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Friday, May 27, 2016

Crustless Spinach Quiche


Ingredients:

 

 


11/2 c. egg beaters
3/4 c. milk
1T. onion flakes
1T. parmesan cheese
1/4t. garlic powder
1/8t. ground black pepper
1/4c. dry bread crumbs
1c. low fat shredded cheddar
1(10oz.) package frozen chopped spinach, thawed and well drained
1/4c. diced pimientos
dash or two tabasco (optional) 


In medium bowl, combine egg beaters, milk, onion flakes, parmesan cheese, garlic powder and pepper.  Stir well and set aside.

Sprinkle bread crumbs evenly onto bottom of lightly greased 8x8x2-inch baking dish. Top with 1/2c. cheddar cheese, then spinach.  Pour egg mixture evenly over spinach; top with remaining cheddar cheese and pimientos.  Bake at 350° for 40-50 minutes or until set.

Add tabasco to egg mixture to kick it up a notch!

Makes 16 appetizer squares.  Works for breakfast, lunch, a side dish, or appetizers! 



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Monday, May 23, 2016

Catalina Cranberry Chicken











6-8 boneless, skinless chicken breasts
8oz. Kraft Catalina French dressing
1 envelope onion soup mix
1# can whole berry cranberry sauce


Pierce chicken breasts with a fork.  Combine next 3 ingredients and pour over chicken.  Bake at 350° for 1 hour.  Cover with foil for the first 20 minutes.

Freezes well.  Tastes even better reheated!

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Friday, May 20, 2016

Tandoori Chicken

 

INGREDIENTS:

 

yields 4 serving

    • 1 1/2 cups Dannon® Plain Yogurt
    • 2 Tbsp. lemon juice
    • 2 Tbsp. ginger, minced
    • 1 Tbsp. garlic, minced
    • 1 tsp. ground cumin
    • 1 tsp. ground turmeric
    • 1/2 tsp. ground coriander
    • 2 Tbsp. cilantro, chopped
    • 1 cup jasmine rice, cooked
    • 1 (3 1/3 lbs.) chicken cut into 8ths, or 8 chicken thighs

 

DIRECTIONS:

  1. In a bowl, combine yogurt with all the spices. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour.
  2. Lightly oil grill and preheat 5-10 minutes (or preheat broiler). Place marinated chicken pieces on heated grill or broiler pan.
  3. Cook chicken 8-10 minutes per side, basting occasionally with juices. Serve chicken over jasmine rice sprinkled with cilantro.

 

 Tips for substitution with yogurt

IT'S NOT ALWAYS AN EVEN EXCHANGE

When you substitute yogurt for fats and liquids in your cooking, it's not always an even, cup-for-cup exchange. As a general rule, add the minimum you think you'll need and add more slowly, as required to avoid thinning.
Here are a few substitution ratios to keep in mind:

You can reduce the oil in all your recipes with this easy formula: 1/2 cup of oil is equivalent to 3/4 cup of yogurt. For example, if a recipe calls for 1 cup of oil, replace it with 1/2 a cup of oil and 3/4 cup of yogurt.

Reduce the butter in your recipes with this simple ratio: 1/2 cup of butter (1 stick) equals 1/4 cup of yogurt. For example, if a recipe calls for 1 cup of butter, replace it with 1/2 cup of butter and 1/4 cup of yogurt.

When baking, you can try replacing one egg with 1/4 cup yogurt.

MAKE IT PLAIN

If you cook with yogurt, make sure you know which flavor is best suited for each recipe. Savory dishes may taste better with plain yogurt, while flavored yogurt works well with sweet dishes. Ultimately, it's a matter of personal preference, so feel free to experiment!
The main thing to keep in mind is that different types of yogurt have different tastes that will affect your end result!

Greek is a little tangier in taste than plain yogurt, so it really lends itself to recipes like meat marinades, salad dressings, dips, and potato dishes.

Plain yogurt tends to work really well as a substitute in baking. 

USE YOGURT WISELY

Before you substitute yogurt for everything, here are a few pointers to get the most out of it in your cooking.
The way you stir and heat yogurt will make a big difference in the result:

Over-stirring yogurt may cause it to break down and thin out. Never vigorously stir, whisk, or beat yogurt. Instead, fold it into your recipes to maintain its rich and creamy consistency.

If you heat yogurt too quickly, it will separate into curds and whey. Avoid this by removing dish from heat first and let cool slightly. Then slowly stir in room-temperature yogurt.

Speaking of heating, don't forget that when yogurt is heated above 120 Degree F, it loses its beneficial bacteria. The acidity in yogurt can react negatively to aluminum, so avoid using aluminum foil or aluminum baking dishes when cooking or baking with it.





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Tuesday, May 17, 2016

Healthy Wrap


 

Ingredients

    • Cream cheese or goat cheese 2 tablespoons, softened
    • Pesto, homemade or purchased 2 teaspoons
    • Flour tortilla 1, preferably green or red
    • Ripe avocado 1/2, sliced
    • Carrot 1/4 cup (1 oz/30 g) shredded
    • English cucumber 4 slices, cut on the diagonal
    • Salt and ground pepper




Preparation

    1. In a small bowl, mix together the cream cheese and pesto. Spread the cream cheese mixture evenly over the tortilla. Top with the avocado slices, arranging them in a horizontal line across the center or mashing them onto the surface. Arrange the carrot and cucumber on top of the avocado. Sprinkle with salt and pepper. Press down gently.
    2. Fold about 2 inches (5 cm) of the right side of the tortilla over the filling. Press gently. Beginning with the rounded side closest to you, roll up the tortilla into a tight cylinder, with the filling peeking out the top. Alternatively, roll up the tortilla like you would a burrito, with the filling enclosed in the wrap.
    3. Wrap in foil or a strip of pretty paper and place in an airtight container or sandwich bag and seal tightly. Refrigerate until ready to go.
Veggie-riffic
For extra color and crunch, add any of the following veggies:
  • Celery or jicama matchsticks
  • Sliced fennel
  • Bell pepper matchsticks
  • Baby spinach leaves
  • Shredded red cabbage
  • Sprouts
Use a napkin or colorful strip of paper, secured with tape, to hold the wrap together.
Appears with permission from The Lunch Box: Packed with fun, healthy meals to Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

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Friday, May 13, 2016

Eggplant Wrap


 

Ingredients

    • 2 medium/large eggplants
    • 2 tablespoons sunflower oil or light olive oil
    • 1 tablespoon dried mixed herbs
    • 14 ounces spinach
    • 16 sundried tomato pieces, marinated in olive oil
    • 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed)
    • 5 ounces sharp Cheddar, cut into 16 slices
    • pinch sea salt
    • black pepper, to taste

Preparation

    1. Preheat the oven to 350°F. You will need a large non-stick baking sheet.
    2. Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.
    3. Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.
    4. Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.
    5. Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.
    6. Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.
    7. Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.
Reprinted with permission from FOOD: Vegetarian Home Cooking
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Wednesday, May 11, 2016

Baked Chicken Legs



  Baked Chicken Legs  
This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.
    Servings Prep Time
    6drumsticks 10minutes
    Cook Time
    35minutes
    Ingredients
    • 6 Chicken drumsticksabout 1 1/2 lbs
    • 7:2:1 or 7:2:2 seasoningor kosher salt and pepper
    Instructions
    1. Preheat oven to 425 convection. Pat dry the drumsticks with paper towels. (See http://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
    2. Trim of any extra skin and any loose joint pieces.
    3. Spice to taste. A light sprinkling of my 7:2:1 seasoning is great. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
    4. Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
    5. Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
     Recipe from: 101cooking for two

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    Monday, May 9, 2016

    Fish Tacos with Strawberry Salsa



    Fish Tacos with Strawberry Salsa

    Self August 2011
    Yield
    Makes 4 servings

    Ingredients

      • Olive oil cooking spray
      • 1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon salt (preferably kosher), divided
      • 1/4 teaspoon freshly ground black pepper, divided
      • 8 small (6-inch) corn tortillas
      • 2 pints strawberries, hulled and chopped
      • 1 small green jalapeño chile, seeded and chopped
      • 3 tablespoon chopped fresh chives
      • 1 tablespoon fresh lemon juice
      • 2 cups chopped napa cabbage

    Preparation

      1. Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

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    Thursday, May 5, 2016

    Protein Power Balls Recipe


    Ingredients
    Bee Pollen – 1 tbsp
    Helps relieve allergy symptoms
    Organic Virgin Coconut Oil - 2 tsp
    A great way to boost overall health
    Raw Cacao Powder – enough to coat the balls
    Packed with natural ‘feel-good’ elements
    Chia seeds – 4 tbsp
    Rich in energy, the ideal ingredient for quick repair and regeneration
    Dates – 5.3 oz
    An excellent natural sweetener
    Almonds – 3.5 oz. soaked overnight & shelled
    A brilliant source of essential omega oils
    Sesame seeds – 2 tsp
    Packed full of omega 3
    Pumpkin seeds – 1.8 oz.
    Full of zinc, an essential mineral
    Hemp powder – 6 tbsp
    Contains essential fatty acids, protein and amino acids
    Coconut chips – 2/3 cup
    Supports good health

    Cocoa nibs – 4 tbsp


    Directions

    1. Chop the dates roughly
    2. Add all ingredients to your food processor and blend until smooth and sticky
    3. Roll into any size balls you want and dust with the Raw Cacao powder
       


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    Wednesday, May 4, 2016

    Easy Beef and Noodles Recipe


    Thought I would post last nights dinner, cause it  was really good! Really this meal was a breeze to make. I think this is a recipe that the whole family would enjoy.

    INGREDIENTS
    • 1 bag (12 oz.) Reames® Homestyle Egg Noodles
    • 1 lb. sirloin, cut into thin strips
    • 1 pkg. (8 oz.) fresh mushrooms, sliced
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 1 tbsp. vegetable oil
    • 1 jar (12 oz.) beef gravy
    • 1 can (10 3/4 oz.) cream of mushroom soup
    • 1/2 tsp. pepper
    PREPARATION
    Cook Reames Home Style Noodles according to package directions or to desired tenderness. Drain well. Meanwhile, in a 12-inch skillett over medium heat, cook sirloin strips, mushrooms, onion and garlic in hot oil until meat is no longer pink. Add gravy, soup and pepper to meat mixture, stirring to combine. Add noodles. Cook over medium heat until heated through.
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