Fried Rice

Ingredients:

2 3/4 C water
1 1/2 C white rice
3 TBS vegetable oil or wok oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 C store bought shredded carrots
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 C frozen peas
1/3 cup dark soy sauce
1/2 C diced ham (optional)

Instructions:

Bring water to a boil. Add rice and then reduce heat. Cover and cook over medium-low heat until tender, 15-18 minutes. Spread rice out on a cookie sheet to quick cool it, or place cookie sheet in fridge.

Heat a wok, or a large non-stick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to pan. Add carrots, pepper and scallions to the pan and quick stir fry the veggies for 2 minutes. Add rice tot he pan and stir fry rice with veggies for 2-3 minutes. Add peas, ham, and soy sauce and stir fry 1 minute more; then serve.

Saucy Parmesan Chicken

Ingredients: 

1/2 C chopped onion
2 TBS butter
1 can (10 3/4 oz) condensed tomato soup, undiluted
1/3 C beer or non-alcoholic beer (or broth)
1/2 tsp curry powder
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
6 boneless, skinless chicken breast halves (7 oz each)
1/4 C grated Parmesan cheese

Instructions: 

In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally.

Place chicken in a greased 13x9 baking dish. Pour soup mixture over chicken. Bake, uncovered, at 375 for 24-28 minutes, or until chicken juices run clear. Sprinkle with cheese.

Ham and Cheese Sliders

 Ingredients:

24 white dinner rolls
24 pieces honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
1 TBS poppy seeds
1 1/2 TBS yellow mustard
1/2 Cbutter, melted
1 TBS minced onion
1/2 tsp.Worcestershire sauce
 
Instructions:

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Baked Chicken Parmesan

 Ingredients:

4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
3/4 cup seasoned breadcrumbs (I used whole wheat)
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese (I used Polly-o)
1 cup marinara
cooking spray

Instructions:

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.



Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.    

Bake 5 more minutes or until cheese is melted.

Mini German Pancakes

 Ingredients:
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

Instructions:

Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.

Blend in butter a little at a time in order to temper the eggs.

Grease muffin tins well and distribute batter evenly between 24 tins. Bake for 15 minutes, or until puffy and golden on top.

Served with your favorite toppings.

Lemon Raspberry Muffins

Ingredients:

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, lightly beaten

1 cup buttermilk

1/2 cup canola oil

1 teaspoon grated lemon zest

1 1/4 cups raspberries

1 cup confectioners sugar

3 tablespoons fresh lemon juice

Instructions:

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, buttermilk, oil, and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 18 muffin cups 2/3 full and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice. If glaze is too thick, add another tablespoon of lemon juice. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.

Lemon Cream Cake

Cake

1 Betty Crocker white cake mix
1 1/4 c. water

1/3 c. vegetable oil

3 egg whites

Note: These measurements are based on a Betty Crocker cake mix.  If you chose to use a different brand, the ingredients and measurements might be different.

Lemon Cream Filling

8 oz. cream cheese, softened

2 c. powdered sugar

3 TBS lemon juice

1 c. heavy whipping cream

Vanilla Crumb Topping

1/2 c. all-purpose flour

1/2 c. powdered sugar

1/4 c. cold butter

1/2 tsp. vanilla extract

Make white cake according to the directions on the box.  Divide batter between two 9'' cake pans. Bake according to box directions.  Remove from oven and allow to cool in pans for 15 minutes. Then, invert cakes to cooling rack and cool completely.

Make the lemon cream filling by mixing  cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth.  Mix in lemon juice.  Whip the cream in a large bowl with an electric mixer on high speed until it forms stiff peaks.  Fold cream cheese mixture with whipped cream.  Stir gently by hand until blended.

Make crumb topping by combining flour and powdered sugar in a medium bowl.  Add butter and dribble in the vanilla extract.  Use your hands or a pastry cutter to mix cold butter into flour and sugar.  Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients.  Be sure not to press the mixture together.  You want to end up with a very crumbly consistency with pieces no bigger than a pea.  

When the cake is cool, spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully place the top half of the cake over the filling.  Spread remaining filling over the top and sides of the cake.  Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.  Now chill the cake for at least three hours before you serve it.  When you are ready to dig in, slice cake into 12 slices.  Serve each slice topped with powdered sugar tapped through a strainer.  Serves: 12.  Keep refrigerated.
 
Hint: I added a little lemon extract to my filling to give it a little stronger lemon flavor.  I also sprinkled the vanilla crumb topping onto one of my cakes before I baked it, so it would create a nice crispy topping.  After letting the cakes cool completely.  I spread the entire amount of filling onto the bottom cake layer and then refrigerated it for a while, so it would harden slightly and it wouldn't run out the sides when I put the top cake layer on.  It worked beautifully and tasted great.

Chicken Taco Soup

Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can tomato sauce
10 oz package frozen corn kernels (or 2 small cans of corn)
2 14.5-oz cans diced tomatoes w/chilies (or a 28 oz can of diced tomatoes)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
 
Instructions: 

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points). 

Crockpot Honey Sesame Chicken

Ingredients:
1 lb. boneless, skinless chicken thighs (about 5)
S&P
1 C honey
1/2 C low sodium soy sauce
1/4 C ketchup
2 TBS vegetable oil
2 garlic cloves, minced
1/2 C diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds

Instructions:

Place the chicken thighs in crockpot and sprinkle S&P on both sides.

In medium sized bowl, combine honey, soy sauce, ketchup, vegetable oil, onion, and red pepper flakes. Stir to combine well. Pour over chicken.

Cook on low for 3-4 hours, or high from 1 1/2-2 1/2 hours.

When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back into the crockpot, combine some cornstarch in water and whisk to thicken up the sauce a bit. Throw the chicken back in and stir to combine.

Serve over hot bed of white rice (optional) and sprinkle seeds on top.

Roasted Spaghetti Squash with Parmesan

Ingredients:
1 large spaghetti squash
4 TBS olive oil
Salt
Pepper
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
3/4 C grated Parmesan cheese, plus extra for serving

Instructions:
Heat oven to 400F and arrange rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 TBS of the oil and season generously with salt and pepper. Place squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

Remove the squash from the over and let sit at room temperature until cool enough to handle. Scrape the flesh with a fork to make long strands; set aside.

Heat the remaining 2 TBS of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese (if desired).

Kale and Mushroom Lasagna

Ingredients:
1 T olive oil
1/2 large onion, chopped small
6 large garlic cloves, finely chopped
8 oz brown mushrooms, chopped small
1 tsp. ground fennel
1 tsp. dried basil
2 1/2 C marinara sauce
1/3 C water
4 C finely chopped fresh kale (or spinach)
2 C cottage cheese
3 eggs, beaten
1/2 C finely grated Parmesan cheese
6 uncooked lasagna noodles
2 C low-fat Mozzarella or other low-fat white cheese

Instructions:
Preheat oven to 375F. Heat olive oil in large, heavy frying pan over medium heat; add onions and saute until they start to soften, about 3 minutes. Add the chopped garlic, chopped mushrooms, ground fennel, and dried basil and saute about 5 minutes more, or until the mushrooms lose their water and the liquid has evaporated. Add the marinara sauce and water and turn heat to low and simmer for 15 minutes.

While sauce simmers, bring pot of generously salted water to a boil and blanch the kale. Add the chopped kale to the boiling water and cook 3 minutes, then pour into a colander placed in the sink. Let the kale drain well and cool at least 5 minutes. (*if using spinach, boil only for 1 minute, since it is a softer green).

While kale is cooling, mix together the cottage cheese, beaten eggs, and finely grated Parmesan. Add cooled kale and stir together.

Spray a 9x12 inch lasagna dish with non-stick spray. Lay 3 uncooked noodles across the dish. Cover with 1/2 the mushroom sauce, spreading it across the noodles so they are all covered with sauce. Then add 1/2 the cottage cheese mixture, spreading it out with a rubber spatula, and sprinkle over 1 C of Mozzarella. Make a second layer of noodles, mushroom sauce, cottage cheese mixture, and cheese.

Cover the dish tightly with foil and bake 50-60 minutes without removing the foil. Then take the dish out of the over and remove foil. (I used a toothpick to check and see if the noodles were fairly soft at this point. If not, I would cook a few more minutes with foil on.) Cook 25-30 more minutes more with foil removed, or until the lasagna noodles are soft, and the lasagna is bubbling and lightly browned on top. Let lasagna cool 5-10 minutes before cutting; then cut into pieces and serve hot.