TUESDAY'S TREAT

Today I share treats from two of my favorite ladies, Mom B. and Aunt Deede. These two sisters are now in their 80's and have been great cooks for many years. Aunt Deede still cooks a full breakfast (including homemade biscuits) every morning for my Uncle J.F. and Mom B., (even though her arthritis limits her time in the kitchen), still wows us with her deviled eggs and dressing at the holidays. Last Christmas I made cookbooks for our (now young adult) children with special  family recipes. All three of the  "grand kids" are wonderful cooks and I hope they'll be sharing these recipes for many years to come.

CHOCOLATE OATMEAL CANDY

(one of Mom B.'s favorites)

2 c. sugar

1 stick margarine

1/2 c. milk

4 tbsp. cocoa

2 1/2 c. rolled oats

1/2 c. peanut butter

2 tsp. vanilla

optional- 1/2 c. nuts

Ina  medium saucepan combine margarine, sugar, milk, and cocoa. Bring to a full boil for 1 1/2 min. Pour in oatmeal, peanut butter, and vanilla. Stir until cool enough to handle (it will thicken). Drop by spoonfuls onto waxed paper. The candy sets up in a few minutes.

ORANGE CARROT CAKE

(Aunt Deede is famous for her carrot cake with many variations)

1 1/4 c. vegetable oil

1 c. brown sugar firmly packed

1 c. white sugar

4 large eggs

2 c. all-purpose flour

1 tsp. baking powder

1 tsp baking soda

1 tsp. salt

1 tsp. cinnamon

3 c. shredded carrots

zest of one orange

1 tsp. orange extract

Beat oil and sugars well.

Add eggs one at a time, beating well after each addition.

Whisk flour and next 4 ingredients. Blend gradually into sugar mixture.

Stir in carrots, zest, and orange extract.

Divide batter among 3 (9inch) greased and floured cake pans. Bake in the center of the oven at 325 for 35 min. or until a wooden pick comes out clean. Cool 10 min. then turn out of pans onto a rack. 

Frost with:

CREAMY ORANGE FROSTING

12 oz. cream cheese- softened

3/4 c. butter or margarine-softened

Finely grate zest of 1 orange

6 c. confectioner's sugar

1 tsp. orange extract

Beat cream cheese, butter, and zest until smooth.

Gradually add sugar, beating until smooth.

Blend in extract.

MEATLESS MONDAY

Today's recipe is rich in taste and easy to prepare. It would be delicious paired with chicken, ham, or pork chops. It could also serve as an excellent dish to carry to a gathering.

SQUASH-RICE CASSEROLE

8 c. sliced zucchini(about 2 1/2 lbs)

1 c. chopped onion

1/2 c. fat-free less-sodium chicken broth

2 c. cooked rice

1 c.(4oz.) shredded reduced-fat sharp cheddar cheese

1 c. fat-free sour cream

1/4 c.(1oz.) grated Parmesan cheese, divided

1/4 c. Italian-seasoned breadcrumbs

1 tsp. salt (I omit)

1/4 tsp. black pepper

2 large eggs, lightly beaten

cooking spray

Preheat oven to 350

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 min. or until tender. Drain; partially mash with a potato masher.

Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. 

Bake at 350 for 30 min. or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned.

FRIDAY'S FAMILY FAVORITES

This version of lasagna is made for those of us who love lasagna but are trying to cut meat and calories. You may choose to cut corners and save time by using precut veggies. It freezes well and can be reheated the next day in the microwave.

GARDEN-STYLE LASAGNA

Cooking spray

2 c. chopped onion

4 garlic cloves, minced

2 tsp. olive oil, divided

2 c. chopped zucchini (about 8 oz.)

2 c. chopped yellow squash (about 8 oz.)

2 c. thinly sliced carrot (about 8 oz.)

2 c. chopped broccoli (about 6 oz.)

1 tsp. salt divided (I omit)

1/2 c. all-purpose flour (about 2 1/4 oz.) 

3 1/2 c. 1% low-fat milk

1 c. grated fresh Parmesan cheese, divided

1/4 tsp. freshly ground black pepper

Dash of nutmeg

1 (10 oz.) pkg. frozen spinach, thawed and drained

1 1/2 c. 1% low-fat cottage cheese

2 c.( 8 oz.) pre-shredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

PREPARATION

Preheat oven to 375

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes or until lightly browned. Add garlic; saute 1 minute. Spoon onion mixture into large bowl.

Heat 1 tsp. oil in pan over medium-high heat. Add zucchini and yellow squash; saute 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 tsp. oil in pan over medium-high heat.. Add sliced carrot; saute 4 minutes or until tender. Add chopped broccoli; saute 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 tsp salt; toss well to combine.

Place flour in a mdium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick; stirring constantly. Remove from heat. Add 1/2 c. Parmesan, remaining 1/2 tsp. salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1 1/2 c. mozzarella; stir well. Spread 1/2 c. spinach mixture in bottom of  13x 9 inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 c.), half of vegetable mixture ( about 2 1/2 c.), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 c. Parmesan and remaining 1/2 c. mozzarella.

Cover and bake at 375 for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

TUESDAY'S TREAT

Cutting down on sweets and managing your weight doesn't have to mean giving up all things yummy. Today's treat is a delicious indulgence that is lighter and when eaten in small portions can quench that thirst for sweet!

It comes from the Jan./Feb. issue of DIABETIC COOKING.

PEANUT BUTTER PUDDING PIE WITH CRUMB PASTRY

CRUST:

2 1/2 c. multi-grain O-shaped cereal

2 tbsp. butter

2 tbsp. natural smooth peanut butter

2 tbsp. water

PIE:

2 pkg. (1 oz. each) sugar-free vanilla instant pudding and pie filling

3 c. cold fat-free (skim) milk

1/3 c. natural smooth peanut butter

1 c. thawed sugar-free whipped topping

2 tsp. miniature semisweet chocolate chips

Place cereal in 1 gallon zipbag. Crush cereal with a rolling pin to make coarse crumbs. Microwave butter and 2 tbsp. peanut butter on HIGH 30 seconds in medium microwaveable bowl. Stir in cereal crumbs. Sprinkle mixture with water and stir with a fork until cereal is evenly coated. Press crumb mixture evenly over bottom and side of 9 inch pie plate using hands or bottom of glass. Set aside.

Beat pudding mixes and milk in large bowl with whisk 2 minutes; gradually stir 1/3 c. peanut butter into pudding mixture. Spoon into pie shell. Spread with whipped topping. Sprinkle with chocolate chips. Refrigerate overnight or freeze 1 hour before serving.

* I wonder if this would do well in individual tart pans. I think that would help with portion control since it would be really tempting to eat a LARGE slice or two!

MEATLESS MONDAY

Today's recipe is a stew that proves that "hearty" doesn't have to mean "meaty". It is printed in the Jan./Feb. issue of DIABETIC COOKING.

TEX MEX BLACK BEAN AND CORN STEW

1 tbsp. canola or vegetable oil

1 small onion, chopped

4 cloves garlic, minced

1 tsp chili powder

1 tsp. ground cumin

1 can (about 14 oz.) fire-roasted diced tomatoes

3/4 c. salsa

2 medium zucchini or yellow squash (or 1 of each) cut into 1/2 inch chunks

1 c. frozen corn kernels

1 can (About 15 oz.) no-salt added black beans, rinsed and drained

1/2 c. (2 oz.) shredded Cheddar or pepper jack cheese

1/4 c. chopped fresh cilantro or green onion

Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add garlic, chili powder, and cumin; cook and stir 1 minute. Stir in tomatoes, salsa, zucchini, corn, and black beans. Bring to a boil over high heat. Reduce heat; cover and simmer 20 min. or until vegetables are tender.

Ladle into shallow bowls; top with cheese and cilantro.

SEAFOOD SUNDAY

I love just about any kind of seafood; and scallops are no exception. I like them because they can be prepared in a short time and they have a mild taste. This recipe came from last month's edition of DIABETIC COOKING. It is so simple; and when paired with the spinach also healthy.

SEARED SCALLOPS OVER GARLIC-LEMON SPINACH

1 tbsp. olive oil

1 lb. sea scallops (about 12)

1/4 tsp. salt

1/8 tsp. black pepper

2 cloves garlic, minced

1 shallot, minced

1 bag (6 oz.) baby spinach leaves, washed

1 tbsp. fresh lemon juice

lemon wedges, optional

*Make sure scallops are dry before putting them in the pan so they can get a golden crust.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper.

Place scallops in skillet; cook 2-3 minutes on each side until golden. Remove from pan; cover to keep warm.

Add garlic and shallot to skillet and cook until garlic is fragrant; about 45 seconds.

Add spinach; cook 2 minutes or until spinach starts to wilt; stirring occasionally. Remove from heat and stir in lemon juice.

Serve scallops over spinach and garnish with lemon wedges, if desired.

SOUPER SATURDAY

I made this soup for us today. It is delicious and very healthy.I had only chicken broth in the pantry so I used it instead of vegetable broth. the kale, carrots, and cannellini beans add lots of fiber. I was also able to practice with my new food processor chopping all the veggies and pureeing the beans. Cornbread is really good with it.

TWO-BEAN SOUP WITH KALE

3 tbsp. olive oil

1 c. chopped onion

1/2 c. chopped carrot

1/2 c. chopped celery

1/2 tsp. salt, divided (I omit)

2 garlic cloves, minced

4 c. vegetable broth, divided

7 c. stemmed, chopped kale (about 1 bunch)

2 (15 oz.) cans no-salt added cannellini beans, rinsed, drained, and divided

1 (15 oz.) can no-salt added black beans, rinsed and drained

1/2 tsp. freshly ground black pepper

1 tbsp. red wine vinegar

1 tsp. chopped fresh rosemary (I only had dried so I put in a couple of tsp.dried rosemary)

Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. Stir in 3 c. vegetable broth and kale. Bring to a boil; reduce heat and simmer 3 minutes or until kale is crisp-tender.

Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini and black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 tsp. salt, vinegar, and rosemary.

*Rotisserie chicken or Italian sausage may be added if you are a carnivore!

FRIDAY'S FAMILY FAVORITES

Weekends are a great time to sleep in and make a  family breakfast/brunch. This a real luxury for most families as weekends also can involve errands, kids' sports activities, and home projects. Today's recipes can be made on those rare weekends when the family can enjoy a leisurely time together.

This recipe is from MISS MARY BOBO'S COOKBOOK.

BREAKFAST POTATOES

6 potatoes, peeled and grated

1 medium onion, peeled and grated

2 large eggs, slightly beaten

1/2 c. flour

salt and pepper to taste

oil

In a large bowl combine the first 4 ingredients. In a large skillet heat the oil.Spoon the potato mixture into the hot oil and salt and pepper generously.(I would omit salt) Reduce heat to medium, brown on both sides, remove to platter, and serve hot. May sprinkle with paprika, if desired.

Frittatas make a hearty breakfast/brunch dish as well as a lunch or dinner entree served with a salad or fresh fruit. This recipe comes from COOKING LIGHT COOKBOOK and includes cooked couscous to add texture and make it more filling.

RED BELL PEPPER FRITTATA

1/2 c. water

1/3 c.uncooked couscous

1 tbsp. water

3/4 tsp. salt

1/4 tsp. black pepper

4 large egg whites ( I might substitute egg substitute)

3 large eggs

Cooking spray

2 c. red bell pepper strips

1 c. thinly vertically sliced onions

2 garlic cloves, minced

1/3 c. (1 1/2) oz.) Manchego or Monterey Jack cheese

Preheat oven to 350.

Bring 1/2 c. water to a boil in a small saucepan; gradually stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.

Combine 1 tbsp. water, salt, black pepper,egg whites and eggs in a medium bowl, stirring with a whisk.

Heat a 10 inch ovenproof, nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and garlic; saute 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350 for 10 minutes or until set. Let stand 5 minutes before serving. 

YIELD: 4 servings (wedges)

THIRSTY THURSDAY

Since I received a new COOKING LIGHT cookbook for Christmas I am reading through it and using recipes from it. I really like to do that when I get a new cookbook because it gives me an overview and lets me try some new dishes. I invest in some "skinny" sticky notes in bright colors and mark the recipes I definitely want to try as I read through the book. I designate a different color for each type of recipe-ex: pink-sweets, green-veggie dishes,yellow-main dishes etc. This saves me time when I go back to the book later looking for something to make. Today's recipes give some new choices for warm Winter drinks.

HOT MOCHA

6 c. hot strong brewed coffee

1/2 c. sugar (I think Splenda would work)

1/2 c. unsweetened cocoa

6 tbsp. Kahlua (coffee flavored liqueur)

Combine all ingredients except Kahlua in a medium saucepan. Cook coffee mixture over medium heat until hot; stirring frequently-do not boil. Remove coffee mixture from heat.

YIELD: 13 (1/2 c.) servings

HOT CHOCOLATE WITH GINGER

1/3 c. chopped, peeled fresh ginger

2 tbsp. sugar

2 tbsp. water

4 c. 1% reduced-fat milk

1/2 c. fat-free chocolate syrup

Combine first 3 ingredients in a medium saucepan; cook over medium heat until sugar dissolves and is golden (about 1-2 minutes), stirring frequently. Remove from heat; cool slightly.

Stir in milk and chocolate syrup; cook over medium-low heat 13 minutes or until thoroughly heated, stirring frequently (do not boil) Strain milk mixture through a sieve; discard solids.

YIELD: 4 (3/4c.)servings

TUESDAY'S TREAT

CHOCOLATE...Just the word makes me salivate (sorta like Pavlov's dog). Recently more and more has been written about how chocolate is actually good for you. Who knew that something that tastes so good could be good for you?? Today's treat includes 2 recipes; one from the December issue of DIABETIC COOKING, the other from the Jan./Feb. issue of COOKING LIGHT. Both of them are lighter; so INDULGE!

CHEWY MOCHA BROWNIE COOKIES

1 c. all-purpose flour

1/4 tsp. baking soda

1/4 c.(1/2 stick) margarine

2/3 c. granulated sugar

1/3 c. unsweetened cocoa powder

1/4 c. brown sugar

1 1/2 tsp. instant coffee granules

1/4 c. reduced-fat buttermilk

1 tsp. vanilla

2 tbsp. powdered sugar

Combine flour and baking soda in small bowl. Melt margarine in medium saucepan; remove from heat. Stir in granulated sugar, cocoa, brown sugar, and coffee granules. Add buttermilk and vanilla; mix well. Stir in flour mixture just until combined. Transfer dough to medium bowl. Cover and refrigerate 1 hour (Dough will be stiff.)

Preheat oven to 350. Spray cookie sheets with nonstick cooking spray or line with parchment paper. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

Bake 10-11 min. or until edges are firm. Cool cookies on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Sprinkle with powdered sugar just before serving.

Makes 2 dozen cookies

CLASSIC FUDGE-WALNUT BROWNIES

3.38 ounces all-purpose flour (about 3/4 c.)

1 c. granulated sugar

3/4 c. unsweetened cocoa

1/2 c. packed brown sugar

1/2 tsp. baking powder

1/4 tsp. salt

1 c. bittersweet chocolate chunks, divided

1/3 c. fat-free milk

6 tbsp. butter, melted

1 tsp. vanilla extract

2 large eggs, lightly beaten

1/2 c. chopped walnuts, divided

cooking spray

Preheat oven to 350

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients(through salt) in a large bowl. Combine 1/2 c. chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 c. chocolate, and 1/4 c. nuts to flour mixture; stir to combine.

Pour the batter into a 9 inch square metal baking pan coated with cooking spray; sprinkle with remaining  1/4 c. nuts. Bake at 350 for 22 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

MEATLESS MONDAY

I like cauliflower but find it really boring unless it's cooked with other vegetables or has a sauce of some kind. Some sauces can be very caloric but this one is not too bad so I'm going to try it out this week. See what you think.

ROASTED CAULIFLOWER WITH CHEESE SAUCE

1 medium head cauliflower (about 2 1/4 lbs) trimmed and cut into florets

6 cloves garlic, halved lengthwise

3 tbsp. olive oil

1/2 tsp. salt (I omit)

1/4 tsp. black pepper

CHEESE SAUCE

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

1 1/2 c. 2% milk

1/4 tsp. salt (I omit)

Pinch ground nutmeg

6 oz. cheddar cheese shredded (1 1/2 c.)

CAULIFLOWER: Heat oven to 450. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil. While stirring, season with salt and pepper. Transfer to a rimmed baking sheet. Roast at 450 for 30 min, stirring once.

Meanwhile, prepare CHEESE SAUCE: Melt butter over medium-high heat in a medium-size saucepan (not non-stick). Whisk in flour and cook 2 min. Gradually add milk, whisking until smooth. Bring to a simmer, whisking occasionally. Season with salt and nutmeg. Simmer 4 minutes and remove from heat. Stir in shredded cheese, whisking until smooth.

Transfer roasted cauliflower and garlic to a platter. Top with cheese sauce and serve immediately.

MAKES 8 servings

FRIDAY'S FAMILY FAVORITE

Brrrr! It's January in East Tennessee and the weather is CHILLY! Did someone say CHILI?  Today I post some of my favorite chili recipes (just for you Susan G., even though I'll bet none will be as good as your Dad's). 

My most recent favorite belongs to Ree Drummond (The Pioneer Woman). I love her cookbook and her website.

SIMPLE PERFECT CHILI

2 garlic cloves

1 tsp. ground oregano

1 tbsp. ground cumin

1/4 tsp. cayenne pepper(optional)

2 tbsp. chili powder

2 lbs. ground beef

one 8 oz. can tomato sauce

1 tsp. salt (I omit)

1/4 c. masa (corn flour, found in the Mexican section of the market-if your market doesn't have it you may leave it out. It serves as a thickener and adds a corn taste)

Optional ingredients: I add all of these

1 can pinto beans

1 can kidney beans

1 jalepeno, seeded and finely chopped

1 can diced tomatoes and chilies (Rotel)

FOR SERVING: Shredded cheddar cheese, chopped onion, Fritos. I also love to serve with cornbread

Brown ground beef in a large pot with the garlic. Drain off excess fat. Add tomato sauce, spices and salt. Stir together well, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry add water 1/2 c. at a time as needed. (I always add water because I don't like it too thick). After an hour place the masa in a small bowl. Add 1/2 c. water and stir with a fork. Dump the masa mixture into the chili. Stir together well and add any optional ingredients. Stir together and simmer 10 more minutes. This freezes really well. Freeze in individual servings for a quick, warming lunch.

The next is my favorite recipe with turkey. Although, now, I substitute turkey for beef  no matter what recipe I'm using.

TURKEY AND BEAN CHILI

1 c. chopped red onion

1/3 c. chopped, seeded Poblano pepper (about1)

1 tsp. bottled, minced garlic

1 1/4 lb. ground turkey

1 tbsp. chili powder

2 tbsp. tomato paste

2 tsp. dried oregano

1 tsp. ground cumin

1/4 tsp. salt (I omit)

1/4 tsp. black pepper

1 (19oz.) can cannelini beans, rinsed and drained

1 (14.5 oz.) can diced tomatoes, undrained (I use no-salt added)

1 (14oz.) can, fat-free, less-sodium chicken broth

1/2 c. chopped fresh cilantro

6 lime wedges (I don't use the last two ingredients)

Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 min. or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 min. Stir in cilantro, if desired and garnish with lime wedges.

The next recipe is my favorite Vegetarian chili. I've made it for years and the recipe is from Cooking Light Magazine. I still prefer my chili with lots of meat and beans but this one is delicious.

VEGETARIAN CHILI

2 c. chopped onion

3/4 c. chopped red bell pepper

3/4 c. chopped green bell pepper

1 garlic clove, minced

1 tbsp. chili powder

1 tsp. dried Italian seasoning

1 (16.oz.)can Great Northern beans, rinsed and drained

1 (15.oz) can tomato sauce

1 (15. oz) can kidney beans, rinsed and drained

1 (15oz,) can black beans, rinsed and drained

1 (14.5 oz.) can no-salt-added diced tomatoes, undrained

5 tsp. grated Parmesan cheese

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add onion and peppers and saute 10 min. or until tender. Add garlic; saute 30 seconds. Add chili powder and next 6 ingredients (chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 min. or until thoroughly heated. Ladle into soup bowls; sprinkle with cheese.

YIELD: 5 servings

THIRSTY THURSDAY

In keeping with the "warm your insides" theme I am printing today's recipe that came in my email from Taste of Home Magazine. The juices are healthy and I think you might substitute cranberry juice for a different twist if you want a change up. The last time I made spiced cider I didn't have any cheesecloth so I just dumped the spices in and then when the mix had cooked long enough I poured it through a strainer and it worked just fine. I do like the idea of skipping that step though.

SPICED APPLE-GRAPE JUICE

4 c. white grape juice

3 c. unsweetened apple juice

1 c. water

2 cinnamon sticks

12 whole cloves

8 whole allspice

In a large saucepan, combine the grape juice, apple juice and water. Place the spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.

Bring to a boil. Reduce heat; simmer, uncovered, for 1-1 1/2 hours or until flavors are blended. Discard spice bag. Serve warm in mugs.

YIELD:8 servings

I really enjoy a nice glass of wine and am always up for a winery visit and tasting when we travel. I must print this recipe for my friends who are also vino fans. I haven't tried it but it sounds intriguing and definitely falls under the "warm your insides" category! 

SANGRIA WINE

1 bottle(750 milliliters) dry red wine

1 c. lemon-flavored rum

2 cans (12 oz. each) lemon-lime soda, chilled

2 medium lemons, sliced

2 medium limes, sliced

Ice cubes (yes, cold drinks can warm your insides!)

In a pitcher,combine the wine, rum, and soda; add lemon and lime slices. Serve over ice.

YIELD: 10 servings: 5 for me and some to share ;>)

CROCKPOT WEDNESDAY

Pork is one of my favorite "go to" meats. It is lean, tender, and can be fixed in a variety of ways. I love fixing those small pork tenderloins and slicing them for dinner or buying a large pork roast and marinating it or creating a delicious rub and serving it for company (Christmas dinner this year). Boneless pork chops can be fixed so many different ways and are quick, easy, and affordable. Today's recipe comes from a new magazine I am receiving this year DIABETIC COOKING. It's definitely on my "fix it" list for this month.

ORANGE TERIYAKI PORK

1 lb. lean pork stew meat cut into 1 inch cubes

1 pkg.(16 oz.) frozen bell pepper blend for stir fry

4 oz. sliced water chestnuts

1/2 c. orange juice

2 tbsp. quick-cooking tapioca

2 tbsp. packed  light brown sugar

2 tbsp. teriyaki sauce

1/2 tsp. ground ginger

1/2 tsp. dry mustard

1 1/3 c. hot cooked rice (I will use brown rice)

Coat large skillet with non-stick cooking spray; heat skillet over medium heat. Add pork; brown on all sides. Remove from heat;set aside.

Place bell peppers and water chestnuts in slow cooker. Top with browned pork. Mix orange juice, tapioca, brown sugar, teriyaki sauce, ginger and mustard in a large bowl. Pour over pork mixture in slow cooker. Cover; cook on LOW 3-4 hours. Serve with rice.

MEATLESS MONDAY

I do my best to have at least one meal a week that includes only vegetables. Therefore, I am always on the lookout for interesting veggie recipes. I am making this one this week if the squash looks good at the market. I will probably add some type of bean and maybe okra or corn on the cob that I still have frozen from last summer's fresh veggies.

FARMER'S MARKET SQUASH SAUTE

1 medium yellow summer squash, cut into 1/4 inch slices

1 medium zucchini, cut into 1/4 inch slices

1 1/2 tsp. olive oil

1/4 c. grape tomatoes

1 garlic clove, minced

1/4 c. shredded part-skim mozzarella cheese

1 tbsp. fresh basil or 1 tsp. dried basil

Dash salt (I omit)

1 tbsp. grated Parmesan cheese

In a large skillet, saute squash and zucchini in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Remove from the heat. Stir in the mozzarella, basil, and salt. Sprinkle with Parmesan cheese.

SOUPER SATURDAY

It's a "Chili" day today; a rainy, dreary, football on tv day. This kind of day makes you want to curl up with a good book and drink hot chocolate. Today's recipe is perfect for just this kind of day. It comes from one of my favorite Christmas gifts this year THE COOKING LIGHT COOKBOOK.

WHITE CHICKEN CHILI

2 pounds boneless, skinless chicken breast, cut into bite-sized pieces

2 c. finely chopped onions

2 garlic cloves, minced

2 tsp. ground cumin

1/2 tsp.dried oregano

1 tsp. ground coriander

2 (4.5 oz.) cans chopped green chiles, undrained

1 c. water

2 (15.5 oz.) cannellini beans, rinsed and drained

1 (14 oz) can fat free less-sodium chicken broth

1/2 tsp. hot pepper sauce

1 c.(4 oz.) shredded  Monterey Jack cheese

1/2 c. chopped fresh cilantro

1/2 c. chopped green onions

Heat a large, non-stick skillet over medium-high heat. Coat the pan with cooking spray. Add chicken to pan; cook 10 min. or until chicken is browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat with cooking spray.Add onion to pan and cook 6 min. or until tender.Add garlic, saute 2 min. Stir in cumin, oregano, and coriander; saute 1 min.

Stir in chiles; reduce heat to low, partially cover, and cook 10 min. Add chicken, 1 c. water, beans, and broth; bring to a simmer. Cover and simmer 10 min.

Stir in hot sauce. Ladle into bowls; sprinkle with cheese, cilantro,and  green onions.

YIELD: 8 servings

THIRSTY THURSDAY

Today I share 2 recipes. One I found in the food insert of the newspaper this week. It fits in the "healthy drinks" category. The other we received as a Christmas gift and I definitely think it is worth passing along as a "warming Winter drink".
Last year I published a whole series of healthy smoothies. Most of these had fresh or frozen fruit added. These smoothie ideas also add veggies (interesting). I definitely plan to give them a try!

TANGERINE PINEAPPLE AND STRAWBERRY SMOOTHIE

Freshly squeezed tangerine juice, plain yogurt, fresh pineapple, frozen blueberries, flax seeds and banana.

APPLE-KALE SMOOTHIE

Orange juice, fresh ginger, apple and kale.

Use more or less of what you like!
Remember to add the liquid to the blender first!

I remember this recipe from many moons ago. I had almost forgotten it until it appeared in  my stocking! Thanks Sandy and Mark! Yum!
HOLIDAY SPICED TEA
1/2 c. instant tea mix
2 c. orange flavored drink mix (Tang)
3/4 c. white sugar (I'll bet you could use Splenda)
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Use 2 heaping teaspoons in boiling water for a delicious hot drink.
Present it to friends or co-workers in a pretty tin with this recipe. They'll love you for it!

CROCKPOT WEDNESDAY

All you need is 20 minutes to get this dish in the slow cooker, then you have a hearty chicken and veggie supper waiting for you when you get home.
CHICKEN THIGHS WITH CARROTS AND POTATOES
1 med. onion
4 medium-size new potatoes (about 1 lb.)
2 c. baby carrots
1/4 c. chicken broth
1/4 c. dry white wine or chicken broth
1 tsp. minced garlic
1/2 tsp. dried thyme
1 1/4 tsp. salt (I omit)
1/2 tsp. pepper, divided
1 tsp. paprika
6 skinned, bone-in chicken thighs
PREPARATION:
Halve onion lengthwise, and cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices. Place onion in a lightly greased 6 qt. cooker; top with potatoes and carrots.
Combine broth, next 3 ingredients, 3/4 tsp salt, and 1/4 tsp. pepper. Pour over vegetables.
Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp pepper; rub over chicken. Arrange chicken on top of vegetables.
Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
This recipe was in Southern Living October 2009 issue

TUESDAY'S TREAT

During the holidays I made three desserts: pineapple upside-down cake (a lighter version), lemon pie (using sugar-free pudding), and Chess Pie (not on anyone's diet list).The Chess Pie was the first to disappear. It was my first attempt at this kind of pie even though it is one of my favorites. It was delicious! I read the recipe in my Southern Living Source Newsletter. 
CLASSIC CHESS PIE
1/2 (15 oz.) pkg. refrigerated pie crust
2 c. sugar
2 tbsp. cornmeal
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 c. butter or margarine, melted
1/4 c. milk
1 tbsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten
Preparation:
Fit pie crust into a 9 inch pie plate according to package directions; fold edges under and crimp.
Line pastry with aluminum foil and fill with pie weights or dried beans.
Bake at 425 for 4-5 min. Remove weights and foil; bake 2 more minutes or until golden. Cool.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
Bake at 350 for 50-55 min., shielding edges with aluminum foil after 10 min. to prevent excessive browning. Cool completely on a wire rack.
VARIATION: Coconut Chess Pie: Prepare filling as directed above; stir in 1 c. toasted flaked coconut before pouring into pie crust. Bake as directed above.

MEATLESS MONDAY

Since this is my first post of 2012 I will have to begin with some cooking goals (not resolutions) for the new year. Santa was generous this year and brought a Kitchenaid food processor; now I must learn to use it and include it in my daily meals. We continue our goal to eat healthy by cutting red meat and adding vegetables and fruit. Portion control will be an addition to that healthy eating goal. I'm putting away the large plates we have and using salad plates on a regular basis. I want to continue my habit of making a menu and a weekly grocery list from it and sticking to the list when I shop. A fresh seafood market is scheduled to come to our town soon and I intend to visit it on a regular basis to increase the amount of fish in our diet. I will continue to include local fresh produce in our meals and hope to increase the amount and variety. I plan to purge my recipe collection and add more healthy choices. I received a COOKING LIGHT cookbook for Christmas and that should be a marvelous resource. Being retired makes it difficult for me to stay on a regular meal schedule. This year I plan to work at eating the evening meal earlier and adding a couple of healthy snacks during the day. We have found that a regular meal schedule helps keep the Hubby's blood sugar in check. I'm sure as the year progresses I will add new goals as the need arises but for now I'll be doing well to work on these few.
Today's recipe is another from MISS MARY BOBO'S BOARDING HOUSE COOKBOOK. I fixed it yesterday as part of the traditional New Year's Day menu. I was able to use the ham hock left over from the Christmas Honey-Baked ham (not the healthiest thing in the refrigerator, but delish). When I fix this recipe on a regular day I will omit the ham. The red pepper flakes really add a zing!

SOUTHERN GREENS AND POT LIKKER 
1 ham hock (or 4 strips bacon, or 2 oz. diced salt pork)
2 c. water
1 pound turnip greens (or mustard or collards) I used collards.
1/2 tsp. dried red pepper flakes
3 hard-boiled eggs, sliced and quartered (I omitted these)


In a large pan combine the ham hocks and water. Bring the water to a boil. Cover and reduce the heat and simmer for 2 hours, adding water to maintain 2 cups.(If using bacon or salt pork, fry in heavy saucepan until crisp. remove the bacon or salt pork from the drippings. add water to the rendered fat.)

While the ham hocks cook, wash the greens, removing stems and discarding any limp, wilted, or blemished leaves. Tear into pieces.

Skim the fat from the ham hock liquid. Remove the hocks and cut meat into small pieces. Discard the skin and bones. Return the meat to the liquid and add the dried red pepper flakes.

Place the greens in the pan (as the greens wilt press them down and add more until all greens are in the pan).
Cover and simmer over low heat for 25-35 min.

Greens may be served drained with the pot likker served in a gravy boat on the table or serve greens in the pot likker. (we did the latter) It's great with cornbread!

Garnish the greens with sliced or quartered hard-boiled eggs. Pepper sauce or a vinegar cruet should be placed on the table. 
YIELD: 8-10 servings