Spring and
Summer
Recipes
Apple-Cinnamon French Toast
2 large baking apples
5 Tbsps butter
1 cup firmly packed dark brown sugar
2 Tbsps dark corn syrup
1 tsp cinnamon
8 (1-inch thick) slices baguette
3 large eggs
1 cup milk
1 tsp vanilla extract
The day before serving:
Peel, core, and slice apples. Grease a 13"x9" baking pan. In a large, heavy skillet, melt butter over medium heat. Add apples and cook, stirring occasionally, until tender. Add brown sugar, corn syrup and cinnamon. Cook, stirring until sugar dissolves. Pour mixture into the baking pan and spread to an even layer, arranging apples slices in concentric circles.
Arrange bread slices in a layer on top. In a medium bowl, beat eggs, milk, and vanilla with a fork until combined. Pour over bread. Cover and chill overnight.
Before serving:
Preheat oven to 375°. Remove the cover from the baking pan and bake for 30 to 35 minutes until the mixture is firm and the bread is golden. Let cool for 5 minutes. Invert a serving tray over the baking pan and carefully flip both so that the apple layer is on top. Spoon any apple slices or syrup that remain in the pan over the top. Serves 6 to 8
Blueberry Orange Smoothie
This recipe comes to us from the North American Blueberry Council. Follow this link for more information about blueberries and lots of other fabulous blueberry recipes. Makes 3 1/2 cups or 4 servings 12 oz. un-thawed blueberries or 2 1/2 cups fresh blueberries
8 oz. vanilla low fat yogurt
1/2 cup orange juice
1/2 cup milk
1 tsp. vanilla extract
Whirl all ingredients together in a blender until smooth. Serve immediately.
Cool and Creamy
Blueberries
1 pkg (3 oz) lemon gelatin
1 pkg (3 oz) raspberry gelatin
1-1/2 cup boiling water
1/2 cup cold water
21 oz can blueberry pie filling
1 cup sour cream
1/4 cup powdered sugar
Mix gelatins and boiling water in 9 X 13 pan. Add cold water. Let cool. Stir in pie filling. Set in refrigerator. Top with sourcream mixed with powdered sugar. Chill.
Apple , Carrot and Orange
Coleslaw
12 oz. young carrots, finely grated
2 eating apples
1 tablespoon lemon juice
1 large orange
For the dressing
3 tablespoons olive oil
4 tablespoons sunflower oil
3 tablespoons lemon juice
1 garlic clove, crushed
4 tablespoons plain yogurt
1 tablespoon chopped mixed fresh herbs:
tarragon, parsley, chives
salt and freshly ground black pepper
Place the carrots in a large serving bowl. Quarter the apples, remove the core and then slice thinly. Sprinkle with the lemon juice to prevent them discoloring and then add to the carrots. Using a sharp knife, remove the peel and pith from the oranges discoloring then separate into segments. To make the dressing, place all the ingredients in a jar with a tight-fitting lid and shake vigorously to blend. Just before serving, pour the dressing over the salad and toss well together. Serves 4.
Wine Baked Chicken
This chicken recipe is very easy to make yet deliciously impressive. Use a decent dry white wine and fresh herbs, the rest takes care of itself.
8 chicken breast halves, skinned
1 lb. fresh mushrooms halved
1 C dry white wine
1/3 C chopped fresh parsely
2 T fresh tarragn, minced (or 1 1/2 tsp. dried)
1/2 tsp. salt
1/2 tsp. pepper
Serves 8
Preheat oven to 350°F.
Arrange chicken breasts, bone side down, in a 13 X 9 inch baking dish. Place mushrooms around chicken, pour wine over everythings and sprinkle with parsley, tarragon, salt, and pepper. Cover and bake at 350° for 50 to 60 minutes or until done.
Lemon Dill Chicken
This rich low carb recipe can easily be made low fat by substituting light sour cream. This recipe goes together quickly but is impressive enough for company.
4 boneless, skinless chicken breasts
1 C sour cream
1 T minced fresh dill (or 1 tsp. dried)
1 tsp. pepper (preferably coarse ground fresh)
1 tsp. lemon zest, minced
Serves 4
Preheat oven to 425° F. degrees.
Combine all ingredients except chicken in a small bowl. Grease a medium casserole dish or spray with nonstick cooking spray.
Spread 1/4 of the lemon dill sauce over the bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken and spread evenly. Bake uncovered for 30-35 minutes, until chicken is done.
Marinated Cornish Hens
or Chicken
Can use young chickens
Marinade
2 cups white wine vinegar
3/4 cup olive oil
1 shallot, minced
2 tsp. chopped fresh rosemary (or 1 tsp. dry)
1 tsp. dried oregano (or 2 tsp. fresh)
1 T dried parsley(or 2T fresh)
4 Cornish game hens or small split fryers or
salt and pepper to taste
Serves 4
Remove giblet package and wash hens in cold water; pat dry with a paper towel. Cut hens in half and place in a large ziplock bag (or two smaller ones). Divide the marinade over the hens and let sit (turning every few hours to distriubute marinade) for at least 6 hours or overnight.
Season hens with salt and pepper, place on a rack in a flat roasting pan, skin side up. Roast uncovered at 375°F for 50 minutes in a preheated oven. Remove from oven and cool.
Chicken Tofu Burgers
Great grilled
1 package tofu
2 C ground chicken or turkey
1 C mushrooms, finely chopped
1 C carrots, finely chopped
1/2 C green onions, finely chopped
1 C oatmeal, uncooked
1/2 C flour
1 egg white
1 tsp. fresh ginger, grated
1 tsp. garlic, minced
1 T soy sauce
1 T sake or white wine
1 tsp. salt
Serves 4-5
Put tofu in a large bowl, and mash with a fork. Put all other ingredients into the same bowl and mix well. Make a patty out of mixture. Heat a skillet with 1 teaspoon of oil. Put burgers in pan, cook untill browned on both sides and cooked through or Grill for about 5 minutes on each side .Serve with your favorite salad I serve with a cold rice salad dish its great
Easy Fixin
Chicken
A make ahead dish
serves 4
2 pound chicken parts
2 tablespoons shortening
1 can of cream of chicken soup
1/2 soup can of milk
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
Dash of pepper
4 medium carrots
6 small onions
1 10oz. package frozen lima beans
Brown chicken in shortening in a skillet and place in a 2 quart casserole. Discard drippings. Mix soup, milk and seasonings in the skillet and heat through. Cut the carrots lengthwise in quarters and add to the soup mixture. Add onions and cover. Cook over low heat for 10 minutes, stirring frequently. Add lima beans and cook until separated, stirring frequently. Pour over the chicken. Cover and refrigerate until chilled. Bake in a 375 degree oven for 1 hour. Uncover and bake for 15 minutes longer or until chicken is tender. Decrease baking time of covered casserole 15 minutes if not refrigerated before baking.
Chicken
Marsala
serves 6
6 boneless skinless chicken breast halves
1 1/2 tablespoons olive oil
3 1/2 tablespoons butter
1 large yellow onion, thinly sliced
3/4 pound mushrooms, cleaned and sliced thin
1/2 cup Marsala wine
1 cup chicken stock
salt and pepper to taste
2 tablespoons minced fresh parsley
Wash and pat chicken dry with paper towels. Place chicken between 2 pieces of waxed paper and flatten
to 1/2 inch thickness.
Melt the oil and 1 1/2 tablespoons butter in a skillet and sauté chicken for about 5 minutes on each side or until browned. Transfer to a plate and keep warm. Add the onions and mushrooms and cook stirring occasionally until tender. Add the Marsala, simmer until reduced by half. Add the stock and return chicken to skillet, continue to simmer turning the chicken until fork tender and cooked through Transfer chicken to serving platter and simmer liquids until reduced to half cup adjust seasoning, stir in remaining butter, spoon over chicken, sprinkle with parsley and serve
Easy Tropical
Chicken:
1/2 cup lemon juice
2 Tablespoons chopped jalapenos
1/4 cup lime juice (more, if desired!)
1/4 cup lite soy sauce
2 lbs. chicken cutlets
1/4 cup minced shallots
1 gallon-size plastic storage bag
Combine liquid ingredients & spices in bag to create marinade. Place chicken in bag & seal. Marinate in refrigerator for 2 hours. Drain chicken & discard marinade. Grill, broil, bake or saute chicken as desired until fully cooked. Serve with white rice & fresh veggie.
Serves 4 generously.
Sunday Chicken
Parmesan
serves 6 to 8
8 boneless skinless chicken breast halves
1 egg slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese
1/4 cup fresh parsley, chopped
Wash and pat dry chicken. Place between to pieces of waxed paper and flatten to 1/2 thickness. Dip chicken into egg, and dredge in the bread crumbs until well coated Melt butter in a skillet and sauté chicken until evenly browned on both sides. Pour spaghetti sauce over chicken and reduce heat to simmer, cover and cook about 10 minutes. Sprinkle in both cheeses and parsley, recover and continue to cook for about 5 minutes, or until the cheese has melted and chicken is fork tender and cooked through. Remove from heat and serve with pasta. To make this dish easy, use your favorite jar of spaghetti sauce.
Turkey Medallions with
Marsala Mustard Sauce
serves 4
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey tenderloins, cut into 3/4 inch medallions
1/2 cup marsala wine
1/4 cup reduced sodium chicken bouillon
2 teaspoons Dijon-style mustard
1 tablespoon olive oil
1 clove minced garlic
Combine flour, salt and pepper in a 9 inch pie plate. Dredge turkey medallions in flour mixture. Reserve 2 teaspoons remaining flour mixture and combine with wine bouillon and mustard. Heat oil over medium heat in a large nonstick skillet. Add medallions. Cook and stir 4 to 5 minutes per side or until no longer pink in center. Remove medallions and keep warm. Cook and stir garlic over medium heat until lightly browned. Add wine mixture, stirring constantly for 1 minute, or until thickened.Pour sauce over turkey to serve.
Grilled Summer
Vegetables
1 eggplant (aubergine), about 1 lb (450 g)
2 red bell peppers (capsicum), seeded
2 green bell peppers, seeded
2 tomatoes
1 onion, peeled
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Prick the eggplant several times with the tines of a fork. Place the vegetables on a baking sheet and grill under a preheated broiler, turning frequently. Remove the tomatoes once the skins have split, but grill the remaining vegetables until fairly charred on all sides. Remove and cover with a cloth until cool, reserving the accumulated liquid. Remove and discard the skins of the eggplant, pepper, and tomatoes. Tear the eggplant and peppers into strips, and cut the tomatoes and onion into wedges. Combine the vegetables and the reserved liquid in a bowl. Add the olive oil, lemon juice, salt, and pepper, and toss gently. Serve immediately or allow the vegetables to marinate for several hours. Serves 4 to 6. Serve with a grilled chicken dish
Steak
Salad
1 lb lean flank or skirt steak
1 tbs brown sugar
3 tbs lemon juice
3 tbs reduced sodium soy sauce
1 clove garlic, minced
1 tbs cracked pepper
6 romaine lettuce leaves
1 10 1/4-ounce can mandarin oranges, water packed, drained
18 thin cucumber slices
Horseradish Dressing (below)
Trim fat from steak and place in a large zip top bag. Mix brown sugar, lemon juice, soy sauce, and garlic and pour over steak. Seal bag and refrigerate for at least one hour. Remove steak from marinade and press cracked pepper onto one side. Broil or grill, over medium hot coals, for five to six minutes, on each side. Let steak stand for five minutes. Slice steak diagonally across grain into 1/4-inch thick slices. Place one lettuce leaf on six individual salad plates. Arrange steak, orange sections, and cucumber on lettuce leaves.
Drizzle with Horseradish Dressing.
6 servings at 217 calories per serving, including dressing
Horseradish Dressing
3/4 cup nonfat Catalina dressing
3 tbs prepared horseradish
2 tbs lemon juice
1 clove garlic, minced
1/4 tsp ground red pepper
Combine all ingredients and blend well. Cover and chill. About 1 cup.
Cottage Cheese
Salad
1 med. cottage cheese, small curd
1 pkg orange Jell-O (3 oz)
1 sm can mandarin orange, drained, segments cut in half
1 sm can crushed pineapple (set juice aside)
1 - 8 oz cool whip
Sprinkle dry Jell-O over cottage cheese; mix in mandarin oranges and pineapple. If on dry side, add pineapple juice, a little at a time until moistened. Fold in cool whip, refrigerate.
Fresh Spinach Lemon n
Garlic
2 T vegetable oil
1 garlic clove, crushed
1 tsp. cumin seeds
2 1/4 lb. fresh spinach, well washed
juice and zest of 1 lemon
1/2 tsp. sugar
1/4 C plain yogurt
1/4 tsp. black peppercorns, coarsely crushed salt
MACARONI SALAD
3/4 cup mayonnaise
2 Tblsp. cider vinegar
1 Tblsp. prepared mustard (optional)
1 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
8 oz. elbow pasta (about 2 cups), cooked, rinsed with cold
water and drained
1 cup sliced celery
1 cup chopped green or red pepper
1/4 cup chopped onion
In a large bowl, combine the first 6 ingredients. Add pasta, celery, green pepper, and onion and toss to coat. Cover and chill to blend flavors. Makes 5 cups
Classic
Coleslaw
1 small head green cabbage, cored and sliced as thinly as possible
1 small head red cabbage, cored and sliced as
thinly as possible
4 celery stalks, finely chopped
4 scallions (aka green onions, spring onions), green
and white parts, finely chopped
4 carrots, shredded
1 cup mayonnaise
3 Tblsp. fresh lemon juice
2 Tblsp. caraway seeds (optional)
1 Tblsp. celery seed (optional)
Salt and freshly ground pepper to taste
Place the cabbage in a large bowl and cover with ice water. Refrigerate for at least 1 hour and drain thoroughly. Combine the cabbage, celery, scallions, and carrots in a large bowl. Mix together the remaining ingredients in a separate bowl and pour over the cabbage mixture. Toss to combine well and refrigerate for at least 1 hour before serving.
Serves 6 to 8.
WATERGATE SALAD
This is called "Watergate Salad". I have GREAT LUCK with this one and everyone LOVES it. It is more on the ambrosia side but it's really great. See what you think. It's a great summer salad and kids LOVE it. Never any left.
16 oz. carton small curd cottage cheese
16 oz. carton sour cream
LARGE container Cool Whip
2 small packages Jello Instant Pistachio pudding mix
16 oz. can crushed pineapple (drain the juice)
1 small package shredded coconut
Combine all of the ingredients in a large bowl in the order given and refrigerate for at last 3 hours before serving.
Lemon, Blueberry and Chicken
(or Turkey) Salad
This recipe comes to us from the North American Blueberry Council. Follow this link for more information about blueberries and lots of other fabulous blueberry recipes.
2 cups fresh or frozen blueberries, divided
3/4 cup low-fat lemon flavored yogurt
3 T reduced-calorie mayonnaise
1 tsp. salt
2 cups cubed, cooked chicken breasts or turkey breast
1/2 bup green onions, thinly sliced
3/4 cup sliced celery
1/2 cup red bell pepper, finely diced
Serves 4, About 5 Cups
Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper, mix gently. Cover and refrigerate to let flavors blend for at least 30 minutes. Serve over endive or other greens with reserved blueberries and lemon slices, if desired.
Watercress,Toasted Pecan
& Blue Cheese Salad
3 C watercress trimmed and washed *(Any small leaf salad greens will work )
2T lemon juice
3 T olive oil
1/2 C toasted pecans
1/2 C crumbled blue cheese
Serves 6 Place watercress in a large bowl and toss with lemon juice and olive oil. Divide among 6 plates and garnish with toasted nuts and blue cheese. Add salt and pepper if desired, but taste first as watercress tends to be naturally peppery, and the blue cheese may provide all the salt necessary.
Potaje
A great summer from Spain dish
1 can kidney beans, drained & rinsed
1 green bell pepper, diced
1 medium onion, diced
olive oil
water
salt,
2 small tomatoes, diced OR 1 can diced tomatoes
crushed red pepper(to taste) make mine hot
2 cloves garlic
1 large potato, diced
Cook the diced potato. Meanwhile, saute the tomatoes a few minutes in the olive oil. Add bell pepper and onion and saute a few more minutes. Add garlic and saute one more minute. Add remaining ingredients, including the cooked potato and enough water to keep it moist, and simmer until flavors have mellowed the longer the better! (This is a great one to make in the crock-pot.) Serve over chicken delicious
Apple , Carrot and Orange
Coleslaw
12 oz. young carrots, finely grated
2 eating apples
1 tablespoon lemon juice
1 large orange
For the dressing
3 tablespoons olive oil
4 tablespoons sunflower oil
3 tablespoons lemon juice
1 garlic clove, crushed
4 tablespoons plain yogurt
1 tablespoon chopped mixed fresh herbs:
tarragon, parsley, chives
salt and freshly ground black pepper
Place the carrots in a large serving bowl. Quarter the apples, remove the core and then slice thinly. Sprinkle with the lemon juice to prevent them discoloring and then add to the carrots. Using a sharp knife, remove the peel and pith from the oranges discoloring then separate into segments. To make the dressing, place all the ingredients in a jar with a tight-fitting lid and shake vigorously to blend. Just before serving, pour the dressing over the salad and tosswell together. Serves 4.
Banana Split Ice Cream
Pie
You can also use a pre-made chocolate cookie crumb crust
instead of making your own.
Makes 1 - 9 inch pie ( 8 servings).
20 chocolate wafer cookies, crushed
2 bananas, sliced
4 cups strawberry ice cream, softened
1 (20 ounce) can crushed
pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Directions
1 Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
2 Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Spread whipped cream over all and sprinkle with nuts.
3 Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Flower Garden
Cake
Dessert prepared with angel cake, fruit and whipped
cream. Prep Time: approx. 30 Minutes.
Cook Time: approx. 10
Minutes.
Makes 1 - 10 inch tube pan ( 12 servings).
1 tablespoon unflavored gelatin
1 cup orange juice, divided
6 eggs, separated
1-1/2 cups white sugar, divided
1/3 cup lemon juice
1 (10 inch) angel food cake,
cut in cubes
1 (8 ounce) can pineapple
chunks, drained
1/2 cup maraschino cherries, halved
1 cup heavy cream
2 drops green food coloring
2 tablespoons white sugar
Directions
1 Sprinkle gelatin over 1/2 cup orange juice and let
stand. Oil a 10 inch tube pan.
2 Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/4 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
3 Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
4 In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.
Frosty Strawberry
Pie
A very yummy summer treat that my mom makes and you can substitute sugar-free gelatin. Be sure to keep it refrigerated!
Garnish with whipped cream and walnut halves. Makes 1 - 8 or 9 inch pie ( 8 servings).
1 (3 ounce) package
strawberry flavored gelatin
2 cups sliced fresh strawberries
2 cups vanilla ice cream
1-1/4 cups boiling water
1 (9 inch) prepared graham
cracker crust
Directions
1 Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted. Note: if pie is to be chilled 3-4 hours before serving, increase to 1 1/2 cups water.
2 Chill til thick but NOT set (15-25 minutes) and then fold in strawberries and pour into pie crust.
3 Chill until firm; garnish with whipped cream and walnut halves.
Rainbow Sherbert
Cake
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture! Prep Time: approx. 15 Minutes.
Makes 1 -9 inch cake ( 10 servings).
1 (9 inch) angel food cake
2 cups orange sherbet, softened
2 cups raspberry sherbet, softened
2 cups lime sherbet, softened
1 (12 ounce) container frozen
whipped topping, thawed
Directions
1 Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping and place in freezer for 1 hour, until firm.
Cake and Ice Cream
Cake
Use any flavor Ice cream.
If you use sherbet or sorbet, it can be a very low fat
dessert. Makes 1 -9 or 10 inch tube pan ( 14 servings).
1 (10 inch) angel food cake
8 cups strawberry ice cream
Directions
1 Take ice cream out of freezer to soften. It should be easy to spread and not melted.
2 Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
3 Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.
Angel
Pudding
It has angel food cake and pudding and candy! It's just so good.
Prep Time: approx. 20 Minutes.
Makes 10 servings
1 (10 inch) angel food cake,
cut in cubes
6 cups cold milk
1 (6 serving) package instant
chocolate pudding mix
1 (6 serving) package instant
vanilla pudding mix
5 (2.1 ounce) bars
chocolate-covered crispy peanut butter
flavored candy (ie: Butterfinger, ™), crushed
Directions
1 Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining
Banana Pineapple
Delight
A delicious no-bake dessert, this is the kind for any occasion that everyone loves and wants the recipe for. Vary crusts using chocolate or vanilla wafers. Garnish with nuts or cherries. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Makes 1 9x13-inch pan ( 24 servings).
2 cups crushed graham crackers
1/2 cup margarine, melted
1/2 cup margarine
2 cups confectioners' sugar
2 eggs
1/4 cup cornstarch
1 tablespoon vanilla extract
3 bananas
1/4 cup lemon juice
1 (20 ounce) can crushed
pineapple in heavy syrup, drained
1 (8 ounce) container frozen
whipped topping, thawed
Directions
1 Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
2 In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
3 Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
