. In a small
skillet, brown chicken in oil on all sides.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear. Discard toothpicks; drizzle with butter. Yield: 2 servings.
HAM AND PASTA WITH MUSHROOM-CHEESE SAUCE
Beema
6 ounces linguine
1 cup carrot chips, quartered
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1 can (4 oz) sweet June peas
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 tablespoon snipped parsley
1/2 teaspoon dried basil, crushed
1/4 teaspoon onion powder
1 1/4 cups milk
6 oz. fully cooked ham, cut into bite sized cubes or strips
1/2 cup shredded cheddar cheese (about 2 oz)
In a Dutch oven, cook pasta and carrots in a large amount of boiling water for 7 minutes, stirring occasionally. Add broccoli; return to boiling an cook for another 3 to 5 minutes more until pasta is tender, but firm, and vegetables are crisp-tender. Drain well. Return to pot and hold warm.
Meanwhile, for the sauce, cook mushrooms in margarine until tender. Stir in flour, and seasonings. Cook and stir until thickened and bubbly. Add ham and cheddar cheese, stirring until cheese melts. Pour sauce over pasta and vegetables, stirring to coat.
CHEESY SAUSAGE LASAGNA ROLLUPS
(For two, three rollups per person)
Beema
6 lasagne noodles
about one cup leftover mashed potatoes
equal amount of ricotta or cottage cheese (we don't like ricotta, and the cottage cheese is an excellent substitute)
1/2 large fully cooked smoke sausage (leftover from a package of two), casing removed
10 large black olives, sliced then chopped
6 cooked leftover Brussels sprouts, slice and chopped (or other leftover veggies, such as green beans, tiny sweet peas, chopped spinach, etc.)
2-3 tablespoons beef broth
From a 24 oz jar Italian sausage pasta sauce, enough to cover, see below
Preheat oven to 375°
Cook lasagne noodles, per package directions, drain, rinse in cold water and drain again. Lay the noodles flat on waxed paper, pat dry. Set aside.
Chop sausage, olives, and veggies to pea-sized bits.
Combine the potatoes, cheese, sausage, olives, sprouts and broth; stir in any optional seasonings such as oregano, garlic, black peppers.
Spoon about 1/2 cup of the mixture on each lasagne noodle, leaving two inches at either end of noodle empty. Roll each noodle and place seam side down in a glass baking dish.
Spoon as much sauce all over the rolled noodles as you would like ( I used the whole jar).
Cover with foil.
Bake at 375° for 35 minutes.
If you don't have these specific leftovers, use your imagination. Make it your own!
BAKED CHIX 'N' TOMATOES
Beema
4 to 6 large chicken tenders
1/2 cup spicy V8 juice
1 container prepared brushetta (*)
1/2 (8 oz) thin spaghetti, cut in half before cooking, prepared according to package directions.
Preheat oven to 350°. Arrange chicken in a glass baking dish, pour the juice over the chicken, turn chicken to coat. Spoon the brushetta all over the chicken. Bake about 40 minutes until bubbly. Serve over hot spaghetti, along with garlic toast.
(*) Brushetta makes a good pasta sauce, and comes in a smaller container, meaning no half jarful to put into the fridge.
TOAD IN THE HOLE, is a baked version of egg sandwich, and could be for breakfast or lunch.... the following is for one sandwich, so multiply as needed. These are "hearty" sandwiches: kids would eat just one, adults might easily eat one and a half or even two.
Beema
2 slices bread
butter and mayo to spread
1/2 cup shredded cheddar cheese
1 egg
1 teaspoon bacon bits
1 tablespoon each diced tomatoes, and sweet onions, mixed
pepper to taste
Preheat oven to 425°.
Using a 1 1/2 " round cookie cutter, cut a hole in the center of one slice of bread, set aside.
Spread butter on one side of the other slice of bread, and place buttered side down on a baking sheet. Spread mayo on the top side of that slice, then sprinkle with the bacon bits, veggies, pepper, and one half of the cheese.
Put the slice of bread that you cut the hole into on top. Crack the egg into a small cup and then slip the egg into the hole. Top with the remaining cheese.
Bake 10 minutes or until cheese is melted and the egg is set, and the toast is brown.
Pepper Steak
Grammy wv/Betty
1 lb. steak (sirloin, round or rib-eye sliced in strips)
1 large green pepper cut into strips
3 cloves garlic minced
1 large onion sliced
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/2 tsp. black pepper
1/4 tsp. crushed hot peppers (optional)
1 1/2 cups water
1 tablespoon ketchup
Brown steak, add onions and green pepper, saute until translucent. Add remaining ingredients. Cover, cook on low 15 minutes. Serve with rice, noodles, mashed potatoes. I leave out the garlic as he doesn't care for that.
Grilled Tilapia With Mango For 2
MarineMom
2 tilapia fillets (6 ounces each)
1-1/2 teaspoons Crisco® Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1-1/2 teaspoons grated Parmesan cheese
1 small lemon, sliced
1/2 medium mango, peeled and thinly sliced
Coat grill rack with cooking spray before starting the grill. Brush fillets with oil; sprinkle with salt, dill and pepper.
Grill tilapia, covered, over medium heat for 5 minutes. Turn tilapia; top with cheese, lemon and mango. Grill 4-6 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.
Nutrition Facts: 1 serving equals 217 calories, 5 g fat (1 g saturated fat), 84 mg cholesterol, 378 mg sodium, 12 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 fruit, 1/2 fat.
Oven Beef Stew
Cathwhy
1 tablespoon all purpose flour
3/4 teaspoon salt
Dash pepper
3/4 lb. beef chuck cut into 1 inch cubes
1 tablespoon shortening
1 can condensed tomato soup (10 1/2 oz)
1 1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil, crushed
2 medium potatoes, pared and cubed
2 medium carrots, cut in 1-inch pieces
1/4 cup dry red wine or water
Preheat oven to 375 degrees. Combine flour, salt and pepper; coat meat cubes in seasoned flour. Brown in hot shortening in small Dutch oven; add soup, water, onion, and basil. Cover and bake about 1 hour. Add potatoes, carrots, and wine. Cover and bake 1 hour longer or till tender.
Note: I have often added up to a cup of other leftover vegetables to this. To stretch it, serve it over brown rice.
Honey Pork Stir Fry
Beema
1 lb. pork fillet, cut into thin strips and placed in a shallow dish (I use a glass pie plate)
To make the marinade blend 2 tablespoons honey, 1 tablespoon hoisin sauce, 1 tablespoon grated ginger, and 1 garlic clove, peeled and crushed with two tablespoons boiling water. Pour over the pork, cover and marinate for 30 minutes in the fridge.
1 tablespoon peanut oil
3/4 cup matchstick carrots
1 1/2 cups shiitake mushrooms, wiped and sliced
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
7 oz. bok choy, shredded
1 8 oz. can water chestnuts, drained
1 8 oz. can bamboo shoots, drained
1 tablespoon chopped flat leaf parsley
Hot noodles or rice
Heat the wok, add the oil, and stir-fry the pork for two minutes, or until sealed. Add the carrot to the wok and continue to stir-fry for another two minutes before adding the mushrooms, soy sauce and wine or sherry. Stir fy for 2 minutes, and then add the bok choy, water chestnuts and bamboo shoots. Cook for another 1 to 2 minutes or until pork is tender. Add the parsley and serve with rice or noodles.
Solo Chicken Stroganoff (From TOH Oct 2004)
Tastycook
1 b’less s’less chicken breast, cut in strips
1 c sliced fresh mushrooms
1/3 c chopped onions
1/3 c chopped green pepper
2 tbsp butter
1 tbsp flour
1/2 c chicken stock
2 tbsp sour cream
1/4 tsp salt
1/8 - 1/4 tsp pepper
1/8 tsp ground nutmeg
Hot cooked pasta
Saute the chicken, onions peppers and mushrooms in the butter in a large skillet, until chicken is no longer pink. Combine flour and stock until smooth. Gradually add to the skillet. Bring to a boil and cook until thickened. Reduce the heat, add sour cream, and seasonings. Cook and stir until heated thru’. Do NOT boil. Serve over hot pasta.
ORANGE SHRIMP WITH FETTUCCINE
Beema
12 oz. fresh or frozen shrimp, peel and deveined, tails removed
6 oz. packages dried fettuccine or linquine
1 red sweet or green pepper cut into 3/4 inch squares
1 tablespoon cooking oil
1/2 teaspoon finely shredded orange peel
2/3 cup orange juice
1 tablespoon cornstarch
1 teaspoon instant chicken bouillon granules
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 6oz. package frozen pea pods, thawed
2 oranges, peeled and sectioned, and any seeds removed *
Thaw shrimp, if frozen.
Cook pasta according to package directions, drain. Hold warm.
Meanwhile, in a large skillet, cook the pepper squares in hot oil for 1 to 2 minutes or until crisp tender. Remove peppers from skillet, add shrimp and cook and stir about 2 minutes more or until shrim turn pink. Remove shrimp.
Combine orange peel, orange juice, constarch, bouillon granules sesame oil, salt and pepper. Add to skillet. Cook and stir until thickened and bubbly. Return shrimp and peppers to the skillet, stir until well coated. Gently stir in the pea pods and orange sections, heat through.
Arrange pasta on plates and spoon the shrimp over the pasta.
(*) Peel and section the oranges over a bowl to catch the juices.
Chocolate Cheesecake for Two
Beema
2 oz (1/4 of an 8 oz pkg) cream cheese
1 tablespoon sugar
1 square Baker's semi-sweet baking chocolate, melted
1/2 cup Cool Whip, thawed
2 oreo chocolate sandwich cookies
Beat cream cheese, sugar and chocolate in a medium bowl with wire whisk until well blended. Add whipped topping, mix well.
Place 1 cookie on the bottom of each of 2 paper-lined medium muffin cups; fill evenly with cream cheese mixture.
Refrigerate 2 hours or overnight. (Or if you are in a hurry, put in the freezer for 1 hour.)
Remove the paper lining, then prepare to get your chocolate fix !!
Barbecued Pork
buffetfan
3 tablespoons chopped onion
1 tablespoon butter
1 (8 oz.) can tomato sauce
2 tablespoon brown sugar
1 - 2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon prepared mustard
1 cup cubed cooked pork
2 hamburger buns, toasted
Cook onion in butter until tender. Add next 5 ingredients. Simmer about 20 minutes. Add cooked pork. Heat 10 minutes. Spoon sauce over bun halves. Serves 2.
Dinner Omelets
butterflybugo77
4 eggs
1/4 cup milk
1/8 tsp. salt
fresh ground pepper to taste
1 Tbsp. butter
1/2 cup coarsely chopped mushroom
1/2 cup chopped tomatoes
3 Tbsp. minced green onions
1/2 cup shredded Havarti cheese
Combine eggs, milk, salt and pepper in a small bowl and beat well to mix. Place large nonstick skillet over medium high heat and melt butter in it. Pour egg mixture into the skillet. Reduce heat to low and cook eggs, pulling eggs to center of pan as they cook with a rubber spatula and gently lifting cooked portion to mix.
Cook until eggs are set but top is still shiny. Sprinkle the vegetables and cheese over. Fold omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt cheese. 2 servings
Pork chop cacciatore
Healthy cooking April/May 2010/Beema
6 bone-in pork loin chops (7 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon Crisco® Pure Olive Oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1/2 cup water, divided
1/2 teaspoon dried basil
2 tablespoons cornstarch
4-1/2 cups cooked egg noodles
Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
Cover and cook on low for 8-9 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.
Nutrition Facts: 1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Clam Stuffing Bake
Beema
2 tablespoons each: chopped celery, green pepper, and sweet red pepper
4 1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 (6 1/2 oz) can minced clams, drained
1/4 teaspoon lemon juice
In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almot tender. Stir in broth and carrot. Bring to a boil. Stir in the stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams.
Transfer to two 6 oz remekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice and drizzle over the stuffing mix. Bake, uncovered, at 350° for 15 to 20 minutes or until heated through and golden brown.
Banana Muffin Bread
butterflybugo77
(1 Loaf)
* 1 pkg. "JIFFY" Banana Muffin Mix
* 2 Tbsp. instant vanilla pudding mix
* 1 egg
* 2 Tbsp. margarine or butter, softened
* 2 Tbsp. milk
Preheat oven to 350°, grease 7-1/2"x3-1/2" loaf pan.
Blend ingredients together. Pour into prepared pan. Bake 30-35 minutes. Remove from pan and cool.
SCALLOPED POTATOES WITH HAM
Beema
2 teaspoons butter
2 teaspoons all-purpose flour
Dash cajun seasoning
1/2 cup milk
1 1/2 teaspoon sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion
In a small saucepan, melt butter, and stir in flour and seasoning (salt and peper to taste) until smooth. Gradually add the milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese, remove from heat and set aside.
Place half the potato slices in a 1 qt. baking dish coated with cooking spray. Layer with ham, onion and half of the white sauce; repeat layers.
Cover and bake at 350° for 50 to 60 minutes or until potatoes are tender. Uncover, sprinkle with remaining cheese, and bake another 5 to 10 minutes until cheese is melted.
Vegetable Ramekins
Tastycook
1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts
In a saucepan over medium heat, cook squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato. Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Yield: 2 servings.
Little Dixie Pound Cake
Tastycook
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. Yield: 1 mini loaf.
Nutrition Facts: 1 serving (1 slice) equals 107 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 66 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
TENDER BEEF OVER NOODLES (serves two)
Beema
1/2 to 1/3 lb. beef stew meat, cut into uniform bite sized pieces
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
In a small skillet, brown the beef and onion in oil, drain. Transfer to a 1 1/2 qt. slow cooker.
Combine 1/2 cup water, ketchup, brown sugar, paprika and mustard; pour over the meat. Cover and cook on LOW for 5 hours or until meat is tender.
Combine the flour and remaining water until smooth; stir into meat mixture. Cook another 30 minutes or until thickened. Meanwhile, cook noodles according to package directions, drain, and serve with the beef. Goes well with a small salad and garlic bread. Adding a bit of chopped celery or thin sliced carrots to the slow cooker will add more flavor and substance
Homemade Egg Noodles
thegeema
1 egg
1/4 to 1/3 teaspoon salt
enough flour to make a soft dough (not sticky)
Mix, form into ball. Cover and let rest for about 10 minutes. Knead until smooth, then roll out on floured surface as thin as you can get it (almost see through), the thinner the better. Flour surface of rolled out dough, then fold in half, flour again and fold in half again. You will now have a 1/4 circle, now starting at one edge roll jelly roll fashion to a folded edge. You can now cut as thick or narrow slices as you desire and shake the strips loose using enough flour to keep cut edges from sticking to each other. Then shake most of the flour off and spread out on counter or cookie sheets to dry. How dry you want them is up to you, but the drier the better. Cook in hot broth (chicken or beef) with cut up meat for about 10 to 15 minutes or until tender. Don’t overcook. (Ratio: 1 egg to 1/4 teaspoon salt more or less and enough flour to make soft dough, just be sure not to add too much salt.)
ORANGE SWEET POTATOES
beema
3 medium sweet potatoes
1 can (8 oz) mandarin oranges, save juices
orange juice to add up to 1/2 cup
1 teaspoon grated orange rind
1/2 tablespoon cornstarch
1 1/2 tablespoons melted butter or margarine
1/4 cup brown sugar, firmly packed
1/4 cup granulated sugar
Boil potatoes in skins until tender, about 30 minutes. Preheat oven to 350°. Drain potatoes, slit open and peel, cut into quarters. Arrange potatoes in shallow glass baking dish.
Separate oranges from juice in can, add enough orange juice to juices from can to make 1/2 cup. In a sauce pan combine all ingredients, except oranges, cook, stirring, until thickened, pour over potatoes. Cover and bake for 20 minutes. Uncover, add oranges and bake another 15 minutes. Serve as a side dish.
Baked Stuffed Pork Chops
butterflybugo77
2 pork chops, 1-inch thick or more
1/4 cup fresh bread crumbs
1/4 cup finely chopped onion
1/4 cup minced apple
1/4 cup finely chopped pecans
1 small garlic clove, minced
dash fresh ground black pepper
dash cayenne
1/2 tablespoon canola oil
1/4 cup chicken broth
1/4 cup dry white wine
1 small bay leaf
salt to taste
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone. Also make slight slits in the remaining fat. This will stop the chops from curling up while they cook.
Combine bread crumbs, onion, apple, pecans, garlic, cayenne, pepper and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.
Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Season chops with salt to taste.
Cover and bake at 350° for about 1 hour or until tender, basting occasionally with pan juices. (Internal temperature for pork, no matter how long it takes, should be 160 degrees F. I always use a meat thermometer to check the internal temp.)
Serve with juices, over rice or with potatoes.
Serves 2.
PARMESAN CRUSTED CHICKEN
jdawn
1/4 c Best Foods ® Real Mayonnaise
2Tbsp grated Parmesan cheese
2 boneless, skinless chicken breast halves (about 1-1/4 lbs.) Cut in half if very large-should be about the size of your palm
2 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°. In medium bowl, combine Best Foods ® Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked. I like to line the cookie sheet with non stick foil--no pan to wash.
If you don't have Italian bread crumbs you can mix about ½ c regular crumbs with 1 tsp Italian seasoning and a bit of garlic salt. Use what you need and store the rest for next time.
Chicken Piccata
groucoCT
Serves 2
2 boneless breast halves
1/4 cup seasoned flour
1 Tbsp. oil
1 Tbsp. butter
lemon slices
1 clove garlic, minced
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
2 Tbsp. fresh parsley, chopped
Pound chicken breasts to 1/4 inch thick. Dredge in seasoned flour to coat.
Set aside on waxed paper. In skillet, melt butter with oil until hot.
Saute chicken until golden brown. Stir in garlic, wine and lemon juice.
Cover and reduce heat. Simmer about 10 minutes. Remove chicken to a platter and keep warm. Bring sauce to a boil, stirring. Let sauce reduce and thicken. Stir in parsley and heat through. Spoon sauce over chicken.
Place a slice of lemon on each chicken breast and garnish with more parsley.
SWISS STEAK FOR TWO
groucho2
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
In a reseal able plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.
Yield: 2 servings.
Lemon-Apricot Chicken
butterflrbugo77
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired
Lemon-Apricot Sauce
1/3 cup apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
Special Fruit Salad
MarineMomTexas
2 Servings
Prep: 10 min. + chilling
Ingredients
1 snack-size cup (4 ounces) pineapple tidbits
1/3 cup chopped apple
1/3 cup cubed cantaloupe
10 green grapes, halved
6 fresh strawberries, quartered
1 medium kiwifruit, peeled and sliced
DRESSING:
2 tablespoons mayonnaise
2 tablespoons sour cream
1-1/2 teaspoons sugar
1 teaspoon orange juice
1/4 teaspoon lemon juice
1/4 teaspoon grated lemon or orange peel
Directions
Drain pineapple, reserving 1 teaspoon juice. In a salad bowl, combine the pineapple, apple, cantaloupe, grapes, strawberries and kiwi. In a small bowl, combine the dressing ingredients; add reserved pineapple juice and mix well. Refrigerate fruit and dressing until chilled. Just before serving, pour dressing over fruit and toss to coat. Yield: 2 servings.
Nutritional Analysis: 1 cup (prepared with fat-free mayonnaise, reduced-fat sour cream and sugar substitute) equals 136 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 140 mg sodium, 28 g carbohydrate, 4 g fiber, 3 g protein.
LEMON PUDDING CAKE FOR TWO
Red savage/Southern Living
Most recipes serve four or more, which means leftovers. Here is a pudding cake for two. Light cake with pudding sauce in the bottom.
1/2 cup sugar
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1 egg separated
1/2 cup milk
1 1/2 teaspoons grated lemon rind
1 tablespoon lemon juice
Whipped cream (optional)
Combine first 3 ingredients in a medium bowl; set aside.
Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350 F. for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
Meatloaf
Beema
1 egg
2 tablespoons milk
3/4 cup soft bread crumbs
1/2 each teaspoon dried mustard, dried minced onion, dried tarragon, dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste
Ketchup, see below
3/4 pound lean groun beef
2 thin slices deli ham
1/2 cup shredded cheddar cheese
2 medium red potatoes, cut into chunks
2 medium carrots, halved and cut into chunks
In a bowl, combine the egg and milk; stir in the bread crumbs and the rest of the dry ingredients.
Crumble beef over the mixture, and mix well, using your hands. Wash your hands.
On a piece of foil, pat the beef mixture into a 9 1/2 x 6 1/2 x 1/2 inch rectangle. Top with the ham and cheese. Roll up jelly-roll style, starting with the short side, and peeling away the foil while rolling. Seal the seam and ends. Place in an 11 x 7 x 2 inch baking dish lightly coated with cooking spray. Spread ketchup over the top and sides of the loaf, just enough to coat.
Arrange potatoes and carrots around the loaf. Bake, uncovered, at 350° for 30 minutes. Turn potatoes and carrots. Bake 15 to 20 minutes longer or until meat thermometer reads 160° and veggies are tender.
If there is any meatloaf leftover, make into a sandwich for lunch the next day.
Roasted Garlic for Two
Butterflybugo77
2 garlic bulbs
4 teaspoons olive oil
Salt and pepper to taste, optional
Sliced French bread
Heat oven to 350°F. Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of each bulb to expose cloves. Place cut side up on 12-inch square of foil.
Drizzle each bulb with 2 teaspoons oil. Sprinkle with salt and pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly.
To serve, gently squeeze soft garlic out of cloves. Spread on bread.
Herbed Tuna Salad Sandwich
Butterflybugo77
1 pouch (2.6 oz.) white tuna in water, drained, flaked
1 Tbsp. KRAFT SANDWICH SHOP Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise
1 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. garlic powder
1 whole wheat English muffin, split, toasted
1 lettuce leaf
1 slice tomato
MIX first 4 ingredients until well blended.
FILL muffin halves with tuna mixture, lettuce and tomato.
Grilled Teriyaki Chicken
MarineMom
2 Servings
Prep: 15 min. + marinating Grill: 15 min.
Ingredients
1/3 cup water
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 boneless skinless chicken breast halves (6 ounces each)
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 170°. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half equals 196 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 385 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1/2 fat.
Chicken Stew and Dumplings
butterflybugo77
1/4 cup all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 3/4 cups vegetable or chicken broth
1 1/2 cups frozen mixed vegetables
1 cup cut-up cooked chicken breast
1 cup baking mix (like Bisquick)
2 tablespoons chopped green onions (2 medium) opt.
1/8 teaspoon onion powder
1/3 milk
In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
In small bowl, stir together baking mix, onions, if using, and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Servings: 2
INSIDE OUT CHEESEBURGERS (Makes four patties)
Beema
You will need two thin burger patties per serving, so depending on your appetite, number of guests, adjust the recipe accordingly:
1 pound lean ground beef
salt and pepper to taste
2 tablespoons Dijon mustard
3 to 4 thick onion slices
4 slices sharp Cheddar cheese slices
1/2 cup pickle relish
4 large sesame seed buns, toasted
Toppings of your choice
Combine the salt, pepper, and mustard with the ground beef in a bowl; shape into 8 thin patties.
Saute the onion about ten minutes or until tender
On each of four patties, spread some of the onion, some relish and one slice of cheese, then cover each patty with one of the remaining patties, pressing edges to seal.
Cook the patties on the grill, under the broiler in your oven or in a skillet (your choice) until done to your taste. Serve on toasted buns.
Note: Get adventurous, and add other flavors to the beef along with or instead of the Dijon mustard, such as a barbecue sauce, or chili powder, garlic powder, or any number of other seasonings. Add chopped mushrooms, and saute them along with the onions. Go for it.
Focaccia, Small
BobbiJoAZ
1/2 cup water
1/2 tsp. sugar
1 1/8 tsp. yeast
1 14 cups bread flour, plus more as needed divided
1/2 tsp. salt
2 Tbsp. olive oil, plus more for bowl and baking sheet, also 1 Tbsp. for top of dough
2 tsp. cornmeal for dusting baking sheet
2 Tbsp. freshly grated parmesan cheese, optional
Heat water until about 110°F. Add sugar and yeast; stir until both dissolve. Set aside for 5 minutes until mixture becomes foamy.
Whisk together 1 cup flour and salt in mixing bowl. Add yeast mixture and olive oil. Combine then add 1/4 cup more of flour. Knead for about 5 minutes or until dough is no longer sticky. If necessary, add another tablespoon or two of flour. (Usually not needed here in desert area.) Grease a bowl with olive oil. Place dough in bowl and turn to coat all sides. Cover dough with plastic wrap and let rest in warm place until doubled in bulk, about 45 min.
Brush olive oil to cover a 6-inch round area on baking sheet. (Or, the bottom of the small deep-dish pizza pan.) Sprinkle cornmeal over oiled area. Place dough in center of circle and press out into 6-inch round. Use fingertips to make dimples 1-inch apart over top of dough. Brush top of dough with oil and sprinkle with parmesan cheese, if desired. Cover loosely with oiled plastic wrap. Let rest 30 minutes.
Place a rack in the center of the oven and preheat it to 400°F. Bake focaccia until golden, about 12 to 15 minutes.
Place focaccia on cooling rack for 5 minutes before cutting into wedges and serving.
Tortellini Alfredo
butterflybugo77
1 package (9 oz) refrigerated chicken-filled tortellini
1/2 frozen sweet peas
3/4 cup half-and-half (fat free is fine)
4 tablespoons freshly grated Parmesan cheese (not the stuff in the green can)
2 tablespoons cream cheese spread
Freshly ground black pepper, to taste
In 3-quart saucepan, cook tortellini and peas as directed on tortellini package. Drain in colander; cover to keep warm.
In same saucepan, mix half-and-half, 2 tablespoons of the Parmesan cheese and the cream cheese spread with wire whisk. Cook over low heat, stirring constantly, until smooth.
Stir in cooked tortellini and peas. Cook 1 to 3 minutes, stirring occasionally, until hot.
Sprinkle individual servings with remaining 2 tablespoons Parmesan cheese and the pepper.
BUTTERS FOR CORN ON THE COB
Beema
CILANTRO - LIME BUTTER:
1/2 cup softened butter, 1 teaspoon each grated lime rind, fresh lime juice and 1 tablespoon chopped fresh cilantro.
CHIVE - MUSTARD BUTTER:
1/2 cup softened butter, 1 1/2 tablespoon finely chopped fresh chives, 1/2 teaspoon dry mustard and 1/4 teaspoon black pepper
HORSERADISH - PARSLEY BUTTER:
1/2 cup softened butter, 1 tablespoon chopped fresh parsley, 1 tablespoon country style Dijon mustard, 1 teaspoon prepared horseradish
GARLIC - BASIL BUTTER
1/2 cup softened butter, 1 tablespoon finely chopped fresh basil, 1 finely minced garlic clove
BEEF, ONION AND MUSHROOM TART
Beema
1/2 lb. lean ground beef
1/2 of an 8 oz. package sliced white mushrooms
1/2 medium red onion, cut in thin wedges
salt and pepper to taste
2 tablespoons beef broth
about 1/4 cup sour cream
1 (13.8 oz) packaged refrigerated pizza dough
3 oz. blue cheese crumbled
Italian Seasoning (or your option)
Preheat oven to 425°. In a 12-in skillet, cook beef, mushrooms and onion over medium heat about 8 minutes or until beef is browned and onion is tender, stirring occasionally, adding broth as needed. Stir in salt and pepper as desired (and/or garlic powder).
Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet and roll or pat dough into a 15 x 12 inch rectangle. In a cup or small bowl, mix Italian Seasoning into sour cream and spread on top of dough, keeping within 1 1/2 inches of the edges. Top with the beef mixture. Fold the edges over the filling, pleating as needed.
Bake 15 minutes or until crust is golden. Top with blue cheese. Let stand 5 minutes before slicing.
Pasta with Chicken, Sausage And Peppers
Tastycook
1/2 lb boneless skinless chicken thighs
1/4 lb mild/hot italian sausages, sliced
1 pepper sliced, green yellow or red
1/2 medium onion, cut in wedges
1 cup diced tomatoes, undrained (tinned)
1/4 cup dry red or white wine
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 tablespoon cornstarch
1/4 - 1/2 cup tomato juice
1-2 cups hot cooked pasta
Cut chicken into bite-sized pieces. Set aside. In a 12 inch skillet cook sausage for 5 minutes to brown all sides. Remove from skillet. Cook chicken for 2 - 3 minutes until browned. Remove from skillet. Cook peppers and onions in the remaining drippings for 3 minutes. Return the sausage and chicken to the pan. Add the tomatoes, wine and seasonings. Bring to the boil, reduce the heat and simmer for 10 minutes.
Stir cornstarch into tomato juice and then stir into the skillet. Cook and stir until mixture is thickened and bubbly. Continue to cook for 2 more minutes while stirring. Serve over hot pasta. Serves 2.
Marinated Green Beans
Buffetfan
1/4 cup sour cream
2 tablespoons Italian dressing
1 (8 oz.) can cut green beans, drained
1 tomato, peeled, cubed and drained
2 tablespoons finely chopped onion
Thoroughly combine sour cream and Italian dressing. Add beans, tomato and onion. Mix well. Chill 3 to 4 hours before serving. Serve in lettuce cups.
Makes 2 servings.
Noodles Parmesan
Buffetfan
6 tbsp butter, softened
1 (3 oz.) pkg cream cheese, softened
1 tbsp snipped parsley
1/2 tsp dried basil, crushed
1/3 c boiling water
3 ounces thin noodles
1/2 clove garlic, minced
1/3 cup grated Parmesan cheese
salt and pepper
Combine 2 tbsp butter, cream cheese, parsley, basil, salt and pepper; blend. Stir in boiling water; mix well. Keep warm. Cook noodles in boiling salted water; drain. Cook garlic in remaining butter 1 - 2 minutes; pour over hot noodles; toss. Add half the Parmesan cheese; toss lightly. Pile noodles on serving plate; spoon sauce over. Top with remaining Parmesan.
Serves 2.
THREE CHEESE MASHED POTATO CASSEROLE
Beema - (Serves 4 - leftovers are wonderful in a Shepard's Pie)
4 large potatoes, peeled and cubed
1 cup sour cream
1 (3oz.) package cream cheese, softened
1/4 cup butter or margarine, softened
1/4 cup milk
1/2 cup (2 oz) shredded Cheddar cheese
1/2 cup (2 oz) shredded Muenster cheese
1 1/2 teaspoons garlic salt
1/2 teaspoon black pepper
Cook potatoes in boiling water to cover, 20 minutes or until tender. Drain.
Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth. Stir in milk and remaining ingredients. Spoon into a lightly greased 2-quart baking dish. (*)
Bake, uncovered at 400° for 20 minutes or until thoroughly heated.
(* If making ahead, at this point, cover and chill up to 8 hours if need be; let stand at room temperature for 30 minutes before baking.)
LEMONY ICE-CREAM PIE
Beema
1 quart vanilla ice cream, softened
1 (6oz) can frozen lemonade concentrate, partially thawed
1 (9 inch) graham cracker crust
Optional garnishes: bits of fresh berries, slices of bananas, anything else that you want.
Stir together ice cream and lemonade concentrate until blended. Spoon into crust, cover lightly with plastic wrap, and freeze two hours or until firm. Garnish if desired.
Mushroom Beef Tips with Rice
MarineMom
3 Servings
Prep/Total Time: 10 min.
Ingredients
1 cup sliced fresh mushrooms
2 tablespoons butter
1 package (17 ounces) refrigerated beef tips with gravy ( I use Hormel or Kroger brand)
1 package (8.8 ounces) ready-to-serve long grain rice (I use brown rice)
1/2 cup sour cream
Directions
In a large skillet, saute mushrooms in butter for 2 minutes; set aside 1/4 cup. Add beef to pan; cook for 4-6 minutes or until heated through, stirring occasionally.
Meanwhile, cook rice according to package directions. Remove beef mixture from the heat; stir in sour cream. Serve with rice; top with reserved mushrooms. Yield: 3 servings.
Nutrition Facts: 2/3 cup meat mixture with 2/3 cup rice equals 473 calories, 24 g fat (12 g saturated fat), 110 mg cholesterol, 940 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.
Little Dixie Pound Cake
Tastycook
8 Servings
Prep: 10 min. Bake: 30 min. + cooling
Ingredients
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
Directions
In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. Yield: 1 mini loaf.
Nutrition Facts: 1 serving (1 slice) equals 107 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 66 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
Fruity Chicken Salad
Tastycook
2 Servings
Prep/Total Time: 15 min.
Ingredients
1/4 cup raspberry yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon honey
2 lettuce leaves
1/2 pound shredded cooked chicken
1/4 medium cantaloupe, cut into thin slices
1/2 cup fresh raspberries
1/4 cup fresh blueberries
Directions
In a small bowl, whisk the yogurt, mayonnaise and honey. Place lettuce on two salad plates; top with chicken and fruit. Drizzle with dressing. Serve immediately. Yield: 2 servings.
Nutrition Facts: 1 serving equals 341 calories, 10 g fat (3 g saturated fat), 104 mg cholesterol, 241 mg sodium, 29 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 2 fruit, 1 fat.
TEXAS 2-STEP CHICKEN PICANTE
jdawn
3/4 c mild Pace Picante Sauce or the spiciness you like
2 T packed light brown sugar
1 1/2 tsp Dijon-style mustard
2 skinless, boneless chicken breast halves
Hot cooked rice
Mix picante sauce, sugar and mustard. Place chicken in shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400 degrees for 20 minutes or until chicken is done. Serve with rice.
Rhubarb Cake
Tastycook
1 Box yellow cake mix
3 cups Rhubarb, sliced thin
1 cup sugar - cut down the sugar
1 cup whipping cream (not whipped)
1/2 cup chopped nuts
Mix cake as directed on box. Pour into greased 9x13" pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last, pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT!
I usually make this in a slightly smaller pan and cook for a little longer. I have seen various recipes for basically the same thing. Some have 2 cups of cream - I find one is plenty (Calories). Hubby likes it without the nuts and I usually use a little less sugar. But this is definitley a "cut and come again" dessert.
HAMBURGER & CHEESE QUICHE
Tastycook
1 ready-made pie shell
1/2lb ground beef
1/4 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1 tbsp Dijon mustard
1 1/2 cups shredded cheddar cheese
Cook ground beef and onion - drain. In a bowl, blend mayo, milk, eggs, cornstarch, mustard, salt and pepper. Stir in the meat and onion. Add the cheese and mix well. Bake at 350F for 35 - 40 minutes.
Sugared Rhubarb muffins
TOH/Tstycook
2 cups all-purpose flour
1-1/4 cups sugar, divided brown sugar gives more colour to the muffins
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup fat-free milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb
In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Jiffy Corn Muffin Mix
Clone RecipeServes/Makes: 1.5 cups* - to Jiffy box
thegeema
2/3 cup all purpose flour
1/2 cup yellow corn meal (or white corn meal)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
To make corn muffins: Preheat oven to 400F. Combine above mixture with:
1-egg 1/3 cup milk
Fill muffin tins 1/2 full. Bake 15-20 minutes Makes 6 muffins.
Rusty's Notes: Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix.
Jiffy Lemon Cake Mix Bars
butterflybugo77
(This is a recipe I cut in half and used a Jiffy mix but you can buy a regular sized cake mix and cut it in half)
1 package Jiffy lemon cake mix
1/4 cup cold butter
1/2 egg
1 cup crushed saltines (about 30 crackers)
1 1/2 egg yolks
1/2 can (7 ounces) sweetened condensed milk
1/4 cup lemon juice
In a large mixing bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 1 cup for topping.
Press remaining crumb mixture into a 9 x 9"-in. baking dish coated with cooking spray. Bake at 350° for 9-10 minutes or until edges are lightly browned.
In a small mixing bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake 10-12 minutes or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Yield: 1 dozen bars
CREAMY TOMATO SAUCE FOR PASTA
beema
2 cloves garlic minced
2 tablespoons butter or margarine, melted
6 large tomatoes, peeled, seeded and chopped (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup whipping cream
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil.
Cook garlic in butter in a large skillet over medium heat, stirring constantly, 1 minute. Add tomatoes, salt and pepper; cook 12 to 15 minutes or until sauce thickens. Gradually stir in cream and basil, and cook 10 minutes. Makes enough sauce for 4 to 6 servings, over hot pasta.
Broccoli Rabe & Garlic Pasta for 2 Recipe
TOH email/Tastycook
6 ounces uncooked linguine
8 ounces broccoli rabe
2 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup chicken broth, divided
2 tablespoons minced fresh parsley
2 tablespoons shredded Parmesan cheese
Directions
Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.
Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups equals 429 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 518 mg sodium, 69 g carbohydrate, 3 g fiber, 18 g protein
Santa Fe Foldover
(Cooking for 2) butterflybugo77
1 cup Bisquick Heart Smart® mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned no-salt-added black beans, drained, rinsed
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons sliced green onions (2 medium)
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2 cup shredded lettuce
1/3 cup chopped tomato
3 tablespoons fat-free sour cream
1. Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
2. In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
3. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
Half a Cake
thegeema
Here's how to use half of the box of cake mix to make a smaller cake. Save the rest for another time!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
1-3/4 cups mix from 18-ounce box of cake mix
2/3 cup liquid
1/4 cup oil
1 egg
Preparation:
Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. I myself like to use a whole can of ready-to-spread frosting on this small cake! Serves 4-6
Small Banana Cake
thegeema
If you're cooking for one or two, use just half a cake mix to make this delicious and moist banana cake filled with chocolate chips.
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
1-3/4 cups cake mix from 18-ounce box
1/3 cup water
1/3 cup milk
1/2 cup mashed banana
2 tablespoons oil
1 egg
1/2 cup miniature chocolate chips
Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, water, milk, banana, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Stir in chocolate chips. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. Serves 4-6
LEMON PUDDING CAKE FOR TWO
Groucho CT/Southern Living
Most recipes serve four or more, which means leftovers. Here is a pudding cake for two. Light cake with pudding sauce in the bottom.
1/2 cup sugar
2 1/2 Tablespoons all purpose flour
1/8 teaspoon salt
1 egg Separated
1/2 cup milk
1 1/2 teaspoons grated lemon rind
1 Tablespoon lemon juice
Whipped cream (optional)
Combine first 3 ingredients in a medium bowl; set aside.
Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350 F. for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
Skillet Squash and Potatoes
grouchoCT
1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon cooking oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes.
Add squash; cook, uncovered, for 8-10 minutes or until vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.
Yield 2 servings
ASPARAGUS AND TOMATOES WITH HERB VINAIGRETTE (for two)
beema
1/2 pound fresh asparagus
1/3 cup olive oil
1/4 cu red wine vinegar
1 tablespoon chopped fresh chives
2 teaspoons dried oregano, crushed
1/4 teaspoon each salt and pepper
dash garlic powder
4 plum tomatoes, sliced
Snap off tough ends of asparagus, cook in boiling water to cover 2 to 3 minutes or until just tender crisp, drain. Plunge into cold water to stop cooking process, drain again. Cover and chill 3 hours.
Whisk together olive oil and the next six ingredients. Arrange asparagus on two salad plates, with tomato slices along side, then drizzle the vinaigrette.
Crockpot Angel Chicken
Tastycook
6 boneless chicken breasts
1 pkg dry Italian salad dressing mix - used ranch
1 can golden mushroom soup - used regular mushroom soup
1/2 cup white wine or 1/2 c. chicken broth
4 oz. reduced fat cream cheese
2 green onions, chopped - omitted
1 pkg angel hair pasta, cooked according to box directions
Added a handful of fresh mushrooms, sliced and some frozen chopped spinach
Place chicken in crock pot. In sauce pan melt butter. Stir in italian salad dressing mix, soup, cream cheese & wine. Pour over chicken. Cook on low for 4-5 hours. Pour over cooked pasta.
CHICKEN AND GRAVY IN A BEAN POT
beema
4 skinless, boneless chicken thighs, or 2 breasts
2 can cream of chicken soup (undiluted)
Dump both chicken and soup into a bean pot, cover and put into a cold oven set for 325° and bake for 3 1/2 hours