1 1/2 lb potatoes
5 cloves garlic, peeled
1/3 cup sour cream
2 T. milk
2 T. snipped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper
Cut potatoes into 1 inch pieces. Places potatoes and garlic in 2-quart saucepan. Cover with water; bring to a boil over high heat. Cover; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves; reserve. Drain potatoes; place in a large bowl and mash with pastry blender or fork. Mash garlic cloves; add to potatoes with sour cream, milk, parsley, salt and pepper. Mix well.
*Recipe borrowed from Recipes From The Heart Cookbook, Serves 6
Thursday, September 8, 2011
Banana Nut Bread
2 cups flour
1/2 cup of oil
1 1/2 cup sugar
1 cup mashed bananas
1 cup pecans
1 tsp. vanilla
1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 eggs
Mix ingredients by hand and pour into a greased 13x9 pan. Set oven to 350 F and bake for 1-1.5 hours or until a knife inserted in center comes clean.
1/2 cup of oil
1 1/2 cup sugar
1 cup mashed bananas
1 cup pecans
1 tsp. vanilla
1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 eggs
Mix ingredients by hand and pour into a greased 13x9 pan. Set oven to 350 F and bake for 1-1.5 hours or until a knife inserted in center comes clean.
Sweet Potato Souffle
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup margarine, softened
1/2 cup milk
1/2 tsp. salt
2 eggs
1 tsp. vanilla
Add all ingredients in a large bowl and mix well with mixer. Pour into casserole dish and sprinkle evenly with the following topping:
1 cup brown sugar
1/3 cup flour
1/3 cup margarine
1 cup chopped nuts
Bake at 350 F for 45 minutes - 1 hour until top is brown and bubble and sweet potatoes are set.
1 cup sugar
1/2 cup margarine, softened
1/2 cup milk
1/2 tsp. salt
2 eggs
1 tsp. vanilla
Add all ingredients in a large bowl and mix well with mixer. Pour into casserole dish and sprinkle evenly with the following topping:
1 cup brown sugar
1/3 cup flour
1/3 cup margarine
1 cup chopped nuts
Bake at 350 F for 45 minutes - 1 hour until top is brown and bubble and sweet potatoes are set.
Beans in Yellow Boats
2 Large firm yellow plantains
4 oz. boiled beans
4 oz. cooked meat or fish, minced
2 T. chopped herbs
2 oz. margarine
4 oz. cheese, grated
Preheat the oven to 400 F.
Cut the plantains in half, lengthwise, reserving the skins to make the plantain cases. Boil the plantains until soft and mash. Combine the beans and minced meat or fish with the plantain.
Season the mixture with the chopped herbs and salt and pepper. Add the margarine. Fill the plantain cases with the mixture. Sprinkle with the grated cheese. Fix with a skewer or toothpick in order to keep a good shape. Place the filled cases on a baking sheet.
Bake at 400 F for 10 minutes or grill for 2 minutes.
4 oz. boiled beans
4 oz. cooked meat or fish, minced
2 T. chopped herbs
2 oz. margarine
4 oz. cheese, grated
Preheat the oven to 400 F.
Cut the plantains in half, lengthwise, reserving the skins to make the plantain cases. Boil the plantains until soft and mash. Combine the beans and minced meat or fish with the plantain.
Season the mixture with the chopped herbs and salt and pepper. Add the margarine. Fill the plantain cases with the mixture. Sprinkle with the grated cheese. Fix with a skewer or toothpick in order to keep a good shape. Place the filled cases on a baking sheet.
Bake at 400 F for 10 minutes or grill for 2 minutes.
Guyana Avocado Choka
1 ripe avocado
1 garlic clove
1 onion
1/2 tsp black pepper
1/2 tsp pepper sauce
sea salt or any desired spice to taste
Halve avocado and remove seed. Scoop out the flesh of the avocado and puree or crush. Grate the garlic and onion. Mix all the ingredients thoroughly in a bowl. Place on a serving dish.
*Recipe borrowed from An Adventure in Caribbean Cuisine, Serves 2
1 garlic clove
1 onion
1/2 tsp black pepper
1/2 tsp pepper sauce
sea salt or any desired spice to taste
Halve avocado and remove seed. Scoop out the flesh of the avocado and puree or crush. Grate the garlic and onion. Mix all the ingredients thoroughly in a bowl. Place on a serving dish.
*Recipe borrowed from An Adventure in Caribbean Cuisine, Serves 2
Katy's Trinidad Breakfast Muffins
3 eggs
10 fl oz milk
5 T. melted margarine
1 1/2 oz. bran flakes
1 lb. plain flour, sifted
2 oz. sugar
4 oz. Cheddar cheese, grated
1/2 onion, chopped
8 oz. pimentos, chopped
4 T. chopped turkey
3 oz. carrots, grated
Pre-heat oven to 450 F. Beat the eggs lightly. Combine the milk, eggs, melted margarine and bran in a bowl. Set aside for 30 minutes.
Add all the other ingredients and mix enough to moisten. Spoon into greased muffin pans.
Bake at 450 F for 15-20 minutes.
*Original recipe borrowed from An Adventure in Caribbean Cuisine, Serves 16
10 fl oz milk
5 T. melted margarine
1 1/2 oz. bran flakes
1 lb. plain flour, sifted
2 oz. sugar
4 oz. Cheddar cheese, grated
1/2 onion, chopped
8 oz. pimentos, chopped
4 T. chopped turkey
3 oz. carrots, grated
Pre-heat oven to 450 F. Beat the eggs lightly. Combine the milk, eggs, melted margarine and bran in a bowl. Set aside for 30 minutes.
Add all the other ingredients and mix enough to moisten. Spoon into greased muffin pans.
Bake at 450 F for 15-20 minutes.
*Original recipe borrowed from An Adventure in Caribbean Cuisine, Serves 16
Antiguan Pineapple Muffins
8 oz flour
1 oz sugar
1 T. baking powder
1/2 tsp. salt
2 eggs, beaten
1/2 pint (280ml) pineapple juice
2 oz melted butter or margarine
3 oz. pineapple chunks, well drained
Mix the flour, sugar, baking powder and salt together. in a small bowl, combine the beaten eggs, juice and melted butter. Add the liquid ingredients all at once to the dry ingredients. Add the pineapple chunks. Stir quickly until the ingredients are just mixed and the batter is lumpy in appearance.
Fill greased muffin pans two-thirds full with the batter. Bake at 400 F for 20-25 minutes. Serve warm.
*Recipe borrowed from An Adventure in Caribbean Cuisine, serves 12
1 oz sugar
1 T. baking powder
1/2 tsp. salt
2 eggs, beaten
1/2 pint (280ml) pineapple juice
2 oz melted butter or margarine
3 oz. pineapple chunks, well drained
Mix the flour, sugar, baking powder and salt together. in a small bowl, combine the beaten eggs, juice and melted butter. Add the liquid ingredients all at once to the dry ingredients. Add the pineapple chunks. Stir quickly until the ingredients are just mixed and the batter is lumpy in appearance.
Fill greased muffin pans two-thirds full with the batter. Bake at 400 F for 20-25 minutes. Serve warm.
*Recipe borrowed from An Adventure in Caribbean Cuisine, serves 12
Greek-Style Quinoa Burgers
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
*Recipe borrowed from www.wholeliving.com
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally
In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
*Recipe borrowed from www.wholeliving.com
Wednesday, September 7, 2011
Black Bean Soup
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
*Recipe borrowed from Eating Well, serves 4 of 1 1/4 cups each
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
*Recipe borrowed from Eating Well, serves 4 of 1 1/4 cups each
Green Bean Casserole
32 oz. canned green beans, cooked and drained
3/4 cup fat free milk
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/8 tsp. freshly ground black pepper
1 1/3 c. French fried onions, divided
Preheat oven to 350 F. In medium bowl, combine beans, milk, soup, pepper and 2/3 cup French fried onions. Pour into 1 1/2qt casserole. Bake, uncovered for 30 minutes or until heated through. Top with remaining 2/3 cup onions; bake, uncovered for 5 minutes or until onions are golden brown.
*Original recipe from Old-Fashioned Favorites
3/4 cup fat free milk
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/8 tsp. freshly ground black pepper
1 1/3 c. French fried onions, divided
Preheat oven to 350 F. In medium bowl, combine beans, milk, soup, pepper and 2/3 cup French fried onions. Pour into 1 1/2qt casserole. Bake, uncovered for 30 minutes or until heated through. Top with remaining 2/3 cup onions; bake, uncovered for 5 minutes or until onions are golden brown.
*Original recipe from Old-Fashioned Favorites
Spelt Salad with White Beans and Artichokes
1 1/4 cups uncooked spelt (farro), rinsed and drained
2 1/2 cups water
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/4 cup minced red onion
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
Preparation
Combine spelt and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed.
Combine cooked spelt, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.
*Recipe borrowed from Charity Ferriera, Cooking Light
2 1/2 cups water
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/4 cup minced red onion
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
Preparation
Combine spelt and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed.
Combine cooked spelt, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.
*Recipe borrowed from Charity Ferriera, Cooking Light
4 Cheese Pesto Lasagna
Meat Portion:
1-2 lbs. Italian Sausage
16 oz. mushrooms
1-2 cloves garlic, chopped
1 can stewed tomatoes
Salt & pepper
2 jars of spaghetti sauce plus 1 tsp. sugar
1 stick of butter
Saute oregano, garlic, salt and pepper
Add meat
Cook then add mushrooms
Add spaghetti sauce and allow to simmer
Cook noodles until done (2-3 boxes)
Cheese:
1-two lb. bag of mozzarella cheese
1-two lb. bag of cheddar cheese
2 pints of large curd cottage cheese
Mix together:
1 pint Riccota cheese
1 pint of Pesto
Take a large baking dish and layer: Begin with meat sauce on bottom.... meat sauce --> noodles --> cheese --> noodles --> meat sauce --> noodles --> cheese --> noodles --> meat sauce --> a little bit of cottage cheese for garnish.
Bake at 350 F for one hour. Uncover for the last 15 minutes of baking. Let stand 15 minutes before serving.
*Recipe borrowed from Sarah Gilbert Herrera
1-2 lbs. Italian Sausage
16 oz. mushrooms
1-2 cloves garlic, chopped
1 can stewed tomatoes
Salt & pepper
2 jars of spaghetti sauce plus 1 tsp. sugar
1 stick of butter
Saute oregano, garlic, salt and pepper
Add meat
Cook then add mushrooms
Add spaghetti sauce and allow to simmer
Cook noodles until done (2-3 boxes)
Cheese:
1-two lb. bag of mozzarella cheese
1-two lb. bag of cheddar cheese
2 pints of large curd cottage cheese
Mix together:
1 pint Riccota cheese
1 pint of Pesto
Take a large baking dish and layer: Begin with meat sauce on bottom.... meat sauce --> noodles --> cheese --> noodles --> meat sauce --> noodles --> cheese --> noodles --> meat sauce --> a little bit of cottage cheese for garnish.
Bake at 350 F for one hour. Uncover for the last 15 minutes of baking. Let stand 15 minutes before serving.
*Recipe borrowed from Sarah Gilbert Herrera
Turkey Picadillo
4 cloves garlic, minced
2 medium onions, diced
1-2 serrano peppers, cut in half
6-8 small tomatoes or 3-4 large tomatoes, diced
1/3 cup pine nuts
1 lb. lean ground turkey
olive oil
2 large potatoes
Saute onion and garlic until translucent. Add onions and simmer for 10 minutes. Add meat and brown slightly. Mix in tomatoes & serrano peppers and simmer for 20 minutes, covered until potatoes are cooked. Season with sea salt and pepper, to taste. Serve with corn tortillas or just in a bowl.
2 medium onions, diced
1-2 serrano peppers, cut in half
6-8 small tomatoes or 3-4 large tomatoes, diced
1/3 cup pine nuts
1 lb. lean ground turkey
olive oil
2 large potatoes
Saute onion and garlic until translucent. Add onions and simmer for 10 minutes. Add meat and brown slightly. Mix in tomatoes & serrano peppers and simmer for 20 minutes, covered until potatoes are cooked. Season with sea salt and pepper, to taste. Serve with corn tortillas or just in a bowl.
Weight Watcher's Pizza
1 Boboli Crust
10 oz fresh spinach
2 c. chopped chicken, cooked
16 oz marinara sauce
1 c. grated mozzarella cheese
Spread spinach and chicken on the crust. cover with sauce. Sprinkle grated cheese on top. Bake at 400 F for 12-15 minutes or until bubbling and brown.
*Recipe borrowed from Ellen Campbell
10 oz fresh spinach
2 c. chopped chicken, cooked
16 oz marinara sauce
1 c. grated mozzarella cheese
Spread spinach and chicken on the crust. cover with sauce. Sprinkle grated cheese on top. Bake at 400 F for 12-15 minutes or until bubbling and brown.
*Recipe borrowed from Ellen Campbell
Wild Rice with Pecans
6 T. butter
1/2 lb sliced mushrooms
1 medium onion, chopped
2 T. finely chopped bell pepper
1 clove of garlic, minced
1 c. chopped pecans
1 c. wild rice, rinsed and drained
3 c. chicken broth
sea salt and pepper to taste
Heat butter in a saucepan. Add mushrooms, onion, bell pepper, and garlic. Saute for 5 minutes. Season with SS&P. Place in a well-buttered 2 qt. covered casserole. Bake at 350 F for 1 hour. (Freezes well)
*Recipe borrowed from Betsy Brown
1/2 lb sliced mushrooms
1 medium onion, chopped
2 T. finely chopped bell pepper
1 clove of garlic, minced
1 c. chopped pecans
1 c. wild rice, rinsed and drained
3 c. chicken broth
sea salt and pepper to taste
Heat butter in a saucepan. Add mushrooms, onion, bell pepper, and garlic. Saute for 5 minutes. Season with SS&P. Place in a well-buttered 2 qt. covered casserole. Bake at 350 F for 1 hour. (Freezes well)
*Recipe borrowed from Betsy Brown
Mashed Potatoes with Mushrooms
4 large baking potatoes
10oz sliced mushrooms
2 cloves garlic, chopped
1 stick + 2 T. butter
1 can Cream of Mushroom soup
Sea salt & pepper
1/4 cup chopped green onion tops
Saute mushrooms with chopped garlic in 2 T. butter until cooked and set aside.
Cook sliced potatoes in salted water until tender. Drain well and place in mixer bowl. Add 1 stick of butter cut into 4 pieces. Add 3/4 can of soup. Mix well until creamy. Fold in chopped green onions. Salt and pepper to taste.
*Recipe borrowed from Mary Gilbert
10oz sliced mushrooms
2 cloves garlic, chopped
1 stick + 2 T. butter
1 can Cream of Mushroom soup
Sea salt & pepper
1/4 cup chopped green onion tops
Saute mushrooms with chopped garlic in 2 T. butter until cooked and set aside.
Cook sliced potatoes in salted water until tender. Drain well and place in mixer bowl. Add 1 stick of butter cut into 4 pieces. Add 3/4 can of soup. Mix well until creamy. Fold in chopped green onions. Salt and pepper to taste.
*Recipe borrowed from Mary Gilbert
Harris's Graham Muffins
1 Cup Graham (Whole Wheat) flour
1 cup white flour sifted with:
1 tsp. soda
1 rounded tsp. baking powder
1 level tsp. salt
3/4 cup sugar
1 T. Shortening
1 Egg
Milk enough to make batter (consistency of cake batter)
Bake in oven at 400 F.
*recipe borrowed from Brown Family Cookbook
1 cup white flour sifted with:
1 tsp. soda
1 rounded tsp. baking powder
1 level tsp. salt
3/4 cup sugar
1 T. Shortening
1 Egg
Milk enough to make batter (consistency of cake batter)
Bake in oven at 400 F.
*recipe borrowed from Brown Family Cookbook
Guatemalan Chirmol
12 Roma tomatoes of 6 large tomatoes
small bunch of cilantro
Juice of 3 limes
1/2 large yellow onion
2 cloves of garlic
1 tsp. sea salt
1 tsp. pepper
Wrap tomatoes in foil and grill 15-20 minutes or until soft and skin blisters. Remove skins. Process garlic, onion, and cilantro in food processor until well minced. Add tomatoes and barely pulse until chunky.
This is DELICIOUS served on top of steak, chicken and/or rice!
*Recipe borrowed from Ana Herrera Escobar
small bunch of cilantro
Juice of 3 limes
1/2 large yellow onion
2 cloves of garlic
1 tsp. sea salt
1 tsp. pepper
Wrap tomatoes in foil and grill 15-20 minutes or until soft and skin blisters. Remove skins. Process garlic, onion, and cilantro in food processor until well minced. Add tomatoes and barely pulse until chunky.
This is DELICIOUS served on top of steak, chicken and/or rice!
*Recipe borrowed from Ana Herrera Escobar
Faye's Pasta
1 bag of Farfalle pasta
1 bag of fresh spinach
2 Roma tomatoes, diced
Handful of Parmesan cheese
Shrimp
Olive oil
minced garlic
Boil pasta according to the directions on the package.
Saute garlic in a couple of T. of olive oil. Add shrimp. Saute until pink. Add tomatoes and spinach. Stir until spinach wilts. Stir into drained pasta. Add Parmesan and serve!
*Recipe borrowed from Faye Elizabeth Brown
1 bag of fresh spinach
2 Roma tomatoes, diced
Handful of Parmesan cheese
Shrimp
Olive oil
minced garlic
Boil pasta according to the directions on the package.
Saute garlic in a couple of T. of olive oil. Add shrimp. Saute until pink. Add tomatoes and spinach. Stir until spinach wilts. Stir into drained pasta. Add Parmesan and serve!
*Recipe borrowed from Faye Elizabeth Brown
Chicken Spaghetti
Stew 1 chicken
Cool in stock and cut into bite size pieces
Cook 1 package of spaghetti in stock, but to not blanch
Cut up 1 medium onion in fine pieces and saute in butter
Add 2 medium cans of tomatoes to onion
Let it come to a roiling boil
Add 1 lb of sliced mushrooms, 1 T. Worchestershire sauce, and a dash of cayenne pepper
Add spaghetti and chicken
Put in a baking dish and sprinkle with grated cheese
Bake about 30 minutes at 350 F
*Recipe borrowed from the sweet Ann Brown
Cool in stock and cut into bite size pieces
Cook 1 package of spaghetti in stock, but to not blanch
Cut up 1 medium onion in fine pieces and saute in butter
Add 2 medium cans of tomatoes to onion
Let it come to a roiling boil
Add 1 lb of sliced mushrooms, 1 T. Worchestershire sauce, and a dash of cayenne pepper
Add spaghetti and chicken
Put in a baking dish and sprinkle with grated cheese
Bake about 30 minutes at 350 F
*Recipe borrowed from the sweet Ann Brown
Turkey Spaghetti
1 lb. ground turkey, 93% fat free
1 can Hunt's chunky spaghetti sauce
1 white onion, diced
1 green bell pepper, diced
Oregano
Fresh Basil
2 cloves fresh garlic, minced thinly
1 package of Spaghetti
In large skillet, brown turkey and drain well. Add onions and peppers; cook until peppers and onions are tender. Add spaghetti sauce and seasonings. Simmer for about 15 to 20 minutes. Cook spaghetti according to package directions. Drain and rinse well. Combine all ingredients and serve with fresh grated Parmesan cheese.
*original recipe from cooks.com
1 can Hunt's chunky spaghetti sauce
1 white onion, diced
1 green bell pepper, diced
Oregano
Fresh Basil
2 cloves fresh garlic, minced thinly
1 package of Spaghetti
In large skillet, brown turkey and drain well. Add onions and peppers; cook until peppers and onions are tender. Add spaghetti sauce and seasonings. Simmer for about 15 to 20 minutes. Cook spaghetti according to package directions. Drain and rinse well. Combine all ingredients and serve with fresh grated Parmesan cheese.
*original recipe from cooks.com
Chicken & Broccoli
1 whole stewed chicken, boned and cut into pieces
2 packages of chopped broccoli, cooked and drained
Mix together:
2 cans of cream of chicken soup
1/2 cup mayonnaise
1/2 cup breadcrumbs
1/2 cup butter
1/2 tsp. curry powder
1 tsp. lemon juice
Place drained broccoli in a greased 9"x13" pyrex dish. Top with chicken. Pour cream mixture over the chicken. Top with parmesan cheese and bake at 350 F until bubbly.
*Recipe borrowed from the Sweet Ann Brown
2 packages of chopped broccoli, cooked and drained
Mix together:
2 cans of cream of chicken soup
1/2 cup mayonnaise
1/2 cup breadcrumbs
1/2 cup butter
1/2 tsp. curry powder
1 tsp. lemon juice
Place drained broccoli in a greased 9"x13" pyrex dish. Top with chicken. Pour cream mixture over the chicken. Top with parmesan cheese and bake at 350 F until bubbly.
*Recipe borrowed from the Sweet Ann Brown
Baked Tomatoes - Genoa Style
4 firm tomatoes
olive oil
fresh garlic, finely chopped
chopped parsley
sea salt & pepper
grated fresh Parmesan cheese
Cut tomatoes in half. Shake out seeds. Place in an oiled baking dish. Pour 2 teaspoons of olive oil into each half. Sprinkle each half with garlic, parley, S&P. Top with a good coating of Parm cheese and bake at 350 F for 15 minutes or until slightly browned and moderately soft.
*Recipe borrowed from Nancy Clinton Harrison
olive oil
fresh garlic, finely chopped
chopped parsley
sea salt & pepper
grated fresh Parmesan cheese
Cut tomatoes in half. Shake out seeds. Place in an oiled baking dish. Pour 2 teaspoons of olive oil into each half. Sprinkle each half with garlic, parley, S&P. Top with a good coating of Parm cheese and bake at 350 F for 15 minutes or until slightly browned and moderately soft.
*Recipe borrowed from Nancy Clinton Harrison
All Bran Rolls
2 yeast cakes in 1 c. lukewarm water
1 c. shortening
1 c. All Bran
1 c. boiling water
2 eggs, beaten well
3/4 c. sugar
1 tsp. salt
Put yeast cakes in a cup with lukewarm water. Place shortening, sugar, salt in bowl. Pour boiling water over all bran, then pour over shortening mixture and dissolve. Cool and add to yeast mixture. Add eggs and flour. Knead dough to pick up all flour and place portion on dough board and roll out rolls.
As rolls are shaped, they may be dipped in melted butter. Let rise in a warm place 2-3 hours before baking. Unused portion may be kept in refrigerator in plastic container for 2-3 days.
*Recipe borrowed from Betty Gibson
1 c. shortening
1 c. All Bran
1 c. boiling water
2 eggs, beaten well
3/4 c. sugar
1 tsp. salt
Put yeast cakes in a cup with lukewarm water. Place shortening, sugar, salt in bowl. Pour boiling water over all bran, then pour over shortening mixture and dissolve. Cool and add to yeast mixture. Add eggs and flour. Knead dough to pick up all flour and place portion on dough board and roll out rolls.
As rolls are shaped, they may be dipped in melted butter. Let rise in a warm place 2-3 hours before baking. Unused portion may be kept in refrigerator in plastic container for 2-3 days.
*Recipe borrowed from Betty Gibson
A Good Pasta Salad
1 lb. of small pasta (e.g. pasta shells)
2/3 cup cider vinegar
1/4 cup salad oil
4 dashes of Worchestershire sauce
4 dashes Tabasco
1 tsp. sea salt
1 1/2 tsp. pepper
1 1/2 pkg of Good Season's Italian dressing mix (dry)
1 1/4 cup 50% fat free mayonnaise
2 T. Picante Sauce
Combine all ingredients and let sit for 20 minutes. Add 3 T. chopped green chiles, 10 green onions chopped, 1 cup chopped celery, 1 cup chopped green pepper, 1 can of corn (drained), 2 cans black-eyed-peas (drained), 4 oz stuffed green olives (drained and sliced), 16 oz ripe olives (drained and sliced), and 2 jars marinated artichokes (drained and sliced). Mix thoroughly and chill well.
*Recipe borrowed from Nancy Harrison
2/3 cup cider vinegar
1/4 cup salad oil
4 dashes of Worchestershire sauce
4 dashes Tabasco
1 tsp. sea salt
1 1/2 tsp. pepper
1 1/2 pkg of Good Season's Italian dressing mix (dry)
1 1/4 cup 50% fat free mayonnaise
2 T. Picante Sauce
Combine all ingredients and let sit for 20 minutes. Add 3 T. chopped green chiles, 10 green onions chopped, 1 cup chopped celery, 1 cup chopped green pepper, 1 can of corn (drained), 2 cans black-eyed-peas (drained), 4 oz stuffed green olives (drained and sliced), 16 oz ripe olives (drained and sliced), and 2 jars marinated artichokes (drained and sliced). Mix thoroughly and chill well.
*Recipe borrowed from Nancy Harrison
Spetawhite Scramble
3 egg whites
1 cup of fresh, organic spinach
1 Marzano tomato, diced
1/4 cup onion, chopped
1/3 cup feta cheese, crumbled
Seat salt & pepper to taste
Start cooking onion with olive oil spray in an omelet pan until translucent. Add egg whites and scramble half-way. Add tomato and spinach and cook until eggs are scrambled to desired consistency. Place delicious scramble on a plate, add half of the feta cheese to omelet pan and cover until melted. Scrape feta onto scramble then add the rest of the cheese to the masterpiece. Add salt & pepper to taste.
*original recipe from hopeigetit2, sparkrecipes.com
1 cup of fresh, organic spinach
1 Marzano tomato, diced
1/4 cup onion, chopped
1/3 cup feta cheese, crumbled
Seat salt & pepper to taste
Start cooking onion with olive oil spray in an omelet pan until translucent. Add egg whites and scramble half-way. Add tomato and spinach and cook until eggs are scrambled to desired consistency. Place delicious scramble on a plate, add half of the feta cheese to omelet pan and cover until melted. Scrape feta onto scramble then add the rest of the cheese to the masterpiece. Add salt & pepper to taste.
*original recipe from hopeigetit2, sparkrecipes.com
Bruschetta
2 Marzano tomatoes
1/2 teaspoon fresh minced garlic
1 teaspoon balsamic vinegar
8 fresh basil leaves, minced
fresh ground black pepper, to taste
12 slices (1/2 inch) of a long loaf of Italian bread
Mix all topping ingredients together. Spread evenly over each slice of bread. Toast until crisp at 375 F.
*original recipe from Ladysith13, Healthyrecipes.com
1/2 teaspoon fresh minced garlic
1 teaspoon balsamic vinegar
8 fresh basil leaves, minced
fresh ground black pepper, to taste
12 slices (1/2 inch) of a long loaf of Italian bread
Mix all topping ingredients together. Spread evenly over each slice of bread. Toast until crisp at 375 F.
*original recipe from Ladysith13, Healthyrecipes.com
No Fuss Zucchini
2 lbs. zucchini
olive oil spray
Sea salt & pepper to taste
Slice zucchini relatively thinly and grill on stove flipping occassionally for 2-3 minutes each side. Sprinkle fresh sea salt & pepper to taste AND SERVE! (yep, that's it!)
olive oil spray
Sea salt & pepper to taste
Slice zucchini relatively thinly and grill on stove flipping occassionally for 2-3 minutes each side. Sprinkle fresh sea salt & pepper to taste AND SERVE! (yep, that's it!)
Bob Loves Lemon Pepper (not that nutrish but def delish)
1 T. olive oil
3 split chicken breasts (w/rib)
lemon pepper
Sprinkle lemon pepper on both sides of chicken breast. On the bottom of a glass, bake-safe dish, drizzle a thin layer of olive oil and sprinkle a bit of lemon pepper. Place the chicken breasts side by side, skin side down and drizzle the rest of the olive oil over the chicken. Broil on high for 40 minutes.
*Serves 6 ish
3 split chicken breasts (w/rib)
lemon pepper
Sprinkle lemon pepper on both sides of chicken breast. On the bottom of a glass, bake-safe dish, drizzle a thin layer of olive oil and sprinkle a bit of lemon pepper. Place the chicken breasts side by side, skin side down and drizzle the rest of the olive oil over the chicken. Broil on high for 40 minutes.
*Serves 6 ish
Speta Turkey Burger (my all time favorite)
1 lb. of ground turkey (as lean as you can get it)
1 handful of fresh organic spinach
1 T. extra virgin olive oil
1 cup red onion, diced
3 cloves fresh garlic, minced
3.5 oz crumbled feta cheese (reduced fat, when possible)
1 T. Lawry's Seasoning
1 tsp. oregano
100% Whole Wheat Sandwich Rounds
Cook garlic and onion in olive oil until translucent but not burned. In a great big bowl, combine all ingredients and mix well. Form 6 patties (if they are falling apart you can add an egg to the entire mixture) and grill outside or on stove, if the weather does not permit. Serve with spicy brown mustard on toasty sandwich rounds.
1 handful of fresh organic spinach
1 T. extra virgin olive oil
1 cup red onion, diced
3 cloves fresh garlic, minced
3.5 oz crumbled feta cheese (reduced fat, when possible)
1 T. Lawry's Seasoning
1 tsp. oregano
100% Whole Wheat Sandwich Rounds
Cook garlic and onion in olive oil until translucent but not burned. In a great big bowl, combine all ingredients and mix well. Form 6 patties (if they are falling apart you can add an egg to the entire mixture) and grill outside or on stove, if the weather does not permit. Serve with spicy brown mustard on toasty sandwich rounds.
Sweet Potato Strips
2 large sweet potatoes, sliced into thin strips
1/8 cup extra virgin olive oil
5 T. Tony Cacciatore
1 T. Sea Salt
1 T. Garlic Powder
Olive oil spray
Preheat oven to 425 F. Combine dry ingredients into a bowl and set aside. Arrange the sweet potatoes on a cookie sheet so that they are not on top of each other. Drizzle with olive oil and sprinkle with dry mixture. Bake for 25 ish minutes, depending on how crispy you want your yummy strips (but make sure not to burn them - I have... many... many times).
* Serves 3 ish
1/8 cup extra virgin olive oil
5 T. Tony Cacciatore
1 T. Sea Salt
1 T. Garlic Powder
Olive oil spray
Preheat oven to 425 F. Combine dry ingredients into a bowl and set aside. Arrange the sweet potatoes on a cookie sheet so that they are not on top of each other. Drizzle with olive oil and sprinkle with dry mixture. Bake for 25 ish minutes, depending on how crispy you want your yummy strips (but make sure not to burn them - I have... many... many times).
* Serves 3 ish
Easy Peasy Asparageezy
1 bunch of asparagus (with white or purple parts cut off... "that's what she said")
1 juicy lime
1 T. Tony Cacciatore
1/2 cup water
Cook asparagus on medium-high for 2-3 minutes until bright green. Without burning your fingers, place asparagus on a serving plate and squeeze lime juice over. Then sprinkle with Senor Tony and serve!
1 juicy lime
1 T. Tony Cacciatore
1/2 cup water
Cook asparagus on medium-high for 2-3 minutes until bright green. Without burning your fingers, place asparagus on a serving plate and squeeze lime juice over. Then sprinkle with Senor Tony and serve!
Broccoli Asado
4 cups Broccoli, fresh
1/4 cup Extra Virgin Olive Oil
1 T. Chili powder
4 T. Garlic powder
1 T. Sea Salt
Preheat oven to 425 F. Mix together all ingredients sans broccoli. Wash and cut broccoli into bite size pieces then dip in mixture. Place on a cookie sheet and bake for 25 minutes until browned and a teeny bit crispy.
1/4 cup Extra Virgin Olive Oil
1 T. Chili powder
4 T. Garlic powder
1 T. Sea Salt
Preheat oven to 425 F. Mix together all ingredients sans broccoli. Wash and cut broccoli into bite size pieces then dip in mixture. Place on a cookie sheet and bake for 25 minutes until browned and a teeny bit crispy.
Everyone's Favorite Chicken Tacos with Sunken Garlic Sauce
Sunken Garlic Sauce (Make and set aside)
1/3 cup extra virgin olive oil
1/3 cup fresh squeezed lemon juice
1/3 cup minced garlic
Sea salt & pepper to taste
2 large avocados, sliced thin
2 bushels of watercress (can substitute baby spinach)
1 medium red onion, sliced thin
2 cups white rice vinegar
4 lean chicken breasts, cut into edible pieces
olive oil
1 package of wheat or flour tortillas (no corn)
fajita seasoning
Put red onion in a freezable dish and drown in vinegar. Chill in freezer for 1 hour or refrigerator for 3 hours. Sprinkle chicken with fajita seasoning and cook in olive oil over medium-low heat, covered in a frying pan until light golden brown. Warm tortillas on stove.
Serve by putting tortillas on plate, then chicken, then 5-6 onion slices, 2-3 avocado slices, 6-8 leafs of watercress/spinach, then 3-4 T. of lemon/garlic sauce. Make sure to scoop from the bottom of the jar to get sunken minced garlic. Serve and watch your guests smile :)
*Sunken Garlic Sauce can also serve as a delicious and nutritious salad dressing
1/3 cup extra virgin olive oil
1/3 cup fresh squeezed lemon juice
1/3 cup minced garlic
Sea salt & pepper to taste
2 large avocados, sliced thin
2 bushels of watercress (can substitute baby spinach)
1 medium red onion, sliced thin
2 cups white rice vinegar
4 lean chicken breasts, cut into edible pieces
olive oil
1 package of wheat or flour tortillas (no corn)
fajita seasoning
Put red onion in a freezable dish and drown in vinegar. Chill in freezer for 1 hour or refrigerator for 3 hours. Sprinkle chicken with fajita seasoning and cook in olive oil over medium-low heat, covered in a frying pan until light golden brown. Warm tortillas on stove.
Serve by putting tortillas on plate, then chicken, then 5-6 onion slices, 2-3 avocado slices, 6-8 leafs of watercress/spinach, then 3-4 T. of lemon/garlic sauce. Make sure to scoop from the bottom of the jar to get sunken minced garlic. Serve and watch your guests smile :)
*Sunken Garlic Sauce can also serve as a delicious and nutritious salad dressing
Arroz Con Pollo
1.4 cup olive oil
3.5-4.5 lb chicken, cut into cubes
Sea salt
Freshly ground pepper
2 medium onions, sliced thin
1 clove garlic, chopped
6 tomatoes, chopped
1 Serrano, cut in half
1/2 tsp. ground cumin
1/4 tsp. powdered saffron
4 cups chicken stock
2 cups rice
Heat the oil in a skillet. Season the chicken pieces with salt and pepper; then saute in the hot oil until golden. Remove to a flameproof casserole with a lid. In the same oil, saute the onions and garlic, and add to the chicken with the tomatoes, chile, cumin, saffron, and stock. Cover, and simmer gently for about 30 minutes.
In the oil remaining in the skillet, saute the rice until it has absorbed all the oil, taking care not to let it burn (add more oil if necessary). Add the rice to the chicken; cover, and continue cooking until the chicken is tender and the rice is cooked and quite dry - about 30 minutes.
3.5-4.5 lb chicken, cut into cubes
Sea salt
Freshly ground pepper
2 medium onions, sliced thin
1 clove garlic, chopped
6 tomatoes, chopped
1 Serrano, cut in half
1/2 tsp. ground cumin
1/4 tsp. powdered saffron
4 cups chicken stock
2 cups rice
Heat the oil in a skillet. Season the chicken pieces with salt and pepper; then saute in the hot oil until golden. Remove to a flameproof casserole with a lid. In the same oil, saute the onions and garlic, and add to the chicken with the tomatoes, chile, cumin, saffron, and stock. Cover, and simmer gently for about 30 minutes.
In the oil remaining in the skillet, saute the rice until it has absorbed all the oil, taking care not to let it burn (add more oil if necessary). Add the rice to the chicken; cover, and continue cooking until the chicken is tender and the rice is cooked and quite dry - about 30 minutes.
Baked Zucchini Bites
2 medium zucchini, cut into 0.25 inch slices
1/2 cup homemade bread crumbs (1/4 loaf french bread)
olive oil spray
1/8 tsp black pepper
2 tbsp grated Parmesan cheese
2 egg whites
Tony Cacciatore seasoning
Preheat oven to 475-500 F
Cut french bread into 1/4 inch cubes. Spray lightly with olive oil spray and sprinkle with Tony Cacciatore. Bake for 5 minutes until crispy. Smash cubes of bread in a bowl and set aside.
Stir together the bread crumbs, pepper, parm cheese. Put egg whites in a separate bowl. Dip the zucchini slices into the egg whites, then coat in the breadcrumbs. Placed on a greased baking sheet (olive oil spray).
Bake for 5 minutes on one side then turn over and bake for another 5-10 minutes until browned and crispy.
*Original recipe from Sparkperson Pescetarian
1/2 cup homemade bread crumbs (1/4 loaf french bread)
olive oil spray
1/8 tsp black pepper
2 tbsp grated Parmesan cheese
2 egg whites
Tony Cacciatore seasoning
Preheat oven to 475-500 F
Cut french bread into 1/4 inch cubes. Spray lightly with olive oil spray and sprinkle with Tony Cacciatore. Bake for 5 minutes until crispy. Smash cubes of bread in a bowl and set aside.
Stir together the bread crumbs, pepper, parm cheese. Put egg whites in a separate bowl. Dip the zucchini slices into the egg whites, then coat in the breadcrumbs. Placed on a greased baking sheet (olive oil spray).
Bake for 5 minutes on one side then turn over and bake for another 5-10 minutes until browned and crispy.
*Original recipe from Sparkperson Pescetarian
Mother's Chili (Revised for Blog)
1 medium chipped onion
1 lb. ground turkey
2 cloves chopped garlic
Add 2-8oz. cans of tomato sauce plus one 8oz can of water.
2 tsp. chili powder
1-1.5 cans black beans
1 tsp. cumin
salt and pepper to taste
(Extra water may be added to suit different tastes)
Cook on low heat, simmering for 30-40 minutes.
*Original Recipe by Ann Brown, serves 4
1 lb. ground turkey
2 cloves chopped garlic
Add 2-8oz. cans of tomato sauce plus one 8oz can of water.
2 tsp. chili powder
1-1.5 cans black beans
1 tsp. cumin
salt and pepper to taste
(Extra water may be added to suit different tastes)
Cook on low heat, simmering for 30-40 minutes.
*Original Recipe by Ann Brown, serves 4
Tuesday, September 6, 2011
Spicy Cilantro & Garlic Dip
1 egg
1 cup extra virgin olive oil (I like Bertolli for the price and taste)
1 teaspoon brown sugar
1 1/2 tablespoons Knorr chicken bouillon
1 8 oz. package of fat free cream cheese
3 tablespoons vinegar
2-3 jalapenos
12 garlic cloves
2 bunches of cilantro (with the stems cut off)
Blend all together in a food processor and serve with whole grain crackers. Sidenote: if you are not a fan of el spico, you can seed the jalapenos for a less spicy experience or use canned jalapenos for a "barely there" spicy experience.
*Original recipe borrowed from Gina Gonzalez
1 cup extra virgin olive oil (I like Bertolli for the price and taste)
1 teaspoon brown sugar
1 1/2 tablespoons Knorr chicken bouillon
1 8 oz. package of fat free cream cheese
3 tablespoons vinegar
2-3 jalapenos
12 garlic cloves
2 bunches of cilantro (with the stems cut off)
Blend all together in a food processor and serve with whole grain crackers. Sidenote: if you are not a fan of el spico, you can seed the jalapenos for a less spicy experience or use canned jalapenos for a "barely there" spicy experience.
*Original recipe borrowed from Gina Gonzalez
Saturday, September 3, 2011
HCG Diet Appropriate: White Chili
WOW Just found this.... sounds delish! I am going to make it tomorrow and will post my comments/additions.
Spicy White Chili
100g cooked chicken breast, shredded
1-4 c broth (depending on how soupy you want it)
4 cloves minced garlic
1/2 t cumin
1/4 t oregano
1/4 t red pepper flakes
1/8 t ground cloves
tabasco or hot sauce to taste
1. Preheat pot over MED-HI heat.
2. Add all ingredients except for tabasco/hot sauce.
3. Bring to a boil then reduce heat to simmer, cover, & cook 30 mins.
4. Add tabasco or hot sauce right before serving.
TIP: This is also great fixed in a small crockpot. Toss everything in and put it on while you're out and come back to great tasting dinner! If using the crockpot, you can use cut up uncooked chicken (even frozen!). Feel free to add your allowed vegetable to this as well - I usually add chopped onion.
Recipe borrowed from: http://hcgrecipes.blogspot.com/search/label/chicken
Spicy White Chili
100g cooked chicken breast, shredded
1-4 c broth (depending on how soupy you want it)
4 cloves minced garlic
1/2 t cumin
1/4 t oregano
1/4 t red pepper flakes
1/8 t ground cloves
tabasco or hot sauce to taste
1. Preheat pot over MED-HI heat.
2. Add all ingredients except for tabasco/hot sauce.
3. Bring to a boil then reduce heat to simmer, cover, & cook 30 mins.
4. Add tabasco or hot sauce right before serving.
TIP: This is also great fixed in a small crockpot. Toss everything in and put it on while you're out and come back to great tasting dinner! If using the crockpot, you can use cut up uncooked chicken (even frozen!). Feel free to add your allowed vegetable to this as well - I usually add chopped onion.
Recipe borrowed from: http://hcgrecipes.blogspot.com/search/label/chicken
HCG Diet Appropriate: Broccoli omlet
HCG is one of the hardest diets I have ever done, but it is most definitely the most rewarding. I have lost more weight than I care to mention by being diligent and not cheating; however, staying on track with the diet is much easier when you know how to make delicious food with the allowed ingredients. The following meal makes me feel almost normal... enjoy:
1 egg
3 egg whites
100g (3.5oz) of raw broccoli
Tony Chachere's Creole Seasoning
Whisk egg whites and egg until fluffy. Cook on medium-low for 2 minutes. Add broccoli and Tony the Amazing. Cook slowly, otherwise the egg whites will taste weird) until the broccoli is bright green and the eggs are at a desired consistency. THAT'S IT! Easy peasy... delishy and nutrishy!
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