Wednesday, November 26, 2014

Life Can Be A Dream Whip Pie

This is a great alternative to pumpkin pie for Thanksgiving.

2 pre made graham cracker pie crusts
5 egg whites
1 tsp. cream of tartar
2 envelopes whip topping
1/2 c sugar
1/2 - 1 tsp pure vanilla extract
1 c milk
1/8 tsp cocoa powder

2 english toffee candy bars crushed

Put candy bars into plastic baggie. With rolling pin or clean hands crush candy bar, set aside.

Preheat oven to 200* F

Separate egg whites from yolks.

Place pre made pie crust onto large cookie sheet.

In a mixing bowl, combine egg whites and cream of tartar. Mix egg with a hand or stand mixer for 6- 9 min or until stiff. Add sugar gradually while mixing eggs.

Pour whipped eggs into the 2 pie crusts and bake for 1 hr. approx. Remove pies from oven and let cool.

While pies are baking,, combine, milk, contents of whipped topping envelopes, vanilla and cocoa powder into mixing bowl. Mix well until it becomes whipped topping 6 - 9 min. Spoon topping over pies.

Chill pies in refrigerator until ready to serve.

To serve: Remove pies from fridge and sprinkle crushed candy bars over pies. 

Serves 16.


Wednesday, November 19, 2014

Easy Shrimp Scampi

This is perfect for an easy quick supper. I've used pre cooked shrimp, but you can also use raw shrimp if desired.

1 lb  approx. shrimp thawed
1 pkg. thin pasta
2 T each: olive oil, butter
1/ 2 tsp. each: parsley, fresh lemon juice, basil, oregano
1/8 - 1/4 tsp. each: salt, pepper
1 - 2 cloves garlic: crushed and chopped
1/8 - 1/4 c dry white wine or vermouth  Adjust amount needed.

Cook pasta according to package directions.

Thaw shrimp if needed. De vein raw shrimp if needed.

Heat pan to high heat. Lower heat to medium. Add oil, garlic, butter to pan.

Add wine, salt, pepper, herbs, lemon juice and shrimp to pan.  Cook for 3 - 5 min or until shrimp is heated. If using raw shrimp, cook until shrimp is pink 3 - 5 min on both sides or until done.

Serves 4.

Friday, November 14, 2014

Quick & Easy Asian Noodles

This is great as a quick side dish or anytime. This can be serve hot or even cold.  I've used rice noodles, but you can also use thin noodles as well. I've used unsalted peanuts, but you can omit peanuts if you have an allergy.

1 package rice noodles
1 T low sodium soy sauce
1/8 - 1/4 tsp each: salt, pepper
1/4 - 1/3 c oil (canola) adjust amount needed
1/2 - 1 tsp each: sesame oil, lime juice
Pinch each: turmeric, red pepper flakes
1/4 c. each: chopped onions, chopped green onions
1/8 - 1/4 c shelled peanuts
1 tsp. sesame seeds
1/8 tsp. diced fresh ginger root
1 clove garlic crushed and chopped

Cook rice noodles according to package.

Peel, rinse and chop onions. Rinse and chop green onions. Shell peanuts if needed. Peel, crush, chop garlic.

Remove noodles from heat, drain noodles in colander and place in bowl. Add onions and green onions to bowl. 

Combine: soy sauce, salt, pepper, oil, sesame oil, lime juice, turmeric, pepper flakes, ginger root, garlic in small bowl.  Stir with fork to mix well.  Pour over noodles, toss to coat. 

To serve: top noodles with peanuts and seeds. Toss well. 

Serves 4.




Saturday, November 8, 2014

There's No Catch To Easy Chicken Cacciatore

This is a great recipe anytime. I've used low sodium organic cans of tomatoes. You can also use a regular can of diced tomatoes too.

1 pound boneless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1/2 - 2/3 c flour
1  28 oz can crushed or diced tomatoes
1/4 - 1/3 c of dry white wine or vermouth
1 - 2 T each: dried or fresh basil, parsley, oregano divided
1- 2 cloves garlic crushed and chopped
1 bell pepper seeded and chopped
1 onion peeled and chopped
1/2 tsp fresh lemon juice
Lemon zest
2 - 3 T olive oil
Pinch of red pepper flakes

In a large plate combine: flour, red pepper flakes, some of the salt and pepper, zest, half of the oregano,  basil, parsley. Mix well with a clean fork.

Between sheets of aluminum foil or plastic wrap, pound chicken with a meat pounder until desired thinness.

Coat chicken lightly with flour mixture on both sides.

Pre heat skillet on medium high heat, reduce heat to medium and add oil.

Cook chicken on one side for 5 - 8 minutes. Flip chicken over and cook on other side for 5 - 8 minutes.

Remove chicken from heat and let rest for a few minutes before slicing chicken into thirds.

Turn heat to medium low, add white wine, bell pepper, onions, rest of  basil, oregano, parsley, salt pepper, lemon juice, tomatoes, and return chicken to pan. Cover pan with a lid and cook for 10 - 18 min more or until done. Stir contents of pan occasionally.

Serves 4.








Wednesday, October 29, 2014

Easy Fried Cabbage

This an easy healthy version of the Southern classic. I've used unsalted butter, but you can use a vegan butter too if needed. 

1 small to medium head cabbage
1/4 - 1/3 c cold water
1/8 - 1/4 tsp. each: salt, pepper
1  1/2 T each: butter and oil

Remove outer leaves from cabbage, cut into quarters, rinse cabbage and pat dry. 

Pre heat saute pan over medium high heat. 

Lower heat to medium. Add oil and butter. Add cabbage, salt and pepper. Saute cabbage for  7 - 10 min. Add water as needed. Cover pan with lid and cook for 5 min more or until done.

Serves 4

Friday, October 24, 2014

Home Field Advantage Haystacks ™

This is perfect for watching the big game or anytime. Feel free to use the toppings you like.

1 13 oz bag round tortilla chips
1 c -  1  1/4 c refried beans
1/2 - 2/ 3 c each: chopped onion, chopped bell pepper, shredded lettuce, shredded cheese, diced tomatoes (adjust amount desired)
1/8 c sliced pitted olives
1/4 tsp chopped cilantro 
1/4 - 1/3 c each: sour cream, guacamole
1/8 - 1/4 c jarred salsa (optional)

Spread tortilla chips on a large plate, set aside. 

Rinse and chops vegetables.

In a microwave safe bowl spoon refried beans, microwave bean for 1 minute or until warm. With a clean fork, spread a layer of beans over chips. 

To serve: Top with your desired fixings. 

Serves 4.





Monday, October 13, 2014

A Forkful Of Flavor Pork Chops ™

This is perfect for fall or anytime. I've used pure maple syrup.

1 lb pork chops
2 tsp pure maple syrup
1  - 1 1/2 T low sodium soy sauce
1/8 -1/4 tsp  each: salt, pepper
2  T oil
Pinch each: red pepper flakes, turmeric
1 tsp lime juice
non stick cooking spray

Salt and pepper both sides of pork chops.

In a shallow dish combine: pork chops, soy sauce, syrup, lime juice, oil and spices. Let marinate in fridge for several hours. 

Heat skillet to medium high heat, lower heat to medium. Spray skillet lightly with non stick cooking spray.  Add pork chops and cook on 1 side for 8 -11 min. Turn pork chops over and cook for 8 - 11 min more or until done.

Serves 4.


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