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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. It sure has been hot lately, folks. Oh, not that I'm, complaining. With no hurricane in the Gulf yet - I'm good. But we are driving with only 2 fingers until the car A/C kicks in. And hot water comes out of both taps but that's ok! So long as the "H" word isn't mentioned by a meteorologist!

If you live in Florida or will be visiting there in August, we'd love to meet you during our Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There is (maybe) one slot left for the beach house, so get with me ASAP if you're thinking of attending. The web site has been updated to detail the trip. You'll find contact email addresses there, too.

The current Monthly Theme topic is Cheese, Please! Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

There's a slew of recipes in today's issue and so much to make you think and laugh. I'm pleased as punch about what some of our fellow readers shared and am grateful to each for their help.

We'll see you here again on Sunday, God willing.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

~Shared by Rusty, FL

'Politics' is made up of two words, 'poli', which is Greek for 'many', and 'tics', which are blood-sucking insects.
- Gore Vidal

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Dinner's Done Call 911
by Phil Callaway

On my refrigerator are pictures of friends and family and animals and one of my dad falling off a chair laughing. There are magnets too. Imitation cabbages, cauliflowers, bittermelons, and pumpkins—all fitting the decor of the kitchen. The dieter’s favorite Bible verse is there: “He must increase but I must decrease.” Here are a few of my favorite fridge magnets:

You’ll eat it. You’ll eat it and like it.
Make yourself at home: Clean my kitchen.
Coffee isn’t helping, get the jumper cables.

I don’t know about you, but I love the kitchen. It is the heart of the house, the pulse of a family. So much happens there. Botulism and putting out fires is only part of it. Few things bring a family together quite like opening the fridge together and playing “Guess What It Was.” Could that thing that looks like a Chia Pet have once been a cucumber? The cheese weighs two pounds more than when you bought it, and it has hair! And that large thing, providing a sort of neon lighting, could it be the pot roast?

Then there’s the stove. Nothing bonds a family quite like standing around a roaring grease fire on a cold winter’s day.

And finally there’s the table, the centerpiece of family discussions, announcements, debates, arguments, overeating, and even napping.

Whether it’s breakfast, lunch, brunch, dinner, or a Thanksgiving or Christmas feast, being together in the kitchen is about as good as it gets. Few things can silence teenagers more quickly than food. And few things can bring a family together faster than a feast.

A friend of mine has a sign on her fridge: “Home is Where The Heartburn Is.” Sadly heartburn is commonplace in families today. We run to appointments, stressed-out, grabbing half-made sandwiches or half-baked muffins with scarcely a nod left over for each other. In the midst of busy times, here are three items to place back on your menu, three suggestions to help you de-stress your life and bring back the joy.

Linger longer. One of the best ways to keep your children at home is to let the air out of their tires and sew the tops of their socks together. Another way is to fill their mouths with dessert. Families that eat dessert together stick together. So carve out time to enjoy chocolate, and put on the coffee pot too. Drink enough coffee and you can visit all night.

Ignore the dishwasher. Few inventions (besides the remote control) have pleased me more than the dishwasher, but recently in the Callaway house, something strange began to happen. Our water got weird. The glasses came out murky, caked in sludge. We called the experts who told us it was something to do with the water treatment plant and possibly Global Warming and they were working on both. In the meantime we began washing dishes by hand. We introduced our children to something called dish cloths and dish towels and a strange thing began to happen. We began talking while doing dishes. Actually communicating. Do you remember what that used to be like? I taught my daughter the fine art of snapping towels on her brother’s hindquarters. I taught her how to run real fast down the hall and lock the bathroom door behind her. We hadn’t heard this much laughing and screaming since the time my son tried to vacuum the neighbor’s cat.

Pray together. There are five more items on my fridge, more precious than any fridge magnets. They are photos of our adopted children, the children we sponsor with the wonderful organization Compassion. Their names are Carlos, Joel, Dariani, Habtamua, and Ndagirijwe (don’t worry, I can’t say it either). Whenever we remember, we pray for them before meals. Each of these five lives in a country where food is scarce. Praying for those who are less fortunate helps us remember how much we have to be grateful for and it’s a sure-fire cure for complaints about the leftover Chia Pet salad.

~Phil Callaway is the author of 15 books including his new novel Growing Up on the Edge of the World (Harvest House). His website is www.philcallaway.com

Source: Retirement with a purpose

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

An Old Fashioned Wedding Shower
by Carrie J. Gamble

Nowadays when you are invited to a wedding or baby shower it is often held at a restaurant or catering hall. Considering the guest list this sometimes seems the best way to accommodate the crowd. Refreshments are served by employees of the establishment or perhaps cafeteria style. While all of this is convenient for the organizers, it is expensive and somewhat impersonal. That is why I recommend considering the option of an old fashioned wedding shower.

My grandmother, Elizabeth, prepared the wedding reception dinners for both of her daughters' weddings. She also hosted many showers in her day. What could be better than a home cooked meal to celebrate such special occasions in our lives?

Elizabeth always enjoyed cooking and baking for her family and friends. Her presentation was as elegant as the food was delicious. The menu was simple: fruit cup with frosted grapes, tea sandwiches, cucumber salad, German potato salad, Kiffle cookies and a decorated pound cake.

I have vivid memories of the wedding shower my grandmother had for my sister Sue. It was small enough that we all sat at the dining room table. The table was set with a lace tablecloth and Elizabeth's best antique china. She used her cranberry glassware to serve the fruit cup and champagne. Each place setting was decorated with a delicate old fashioned chocolate cup filled with lilies of the valley picked from her garden.

When you begin to plan a wedding shower perhaps you will consider quality instead of quantity. Invite just a handful of people and make the effort to create a special luncheon which will live on in the memories of your guests for years to come. I hope you enjoy my grandmother's special recipes below!

Tea Sandwiches

Below are 3 of the 6 tea sandwich recipes my grandmother always made. She recommends using Pepperidge Farm white bread.

Chicken Salad: Take a small chicken (about 3 pounds) or just use breasts and put it in a pot with about 3 quarts of water. Add 2 carrots cut into 3” pieces, 1 onion, 1 clove garlic, 1 stalk celery cut into 3” pieces, sprig of thyme and parsley, 2 cloves, 1 tablespoon salt and a sprinkle of pepper. Bring to a boil, cover and simmer for about 1 – 1 1/2 hours. Remove chicken.

Use 1 cup of chicken breast cut into small pieces, add ¼ cup finely chopped celery, 1 teaspoon finely grated onion, ¼ cup Miracle Whip salad dressing thinned with a little milk. Toss together. Salt and pepper to taste. Spread over white bread. Cut sandwich into 3 “fingers.”

Cucumber: Lightly salt thinly sliced cucumber. Butter white bread and place a thin layer of cucumber to make a delicate sandwich. Cut sandwich into 3 “fingers.”

Date and Nut: Use 1 or 2 cans of date and nut bread. Cut into 1/4” slices. Spread 1 slice with cream cheese and top with a second slice to make a sandwich. Cut in half to make half circles. Simple but delicious!

Cucumber Salad

Take a large cucumber, peel and slice thinly. Put into a bowl and salt lightly. Leave stand for about ½ an hour. Then press the slices between your hands to press out all of the water. Put the pressed slices into a bowl and add ½ tablespoon minced onions, 1 clove minced garlic, 1 tablespoon chopped parsley, 1 teaspoon sugar, 2 tablespoons vinegar, 1 tablespoon oil, and a heaping tablespoon of sour cream. Mix well. Sprinkle with paprika and serve. This looks so elegant served in a pretty cut glass bowl!



Carrie J. Gamble is the publisher of Grandmother's Cookbook by Elizabeth Rose von Hohen. It is a collection of her grandmother's comfort food recipes made with love including her treasured memories. For more details about the cookbook and its wildflower watercolors visit: http://www.grandmotherscookbook.com. The perfect gift for Wedding Showers, House Warming and Birthdays.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: Cheese, Please!

'Ahh, the power of cheese' is more than just a slogan for the American Dairy Association. It is a mantra for many, as cheese is a perfect topping, addition, and main ingredient to many a meal. We love cheese at my house and can never have enough recipes using it. As a matter of fact, one of my daughter's favorite recipes is "Queso Fundido" which is almost exclusively cheese; whereas my son would dive into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now. How about you? What is your favorite recipe that uses cheese? That's what we're doing this month... collecting recipes that feature cheese. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your Cheese, Please! recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Cheese, Please!. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:

As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Cheese, Please!.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Cheese, Please! has a deadline of June 30, 2009, and will be posted on July 5, 2009.

Please use this email link to submit a recipe for theme recipes: Cheese, Please!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us some basic information:

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Here are our June Birthday Babies:

1st Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Hamming It Up

~Shared by Patricia, Charlevoix, MI

A young woman was preparing a ham dinner. After she cut off the end of the ham, she placed it in a pan for baking. Her friend asked her,"Why did you cut off the end of the ham?" And she replied, "I really don't know but my mother always did, so I thought you were supposed to."

Later when talking to her mother she asked her why she cut off the end of the ham before baking it, and her mother replied, "I really don't know, but that's the way my mom always did it."

A few weeks later while visiting her grandmother, the young woman asked, "Grandma, why is it that you cut off the end of a ham before you bake it?" Her grandmother replied, "Well dear, otherwise it would never fit into my baking pan."


Thoughts For Today

~Shared by Jessica, Corfu, Greece

1. Birds of a feather flock together and crap on your car.

2. There's always a lot to be thankful for if you take time to look for it. For example I am sitting here thinking how nice it is that wrinkles don't hurt.

3. When I'm feeling down, I like to whistle. It makes the neighbor's dog run to the end of his chain and gag himself.

4. If you can't be kind, at least have the decency to be vague.

5. Don't assume malice for what stupidity can explain.

6. A penny saved is a government oversight.

7. The real art of conversation is not only to say the right thing at the right time, but also to leave unsaid the wrong thing at the tempting moment.

8. The older you get, the tougher it is to lose weight, because by then your body and your fat are really good friends.

9. The easiest way to find something lost around the house is to buy a replacement.

10. He who hesitates is probably right.

11. If you think there is good in everybody, you haven't met everybody.

12. If you can smile when things go wrong, you have someone in mind to blame.

13. The sole purpose of a child's middle name is so he can tell when he's really in trouble.

14. Did you ever notice: When you put the 2 words "The" and "IRS" together it spells "THEIRS".

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
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SOUTHWESTERN BEEF & BEAN BURGER WRAPS

~Shared by Jim D., WA

Makes 4 servings

Ingredients
 
12 ounces 93%-lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas, warmed (see Tip)
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges

Instructions
 
1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.

4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.
 
Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition Information
Per serving: 394 calories; 17 g fat (6 g sat, 7 g mono); 67 mg cholesterol; 40 g carbohydrate; 28 g protein; 10 g fiber; 634 mg sodium; 810 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (45% dv), Fiber & Zinc (40% dv), Folate & Potassium (23% dv), Magnesium (20% dv).
2 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Source: Eatingwell.com
 

NUTRIENT-DENSE VEGGIE BURGERS

~Shared by Treva, NC

4 portobello mushrooms, sliced
1 cup of shiitake mushrooms, chopped
2 onions, chopped
2-3 cloves of garlic, minced
1 cup of brown rice
2 cups of water
2 organic eggs
1 block of firm tofu
2 tablespoons of extra virgin olive oil
2 tablespoons of soy sauce
2 tablespoons of miso paste
1 cup of breadcrumbs
Sea salt and pepper

Sauté mushrooms and garlic with olive oil over medium-high heat until mushrooms lose their moisture and onions begin to caramelize. Add minced garlic and stir while cooking for another minute or two.

Add brown rice, water, and soy sauce. Cover with a lid and cook until the brown rice has absorbed all of the water. Then, let mixture cool.

Transfer rice and mushroom mixture into a food processor. Add organic eggs, tofu, miso paste, breadcrumbs, sea salt, and pepper. Process until all ingredients are smooth.

Use your hands to form mixture into patties. Refrigerate patties until they become firm.

Cook patties over medium-high meat with olive oil until golden and cooked to desired consistency.

Enjoy this delicious, nutrient-dense veggie burger recipe! Try it with fresh tomato and red onion slices, leafy lettuce, and your favorite variety of mustard, with or without a whole grain bun.

Source: This recipe was adapted from a similar recipe that was followed on Chef At Home, a program that airs on Food Network Canada.



VEGETARIAN TORTILLA STACK

~Shared by Maggie, TX

INGREDIENTS
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 teaspoons olive oil
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 cups salsa
5 flour tortillas (8 inches)
1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
1/3 cup pickled jalapeno slices
5 tablespoons sliced ripe olives

DIRECTIONS
In a large nonstick skillet coated with cooking spray, saute the peppers and onion in oil until tender. Stir in the meat crumbles, cilantro and cumin; heat through.

Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: 6 servings.

Nutrition Facts
One serving: 1 piece
Calories: 335 Fat: 12 g Saturated Fat: 3 g Cholesterol: 17 mg Sodium: 1111 mg Carbohydrate: 34 g Fiber: 4 g Protein: 22 g
Diabetic Exch: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Source: Light & Tasty

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

MEDITERRANEAN TURKEY WRAPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 whole-wheat flour tortillas (8 to 9 inch rounds)
-  1/4 cup nonfat or light mayonnaise
-  8 ounces thinly sliced roasted turkey breast
-  1/2 cup diced roasted red bell pepper
-  1/2 cup marinated artichoke hearts, drained and chopped
-  1/4 cup plus 2 tablespoons crumbled reduced-fat feta cheese flavored with herbs and sun-dried tomatoes
-  16 large fresh spinach leaves or 4 leaves romaine lettuce

DIRECTIONS

Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread each one with a tablespoon of the mayonnaise, extending the mayonnaise to within 1/2-inch of the edges.

Top the bottom half only of each tortilla with a quarter of the turkey, roasted red bell peppers, artichoke hearts, feta cheese, and spinach or romaine, leaving a 1-1/2 inch margin on the right and left sides.

Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 271, Carbohydrate: 30 g, Cholesterol: 50 mg, Fat: 5.8 g, Saturated Fat: 1.8 g, Fiber: 3.3 g, Protein: 24 g, Sodium: 749 mg, Calcium: 66 mg
Diabetic Exchanges: 2 Starch, 2-1/2 Lean Meat, 1/2 Vegetable

Source: "The Complete Diabetes Prevention Plan"


PAPAYA WITH BLUEBERRY SAUCE

~Shared by Mary S., Nashville, TN  

Yield: 4 Servings

INGREDIENTS

-  1 ripe papaya
-  1 cup fresh blueberries
-  2 tablespoons frozen orange juice concentrate
-  1 teaspoon grated orange zest -  Ground cinnamon
-  4 teaspoons plain low-fat yogurt
-  1/2 teaspoon pure vanilla extract

DIRECTIONS

Peel and seed papaya; slice into 12 thin wedges. Arrange on four dessert plates and refrigerate.

Meanwhile, in a small saucepan, cook blueberries with orange juice, orange zest and cinnamon, stirring, until berries are soft and cooked down into a sauce, about 10 minutes. Pour into a small bowl, cover and refrigerate until chilled.

Mix yogurt with vanilla. When ready to serve, spoon blueberry sauce over papaya and top with a dollop of vanilla yogurt. Sauce cooks down to about 2/3 cup.

Nutritional Information Per Serving (1/4 of recipe): Calories: 68, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 17 g, Protein: 1 g, Sodium: 8 mg
Diabetic Exchanges: 1 Fruit

Source: "Light and Easy Diabetes Cuisine"


OPEN-FACED HOT CHICKEN AND SWISS MELT

~Shared by Mary S., Nashville, TN  

Yield: 4 servings

INGREDIENTS

-  4 ounces French bread, sliced diagonally in 4 pieces
-  4 (4-ounce) boneless skinless chicken breast halves, rinsed and patted dry
-  1/2 cup finely chopped green onion
-  2 ounces Swiss cheese
-  2 tablespoons plus 2 teaspoons light mayonnaise
-  2 tablespoons Dijon mustard
-  1 teaspoon dried oregano leaves
-  2 cups mixed spring greens

DIRECTIONS

Lightly toast bread.

Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray, add chicken, and cook 4 minutes. Turn and cook 4 more minutes or until chicken is no longer pink in center.

Remove chicken from heat, sprinkle with onion, and top with cheese. Cover to allow cheese to melt.

In a small bowl, combine mayonnaise, mustard, and oregano and spread on toasted bread. Arrange greens on 4 bread pieces and top each with 1 piece chicken.

Nutritional Information Per Serving (1/4 of recipe): Calories: 305, Fat: 10 g, Cholesterol: 85 mg, Sodium: 533 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 33 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat

Source:  "Quick and Easy Low-Carb Cooking"


HERBED ASPARAGUS

~Shared by Mary S., Nashville, TN  

Yield: 8 servings

INGREDIENTS

-  2 pounds fresh asparagus, trimmed
-  1 cup reduced-fat Italian dressing
-  1/2 of a small red bell pepper, diced
-  2 tablespoons chopped fresh parsley
-  1/2 teaspoon dried chives
-  1 hard-boiled egg, finely chopped (optional)

DIRECTIONS

Fill a soup pot with 1 inch of water and bring to a boil over high heat. Add the asparagus, cover, and steam for 4 to 6 minutes, or until fork-tender. Remove the asparagus and plunge it into a large bowl of ice water to stop the cooking process.

In a 9" x 13" baking dish, combine the Italian dressing, red pepper, parsley, and chives; mix well.

Remove the asparagus from the water, drain well, and add to the baking dish, coating it completely with the dressing mixture.

Cover and chill for at least 2 hours before serving. Just before serving, sprinkle with the chopped egg, if desired.

Nutritional Information Per Serving (1/8 of recipe): Calories: 31, Fat: 1 g, Cholesterol: 0 mg, Sodium: 456 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable

Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CHARLIE'S CHEAP CHILI

~Shared by Mary S., Nashville, TN

1 lb. extra lean chopped beef
1 can peeled tomatoes
1 can tomato sauce
1 large yellow onions, chopped
1/2 small green pepper, chopped
1 1/2 Tbsp. chili powder
1 tsp. cumin

Brown the beef and onions in a 12 inch skillet and drain before adding all other ingredients. Simmer for 1-2 hours.

Serves 2 with healthy appetites!


CHEESEBURGER CHOWDER

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

1 lb Ground beef
2 md Potatoes, peeled and cubed
1/2 c Each onion and celery, diced
2 tb Green pepper, chopped
1 tb Beef base
1/2 ts Salt
2 1/2 c Milk
3 tb Flour
1 c Cheddar, shredded

In large pot brown beef, drain. Stir in veggies, base, salt, and 1 1/2 cups water. Cover and cook til veggies are tender. 15-20 minutes. Blend 1/2 cup milk with the flour. Add to saucepan along with remaining milk. Cook and stir til thickened and bubbly. Add cheese. Heat and stir til cheese melts.

Makes 2 hearty servings.


CHICKEN PASTA WITH SUN-DRIED TOMATOES

~Shared by Maggie, TX

A delicious combination of chicken and tomatoes.

Serves: 2
Prep. time: 15 minutes
Cooking time: 20 minutes

- 1 teaspoon extra virgin olive oil
- 3 shallots, minced
- 1 (8 ounce) boneless skinless chicken breast, cooked and julienned
- 4 ounces oil-packed sun-dried tomatoes, drained
- 1/2 cup heavy whipping cream
- 8 ounces penne pasta, cooked al dente
- 1/2 tablespoon unsalted butter, melted
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon salt

Heat olive oil in a large skillet over medium heat. Add shallots and saute 2 minutes, or until soft. Add chicken and tomatoes and cook 2 minutes. Stir in cream. Cook an additional 2 minutes, stirring occasionally. Toss sauce, pasta, butter, Parmesan, basil, and salt in a large serving bowl. Serve immediately.

Source: Stop and Smell the Rosemary

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

EGG CASSEROLE

I found this great recipe on recipe4living.com which was shared by Mary Hebert of Kinder, L.A. It sounds so good to me and I am fixing it this weekend. I'll let you know how it turns out!

Ingredients
5 large eggs, hardboiled
1 7-oz. bag of potato chips
1 can cream of mushroom soup
1/2 C. milk

Directions

Grease casserole dish. Crush potato chips and put half of bag in casserole dish. Slice eggs and put on top of chips. Mix soup and milk. Pour over eggs. Top with remaining chips. Bake at 350 degrees for 20 minutes. Serve on warm toasted bread.

Source: recipe4living.com


GREEN SALAD WITH SMOKY BUTTERMILK RANCH DRESSING

Inspired by Better Homes & Gardens, this easy recipe was featured in one of my fave food blogs, Noble Pig. I added avocado as well as some sliced ripe olives. Yum!

2 cloves garlic, peeled
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tablespoons snipped fresh flat-leaf parsley
2 Tablespoons snipped fresh chives
2 green onions, thinly sliced
2 teaspoons white wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon black pepper
Salt
Variety of lettuce, torn (I used romaine and red leaf)
Tomatoes
Red onion, thinly sliced

Place garlic on a cutting board and use the side of a wide knife to smash.  Sprinkle 1/2 teaspoon salt on garlic.  Use a fork to mash the garlic and salt into a paste.

In a medium sized bowl whisk together, garlic paste, buttermilk, mayonnaise, sour cream, parsley, chives, green onion, vinegar, smoked paprika and black pepper.  Season to taste with salt.

Use any variety lettuce and tear into pieces.  I used romaine and red leaf.  Slice onions and tomatoes to your liking.  I think crumbled bacon would be good too (and maybe avocado).

Source: Noble Pig


BROCCOLI AND CHICKEN CASSEROLE

2 (10 oz.) pkg. frozen chopped broccoli
2/3 c. mayonnaise
1/2 c. evaporated milk
4 chicken breasts, cooked and chopped
1/2 c. shredded cheese
1 Tbsp. lemon juice
1 can cream of chicken soup
1 1/2 tsp. curry powder
1 c. bread crumbs

Cook broccoli according to package directions and drain well. Place in a lightly greased 1 1/2 quart casserole dish and top with chicken. Combine remaining ingredients (except bread crumbs), stirring well. Spoon mixture over chicken. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.

Serves 6.


CABBAGE PATCH SOUP

1 lb. ground turkey
1 can Rotel tomatoes
1 small head cabbage, chopped
1 Tbl. sugar
1 can red beans
1 tsp. or Tbl. chili powder (according to taste)
1 onion, chopped   

May add more tomato sauce. Cook in crock pot all day.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


MUSHROOM POT ROAST

1 (3 to 4 lb.) boneless pot roast (bottom round, chuck, rump or sirloin tip)
1/2 cup flour
Hot salad oil
Salt and pepper, to taste
2 medium onions, sliced
1/3 cup cooking sherry
1/2 cup water
1/4 cup ketchup
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/4 tsp. rosemary
1/4 tsp. thyme
1 small bay leaf
2 (8 oz.) cans sliced mushrooms, undrained
1/2 cup cold water
1/4 cup flour

Dredge roast in 1-1/2 cups flour; brown on all sides in a small amount of oil. Sprinkle with salt and pepper; add onion. Combine sherry, 1/2 cup water, ketchup, and seasonings; add to roast. Cover and simmer 2-1/2 to 3 hours. Add mushrooms,and heat well. Remove roast from cooking liquid; skim fat from liquid. Combine 1/2 cup cold water and 1/4 cup flour, blending until smooth; stir into liquid. Cook, stirring constantly, until thickened. Discard bay leaf. Serve gravy with roast.

Source: Southern Living 1979 Annual Recipes


QUICK TACO BAKE

1 lb. ground beef
1/2 cup chopped onion
1 envelope (1-1/4 oz.) taco seasoning mix
15 oz. can tomato sauce
15 oz. can whole kernel corn, drained
2 cups shredded cheddar cheese
2 cups Bisquick (original or reduced-fat) baking mix
1 cup milk
2 eggs

Heat oven to 350. Brown ground beef and onion; drain. Spoon into ungreased 13x9 baking dish. Stir in seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining inredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired.

Source: Bisquick (magazine ad)

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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