Brazilian Omelet

Great for breakfast or dinner this dish is sure to please!

Brazilian Omelet

4 eggs
1 Tbsp. milk or cold water
1/4 tsp. each salt, pepper, and garlic powder
1/8 tsp. nutmeg
2 Tbsp. butter
3 oz. cream cheese, sliced
1 medium avocado, peeled and sliced
2 slices bacon, cooked crisp

Beat egg, milk, salt, pepper, garlic powder, and nutmeg together. In 10-inch broil proof skillet over medium heat, melt butter. Pour egg mixture into skillet. Cook 3-5 minutes over medium heat until bottom is set. Place cream cheese over half of omelet.
Transfer skillet to preheated broiler. Broil 4 inches from heat source until cheese is soft. Remove from broiler. Arrange avocado and bacon over cheese. Fold plain half over filling.
Bon Appetite!

Homemade Lemonade

A refreshing summer beverage, homemade lemonade is a real thirst quencher!

Homemade Lemonade

12 large lemons
8 cups cold water
1 1/4 cup sugar (or more to your liking)

Squeeze the lemons, strain the juice to remove seeds and pulp if you like. Mix all ingredients in a clear glass pitcher. Add a few of the lemon halves to the pitcher to add visual appeal.
Chill and serve over ice.

Mandarin Orange Salad

There are two times of year that I really enjoy this salad....Thanksgiving and summertime! It's so light and refreshing, it's almost too good to be a salad, it's more like a dessert!

Mandarin Orange Salad

1 lb. cottage cheese
1 (3 oz.) pkg. orange Jello
1 large can mandarin oranges, drained
1 large container light Cool Whip

Mix dry jello with cottage cheese. Add oranges, fold in Cool Whip.
Chill for about 1 hour.

All-American Burger

You gotta love summer! The long days, warm nights, afternoon rain showers, and of course backyard BBQ's!
Burgers on the grille is definitely an American favorite. This has become my favorite 'go-to' burger recipe.

All-American Burger

1 lb. ground beef (80/20 you want a little fat in your meat, otherwise your burgers won't be moist and juicy)
1 lb. ground turkey (85/15)
2 Tbsp. chopped fresh parsley
2 tsp. onion powder
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper

Combine all ingredients in a medium bowl, mix lightly but thoroughly. Handling the meat too much will remove the fat and you don't want that. Shape into six 1/2 inch burgers.
Grill on medium heat for 8-10 minutes. Place burgers on buns and top with your favorite toppings. Enjoy!

Zucchini Bisque Soup

You don't usually consider soup as a summertime food, but with the abundance of zucchini this time of year I just had to share this recipe. This is actually a wonderful recipe to eat either hot or cold!

Zucchini Bisque Soup

2 cups chopped zucchini
1 cup water
1/2 cup tomato, chopped
1 small onion, cut up
1 chicken bouillon cube
1/8 tsp. dry basil
1 8 oz. cream cheese

Combine all ingredients except the cream cheese in a saucepan. Cover and simmer for 20 minutes. Place in a blender with the cream cheese, blend until smooth. Cool and serve or reheat and serve.
Serves 2-3.

So simply, so delicious, you're gonna love this soup!

Cherry Syrup

Cherry Syrup

Select 6 1/2 cups of fresh or frozen fruit of your choice. Wash, pit, and stem fresh fruit and crush in saucepan. (you can also just cook fruit with pits in until soft and then crush in a fruit strainer). Strain the juice through a double layer of cheese clothe or a jelly bag.  Discard the dry pulp. The yield of pressed juice should be about 4 1/2 - 5 cups. Combine the juice with 6 3/4 cups sugar in a large saucepan,  (optional: add 1/4 tsp. vanilla, 1/2 tsp. almond or other flavoring to taste) Add pectin starting at 1/2 tsp. keep adding small amounts until desired thickness, bring to boil, and simmer 1 minute.
Remove from heat, skim off foam, and fill hot, clean half-pint or pint jars, leaving 1/2 inch head space. Adjust lids and process for 15 minutes in hot water bath.

Cherry Jelly

Have more cherries than you know what to do with? Here is a wonderful cherry jelly recipe that you'll love!

Cherry Jelly

3 1/2 cups cherry juice
4 1/2 cups sugar
1 pkg. (3 tbsp.) dry pectin
1 cup water
1/4 tsp. vanilla (optional)
1/2 tsp. almond (optional)

Softly wash the cherries and remove the stems.
In a large bowl or fruit strainer crush the cherries.
Add water to the crushed cherries.
Boil over high heat.
Reduce heat and simmer for 10 minutes.
Strain juice through a cheese clothe or jelly bag.
Now take a large pot and add the strained jelly juice. Combine pectin and stir.
Place over high heat and stir continuously. Bring to a full rolling boil.
Add sugar (and flavoring if you choose) and bring to a full rolling boil once more stirring continuously.
Boil hard for 1 minute.
Remove from fire.
Remove foam.
Ladle hot jelly into jars leaving 1/4 inch head space.


Yummy on homemade buttermilk biscuits!

Tip: You can also use frozen cherries, just cook them enough to get them soft then crush them in the fruit strainer.

Lemon Cheesecake Squares

Looking for a great summertime desert? Try these Lemon Cheesecake Squares!
My mother shared this recipe with me, it's great for large gatherings or potlucks, and it's so light and refreshing.

Lemon Cheesecake Squares

2 cup crushed graham crackers (28 squares)
6 Tbsp. melted butter
1 (3 oz) pkg. lemon flavored gelatin
3/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 tsp. vanilla
1 (13 oz.) can evaporated milk, CHILLED ICE COLD (don't use low fat or fat free)

Stir together crushed crackers and melted butter; RESERVE 1/3 cup of mixture. Press remaining into the bottom of a 13x9 baking pan. Bake crust at 375 degrees for  6-9 minutes. Cool.
Dissolve gelatin in 3/4 cup boiling water. Chill until like syrup.
In a small mixer bowl, gradually beat sugar into cream cheese. Add lemon peel, lemon juice, and vanilla; beat until fluffy. Beat in gelatin mixture.
In a large mixer bowl, beat chilled evaporated milk until soft peaks form. Fold cream cheese mixture into whipped milk. Turn mixture into prepared crust. Sprinkle with reserve cracker mixture atop.
Chill at least 4 hours or overnight.
Serves 12-16.

Zucchini Bread

Last year was the first year my husband planted zucchini in our garden. I really enjoy zucchini so I was thrilled when he decided grow some. I had no idea how fast and how much zucchini we would be harvesting with just a few plants, but it was a ton! I made zucchini and eggs, zucchini breakfast burritos (which I'm told are to die for!), zucchini and tomato casserole, grilled zucchini, steamed zucchini with onions, and several types of zucchini bread.

This recipe is my favorite zucchini bread recipe for a couple reasons. First, it's so easy. And second, it makes two loaves from one batch. Last summer we were in the throws of remodeling my mother's home and I made zucchini bread every other day. It was a good breakfast treat for our crew and also a nice snack when we took a break.

There are so many ways to enjoy the bounty of the summer harvest! If you have some favorite recipes using the fresh vegetables and fruits of the season, I'd love to hear from you. Just click on the comment link at the end of this post.

Enjoy!

Zucchini Bread (The Best)

3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini squash
3 tsp. vanilla
3 cup flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 cup raisins (optional)
1/2 cup nuts (optional)

Beat eggs until foamy, then add ingredients in order as given. Grease 2 loaf pans well and flour.
Bake 325 degrees for 1 hour.
Insert toothpick in center, if it comes out clean they are done. Let cool on  a wire rack for 15-20 minutes. Run a knife along the edges of the pan to loosen the bread. Turn out on rack to cool completely.

The digital age has brought a wonderful way to enjoy a plethora of cookbooks without the dilemma of where to store them all. Google eBooks has a good selection of electronic cookbooks you can easily access from a number of devices. Check out their selection, and discover how quick and easy it is to access your favorite recipes!


Until next time, Break an Egg!

Chicken Diablo

This dish has a wonderful honey-mustard sauce that is delicious over steamed white rice or couscous!

Chicken Diablo

1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry
1/4 c. butter
1 cut up chicken (or your favorite chicken pieces, I prefer thighs and legs)

Heat oven to 375 degrees. In a 13x9 inch baking dish melt butter, mix in rest of ingredients except chicken. Wash chicken and pat dry. Place chicken pieces in baking dish turning to coat each side. Bake for 1 hour or until chicken is done.
           

Best Green Chili

Best Green Chili

1 lb. pork (I prefer pork loin cut into bite-size cubes, you can also use spicy ground pork)
1 onion, chopped
4 tomatoes, chopped
1 can roasted and diced green chili's
1-2 roasted jalapenos, chopped
1 quart chicken broth (2 chicken bouillon cubes and 4 cups water)
1/2 tsp. black pepper
1-2 tsp. salt to taste

Saute onion and pork in olive oil. Add tomatoes, chili's, jalapeno, salt, pepper, and chicken stock. Bring to boil, simmer on medium for 2-3 hours.

Mix 1/2 cup flour with 1/2 cup water. Pour into chili stirring constantly until thick.

Tip: This recipe is best if made the day before and reheated. Serve with bean and cheese tortilla roll-ups.

Romantic Valentine Dinner for Two

It's always nice when that special someone in your life goes out of their way to wine and dine you at an upscale restaurant. You know the kind...a table for two in a secluded corner of the room, dimly lit by pearly white candles, beautifully appointed fresh cut flowers, the candlelight dancing off of the crystal stemware, and a seasoned service staff to attend to your every whim. For most of us, that just ain't happening! So here's a simple four course menu for an elegant Valentine's Day dinner for two in your own home. Really, the only thing missing is the seasoned service staff attending to your every whim but, on the bright side, you won't have to dish out a hefty tip after you've enjoyed your elegant meal!

1. Spread your table with a white linen table clothe, red place mats and napkins. Sprinkle a few rose pedals on the table clothe. Place the dinnerware and stemware on the table. Place a couple of candles in crystal vases or brass candle holders on the table along with a small vase with a couple of long-stemmed roses or tulips.
2. Light the candles and pop open a nice bottle of Merlot or Pinot Noir to set the mood.
3. Begin your dinner with this very fragrant and tasty broth-based Mushroom Soup. A few slices of fresh French bread on a plate will accompany this course nicely.
4. Now move on to the second course, Boston Lettuce Avocado Salad and Lime Dressing. Make the salad and dressing ahead then drizzle on the dressing just before you are ready to serve it.
5. For the main entree, indulge in a succulent Standing Rib Roast or Chicken Cordon Bleu, serve with garlic roasted red potatoes or roasted asparagus tips.
6. Finally, the encore....a rich and chocolaty Souffle with a plate of fresh whole strawberries! Delicious!!!

Complete the evening snuggling with your honey in front of the fireplace or under a blanket watching a romantic comedy! It'll be a Valentine's Day you'll never forget!

Chicken Cordon Bleu

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
4 thin slices of Gruyere cheese
4 thin slices of cooked ham
salt and pepper
1 egg beaten
2 c. fresh white bread crumbs
2 Tbsp. butter
3 Tbsp. sunflower or corn oil

With a sharp knife, cut each chicken breast horizontally, leaving it attached at one side.
Open out each chicken breast, place between 2 sheets of waxed paper, and pound to a 1/8 inch thickness with a rolling pin. Fill and fold the chicken breasts. (Place 1 slice of cheese and 1 slice of ham on half of each chicken breast, season to taste, and fold the breast to cover the filling. Seal with a wooden toothpick.)
Dip each folded chicken breast into the bread crumbs, making sure each one is evenly coated. Cover and chill for 15 minutes.
Melt the butter with the sunflower oil in a large skillet. When the butter is foaming, add the chicken breasts and cook for 10 minutes on each side or until the bread crumb coating is crisp and golden and the chicken is cooked through. Remove the chicken breasts with a slotted spoon and drain thoroughly on paper towels. Cut into 1/2 inch slices and serve immediately.

Serves 4.
Courtesy of Classic Home Cooking by Mary Berry and Marlena Spieler

Mushroom Soup

Tasty Mushroom Soup

2 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
5 c. beef stock
2/3 c. dry white wine
2 tsp. chopped fresh thyme
2 tsp. chopped fresh marjoram
salt and black pepper to taste

Melt butter in large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes, until soft but not browned. Add the mushrooms and cook, stirring occasionally, for 10 minutes.
Add the stock, wine, thyme, marjoram, salt and pepper to taste. Bring to a boil, cover, and simmer gently for 10 minutes. Taste for seasoning. Serve hot.

Makes 4-6 servings.

Everyday Belgian Waffles

Occasionally you want something special for breakfast. Belgian waffles are sure to please. Here is my favorite recipe. Hint: a Belgian waffle maker is essential for this recipe to truly shine! It will create a thicker waffle contributing to a crisp outside and a light and fluffy center!

Everyday Belgian Waffles

1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
4 beaten egg yolks
1 1/4 c. milk
1/2 c. vegetable oil
4 stiff beaten egg whites

In medium bowl mix flour, baking powder, salt with a whisk.
In another bowl, mix egg yolks, milk, and oil.
In a medium glass bowl, beat the egg whites with a beater until they are stiff.
Mix the wet ingredients into the dry ingredients until mixed well. Gently fold in the egg whites just until mixed.
Heat a Belgian waffle iron. Pour in about 1 cup of batter and cook until crisp.

Serve with homemade blueberry syrup, maple syrup, or jelly.

Tip: Short on syrup? Make your own! Add 1 cup sugar, 1/2 cup water, and 1 teaspoon maple flavoring to a small saucepan. Heat until sugar is dissolved and bubbly. Refrigerate any leftover syrup in a glass jar. It can then be easily warmed in the microwave at a later time.

Buttermilk Biscuits

Homemade Buttermilk Biscuits are easy and sooooo much better than biscuits from a can!

Buttermilk Biscuits

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
5 Tbsp. butter
1 c. buttermilk

Mix flour, baking powder, salt and soda in a medium bowl with a whisk. Cut in the butter until the mixture is course like crumbs. Add milk all at once. Stir until dough follows fork around bowl. Turn dough onto a lightly floured surface. Gently knead just a couple times, roll out to 1/2 inch thick. Cut with a glass or biscuit cutter. Bake on ungreased baking sheet or pizza stone at 450 degrees for 12 to 15 minutes until lightly browned.
Makes approximately 2 dozen.

Tip: If you don't have buttermilk, add a Tbsp. lemon juice to a cup of milk, let it set for 10-15 minutes.

This is a great option for stew at dinner. Or for breakfast with your favorite sausage gravy, or butter and honey or jelly. Enjoy!!

Expect to Break an Egg with this one, you'll receive rave reviews for your light and fluffy creation!

Hoisin and Bourbon-Glazed Pork Tenderloin

Another favorite of mine from my Cooking Light collection of recipes is this grilled pork tenderloin recipe. You just can't mess this one up! It's easy and the flavors meld so well together you'll be lucky to have any leftovers!

Hoisin and Bourbon-Glazed Pork Tenderloin

1 c. hickory wood chips (I've done it with and without the wood chips and it's really good either way!)
1/3 c. hoisin sauce (found in the oriental section of your local supermarket)
2 Tbsp. seasoned rice vinegar
2 Tbsp. bourbon
2 Tbsp. maple syrup
1 1/2 tsp. grated peeled fresh ginger
1 1/2 tsp. fresh lime juice
1/2 tsp. chili paste with garlic
1 garlic clove, minced
2 (1-pound.) pork tenderloins, trimmed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cooking spray
Mint sprigs (optional)

Soak wood chips in water 30 minutes, drain well. Prepare grill. Combine hoisin sauce and next 7 ingredients in a small bowl, stir with a whisk. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture, cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155 degrees or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. Yields 8 servings.

Mmmm, Yum!

Chicken with Sherry Vinegar Sauce

I love this chicken dish because it's easy, and it has such a light, subtle flavor! It's one of my Cooking Light favorites.

Chicken with Sherry Vinegar Sauce

4 (4-ounce) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. butter
1 tsp. olive oil
1/2 c. minced shallots
3/4 c. fat-free, less-sodium chicken broth
3 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. whipping cream
1 Tbsp. chopped fresh parsley

Sprinkle chicken with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken, cook 4 minutes on each side. Remove from pan; keep warm. Add shallots to pan; saute 1 minute. Stir in chicken broth and vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Serve with rustic mashed potatoes and steamed green beans for a classic combination.

Spinach Dip

What Superbowl Party would be complete without yummy Spinach Dip in a bread bowl?!

Spinach Dip with a Twist

1 box Knorr spring veggie soup/dip mix
1 env. Ranch dressing mix
10 oz. chopped fresh spinach
1 can sliced water chestnuts
1 c. sour cream
1 c. mayonnaise
1 can crab, drained

Mix all ingredients together. Refrigerate 1-2 hours.
Hollow out the center of a sour dough bread loaf (found in the deli section of your supermarket), putting the hollowed out pieces in a basket or bowl to eat with the dip later, spoon the dip into the bread bowl. Serve.

The crab and fresh spinach in this recipe really kicks it up a notch! Such a smooth, creamy, rich taste your guests will think you hired a caterer!

Pigs in a Blanket

Homemade piglets in a blanket with sweet crescent roll dough and your favorite variety of 'Lil Smokies' is a must have for the Superbowl Party 2011!!!

Pigs in a Blanket

1 batch of homemade Crescent Roll dough
1 pkg. of 'Lil Smokies'

Divide the crescent roll dough into 6 balls. Roll each ball out on a lightly floured surface to a 8-9" diameter. With a pizza cutter, cut the dough into16 triangles/slices. Roll each triangle around a 'Lil Smokie' starting at the widest end of the triangle. Continue until all the dough is used. Bake on a cookie sheet lined with parchment paper in a 350 degree oven for 15-20 minutes until the dough is golden brown.
Serve with mustard and ketchup for dipping.

Kids and adults alike LOVE these, and the recipe makes a lot of little piglets so there are plenty to go around!

Bourbon Meatballs

This is a timeless recipe. I'm sure I've eaten several versions of it but this one is not too sweet and not too boozy, a perfect compliment to cheese and crackers at your Superbowl Bash!

Bourbon Meatballs

1 c. BBQ sauce
3/4 c. bourbon
1/2 c. honey
1/2 c. prepared mustard
1/8 tsp. Worcestershire sauce
1 (32 oz. pkg) frozen cooked Italian-style meat balls, thawed

Cook first 5 ingredients in a Dutch oven over medium heat for 5 minutes. Add meatballs; bring to a boil. Reduce heat and simmer 25 minutes.

Tip:
The crock pot is a great way to cook and keep them warm during your event. Just put the meatballs in the crock pot, mix and cook the first 5 ingredients, pour over meatballs, cook on low for 2-3 hours. When you are ready to serve them turn the crock pot to 'warm', stirring every so often to keep them from burning.

Salsa Guacamole

Gotta have salsa and guacamole with chips at your Superbowl Party! Why not serve them together with this delicious dip?!

Salsa

1 can (14.5 oz) fire roasted or plain diced tomatoes, well drained
1/4 c. chopped onion
2 Tbsp. chopped fresh cilantro
1/4 tsp. coarse salt
1 clove garlic, finely chopped
1 small fresh jalapeno chili, seeded, finely chopped

Guacamole

3 ripe large avocados, pitted, peeled
2 Tbsp. fresh lime juice
1/2 tsp. coarse salt
1/2 tsp. red pepper sauce
1 clove garlic, finely chopped

In a medium bowl, stir together salsa ingredients. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired. Yield 12 servings, approximately.

Break-an-Egg and party on my friends!!!

Carmel Dip

Planning your Superbowl Party? Here is an easy Carmel Fruit Dip recipe my friend Pam hooked me up with that will blow your socks off! Slice some apples, pears, kiwi, and bananas and watch them disappear when guests arrive!

Carmel Fruit Dip

8 oz. cream cheese
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla

Mix until smooth. Serve with fruit.

You will definitely Break an Egg with this crowd pleaser!

Tastes from Childhood

My husband and I were discussing the breakfast cereal we grew up on when we were kids. His family always ate boxed cereal as far as he could remember. My family, however, was just the opposite. We ate everything from rice cereal (cooked rice in milk and sugar), to oatmeal, granola, cream of wheat, and corn meal mush! The occasional cold cereal was always Wheaties, Corn Flakes or Cheerios and on Sunday mornings, or a special day like a birthday or Mother's Day we enjoyed all the fixin's - pancakes with homemade maple syrup, sscrambled eggs, fried potatoes, and bacon!
I still try to vary my breakfast choices, although, now that I'm older I eat more for my health and only splurge occasionally on the fattening stuff like Corn Meal Mush!

Corn Meal Mush (serves 8-10)

4 c. water (option: 3 cups water, 1 cup milk)

1 c. corn meal

1 tsp. salt

Bring 3 cups water to a boil. Combine remaining 1 cup water (or milk), corn meal, salt; slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over low heat 5 minutes; stir. Serve hot with milk and syrup or with butter, salt and pepper.

Corn Meal Mush (serves 1-2)

2 c. water (option: 1 ½ cup water, 1/2 cup milk)

½ c. corn meal

½ tsp. salt

Bring 1 ½ cup water to a boil, mix ½ cup water (or milk), corn meal, salt. Add to boiling water, stir constantly until thick.

Serve hot with butter and molasses, honey, or syrup.

Break an Egg and enjoy this breakfast cereal when you have a super, calorie-burning day planned, like cutting wood, skiing, or hiking. You won't feel so guilty and you can fully enjoy it's yummy goodness!

Dinner for Two

It's always a challenge for me to cook for just my husband and I. We're not too fond of leftovers and yet don't like to be wasteful and throw food out. It's a fine line that I struggle with to be wise and healthy with what we've been given. I really like the options you have with a 1 quart crock pot. It's small enough to make perfect portions for one or two people, and with a removable canister you can wash it in the dishwasher for easy cleanup.
This recipe was passed on to me by my good friend Elizabeth. Thanks Lizzie!

Chicken Fajita Quesadilla's

1-2 chicken breast (1 breast per person)
1 package fajita seasoning mix
1/2 cup fat free chicken broth

Put all ingredients into a small crock pot, cook for 6-8 hours on low. Use two forks to shred the chicken and mix it with the liquid.

1/2 cup sliced onions (optional)
1/2 cup slivered bell pepper (optional)
1 Tablespoon butter
1 cup cheddar cheese, grated
1/2 cup gala apple, chopped (optional)
2-3 flour tortillas

While the meat is absorbing the liquid, saute onions and peppers in a tablespoon of butter.
Place a tortilla on a griddle or skillet, sprinkle the entire tortilla with cheese, put chicken, apples, onions, and peppers on half of the tortilla. Fold the tortilla over the loaded half, cut and serve with low-fat sour cream and salsa.

Break an Egg!

Make-Ahead-Meal

I'm always looking for dishes I can make ahead and put in the freezer to be used during a busy week. This one has a double benefit, it makes such a large casserole (13"x9") that it can be easily divided into two (8"x8") casseroles. Freeze one and use the other for dinner tonight, or freeze them both and have it to fall back on for unexpected guests! Another favorite from the Penrose Park's Pantry community cookbook.

Chicken Enchilada Casserole

1 onions, diced
6 Tbsp. butter
1 (10 oz.) cans 98% fat free cream of mushroom soup
2 (10 oz.) cans 98% fat free cream of chicken soup
1 c. chicken broth
1 small can green chilies
1 roasted, seeded, diced
12 corn tortillas
3 lbs. chicken, boned and diced (I like to use plain rotisserie chicken)
1 lb. longhorn or sharp cheddar cheese, grated (use low-fat cheese for a healthier option)

Brown onions; add soups, broth, and chilies. Lightly grease your casserole pan, place a layer of tortillas in the bottom of the pan, sprinkle some chicken, cheese, and soup mixture. Layer again using all ingredients with the cheese as the last layer. Bake at 350 degrees for 30 minutes.

Tip:
If you freeze this dish you will need to cook it for at least an hour if going directly from the freezer to the oven. If you have time to let it thaw, then 45 minutes should be sufficient.

Break an Egg and don't be surprised if your family asks for this dish on a regular basis!

Hot Chicken Salad

Casseroles are wonderful winter dishes. They warm your kitchen and are so versatile, from vegetables to main entrees, there are lots of hearty possibilities.
This recipe is from one of my favorite community cookbooks, the Penrose Park's Pantry. It was published in 1985 by a neighboring community up the road from where I grew up in Florence, Colorado. Many of the recipes in the Penrose Park's Pantry were ones I enjoyed at church and school potlucks as a kid. Now when I fix them for my own family, it's always a trip down memory lane!

Hot Chicken Salad

2 c. chopped chicken (I use rotisserie chicken, no flavoring)
1 can cream of mushroom soup (use 98% fat free soup for a healthier option)
1 Tbsp. lemon juice
3/4 c. Mayonnaise (I prefer low-fat mayo)
1/2 c. slivered almonds
1 c. chopped celery
1 small jar pimento (optional)
3 hard-boiled eggs, chopped
2 Tbsp. minced onion
1 cup crushed potato chips (it's much better if you use chow mien noodles instead!)

Grease casserole and put in a layer of potato chips (or chow mien noodles). Combine other ingredients and put on top of potato chips (or chow mien noodles). Sprinkle remaining potato chips (or chow mien noodles) on top. Bake 30 minutes in 400 degree oven, 375 degree oven if you use a glass or pottery dish.

Serve with a tossed salad and steamed broccoli florets and you have another Break an Egg meal your family will truly enjoy!

Simple Green Bean & Tomato Salad

I am one of those people who have to have a salad or fresh vegetable with nearly every meal. Aside from the fact that my mother raised me to prepare 'balanced' meals, I just really like fresh vegetables and salads. Tossed salads are quick and easy but I like a variety. This green bean and tomato salad from the July 2010 issue of Cooking Light is one of my favorites because it is so quick and versatile. It also has it's own light dressing so you don't have to worry about how much dressing to use to stay within your calorie allocation!

Green Bean and Tomato Salad

1 lb. green beans, trimmed and cut into 2 inch pieces
2 lb. beef steak tomatoes, seeded and cut into 1/2 inch wedges (I use Roma tomatoes and I never remove the seeds!)
5 Tbsp balsamic vinegar
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 anchovy fillet, minced (I always omit this ingredient!)
3 Tbsp. extra virgin olive oil

Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
Combine vinegar and next 4 ingredients (through anchovy, if using) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled. Yield: 8 servings (serving size about 1 cup)

My family loves this salad and I've even left out the beans and it is still yummy, yummy, yummy!
Break a Leg and give it a try for dinner tonight!

Fresh Start for a New Year

After a week of decadent holiday eating, there is nothing more satisfying than fresh wholesome foods! Usually in January it's a good time to turn to the soup index of your favorite cookbook to find a hearty warm soup to help you conquer the winter chills. However, our unusually warm temperatures have kicked my taste buds into 'Spring' mode and all I want is flavorful wholesome fresh vegetables! I turned to what I had available (since really flavorful fresh veggies are hard to come by this time of year) and I came up with this yummy veggie sandwich!

Veggie Cream Cheese Sandwich

2 slices of multi-grain bread
2 Tbsp. cream cheese
a handful of fresh spinach leaves
3 tomato rings, thinly sliced
3 cucumber strips, thinly sliced
salt and pepper to taste

Add a small handful of your favorite chips and you're off to a wonderful, healthy, and low calorie start to the new year! Don't let dieting get the best of you this year, Break a Leg by choosing to eat more fruits and veggies and smaller portions of grains, meats, and dairy. By this time next year, it will have become a habit and you won't have to start over after the holidays are over!