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Healthy Substitutions that will help you lose weight and feel great.

Monday, March 2nd, 2009

All of us wish we could eat healthier and some of us wish we could lose weight. There are millions, maybe not quite that many, of diets out there that offer us everything from the glycemic index to packaged food programs

All of these diets have their good points and their bad points, but the thing that we must remember is “Our food choices affect our health, weight, mood, and ultimately our self esteem”.

Another important point to consider is “If you take in 2000 calories, you will keep most of them” This is a broad statement and can only be calculated accurately by using some complex computations. I will save this topic for another blog (but send me a nudge if you need this information sooner rather than later). The point I am making is “No matter what diet you use, if you take in more calories than you need or use, the rest is stored as fat”!

This does not have to be a daily calorie counting nightmare. Just try to find some foods that you like that can be substituted for the ones you eat now that could save you some, fat, calories, carbs, etc. There are plenty of choices out there, and here is one http://living.health.com/2008/05/08/learn-to-substitute/

I have listed a few choices below that I think you might use in every day life.

Breakfast

  • Instead of instant Apple-Cinnamon oatmeal
  • Try Steel-cut oats with 1/4 cup fresh chopped apples and a dash of cinnamon.
  • Why? You’ll still taste the apple cinnamon, but you’ll feel full longer because they take longer to digest
  • Instead of corn flake cereal
  • Try Bran Flahe cereal with raisins
  • Why? You’ll get 1/4 your daily fiber from the Bran Flaked where the corn flakes have very few
  • Instead of cottage cheese (1% fat) with bananas
  • Try Part-skim ricotta cheese with bananas
  • Why? There is 2-1/2 times the calcium in the ricotta
  • Instead of nonfat strawberry yogurt
  • Try nonfat Greek yogurt with sliced fresh strawberries
  • Why? Greek yogurt has almost twice the protein of regular yogurt, and the fresh berries have antioxidants.

Lunch

  • Instead of vegetable soup
  • Try split pea soup
  • Why? you get 10 grams of protein, which is equal to a glass of milk or an egg
  • Instead of buffalo wings with ranch or bleu cheese dressing
  • Try shrimp cocktail with cocktail sauce
  • Why? You’ll get rid of the bad fat in the dressing and skin and gain inflammation fighting Omega-3′s
  • Instead of chicken salad sandwich with regular mayo
  • Try Tuna salad made with canola oil mayo
  • Why? You get a double dose of heart-healthy omega-3 fats
  • Instead of a crispy chicken wrap
  • Try a kid-sized hamburger
  • Why? It will save you 90 calories and 8 grams of fat.

Dinner

  • Instead of meatloaf using 85% lean ground beef
  • Try meatloaf using ground turkey (white meat)
  • Why? Not only will you save 100 calories you’ll save 13 grams of fat (per slice)
  • Instead of Meat lasagna
  • Try cheese ravioli
  • Why? It has about 1/2 the total and saturated fat
  • Instead of tossed salad with iceberg lettuce
  • Try using spinach leaves
  • Why? It has antioxidants to keep your eyes healthy

Snacks

  • Instead of cheese crackers
  • Try cheese and an apple
  • Why? Apples contain a cancer fighting agent
  • Instead of 1/2 cup chocolate ice cream
  • Try 1/2 cup fat-free chocolate pudding
  • Why? You’ll lose 7 grams of fat
  • Instead of 1 oz cashews
  • Try 1 oz almonds
  • Why? You gain 2 grams of proteins and 2 grams of fiber

Like I said at the beginning “Just try to find some foods that you like that can be substituted for the ones you eat now that could save you some, fat, calories, carbs, etc.”.

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A Meal for Lover’s

Sunday, March 1st, 2009

The celebrations of St. Valentine’s Day are buried deep in legend and mystery. This we know for certain; Saint Valentine’s Day embraces a time of year that is historically associated with love and fertility.

The perfect Valentine’s Day dinner would ideally be full of sensuously rich, expensive gourmet foods cooked especially for you by the finest master chef in Paris, served with a view of the Eiffel Tower in front of you. Add live music by your favorite band in the background for the perfect mood. But let’s face it….the closest the majority of us will get to that experience is by watching a scene on TV.

So, make the food you want to eat, and the food you can cook without needing six recipe books, sugar thermometers and two assistants to prepare. This is not the time to experiment with gourmet foods, and strange concoctions unless you just want to take a chance on hitting upon some good ones to keep.

Think of two or three simply foods that you love to eat and are easy to prepare. Add a little dessert, and a nice bottle if wine, or splurge for a bottle of champagne. My favorite foods are green beans, chicken, cheese, and chocolate; so I should easily be able to put together a nice romantic menu from these.

Green Bean Bundles

Ranch-Style Thighs (or Breasts)

Creamed Potatoes with gravy

Molten Chocolate Cakes

Ingredients: (Green  Bean Bundles)

  • 2 (16 oz.) cans whole green beans
  • 8 slices bacon, partially cooked
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • Liberal dash of garlic salt

Directions

  1. Wrap each serving with a piece of partially cooked bacon, then place in baking dish.
  1. Mix together sugar and melted butter and pour over bundles.
  2. Sprinkle garlic salt over top and bake at 350 degrees for 30 minutes.

Ingredients: (Ranch-Style Thighs (or Breasts)

  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon Italian seasoning
  • 6 bone-in chicken thighs, or breasts (about 2-1/4 pounds), skin removed
  • 1/2 cup ranch salad dressing

Directions:

  1. In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning.
  2. Dip chicken in salad dressing, then coat with crumb mixture.
  3. Place in a greased 13×9 inch baking dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until juices run clear. Yield: 3-4 servings.

Ingredients: (Creamed Potatoes)

  • 3 lbs. Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 Tbsp. butter
  • 1-1/2 cups half and half
  • 1 Tbsp. kosher salt
  • 1 tsp. minced garlic

Directions:

  1. Place potatoes in a large saucepan. Cover with water. Bring to a boil over medium heat.
  2. Let potatoes cook, uncovered, until tender when pierced with a fork, about 10-15 minutes.
  3. Drain. Return potatoes to the pot. Add remaining ingredients. Mash gently until potatoes are smooth, but do not over mix potatoes, or they will become gummy.

Ingredients: (Brown Gravy)

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 clove garlic, minced
  • 1/4 cup ketchup
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 quart cold beef broth (as high-quality as possible!)
  • salt and black pepper to taste

Directions:

1. In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.

2. Add the garlic and cook for 30 seconds. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.

3. Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

4. Season with salt and pepper, to taste.

Ingredients: (Molten Chocolate Cakes

  • 3 tablespoon(s) sugar
  • 1/4 cup(s) sugar
  • 6 tablespoon(s) margarine or butter
  • 4 ounce(s) semisweet chocolate
  • 1/4 cup(s) heavy or whipping cream
  • 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) vanilla extract
  • 2 large eggs
  • 2 large egg yolks

Directions:

1. Preheat oven to 400 degrees. Grease eight 6-ounce ramekins or custard cups and sprinkle with 3 tablespoons sugar.

2. In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.

3. In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.

4. Pour batter into ramekins, filling each about three-fourths full. Place ramekins in 15-1/2 x 10-1/2″ jelly-roll pan for easier handling. Bake 9-10 minutes, until edge of cake is set but center is slightly jiggly.

5. Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.

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Louisiana Bayou Get Together

Friday, February 27th, 2009

This is truly a bayou style dinner idea that will impress your family or friends. If you can manage to make the olive salad a few days in advance, the flavors will have time to blend and be more tasteful. This salad mixture can be stored in the refrigerator, in a jar with a tight-fitting lid, for up to 3 weeks. It can be served for more than one meal, or as a wonderful topping to an Italian sandwich. You can also prepare the pecan pie in advance, but save the topping for the last minute.

Serves 6

Crab Stuffed Mushrooms

Olive Salad

Peppered Shrimp

Sweet Potato Pecan Pie

Crab Stuffed Mushrooms

40 Medium or large mushrooms
1 Pound lump crab meat
3/4 Cup dry bread crumbs
6 Green onions, thinly sliced
1/4 Cup Minced parsley
1 Tsp salt
1 Tsp cayenne pepper
1-1/2 Cups Monterey Jack cheese, shredded
1 Cup unsalted butter or margarine

1. Preheat oven to 350 degrees.

2. Remove stems from mushrooms (save for later use or discard). Rinse

mushrooms under running water and place upside down on paper towels to
drain. Gently pat dry and set aside.

3. Remove any visible cartilage or shell from crab meat. Place meat in a large bowl.
4. Add bread crumbs, green onions, parsley, salt, cheese, and cayenne pepper.
5. In a saucepan, melt 3/4 cup of the butter and pour it over the crab meat mixture.
Toss to combine.
6. Melt remaining butter in a shallow baking pan, large enough to hold all the
mushrooms. Tilt pan to evenly coat the entire surface.
7. Fill each mushroom cap with the stuffing, round off stuffing above the top of
the cap. (About 1/2 inch)

8. Place stuffed mushrooms in the pan and bake for 10-15 minutes. The mushrooms
will be dark and juicy and stuffing is slightly brown.

9. Serve on a platter with toothpicks.

Olive Salad

1 (32 oz) Jar green olives (broken and not stuffed)
6 Garlic cloves, minced
2 (3-1/4 oz) Jars marinated cocktail onions, drained
4 Celery stalks, halved lengthwise and thinly sliced
1 (4 oz) Jar chopped pimentos, drained
3 Tbsp chopped capers, drained (optional)
1 Tbsp dried oregano
1 Tsp finely ground black pepper
3 Tbsp red wine vinegar
1/3 Cup olive oil

1. Drain olives (reserve 3 tablespoons liquid).
2. In a medium bowl, combine olives, garlic, onions, celery, pimientos, and
capers, if using.
3. In a small bowl, whisk reserved liquid with the oregano, pepper, and
vinegar until combined. Add olive oil in a slow, steady stream, whisking
constantly.
4. Pour dressing over salad vegetables and toss.
5. Spoon mixture into a jar with a tight-fitting lid. Refrigerate until
served (up to 3 weeks)

Peppered Shrimp

3 Cups unsalted margarine
1 (8 oz) bottle of clam juice (may substitute other liquid or broth)
5 Garlic cloves, minced
4 Bay leaves
4 Tsp Rosemary
1 Tsp (each) dried basil, oregano, salt, nutmeg, and paprika
Several dashes Tabasco sauce
1/4 Cup very finely ground black pepper
1/4 Cup lemon juice
6 Pounds shrimp, unpeeled and uncooked
French bread (for sopping the sauce)

1. In a heavy 10-quart dutch oven, melt margarine over medium heat.
2. Add all the remaining ingredients except shrimp. Cook covered,
stirring occasionally, until margarine is a rich hazelnut brown.
(About 20 minutes)
3. Add shrimp to sauce and stir gently to coat.
4. Cook over medium heat just until all the shrimp are pink
(10-12 minutes)
5. Ladle shrimp into soup bowls or plates. Put a nice portion
of the sauce in each bowl.
6. Remove bay leaves before serving. Have plenty of french
bread and napkins handy.

Sweet Potato-Pecan Pie

1 9 inch deep dish pie crust (baked)
2 Tbsp unsalted margarine
1 Cup cooked and mashed sweet potato (1 large)
2 Eggs, slightly beaten
3/4 Cop firmly packed light brown sugar
1/2 Tsp (each) ginger, cinnamon, nutmeg, salt
1 Tsp vanilla
1/2 Cup dark corn syrup
1 Cup milk
1-1/2 Cups coarsely chopped pecans

1. Preheat oven to 375 degrees.
2. In a large bowl, combine butter (melted) and the sweet potatoes.
3. Add remaining ingredients, except pecans, and mix well.
4. Pour filling into cooled pie crust. Sprinkle top evenly with pecans.
5. Bake until filling is set and a knife comes out clean when inserted
in the middle. About 40-45  minutes.
6. Cool on wire rack until room temperature before slicing.

Topping

2 Cups whipping cream
3 Tbsp powdered sugar
1/4 Cup praline liqueur or Frangelico
Pecan halves

1. Combine first 3 ingredients in a large bowl. Beat with a mixer until
large peaks form.
2. Cover and refrigerate until ready to serve the pie.
3. Just before serving, spoon whipped topping on pie and top with
pecan halves.

This is a casual and colorful meal and will capture the taste of the Louisiana bayou.

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Comfort Food Night

Wednesday, February 25th, 2009

I actually stumbled upon the next recipe by accident. I was in the process of preparing chicken and dumplings for our dinner when I realized I was out of the store-bought dumplings I usually use. Not wanting to “make them from scratch” (I’m way to lazy for that), I remembered someone saying they used flour tortillas for their dumplings. This did not particularly sound appetizing, but I already had my chicken boiled and deboned. So here is my recipe, and the other foods I made to go with my dumplings.

Chicken and Dumplings
Southern Green Beans
Colorful Corn
Mexican Cornbread

INGREDIENTS
3-4 Pounds cooked chicken, deboned (save broth for dumplings

1 Package flour tortillas, cut into strips

2 Cans green beans

2 Cans whole kernel corn

1 (6 oz) Package Mexican style cornbread mix

1 Egg

1/2 Cup milk

1/3 Cup shredded cheddar cheese

1/2 Package McCormick seasoning blend (pre-diced celery,

onion, parsley, bell pepper) or you can chop your own (nah)

1 Can cream of chicken soup

3-4 Tbsp flour

Seasoning blend for poultry (or use salt, pepper, garlic, etc.)

2 Cans chicken broth (use this only if you did not boil your

own chicken and save the broth)

2 strips bacon, fried and crumbled

1/4 Cup diced onions

1/2-1 Cup remaining seasoning blend
DIRECTIONS

Dumplings

1. Boil and debone chicken ( I remove the skin from mine)

2. Put chicken back in the broth (or put the 2 cans of broth in a

large pot if you did not boil your own chicken)

3. Add 1/2 Bag of pre-diced vegetables, cream soup, and seasonings.

4.Dissolve flour in a little bit of water and add to the pot.

Bring to a boil.

5. Add tortilla strips one or two at a time, trying to space them

out in the pot.

6.Reduce the heat to simmer and cook for about 15-20 minutes, gently

stir once or twice to check for sticking.
Southern Green Beans

1. Put green beans in a medium size pot.

2. Add 1/4 Cup diced onions, seasoning to taste,and crumbled bacon.

Bring to a boil and reduce to simmer.

3.Serve these when rest of meal is ready.
Colorful Corn

1. In medium size pot, put corn, 1/2-1 cup pre-diced vegetables

seasoning to taste, and bring to a boil.

2. Bring to a boil then reduce to simmer.

3. Serve with rest of meal.
Mexican Cornbread

1. Mix cornbread according to package directions using the egg

and milk.

2. Add the shredded cheddar cheese and mix well.

3. Pour into an 8 inch baking dish, or skillet and cook for about

20 minutes at 375 degrees, or until bread is golden brown.

Now you have comfort food at it’s best with on a small amount of time

invested. You can add a quick dessert to top off the meal. I would

prepare a package of chocolate pudding and top it with a little cool

whip. This is a no fuss dessert that most people adore.

I’ve been thinking about the format of my blog, and the recipes. If you

would rather see the recipe with its ingredients, and directions together,

rather than one continuous list, please let me know.
I’ll add some more in the near future.
JanetK

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Impress Your Guests Night

Sunday, February 22nd, 2009

I realize it is hard for us to work and then prepare a special meal for guests when we get home. That’s why most of us try to have “Company’s  Coming” on our day off.  I have found that this is not always possible, so I have put together a simple meal that will even impress your Mother-in-law.

Crispy Dijon Chicken (or Pork Chops)
Brussel Sprouts in Creamy Sauce
Toasted Angel Food Cake
Ingredients
1/2 Cup plain yogurt
1 Tsp of your favorite herb seasoning
1 Tsp lemon juice
1 Tsp Dijon mustard
1 Cup crushed corn flakes
1/2 Cup Parmesan cheese, grated
4 Bone-in chicken breast halves (or four pork chops)
2 Packages frozen brussel sprouts
2 Tbsp chopped onion
2 Tbsp butter or margarine
3-4 Tsp brown sugar
2 Tsp all purpose flour
1/2 Tsp salt
1/2 Tsp ground mustard
1/8 Tsp pepper
1/2 Cup milk
1/2 Cup sour cream
1 Jar diced pimientos, drained
4 Tbsp cream cheese, softened
8 Slices angel food cake (cut 3/4 inch thick)
4-8 Tsp preserves (I like raspberry)
8 Tsp butter or margarine, softened
Powdered sugar

Chicken

1. In a shallow bowl, combine the yogurt, seasoning, lemon juice, and Dijon mustard.
2. In another bowl, combine the cornflake crumbs and Parmesan.
3. Roll the chicken in the yogurt mixture and then in the crumb mixture.
4. Place chicken in a greased baking dish and bake at 350 degrees for 35-45 minutes, or until juices run clear.

Brussel Sprouts

1. Cook the brussel sprouts according to package directions and set aside.
2. In a saucepan saute the onion in the butter until tender.
3. Stir in the brown sugar, flour, salt, mustard, and pepper.
4. Gradually add the milk and bring to a boil. Cook and stir for 1 minute then reduce the heat.
5. Drain the brussel sprouts and cut them in half. Add them to the sauce and heat through.
6. Stir in sour cream and pimentos.

Toasted Angel Food Cake

1. Spread cream cheese on one side of 4 slices of cake.
2. Spread preserves on the other 4 slices (just one side)
3. Place a slice of cream cheese covered cake together with a preserve covered slice. (sandwich style)
4. Spread butter on the outsides of the cake “sandwiches”.
5. Over medium high heat, toast cake on both sides until lightly browned and cream cheese is melted.
6. Dust each piece with powdered sugar.

Now can you beat that? If you have some suggestions or requests just set up your sign-in information
and start commenting. I will be back with another idea as soon as I come up with it! In the meantime, I hope you enjoy my babbling.
JanetK

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Impressive Meatloaf Night

Friday, February 20th, 2009

I am lucky because my family loves meatloaf. Some people think meat loaf should be served only to save money, not to impress friends. I have discovered you can make a very attractive meat loafand still serve it for a lot less than some other meats.

Bacon-Topped Meat Loaf (Serves 8 )

1/2 Cup chili sauce
2 Eggs, lightly beaten
1 Tablespoons Worcestershire sauce
1 medium onion, diced
1 (4 oz) Cup cheddar cheese, shredded
2/3 Cup dry bread crumbs
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Pounds lean ground beef
2 Bacon strips, cut in half
Directions
1. In a bowl, combine the first eight ingredients.
2. Crumble beef over mixture and mix well.
3. Shape mixture into a loaf shape and put in an ungreased 13x9x2 inch baking dish.
4. Put bacon strips on top of loaf.
5. Bake uncovered for 70-80 minutes at 350 degrees, or until meat is no longer pink.
(Internal temp reads 160 degrees)
6. Drain and let stand about 10 minutes before slicing.
Green Rice
1 ( 10 oz)Package frozen chopped spinach, thawed and squeezed dry.
1 Cup cheddar cheese, shredded
1 Cup half-and-half cream
1/2 Cup onion, chopped
1 Tbsp butter
1 Tsp salt
Directions
1. Combine all ingredients in a bowl.
2. Transfer to a greased 1-1/2 quart baking dish.
3. Cover and bake for 25-35 minutes at 350 degrees.
Bacon Tomato Spinach Salad ( Serves 4-6)
12 Ounces (about 16 cups) torn fresh spinach
12 Cherry tomatoes cut in half
6 Bacon strips, cooked and crumbled
1/4 Cup red onion, cut in strips
Creamy Oregano Dressing
1 Cup mayonnaise
1-2 tablespoons white vinegar
2 teaspoons dried oregano
Salt and pepper to taste
Directions
1. In a large bowl, combine the spinach, tomatoes, bacon and onion.
2. In another bowl, combine the dressing ingredients and whisk until smooth.
3. Serve with salad
Chocolate Cola Cake (Serves 12)
1 (18.25 oz) package devil’s food cake mix
1 (3.9 oz) package chocolate instant pudding mix
4 Large eggs
1/2 Cup vegetable oil
1 (10 oz) bottle cola soft drink (1-1/4 cups
Chocolate Cola Frosting
1/2 Cup butter
1/2 Cup cola soft drink
3 Tbsp cocoa
1 (16 oz) package powdered sugar, sifted
1 Cup chopped pecans, toasted if desired
Directions
1. Preheat oven to 350 degrees. Beat first 4 ingredients at low speed
with an electric mixer until blended.
2. Gradually add cola. Increase speed to medium, and beat 2 minutes.
3. Pour batter into greased and floured 9″ x 13″ pan.
4. Bake at 350 degrees for 30 minutes, or until toothpick, inserted in center,
comes out clean. Cool in pan, on wire rack for 10 minutes.
Frosting
1. Combine first 3 ingredients in a large saucepan. Cook over medium heat,
stirring constantly until butter melts (Do not boil)
2. Remove from heat, stir in powdered sugar and vanilla. Stir in pecans.
3. Spread warm frosting over top of warm cake. Cool completely.

If you learn to do several steps at one time, like mix the meat loaf and put in oven.
Prepare the cake and put it in the oven with the meatloaf (remember the cake will
come out in 30 minutes) While these two are baking, prepare the rice and put it in the oven
too(it bakes 25-35 minutes or until tender). This will make the entire meal coming out of the
oven in about 1 hour and 10 minutes. You can prepare the salad and dessert while the rest of
the meal bakes. Serve with some yummy rolls and you have a spread fit for a king!

Stayed tuned, or tune in tomorrow for another menu idea.
JanetK

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Quick and Easy Mexican Menu Night

Tuesday, February 17th, 2009

One of the best meal ideas I have made and it can be made in about 50 minutes.

Fajitas start with the marinade and beef relies on acid ingredients like lime juice to tenderize as well as flavor the meat. So that the marinade will have time to work, beef fajitas should be marinated several hours or up to 24 hours before needed. I usually put the ingredients together while I am preparing tonight’s dinner, and let the beef marinate until needed the next day.

You can experiment with everything from bottled salad dressing to orange juice or tequila to Coca-Cola. Use your own taste buds and flavor favorites to put in your next marinade. For today’s menu, I will use orange juice and vinegar.

MEXICAN NIGHT MENU

Beef Fajitassteak-fajitas

Green Chili Rice

Fluffy Lemon Dessert

INGREDIENTS

Marinade

1/4 Cup orange juice

1/4 Cup white vinegar

4 Garlic cloves, minced

1 tsp seasoned salt

1 tsp Oregano

1 tsp cumin

1/4 tsp Cayenne pepper

Fajitas (Serves 4-6)

1 Pound boneless beef sirloin steak, cut into 1/4 inch thick slices

1 Medium onion, thinly sliced

1 Medium green and sweet red peppers, thinly sliced

2 Tbsp vegetable oil, divided

4 to 6 (10inch) flour tortillas, warmed

(Optional)

Shredded cheddar cheese, Picante sauce, sour cream, or guacamole

Green Chili Rice (Serves 4-6)

1 (10-3/4 oz)Condensed cream of celery soup, undiluted

1 Cup sour cream (8 oz)

1 Can chopped green chilies (4 oz)

1 Cup shredded cheddar cheese

1-1/2 Cups uncooked instant rice

Chocolate Chip Cheesecake Cups (Serves 10) 1 Roll refrigerated chocolate chip cookie dough 1 (8 oz)Package cream cheese, softened 1/2 Cup butter, softened 1 Cup brown sugar 2 Eggs 1 tsp vanilla 1/4 Cup flour (Optional) 21 ounce can cherry pie filling

Now that we have all the ingredients, let’s put our meal together. Some of the steps can be prepared ahead of time to make meal preparation go smoother.

Fajitas 1. Mix marinade ingredients together and pour into a gallon size resealable bag. Add the beef strips, seal bag and toss to coat. Refrigerate at least 2 hours or up to 24 hours. 2. In a skillet, combine onions, peppers, and 1 tablespoon cooking oil. Saute until crisp-tender, remove from skillet and set aside. 3. Drain the steak and discard the marinade. 4. In the same skillet, cook the beef in the remaining oil for 2-4 minutes. Return vegetables to pan and heat through. 5. Warm tortillas (in advance) by wrapping them in foil and put in a warm (not hot) oven until this point. Remove tortillas and fill each one with beef/vegetable mixture. 6. If desired, top each with cheese, sour cream, guacamole, or Picante sauce.

Green Chili Rice 1. In a medium size bowl, combine soup, sour cream, chilies, and cheese. Stir in rice. 2. Transfer ingredients into a 1-1/2 quart oven-proof dish and bake, uncovered, for 20 minutes at 350 degrees. or until rice is tender.

Chocolate Chip Cheesecake Cups 1. Preheat oven to 375 degrees. Line 24 muffin cups with paper liners. 2. Place 1 tablespoon of the chocolate chip cookie dough in each muffin cup. 3. In a large bowl, thoroughly mix softened cream cheese with butter until smooth. 4. Add brown sugar and beat well. Add eggs and vanilla and blend thoroughly. 5. Add flour and stir until well combined. 6. Top base with cream cheese mixture, filling muffin cups 2/3 full. 7. Bake at 375 degrees for 30-40 minutes, or until tops are light brown. 8. Cool completely and chill. If desired, top cheesecakes with pie filling and serve.

If you have a special occasion coming up and need a complete menu, drop me a note and I will build a menu for you. I would love to have your comments and some ideas to put on my blog. Share this blog, and my website with all your friends, family, and cohorts.
http://www.quickandeasycooking.com/blog.html/wp-admin/post-new.php
http://www.quickandeasycooking.com

Join in tomorrow for my next menu suggestion


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How Do You Become a Food Addict?

Friday, February 13th, 2009

On the first day of a “from scratch” web blog, where do you start? I would think you should start at the heart of the subject you are intense about sharing. In this case, I will start with what makes me so engrossed and spellbound about recipes, cooking, and preparing quick and easy, yet frugal dishes.

I came from a large family whose father was a poor, dirt farm, sharecropper. For those of you that need that phrase explained; we lived on a farm in the middle of the backwoods of Louisiana. We did not own the farm, my Daddy just raised the crops and shared the profits with the owner. We had a lot of love but very few of the modern conveniences. So I learned to make a meal for a family of ten on pennies instead of dollars. This may seem like a tall tell and an impossible feat, but I will attempt to prove my statements.

This topic can not be covered in one post, nor can it be covered in one recipe. In the weeks to come, I will be adding recipes to use in providing good food in a simple manor and making it stretch to feed many. If I stray to a more complicated recipe, I urge you to bring it to my attention.

I know there are others out there who have plenty to add to this post, so by all means, give me a shout and I will add you as an author or just sign up as a subscriber if that’s what you desire.

I think the most basic recipe that has to be in any cooks possession is this:

HOW TO MAKE GRAVY

(White, Brown, or Red)

3 Tablespoons Cooking oil (vegetable oil is best)

1/4 Cup flour

Your favorite seasonings

1-1/2 Cups water( or milk for white gravy)

1 Can tomato sauce (for red gravy)

***You always start with the basic gravy ingredients, which are cooking oil, seasonings,  and flour.

1. In a medium size skillet, heat oil over medium high heat. Gradually add the flour, stirring constantly, until a smooth paste is formed (adjust flour as necessary). Add seasonings.

For Brown Gravy

Use step #1 and continue stirring until the flour mixture turns a nice golden brown. Do not have the heat too high or the mixture will start to burn as you stir it.

2. Continue stirring while you gradually add enough water to make your desired thickness. (My husband likes thick gravy while I prefer a nice pouring consistency)

3. Continue cooking, over medium to low heat until flavors blend and your preferred thickness has been obtained.

White Gravy

Use step # 1 and stir just until mixture is completely combined.

2. Gradually add the milk, stirring constantly.

3. Reduce heat and simmer for about five minutes.

Red Gravy

Use step # 1 and stir just until mixture is completely combined.

2. Gradually add the can of tomato sauce, stirring constantly.

3. Reduce heat and simmer for about five minutes. Additional water may be needed for thinner gravy. Add a small amount of water at a time if needed.

Now that you have the recipe for the basic kinds of sauce, the possibilities are endless. Some stews and soups start with red gravy, while milk (or white) gravy is the basis of chowders and cream soups and the brown gravy is used in beef tips and Swiss steak. Almost any recipe can be stretched to feed more people by adding one of the gravy bases and using different seasonings. Normally the menu would include rice, potatoes, noodles, or bread to stretch the dish even farther.

While I decide what the next step should be in this blog about quick and easy cooking, please feel free to give me some suggestions or ask for some specific advise.

Love to hear from you.

JanetK



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