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READ THIS. LET IT REALLY SINK IN - THEN CHOOSE.

~Shared by Edna, Decatur, IL

John is the kind of guy you love to hate. He is always in a good mood and always has something positive to say. When someone would ask him how he was doing, he would reply, "If I were any better, I would be twins!"

He was a natural motivator.

If an employee was having a bad day, John was there telling the employee how to look on the positive side of the situation.

Seeing this style really made me curious, so one day I went up and asked him, "I don't get it! You can't be a positive person all of the time. How do you do it?"

He replied, "Each morning I wake up and say to myself, you have two choices today. You can choose to be in a good mood or ... you can choose to be in a bad mood.  I choose to be in a good mood."

Each time something bad happens, I can choose to be a victim or...I can choose to learn from it. I choose to learn from it.

Every time someone comes to me complaining, I can choose to accept their complaining or... I can point out the positive side of life. I choose the positive side of life.

"Yeah, right, it's not that easy," I protested.

"Yes, it is," he said. "Life is all about choices. When you cut away all the junk, every situation is a choice. You choose how you react to situations. You choose how people affect your mood.

You choose to be in a good mood or bad mood. The bottom line: It's your choice how you live your life."

I reflected on what he said. Soon hereafter, I left the Tower Industry to start my own business. We lost touch, but I often thought about him when I made a choice about life instead of reacting to it.

Several years later, I heard that he was involved in a serious accident, falling some 60 feet from a communications tower.

After 18 hours of surgery and weeks of intensive care, he was released from the hospital with rods placed in his back.

I saw him about six months after the accident.

When I asked him how he was, he replied, "If I were any better, I'd be twins...Wanna see my scars?"

I declined to see his wounds, but I did ask him what had gone through his mind as the accident took place.

"The first thing that went through my mind was the well-being of my soon-to-be born daughter," he replied. "Then, as I lay on the ground, I remembered that I had two choices: I could choose to live or...I could choose to die. I chose to live."

"Weren't you scared? Did you lose consciousness?" I asked

He continued, "..the paramedics were great.

They kept telling me I was going to be fine. But when they wheeled me into the ER and I saw the expressions on the faces of the doctors and nurses, I got really scared. In their eyes, I read 'he's a dead man'. I knew I needed to take action."

"What did you do?" I asked.

"Well, there was a big burly nurse shouting questions at me," said John. "She asked if I was allergic to anything 'Yes, I replied.' The doctors and nurses stopped working as they waited for my reply. I took a deep breath and yelled, 'Gravity'."

Over their laughter, I told them, "I am choosing to live. Operate on me as if I am alive, not dead."

He lived, thanks to the skill of his doctors, but also because of his amazing attitude... I learned from him that every day we have the choice to live fully.

Attitude, after all, is everything.

Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own." Matthew 6:34.

After all today is the tomorrow you worried about yesterday.

You have two choices now:
01. Delete this
02. Share it with the people you care about.

You know the choice I made.

Seed and Dice a Tomato
By Chelsie Kenyon, Mexican Food About.com Guide

Learn how to seed a dice a tomato in one procedure. Your beautifully diced tomatoes will be perfect for salsas and salad toppings.

For pictures of each step see the Step-By Step.
Difficulty: Easy
Time Required: 1 Minute

Here's How:

1. Slice bottom off. Turn the tomato upside down and slice a paper thin slice off of the bottom. This is what your tomato will sit on so it doesn't roll away.

2. Place tomato upright. Turn your tomato over (stem side up) and sit it on the flat area you just sliced.

3. Slice a "petal" off of tomato. Lay your knife flat (sharp side down) against the tomato outside the stem area where the tomato starts to curve downward. Slice downward in a C shape to cut the flesh away from the seeds.

4. Cut petals until all flesh is removed. Repeat step 3 until all the flesh has been removed from the ball of seeds in the middle. The flesh you cut off should be similar to petals coming off of the tomato.

5. Discard seeds and prep tomato for dicing. Discard the seeds from the center of the tomato. If there are remaining seeds or white areas on the tomato petals, use your knife to scrape them off and discard.

6. Flatten Petal. Dice one petal at a time. With your fingers, gently push down the petal to flatten it somewhat.

7. Slice petal lengthwise. Run your knife lengthwise in 1/2 inch slices to make strips of tomato.

8. Slice petal strips crosswise. Hold the strips together and slice across them every 1/2 inch. Take finished diced tomatoes and set aside or place in bowl.

9. Dice remaining petals. Repeat steps 6,7 and 8 with each tomato petal.

Tips:

1. There is a slight separation between the tomato flesh and the ball of seeds and juice in the center. Try to keep your knife sliding through that space when you cut the flesh off.

2. Use a very sharp knife. I prefer serrated.

3. Always wash and dry your tomatoes before seeding and dicing.

4. Use the tomatoes as soon as possible. Once a tomato is cut the flavor and texture degenerate quickly.
 
5. If necessary store your diced tomatoes in a tightly covered container in the refrigerator for up to 24 hours.

What You Need:

Cutting surface
Sharp knife
Bowl
Tomato

My Cooking...

I'm such a lousy cook my cat only has three lives left.

When we go on a picnic, the ants bring Rolaids.

I don't throw anything out. Last year the Health Department condemned my refrigerator.

My husband does a lot of the cooking around our house. At least, I think he does. I eat out myself.

They say the great chefs put a lot of feeling into their cooking. I put a lot of tabasco in mine--you can feel that for days!

I really hate to cook. For breakfast I had a tub of Cool Whip.

My idea of a "Happy Meal" is any meal I don't have to cook.



Fast Drinker

~Shared by Mary H., Montreal, Canada

A guy goes into a bar, orders twelve beers, and starts drinking them as fast as he can.

The bartender asks, "Why are you drinking so fast?"

The guy replies, "You would be drinking fast if you had what I had."

The bartender asks, "What do you have?"

The guy replies, "No money."



Punny

~Shared by Brenda, Hartselle, AL

When a husband finally gave in and began to clean out his bureau, he discovered a bunch of socks that didn't match. As his wife looked at them, she noted that most of them had holes in them. "Land's sakes, man !" she exclaimed. "How long have you had these things?" "Since before we were married," he admitted. "I guess you could say that I had a lot of premarital socks!"

CHICKEN NOODLE CASSEROLE

~Shared by Jim D., WA

This is a blast from the past from the 1950's.
 
Ingredients
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
 
Directions
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish. In a large, tall-sided saucepan, melt the butter over medium heat.  Add the onion, saute until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture. Pour mixture into a prepared baking dish.  Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling. Remove from oven and let cool slightly. Cook time is 45 minutes and serves 6.


TEXAS SHEET CAKE

~Shared by Linda H., Rosharon, TX

1 C. butter or margarine
1 C. water  
4 Tbsp cocoa-rounding   
2 C. sugar   
2 C. flour    
½ Tsp salt   
1 Tsp soda  
1 Tsp vanilla
2 Eggs
½ C. sour cream
1 tsp cinnamon

Preheat oven to 350°.  Grease and flour large cookie sheet (oversize with enclosed corners).

In a large saucepan combine butter or margarine and cocoa.  When melted add water.  Bring to full boil.  Remove from heat then add sugar, flour, salt, soda, vanilla, eggs and sour cream.  Mix together well.  Then pour onto cookie sheet.  Bake for 25 minutes.

Last 5 minutes cake is baking start to prepare frosting.  Frost with Texas Longhorn Sheet Cake Frosting.

Texas Longhorn Sheet Cake Frosting:
½ C. butter or margarine
4 Tbsp cocoa-rounding
6 Tbsp milk
1 Lb. Confectioner sugar 
1 Tsp vanilla
1 C. chopped pecans

In saucepan combine butter or margarine and cocoa.  When melted add milk.  Bring to full boil.  Remove from heat then add sugar and vanilla.  Mix together well.  Then add pecans and mix well.  Pour over hot cake.  Serve when cooled.


OYSTERS EN GELEE

~Shared by Johnny, LA

Makes 4 appetizer servings

1 dozen freshly shucked oysters on the half-shell, drained (reserve liquor)
¼ cup water
¼ cup of the reserved oyster liquor
2 tablespoons fresh lemon juice
2 tablespoons apple juice
2 envelopes (2 tablespoons) granulated gelatin
½ cup crème fraiche
1 tablespoon finely chopped chives
Freshly ground black pepper
Julienned apples for garnish

Put the oysters on the half-shell on a platter and store in the refrigerator while making the gelee. Strain the oyster liquor to remove any shells.

Combine the water and oyster liquor (if you don't have ¼ cup of oyster liquor, add enough water to equal that amount) in a small bowl. Sprinkle the gelatin over the mixture and allow it to soften for 3 to 4 minutes.

Combine the lemon juice and the apple juice in a small saucepan and warm over medium-low heat. Add the gelatin mixture and stir until the gelatin dissolves completely.

Remove from the heat and cool a bit. Pour equal amounts of the liquid over the chilled oysters. Return them to the refrigerator to allow the gelatin to set.

Combine the crème fraiche with the chives and black pepper. Stir to blend. When ready to serve, spoon a bit of the crème fraiche mixture over the oysters and garnish with the julienned apples.


TOAD-IN-THE-HOLE BAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 slices bread
1 Tbsp.  margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 eggs
2 slices OSCAR MAYER Bacon, cooked, crumbled
 
PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.

SPREAD remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.

BAKE 15 to 20 min. or until cheese is melted and eggs are set.


BAVARIAN KRAUT CASSEROLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1-1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg.

Makes 4-6 servings.


LEMON LUSH

~Shared by Treva, NC

Crust:
1 & 1/2 cups flour
1 & 1/2 cups ground walnuts
1 & 1/2 sticks of butter

Filling:
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip

Topping:
2 small packages instant lemon pudding
3 cups cold milk

Crust:
Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan. Bake at 325°F for 30 minutes. Let cool.

Filling:
Mix well and spread over cool baked crust. Refrigerate.

Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.

Top off with more Cool Whip and nuts, if desired.


NO-BAKE GRAHAM CRACKER CHEESYCAKE

~Shared by Jim E., WA

10 Minutes to Prepare and Cook

This is a delicious, light, refreshing dessert. It's low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers.

INGREDIENTS
Low Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)

DIRECTIONS
Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip. Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top. Refrigerate overnight for graham crackers to soften.

Nutrition Facts
Servings Per Recipe: 20
Serving Size: 1 serving
Amount Per Serving
Calories 80.1
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2.2 mg
Sodium 176.0 mg
Potassium 53.6 mg
Total Carbohydrate 16.2 g
Dietary Fiber 0.4 g
Sugars 3.0 g
Protein 2.8 g

Source: SparkPeople


BUTTERED PECAN PATTIES CANDIES

~Shared by Barb C., Chula Vista, CA

2 Cup white sugar
1 Cup light brown sugar
Few grains of salt
2/3 Cup white karo
1 Cup half and half

Cook until firm ball stage. 
Stir occasionally. Remove from
Burner and add 2/3 stick of butter. 
Let cool until you can hold hand on bottom of pan.

Add
1-1/2 Cup chopped pecans
1 teaspoon vanilla
Beat until it will shape and drop by teaspoon on waxed paper.

Makes 60-65 patties.


CASSEROLE CHICKEN

~Shared by Jim D., WA

1 whole chicken, cut up
1 (8 oz) container sour cream
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 (3 oz) can chow mien noodles

Cut chicken into serving pieces; place in a casserole dish large enough to hold the chicken comfortably.  Combine sour cream, mushroom soup and onion soup mix.  Spread the soup mixture over chicken.  Cover with chow mien noodles and bake at 325 degrees for 1 1/2 hours.


FETTUCCINE ALFREDO LIKE OLIVE GARDEN®

~Shared by Linda H., Rosharon, TX

Serves: 4-6

1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder or minced fresh garlic

1 tsp fresh ground nutmeg (My own addition)
salt and pepper - to taste
1 dash cayenne pepper (optional)
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional

In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.

Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.

Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.

Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli.


SPICY STUFFED CABBAGE

~Shared by Johnny, LA

As a child I always ate my vegetables and sometimes left the meat. But when my mother made stuffed cabbage (without the spiciness), I cleaned my plate and asked for seconds. Some people call this dish "stuffed cabbage leaves", but it was simply called "stuffed cabbage" at our house.

INGREDIENTS

1 Small head of cabbage
1 lb. ground beef
1 Cup cooked rice
1 Poblano chili pepper, seeded and chopped
1 Large pinch hot pepper flakes
1 Small onion, chopped
1 Small green pepper, finely chopped
1-15 oz. can stewed tomatoes
Salt and black pepper to taste

DIRECTIONS

Tear off 10 to 12 large, whole cabbage leaves, rinse and set aside. Bring a large pot of water to boil, once boiling, drop the cabbage leave and pot and turn heat off and cover pot while you make the `stuffing.' The cabbage leaves will wilt and become pliable enough to hold the ground beef mixture.

Mix ground beef together with the cooked rice, poblano chili, onion, green pepper, hot pepper flakes, black pepper and a pinch of salt. Mix well, but do not over-mix. Remove the cabbage leaves from the hot water and allow to become cool enough to handle. Pour hot water out of pot, it will be used again.

Flatten one cabbage leaf and place scoop of beef mix in the center. Wrap the leaf around mixture, envelope style, placing overlapping leaf face down. You can use tooth picks to hold lettuce together. After you have used all of the lettuce leaves (you should not have any beef mix left), place lettuce, wrapped side down in pot. Pour stewed tomatoes over the stuffed cabbage leaves and cook over medium heat for 45 minutes to one hour.

Allow stuffed cabbage to rest for 10 minutes before serving with hot brown or white rice.

Makes 5 to 6 servings.

Cooked carrots is perfect with this meal.

Hints
*Poblanos are mildly hot, not as hot as jalapeno chili peppers. I have found that poblanos can run from mildly hot to hot. If you find that your sauce is not as spicy as you like it add a couple of dashes hot pepper sauce or a small chopped chipotle pepper in adobo sauce. These chipoltes can be found at your supermarket in 7 oz cans.

*Save remaining cabbage to make coleslaw or to saute. Plain sauteed cabbage is quick and easy to make. Prepare the cabbage by slicing it thin. Bring 1/2 cup of water to a boil and add the sliced cabbage. Lower heat, cover pot and let the cabbage cook until it is tender. Add salt, black pepper, and one tablespoon of light olive oil (or bacon fat) before serving.

Source: Vannie Ryanes BellaOnline's


MARYLAND CRAB SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed (optional)
1 gallon water
 
Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.

Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside

Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.


CROCK POT CREAMY ROAST

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
3 lbs. chuck roast
1 can French onion soup
1 can cream of mushroom soup
3 carrots, sliced
4 potatoes, cut in thick slices
Salt and pepper
 
Put potatoes on bottom and roast on top. Cook 4 hours on high or low all day.


STIR - FRY CHICKEN & BROCCOLI

~Shared by Treva, NC

1/3 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ginger
1 tsp. cornstarch
1 & 1/2 lb. chicken (cut in bite-size pieces)
1 tbsp. oil
1 bunch broccoli
1 lg. onion

Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.

Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.

Makes 4 servings.


DELICIOUS FRIED CHICKEN BREAST

~Shared by Jim H., Calgary, Alberta, Canada

Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. If you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken!

Serves 3

2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt

Coating:
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
3 teaspoons salt (you can reduce to 2 teaspoons if desired)
1 teaspoon Old Bay Seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
1 pinch cayenne pepper (or to taste) (optional)
oil (for frying, do not use olive oil)

Soak the chicken breasts in the buttermilk and salt for 8-24 hours.

When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.

Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.

Heat to about 350°F, then reduce heat a bit just before frying the breasts.

Cook/fry about 8 minutes per side.

*NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

Source: Recipezaar


CANTALOUPE SALAD

~Shared by Leasa, IA
 
2 - 3 oz pkgs orange Jello
2 C boiling water
1 - 6 oz can frozen orange juice concentrate
1 can water
2 T lemon juice
2 C halved green grapes
2 C fresh cantaloupe, diced or balled
 
Dissolve Jello in boiling water and juice, water and lemon juice.  Cool until partially set.  Add grapes and melon.  Pour into a 6 cup mold and chill until set.

Source: Janet Buenger, St Paul Lutheran Church, Holstein, IA 1981


POACHED SALMON WITH HERB AND CAPER VINAIGRETTE

~Shared by Jim D., WA

To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces. If a skinless whole fillet is unavailable, follow the recipe as directed with a skin-on fillet, adding 3 to 4 minutes to the cooking time in step 2. Remove the skin after cooking (see instructions below). This recipe will yield salmon fillets cooked to medium. If you prefer rare salmon (translucent in the center), reduce the cooking time by 2 minutes, or until the salmon registers 110 degrees in the thickest part.

2 lemons
2 tablespoons chopped fresh parsley leaves , stems reserved
2 tablespoons chopped fresh tarragon leaves , stems reserved
2 small shallots , minced (about 4 tablespoons)
1/2 cup dry white wine
1/2 cup water
1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
2 tablespoons capers , rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil

1. Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallots evenly over lemon slices. Add wine and water.

2. Place salmon fillets in skillet, skinned-side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent (or until instant-read thermometer inserted in thickest part registers 125 degrees), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.

3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine remaining 2 tablespoons shallots, chopped herbs, capers, honey, and olive oil in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb-caper mixture, pressing on solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.

4. Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top. Serve, passing reserved lemon wedges separately.

Source: Cook's Illustrated


ARTICHOKE CASSEROLE

~Shared by Linda H., Rosharon, TX

Warning this is not exactly low fat.

1 C. Hellmann's Mayonnaise
1 C. Parmesan Cheese
4 Cans Artichoke Hearts in Water
1/2-Cup Italian Bread Crumbs

Preheat oven @ 350 degrees.

Drain water from artichoke hearts and chop them into smaller pieces.

Mix mayonnaise and Parmesan cheese in large bowl. 

Fold in artichoke hearts and place in large casserole dish. 

Sprinkle on the bread crumbs and bake for 30 minutes at 350 degrees.


CORNY DOGS

~Shared by Johnny, LA

If you have ever been to the State Fair of Texas, you have probably experienced the legendary Fletcher's Corny Dog. In fact, you've probably experienced quite a few. With this recipe, you can create your own legend.

8 frankfurters
2/3 cup yellow cornmeal
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 teaspoons canola oil
3/4 cup milk
Shortening or peanut oil for deep frying
Wooden skewers
Yellow mustard for dipping

Boil the franks for a few minutes. Remove from water and drain.

Combine the dry ingredients. Combine the egg, oil and milk. Add to the dry ingredients, mixing well.

Insert the skewers to within 1/2 inch of the top of each frank. Coat each frank evenly with cornmeal mixture. Deep fry, a few at a time, in hot shortening or oil for 3 to 5 minutes or until golden brown. Serve with lots of yellow mustard.


SALMON AND SHRIMP CAKES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
10 ounces shrimp, peeled, deveined and minced
1 cup finely chopped red bell pepper
3 tablespoons extra virgin olive oil, divided
1 pound salmon fillets
1 3/4 cups dry whole wheat bread crumbs
5 tablespoons grated Parmesan cheese
1 1/2 teaspoons ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh chives
1 fresh jalapeno pepper, seeded and chopped
2 eggs, well beaten
1 (8 ounce) package cream cheese, softened
 
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.

In a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked. Remove from heat, and set aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink. Remove from heat, cool, and finely chop.

In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon, remaining olive oil, chives, and jalapeno. Thoroughly blend eggs and cream cheese into the mixture.

Divide the mixture into about 4 patties 3/4 inch thick, and arrange on the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven, until lightly browned.


WARM CHICKEN AND LEMON COUSCOUS SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 chicken breast fillets
1 tablespoon olive oil
cracked back pepper
2 lemons halved

Lemon Couscous:
1 cup couscous
1+1/4 cups boiling chicken stock
2 tablespoons butter
2 tablespoons shredded lemon rind
2 tablespoons capers (rinsed)
3 tablespoons shredded sage leaves (fresh)
1/2 cup slivered almonds
 
Brush the chicken with olive oil and sprinkle with pepper. Cook the chicken in a preheated grill pan or barbecue for three minutes each side or until cooked through. Set aside place lemons on the grill or barbecue cut side down and cook for one minute.

To make the lemon couscous:
Place the couscous in a bowl and pour over the hot chicken stock. Cover tightly with a lid or plastic wrap and stand for 5 minutes or until the liquid has been absorbed. Heat the butter in a large frying pan over medium heat. Add the lemon rind, capers, sage and almonds and cook for 7 minutes or until the almonds are lightly toasted. Add the couscous to the pan and toss to combine. To serve, pile the lemon couscous  onto serving plates and top with the sliced grilled chicken and grilled lemons.

Serve with salad leaves - this serves 4.



MEAT LOAF WITH BACON

~Shared by Treva, NC

Serves 8
Hands-on Time: 21m; Total Time: 2hr 00m
 
1 tablespoon olive oil
1  onion, chopped
1  large celery stalk, chopped
2  garlic cloves, minced
1  jalapeno pepper, chopped with seeds
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2  eggs
1/2 cup milk
1/2 cup tomato sauce or ketchup
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
4  strips thick-sliced bacon
 
1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in.
 
2. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.
 
Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
 
Nutritional Information
Calcium 72mg; Calories 341; Carbohydrate 14g; Cholesterol 141mg; Fat 19g; Fiber 1g; Iron 3mg; Protein 28mg; Sat Fat 6g; Sodium 951mg


ONION LOVER'S LOAF (ABM)
(Automatic Bread Machine)

~Shared by Doe, Oliver, B.C., Canada

Frying the onions first is the secret to this truly delicious onion bread.

3 c  flour  
dash garlic powder 
dash blk pepper 
1 1/2 tsp poppy seeds  
1 1/2 tsp salt 
1 tbsp sugar   
1 1/3 c water or milk
1 1/2 tsp yeast

In sm pan fry the following mix until the onions are tender, then add to the ingred in the bread pan:

1/3 c onion
1 tbsp marg


TUNA-NOODLE CASSEROLE

~Shared by Larry Holmes, Toronto, Canada

1 8-ounce package wide noodles
1 tablespoon salad oil
1 large celery stalk, chopped
1 medium-sized onion, chopped
1 10 ½-ounce can condensed cream of celery soup
1 cup milk
1/3 cup mayonnaise or whipped salad dressing
1 12 ½-ounce to 13-ounce can tuna in water, drained and separated into chunks
2 medium-sized tomatoes, cut into 3/4-inch chunks
2 tablespoons butter
2 slices white bread

About one hour before serving:

Prepare noodles as label directs.

Meanwhile, in a 3-quart saucepan over medium heat, in hot salad oil, cook celery and onion until tender.  Preheat oven to 350 degrees F.  Into vegetables in saucepan, stir undiluted soup, milk and mayonnaise.  Drain noodles;  add, with tuna ant tomato chunks, to saucepan and toss to coat. Spoon mixture in deep 2-quart casserole.

In 1-quart saucepan over low heat, melt butter.  Tear bread into small pieces and toss with melted butter.   Sprinkle bread crumbs over noodle mixture.  Bake casserole 30 minutes or until hot.

Makes 6 main-dish servings.

CHOCOLATE-BANANA LUNCHBOX CAKE

~Shared by Treva, NC

To ensure that the chocolate-banana cake lasts long enough for at least one week's worth of lunches, wrap individual pieces in plastic wrap and store them in the freezer. This cake contains no eggs, so it is appropriate for anyone who has a sensitivity to them. 12 servings | Active Time: 30 minutes | Total Time: 1 hour

2 cups sifted cake flour
2 tablespoons unsweetened cocoa powder, (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed very ripe banana, (2 small bananas)
3/4 cup buttermilk
2/3 cup packed brown sugar
1/4 cup dark corn syrup
3 tablespoons canola oil
1 tablespoon vanilla extract
1/3 cup chocolate chips
2 tablespoons chopped walnuts, or pecans
Confectioner's sugar, for dusting

Preheat oven to 400°F. Lightly oil an 8-by-11 1/2-inch baking dish or coat it with cooking spray.

Whisk together flour, cocoa, baking soda and salt in a large bowl. Whisk together mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla in a medium bowl. Make a well in the center of the dry ingredients and add the wet ingredients; mix with a wooden spoon or rubber spatula just until the dry ingredients are moistened.

Turn the batter into the prepared baking dish, smoothing the top. Sprinkle chocolate chips and nuts evenly over the top.

Bake until a cake tester inserted in the center comes out clean, about 20 minutes. Let cool in the pan, dust with confectioners’ sugar and cut into squares.

Nutrition Per serving : 234 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 1 mg Cholesterol; 43 g Carbohydrates; 3 g Protein; 1 g Fiber; 235 mg Sodium; 181 mg Potassium 3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat

Make Ahead Tip: Store well-wrapped in the freezer for up to 1 month. Dust with confectioners' sugar once more before serving.

Source: EatingWell: September/October 1994


BAKED RATATOUILLE-SAUSAGE PENNE

~Shared by Maggie, TX

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal.

3  uncooked turkey Italian sausage links (12 ounces total)
4 cloves garlic, minced
1 teaspoon olive oil
1 14 1/2-ounce can no-salt-added diced tomatoes
3 tablespoons snipped fresh parsley
1/4 teaspoon crushed red pepper (optional)
1 pound eggplant, peeled and cut into 1/2-inch cubes
6 ounces dried whole wheat penne pasta (about 2 1/4 cups)
1/3 cup finely shredded Parmesan cheese
Snipped fresh parsley (optional)

1. Preheat oven to 350 degrees F. Place sausage links in an unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.

2. In a large skillet, cook garlic in hot olive oil for 1 minute. Stir in undrained tomatoes, the 3 tablespoons parsley, and, if desired, the crushed red pepper. Bring to boiling. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.

3. Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2-quart baking dish.

4. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese. Uncover and bake about 5 minutes more or until cheese melts. If desired, sprinkle with additional parsley.

Makes 6 (1-cup) servings.

Nutrition Facts Per Serving:
Calories 251
Total Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 39
Sodium (mg) 559
Carbohydrate (g) 30
Fiber (g) 6
Protein (g) 17

Diabetic Exchanges
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 1.5

Source: Better Homes & Gardens Test Kitchen

BLUEBERRIES WITH LEMON CREAM

~Shared by Mary S., Nashville, TN

Yield: 4 servings (1/2 cup each)

INGREDIENTS

-  4 ounces reduced-fat cream cheese (Neufchatel)
-  3/4 cup low-fat vanilla yogurt
-  1 teaspoon honey
-  2 teaspoons freshly grated lemon zest
-  2 cups fresh blueberries

DIRECTIONS

Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.

Layer the lemon cream and blueberries in dessert dishes or wine glasses. If not serving immediately, cover and refrigerate for up to 8 hours.

Nutritional Information Per Serving (1/2 cup): Calories: 156, Fat: 7 g, Cholesterol: 22 mg, Carbohydrate: 19 g, Protein: 6 g, Fiber: 2 g, Sodium: 151 mg
Diabetic Exchanges: 1 Fruit, 1 Fat

Source: The Eating Well Diabetes Cookbook


ROASTED PLUM TOMATOES

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  2 tablespoons vegetable oil
-  1 teaspoon salt
-  1/4 teaspoon black pepper
-  1/4 teaspoon garlic powder
-  1/4 teaspoon onion powder
-  12 plum tomatoes
-  2 tablespoons chopped fresh basil

DIRECTIONS

Preheat the oven to 450 degrees F. In a large bowl, combine all the ingredients except the tomatoes and basil.

Cut the tomatoes in half lengthwise and gently squeeze out the seeds and juice. Toss in the oil mixture then pour into a 9" x 13" baking dish.

Roast for 20 to 25 minutes, or until tender but not overcooked. Sprinkle with the basil, and serve.

Nutritional Information Per Serving (4 tomato halves): Calories: 68, Fat: 5 g, Cholesterol: 0 mg, Sodium: 398 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat

Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg


GRILLED CHICKEN WITH HERBS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 tablespoons minced fresh Italian parsley
-  2 teaspoons minced fresh rosemary
-  2 teaspoons minced fresh thyme
-  1 sage leaf
-  3 garlic cloves, minced
-  1/4 cup olive oil
-  1/2 cup balsamic vinegar
-  Fresh ground pepper and salt to taste
-  1-1/2 pound boneless, skinless chicken breasts, halved

DIRECTIONS

In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refrigerator at least 2 hours or up to 48 hours.

Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.

Nutritional Information Per Serving (3-4 ounces): Calories: 197, Fat: 10 g, Cholesterol: 69 mg, Sodium: 78 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb


RUSSIAN BEEF AND CABBAGE STEW

~Shared by Mary S., Nashville, TN

Yield: Makes about 3 quarts (10 Servings)

INGREDIENTS

-  One 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
-  1 teaspoon salt
-  1/4 teaspoon freshly ground pepper
-  2 cups chopped onion
-  1 small head cabbage (about 1-1/2 pounds), shredded
-  One 28-ounce can tomato puree
-  One 28-ounce can diced tomatoes
-  1-1/2 cups sliced carrots
-  1 cup diced green bell pepper
-  1/4 cup packed brown sugar
-  1 cup plain low-fat yogurt

DIRECTIONS

Season the meat with salt and pepper; place in a large pot or Dutch oven. Add the onions and enough water to cover the meat (about 2 quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.

Add all the remaining vegetables and the brown sugar. Cover and simmer 2 hours longer.

Skim the fat from the top of the stew with a spoon. Serve the stew in bowls, each topped with 1 rounded tablespoon of yogurt.

Nutritional Information Per Serving (about 1-1/4 cups): Calories: 223, Fat: 5 g, Cholesterol: 53 mg, Sodium: 527 mg, Carbohydrate: 25 g, Fiber: 5 g, Protein: 21 g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat

Source: The New Family Cookbook for People With Diabetes

APPLE HAM SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 tablespoons mayonnaise
1/4 teaspoon prepared mustard
1/2 teaspoon honey
1/2 teaspoon lemon juice
Dash ground cloves
1/2 cup julienned fully cooked ham
1 small apple, diced
1 celery rib, sliced
Lettuce leaves, optional
1/4 teaspoon sesame seeds, toasted

Directions

In a bowl, blend the first five ingredients. Stir in ham, apple and celery. Cover and refrigerate for 1 hour. Serve on a bed of lettuce if desired. Sprinkle with sesame seeds.

Yield: 1 serving.



CHICKEN MARSALA WITH PANCETTA & CREAM

~Shared by Maggie, TX

You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you'll likely need to cook the chicken in batches.

Servings: Serves two

Ingredients
Olive oil
2 ounces pancetta (about a 1/4-inch thick slice), cut into a 1/4-inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley (optional)

Directions
1. Coat a large skillet lightly with olive oil and set it over medium-high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.

2. Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 tablespoons fat in the pan.

3. When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Saute the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteing the rest, adding more oil if necessary. Transfer these to the plate as well.

4. Pour off the excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.

Source: Fine Cooking Magazine

BRAN MUFFINS

Makes 12 servings
Prep: 10 min
Bake 25 min

These hearty muffins can be frozen for as long as three months and reheated as you need them. Be sure to place them in resealable plastic freezer bags or freezer containers.

1 1/4 cups Fiber One cereal, crushed or 2 cups bran flakes cereal, crushed
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon if desired

1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening, or line with paper baking cups.

2. Mix cereal, milk, raisins and vanilla in medium bowl. Let stand about 5 minutes or until cereal has softened.

3. Beat in oil and egg with fork. Mix remaining ingredients; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.

*To crush cereal, place in plastic bag or between sheets of waxed paper or plastic wrap and crush with rolling pin. Or crush in blender or food processor.
**If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.

NUTRITION FACTS: 1 Muffin  Calories 160 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 20mg; Sodium 250mg; Carbohydrate 25g (Dietary Fiber 2g); Protein 4g
% DAILY VALUE: Vitamin A 6%; Vitamin C 2%; Calcium 12%; Iron 10%
DIET EXCHANGES: 1 1/2 Starch; 1 Fat

Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition


STUFFED SPUDS

4 medium baking potatoes
1/2 cup butter, softened
1/2 cup sour cream
1 tsp. salt
4 tbsp. grated onion
1 cup grated sharp cheese
1 (6 oz.) can crabmeat, drained
paprika

Bake potatoes 400 degrees until fork tender. Cut lengthwise and scoop out potato. Combine potato with next 5 ingredients and beat with mixer. Fold in crab meat and refill potato shells. Sprinkle with paprika. Bake in oven at 400 degrees for 15 minutes. Can be frozen and reheated at 350 degrees for 30 minutes.


CROCKPOT SEAFOOD DIP

Ingredients

8 oz. cream cheese, softened
1/2 C. mayonnaise
3 green onions, chopped
2 cloves garlic, minced
2 Tbs. lemon juice
1/4 C. tomato paste
8 oz. canned shrimp, drained
Vegetable dippers or crackers

Directions

In a bowl, blend together cream cheese, mayonnaise, green onions, garlic, lemon juice and tomato paste. Blend in seafood, mashing with a fork. Season to taste with salt and pepper. Transfer mixture to a slow cooker. Cover and cook on low for 2-3 hours or on high for 1 to 1-1/2 hours. Set slow cooker on low to keep dip warm until ready to serve with assorted vegetable dippers and/or crackers.


CUBE STEAK BAKE

4 cube steaks
2 c. potato flakes
1 c. Parmesan cheese - divided in 1/2
1-1/2 c. Tomato sauce
1 c. Sliced mushrooms
2 eggs whipped
1 tsp. Crushed garlic
Salt & pepper to taste

Dip cube steaks in egg washroll in potato flakes and ½ c. Parmesan cheese. Sprinkle with salt and pepper. Pan fry till browned. Place in 9 x 12 baking dishcover with tomato sauce and ½ c. Parmesan cheese. Sprinkle with mushrooms. Bake for 35 minutes (20 min. Covered and 15 min. uncovered) @ 425ºF.

Makes 4 servings


WEEKNIGHT CHEESE QUICHE

1 cup sliced mushroos
10 oz. pkg. frozen chopped spinach, thawed, drained
1/3 cup Miracle Whip dressing
1/3 cup milk
4 eggs
1 cup Kraft shredded mozzarella cheese
1 frozen prepared pie crust (9-inch)
1/4 cup Oscar Mayer real bacon bits

1. Heat oven to 375. Spray nonstick skillet iwth cooking spray. Add muhrooms and onion; cook 5 minutes or until tender. Stirn in spinach; mix well.

2. Mix dressing, milk and eggs until well blended. Add spinach mixture and cheese.

3. Pour into pie shell; sprinkle with bacon bits. Bake 50 minutes or until set and golden.

To thaw frozen spinach: Place spinach block in colander in skin. Run hot water over spinach until thawed; press out any excess liquid.

Source: Kraftfoods.com



CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

As you may know, I don't do boxed meals very often, not even macaroni & cheese. However, this one looked interesting so I bought the ingredients and found it very good. It is perfect for dinner after I work a long shift, as it takes just a few minutes.

Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.

2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.

3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.

4. Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

Substitution
No fresh basil? Stir about 4 teaspoons dried basil leaves into the sauce mixture for an extra flavor perk.

Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 8%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: The Betty Crocker® Kitchens


APRICOT-GLAZED PORK CHOPS

2 tsp. canola oil
2 (6 oz.) boneless pork chops
1/4 tsp. salt
Freshly ground pepper to taste
3 Tbs. orange juice
1/4 tsp. ground ginger
1/4 cup apricot preserves

1. Heat oil in a large nonstick skillet over medium heat. Season pork with salt and pepper, and then add to pan. Cook 5 minutes on each side, remove from pan, and set aside.

2. Whisk together orange juice, ginger, and preserves in a medium bowl. Add mixture to pan, reduce heat, and cook 2 minutes, stirring constantly. Return pork to pan, cook 1 minute on each side, spooning sauce over pork as it cooks, until pork is cooked and heated through.

3. Drizzle pork with remaining sauce and serve.

Side Suggestions: Steamed Green Beans In a small saucepan, bring about 1-inch of water to a boil. Add 2 cups trimmed green beans, cover, and steam about 6 minutes, until tender. Drain and toss with 1 tsp. olive oil, 1/4 tsp. salt, and freshly ground pepper to taste.

Side Suggestions: Long-grain and Wild Rice

Source: Beliefnet.com


KENTUCKY-STYLE PIE

1/2 cup margarine, melted
1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1 tsp. vanilla
3/4 cup pecan halves/pieces
3/4 cup chocolate chips

Mix ingredients in order given. Pour into *unbaked* 9-inch pie crust. Bake at 350 for 30 minutes.


EASY FISH FILLETS WITH HERB BUTTER

This recipe is truly easy for a seafood main dish.

Serving: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

2 lbs fillet of sole
1/4 cup melted butter
2 tbsp. fresh lemon juice
1 tbsp. fresh tarragon leaf, coarsely snipped
1 tbsp. fresh chives, snipped
1/4 tsp. salt

1. Preheat oven to 350F. Brush fillets with 2 tablespoons of the butter.

2. Sprinkle with lemon juice. Arrange in greased 13 X 9 X 2 baking dish.

3. Cover dish with foil. Bake 30 minutes, or until fish flakes easily with fork.

4. Combine rest of butter with tarragon, chives and salt.

5. Heat slightly. To serve, put fillets on platter; pour warm herb butter over them.

SUBSTITUTION TIP: Frozen fish may be substituted. Cod is great too!

Based on individual serving.
Calories: 200
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 91 mg
Sodium: 300 mg
Carbohydrates: 0 g
Fiber: 0 g
Protein: 25 g
Calcium: 21 mg
Folate: 17 mcg

Source: 2001 iVillage