11/30/22 Recipe:

Nestlé’s Toll House Chocolate Chip Cookies (1/2 batch)

Ingredients:
1 cup + 2 tbsp. all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 stick of butter, softened
6 tablespoon sugar
6 tablespoon brown sugar
½ teaspoon vanilla extract
1 egg
1 cup semi-sweet chocolate morsels
1/2 c rolled oats
1/4 c dried cranberries (optional)
chopped pecans(optional)

Directions:
1.Preheat oven to 375 degrees.
2.In a mixing bowl combine flour, baking soda and salt; set aside.
3.Crack egg in small bowl and mix together; set aside
4.In MIXERS Stainless bowl, combine butter, sugar, brown sugar, and vanilla extract; Usinga stand mixer- beat until creamy.
5.THEN after it is creamy add the egg in and mix until thoroughly mixed.
6.THEN Gradually add flour mixture. Mix completely.
7.Once mixed, take bowl off of stand mixer
8.Stir in chocolate morsels using mixing spoon.
9.Use cookie scoop to scoop cookie dough and release on cookie sheet
10.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes.

9/28/22 Recipe:

Macaroni, Tomatoes and Vegetables

Ingredients: 
1 ¾ cup dry macaroni Large elbows cooked in water follow package directions
1 can beans, your favorite type (black, pinto, kidney, white, chick-pea)
½ package frozen mixed vegetables (use what you may have on hand)
1 can whole tomatoes
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
1 Tablespoon fresh flat parsley or ½ t dried parsley
1 teaspoon onion flakes
2 vegan bouillon cubes or your favorite flavor.  (If you use all vegetable bouillon cubes this is a vegan recipe.

Directions: In a large saucepan, bring water, salt, bouillon cubes and all seasoning except parsley to a boil.
When water is boiling, add macaroni and reduce the heat, stirring occasionally to prevent sticking. Cook 4 minutes.
Add tomatoes, beans and frozen vegetables.
Continue to cook until macaroni is tender.
Add the fresh parsley at the end of cooking, and serve.

7/27/22 Recipes:

Deconstructed Tomato Salad

Ingredients:

Heirloom tomatoes, can be grape tomatoes, cherry tomatoes or full size. Choose different colors
3 or 4 large tomatoes or a pint of small tomatoes

8oz Fresh Mozzarella

1T Fresh Basil

¼ C olive oil

2T balsamic vinegar

2 cloves fresh garlic or 1 t garlic powder

1t sea salt

1t black pepper

1T fresh thyme

1 loaf crusty bread or baguette

Directions:

Roughly dice the tomatoes and place in a large serving bowl

Tear or dice the mozzarella and add to the tomatoes

Add all the seasoning and herbs

Add olive oil and vinegar

Stir all ingredients together and cover with plastic wrap. Allow to stand for 30 minutes to one hour.

Serve with toasted bread or sliced bread

Sliced Tomato Gratin

https://www.kqed.org/jpepinheart/1081/sliced-tomato-gratin

6/22/22 Recipes:

Homemade Chicken Nuggets

Ingredients: 
1 14-16 oz chicken breast, or boneless skinless thighs to equal 16 oz.
 4 T olive oil
4 T flour ( any flour may be used.  Rice, almond, oat or any flour may be substituted for wheat flour)
1 t salt
1 t garlic powder
½ t black pepper
½ t dry mustard
½ t dry ginger
Any spices may be added or omitted depending on preference for taste. Some options may be Cajun seasoning, red pepper, Greek seasoning, or a favorite blend. When using spice blends, check for salt content. If the blends have salt, adjust the salt in the ingredients list to ½ t salt.

Directions:

1.  Cut the chicken breast into 3 cutlets or flatten to ½ inch thick, and then cut into 2 inch squares. If using thighs, flatten and cut into 2 inch squares (approximately).  Place into a large bowl.
2. Add 2 tablespoons olive oil to the chicken and coat well.
3. Distribute spices and coat well.
4. Sprinkle in flour and coat each piece of chicken well.
5. Heat 2 T olive oil in a skillet. Lay each piece of chicken in the pan. Don’t crowd the skillet. As the edges brown turn each nugget to brown the other side – usually about 3 minutes on one side and 2 minutes on the other over medium heat.
6. Drain on paper towel. Serve plain or with your favorite dipping sauce.

5/25/22 Recipes:

Healthy Hamburger Mix Of Beef And Turkey

Ingredients:

• 1-1/4 lb 80/20 ground beef
• 1-1/4 lb 85% lean ground turkey
• 1 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1/4 tsp ground pepper
• 1/2 Tbsp sea salt
• 1-1/2 Tbsp worcestershire sauce

• Mix all the ingredients in large mixing bowl, massage the mixture well so all the meat is blended well with ingredients.
• Create six size tennis balls with the meat, then compress the meat with your thumbs to make the patties
• Grill the patties on high heat for 6 min on the first side then 4-5 minutes on the second side. Let burgers rest for 5 min before serving.
• Serve with your veggies and condiments.
  optional… add cheese, bacon strips.
  Burgers are perfect for a lettuce wrap if keeping the carbs down.

Lime Slaw

• Ingredients:
• 1 package pre shredded cabbage and carrot slaw mix; unseasoned
• 2 limes (juiced)
• ¼ red onion (more or less depending on your taste)
• ¼ cup olive oil
• Salt 1 teaspoon (coarse sea salt is favorite choice, but any salt will do)
• 2 teaspoons garlic powder
• 2 teaspoons dried dill

Directions:

• Empty the shredded cabbage into a large mixing bowl.
• Cut the onion into thin strings, or shred on a box grater.  Add to cabbage and mix well
• Season the cabbage and onion with salt, garlic and dried dill.  Mix well
• Pour in olive oil and lime juice.  Mix well.  It is best to use your hands to get all the seasoning mixed into the cabbage.

Make 1 hour ahead, up to a day ahead, and allow to chill before serving.

This is a great slaw as a side dish, sandwich topping or a taco topping.  This slaw travels well since there is no mayonnaise in the recipe.  It is also sugar free.  The flavor really develops over time. 

Modifications can be made to suit personal taste.  More or less onion may be added.  Hot or bell peppers may be added.  Shredded broccoli or Brussel sprouts may be added.  Enjoy making this recipe and then make adjustments as you like.

4/20/22 Recipes:

Chicken and Asparagus bundles with lemon caper sauce

Ingredients:

12-15 asparagus stalks (a whole bunch may be used in this recipe)
1 large boneless chicken breast 14-16 ounces (pre-cut chicken cutlets may be used but are more expensive)
3 slices deli ham
3 thin slices swiss cheese
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon baking soda
½ teaspoon black pepper
4 Tablespoons butter
2 Tablespoon olive oil
1 lemon
1 Tablespoon seasoning mix (this recipe is using Everything but the Bagel Mix) but any herb mix will work.
1 Tablespoon Honey
1 small jar of capers

Instructions:

Cut the chicken breast carefully into 3 cutlets. To make cutlets cut horizontally through the chicken breast from the larger end to the smaller end. Make two cuts to make three cutlets.  Flatten the cutlets on a sheet of wax paper or parchment paper.

Cut the woody end off of the asparagus. Make the spears uniform in length.  Lightly sauté the spears in 2 T butter and 1 T olive oil until soft and pliable, about 2 minutes

Season both sides of each cutlet with salt pepper and garlic powder. Layer 1 slice of ham, 1 piece of cheese and several asparagus stalks on the chicken cutlet. Roll the cutlet around all the ingredients and secure with a tooth pick. Do not use plastic tooth picks.

Place the chicken rolls in the skillet and brown both sides of the cutlets in the oil left from sautéing the asparagus. Cook in the skillet, covered until chicken is done and cheese is melted.  Test the chicken with a thermometer and look for a temperature of 165 degrees or higher. Turn the chicken rolls 1 time during cooking. Cooking the roll ups may be done in a baking dish in the oven at 350 for 15 minutes. 

Remove chicken roll ups from the pan and place in a serving dish. Make the sauce. Use the same skillet that the chicken and asparagus were cooked in. Add the remaining oil and butter, scraping the seasoning from the bottom of the pan. Add the juice of one lemon, seeds strained out. Add ½ bottle of capers, 1 T honey and stir well. Add the seasoning mix of your choice, and check the label to see if salt is added to your mixture. Taste the sauce and adjust the seasoning to taste. Do not add extra salt if you are using salted butter, or if your seasoning mix has salt as one of the ingredients.
After the sauce has heated through and butter and olive have melted together, pour over the chicken rollups and serve. This dish should be served hot. 

This dish is great with a fresh green salad with a vinaigrette dressing, or with a side of angel hair pasta, rice, or rice noodles. 

Other flavor additions that work well in the lemon sauce are sesame seed and soy sauce. Use all the seasonings lightly so the lemon flavor shines in this recipe.

Asparagus with Lemon Butter Sauce

Ingredients

Fresh asparagus 1 bunch
1 lemon
4 Tablespoons Butter
1 Tablespoon olive oil
1 small bottle capers
Seasoning of your choice: about 2 teaspoons  (I am using everything but the bagel seasoning) of garlic, thyme, sesame seed, 1 t whole grain mustard, onion flakes, any of these flavors or combination of flavors will work with asparagus. Use what you like, or what you have available in your kitchen.
1 T honey

Kitchen equipment needed:
Pot of boiling water
bowl of ice water
baking dish, oven proof
kitchen knife
strainer
heat safe spoon or spatula
kitchen tongs if you have them – If not, a spoon will work fine

Directions:
Blanche the asparagus by steaming or plunging in boiling water until bright green, about 2-3 minutes then plunge in ice water to set the color.  Arrange in a glass dish or any pretty baking dish.

Make the sauce. In a skillet, melt the butter and olive oil together. As the butter is melting, juice the lemon. To make it juice easier, roll the lemon on the counter until it feels soft. Strain out the seeds.

After the butter and olive oil are melted together, add the lemon juice, seasoning of your choice, capers and then finish with the honey. Stir well. The sauce is not thick, but the honey will thicken it a little.

Pour sauce over the asparagus and serve. This may be served at room temperature or warm. If you want to re-heat, place in the oven at 200 degrees until the butter melts and asparagus warms through. Use a low heat to keep the asparagus green and a little crunchy. 

2/23/22 Recipe:

Homemade Pizza

Pre-made pizza crusts

Pizza sauce pre-made in jar

8 oz of shredded part skim low moisture mozzarella cheese

4 oz of grated parmesan cheese

Various toppings (pepperoni, ham, mushrooms, onion, peppers, etc.)

Olive oil

Oregano, basil, garlic powder

Instructions:

Preheat oven following the directions on the pre made crust package.

Assemble the pizza:

For an 8 inch crust use 3 to 4 tablespoons of sauce. Layer the cheese and ingredients of your choice. Bake according to the crust directions or until crust is browned and cheese is melty.

This is a great recipe for a cooking activity with friends and family. Pizzas can be made with any combination of ingredients. Everyone can make what they like.

The pizzas can be made vegetarian or vegan using cheese substitutes or no cheese at all. The pizzas can also be made with no sauce.

Brush the crusts with olive oil and season with garlic powder, oregano, basil and parmesan cheese and then top as desired.

11/24/21 Recipes:

Homemade Hot Chocolate

2 c. confectioners’ sugar

1 c. unsweetened cocoa powder

2 c. powdered milk or instant nonfat dry milk

Directions:

1. In a large bowl, sift the confectioner’s sugar, then the unsweetened cocoa, to get
   rid of any lumps.
2. Stir in the powdered milk, and whisk well until everything is combined.
3. Add mini marshmallows to the container, if desired. This can be kept in the
   pantry for 6 months.

(The Pioneer Woman)

Chocolate Chip Cookie Mix In A Jar

Ingredients
● 1 3/4 cups all-purpose flour
● 3/4 teaspoon baking soda
● 3/4 teaspoon salt

1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels
● 3/4 cup packed brown sugar
● 1/2 cup granulated sugar
● 3/4 cup (1 1/2 sticks) butter or margarine, softened
● 1 large egg
● 3/4 teaspoon vanilla extract
● 1/2 cup chopped nuts (optional), 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels
● 3/4 cup packed brown sugar
● 1/2 cup granulated sugar
● 3/4 cup (1 1/2 sticks) butter or margarine, softened
● 1 large egg
● 3/4 teaspoon vanilla extract
● 1/2 cup chopped nuts (optional)

Combine flour, baking soda, and salt in a small bowl. Place flour mixture in a 1-quart jar. Layer morsels, brown sugar, and granulated sugar in the order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

RECIPE TO ATTACH: Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg, and 3/4 teaspoon vanilla extract in a large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

(Nestle Toll House)

Vegetarian Five Bean Soup Mix

1 pound pinto beans
1 pound split green peas (or green lentils)
1 pound great northern beans
1 pound black beans
1 pound kidney beans
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon dry mustard
2 tablespoons dehydrated onions (found in the spice aisle)
2 tablespoons sea salt
2 tablespoons garlic powder
2 tablespoons dried oregano
1 teaspoon dried rosemary
8 bay leaves
4 vegetable bouillon cubes
4 clear quart Mason jars plus lids and rings
Parchment paper
Tape or stickers
Labels
Fabric and ribbon to cover top
Instructions

1. In each of the four Mason jars, layer 2/3 cup of pinto beans—shaking the jar
   gently to level the beans. Then repeat with 2/3 cup of green peas and so on
   ending with the kidney beans. Set jars aside.
   YIELD: 4 JARS
   PREP TIME
   10 minutes TOTAL TIME
   10 minutes
2. In a small bowl, combine all remaining spices except bay leaves and bouillon
   cubes.
3. On a 10″ x 10″ piece of parchment paper, spoon 3 tablespoons of the spice
   mixture in the middle. Place two bay leaves and one bouillon cube on top. Fold
   parchment around spices to make a small spice packet. Seal with tape or stickers.
   Repeat three more times to create four total packets. Squish the packets into the
   top space of each of the four bean jars. You can also package the spices into
   plastic zip-top baggies if you prefer.
4. Place lids on jars, cover in fabric and ribbon and label as desired.

(Wholefully.com)

9/22/21 Recipes:

Homemade Taco Seasoning

Ingredients

• 4 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried onion
• 1 teaspoon oregano
•  teaspoon black pepper
• 1 tablespoon cornstarch (optional)

Add all the spices to a mason jar. Cover tightly and shake! Enjoy on chicken, shrimp, or beef!

(gimmedelicious.com)

Eating Smart Seasoning Mix

Ingredients

• 1 1/4 teaspoons black pepper
• 1 tablespoon garlic powder
• 2 tablespoons dried parsley flakes
• 3/4 cup dried, minced onion
• 2 cups dried milk, non-fat

Directions

1. Combine all ingredients.
2. Store in airtight container.
3. Use in recipes as indicated.

(myplate.gov)

Homemade Ranch Seasoning (Dressing Mix)

Ingredients

• ½ cup buttermilk powder
• 2 tablespoons parsley
• 1 teaspoon dill
• 1 tablespoon onion powder
• 2 teaspoons onion flakes
• 1 ½ teaspoons garlic powder
• ¾ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons chives

Combine all ingredients and mix well. Place in an airtight container and store up to 6 months.

(spendwithpennies.com)

8/25/21 Recipes:

Chicken Soup

• 1 32 oz chicken broth fat-free
• 1 boneless chicken breast cooked and shredded
• 1 cup cooked brown rice
• 1 3/4 cups vegetables (fresh chopped, such as potatoes, carrots, celery, or
• cabbage)or 1 package frozen soup vegetables
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon parsley (dried)

Directions

1. Use leftover cooked chicken, or cook enough chicken to make 1 cup of chicken pieces.
2. Place the cooked chicken in a large saucepan.
3. Add the broth and uncooked rice. Cover the pan.
4. Bring the broth and rice to a boil.
5. Cover the pan, and turn the heat to low.
6. Stir and simmer for 15 minutes.
7. Add the chopped onions, chopped vegetables, and seasonings.
8. Simmer for 10 to 15 minutes unl the vegetables are tender.

7/28/21 Recipes:

Cornbread Pan Cakes

• ¾ cup cornmeal ( white or yellow, but not cornbread mix)
• ¼ cup flour
• *1 cup of cornmeal may be used by omitting the flour
• 1t baking powder
• ½ t salt
• ¼ t baking soda
• 1 cup buttermilk (use more or less depending on how thick you like your batter)
• 1 egg
• vegetable oil spray

Mix all dry ingredients together in a bowl. Next, beat the egg and add it to the dry ingredients. Add buttermilk by gradually mixing to desired consistency. Heat a non-stick skillet. Spray with the non-stick spray. Spoon batter into hot skillet, about ¼ cup per cake. Once bubbles form all over top, turn and cook the other side. Serve with butter and vegetables.

Baked (just like fried) Okra

• Fresh okra (1 quart basket)
• ¼ cup cornmeal
• ½ t salt
• ½ t black pepper
• 1 t garlic powder
• 2T olive oil

Cut up okra into 1/2 to 1/4 inch slices and put in a large bowl. Pour oil into okra and mix well. Add salt, pepper, garlic powder and mix well. Add the cornmeal and mix well. Arrange in a single layer on a cookie sheet. Bake at 450 degrees for 15 minutes.

Purple Hull Peas

• 1 1/2 cup raw purple hull peas
• 1 t salt
• 3 cups water
• 4 to 6 oz smoked cooked ham cut into bite sized pieces

Place all ingredients in a 2-quart saucepan. Bring to boil. Stir to prevent foaming. Cover and simmer for 20 – 30 minutes. Serve with cornbread.

Serve all of the above with fresh, sliced tomatoes.

6/23/21 Recipes:

Skillet seared steak

Ingredients:

• 6 oz beef filet
• Salt
• Pepper
• Garlic powder
• 1 package frozen brown rice
• 1 can beef broth
• 1 roasted red pepper, rough chop
• 2 T olive oil

Preparation:

• Cut beef filet in half crosswise
• Season the beef with ½ t salt, black pepper, and garlic powder
• Heat 1 T olive oil in a skillet. Cook the steak on each side for about 4-5 minutes, check with a quick read thermometer for 135 degrees F for medium
• Remove steak from skillet

Prepare rice in microwave according to instructions.  Add 1 T olive oil to the skillet.  Add roasted red pepper, rice, 1/8 t salt and ½ can beef broth.  Stir until broth is absorbed.

Make a bed of rice and serve beef on top.

(optional:  add mushrooms, asparagus, and sautéed onion)

Caprese Salad

Ingredients:

–

• 3 tomatoes, preferably Heirloom and fresh
• 1 16 oz ball of fresh mozzarella cheese
• 15 basil leaves (more if you love basil)
• ¼ cup extra virgin olive oil
• ½ t salt
• ½ t black pepper
•  2 T balsamic vinegar
• 1 Cup lightly packed arugula (preferably fresh)

Directions:

1. Wash and slice the tomatoes
2. Thinly slice the fresh mozzarella
3. Chiffonade the basil

Alternate tomato slices with cheese slices around a plate on a bed of arugula
season with salt and pepper and generously sprinkle the basil shreds over the plate.
Top with extra virgin olive oil and balsamic vinegar.  (vinegar is optional)

Broiled Peach dessert

Ingredients:

Fresh peaches: 1 half peach per person
1/8 t salt
1 t brown sugar per peach half
¼ t cinnamon per peach half

Directions:

• Slice peaches in half and remove the pit
• Lightly sprinkle each peach half with salt, brown sugar, and cinnamon
• Broil under med. broiler for 4 or 5 minutes or until peaches are heated and sugar is caramelized
• Serve alone or with whipped cream or a small scoop of ice cream