Category: RECIPES

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING


OOPS NO PICTURE OF IT FROSTED – IT WENT TOO FAST!
CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

  • Heat oven to 325 degrees.
  • Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
  • Squeeze oranges, saving pulp
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool 10 minutes and then invert onto platter.
  • Cool before frosting.
FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

  • Beat butter until fluffy.
  • Beat in 1/2 of the powdered sugar until smooth.
  • Add orange juice, vanilla and orange peel. Blend until smooth.
  • Slowly add the remaining sugar and blend until silky.
  • Adjust sugar and orange juice until desired consistency and flavor is reached.
If you don’t have this mess in the end, you did it wrong!

Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions:  Cook spaghetti according to package directions.  Drain well and cool to room temperature.  In a bowl, combine the spaghetti, Parmesan cheese and egg substitute.  Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside. 

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain.  Add spaghetti sauce; heat through.  Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here’s what you’ll need:
  • Preheat the oven to 350 degrees.
  • Chop an onion.
  • Brown the ground turkey.
  • Cook the spaghetti according to package instructions.
  • Add the onions to the ground turkey
  • Add the spaghetti sauce to the turkey to warm. 
  • In a separate bowl, pour the Parmesan cheese. 
  • Add the eggs or egg substitute.
  • Drain the spaghetti, add to the egg/cheese, and mix.
  • Pour into a coated 9 inch pan.
  • Spread the cottage over the spaghetti.
  • Add the meat mixture on top.
  • Pop in the oven for about 20 minutes.
  • Sprinkle Parmesan cheese on top.
Here’s what you’ll end up with:
The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.  The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish.  Other than that, I wouldn’t change a thing.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

FARMERS MARKET SALAD

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons thousand island dressing
2 tablespoons balsamic vinegar

  • Layer salad ingredients together.
  • Whisk together vinegar and dressing.  Pour over salad ingredients.
  • Toss & Enjoy.

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
2 cups chopped rotisserie chicken
4 green onions, sliced thin
1 stalk celery, minced
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon blood orange vinegar*
1 tablespoon canola oil
1 tablespoon sugar
salt and pepper to taste
1 avocado or tomato per person

  • Combine chicken and celery in mixing bowl.  
  • Salt and pepper generously.
  • In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
  • Pour vinegar mix into mixing bowl and toss well.
  • If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
  • If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
  • Fill centers with chicken salad.
  • Serve with garlic toast points.

*or flavor of your choice

GREEN CHILE TUNA CASSEROLE

 GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
1 kiwi, chopped or sliced
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided
1 tablespoon safflower oil
1 teaspoon sea salt, divided
1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

  • Preheat oven to 350 degrees˚.  
  • Quarter 1 orange, set aside.
  • Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
  • In a small saucepan bring juice, honey and zest to a slow boil.
  • Cook about 5 minutes until slightly thickened.  Remove from heat.
  • Thinly slice scallions.
  • Place chicken in roasting pan.
  • Fill cavity with orange quarters, kiwi pieces and scallion slices.
  • In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
  • Rub over chicken.
  • Roast 1 hour 45 minutes.
  • Brush reserved honey mixture all over chicken.
  • Roast another 15-20 minutes or until 180˚.
  • Meanwhile prepare rice according to package directions.
  • Add remaining salt.
  • Stir in sliced scallions, cashews and parsley.

    Baked Potato Soup

    Baked Potato Soup Recipe

    8 slices Smithfield Naturally Hickory Smoked Bacon
    1 onion, diced
    1/2 cup all purpose flour
    3 (14.5 ounce) cans chicken broth
    5 potatoes, baked, peeled and diced
    1 teaspoon dried parsley flakes
    2 cups half & half
    1 cup sharp cheddar cheese, grated
    1 cup sour cream
    Salt & pepper to taste (optional)
    Directions:  In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
    Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.
    Modifications:
    -I used turkey bacon instead of pork bacon. Because turkey bacon doesn’t have as much fat, I put some olive oil in so that the bacon would get crisp.
    -I added some artificial bacon bits.
    -I added some minced garlic.
    Here’s how I did it:
    #1 I peeled, washed and cut up about 6 potatoes (sorry for the shadowy picture).

    Here’s what I started with:

    • Cook bacon in a dutch oven along with some olive oil.
    • Peel and dice up an onion.
    • While the bacon cooks, pour 2cups of half and half.
    • Once the bacon is crispy, pull it off and throw the onions in the same pot to cook for about 1 minute.

    • Measure out1/2 cup of all-purpose flour and pour it in with the onions. Add a little more olive oil.

    • After the onions and flour cook for about 1 minute, slowly stir in 2 cans of chicken broth. The recipe called for 3 cans but 2 worked just fine.

    • Let it thicken up.
    • While the stock thickens, chop up the bacon.

    • After it thickens, put in the potatoes, parsley, bacon and half & half.

    I noticed that it didn’t seem like a lot of bacon so I put about 1 T of artificial bacon bits in the pot, too.

    The recipe said to let all of the above cook for 10 minutes but I didn’t think that it was enough time because the potatoes were still hard. I let it go for about 15-17 minutes and then I added 1/2 cup of light sour cream and 1 cup of sharp cheddar cheese.

    Here’s what you’ll end up with:

    Review:I only have one word to describe this soup–DELICIOUS! This soup only took about 40 minutes with prep and cooking time. It had great flavor and I love the fact that cheese was actually added to the soup and not just an after-thought as a topping.

    I don’t know if you can tell or not in the pics but I left pretty big pieces of bacon and it added great texture. I wish that I would have cooked up a couple of more pieces and then saved some to put on top, too.

    If you like potato soup, this is for you!!

    Quick Chicken and Dumplings

    INGREDIENTS
    • 1 tablespoon butter
      1/2 cup pre chopped onion
      2 cups chopped roasted skinless, boneless chicken breasts
      1 (10-ounce) box frozen mixed vegetables, thawed
      1 1/2 cups water
      1 tablespoon all-purpose flour
      1 (14-ounce) can fat-free, less-sodium chicken broth
      1/4 teaspoon salt
      1/4 teaspoon black pepper
      1 bay leaf
      8 (6-inch) flour tortillas, cut into 1/2-inch strips
      1 tablespoon chopped fresh parsley

    Preparation

    1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
    2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

    From My Recipes.com…

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    Happy Eating…









    GERMAN PANCAKE aka DUTCH BABY ~ CLASSIC GOOD EATS

    GERMAN PANCAKE
    3 eggs, room temperature
    1/2 cup milk
    1/2 cup flour
    1/2 teaspoon salt
    2 tablespoons butter, melted + a little to coat the pan
    1 teaspoon vanilla
    Juice of 1 lemon
    Powdered Sugar

    • Preheat oven to 450 degrees.
    • Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
    • In a mixing bowl beat the eggs until well blended.
    • Add the milk and blend again.
    • Sift together the flour and salt and gradually fold into the egg mixture.
    • Add the melted butter and vanilla, blend until smooth.
    • Pour batter into the buttered skillet.
    • Bake 15 minutes.
    • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
    • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
    • Serve immediately.