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!