Sunday, March 21, 2010

Whole Wheat Sugar Cookies
From Joni Page

1 c sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 c soft butter
1/4 c applesauce
2 Tbsp milk
1 Tbsp orange peel
1 tsp vanilla
1 egg
2 c whole wheat flour

Combine all ingredients in given order.  Blend well.  shape into balls and roll in cinnamon sugar.  Bake at 375 for 8 - 10 minutes.
Turkey Hash
From Joni Page

3 - 4 cooked and cubed potatoes
1/2 chopped onion
1 can mixed peas and carrots
1 lb ground turkey
1 can fat free cream of chicken soup
McCormick's Seasoned Salt

Brown ground turkey, onion and seasoned salt until turkey is well done.  Add potatoes, vegetables, and soup.  Mix together.  Put in casserole dish.  Top with cheese  Bake in 350 oven for 30 minutes.
Healthy Macaroni and Cheese
From Shirley Pauole

7 oz (1 1/2 c) dried multigrain or whole grain rotini pasta
1 1/2 c broccoli florets, finely chopped carrots, or green beans, cut in 1/2 inch pieces
1/4 c finely chopped onion
4 tsp olive oil
1 - 6.5 oz pkg light semisoft cheese with garlic and herb
1 2/3 c fat free milk
1 Tbsp flour
1/2 c reduced fat shredded cheddar cheese
2 oz (1/2 c) Asiago, gruyere or Manchego cheese, shredded
1/2 c crumbled whole wheat baguette or panko (Japanese-style bread crumbs)

In a medium saucepan cook the pasta according to package directions.  Add broccoli, carrots, aor beans during the last 3 minutes of cooking.  Drain pasta mixture.  Return to pan;  keep warm.  Meanwhile, cook onion in 2 tsp of the oil over medium heat for 5 minutes or until tender.  Remove pan from heat.  Add semisoft cheese; stir until cheese is melted and combined.  IN a medium bowl whisk together milk and flour until smooth.  Add all at once to onion mixture.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low.  Stir in cheddar and Asiago cheeses until cheese are melted.  Add cooked pasta mixture; stir to coat.  Transfer pasta mixture to a 9x13.  In a small bowl combine baguette crumbles and remaining 2 tsp oil;  sprinkle on pasta mixture.  Bake uncovered 10 - 15 minutes at 425.
Jap Chae
From Susi Capellaris
Adapted from Mary Ostyn's Cookbook Family Feasts for $75 a Week

16 oz Asian vermicelli (sweet potato starc noodles)
1 tub firm/extra firm tofu - sliced and left to dry in between towels or paper towels for 15 minutes (may substitute browned ground beef)
6 - 8 cloves garlic
2 carrots, thinly sliced
2 bunches green onions, sliced
8 - 10 mushrooms, sliced thinly
2 c fresh spinach

1/2 c soy sauce
2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp sugar
4 tsp sesame seeds

Combine sauce ingredients and pour over tofu or beef in small casserole dish.  Bake at 350 for 15 minutes.  Cook noodles in boiling salted water until soft, 8 - 10 minutes.  Then add mushrooms and spinach, cook 3 minutes.  Toss vegetables, protein and sauce, and pasta togheter.  May be served cold or hot.  May add any number of fresh veggies.

Monday, March 15, 2010

Lemon Chicken Stirfry

This is a recipe my mom made when we were growing up. I don't really measure a lot, so I'll just estimate and you can change it to suit your tastes.

Lemon Chicken Stirfry
2 cups sliced celery
2 cups thinly sliced carrots
3 cups chopped broccoli
1 boneless, skinless chicken breast, cut into bite size pieces
1/2 cup lemon juice (I usually end up adding more)
1/2 cup water
garlic powder, salt, pepper to taste

Fry chicken with 1 tablespoon margarine in electric skillet (medium heat). Remove from skillet when cooked through. Saute celery with about a tablespoon of margarine in electric skillet while you chop the other vegetables. (My mom added green onions with the celery, but I don't like them.) Add carrots, chicken, broccoli, lemon juice, water, garlic powder, salt, and pepper to celery. Lower heat and simmer, covered, for about 20 minutes, until carrots and broccoli are tender. Stir occasionally while simmering, adding more water/lemon juice and seasonings as needed.
Serve with rice. We use plain white rice, but my mom always served it with chicken flavored rice. Enjoy!