2 c. cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked and cubed
4 c. rice, cooked
chow mein noodles
tomatoes (3 med)
celery (1 cup)
green peppers (1/2 cup)
green onions (1/2 cup)
pineapple (1 can)
cheddar cheese (1/2 cup)
slivered almonds (1/2 cup)
coconut
Combine soup and chicken broth in saucepan. Add chicken and simmer for 8-10 minutes until heated through.
Makes 8 servings.
Saturday, August 14, 2010
Ultimate Chicken Fingers
3 boneless skinless chicken breasts (about 1 lb.) cut crosswise into 1/2-inch strips
2/3 cup bisquick mix
1/2 cup grated parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter, melted
Heat oven to 450 degress. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg, place in bag. Seal bag, shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
Bake 12-14 minutes. Turning halfway through bake tme with pancake turner, until no longer pink in the center.
4 Servings.
Caytlin Kingston, found on the back of Bisquick box.
2/3 cup bisquick mix
1/2 cup grated parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter, melted
Heat oven to 450 degress. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg, place in bag. Seal bag, shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
Bake 12-14 minutes. Turning halfway through bake tme with pancake turner, until no longer pink in the center.
4 Servings.
Caytlin Kingston, found on the back of Bisquick box.
Friday, August 6, 2010
Low-Fat Lemon Bars
Slim Lemon Squares
Makes: 16 servings
Ingredients
Nonstick cooking spray
3/4 cup all-purpose flour plus 2 tablespoons
2/3 cup granulated sugar plus 3 tablespoons
1/2 stick cold butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
1 tablespoon powdered sugar
Directions
1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350-degree oven for 15 minutes.
3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.
Nutrition facts per serving (1 bar): 100 calories, 1g protein, 17g carbohydrate, 3g fat (2g saturated), 0g fiber
Healthy Baking Tips
Stick with It
A stick of butter or margarine gives the crust better texture than tub margarine, says Kerry Neville, RD, a spokesperson for the American Dietetic Association. We like the taste of butter; plus, stick margarine can pack artery-clogging trans fats.
Grate Idea
Protect your knuckles by ditching the old box grater. Zest the lemon with a Microplane, which has a handle that offers a sure grip.
Make the Cut
No pastry cutter? When you add the butter to the flour mixture, pinch and rub the mix between your fingers and thumbs until you have coarse crumbs the size of peas.
Top It Off
Use a fine mesh strainer to dust the bars with powdered sugar.
Raise the Bar
"I've seen lemon bar recipes that call for six eggs," Neville says. This slimmed-down version uses just one egg and one egg white.
Found Here: http://www.fitnessmagazine.com/recipes/desserts/low-calorie/low-fat-lemon-bars/?sssdmh=dm17.459023&esrc=nwfitdailytip072510&email=2267919527
Makes: 16 servings
Ingredients
Nonstick cooking spray
3/4 cup all-purpose flour plus 2 tablespoons
2/3 cup granulated sugar plus 3 tablespoons
1/2 stick cold butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
1 tablespoon powdered sugar
Directions
1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350-degree oven for 15 minutes.
3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.
Nutrition facts per serving (1 bar): 100 calories, 1g protein, 17g carbohydrate, 3g fat (2g saturated), 0g fiber
Healthy Baking Tips
Stick with It
A stick of butter or margarine gives the crust better texture than tub margarine, says Kerry Neville, RD, a spokesperson for the American Dietetic Association. We like the taste of butter; plus, stick margarine can pack artery-clogging trans fats.
Grate Idea
Protect your knuckles by ditching the old box grater. Zest the lemon with a Microplane, which has a handle that offers a sure grip.
Make the Cut
No pastry cutter? When you add the butter to the flour mixture, pinch and rub the mix between your fingers and thumbs until you have coarse crumbs the size of peas.
Top It Off
Use a fine mesh strainer to dust the bars with powdered sugar.
Raise the Bar
"I've seen lemon bar recipes that call for six eggs," Neville says. This slimmed-down version uses just one egg and one egg white.
Found Here: http://www.fitnessmagazine.com/recipes/desserts/low-calorie/low-fat-lemon-bars/?sssdmh=dm17.459023&esrc=nwfitdailytip072510&email=2267919527
Chocolate Chocolate Chip Cookies
Ingredients
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Found Here: http://allrecipes.com//Recipe/chocolate-chocolate-chip-cookies-i/Detail.aspx
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Found Here: http://allrecipes.com//Recipe/chocolate-chocolate-chip-cookies-i/Detail.aspx
Black Bean Burgers
Black Bean Burgers (adapted from Veganomicon)
* 2 C black bean (canned is fine) (a mix with some garbanzo beans is good too)
* 3-4 cloves garlic
* 1/2 C and 2 T vital wheat gluten
* 1/2 small onion grated on a box grater
* 1 t salt
* 1/4 t cumin
* chili powder to taste
* 2 T cilantro finely chopped
* 1/4 C water
* 2 T tomato paste
* olive oil
1. Mash the black beans in a medium bowl with a fork until most beans are mashed—some half beans still visible. Add the following but do not mix yet: garlic grated with a rasp grater, grated onion, wheat gluten, water, salt, cumin, chili powder, cilantro.
2. Mix with a fork and then with hands to knead ingredients together a little. Shape into 6 patties by pressing mixture very firmly together into a ball then pressing into patty about 1/2” thick. Spray both sides of the patty with nonstick spray.
3. Heat large fry pan over medium heat. Pour in a thin layer of olive oil to cover the bottom of the pan. When the pan is hot, put 3 patties into pan. As bean burger cooks, press firmly with a spatula. Flip when first side is browned, about 6 minutes. Cook other side in the same way.
* 2 C black bean (canned is fine) (a mix with some garbanzo beans is good too)
* 3-4 cloves garlic
* 1/2 C and 2 T vital wheat gluten
* 1/2 small onion grated on a box grater
* 1 t salt
* 1/4 t cumin
* chili powder to taste
* 2 T cilantro finely chopped
* 1/4 C water
* 2 T tomato paste
* olive oil
1. Mash the black beans in a medium bowl with a fork until most beans are mashed—some half beans still visible. Add the following but do not mix yet: garlic grated with a rasp grater, grated onion, wheat gluten, water, salt, cumin, chili powder, cilantro.
2. Mix with a fork and then with hands to knead ingredients together a little. Shape into 6 patties by pressing mixture very firmly together into a ball then pressing into patty about 1/2” thick. Spray both sides of the patty with nonstick spray.
3. Heat large fry pan over medium heat. Pour in a thin layer of olive oil to cover the bottom of the pan. When the pan is hot, put 3 patties into pan. As bean burger cooks, press firmly with a spatula. Flip when first side is browned, about 6 minutes. Cook other side in the same way.
Blueberry cobble pie bars
berry cobbler pie bars (with lemon sugar!)
crust and topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled butter, cut into cubes
zest of two lemons
berry filling
4 large eggs
2 cups sugar
1 cup sour cream
juice of 1 large or 2 small lemons
3/4 cup all-purpose flour
pinch of salt
6 cups of fresh berries, or 2 (16 oz) pkgs frozen berries
* if using frozen berries, be sure to defrost and drain excess liquid. place frozen berries on a plate in the fridge overnight and they'll be ready for baking the next day.
* we used mini wild blueberries for this batch and they are a perfect fit. i love lemon with blueberries!
1. preheat oven to 350 degrees. grease a half-sheet baking pan (12 x 17) and set aside. if you use a 9 x 13, you'll just have thicker bars.
2. zest two lemons. measure out the sugar onto a clean work surface, then rub the zest into the sugar with the back of a spoon. this will create a lemon scented sugar. (so yummy!)
3. combine lemon sugar, flour, salt and butter in a mixer with the paddle attachment. beat the ingredients on medium speed until it looks dry and crumbly. reserve 1 1/2 cups of the crust mixture to use as the topping. press remaining mixture into the bottom of the pan.
4. bake crust for 12 to 15 min, or until golden brown. let cool for 10 min. while you make the filling.
5. for filling: whisk the eggs in a large bowl. add sugar, sour cream, lemon juice, flour, and salt. gently fold in berries. spoon the mixture evenly over the crust. you may have to distribute the berries evenly around.
6. sprinkle reserved crust mixture evenly over filling. bake for 45 to 55 min, or until top is lightly browned. serve warm, a la mode. or refrigerate for later, as they are incredible cold.
crust and topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled butter, cut into cubes
zest of two lemons
berry filling
4 large eggs
2 cups sugar
1 cup sour cream
juice of 1 large or 2 small lemons
3/4 cup all-purpose flour
pinch of salt
6 cups of fresh berries, or 2 (16 oz) pkgs frozen berries
* if using frozen berries, be sure to defrost and drain excess liquid. place frozen berries on a plate in the fridge overnight and they'll be ready for baking the next day.
* we used mini wild blueberries for this batch and they are a perfect fit. i love lemon with blueberries!
1. preheat oven to 350 degrees. grease a half-sheet baking pan (12 x 17) and set aside. if you use a 9 x 13, you'll just have thicker bars.
2. zest two lemons. measure out the sugar onto a clean work surface, then rub the zest into the sugar with the back of a spoon. this will create a lemon scented sugar. (so yummy!)
3. combine lemon sugar, flour, salt and butter in a mixer with the paddle attachment. beat the ingredients on medium speed until it looks dry and crumbly. reserve 1 1/2 cups of the crust mixture to use as the topping. press remaining mixture into the bottom of the pan.
4. bake crust for 12 to 15 min, or until golden brown. let cool for 10 min. while you make the filling.
5. for filling: whisk the eggs in a large bowl. add sugar, sour cream, lemon juice, flour, and salt. gently fold in berries. spoon the mixture evenly over the crust. you may have to distribute the berries evenly around.
6. sprinkle reserved crust mixture evenly over filling. bake for 45 to 55 min, or until top is lightly browned. serve warm, a la mode. or refrigerate for later, as they are incredible cold.
Tuesday, August 3, 2010
Apple Delight
3-4 apples, peeled, cored, and chopped
¼ cup dry oats
1/8 cup brown sugar
¼ tsp cinnamon
Mix altogether and spoon into muffin cups. (I love the silicone cups)or ramekins, Bake in oven at 350 about 10 minutes, or until apples are soft.
¼ cup dry oats
1/8 cup brown sugar
¼ tsp cinnamon
Mix altogether and spoon into muffin cups. (I love the silicone cups)or ramekins, Bake in oven at 350 about 10 minutes, or until apples are soft.
Monday, August 2, 2010
Spinach and Ricotta Stuffed Shells
1(10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
24 cooked jumbo pasta shells
1 carton of Ricotta cheese
1 egg, slightly beaten
½ tsp. Italian seasoning
Garlic powder
½ cup-1 cup Parmesan cheese
Tomato sauce
Salt and pepper to taste
Cook the shells, drain them and let them dry out. Mix everything together and then stuff the shells. Line a greased baking sheet with tomato sauce and place the stuffed shells in the baking dish. You can drizzle tomato sauce on top of the shells and you can also top the shells with mozzarella cheese, if you want!
Bake at 350 degrees for 30 minutes
24 cooked jumbo pasta shells
1 carton of Ricotta cheese
1 egg, slightly beaten
½ tsp. Italian seasoning
Garlic powder
½ cup-1 cup Parmesan cheese
Tomato sauce
Salt and pepper to taste
Cook the shells, drain them and let them dry out. Mix everything together and then stuff the shells. Line a greased baking sheet with tomato sauce and place the stuffed shells in the baking dish. You can drizzle tomato sauce on top of the shells and you can also top the shells with mozzarella cheese, if you want!
Bake at 350 degrees for 30 minutes
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