THIRSTY THURSDAY

I've recently discovered frozen fruit at my local grocer. I know it's been around awhile but it takes me awhile to catch on! The hubby and I have recently been making some delicious smoothies with the Visalus program. It's a healthy way to supplement your diet or substitute it for a meal and lose a few pounds. The frozen fruit provides lots of added vitamins and fiber. Today's recipe,however, is from this month's edition of HEALTHY COOKING.

FRUITY SMOOTHIES

2 tbsp. orange juice

2 tbsp. cherry juice blend

1 c. fresh strawberries, hulled

1 c. seedless red grapes

3/4 c. (6oz.) raspberry yogurt (blueberry and strawberry would also work) I'll use Greek yogurt

1/2 fresh or frozen blueberries

In a blender combine all ingredients; cover and process for 20-30 seconds or until blended. Pour into chilled glasses and serve immediately.

CROCKPOT WEDNESDAY

Pasta night just got easier and yummier thanks to this recipe from THE CROCKIN' GIRLS SLOW COOKER COMPANION.  Just add some crusty garlic bread and a green salad and you've got a meal that can feed a large family or be reheated in small portions later on.

CHEESY CHICKEN SPAGHETTI

INGREDIENTS:

1 lb. Velveeta

2 cans chicken, drained and flaked

1 can cream of mushroom soup

1 can diced tomatoes with green chiles

1 (4oz.) can mushroom stems and pieces, drained

1/2 c. water

1 small onion, diced

1 medium green pepper, diced

salt and pepper to taste

1 can cream of chicken soup

1 (12oz.) package of spaghetti, cooked and drained

 

DIRECTIONS:

Spray the slow cooker with non-stick cooking spray. Combine all ingredients except noodles and noodles and stir well. Cook on LOW for 2-3 hours, adding noodles the last 30 minutes. Stir again just before serving.

TUESDAY'S TREAT

Sometimes you just need a little bite of something sweet. I don't usually make dessert unless something special is afoot. I do believe today's recipe could be on hand for a "guilt-free" bite that could turn a regular meal into a special occasion! It comes from the current issue of DIABETIC COOKING. I think it would also make a really fun kid's cooking project.

BANANA SPLIT BITES

1 medium ripe banana, cut into 16 slices

16 frozen mini phyllo tart shells, thawed

3 tbsp. sugar-free whipped topping, thawed

1 ounce unsalted peanuts or slivered almonds, toasted and chopped

8 maraschino cherries, halved

Place 1 banana slice in each tart shell. Spoon equal amount of syrup on top of each (about 3/4 tsp.)

Top each with a tbsp. whipped topping, sprinkle evenly with nuts and place half a cherry on top of each. Serve immediately or may refrigerate up to 1 hour for peak flavors.

TIP: You may chill the unpeeled banana before slicing or you may chill the bites after assembling for more of an "ice cream" taste. You may also bake the phyllo tart shells for a few minutes before filling them.

MEATLESS MONDAY

Today's recipe would be great to take to a potluck supper or include in a family dinner or breakfast. It comes from SUNDAY IN THE SOUTH and is a traditional casserole in the south. We love our potatoes and our comfort food. This casserole fits the bill for both.

CHEESY HASH BROWN CASSEROLE

2 lbs. frozen hash browns or 2 pkg. refrigerated hash browns

1 large onion, diced

1(16oz.) carton sour cream

1 can cream of chicken soup

1/2 c. (1 stick) butter, melted

8 oz. sharp cheddar cheese, grated

1 tsp. salt

1/2 tsp. pepper

TOPPING:

4 c. corn flakes

1/2 c.(1 stick) butter, melted

Preheat oven to 350

Spray a 9x13 baking pan with cooking spray. In a large mixing bowl, combine sour cream, soup, and melted butter. Add hash brown potatoes, onion, cheddar cheese, salt and pepper. Mix thoroughly and spread in baking pan. Place the corn flakes in a bowl and crush them.(I would probably buy them already crushed at the grocery). Add the melted butter and toss to coat. Spread cornflakes evenly over the top of the casserole. Bake for 1 hour.

Makes 12 servings

SOUTH OF THE BORDER VARIATION:

PURCHASE SOUTHWESTERN FLAVORED REFRIGERATED HASH BROWN POTATOES. SUBSTITUTE MEXICAN BLEND CHEESE FOR THE CHEDDAR CHEESE.

ADD ONE SMALL CAN GREEN CHILES

FRIDAY'S FAMILY FAVORITES

Fresh corn is at it's peak now and I recently added a lot of it to my freezer. While looking through MISS MARY BOBO'S BOARDING HOUSE COOKBOOK I found a recipe that uses fresh corn and sounds delicious.

SUMMER CORN PIE

5 slices bacon

1 1/2 c. cornbread, crumbled

2 medium tomatoes, sliced

1 bell pepper, chopped

1 tsp. salt

1 tsp. sugar

2 tbsp. butter

4 ears fresh corn, husked, silked, kernels cut, and cob scraped

2 c. sharp cheddar cheese

In a 8 inch square baking dish arrange the bacon slices on the bottom and curving up the sides. Sprinkle over the bacon one cup of cornbread crumbs. Next layer half of each of the ingredients as follows: tomato slices, bell pepper, salt, sugar, butter, and corn. Repeat with another cup of cornbread crumbs and layers. Top with the grated cheese and remaining cornbread crumbs. Bake at 350 for 25 minutes. The pie will be hot, bubbly, and lightly browned.

CROCKPOT WEDNESDAY

Only 23 more days until it's officially FOOTBALL TIME IN TENNESSEE! Visions of orange and white poms poms, flying footballs, and tail gate snacks are on our minds. How convenient to make part of our football goodies in the slow cooker. Today's recipe comes from the CROCKIN' GIRLS SLOW COOKIN' COMPANION and includes one of the healthiest foods one can put in the mouth-spinach. We won't mention the cheeses; after all it is for a good cause! GO VOLS!

SPINACH DIP

1 (9oz.) pkg. frozen creamed spinach (heated in microwave, according to package directions)

3 oz. regular cream cheese

1/2 c. grated Parmesan (plus an additional 1 tbsp. on top)

1/4 c. light mayonnaise

2 tbsp. finely chopped green onions

3/4 c. Monterey Jack cheese, shredded

DIRECTIONS

Combine the hot spinach, cream cheese, 1/2c. Parmesan cheese, mayonnaise, and green onions in the slow cooker; stir well. Sprinkle Monterey Jack cheese and the remaining  1 tbsp. Parmesan cheese on top. Cook on LOW for about 2 hours, or until hot and cheese is melted. Serve with Hawaiian bread, tortilla chips, or crackers.(and your favorite libation)

TUESDAY'S TREAT

This week I experienced a "first". My favorite niece and I decided to try making a pie from scratch,crust and all. We have always enjoyed some of the same things; shopping for shoes, manicures and pedicures, and cooking among them. Now that she's all grown up and working and I have moved 4 hours away we don't get together very often. It was a real treat to make our first "made from scratch" pie. We compliment each other in the kitchen. She's not afraid to try new things and tweak the recipe and I love to collect and try new recipes. She has lots of energy and ideas and I have plenty of time and a kitchen. We chose to make an apple pie from a recipe in THE COOKING LIGHT COOKBOOK. She wanted to try a lattice crust so we chose a recipe for pastry from another pie in the same book. It actually turned out very well. It was definitely an adventure for us and from now on we are officially "The PIE-O-Neer Girls"! The lattice crust looked good but we decided that the full crust would have probably made the filling juicier. I am including the recipe for the full crust.

APPLE PIE

8 cups thinly sliced peeled Braeburn apples- about 8 medium (we used Granny Smiths)

1 tbsp. fresh lemon juice

2/3 c. sugar

3 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/8 tsp. salt

Remaining ingredients:

cooking spray

1 large egg white, lightly beaten

1 tbsp. sugar

Preheat oven to 450

Prepare double- crust pastry

To prepare filling, combine apple and lemon juice in a large bowl. Combine sugar and next 4 ingredients in a small bowl. Sprinkle sugar mixture over apple; toss well to coat.

Fit large piece of dough into a 9 inch deep-dish pie plate with cooking spray, allowing dough to extend over the edge. Spoon filling into crust, brush edges of dough lightly with water.

Place 11 inch piece of dough on top and press edges of dough together. Fold edges under and flute. Cut 4 slits in top of pastry using a sharp knife. Brush top and edges of pie with egg white; sprinkle with 1 tbsp. sugar.

Place pie on a baking sheet and bake at 450 for 15 minutes. Reduce oven temperature to 350(do not remove pie from oven), and bake an additional 40 minutes or until golden. Cool on a wire rack.

DOUBLE-CRUST PIE CRUST

2 c. all-purpose flour

6 tbsp. ice water

1 tsp. cider vinegar

2 tbsp. powdered sugar

1/2 tsp. salt

7 tbsp. vegetable shortening

Lightly spoon 2 c. flour into dry measuring cups, level with a knife. Combine 1/2 c. flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 c. flour, powdered sugar, and 1/2 tsp. salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Divide dough in half. Press each half into a 4 inch circle on 2 sheets of overlapping plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll one dough half, till covered, into a 12 inch circle and the other into an 11 inch circle. Chill dough 10 minutes or until plastic wrap can be easily removed.

FRIDAY'S FAMILY FAVORITES

This recipe for Chicken Enchiladas may be prepared ahead and and chilled overnight. Let stand at room temperature before baking for 30 minutes if you do. It was published in the current issue of SOUTHERN LIVING.

CHICKEN ENCHILADAS

1 c. diced sweet onion

3 garlic cloves, minced

1 tbsp. canola oil

2 c. chopped baby spinach

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

3 c.  cooked shredded chicken (I will probably use the canned chicken from the grocery for convenience.

1 (8 oz) pkg. 1/3 less fat cream cheese, cubed and softened

2 c.(8 oz.) shredded pepper Jack cheese

1/3 c. chopped fresh cilantro

8 (8 inch) soft taco-size flour tortillas

Vegetable cooking spray

Tomatillo Salsa

• Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; saute 1-2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, cook, stirring constantly, 5 minutes, or until cheeses melt. Add salt and papper to taste. Spoon about 3/4 c. chicken mixture down the center of each tortilla; roll up tortilla.
• Place rolled tortillas, seam side down, in a lightly greased 13x9 inch baking dish. Lightly coat tortillas with cooking spray.
• Bake at 350 for 30-35 minutes or until golden brown. Top with Tomatillo Salsa.

TOMATILLO SALSA

Stir together 2 c. diced tomatillo; 1/3 c. sliced green onions; 1/3 c. lightly packed fresh cilantro leaves; 1 jalapeno pepper, seeded and minced; 1 tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1-4 hours. Let stand at room temperature 30 minutes. Stir in 1 c. diced avocado just before serving. Makes 3 cups

THIRSTY THURSDAY

Nothing says "southern and refreshing" like sweet tea. I have found very few people(including myself) who can really make a delicious sweet tea. I do believe there's a knack to it. I recently found two recipes to add to my "tea folder" neither of which is traditional but I'm always willing to try something new and refreshing.

ICED LEMON TEA

In a 3 qt. pitcher combine 3 1/2 tsp. Crystal Light Lemonade Mix and 4 c. cold water. Refrigerate until chilled. Bring 8 c. water to a boil. Remove from the heat; add 8 individual decaffeinated tea bags and 1 mint-flavored tea bag. Cover and steep for 3-5 minutes. Discard tea bags. Cool; stir into lemonade mixture. Serve over ice. Garnish with lemon and mint sprig if desired.

ICED HIBISCUS SWEET TEA

8 regular-size hibiscus tea bags  *Celestial Seasonings Red Zinger Herbal Tea

3/4 c. sugar

1 navel orange, sliced

1 lime, sliced

3 c. ginger ale chilled

Bring 4 c. water to a boil in a 2 qt. saucepan. Remove from heat and add tea bags. Cover and steep 10 minutes. Discard tea bags. Stir in sugar until dissolved; add orange and lime slices. Cover and chill 2-6 hours. Stir in ginger ale, and serve over ice.

CROCKPOT WEDNESDAY

Turkey is not just for Thanksgiving. It is a lean alternative and very tasty in this recipe from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION.

LEMON PEPPER TURKEY BREAST

4-5 lb. turkey breast, frozen or thawed

1 large onion, diced

3 stalks celery, diced

1/2 c. butter, melted (I will probably lessen this amount)

salt, to taste (I omit)

lemon pepper seasoning, to taste

1 (14 oz.) can chicken broth (I use low-sodium)

DIRECTIONS:

Defrost turkey (if frozen) and rinse in cool water. Pat dry. Put onion and celery in slow cooker; place turkey breast upright over the veggies. Pour the melted butter over the turkey breast, then sprinkle with salt and lemon pepper seasoning, to taste. Pour the broth around the turkey (not over the top; you don't want to rinse your seasonings off); cover and cook on HIGH for 6-7 hours.

TUESDAY'S TREAT

Cookies for breakfast??? Sounds good to me! I found this recipe in the food insert in today's Maryville Daily Times. It's especially for all you back-to-school guys. Packed with omega-3's, antioxidants and carbs for energy; it should get those brains to working overtime.

FRUITY BREAKFAST COOKIE

1 c. butter

1 c. granulated sugar

1 c. brown sugar

1 tsp. salt

2 tsp. ground cinnamon

2 eggs

1 c. old fashioned oats

1/2 c. flaxseed meal

1/2 c. whole wheat flour

1 to 1 1/2 c. self-rising flour

1 c. dried cranberries(craisins) or cherries

1 c. chopped dried apricots or dried plums(prunes)

1 c. raisins

2c. chopped walnuts

1. Preheat oven to 350.
2. Combine butter, sugars, salt, and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
3. Stir in oats, flaxseed meal, whole-wheat flour, and 1 c. self-rising flour in 1/4 c. increments, dough is still sticky. Stir in fruits until well combined.
4. Scoop dough onto a baking sheet, using a 1 oz.(2tbsp) scoop. Bake 10-13 minutes until cookies are puffy and LIGHT tan. BE CAREFUL NOT TO OVERBAKE. The centers will be a bit doughy and dense. Makes 2 dozen.

Yes, the butter and sugars make this a "no-no" for those watching your diet. HOWEVER, I did say these are for the back-to-school set! One cookie is 310 calories.