Recipe for a Quiet Day
Though it was sunny when I awoke, it was also rather cold for April in Southern New Jersey, probably in the mid-50s. I snuggled into bed, read the lunacy that is Charlie and the Great Glass Elevator, and wrote in my journal before switching on Brunch With the Beatles. "Beatles B-Sides" was the theme today, and we heard a great deal of them. Among the "B sides" of singles were such well-known hits as "I Saw Her Standing There," "Something," "I Am the Walrus," "I Should Have Known Better," and "Strawberry Fields Forever."
My breakfast didn't go as well as the show. I wasn't paying attention and accidentally burned my first Oatmeal Brown Sugar Pancake until it was tough and didn't cook the third enough. Oh well. They still tasted pretty good. I tried to call Mom, but she had my sister Anny and her son Skylar over; I'd call back after work.
Spent the rest of the afternoon doing things around the apartment. I went online to check my bank balance and see my paycheck at PNC.com. I'm going to continue to go easy on shopping. I really do need that laptop, and I don't want to spend myself into an empty account, like I did last year. (It also helps that I believe I've gotten more hours this year than I did in the winter and spring of last year.)
I also took another glance through that huge photo album of recipes. While the recipes themselves seem to largely be in good shape (especially the recent ones taken from the Internet), the album they come in is showing its age. The recipes aren't sticking to the pages any more, and the cellophane is coming off. While the clippings themselves are fairly well-organized, anything copied from a website or magazine was thrown in pell-mell. I do want to keep most of the clippings...but I'm going to find a newer album to put them in and integrate them with my recipe clippings from my own collection.
Since my Reading List is working out so well, I decided to apply the same principal to my massive collection of music. I have almost 400 records, over 270 CDs, and over 50 cassettes. I'm going to take time for the next few months to go through them on-and-off and see what I want to keep and what else can go. Of the three I listened to today, I'm going to keep the Air Supply album Now and Forever (I always did like a couple of songs on that album, especially "Even the Nights are Better"), but not Bread (the hit "Make It With You" is the only thing I like on that one, and I can get that elsewhere). Mickey Mouse Disco isn't quite as much fun as some of the later 80s "Disney has fun with fads" albums, but it does have some decent songs; my favorite is "Welcome to Rio" for Jose Carioca.
Work was crazy-busy when I got in, but that's kind of par for the course on even non-football Sundays. By the time I left at 8, it was dead. Other than a few annoying customers (including one grown man who thought he was being cute by asking for the stickers we keep for the kids; I told him no), there were no major problems, and I was in and out.
I did finally get a hold of Mom when I got in. She has Skylar over her house every other weekend. She enjoys the company, and Skylar loves visiting. His nana lets him do fun things like play with her Wii or cruise the neighborhood with her on his new bike (Mom gave him one for Christmas). Mom's glad that it sounds like Rose and Craig are settling on the house, but is worried about my brother Keefe. It sounds like he may flunk out of the Navy. He broke up with his girlfriend Vicki a few weeks ago. Without her, he has no one to support him, and Mom claims he's fallen in with a bad crowd, too. I hope he can regain some sense and pick himself up enough to do better.
Life is a lazy river - no matter where you are. Movies, musicals, mysteries, pop culture, and lots of other great stuff.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, April 21, 2013
Thursday, August 19, 2010
Beautiful Day Balance
First of all, Tina, that chicken is easy to make. Think home-made Shake-And-Bake. All you need is a half-cup of cornmeal, a teaspoon of salt, pepper (freshly ground preferred, but black is fine), and dried basil and parsley. If you like things hotter, add some red pepper or chili powder. Pour the ingredients in a bag. Add three chicken breasts, and shake until covered. Then fry in a medium-heat frying pan or wok until it's no longer pink inside.
It was still relatively cool when I awoke, but yesterday's humidity was gone, and with it went the clouds and rain. It was a lovely day for yoga class. 9 people, including me, my friend Pattie, and the teacher Karin did handstands, twists, and hip openers.
Next stop was the Collingswood Library for this week's volunteering session there. It was pretty busy. They already had someone doing the DVDs, so I spent an hour putting books away upstairs.
I would have done more, but I had work at 1:30 today instead of 2:30. I was home by noon. Had a simple yogurt, peanut butter, and peach lunch and watched more Bowery Boys. When one of their regular buddies gets beat up while on an undercover newspaper assignment, the Bowery Boys take it on themselves to flush out corruption in the local jail...by getting sent up the river!
Work was on-and-off steady today, but not as bad as yesterday. The nicer weather must have put people in a better mood, too. There were no problems, and with the new cashiers training, plenty of help. It was so dead by 6:30, I was able to leave on time even though my relief was late.
First of all, Tina, that chicken is easy to make. Think home-made Shake-And-Bake. All you need is a half-cup of cornmeal, a teaspoon of salt, pepper (freshly ground preferred, but black is fine), and dried basil and parsley. If you like things hotter, add some red pepper or chili powder. Pour the ingredients in a bag. Add three chicken breasts, and shake until covered. Then fry in a medium-heat frying pan or wok until it's no longer pink inside.
It was still relatively cool when I awoke, but yesterday's humidity was gone, and with it went the clouds and rain. It was a lovely day for yoga class. 9 people, including me, my friend Pattie, and the teacher Karin did handstands, twists, and hip openers.
Next stop was the Collingswood Library for this week's volunteering session there. It was pretty busy. They already had someone doing the DVDs, so I spent an hour putting books away upstairs.
I would have done more, but I had work at 1:30 today instead of 2:30. I was home by noon. Had a simple yogurt, peanut butter, and peach lunch and watched more Bowery Boys. When one of their regular buddies gets beat up while on an undercover newspaper assignment, the Bowery Boys take it on themselves to flush out corruption in the local jail...by getting sent up the river!
Work was on-and-off steady today, but not as bad as yesterday. The nicer weather must have put people in a better mood, too. There were no problems, and with the new cashiers training, plenty of help. It was so dead by 6:30, I was able to leave on time even though my relief was late.
Wednesday, September 02, 2009
Tuesday, May 26, 2009
Strawberry Sweet
Oh, and Tina requested my recipe for the Strawberries N' Creme Pudding Pie I made yesterday. Here you go!
1 6-oz package of Vanilla or French Vanilla pudding pie (Use your favorite brand and vanilla variation)
1 tub Cool Whip or your favorite whipped topping (I used Cool Whip French Vanilla, which was on sale, but you can use whatever you'd like)
1 graham cracker crust (pre-prepared like I did or your favorite recipe; shortbread or Nilla wafers might work well, too)
1 cup fresh or frozen strawberries (Make sure the berries are well-drained and defrosted if you use frozen - you don't want a watery pie!)
Prepare the pudding as directed for pie filling on the package. Chop the strawberries into small pieces and fold them in. (Make sure you don't mix too hard - do this part with a regular spoon, not a whisk. You don't want strawberry pudding mush!) Pour the filling in the prepared crust and top with whipped topping. Put in refrigerator and chill for at least 30 minutes.
Oh, and Tina requested my recipe for the Strawberries N' Creme Pudding Pie I made yesterday. Here you go!
1 6-oz package of Vanilla or French Vanilla pudding pie (Use your favorite brand and vanilla variation)
1 tub Cool Whip or your favorite whipped topping (I used Cool Whip French Vanilla, which was on sale, but you can use whatever you'd like)
1 graham cracker crust (pre-prepared like I did or your favorite recipe; shortbread or Nilla wafers might work well, too)
1 cup fresh or frozen strawberries (Make sure the berries are well-drained and defrosted if you use frozen - you don't want a watery pie!)
Prepare the pudding as directed for pie filling on the package. Chop the strawberries into small pieces and fold them in. (Make sure you don't mix too hard - do this part with a regular spoon, not a whisk. You don't want strawberry pudding mush!) Pour the filling in the prepared crust and top with whipped topping. Put in refrigerator and chill for at least 30 minutes.
Sunday, December 21, 2008
Holiday Breakfast Treat
Got any candied fruit leftover from Christmas bread or fruitcakes? Here's an unusual holiday breakfast dish that'll use up some of those candied fruits and make for a sweet morning treat!
Wonderland Holiday Pancakes
1/2 cup whole wheat flour
1 egg
2 tbsp cooking oil (I used canola, but vegetable or corn would probably be fine)
3 tbsp molasses
1 tsp baking powder
1/4 cup milk
1/4 cup wheat germ (optional)
1/4 cup candied fruit and citron
1/4 tsp salt
Butter or cooking spray for greasing griddle or frying pan
Combine flour, egg, salt, baking powder, molasses, cooking oil, and milk. Stir until just mixed, then fold in wheat germ and candied fruits. Drop spoonfuls onto greased griddle or frying pan and cook until a golden brown.
Serves 4
Got any candied fruit leftover from Christmas bread or fruitcakes? Here's an unusual holiday breakfast dish that'll use up some of those candied fruits and make for a sweet morning treat!
Wonderland Holiday Pancakes
1/2 cup whole wheat flour
1 egg
2 tbsp cooking oil (I used canola, but vegetable or corn would probably be fine)
3 tbsp molasses
1 tsp baking powder
1/4 cup milk
1/4 cup wheat germ (optional)
1/4 cup candied fruit and citron
1/4 tsp salt
Butter or cooking spray for greasing griddle or frying pan
Combine flour, egg, salt, baking powder, molasses, cooking oil, and milk. Stir until just mixed, then fold in wheat germ and candied fruits. Drop spoonfuls onto greased griddle or frying pan and cook until a golden brown.
Serves 4
Wednesday, August 27, 2008
Blueberry Bonanza
Tina requested the recipe for my blueberry white cake. Here it is:
Blueberry White Cake
1 box of white cake mix (I used Betty Crocker, but any will do)
3 egg whites
1 cup plain yogurt (I used Acme's generic plain yogurt, but any low-or-non-fat will do)
2 tbsp canola oil
1 cup water
1 cup blueberries
Mix and prepare the cake as indicated on the box, adding the yogurt after the oil. Add the blueberries last. Bake as indicated on box. I made a bundt cake, but I'll bet this would be great for a snack cake or taken to a Labor Day barbecue.
Tina requested the recipe for my blueberry white cake. Here it is:
Blueberry White Cake
1 box of white cake mix (I used Betty Crocker, but any will do)
3 egg whites
1 cup plain yogurt (I used Acme's generic plain yogurt, but any low-or-non-fat will do)
2 tbsp canola oil
1 cup water
1 cup blueberries
Mix and prepare the cake as indicated on the box, adding the yogurt after the oil. Add the blueberries last. Bake as indicated on box. I made a bundt cake, but I'll bet this would be great for a snack cake or taken to a Labor Day barbecue.
Sunday, August 17, 2008
A Slice of Pie
As sweet as the title character from Waitress it's named after, this simple concoction is easy to make and will bring a little bit of the tropics to your Labor Day get-together or end-of-the-summer barbecue.
Jenna's Coconut Sweet Lime Pudding Pie
1 Shortbread or Graham Cracker Pre-Made Pie Crust
1 16 oz package Vanilla or French Vanilla Pudding (I used regular, but sugar free/fat free would probably work, too)
1 cup shredded sweetened coconut
1 cup of lime yogurt (I used the 4 oz Fiber One Lime Yogurt, but any lime flavor but fruit-on-the bottom would likely work)
1 8 oz tub whipped topping (I used Acme's lite, but any regular flavor will do)
1 tsp lime juice (more if you like your pie extra lime-y)
2 tsp green food coloring (optional)
Make the pudding as directed on the package. Add 1/2 a cup of coconut, lime yogurt, lime juice, and if you wish, food coloring. Spread in the crust; set crust aside. Scoop the whipped topping into a second bowl; add the remaining coconut and mix. When thoroughly blended, pour over pudding layer. Put the pie in the refrigerator. Let chill for an hour.
As sweet as the title character from Waitress it's named after, this simple concoction is easy to make and will bring a little bit of the tropics to your Labor Day get-together or end-of-the-summer barbecue.
Jenna's Coconut Sweet Lime Pudding Pie
1 Shortbread or Graham Cracker Pre-Made Pie Crust
1 16 oz package Vanilla or French Vanilla Pudding (I used regular, but sugar free/fat free would probably work, too)
1 cup shredded sweetened coconut
1 cup of lime yogurt (I used the 4 oz Fiber One Lime Yogurt, but any lime flavor but fruit-on-the bottom would likely work)
1 8 oz tub whipped topping (I used Acme's lite, but any regular flavor will do)
1 tsp lime juice (more if you like your pie extra lime-y)
2 tsp green food coloring (optional)
Make the pudding as directed on the package. Add 1/2 a cup of coconut, lime yogurt, lime juice, and if you wish, food coloring. Spread in the crust; set crust aside. Scoop the whipped topping into a second bowl; add the remaining coconut and mix. When thoroughly blended, pour over pudding layer. Put the pie in the refrigerator. Let chill for an hour.
Friday, June 13, 2008
Luck of the Banana
Here's some luck for your Friday the 13th - a quick, easy-to-make, low-fat Banana Cream Pie! Make it for your next summer barbecue or graduation party.
1 Box Sugar-Free, Fat-Free Vanilla or Banana Cream Pudding/Pie Mix (I used Sugar Free Acme brand, but any would probably work)
1 3/4 cup Skim Milk (or the amount specified on the pudding package)
1 large banana
1 8-inch Graham Cracker, Low-Fat Graham Cracker, or Shortbread Crust (I used Keebler Shortbread, but any will do)
1 8oz tub Light Whipped Topping
Prepare the pudding as specified for preparing pie mix on the box. After you mix the pudding and the milk, slice the bananas and add them to the mix. Pour into the pie crust and put in the refrigerator. Chill for a half-hour, or until almost firm.
Remove the pie from the refrigerator. Thaw the whipped topping and spread that on the banana mixture. Return the pie to the refrigerator and let it chill for an hour.
Here's some luck for your Friday the 13th - a quick, easy-to-make, low-fat Banana Cream Pie! Make it for your next summer barbecue or graduation party.
1 Box Sugar-Free, Fat-Free Vanilla or Banana Cream Pudding/Pie Mix (I used Sugar Free Acme brand, but any would probably work)
1 3/4 cup Skim Milk (or the amount specified on the pudding package)
1 large banana
1 8-inch Graham Cracker, Low-Fat Graham Cracker, or Shortbread Crust (I used Keebler Shortbread, but any will do)
1 8oz tub Light Whipped Topping
Prepare the pudding as specified for preparing pie mix on the box. After you mix the pudding and the milk, slice the bananas and add them to the mix. Pour into the pie crust and put in the refrigerator. Chill for a half-hour, or until almost firm.
Remove the pie from the refrigerator. Thaw the whipped topping and spread that on the banana mixture. Return the pie to the refrigerator and let it chill for an hour.
Monday, May 26, 2008
Tropical Summer Cake
And here's my recipe for the cake I brought to Mark and Vanessa's barbecue! Try it for your next summer get-together.
Pina Colada Cake
1 Box White Cake Mix (I used Duncan Hines, but any will do)
2 tbsp Canola Oil
1/4 cup drained applesauce
1 whole egg
2 egg whites
8 oz can crushed pineapple in juice
3 oz box Limited Edition Pina Colada Jello Mix (If you can't find it, use pineapple and/or orange flavors)
1/2 cup coconut
1 cup water
Grease your choice of pan as shown on box. (I used a 13x9-inch rectangular pan with a cover because it was for a party.)
Add oil, applesauce, and eggs as on box. Mix until smooth, then add pineapple and juice, Jello, coconut, and water. Mix until moist. Pour batter into pan of choice and bake as directed on cake mix box.
You can frost the cake with your favorite vanilla or coconut frosting. I left it plain because I didn't have the time to frost it.
And here's my recipe for the cake I brought to Mark and Vanessa's barbecue! Try it for your next summer get-together.
Pina Colada Cake
1 Box White Cake Mix (I used Duncan Hines, but any will do)
2 tbsp Canola Oil
1/4 cup drained applesauce
1 whole egg
2 egg whites
8 oz can crushed pineapple in juice
3 oz box Limited Edition Pina Colada Jello Mix (If you can't find it, use pineapple and/or orange flavors)
1/2 cup coconut
1 cup water
Grease your choice of pan as shown on box. (I used a 13x9-inch rectangular pan with a cover because it was for a party.)
Add oil, applesauce, and eggs as on box. Mix until smooth, then add pineapple and juice, Jello, coconut, and water. Mix until moist. Pour batter into pan of choice and bake as directed on cake mix box.
You can frost the cake with your favorite vanilla or coconut frosting. I left it plain because I didn't have the time to frost it.
Wednesday, February 06, 2008
Magic In The Kitchen!
As requested by Tina, here's Merlin's Famous Magic Chicken!
(This is repeated from The Mickey Mouse Cookbook without permission.)
1 teaspoon shortening
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
2 1/2 pounds chicken pieces
Preheat the oven to 425. Grease a baking pan, 13x9x2 inches, with the shortening.
Put the flour, paprika, and salt in a clean plastic or paper bag with no holes in it. Twist or close top of bag, then shake to mix the ingredients.
Place 2 or 3 chicken pieces in the bag. Twist or slide it closed again and hold it while you shake the bag to coat the chicken with the flour mixture.
Repeat the shaking until you've coated all the chicken pieces. Place them side by side in the baking pan, skin sides up.
Bake for 55 minutes or until the chicken is golden brown on the outside and tender when you stick a fork into the thickest piece.
Serves 4
Mom's biscuits and carrots tasty but optional. ;)
As requested by Tina, here's Merlin's Famous Magic Chicken!
(This is repeated from The Mickey Mouse Cookbook without permission.)
1 teaspoon shortening
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
2 1/2 pounds chicken pieces
Preheat the oven to 425. Grease a baking pan, 13x9x2 inches, with the shortening.
Put the flour, paprika, and salt in a clean plastic or paper bag with no holes in it. Twist or close top of bag, then shake to mix the ingredients.
Place 2 or 3 chicken pieces in the bag. Twist or slide it closed again and hold it while you shake the bag to coat the chicken with the flour mixture.
Repeat the shaking until you've coated all the chicken pieces. Place them side by side in the baking pan, skin sides up.
Bake for 55 minutes or until the chicken is golden brown on the outside and tender when you stick a fork into the thickest piece.
Serves 4
Mom's biscuits and carrots tasty but optional. ;)
Sunday, November 18, 2007
Cold Thanksgiving Treat
So, you say you want pumpkin pie for Thanksgiving, but you don't have the time to make one, or you don't like to bake? Here's a chilly pumpkin pie that's easy and quick to make...and just as tasty as the real thing.
Pumpkin Mousse Pie
1 box Jello Pumpkin Spice Pudding mix
1 cup milk
1 tub non-dairy whipped topping (I used Cool Whip Lite, but any should be fine)
1 pre-prepared 9 inch graham cracker crust (I bought a reduced-fat crust, but you can use any shortbread or graham cracker crust...or your own recipe)
Prepare Pumpkin Mousse as in recipe on side of pudding box. Instead of putting the mousse in glasses, pour it into a 9 inch graham cracker crust. Put it in the freezer for an hour or until firm.
This stuff is so good, I bought three more boxes of pudding and may make it all holiday season long!
So, you say you want pumpkin pie for Thanksgiving, but you don't have the time to make one, or you don't like to bake? Here's a chilly pumpkin pie that's easy and quick to make...and just as tasty as the real thing.
Pumpkin Mousse Pie
1 box Jello Pumpkin Spice Pudding mix
1 cup milk
1 tub non-dairy whipped topping (I used Cool Whip Lite, but any should be fine)
1 pre-prepared 9 inch graham cracker crust (I bought a reduced-fat crust, but you can use any shortbread or graham cracker crust...or your own recipe)
Prepare Pumpkin Mousse as in recipe on side of pudding box. Instead of putting the mousse in glasses, pour it into a 9 inch graham cracker crust. Put it in the freezer for an hour or until firm.
This stuff is so good, I bought three more boxes of pudding and may make it all holiday season long!
Sunday, September 23, 2007
Peach Spice Cake
And here's that recipe for Peach Spice Cake that was so popular at Uncle Ken's party. Make it for your next fall get-together!
1 box Betty Crocker or your favorite spice cake mix
1 egg
1 egg white
8 oz plain yogurt
1 1/2 cups strong peach tea
1 large fresh peach (or 1 cup drained canned peaches)
3 tablespoons unsweetened applesauce
3 tablespoons wheat germ
Mix all ingredients with electric mixer until smooth. Pour into greased bundt pan. Bake 40-45 minutes or until knife inserted in cake comes out clean.
Serves 8-12, depending on size of slices.
And here's that recipe for Peach Spice Cake that was so popular at Uncle Ken's party. Make it for your next fall get-together!
1 box Betty Crocker or your favorite spice cake mix
1 egg
1 egg white
8 oz plain yogurt
1 1/2 cups strong peach tea
1 large fresh peach (or 1 cup drained canned peaches)
3 tablespoons unsweetened applesauce
3 tablespoons wheat germ
Mix all ingredients with electric mixer until smooth. Pour into greased bundt pan. Bake 40-45 minutes or until knife inserted in cake comes out clean.
Serves 8-12, depending on size of slices.
Sunday, August 05, 2007
Ole!
Here's my simple version of the south-of-the-border rice dish you find in boxes in the stores. It's better for you, and tastes better, too!
Spanish Brown Rice
1 cup water
1/4 cup uncooked brown rice
1/2 medium plum tomato, chopped
1/8 medium green pepper, minced
1/8 small yellow onion, minced
2 small jalapeños, chopped (if you like your Mexican food spicy)
1 tsp ground red pepper (increase if you like your food spicy)
1 tsp ground black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cilantro
Set water on high heat until it reaches boiling. Add rice, tomato, green pepper, and yellow onion. Clean and seed the jalapenos, then add them (keep the seeds for an even spicier dish). Add the spices. Cook for about 20 minutes, or until rice is tender and everything is blended.
Serves 2
Here's my simple version of the south-of-the-border rice dish you find in boxes in the stores. It's better for you, and tastes better, too!
Spanish Brown Rice
1 cup water
1/4 cup uncooked brown rice
1/2 medium plum tomato, chopped
1/8 medium green pepper, minced
1/8 small yellow onion, minced
2 small jalapeños, chopped (if you like your Mexican food spicy)
1 tsp ground red pepper (increase if you like your food spicy)
1 tsp ground black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cilantro
Set water on high heat until it reaches boiling. Add rice, tomato, green pepper, and yellow onion. Clean and seed the jalapenos, then add them (keep the seeds for an even spicier dish). Add the spices. Cook for about 20 minutes, or until rice is tender and everything is blended.
Serves 2
Monday, July 23, 2007
Citrus Sweet
I experimented with a low-fat version of Betty Crocker's Lemon Cake Mix and came up with this moist, sweet, low-fat winner. (You could probably use yellow or white cake mixes, too. Just add more lemon juice.)
Lemon-Lime Cake
1 Package Betty Crocker Lemon Cake Mix (Or your favorite lemon, yellow, or white cake mix)
1 Package Sugar-Free Jell-O Lemon Pudding Mix (Or your favorite sugar-free lemon or vanilla pudding mix)
3 Egg Whites
1/2 cup Wheat Germ
1/2 cup Unsweetened applesauce
2 tablespoons lemon juice
2 tablespoons lime juice
1 cup water
1 teaspoon lemon rind (optional)
1 package Sugar-Free Lime Jell-O (or your favorite sugar-free lime gelatin mix)
Turn stove on to 350 degrees. Coat your choice of pan with cooking spray. (I used a bundt pan.) Combine all ingredients but Lime Jell-O in large mixing bowl for about five minutes or until almost smooth. Add the lime Jell-O last, mixing lightly to create swirls. (Don't mix the Jell-o too thoroughly, or you'll lose the swirl effect.) Pour into choice of pan and bake for the time indicated for that pan on cake mix box.
Makes between 12 and 24 slice or 24 cupcakes, depending on the pan used.
I experimented with a low-fat version of Betty Crocker's Lemon Cake Mix and came up with this moist, sweet, low-fat winner. (You could probably use yellow or white cake mixes, too. Just add more lemon juice.)
Lemon-Lime Cake
1 Package Betty Crocker Lemon Cake Mix (Or your favorite lemon, yellow, or white cake mix)
1 Package Sugar-Free Jell-O Lemon Pudding Mix (Or your favorite sugar-free lemon or vanilla pudding mix)
3 Egg Whites
1/2 cup Wheat Germ
1/2 cup Unsweetened applesauce
2 tablespoons lemon juice
2 tablespoons lime juice
1 cup water
1 teaspoon lemon rind (optional)
1 package Sugar-Free Lime Jell-O (or your favorite sugar-free lime gelatin mix)
Turn stove on to 350 degrees. Coat your choice of pan with cooking spray. (I used a bundt pan.) Combine all ingredients but Lime Jell-O in large mixing bowl for about five minutes or until almost smooth. Add the lime Jell-O last, mixing lightly to create swirls. (Don't mix the Jell-o too thoroughly, or you'll lose the swirl effect.) Pour into choice of pan and bake for the time indicated for that pan on cake mix box.
Makes between 12 and 24 slice or 24 cupcakes, depending on the pan used.
Tuesday, July 10, 2007
Peachy-Keen!
Have a few ripe peaches sitting around, but it's too hot to make them into cakes, crisps, or cobblers? Here's an easy dessert that can be done on any stove top, without turning your house into a sauna during the Dog Days of Summer.
Serves one.
Peach Yogurt Dessert
butter cooking spray
2 small peaches
2 tablespoons unpacked brown sugar
1 tablespoon ground cinnamon
4-6 oz Light Peach Yogurt (I used Dannon's Light n' Fit, but you can use your favorite)
Coat a small nonstick frying pay with butter-flavored cooking spray. Pit two small, very ripe peaches, then slice into wedges. Cook peaches on medium heat for three to five minutes, or until soft. Add brown sugar; cook again for another five minutes. Remove; top with peach yogurt.
I call it a dessert, but I actually had it for lunch today; would probably make a great breakfast topped with granola or cereal, too!
Have a few ripe peaches sitting around, but it's too hot to make them into cakes, crisps, or cobblers? Here's an easy dessert that can be done on any stove top, without turning your house into a sauna during the Dog Days of Summer.
Serves one.
Peach Yogurt Dessert
butter cooking spray
2 small peaches
2 tablespoons unpacked brown sugar
1 tablespoon ground cinnamon
4-6 oz Light Peach Yogurt (I used Dannon's Light n' Fit, but you can use your favorite)
Coat a small nonstick frying pay with butter-flavored cooking spray. Pit two small, very ripe peaches, then slice into wedges. Cook peaches on medium heat for three to five minutes, or until soft. Add brown sugar; cook again for another five minutes. Remove; top with peach yogurt.
I call it a dessert, but I actually had it for lunch today; would probably make a great breakfast topped with granola or cereal, too!
Thursday, June 28, 2007
Egg-strordinary Cuisine
I made this quick Asian-esque egg dish for dinner to accompany some Thai veggies. It was the only protein I had in my fridge, as I'd forgotten to pull out the meat I'd planned on eating today.
Asian Scrambled Eggs
Olive Oil Cooking Spray
1 Large Egg
1 Large Egg White
1 tablespoon rice vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 teaspoon garlic powder
1/2 - 1 teaspoon ground red pepper (depending on how hot you like your food)
Spray small frying pan with olive oil cooking spray. Whisk all other items together in small bowl. Pour in pan; mix eggs until they are scrambled and cooked through, about two minutes. Serves one.
I made this quick Asian-esque egg dish for dinner to accompany some Thai veggies. It was the only protein I had in my fridge, as I'd forgotten to pull out the meat I'd planned on eating today.
Asian Scrambled Eggs
Olive Oil Cooking Spray
1 Large Egg
1 Large Egg White
1 tablespoon rice vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 teaspoon garlic powder
1/2 - 1 teaspoon ground red pepper (depending on how hot you like your food)
Spray small frying pan with olive oil cooking spray. Whisk all other items together in small bowl. Pour in pan; mix eggs until they are scrambled and cooked through, about two minutes. Serves one.
Friday, June 22, 2007
Sweet Summer Treat
This recipe is based after the "Stir n' Drop Sugar Cookies" recipe in the 1963 "Betty Crocker's Cooky Book." Thank goodness the folks at Betty Crocker had a couple of prophets in the early 60s who knew people would someday want lower-fat cookies! I exchanged oil for applesauce to cut down on the fat, cut the sugar content by almost half, and made bars (faster) instead of drop cookies.
I named them "Laura's Fudge Bar Cookies" after the Jersey Shore candy chain stores that make the best chocolate-covered strawberries at the beach! ;)
Laura's Fudge Bar Cookies
3 egg whites
2/3 cup unsweetened applesauce
1/3 cup sugar
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
1/2 cup unsweetened cocoa
1/2 cup strawberries
1/3 cup semi-sweet chocolate chips
Heat oven to 350 degrees. Use cooking spray to grease 13x9 rectangular pan. Mix egg whites, applesauce, sugar, and vanilla in large mixing bowl. Mix flour, baking powder, and cocoa in medium bowl; add mixture to sugar/applesauce. Sir, gradually adding chocolate chips and strawberries.
Pour into pan. Bake 25-30 minutes or until knife pushed into center comes out clean. Makes 24 bar cookies.
This recipe is based after the "Stir n' Drop Sugar Cookies" recipe in the 1963 "Betty Crocker's Cooky Book." Thank goodness the folks at Betty Crocker had a couple of prophets in the early 60s who knew people would someday want lower-fat cookies! I exchanged oil for applesauce to cut down on the fat, cut the sugar content by almost half, and made bars (faster) instead of drop cookies.
I named them "Laura's Fudge Bar Cookies" after the Jersey Shore candy chain stores that make the best chocolate-covered strawberries at the beach! ;)
Laura's Fudge Bar Cookies
3 egg whites
2/3 cup unsweetened applesauce
1/3 cup sugar
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
1/2 cup unsweetened cocoa
1/2 cup strawberries
1/3 cup semi-sweet chocolate chips
Heat oven to 350 degrees. Use cooking spray to grease 13x9 rectangular pan. Mix egg whites, applesauce, sugar, and vanilla in large mixing bowl. Mix flour, baking powder, and cocoa in medium bowl; add mixture to sugar/applesauce. Sir, gradually adding chocolate chips and strawberries.
Pour into pan. Bake 25-30 minutes or until knife pushed into center comes out clean. Makes 24 bar cookies.
Saturday, June 16, 2007
Father's Day Treat
I made this extra low-fat cake for my biological father for Father's Day (since I really had no idea what to get him). I came up with the cooking wine, instead of plain old water, for an extra kick. The extra applesauce is there because I forgot I only had two eggs left and needed something additional to keep the cake moist.
Summer White Fruit Cake
1 box white cake mix (I used Betty Crocker, but any will do.)
1/2 cup white wine (I used cooking, but I imagine alcoholic wine would work as well.)
2 egg whites
2 large bananas, ripe and mashed
1 cup unsweetened, drained applesauce
1/3 cups strawberries
1/3 cup blueberries
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
Prepare pan and white cake mix as shown on box; replace water with wine. Add drained applesauce and mashed bananas, and spices. Mix by hand (how I did it) or electric mixer until smooth. Add strawberries and blueberries, folding them in gently by hand. Place in greased pan. Bake at 350 degrees for 25-30 minutes or as instructed on box.
I made this extra low-fat cake for my biological father for Father's Day (since I really had no idea what to get him). I came up with the cooking wine, instead of plain old water, for an extra kick. The extra applesauce is there because I forgot I only had two eggs left and needed something additional to keep the cake moist.
Summer White Fruit Cake
1 box white cake mix (I used Betty Crocker, but any will do.)
1/2 cup white wine (I used cooking, but I imagine alcoholic wine would work as well.)
2 egg whites
2 large bananas, ripe and mashed
1 cup unsweetened, drained applesauce
1/3 cups strawberries
1/3 cup blueberries
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
Prepare pan and white cake mix as shown on box; replace water with wine. Add drained applesauce and mashed bananas, and spices. Mix by hand (how I did it) or electric mixer until smooth. Add strawberries and blueberries, folding them in gently by hand. Place in greased pan. Bake at 350 degrees for 25-30 minutes or as instructed on box.
Thursday, June 14, 2007
More Recipes From the Riverside Rest
One of the things recommended for me to eat while losing weight was soup. It got so cold over the last few days (dropped as low as the lower 60s here, unusual for Southern New Jersey at this time of year), I decided to finally experiment with a low-fat soup recipe that would also be quick to prepare AND healthy! You can pretty much add whatever veggies you have on hand to this soup (like I did).
To make this soup a vegetarian meal, don't add the ground turkey; to make it vegan, eliminate the turkey and the cheese.
This soup serves four. I found it so filling, it was all I ate for dinner. You can add noodles or corn bread or muffins for a more complete meal.
1 pound 93% lean/7% fat ground turkey
1 can Campbell's Healthy Choice Tomato Soup (or any low-fat and low-sodium tomato soup)
1 cup water (if not using condensed soup, eliminate the water)
1 cup beet greens (or any dense greens on-hand, like spinach)
1 medium celery stalk
1 small tomato or 2 plum tomatoes, diced
2 large mushrooms, diced
2 small zucchini (summer squash), sliced into pieces
1 large radish, cut into thick slices
2 tablespoons yellow onion, minced
1/3 cup cooked asparagus, diced (uncooked can be used, too)
1 teaspoon garlic powder
1 teaspoon basil
1 oz low-fat cheddar cheese, shredded (optional)
1 bay leaf
Brown the ground turkey in a large frying pan for ten minutes, or until only a little pink is left. While turkey is cooking, add soup and, if using condensed soup, water to a large saucepan; bring to a boil for two minutes, or until soup is heated through, stirring constantly. Add ground turkey, vegetables, garlic powder, and basil, and let simmer for ten minutes uncovered. Add the cheese last if you're using it, as it tends to burn quickly; stir it in, simmering for another five minutes. Let cool and serve.
I imagine it could probably be frozen for later meals; most soups can. It'll probably make a nice lunch, too, especially for people like me who are on the go and need something quick and filling but not too fattening.
One of the things recommended for me to eat while losing weight was soup. It got so cold over the last few days (dropped as low as the lower 60s here, unusual for Southern New Jersey at this time of year), I decided to finally experiment with a low-fat soup recipe that would also be quick to prepare AND healthy! You can pretty much add whatever veggies you have on hand to this soup (like I did).
To make this soup a vegetarian meal, don't add the ground turkey; to make it vegan, eliminate the turkey and the cheese.
This soup serves four. I found it so filling, it was all I ate for dinner. You can add noodles or corn bread or muffins for a more complete meal.
1 pound 93% lean/7% fat ground turkey
1 can Campbell's Healthy Choice Tomato Soup (or any low-fat and low-sodium tomato soup)
1 cup water (if not using condensed soup, eliminate the water)
1 cup beet greens (or any dense greens on-hand, like spinach)
1 medium celery stalk
1 small tomato or 2 plum tomatoes, diced
2 large mushrooms, diced
2 small zucchini (summer squash), sliced into pieces
1 large radish, cut into thick slices
2 tablespoons yellow onion, minced
1/3 cup cooked asparagus, diced (uncooked can be used, too)
1 teaspoon garlic powder
1 teaspoon basil
1 oz low-fat cheddar cheese, shredded (optional)
1 bay leaf
Brown the ground turkey in a large frying pan for ten minutes, or until only a little pink is left. While turkey is cooking, add soup and, if using condensed soup, water to a large saucepan; bring to a boil for two minutes, or until soup is heated through, stirring constantly. Add ground turkey, vegetables, garlic powder, and basil, and let simmer for ten minutes uncovered. Add the cheese last if you're using it, as it tends to burn quickly; stir it in, simmering for another five minutes. Let cool and serve.
I imagine it could probably be frozen for later meals; most soups can. It'll probably make a nice lunch, too, especially for people like me who are on the go and need something quick and filling but not too fattening.
Monday, June 11, 2007
Recipes From the Riverside Rest
My friend Tina's blog and two simple, tasty, and low-fat recipes I created today gave me the idea to share them with all of you! The first, New Jersey Jonny Cakes, are inspired by the Rhode Island Jonny Cakes in one of my 50s cookbooks; the second is an easy way to use up leftover cooked carrots and sweet potatoes and light whipped topping (Cool Whip) leftover from parfaits and shortcakes.
Both recipes serve 2.
New Jersey Jonny Cakes
1/3 cup Corn Meal
1 tablespoon brown sugar
1 egg white
2 tablespoons wheat germ
3 tablespoons fat-free milk
2 tablespoons blueberries, crushed
2 tablespoons blackberries, crushed
Mix all items together in a small bowl. Pour small circles on griddle or frying pan coated with cooking spray. Can be topped with butter or margarine and syrup or powdered sugar or eaten plain.
Whipped Sweet Potatoes N' Carrots
1 small sweet potato, skin on
2 medium carrots
1/4 cup light or fat-free whipped topping
1 tsp cinnamon
Cut a small sweet potato and two medium carrots into wheels and chunks. Boil for ten minutes or until soft enough to mash. Strain, and allow vegetables to cool for five minutes, then mash with a fork or potato masher. Add whipped topping and cinnamon; mix until blended.
My friend Tina's blog and two simple, tasty, and low-fat recipes I created today gave me the idea to share them with all of you! The first, New Jersey Jonny Cakes, are inspired by the Rhode Island Jonny Cakes in one of my 50s cookbooks; the second is an easy way to use up leftover cooked carrots and sweet potatoes and light whipped topping (Cool Whip) leftover from parfaits and shortcakes.
Both recipes serve 2.
New Jersey Jonny Cakes
1/3 cup Corn Meal
1 tablespoon brown sugar
1 egg white
2 tablespoons wheat germ
3 tablespoons fat-free milk
2 tablespoons blueberries, crushed
2 tablespoons blackberries, crushed
Mix all items together in a small bowl. Pour small circles on griddle or frying pan coated with cooking spray. Can be topped with butter or margarine and syrup or powdered sugar or eaten plain.
Whipped Sweet Potatoes N' Carrots
1 small sweet potato, skin on
2 medium carrots
1/4 cup light or fat-free whipped topping
1 tsp cinnamon
Cut a small sweet potato and two medium carrots into wheels and chunks. Boil for ten minutes or until soft enough to mash. Strain, and allow vegetables to cool for five minutes, then mash with a fork or potato masher. Add whipped topping and cinnamon; mix until blended.
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