Category: RECIPES

Save Room for an apple fluff pie recipe

Here’s a recipe from my Joy of Desserts archives. Apple sauce is available year round and apples are in season, even if they are also available year round these days, so it’s a nice recipe to bring back to the surface. I like to dig into other blogs’ archives too, because there are so many great things just waiting to be discovered. If you don’t already do the same, give it a try sometime.

Apple Fluff Pie Recipe

2 cups well-sweetened apple sauce
2 tablespoons lemon juice
1 tablespoon flour
2 eggs
Few grains of salt

Combine apple sauce, lemon juice, salt, flour, and well-beaten egg yolks. Cook over hot water until thick and smooth. Fold in stiffly beaten egg whites. Pour into pastry-lined pie pan. Bake in hot oven (425 F.) until crust is brown and filling is firm.

Garlic Sauce Chicken ~ Dieter’s Delight

Garlic Sauce Chicken

OK, you have to be a garlic lover to like this one, but I promise it rocks!

6 skinless boneless chicken breasts
3 tablespoons rice vinegar
1 1/2 cups fat free chicken broth
1 cup whole peeled garlic
  • Preheat oven to 400 degrees.
  • Brown chicken in a nonstick skillet.
  • Remove chicken and add rice vinegar and chicken broth to pan. Cook over high heat for 2 minutes.
  • Put the garlic cloves into a 11 x 13 baking dish. Place the chicken on top and pour sauce on chicken.
  • Bake for 30 minutes.
  • Mash the garlic into the sauce and pour over chicken.
Serves 6
Calories – 171
Fat – 3 grams

This one is so simple and does not taste like diet food!

What’s feeding your diet this week?


Leftovers Pizza – Monday Munchies

I do a lot of meal stretching. I spend a lot less time in the kitchen during the busy weekdays that way, and it saves a lot of money in the grocery store as well. When I think of stretching out meals I usually think in terms of cooking extra so there are always leftovers – enough for a different meal created from the main dish a second night, and sometimes even a bit of extra for a third meal or appetizer. When it comes to those small amounts of leftovers I think soups, salads, appetizers, strata, and pizza toppings. Cooking like this makes life easier during the busy holiday months too!

Here’s an example of using up just a tiny bit of leftovers to create a quick yummy meal or for the appetizer buffet for game days. This time I used store bought pizza crusts (I like the Mama Mary brand, thin crust), add sauce, shredded cheese and toppings. Bake until cheese is bubbly and just barely starting to brown.

Toppings shown here are a teeny bit of leftover steak (not enough to do much of anything else with), a little bit of leftover roasted asparagus, cherry tomato halves and sliced portabella mushrooms. It’s a bit different, but I promise it’s great! Almost anything can go on a pizza – GET CREATIVE! 🙂

*Originally posted at Menagerie

Guess Who’s Coming To Dinner – Joanne of Eats Well With Others

So I have to admit. I’m a little nervous. This is my first time.

Cue awkward silence.

AS A GUEST BLOGGER!

But have no fear, I will try to make the experience as pleasurable and painless as possible. I am Joanne from Eats Well With Others, a first year MD/PhD student from NYC who spends most of her time avoiding studying by either (a) running or (b) cooking. These may seem like two antithetical things but they are actually one vicious cycle. I run so that I can eat what I want. And then I cook so that I can eat to fuel the running. I also like taking long walks on the beach and watching sunsets. And am just looking for someone who will make me laugh. Just thought I’d throw that in there in case this paragraph didn’t sound enough like a singles ad.

So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.

Anyway, that’s enough about me. Let’s get on to our feature presentation!

Whenever I go home to visit my parents and siblings, I am the one who does the cooking. Mainly because if I don’t take the reins, we end up eating Chinese take-out at 10PM. And no one wants that. Except, of course, for my brother who is a stereotypical 20-year-old boy and could happily live off of Tex-Mex and General Tso’s Chicken for the rest of his life. Until his metabolism catches up with him. But that is another grievance for another day.

This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.

Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.

Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.

Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!

Grilled Hoisin Chicken Breasts
Serves 4

1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts

1. Whisk together all of the ingredients except for the chicken in a small bowl. Heat up your grill.

2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.

Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance

2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil

1. Preheat your oven to 400.

2. Arrange the vegetables in a 9×13 casserole dish. In a mixing bowl, stir together all of the other ingredients. Pour over the vegetables and mix until everything is coated. Cover with foil and place in the oven. Bake for 25 minutes. Remove from the oven and toss everything. Turn down the oven to 350 and cook, uncovered, for another 25 minutes. Remove from the oven, toss again, and cook for another 25 minutes or until potatoes are cooked through.

Giveaway, dinner guests, breads, party and Save Room for Dessert of course!

  • Looking for bread recipes? Tamy and I host a bread roundup each year, and it has been a hit. All together, we are nearing a total of 100 recipes, with some participants offering several breads, some even have 11 and 12 recipes on a single post. So head over to our blogs to grab some new family favorites, or to link up your own bread recipes. It could be yeast breads, or quick breads. It could be muffins or flat breads. We’re rounding up all bread recipes on our blogs, and you get to link to both blogs too, just link back to us. Tamy’s bread roundup and my Joy of Desserts bread roundup are ready for YOUR links now!
  • Get ready for another party right here at Our Krazy Kitchen, too. We’ll be celebrating Thanksgiving all together from November 15-28. Bring your favorite recipe, decorating idea, pictures, anecdotes, and let’s have some fun together. Help us spread the word by linking to us.

Pick your favorite badge!

Please leave a link to your post, not your homepage, and be sure to link back to this post or blog.

Dieter’s Delight – Thousand Island Dressing

Quick Thousand Island Dressing

This is really yummy. More like McD’s special sauce & less like thick, gloopy bottled thousand island.

I also like it because there’s not high fructose corn syrup or any other crud.

*Bonus~each tablespoon is only 12 calories & I usually have most of these things on hand.

1/3 cup low-fat mayonaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice (I used the kind in the bottle & it was fine)
2 tablespoons minced red bell pepper (tip, I chop & freeze these to use in recipes when I need them)
1 tablespoon minced onion1 tablespoon minced fresh parsley leaves (I did not have these, my dressing way yummy without them)
1 tablespoon sweet pickle relisha pinch of cayenne (or drop of Tabasco)
1/4 cup water.

Blend all ingredients until somewhat smooth in a blender or food processor, I used my Magic Bullet & it rocked.

Add up to 2 tablespoons of additional water if needed to thin dressing to desired consistency. Keeps in the fridge about 10 days.

Come on & share your great diet recipe with us!

Champagne Salad ~ Dieter’s Delight

CHAMPAGNE SALAD
1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Prepare veggies and toss well.
  • Drizzle salad all over and toss again.
  • Enjoy!




wildatheart

Oven Barbecued Chicken ~ Simply Delicious Sunday

OVEN BARBECUED CHICKEN

2-3 pounds boneless chicken breasts
olive oil to coat pan well
3 tablespoons butter
1 small onion, chopped
1 cup ketchup
1/3 cup roasted garlic rice vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Heat oil in a large skillet
  • Brown chicken on all sides
  • Transfer chicken to 9×13 olive oiled baking dish
  • In a saucepan melt the butter and saute the onion
  • Stir in the remaining the ingredients and simmer uncovered for 15 minutes
  • Pour the sauce mixture over the chicken
  • Bake at 350 degrees for 1 hour
  • Baste periodically
  • We like to use the excess sauce over a serving of rice and serve this with home made Potato Salad

Previously posted at 3 Sides of Crazy May 2008

Bread Pudding with Butterscotch Sauce

I found some Lender’s cinnamon bagels on clearance for $.79 bag and grabbed four.  We had some for breakfast, but they weren’t on clearance for nothing…they were sadly stale.  Solution: bread pudding.
with Butterscotch sauce.
Bread Pudding:
3 eggs, beaten
2 cups milk
1/2 cup sugar
1/2 tsp vanilla
7 torn up cinnamon bagels (or enough bread product to fill a 2 quart casserole dish)
Tear up bread and place in a greased casserole dish.  Combine the sugar and cinnamon then sprinkle over bread and mix with hands.  Combine milk, eggs, and vanilla and pour over the bread.  Let sit for 45 minutes on the counter to soak up the liquid.  Bake 350 degrees, uncovered for 30 minutes.  If not eating immediately, let cool on the counter and then refrigerate.
Butterscotch Sauce:
1/2 stick butter
2 cups brown sugar
1/2 cup cream
1/8 tsp salt
Mix all ingredients together in a saucepan.  Cook over low heat, stirring occasionally for 25 minutes.  Refrigerate leftovers.
What Did You Bake Today?

Peach Pancake Napoleon ~ Dieter’s Delight

1/2 cup fat free cottage cheese
1 tablespoon skim milk
1 tablespoon sugar or splenda
1/2 cup of canned light peaches
3/4 cup of Heart Healthy Bisquick
1 teaspoon vanilla extract
2 tablespoons fat free whipped cream if desired

Mix cottage cheese, skim milk & Splenda or sugar. I used my Magic Bullet.

Chop 1/2 of the serving of peaches & stir them into the cheese mixture.

Mix Bisquick with water to make it pancake consistency (I’m sorry I didn’t measure the water).

Stir in vanilla.

I sprayed my small pan with Pam & put in 1/2 of the pancake mix.

While that is cooking, microwave the cheese & peach mixture for a little bit to just warm it.

Take out the first pancake, top it with the cheese & peach mixture & make the second pancake.

Put the second pancake on top, then top with the remaining chopped peaches & a dollop of Cool Whip Free.

*This is a recipe for one serving, but you can see it would be easy to multiply.

My husband was jealous & my son accused me of cheating on my diet.

If you are on the Nutrisystem plan this counts a complete breakfast, fruit & dairy + 1 free food (Cool Whip)

*this would work really well with some fat free ricotta & a little Splenda instead of the cottage cheese, but I didn’t have any ricotta.