FAMILY FAVORITES FRIDAY

As I said earlier this week we will be attending two family reunions this weekend (the Shinpaugh-my Mom's family, and the Herron-my Dad's clan). Today's recipe is new to me (imagine that) and I'm taking it to both reunions because it sounded like a perfect main dish to transport. I needed something I could prepare ahead and refrigerate then bake the morning of and transport, something that had simple, family friendly ingredients, and something that we would enjoy as leftovers (hopefully there won't be any). I found this dish in one of my Paula Deen magazines. In her article she writes that it is a favorite of Katy Mixon, her son Bobby's wife. I hope your family will enjoy it too!

FAMILY-STYLE CHICKEN DIVAN
1 medium-size head of broccoli
3 c. diced cooked chicken (I'm using canned chicken to make it faster)
1 (10 3/4oz) can cream of chicken soup (use reduced sodium)
1/4 c. mayonnaise
2 tbsp. water
1/2 tsp. fresh lemon juice
1/4 tsp. curry powder
1/4 tsp.ground black pepper
1/3 c. bread crumbs or crushed crackers
1/4 c. shredded cheddar cheese
2 tbsp. butter or margarine melted

1. Preheat oven to 350. Lightly grease a 13x9 baking pan.
2. Steam broccoli until crisp tender. Place broccoli florets in prepared baking dish. Sprinkle chicken over broccoli.
3. In a medium bowl, combine soup, mayo., water, lemon juice, curry powder, and pepper. Pour over chicken and broccoli.
4. In a small bowl, combine bread crumbs, cheese, and melted butter. Sprinkle mixture over casserole. Bake for 25-30 min. or until golden brown and bubbly.

Makes 8-10 servings

THIRSTY THURSDAY

Fall brings cool weather, sweaters, and the urge for drinks to warm the insides. One of my favorite things to do when guests arrive is to fill the crockpot or a large Dutch oven with a warm spicy cider. It's a great "all-day" drink when you're watching football games or just visiting. Today's recipes are variations on that theme.

CIDER SIX WAYS
BASIC SPICED APPLE CIDER
2 qts. (64 oz) apple cider
1/4 c. brown sugar
15 whole cloves
10 whole allspice
2 (3 inch) cinnamon sticks
Combine cider and sugar in a large saucepan, stirring until sugar dissolves. Add remaining ingredients, and bring to a boil. Reduce heat to medium and simmer 15 min. Strain through a sieve, discard solids, and serve warm.
YIELD: 8 servings
CRANBERRY-APPLE: After the cider reaches a boil, reduce heat, and stir in 2 c. unsweetened cranberry juice; let simmer for 20 min.
POMEGRANATE-VANILLA: Just before the cider mixture reaches a boil, add 1/2 vanilla bean, split lengthwise. Reduce heat, and stir in 2 c. pomegranate juice. Let simmer for 20 min.
CITRUSY-SPICED: Use vegetable peeler to shave 2 or 3 (2 inch) sections of orange or lemon rind (no white pith) and add them to the cider while it simmers.
APPLE CIDER NOG: After pouring cider into individual cups top eah with a spoon of low-fat vanilla ice cream. Serve immediately.
ROSEMARY: Stir in three (4-5 inch) sprigs of fresh rosemary before the cider mixture reaches a boil. Reduce heat and simmer for 20 min. Strain before serving.

CROCKPOT WEDNESDAY

Yesterday I tried a new recipe in my trusty crockpot. It was a real hit so I'll share it here today!

SAVORY MUSHROOM AND HERB PORK ROAST

2 medium onions, chopped

12 fresh baby carrots (I just dumped about 1/2 a bag in)

1 boneless pork shoulder butt roast (3-4 lbs.) I used a pork tenderloin almost 2 lbs.

1 can condensed cream of mushroom soup, undiluted (try to get the "healthy" version with less salt etc.

3/4 c. chicken broth

1 can (4 oz.) mushroom stems and pieces, drained (I deleted this. The hubby doesn't do m.rooms)

1/2 tsp. dried thyme

1/2 tsp. Worcestershire sauce

1/4 tsp. dried rosemary, crushed

1/4 tsp dried marjoram

1/4 tsp. pepper

1 tbsp. cornstarch

2 tbsp. cold water

French-fried onions, optional

Place onions and carrots in a 5 qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender

Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 min. or until thickened. (I omitted this step because the gravy was already thick enough to suit me and we don't typically add gravy anyway).

Serve pork with gravy. Sprinkle with French Fried onions if desired. (I did not to save calories and fat)

I served this with some fresh steamed asparagus doused with fresh lemon juice. The recipes suggested noodles or mashed potatoes which I'm sure would be yummy! (Too many carbs)

 

 

TUESDAY'S TREAT

I am the first to admit that baking is not my forte, especially baking cookies. They invariably turn out too dry and hard because I tend to cook them too long. I'm working on that and sometimes I get decent results if I really work at it. I found the recipe for these cookies on the lid of the Quaker oatmeal box. We try to eat oatmeal three or four times a week since fiber is an important part of a healthy diet. This recipe just sounded good so I ventured out to try cookies once more. I was successful! The cookies were moist, and chewy and they stayed that way when stored. So today I share this recipe with all you "real" bakers out there and hope you enjoy them as much as we did!

VANISHING OATMEAL RAISIN COOKIES
1/2 c.( 1 stick) plus 6 tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar (you may use Splenda if you choose)
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. Quaker oats (quick or old fashioned)
1 c. raisins (I had golden ones on hand and they worked fine) I'm going to try Craisins next time.
I also added about 1/2 c. chopped pecans

1. Heat oven to 350. In a large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.
2. Add eggs and vanilla-beat well
3. Add combined flour, baking soda, cinnamon and salt-mix well.
4. Add oats and raisins-mix well
5. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8-10 min. or until light golden brown. Cool 1 min. on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. 

Makes about 4 dozen cookies

MEATLESS MONDAY

This salad would be an awesome lunch or a side dish for dinner. I found it in Paula Deen's magazine. She apparently adapted it from a traditional Greek salad and added a Southern ingredient (black-eyed peas) to make it more interesting! Simple, refreshing, and easy to transport it will be a perfect dish for the two family reunions we will attend this weekend. Tis the season!

BLACK-EYED PEA GREEK SALAD

5 plum tomatoes, seeded and chopped

1 seedless  cucumber, chopped

1 green bell pepper, chopped

1 c. frozen corn, thawed

1 c. frozen black-eyed peas, blanched

1/2 c halved and pitted. kalamata olives

1/2 c. sliced red onion

 1/2 c. Greek vinaigrette dressing (Cardini's makes a delicious light Greek vinaigrette)

In a large bowl, combine tomatoes, cucumber, bell pepper, corn, black-eyed peas, olives and red onion.

Add vinaigrette, tossing gently to combine. Cover and chill, or serve immediately

SEAFOOD SUNDAY

We love seafood whether it's cooked at home or eaten at our favorite restaurant. I try to fix it in one form or another at least once a week because it is healthy as well as yummy. I really wish we had a good place to get fresh seafood but I have to resort to frozen most of the time. Tilapia is one of my favorites, not only because it has such a mild flavor, but also because it can be prepared in a variety of ways.


PECAN CRUSTED TILAPIA
1/2 c. dry bread crumbs
2 tbsp. finely chopped pecans
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. lowfat buttermilk
1/2 tsp. hot sauce
3 tbsp. all-purpose flour
4 (6oz.) tilapia or snapper fillets
1 tbsp. vegetable oil
4 lemon wedges
Combine 1st 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge each fillet in flour, dip in buttermilk mixture, dredge in breadcrumb mixture. Heat 1 1/2 tsp. oil in a large non-stick skillet over medium-high heat. Add 2 fillets and cook 3 minutes on each side or until fish flakes easily with a fork. Repeat procedure with the remaining fillets. Serve with lemon wedges.

SOUPER SATURDAY

It's that time of year when I start to crave soup. It warms your "innards" and satisfies your comfort food cravings. Usually I just put together my own version of Veggie Soup which turns out a little different each time I make it. The base is sauteed onion, garlic, and celery. Then I usually add a large carton of chicken broth, a large can of tomatoes and a small can of tomato sauce, next a can of kidney beans (drained),and 2 pkg. frozen soup mix (I love the one that includes okra). After it simmers slowly for awhile I usually add some form of pasta (something I have leftover in cabinet) and let it cook until the pasta is done. I use my largest pot and enjoy the soup for a few days after. Actually I think it's better warmed over. It also freezes well.
Today I will share another soup recipe that I tried this week.It is hearty and delicious! This one came from TASTE OF HOME. I recommend it as an excellent magazine.

VEGETABLE CHICKEN SOUP
1 large sweet onion
1 c. sliced baby portobello mushrooms (I left these out)
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1 tbsp. butter
1 tbsp. olive oil
5 garlic cloves-minced
3/4 pound boneless skinless chicken breasts- cut into 1/2 inch cubes
1 can (49 1/2 oz) chicken broth
1 can (28 oz.) crushed tomatoes-undrained
2 medium carrots- cut into 1/4 inch slices
1/2 c. medium pearl barley (I have no idea if the barley I used was "medium" but it worked just fine)
1 3/4 tsp. Italian seasoning
1 1/2 tsp. pepper
1/2 tsp. salt (I omit the salt)

• In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic , cook 1 minute longer.

• Transfer to a 5 qt. slow cooker. Cook on low for 5-6 hours or until chicken and barley are tender. My slow cooker was too small so I had to cook it on top of the stove in a large pot simmering slowly.

YIELD: 7 servings 1 1/2 cup= 212 calories, 6 g. fat (2 g sat.) 36 mg cholesterol, 1,236 mg sodium-use no sodium broth and tomatoes and omit salt  and this will be much lower., 27 carbs., 6 g. fiber, 15 g. protein

FRIDAY'S FAMILY FAVORITES

There are some dishes that we go back to time after time and today's choice is a perfect example. It combines ease of preparation, healthy ingredients, and a "comfort food" feel. I have various recipes for Chicken Pot Pie but use this one most of the time. I hope you'll enjoy it as well!

 CHICKEN POT PIES (the recipe makes 2 pies)
 2 cans (9 3/4 oz each) chunk white chicken, drained
1 can (15 1/4 oz) lima beans, drained (substitute peas if you're finicky!)
 1 can sliced carrots (15 oz.), drained
1 jar (4 1/2 oz.) sliced mushrooms, drained (the hubby doesn't like mrooms so I delete them)
1 can (14 1/2 oz.) sliced potatoes, drained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (look for healthier choices)
1 can condensed cream of chicken soup, undiluted
1 1/2 tsp. rubbed sage
1/4 tsp salt (I omit-there's enough salt in the other ingredients)
1/4 tsp. pepper
2 pkg. (15 oz. each) refrigerated pie crust
1 tbsp. butter, melted

• In a large bowl, combine the first 10 ingredients. Line 2- 9 inch pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
• Cover and freeze one pie for up to 3 months. Bake the remaining one at 375 for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
• TO USE THE FROZEN PIE: Remove from the freezer 30 minutes  before baking. Cover edges of crust loosely with foil; place on a baking sheet.

Bake at 425 for 30 minutes. Reduce heat to 375, remove foil. Bake 55-60 minutes longer until golden brown. Let stand for 10 minutes before cutting.
YIELD: 2 pies (6 servings each)

THIRSTY THURSDAY

In an effort to add fruits and vegetables to our diet and to substitute healthy snacks for potato chips and cookies I stumbled across smoothies. Smoothies have been around for a long time (as usual I'm a little behind)!
They can be complicated or simple. I prefer simple! Really all you need is a good blender, some yogurt, a source for ice, and fruit-fresh or frozen. Today I will include a few of our favorite variations on this theme.

BANANA
Blend 2 bananas, 1/2 c. each vanilla yogurt and milk, 2 tsp. honey, a pinch of cinnamon and 1 cup ice. (285 calories)

STRAWBERRY BANANA
Blend 1 banana, 1 cup strawberries, 1/2 c. each vanilla yogurt and milk, 2 tsp. honey, a pinch of cinnamon and 1 cup ice. (310 calories)

BLUEBERRY-BANANA
Blend 1 banana, 1 c. blueberries, 1/2 c. unsweetened coconut milk, 1 tbsp. each honey and lime juice, 1/4 tsp. almond extract and 1 cup ice.

CREAMY PINEAPPLE 
Blend  2 cups chopped pineapple, 1/2 cup cottage cheese (lowfat), 1/4 cup milk, 2 tsp. honey, 1/4 tsp. vanilla, a pinch each of nutmeg and salt (I omit the salt), and 2 cups ice

DRINK UP!

TUESDAY'S TREAT 
Sometimes you just need a special treat! Even in the middle of a busy week it can add a little sparkle to your day! Today's treat has been a favorite of mine for years. It is definitely a "once in a while treat" since it's not on anybody's healthy list. HO HUM! I make it for holidays or for special occasions when you need a lot of sweets. In the past I have made Christmas goodie bags for everyone with these inside. Hope they make your day!
P-NUT BUTTER BALLS
2 sticks margarine
1 c. peanut butter (if you use crunchy omit pecans)
1 1/2 c. oatmeal
1 c. chocolate chips (I like dark chocolate)
1 c. coconut
1 box  powdered sugar 
1/2 c. chopped pecans
Melt margarine, let cool. Mix all other ingredients. Add margarine and mix together with your hands. Form into 1 inch balls. Makes about 50.

ENJOY ALONG WITH A VIGOROUS WORKOUT!
 

CROCKPOT WEDNESDAY

The crockpot is an indispensable tool in the kitchen of a busy cook. It can be used for various tasks including preparing a meal while away from the kitchen, keeping food warm, or serving on a casual buffet. Today's recipe is a party food. The meatballs could be used as a snack or placed on a serving table with hoagie rolls and toppings to make some killer meatball sandwiches.

PARTY MEATBALLS
1 pkg. (38 oz.) frozen cooked meatballs, thawed
1 bottle (14 oz.) ketchup
1/4 c. A.1. steak sauce
1 tbsp. minced garlic
1 tsp Dijon mustard
Place meatballs in a 3 qt. slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic, and mustard. Pour over meatballs. Cover and cook on LOW for 3-4 hours or until meatballs are heated through.
Yield: about 6 dozen
1 meatball=52 calories, 4g. fat (2 sat) 11 mg cholesterol, 193 mg. sodium, 3g. carbohydrate, trace fiber, 2g. protein

MEATLESS MONDAY!
Cutting down on meat in our daily diet has been a challenge. Carnivores rule at our house but you can learn some new tricks to satisfy the savage beast inside. One of these is to have one day when meat is totally absent from the menu and include a satisfying tasty substitute. This veggie and bean simmer provides lots of healthy ingredients and has all the trappings of a comfort food!
COLORFUL VEGGIE AND BEAN SIMMER
1/2 medium onion-chopped
1 1/2 tbsp. garlic-chopped
1 tbsp olive oil
1/2 c. zucchini-chopped
1 c. frozen bell pepper strips
1/2 c. frozen broccoli
1 can (14.5 oz.) diced tomatoes (use no salt added for good health)
1 can garbanzo beans-rinsed and drained
1/8 tsp. ground cumin
pepper to taste
Saute onions and garlic in olive oil over medium heat until lightly browned and tender. Add zucchini, bell pepper and broccoli; cook until veggies begin to soften. Add tomatoes and beans. Add cumin and black pepper to taste. Cover and simmer for 15 minutes, or until all veggies are cooked and some liquid has been reduced. Refrigerate any leftovers. Serves 4