A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I have turned the computer off for a few days but worked on this issue for you beforehand. Hopefully, when you receive this, it is Sunday morning early, just as planned for its delivery.

Lately I've been thinking about the two times in life when time flies. The first is vacation time for kids and second is advancing age for adults. My kids have remarked on how quickly the summer break flew past. Just as I am wondering where the years of my 30's, 40's and the first of my 50's went. So, we are chilling, and not doing the computer and television scene for a few days. If we reflect back on these days, perhaps the more recent ones will shine in our memories as the best, spent with family.

Monday is the last day to send in your favorite recipes for Great Grilling. See the link in the Monthly Theme section. I will announce the new theme topic on Wednesday, August 2nd.

I got a request from Brenda in Alabama for some recipes that serve only one or two persons. I have quite a batch of them in the For Two section. There are many readers (some of my favorite!) that cook for only themselves and/or their significant other, so I hope you all enjoy the extra helping of recipes just for you. Of course, there's more here to make you think and laugh... and cook (a few dozen recipes today!). Enjoy.

Join me in thanking the following folks for their part in making this issue interesting for you:

Fancy, NE
Aafrin, Pune, India
Luanne, FL
Ann, FL
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY
Treva, Eastern TN
Angelique, TX
Ann, Montreal, Quebec, Canada
Barbara, Chula Vista, CA
Brenda, AL
Robyn, Auckland, New Zealand
Joan, Savona, B.C.

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

Psst!

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.

http://www.thebreastcancersite.com/

“Soup-y, soup-y, soup-y,
Not a single bean
Pork-y, pork-y, porky,
Not a streak of lean
Coffee, coffee, coffee,
Not a drop of cream.” 
Traditional words of Mess call

Three Things In Life

Shared by Aafrin, Pune, India

Three things in life that, once gone, never come back -
Time, Words & Opportunity

Three things in life that may never be lost -
Peace, Hope & Honesty.

Three things in life that are most valuable -
Love, Faith & Prayer

Three things in life that are never certain -
Dreams, Success & Fortune

Three things that make a man -
Hard work, Sincerity & Commitment

Three things in life that can destroy a man -
Lust, Pride & Anger

I ask the Lord to bless you, as I pray for you today; 
to guide you and protect you, as you go along your way.
His love is always with you, His promises are true.
And when you give Him all your cares, 
you know He'll see you through.

Pass this along to People you want God to Bless - I just did!

HOMEMADE SPICE MIXES

Shared by Lou, FL

CREOLE SEASONING

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


ITALIAN HERB SEASONING

1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon sage 

I use ground fennel instead of the sage.


SEAFOOD SEASONING

1 tablespoon ground bay leaves 
2 1/2 teaspoons celery salt 
1 1/2 teaspoons dry mustard 
1 1/2 teaspoons black pepper 
3/4 teaspoons ground nutmeg 
1/2 teaspoons ground cloves 
1/2 teaspoons ground ginger 
1/2 teaspoons paprika 
1/2 teaspoons red pepper 
1/4 teaspoons ground mace (optional) 
1/4 teaspoons ground cardamom (optional) 


POULTRY SEASONING

1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg


CHILI POWDER

3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
1/2 teaspoon garlic powder

I never use as much salt as these call for, maybe half as much.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Top Ten Reasons Why a Dog Is Better than a Man

10. Dogs don't feel threatened by your intelligence. 
9. Dogs are already in touch with their inner puppies. 
8. Dogs are very direct about wanting to go out. 
7. Dogs think you are a culinary genius. 
6. You can house train a dog. 
5. Dogs feel guilt when they've done something wrong. 
4. Middle-aged dogs don't feel the need to abandon you for a younger owner. 
3. Dogs mean it when they kiss you. 
2. Dogs don't care whether or not you shave your legs.
...And the number one reason why a dog is better than a man: 
1. Dogs obsess about you as much as you obsess about them.


The Top Ten Reasons Why a Dog Is Better than a Woman

10. A dog's parents will never visit you. 
9. A dog loves you when you leave your clothes on the floor. 
8. A dog limits its time in the bathroom to a quick drink. 
7. A dog never expects you to telephone. 
6. A dog will not get mad at you if you forget its birthday. 
5. A dog does not care about the previous dogs in your life. 
4. A dog does not get mad at you if you pet another dog. 
3. A dog never expects flowers on Valentine's Day. 
2. The later you are, the happier a dog is to see you.
...And the number one reason why a dog is better than a woman: 
1. A dog does not shop. 


Great Bumper Stickers

Shared by Ann, FL

IF YOU CAN'T FEED EM, 
DON'T BREED EM! 

If You Can Read This, I've Lost My Trailer. 

Horn Broken... Watch For Finger. 

Florida Is Full - Go Home. 

I Have The Body Of A God - Buddha. 

So Many Pedestrians - So Little Time. 

Cleverly Disguised As A Responsible Adult. 

If We Quit Voting, Will They All Go Away? 

Eat Right, Exercise, Die Anyway. 

Illiterate? Write For Help. 

Honk If Anything Falls Off. 

Cover Me, I'm Changing Lanes. 

He Who Hesitates Not Only Is Lost, 
But is Miles From The Next Exit. 

I Refuse To Have A Battle Of Wits 
With An Unarmed Person. 

Fight Crime: Shoot Back! 

(The following bumper sticker was Seen Upside Down On A Jeep) 
If You Can Read This, 
Please Flip Me Back Over... 

Stop Lights Timed For 35 mph
Also Are Timed For 70 mph 

Guys: No Shirt, No Service 
Gals: No Shirt, No Charge 

Body By Nautilus;
Brain By Mattel. 

Boldly Going Nowhere 

Caution - Driver Legally Blonde 

Heart Attacks: God's Revenge 
For Eating His Animal Friends 

How Many Roads Must A Man Travel Down Before He 
Admits He is Lost? 

All Men Are Animals; Some Just Make Better Pets. 

AND Lastly: 
"POLITICIANS & DIAPERS 
BOTH NEED TO BE CHANGED, 
AND FOR THE SAME REASON"

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

ARMADILLO EGGS

~Submitted by Maggie, TX

These are a popular appetizer here in Texas. Don't let the name fool you. They are delicious!

Ingredients:
24 jalapeno peppers
1 pound pan sausage (I use Jimmy Dean)
2 cups all-purpose baking mix (like Bisquick)
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed 

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. 

2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp. 

3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt. 

4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls. 

5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Nutrition Info:
Servings Per Recipe: 12 (2 per serving)
Amount Per Serving 
Calories: 540 
Total Fat: 42.3g 
Cholesterol: 98mg 
Sodium: 1390mg 
Total Carbohydrates: 15.7g 
Dietary Fiber: 1.4g 
Protein: 24.8g

ONE-PAN ROASTED PORK SUPPER

~Submitted by Larry Holmes, Ontario, Canada

2 medium sweet potatoes (1 pound) peeled, cubed
1 large red onion, cut into thin wedges
½ cup Kraft Calorie-Wise Catalina Dressing
1 ½ teaspoons dried thyme leaves, divided
1 package (120 g) stove top stuffing for chicken
1 ½ cups water
2 small pork tenderloins, ¾ pounds each

Preheat oven to 375° F. Toss sweet potatoes and onion with dressing and ½ teaspoon thyme. Arrange in single layer on 15x10x1-inch baking sheet sprayed with cooking spray. Bake 10 minutes.

Meanwhile, combine stuffing mix with water. Cut each tenderloin diagonally into thirds. Push vegetable mixture to the edges of baking sheet; top with pork. Sprinkle remaining 1 teaspoon thyme over pork.

Bake 45 to 50 minutes or until internal temperature of pork reaches 160° F.

Makes 6 servings

Per serving; Calories 305; Fat 4.3 g; Sodium 512 mg; carbohydrates 37 g; Fiber 2.1 g; Protein 29 g.

Source: Kraft Canada



DEVILED EGG SANDWICHES

(This recipe is for a Tea Party, so it makes quite a few.)

~Submitted by Jean, Syracuse, NY

3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste

Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches.

Makes 40 quarters or 30 fingers.



5 CUP SALAD

~Submitted by Luanne, FL

I'll bet we have all forgotten how good this is and how quick to fix for a hot summer night.

1 c. pineapple chunks
1 c. orange slices (Mandarin)
1 c. coconut
1 c. marshmallows
1 c. sour cream
2 tbsp. sugar (I like brown sugar)

Combine sugar with the sour cream before adding to the ingredients.

You may interchange the fruit to your choices.

For best flavor allow to chill an hour or so before serving.




BLUEBERRY STREUSEL COBBLER

~Submitted by Treva, Eastern TN

Servings: 8 to 12 servings

Ingredients 
1 pint fresh or frozen blueberries 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
2 teaspoons grated lemon zest 
3/4 cup plus 2 tablespoons cold butter or margarine 
2 cups biscuit baking mix, divided 
1/2 cup firmly packed brown sugar 
1/2 cup chopped nuts 
Blueberry sauce (recipe follows) 

Instructions 
Preheat oven to 325ºF. In bowl, combine blueberries, EAGLE BRAND® and lemon zest. 

In large bowl, cut 3/4 cups butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan. 

In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. 

Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator. 

Notes: *Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot.

Makes about 1 & 2/3 cups.



TURKEY CROUQUETTES WITH CRANBERRY GRASTRIQUE

~Submitted by Angelique, TX

4 ounces turkey
1/2 cups potatoes
2 eggs
4 cups turkey stuffing
1/4 cup onions
1/2 cup green beans

Mix all ingredients in a medium size bowl. Form mixture into golf size ball or small patties. Heat oil in a sauté pan over medium high heat.

When oil is hot, add the turkey crouquettes and sauté until golden brown, about five minutes. Turn over and repeat process. 

Serve immediately with Cranberry Grastrique.


Cranberry Grastrique

4 ounces cranberry sauce
2 ounces orange juice
1 tablespoon brown sugar
2 tablespoons white wine
1 tablespoon shallot
2 teaspoons corn starch
1 tablespoon butter

In a small sauce pan, heat butter, add shallots and sauté for about a minute. Then add wine, cranberry sauce, and brown sugar. In a small bowl or cup, whisk cornstarch into orange juice until all the cornstarch has dissolved. Add to sauce and bring mixture to a boil. Then reduce to a simmer for about five minutes, stirring often. Test and adjust seasonings with salt and pepper. Serve immediately with Turkey Croquettes.

Source: Fox-13 Recipes



VEAL WITH MANGO SAUCE MOROCCAN STYLE

~Submitted by Ann, Montreal, Quebec, Canada

Serves 6

1 large chopped onion
2 tsp chopped fresh ginger
1 tsp ground cumin
1/2 tsp ground allspice
1 stick cinnamon
4 garlic cloves, minced
1 tsp butter
6 veal chops
2 tb honey (or to taste)
1 1/2 tb lime juice
1 big mango (ripe)
2 tb pine nuts
1 orange cut in wedges

In a large frying pan with a lid, sauté the onion, ginger, cumin, allspice, cinnamon and garlic in butter until the onion is well coated. Add the veal chops and brown lightly on both sides, Cover and cook on low heat for about 40 minutes, or until tender. Remove chops and keep warm. Add honey and lime juice to pan drippings and bring to boil stirring. Place a chop on each serving plate and spoon some sauce on top. Peel and slice the mangos and arrange two slices on top of each chop. Sprinkle with the pine nuts and garnish with the orange slices. 

This delicious dish can be served for lunch over perfect yellow rice or accompanied by boiled small potatoes.



CRABMEAT SALAD

~Submitted by Jean, Syracuse, NY

1 lb fresh lump crabmeat
1 small red onion, chopped
Half a red bell pepper, chopped
4 tablespoons chopped parsley or cilantro
Half cup (4 oz.) softened cream cheese
4 tablespoons mayonnaise
3 tablespoons lemon juice
Salt & pepper to taste

Simply mix all the ingredients and then decide on how you wish to serve it. Spread it on cut up pieces of celery as an hors d'oeuvre, use it as a dip, or put it on bread or a pita for sandwiches.



FROZEN SUMMER SLUSH

~Submitted by Treva, Eastern TN

This is a great frozen summer drink that is very thirst quenching! Vodka may be used instead of gin. 

2 cups white sugar 
7 cups water 
4 tea bags 
2 cups boiling water 
1 (12 fluid ounce) can frozen lemonade concentrate 
1 (12 fluid ounce) can frozen orange juice concentrate 
2 cups gin 

1. Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place teabags in 2 cups boiling water, and let steep until desired strength is acquired. 

2. In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight. 

3. To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage. 

Makes 16 servings.



FRESH PASTA WITH CHICKEN AND MUSHROOMS

~Submitted by Barbara, Chula Vista, CA

1/2 pound butter
1/3 cup flour
2 1/2 cups chicken stock
3/4 cup half and half
1/4 cup dry white wine
2 teaspoons salt
1/4 teaspoon freshly ground white pepper
1 cup sliced fresh mushrooms
6 mushroom caps
1 cup cooked ham, cut in thinnest possible strips (julienne)
1/2 pound fresh pasta dough, cut 1/4 inch wide
2 cups diced cooked chicken
1/3 cup grated Parmesan cheese

Preheat the oven to 350 F.

Melt half the butter in a saucepan. Blend in the flour with a whisk. Gradually add the chicken stock, stirring constantly with the whisk. Add the half and half and cook, stirring, until the sauce is thickened and smooth. Add the wine, salt and pepper.

Sauté the sliced mushrooms, mushroom caps and ham in the remaining butter.

Cook the noodles until barely tender and drain. Add to the sauce along with the sliced mushrooms, chicken and ham. Turn the mixture into 4 or 6 greased individual casseroles. Top each with a mushroom cap and sprinkle with Parmesan cheese. Heat in the oven until the cheese is melted and golden brown, about 10 minutes. 

4 to 6 servings.

Note: I have made this and put it in a 4 quart casserole dish and it works. Bake it just a little longer.

Source: The New York Times Cookbook, pub. 1990



SALTINE CRACKER TOFFEE

~Submitted by Brenda, AL

1 package of saltine crackers
2 cups semi sweet chocolate chips
1 cup butter
1 cup dark brown sugar
3/4 cups chopped pecans

Preheat oven to 400°. Line cookie sheet with foil then put crackers in single layer on foil to cover the cookie sheet.

In sauce pan combine sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over crackers and spread to cover all. Bake for 5 minutes. ( NO LONGER)

Remove from oven and put chips on top. when melted spread out on all crackers. Top with pecans. Cool completely and break into pieces.

Tastes sort of like Pralines. NO one guesses it is crackers.



SLOW-COOKED BEEF AND NEW POTATOES

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

1 tablespoon olive oil
1 kg dice beef steak
6 small onions, peeled
2 garlic cloves, peeled
½ cup red wine
4 cups beef stock
8 new potatoes, halved 
sea salt and cracked black pepper
1 tablespoon rosemary leaves
1 bunch baby carrots, trimmed and peeled 

Preheat the oven to 200ºC.

Heat the oil in a large ovenproof dish over high heat.

Add the beef and cook for 3-4 minutes on all sides or until well browned.

Remove the beef and set aside.

Add the onions and garlic and cook for 5 minutes or until starting to caramelize.

Return the beef to the dish, add the wine, stock, potatoes, salt, pepper and rosemary and cover with a tight-fitting lid.

Place in the oven and cook for 1 hour.

Add the carrots and cook for a further 30 minutes or until tender.



AWESOME AL'S SHRIMP PIE

~Submitted by Angelique, TX

1 cup Yellow Onions chopped fine
½ bunch Green onions
1 cup sliced mushrooms
1 ½ tablespoons chopped garlic
1 tablespoon oregano
1½ teaspoon salt
1 tablespoon olive oil
1 ½ pounds shrimp
1 ½ pounds cream cheese
½ pound butter
¼ cup Worcestershire sauce
¼ cup honey
¼ cup white wine
Two 8oz boxes chopped, thawed and well drained frozen spinach

Sauté the yellow onions, green onions, mushrooms and garlic in one tablespoon of olive oil until soft. Add salt and oregano. Add shrimp and cook until the shrimp turn a pinkish color. Remove from heat and let cool. 

In large mixing bowl, combine remaining ingredients and mix until butter and cream cheese are smooth. Combine with shrimp mixture.

Bake 9-inch piecrust at 425 degrees 6-10 minutes. Fill piecrust with portion of prepared ingredients. Sprinkle desired amount of provolone cheese on top. Broil for 3-4 minutes until cheese is melted.

Remaining prepared mixture can be stored in refrigerator and used when needed.

Makes 10-12 pies.

Source: Fox-13 Recipes



REESE'S PEANUT BUTTER CUP CHEESECAKE

~Submitted by Jean, Syracuse, NY

Serving Size : 4 

32 Oz Cream Cheese -- softened
1 Cup Sugar
5 Eggs - at room temperature
1/4 Cup Cornstarch
1 Tsp Vanilla
1/2 cup Whipping Cream
8 Reese's Peanut Butter Cups

Crust:
1 1/2 Pkg Graham Crackers -- crushed
5 Tbsp Butter -- melted
1/3 Cup Sugar

Crust: Mix all ingredients and pat into a 10" spring form pan.

Cake: Chop peanut butter cups. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350F for 1 hour or so until outside edge is firm and middle is still soft. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.



CHICKEN POT PIE

~Submitted by Treva, Eastern TN

1 can (10-3/4 ounces) condensed chicken broth (or make your own)
1-1/3 cups water, divided
4 medium carrots, thinly sliced (about 1-1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1-1/2 cups)
2 tablespoons olive oil 
2 cups quartered medium mushrooms
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
2-1/2 cups chopped cooked chicken
1 refrigerated unbaked pie crust (for 9-inch pie) 

Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. 

Preheat oven to 425°F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. 

Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling, trim, and flute edge. Cut a scalloped round from center with a cookie cutter. 

Bake until filling is bubbly and crust is browned--about 20 minutes. 

Source: The Quick & Dirty Cookbook



MY GRANDMA'S GOULASH

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama. Here is a dish my grandmother used to make. I think she made it up. I call it goulash.

1 small onion, chopped
1 bell pepper, diced
1 pound ground beef 
1 large can of the cheap spaghetti no meatballs

In skillet add ground beef, pepper and onion. Cook until meat is browned and well done. Add the canned spaghetti. Heat until bubbly. This is great with corn bread and mashed (creamed) potatoes.



CHICKEN CHALUPAS

~Submitted by Jean, Syracuse, NY

Ingredients:
6-8 flour tortillas
1 cup (1 can condensed) cream of chicken soup
1/2 cup sour cream
1/2 tsp. garlic powder
diced jalapeno chilies (tablespoon or more to taste)
1/2 cup milk
4 chicken breasts-cooked ahead of time, or leftover-see note
1/2 medium onion
12-16 ounces Monterey jack cheese
Garnishes: salsa, guacamole, green onions, olives 

Spray the bottom of a 9x13 baking dish with cooking spray. Mix the soup, sour cream, garlic powder, and green chilies together. Add milk and stir. In the center of each tortilla place some chicken, onion, cheese, and sauce. Roll up and place in the baking dish. When finished rolling, spread the remaining sauce over the top of the rolls. Cover will foil and bake for 15 minutes at 350 degrees. Remove foil and bake 20 more minutes. Serve with desired garnishes.

NOTES: You can use shredded or diced leftover chicken, or sauté your fresh chicken breasts in a pan, seasoned with salt, pepper and garlic powder until no longer pink. Don't overcook. You can use fresh jalapenos or canned-use 2 peppers or a small jar for a spicy dish-1/2 that for less.



COTTAGE MEAT LOAF

~Submitted by Larry Holmes, Ontario, Canada

(Good served with salad, mashed potatoes and buttered broccoli.)

1 ½ pounds lean ground beef
½ cup tomato ketchup
1/3 cup tomato juice
½ teaspoon each salt and black pepper
1/8 teaspoon red pepper
2 eggs, beaten
¾ cup fresh bread crumbs
¼ cup finely chopped onions
2 teaspoon prepared mustard

Topping:
¼ cup tomato ketchup
½ teaspoon prepared mustard
2 teaspoon brown sugar
fresh herbs for garnish (optional)

In a large bowl, combine ketchup, tomato juice, salt black and red peppers, eggs, bread crumbs, onion and mustard. Mix until thoroughly blended. 

Add ground beef. Mix gently but thoroughly.

Line a 9 x 5 inch loaf pan with foil. Press in the beef mixture.

In a separate bowl, combine topping ingredients, mixing well. Spread topping over the meat loaf.

Bake at 400°F for 35 to 45 minutes or until done.

Drain off fat. Rest meat loaf 5 minutes before serving. Garnish with fresh herbs, if desired.

SPICY ITALIAN CHICKEN WITH RATATOUILLE

~Submitted by Robyn, Australia

Low carb meal for one. 

2 teaspoons Italian spicy seasoning mix
1 teaspoon vegetable oil
1 small single chicken breast fillet
extra fresh basil to garnish

RATATOUILLE

1 tablespoon olive oil
1 baby eggplant, coarsely chopped
1 small zucchini, coarsely chopped
½ small red onion, coarsely chopped
½ small red capsicum, coarsely chopped
1 small clove garlic, crushed
1 small tomato, seeded, coarsely chopped
1 tablespoon balsamic vinegar
1 tablespoon finely shredded fresh basil
salt and pepper to taste 

Combine seasoning and oil in a small bowl. Add chicken; toss to coat in seasoning mixture.

RATATOUILLE

Heat oil in a large pan. Add eggplant, zucchini, onion, capsicum and garlic; cook, stirring, for 2 minutes. Add tomato, vinegar and basil; cook, stirring, for 1 minute or until vegetables are tender. Season with salt and pepper; mix well. Cover; keep warm.

Cook chicken on a heated, oiled grill pan until browned on both sides and cooked through.

Serve chicken on a bed of Ratatouille; garnish with extra fresh basil.



EASY SWISS STEAK

~Submitted by Jean, Syracuse, NY

Ingredients:
Cut all fat off large piece of beef round steak (about 2 lbs.). Cut meat into serving-size pieces. Place meat in bottom of crock pot, cover meat with 14 oz. jar of garden-style (tomato, garlic and onion) spaghetti sauce. Add enough water to cover meat.

Cook on lowest temperature for ten hours. Serve over rice or mashed potatoes, using sauce from crock pot as gravy. Serve with green beans.

Serves 8.
Nutritional Analysis:
Calories – 177
Total Fat – 4.1 g
Saturated Fat – .8 g
Sodium – 278 mg
Cholesterol – 49 mg



ASIAN CHICKEN SALAD

~Submitted by Treva, Eastern TN

Serves: 4

The fruit that tops this salad helps to make an already healthy dish packed with even more vitamins. Reprinted with permission by Public Health – Seattle & King County. 

INGREDIENTS
2 cups cooked chicken, skin removed, cut into bite-sized pieces
4 cups cabbage, shredded
1 cup mushrooms, sliced
1 cup carrots, grated
2 tablespoons cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 mandarin orange or tangerine, divided into sections
1/2 cup nonfat Asian or Oriental-style salad dressing
black pepper

DIRECTIONS
1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well. 

2. Top with green onions and tangerine sections. Pepper to taste. 

NUTRITION INFO
Calories: 125.5
Fat: 0.9 g 
Carbohydrates: 19.5 g 
Protein: 10.9 g



CREAMY COLESLAW

~Submitted by Jean, Syracuse, NY

4 cups thinly sliced green cabbage
2 tbsp. cider vinegar
1/4 cup apple juice
1/2 cup nonfat plain yogurt
freshly ground white pepper

Crisp the sliced cabbage in ice water for 15 minutes. Drain thoroughly. In a large mixing bowl, combine the vinegar, apple juice, yogurt, and pepper. Stir well and refrigerate for 2 hours to combine flavors. Add the cabbage and toss well to combine.

SWEETENED CONDENSED MILK - low carb

~Submitted by Joan, Savona, B.C.

1 cup Water
2 cups Splenda
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 Tbsp Vanilla

In a large saucepan, bring water to a boil and remove from heat. Add Splenda and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Makes 1 quart. 
Stores well in refrigerator for up to 2 months.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 88 Calories; 5g Fat (54.9% calories from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fibre; 15mg Cholesterol; 72mg Sodium. 

Exchanges: 1/2 Non-Fat Milk; 1 Fat.



APPLE PIE - Sugar-free

~Submitted by Jean, Syracuse, NY

3 cooking apples 
11 oz. jar of Steel's Gourmet Honey Nature Sweet 
2 Tablespoons margarine 
2 Tablespoons corn starch 
2 Tablespoons raisins (optional) 
nutmeg & cinnamon to taste 

Peel, core and slice apples. 

Mix remaining ingredients. 

Pour into pie shell. 

Bake 400 degree for 45 minutes on cookie sheet.



SESAME-BAKED CHICKEN BREAST WITH CHUTNEY

~Submitted by Treva, Eastern TN 

1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1/2 tsp. oregano
2 boneless, skinless chicken breast, split
1/4 cup egg substitute
1 cup sesame seeds
nonfat cooking spray
1 prepared jar chutney 

1. Preheat oven to 350 degrees F. Mix flour, salt, pepper, garlic powder, and oregano. Roll chicken breasts in this mixture. Shake off excess. Mix egg substitute with 2 tablespoons of water. Dip chicken breasts in this mixture then roll in sesame seeds. 

2. Spray a 9x9-inch baking pan with cooking spray. Lay chicken breasts side by side in this pan. Spray with cooking spray. Bake 25 minutes. Place spoonful of chutney under each chicken breast and serve. 

Serves 4

Nutrition Information per serving: Calories 366; Calories from Fat 90; Total Fat 10 g; Saturated Fat 2 g; Cholesterol 73 mg; Sodium 628 mg; Total Carbohydrate 35 g; Dietary Fiber 3 g; Sugars 19 g; Protein 32 g 

Exchanges Per Serving: 1 Starch; 4 Very Lean Meat; 1& 1/2 Fruit; 1 Fat

PEACHY CHICKEN PICANTE

Ingredients:
1/2 (15 ounce) can sliced peaches
2 skinless, boneless chicken breast halves 
1-1/2 teaspoons olive oil
1/4 cup red bell pepper, diced
1/4 cup chunky salsa
1-1/2 teaspoons frozen orange juice concentrate, thawed
salt and pepper to taste 

Directions:
1. Drain peaches, reserving liquid, and set aside. 

2. Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat. Add chicken and sauté for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet. 

3. Add bell pepper to skillet, reduce heat and sauté for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 265 
Total Fat: 7.2g 
Cholesterol: 72mg 
Sodium: 317mg 
Total Carbohydrates: 21.1g 
Dietary Fiber: 1.8g 
Protein: 27.1g 

Note: Recipe modified to serve only two



CHICKEN MILANO

Serves 2.

Ingredients:
2 skinless, boneless chicken breast halves 
1-1/2 teaspoons vegetable oil
1 clove crushed garlic
1/2 teaspoon Italian-style seasoning
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 (28 ounce) can stewed tomatoes, drained
1/2 (9 ounce) package frozen green beans (1/4 pound fresh is best)

Directions:
1. In a large skillet heat oil over medium high heat. Add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. Sauté for 5 minutes, then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes. 

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 241 
Total Fat: 5.3g 
Cholesterol: 68mg 
Sodium: 510mg 
Total Carbohydrates: 18.5g 
Dietary Fiber: 4g 
Protein: 30.1g 

Note: Recipe modified to serve only two



SCALLOP SCAMPI

Serves 2.

Ingredients:
1 tablespoon margarine
3/4 clove garlic, minced
1/4 large onion, minced
2 tablespoons dry white wine
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons grated Romano cheese
1/4 (10.75 ounce) can chicken broth
1/4 pound bay scallops
1/4 pound linguine pasta
1 tablespoon chopped fresh parsley 

Directions:
1. In a large skillet, melt margarine over medium heat and sauté garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese. 

2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes. 

3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 

4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 356 
Total Fat: 10.1g 
Cholesterol: 22mg 
Sodium: 764mg 

Note: Recipe modified to serve only two



HOBO DINNER

Serves 2.

Ingredients:
1/2 pound ground beef
2 potatoes, peeled and cut into steak fries
2 large carrots, peeled and sliced lengthwise
1/2 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste 

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Line a 9x9 inch baking pan with aluminum foil. 

2. Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste. 

3. Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness. 

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 457 
Total Fat: 13.9g 
Cholesterol: 71mg 
Sodium: 110mg 
Total Carbohydrates: 57.5g 
Dietary Fiber: 9g 
Protein: 25.5g

Note: Recipe modified to serve only two



GROUND BEEF WELLINGTON WITH RED GRAPE SAUCE

Serves 2.

Ingredients:
1/2 pound ground beef
1/2 onion, finely chopped
1/2 clove garlic
1-1/2 teaspoons olive oil
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon Italian seasoning
salt and pepper to taste
1/2 egg
1-1/2 teaspoons olive oil
1/2 onion, chopped
1/4 pound fresh mushrooms, finely chopped
1/2 (17.25 ounce) package frozen puff pastry
1/2 egg, beaten

Red Grape Sauce:
1/2 cup red grape juice
1/2 cube beef bouillon
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons cornstarch, mixed with equal parts water 

Directions:
1. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C). 

2. In a large bowl, combine ground beef, 1/2 chopped onion, garlic, and 1-1/2 teaspoons olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 2 thick patties, not too large in diameter. Cook burgers on grill until brown. 

3. Heat 1-1/2 teaspoons olive oil in a skillet over medium heat. Sauté 1/2 chopped onion, and chopped mushrooms until brown and caramelized. 

4. Cut puff pastry into 2 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg. 

5. Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce. 

6. Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 1203 
Total Fat: 85.8g 
Cholesterol: 203mg 
Sodium: 1005mg 
Total Carbohydrates: 75.2g 
Dietary Fiber: 3.7g 
Protein: 33.1g 

Note: Recipe modified to serve only two



FUZZY NAVEL

Serves 1.

Ingredients:
1 (1.5 fluid ounce) jigger grenadine syrup
2 (1.5 fluid ounce) jiggers peach schnapps
1 cup orange juice
2 fluid ounces carbonated water 

Directions:
1. Measure grenadine and peach schnapps into a glass of ice. Fill with orange juice to within 1 inch of the glass rim; top with carbonated water.



APPLE BUTTER PORK LOIN

Serves 2.

Ingredients:
1 pound pork tenderloins
seasoning salt to taste
2/3 cup apple juice
2 tablespoons and 2 teaspoons apple butter
1 tablespoon and 1 teaspoon brown sugar
2 teaspoons water
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves 

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). 

2. Season the pork tenderloins with seasoning salt, and place them in a 9x9 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. 

3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them. 

4. Cover, and return to the oven for 2 hours, or until fork tender. 

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 336 
Total Fat: 8.3g 
Cholesterol: 106mg 
Sodium: 80mg 
Total Carbohydrates: 25.7g 
Dietary Fiber: 0.5g 
Protein: 37.6g

Note: Recipe modified to serve only two



TURKEY-CHIPOTLE TURKEY WRAPS

Ingredients:
1/2 pound ground turkey
1 clove garlic, minced or pressed
1/2 large onion, chopped
1-1/2 teaspoons chili powder
1 teaspoon ground cumin 2 ounces fresh kale or Swiss chard
1 (7 ounce) can canned chipotle chilies in adobo sauce, drained
1/2 (15 ounce) can tomato sauce
4 (7 inch) flour tortillas 

Directions:
1. Place a 12-inch nonstick frying pan over medium-high heat. Crumble in turkey, then add garlic, onion, chili powder, and cumin. Cook, stirring often, until meat is lightly browned (7 to 8 minutes). 

2. While meat is cooking, chop kale and chipotles; stir into turkey mixture along with tomato sauce. Bring to a boil, then reduce heat and simmer, covered, until kale is wilted (about 10 minutes). 

3. Meanwhile, wrap tortillas in a cloth towel and heat in a microwave oven on high (100% power) for about 1 1/2 minutes or until heated through. Spoon turkey mixture into a serving bowl. 

4. To assemble wraps, spoon turkey mixture into hot tortillas; fold to enclose and eat out of hand.

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 588 
Total Fat: 18.5g 
Cholesterol: 90mg 
Sodium: 1660mg 
Total Carbohydrates: 73.2g 
Dietary Fiber: 9.7g 
Protein: 31.1g 

Note: Recipe modified to serve only two



STIR-FRIED BEEF GYROS

Serves 2.

Ingredients:
1/2 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon dried oregano
1-1/2 teaspoons olive oil
1/2 medium onion, halved, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper
pita breads, cut in half, warmed
1 small tomato, thinly sliced
1/4 cup prepared cucumber ranch dressing 

Directions:
1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano. 

2. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove. 

3. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. 

4. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing.

Nutrition Info:
Servings Per Recipe: 2 
Amount Per Serving 
Calories: 352 
Total Fat: 27.7g 
Cholesterol: 55mg 
Sodium: 413mg 
Total Carbohydrates: 7.3g 
Dietary Fiber: 1.2g 
Protein: 18.9g

Note: Recipe modified to serve only two

ENCHILADA PIE

10 corn tortillas
1 pound ground beef (I have also used ground pork)
1/2 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
20 oz. enchilada sauce
8 oz. tomato sauce
1 cup cheddar cheese, grated 

Preheat oven to 350F. Combine beef and onion in skillet and cook until beef is browned. Add spices and sauces; stir until hot. Tear torillas into strips and use some to cover the bottom of a casserole dish. Layer beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes.

I garnish each serving with a dollop of sour cream and pico de gallo.



PEPPERONI-PENNE BAKE

INGREDIENTS:
1 package (16 ounces) penne pasta (can use rigatoni or any large tubular pasta)
2 large eggs
1 cup whole milk (I used 2%)
1 cup shredded part-skim mozzarella cheese (4 ounces)
1 cup grated Parmesan cheese (3 ounces)
1 container (15 ounces) part-skim ricotta cheese
4 ounces sliced pepperoni, cut into slivers (1 cup)
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
1. Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. 

2. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13" by 9" glass baking dish. 

3. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined.

4. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

NUTRITIONAL INFORMATION:
Calories: 675
Total Fat: 26
Saturated Fat: 13
Cholesterol: 134
Sodium: 1,280
Carbohydrates: 70
Fiber: 4
Protein: 39

Source: An adaptation of a recipe found in a Good Housekeeping magazine article



TERIYAKI STEAK SANDWICHES

2 tablespoons salad oil (I use canola)
1 medium-size red pepper, cut into 1/4-inch slices
1 medium-size onion, cut into 1/4-inch slices
One 1-pound beef flank steak
1 tablespoon cornstarch
2 tablespoons teriyaki sauce
One 13-ounce package sandwich-style English muffins or 4 onion rolls, split and toasted

1. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook pepper and onion until tender and golden. Remove to bowl, leaving oil in skillet. Meanwhile, cut flank steak across the grain into thin slices; toss with cornstarch.

2. In oil remaining in skillet over high heat, cook flank steak, stirring constantly, just until it loses its pink color, about 5 minutes. Add teriyaki sauce and 1/4 cup water; heat to boiling.

3. Spoon steak mixture over bottom halves of English muffins; top with pepper mixture, then top halves of muffins.

Serves 4.

Calories: 540
Total Fat: 23
Cholesterol: 59
Sodium: 1,040

Source: Newspaper clipping, but tried & true!



CREAMY SPINACH CASSEROLE

1 cup milk
1 cup cream
2 cloves
1 bay leaf
1 teaspoon salt
5 slices bacon, cut into 1-inch pieces
2 1/2 pounds fresh spinach leaves
3 tablespoons butter
1 cup diced onions
2 garlic cloves, chopped
2 tablespoons flour
1 cup grated Gruyère cheese
2 tablespoons lemon zest
1 tablespoon lemon juice
1/4 teaspoon fresh-ground black pepper

Preheat oven to 350° F.

Bring the milk, cream, cloves, bay leaf, and 1/4 teaspoon salt to a boil in a medium saucepan. Reduce heat to medium low and simmer for 10 minutes. Remove from heat and strain the milk mixture into a clean saucepan. Cover the saucepan to keep it warm and set aside.

Cook the bacon in a large skillet over medium heat until browned and crisp; drain, reserving 3 tablespoons of fat. In the same skillet, use 1 tablespoon of reserved bacon fat to cook 1/3 of the spinach until it is wilted. Transfer to a large bowl and season with 1/4 teaspoon salt. Repeat in two more batches with remaining spinach, bacon fat, and salt. Squeeze all liquid out of the spinach, chop finely, and set aside in a large bowl.

Melt the butter in a medium skillet over medium heat. Add the onions and garlic and cook until soft -- about 10 minutes. Add the flour and cook, stirring, until lightly golden. Add the hot milk mixture and bring to a boil. Add the cheese, lemon zest, lemon juice, pepper, and crumbled bacon and whisk until smooth. Pour the cream sauce over the spinach and stir to combine. Transfer spinach mixture to an 11-inch round baking dish and bake until the top is lightly browned -- about 35 minutes. Serve immediately.

Yields: 6 servings

Calories: 378
Total Fat: 30.3
Cholesterol: 99
Sodium: 699
Carbohydrates: 14
Fiber: 5.6
Protein: 16.4

Source: Country Living Magazine

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