Amy's Recipe of the Day

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Location: Texas, United States

Tuesday, October 31, 2006

Eyeball Tacos

12 frozen meatballs, thawed and halved
1 jar (8 oz) taco sauce
2 cups shredded romaine lettuce
2 cups alfalfa sprouts
12 taco shells
½ cup shredded cheddar cheese
About 2 Tbsp sour cream
12 pimiento-stuffed green olives, halved

With small knife, cut ¼” wide, ¼” deep hole in center of rounded side of each meatball half. In pot over medium heat, combine meatballs with ½ cup taco sauce; cook until heated through, 7-8 minutes. Cool slightly.

Meanwhile, divide lettuce and sprouts among taco shells. Top with remaining taco sauce; sprinkle with cheese. Fill hole in each meatball with about ¼ tsp sour cream. Place to meatball halves in each taco. Makes 12 tacos.


Monday, October 30, 2006

Tuna Macaroni Casserole

I boiled the chopped celery first so it wouldn’t be crunchy. You can add ¼ cup chopped green pepper if you like.

8 oz elbow macaroni, uncooked (2 cups)
1 can (6 oz) water-packed tuna, drained
1 cup sliced celery
1/3 cup chopped green onions
1 small can or jar pimientos
1 can condensed cream of celery soup
½ cup lowfat milk
1 cup shredded reduced-fat sharp cheddar cheese (4 oz)
½ cup lowfat mayonnaise
¼ tsp black pepper

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In a large bowl, combine cooked macaroni, tuna, celery, onions, and pimiento. Mix well.

In a small saucepan, combine soup and milk. Heat over medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayonnaise and black pepper.

Pour sauce over macaroni mixure. Mix well. Pour into a 1 ½-quart casserole dish that has been sprayed with cooking spray. Bake at 350 degrees, uncovered, for 30 minutes. Serve hot.


Sunday, October 29, 2006

Herbed Rice

2 ½ cups chicken broth
1 cup uncooked rice
½ small package fresh mushrooms
olive oil
3 Tbsp butter, margarine or Smart Balance
2 Tbsp dried chives
¼ tsp savory
¼ tsp basil
¼ tsp garlic salt

Bring chicken broth to a boil. Stir in rice, reduce heat, cover, and simmer for 30 minutes. Saute mushrooms in a little bit of olive oil. Set aside. Melt butter in pan; add herbs. Fluff rice and put in serving dish; stir in mushrooms, along with butter and herb mixture. Makes 4-6 servings.


Saturday, October 28, 2006

Chipotle Chicken Chowder

You can use a hand blender instead of a regular blender to save some time.

1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extravirgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 lime wedge)


Friday, October 27, 2006

Candy Corn Cookies

¾ cup (1 ½ sticks) butter, softened
¾ cup sugar
1 egg
1 ½ tsp vanilla
2 ¼ cups flour
¼ tsp salt
¼ tsp baking powder
¼ tsp yellow food coloring
¼ tsp red food coloring

In large bowl of mixer, beat together butter and sugar at medium speed until light and fluffy. Mix in egg and vanilla. Add flour, salt, and baking powder; mix on low speed until combined. Remove ¼ cup of the dough; set aside. Add yellow food coloring to the remaining dough and mix until the color is even. Remove one cup of the yellow dough; set aside. Add red food coloring to the remaining dough and mix until color is an even bright orange.

Cut an 11 X 6” piece of medium weight cardboard (like from a cereal box). Fold in half lengthwise and cover with foil. Roll white dough into 11-inch strip. Press into “V” shape of covered cardboard. Roll the orange dough in the same manner and press on top of white dough in cardboard mold. Repeat with yellow dough, pressing on top of orange dough. Press firmly into cardboard mold. Wrap foil around cardboard mold to hold it in shape. Refrigerate at least one hour or until dough is very firm. Remove cardboard form. Use large knife to slice dough into ¼-inch this triangles. Place on ungreased or parchment-lined baking sheets. Gently shape edges as needed to make candy corn shape. If dough becomes too soft to cut easily, refrigerate until firm. Bake in 350 degree oven for 10 minutes or until set but not browned. Cool on wire racks. Makes 3 dozen cookies.


Thursday, October 26, 2006

Thai Rotini

It can't be bad if a toddler is stealing some while I am trying to take a picture of it! Take note: this has the coconut milk/curry flavor of Thai food. Don't try to feed it to someone who doesn't care for that taste, like my husband. The picture does not show the currants or the red pepper because I didn't have any around.

1 1/2 cups vegetable broth (I used chicken broth)
1 cup light coconut milk
1 tsp sugar
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp curry powder
1/4 tsp groung ginger
8 oz tricolor rotini, uncooked
1 cup frozen peas, thawed
1/2 cup finely chopped red pepper
1/4 cup dried currants

In a medium, nonstick saucepan, combine broth, coconut milk, sugar, coriander, cumin, chili powder, curry powder, and ginger. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer for 6 minutes, stirring occasionally.

Add peas, red pepper, and currants. Simmer for 6 to 7 minutes longer, until liquid has been absorbed and pasta is tender. Remove from heat adn leet stand for 5 minutes before serving. Makes 4 servings. Note: You can substitute 1 cup cooked lentils for the peas.

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Wednesday, October 25, 2006

Hash Brown Casserole

2 lbs frozen hash browns
1 cup butter, melted and divided
1 can cream of mushroom soup
1 pint sour cream
1/2 cup minced onion
2 cups shredded cheddar cheese
2 cups crushed corn flakes

Preheat oven to 350 degrees. Grease 9 X 13 casserole dish. If you have one that's a little larger, it wouldn't be too big! Mix all but cornflakes and half of the butter. (You might need to use your hands to mix it well enough. I won’t tell.) Add just a little salt and pepper if you like. Put into casserole dish. Combine corn flakes and remaining butter. Sprinkle on top. Bake for 30-45 minutes. Makes approximately 10 servings.

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Tuesday, October 24, 2006

Easy Petit Fours

What do you with all those yummy cake scraps after you cut out Hello Kitty's head? Try petit fours. These aren't very attractive, but that's probably due to my lack of artistic ability. Maybe you can make them look a little neater. Or you could get pink frosting and pipe pink flowers on each one. As for me, I am just going to eat them. Forget the decorations.

Cake scraps, or one cake mix, prepared and cooled
Leftover vanilla icing, or if you have a new cake, get about 2 cans
A handful of chocolate chips (just a few for a hint of chocolate; many for rich chocolate)

Cut cake into squares. Freeze cake first if you have trouble cutting. Microwave icing with chocolate chips until runny. Dip each square in icing, being sure to cover all the way around. Put each finished square on a plate. Refrigerate until firm.


Monday, October 23, 2006

Kicked-Up Grilled Chicken

If you live in south Texas, you can still grill in late October. We had an outdoor party tonight, as a matter of fact, for Jon's students. We didn't grill, though.

1/2 cup fresh lime juice (it took me about 5 limes to make this)
1/2 cup green hot sauce (I used Sam's Choice green taco sauce)
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
1 small jalapeno chile, sliced
1 tsp cumin
1 tsp white wine vinegar
8 pieces of chicken (any part; if it's all thighs and legs you can use more)
1 tsp salt
1 tsp Emeril's Essence (see my 2001 cookbook, page 18)

In 1-gallon ziploc bag, combine juice, hot sauce, cilantro, scallions, jalapeno, cumin, and vinegar. Turn bag to mix. Add chicken; seal. Refrigerate 4-8 hours, turning occasionally.
Grill: Heat grill to medium hot. Remove chicken from marinade; discard marinade. Pat chicken dry; season with salt and Essence. Grill with lid closed. Turn chicken frequently, until browned and cooked through, about 25 minutes.
Oven: Transfer chicken to baking dish(es). Season with salt and Essence. Bake at 3500 for about 1 hour, until Sharper Image temperature fork inserted into chicken says "poultry." Makes 4 servings. 30 g fat. (The fat grams include chicken skin and dark meat in addition to white meat.)


Sunday, October 22, 2006

Pepper Cream Gravy

I forgot to add the chives before the picture, and I just ate the rest of the gravy, so it's too late for another picture. Sorry.

1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh chives

Melt 1 tablespoon butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add 1 cup milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt; stir with a whisk. Bring to a boil; stir constantly. Reduce heat, and cook 5 minutes, stirring occasionally. Serve gravy on mashed potatoes wtih garlic; sprinkle with chives.


Turkey or Chicken Chili

1 small turkey (or chicken), roasted and cut-up into bite-sized pieces
6 cups chicken broth
1 bag great northern beans
Lawry's seasoned salt
1 large or 2 small cans green chilies

Soak beans according to package directions. Put soaked, drained beans in pot with chicken broth. Add cubed turkey and green chilies. Add seasoned salt to taste. Simmer until beans are done. Check bean package for recommended time, approximately 1 1/2 to 2 hours. Garnish with cheese and sour cream, if desired.


Saturday, October 21, 2006

Okra Gumbo

More like a side dish than a soup.

1 can diced tomatoes
½ cup chopped green peppers
1 ½ cups sliced okra
2 Tbsp oil
1 Tbsp sugar
1 tsp flour
¾ tsp salt
¼ tsp pepper
½ cup onion, chopped

Combine all ingredients in a skillet and cook until done. Cabbage may be added if desired.


Thursday, October 19, 2006

Ice Cream Crumble

We used hot fudge topping and Blue Bunny's Bunny Tracks ice cream in the picture above. Bunny Tracks is vanilla ice cream with a fudge swirl and little peanut butter-filled chocolate bunnies. We thought Martina would like the chocolate bunnies, but we found that they were actually unrecognizable. They looked just like chunks of chocolate.

1 cup flour
¼ cup quick oats
¼ cup brown sugar
½ cup butter
½ cup chopped nuts
1 12-oz jar butterscotch topping (or your favorite ice cream topping)
1 quart chocolate ice cream (or your favorite ice cream)

Combine first four ingredients until coarse crumbs. Stir in nuts. Pat mixture in 9 X 13-inch pan. Bake at 350 degrees for 10 minutes. Stir while warm to crumble. Spread ½ crumbs in a 9 X 9-inch pan. Drizzle ½ topping over crumbs. Spoon ice cream into pan. I softened my ice cream a little beforehand. Drizzle with remaining topping. Sprinkle remaining crumbs on top. Freeze. Serves 8.


Wednesday, October 18, 2006

Rice Congee

I used medium-grain rice for this, so it is even mushier than it should be. It typically looks more like a thick rice soup.
Martina ate this in China when she was a baby. Chinese adults also eat it at breakfast as a hot cereal. I made it for her birthday dinner this year, and I made it last year at about this time too.

4.5 cups water
1/2 cup uncooked long-grain rice
1 teaspoon salt
4 boneless skinless chicken tenders
1 teaspoon pre-minced ginger

Chopped green onions (optional)
Low-sodium soy sauce (optional)

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.

Remove chicken from soup; place on a cutting board or work surface. Chop up into pieces your babies can eat. Stir meat into soup.

Garnish with green onions and soy sauce, if desired.

Yield: 3 servings (serving size: about 1 cup) or many baby servings.

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Tuesday, October 17, 2006

Garlic Stracciatella Soup

6 cups chicken broth
30 cloves garlic, root ends trimmed
2 fresh thyme sprigs
¾ lb spinach, stems removed, cut into narrow strips
1 small carrot, julienned
3 Tbsp fresh Italian parsley, chopped
2 Tbsp parmesan
2 eggs
salt and pepper

Over medium-high heat in a saucepan, combine broth, garlic, and thyme and bring to a boil. Reduce heat to medium. Cover, and simmer until garlic is very soft, about 20 minutes. Remove from heat. Puree soup with hand blender until garlic is smooth. While on medium heat, add spinach, carrot, parsley, and parmesan. Simmer until spinach is wilted but still bright green and cheese is melted, about 2 minutes. Remove from heat.

Lightly beat eggs and slowly pour into soup, stirring with fork until threads of cooked egg form. Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.


Monday, October 16, 2006

Sausage Cheese Crescent Sandwiches

1 or 2 packages crescent rolls
1 lb bulk sausage
½ 4-oz can chopped green chilies
8 oz cream cheese

Brown sausage. Add cream cheese and chilies and stir over medium heat until combined. If you want thick sandwiches, use only one package of crescent rolls. Take half of them and spread them out on a cookie sheet lined with Reynolds Release. Put sausage filling on top. Cover with remaining half of crescent roll dough. Bake at 375 degrees for about 13 minutes. Cut into desired size before serving. This can be used for an appetizer in small squares or a main dish for brunch, lunch, or dinner in bigger pieces.

If you want thin sandwiches, use two packages of crescent roll dough and use two cookies sheets. You’ll just divide the sausage mixture up between them.

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Sunday, October 15, 2006

Banana Amaretto Muffins

1 ½ cups flour
1 ¼ cups slivered almonds
2 tsp baking powder
1 pinch salt
1 tsp vanilla
2 eggs
2/3 cup softened butter
2/3 cup sugar + 1tsp (divided)
3 Tbsp amaretto
1 mashed banana
2 oz chocolate flakes (I put 2 Baker's semisweet chocolate squares in the food processor)

Preheat oven to 350 degrees. Mix the flour, almonds, baking powder, and salt. Set aside. Beat eggs, 2/3 cup sugar, vanilla, and amaretto until foamy, and slowly add butter. Mix in the flour mixture, then add the banana and chocolate flakes. Fill muffin forms 2/3 full and bake about 20 minutes. When you get them out of the oven, immediately sprinkle the remaining tsp of sugar on top.

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Saturday, October 14, 2006

Hello Kitty Cake

1 cake mix, any flavor, with specified ingredients (water, oil, eggs)
1 can vanilla frosting
1 fruit by the foot
Wilton black paste food color, or two black jellybeans and 6 black licorice strings
Yellow food color, or one yellow jellybean
Two toothpicks
Shake-on clear sparkles (optional)

Prepare cake mix as directed. Bake in 9 X 13-inch pan. Turn cake out on board covered with parchment or Reynold's Release. Freeze cake for four hours or overnight. Take out 2 Tbsp of vanilla icing and put in small custard cup. Mix with black paste until black. Put in ziploc snack bag. Take out 1 Tbsp of vanilla icing and do the same with the yellow food color. Refrigerate icing in baggies for a few minutes.

Take cake out of freezer. Cut a big oval and two small rounded triangle ears from cake. Attach ears on cake with toothpicks. Cover with remaining vanilla icing. Remove colored icing from refrigerator. Cut corner out of baggies, and pipe two black eyes, six black whiskers, and one yellow nose on cake. Hello Kitty does not have a mouth. Refrigerate fruit by the foot for a few minutes so it's not too sticky to work with. Arrange into a bow and put near right ear. Shake on sparkles, if desired.


Friday, October 13, 2006


1-1½ lbs boneless country ribs, cut into cubes
1 cup chopped onion
1 clove garlic, minced
1 can yellow hominy (undrained)
1 can white hominy (undrained)
1 can whole tomatoes (undrained)
2 tsp chili powder
½ tsp salt
½ tsp thyme

In skillet, brown ribs and sauté onions in a little cooking spray. Put into crock pot with the rest of the ingredients. Cook on low for about 10 hours. Less if you like tougher meat; more if you like tenderer meat.

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Thursday, October 12, 2006

Chocolate-Mint Crème Cookies

I used clear creme de menthe; you may use green if you'd rather, and you can tint the frosting green with food coloring as well. I prefer mine white.

1 ½ cups packed brown sugar
¾ cup butter, cubed
2 Tbsp water
2 cups (12 oz) semisweet chocolate chips
2 eggs
3 cups flour
1 ¼ tsp baking soda
1 tsp salt


1/3 cup butter, softened
3 cups confectioners + about ¼ cup extra if necessary
3 Tbsp milk
¼ cup crème de menthe

In a small saucepan, combine the brown sugar, butter, and water. Cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in the chocolate chips until melted and smooth. Transfer to a large mixing bowl; cool slightly.

Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; gradually add to chocolate mixture. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 8-10 minutes or until set. Remove to wire racks; flatten slightly. Cool completely.

Combine filling ingredients; spread on the bottom of half of the cookies. Top with remaining cookies. Store in refrigerator. Makes 4 dozen.


Wednesday, October 11, 2006

King Ranch Chicken

There are many versions of this. I altered a bunch of recipes to make this one. The top picture has dried parsley sprinkled on it.

Crushed tortilla chips, or 8 corn tortillas
1 onion, chopped
1 red or green pepper, chopped
1 tsp minced garlic
1-2 tsp olive oil
2-3 cups roasted chicken, shredded
1 can Campbell's Healthy Request cream of mushroom soup
8 to 16 oz light sour cream
1 to 1 1/2 tsp strong chile powder (I use Pendery's Pecos Red)
1 15-oz can Del Monte Zesty tomatoes and green chilies
OR 1 15-oz can diced tomatoes AND one small can diced green chilies
1 to 1 1/2 cups shredded cheddar cheese
3/4 tsp cumin

Saute onion, red pepper, and garlic in olive oil. Mix chicken, tomatoes, chili powder, sour cream, soup, cumin, and veggie mixture. Grease casserole dish. Cover bottom with crushed tortilla chips. Spread chicken mixture over it. Cover with cheese. Repeat layers, ending with cheese. Bake at 3500 for about 30 minutes.


Tuesday, October 10, 2006

Mushroom Bread

1 pkg (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbsp butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 tsp Italian herbs or Italian seasoning

Preheat oven to 3750. Separate dough into triangles. Place on pizza stone. Spread and toll out dough to cover stone using lightly floured rolling pin. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.


Monday, October 09, 2006

Salsa and Sour Cream Chicken—Crock Pot

4 boneless, skinless chicken breasts
1 envelope taco seasoning mix
1 cup salsa
2 Tbsp cornstarch
¼ cup sour cream

Spray crock pot with cooking spray. Put chicken in crock pot. Sprinkle taco seasoning on top of chicken. Cover with salsa. Cook on low for 8 hours. Remove chicken from crock pot. Mix cornstarch with a little water, then add to sauce. Stir in sour cream, and serve on top of chicken.


Sunday, October 08, 2006

Potato and Green Bean Salad

1 pound russet potatoes, cut into 1-inch cubes
2 cans green beans
1 cup finely chopped onion
½ cup chopped celery
¼ cup fresh parsley, or 1 Tbsp dried parsley
¼ cup canola or olive oil
¼ cup red wine vinegar
¼ tsp dried oregano

Cook potatoes in salted water until almost done. Combine potatoes, green beans, onion, celery, parsley, oil, and vinegar and toss. Salt and pepper to taste. Serve at room temperature.

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Saturday, October 07, 2006

Kid-Friendly Asian Noodle Salad

16 oz thin spaghetti, cooked al dente in salted water
1 bunch green onions, sliced (both green and white parts)
1 can baby corn on the cobs, sliced in 6-8 pieces each
½ cup rice vinegar
6 Tbsp soy sauce
2 Tbsp canola oil
2 tsp minced ginger
1 tsp dried parsley

Combine all ingredients and chill.

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Friday, October 06, 2006

Grilled Peanut Butter and Banana Split Sandwich

2 (1-ounce) slices firm white sandwich bread, divided
1 tsp butter, softened
1 Tbsp creamy peanut butter
2 tsp honey
½ tsp semisweet chocolate minichips
1 large strawberry, thinly sliced
½ small banana, cut lengthwise into 3 slices (2 oz)
1 Tbsp pineapple jam

Spread one side of each white bread slice with ½ tsp butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices. Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.

Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned. Makes 1 serving. Double or triple as necessary. 436 calories; 14.5g fat.

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Thursday, October 05, 2006

Sopaipilla Cheesecake Bars

1 ½ cups sugar, divided
2 pkg crescent roll dough
2 tsp vanilla, divided
10 Tbsp butter, divided
2 pkg cream cheese
½ tsp cinnamon

Spray 9 X 13 pan with cooking spray. Combine softened cream cheese and 4 Tbsp butter in mixing bowl. Add 1 cup sugar gradually. When well mixed, add 1 tsp vanilla. Set aside. Unroll one package crescent rolls and stretch to fit bottom of pan, pressing seams together. Spread cream cheese mixture evenly over top. Stretch remaining crescent roll dough over cream cheese mixture, pressing seams together. In a small saucepan, melt remaining 6 Tbsp butter, cinnamon, remaining ½ cup sugar and remaining 1 tsp vanilla. Pour evenly over top second layer of crescent rolls.

Bake at 350 degrees for 30 minutes or until browned. Makes 15 squares.


Wednesday, October 04, 2006

Crunchy Onion Chicken

This has been in the coupon section of the paper lately.

1 package chicken breast halves (4-6)
1-2 egg whites, beaten
1 large can french-fried onions, crushed
salt and pepper

Preheat oven to 350 degrees. Salt and pepper chicken. Coat chicken in egg whites and then in onions. Bake for 45 minutes to an hour or until done. If you decide to pound chicken first for flatter pieces, check chicken after 35 minutes because it will get done sooner.


Tuesday, October 03, 2006

Turkey Bratwurst Patties

1 tsp salt
1 tsp pepper
½ tsp sugar
½ tsp ground coriander
½ tsp dried sage
¼ tsp nutmeg
¼ tsp ground ginger
1 Tbsp skim milk
2 lbs lean ground turkey

Combine all ingredients and mix well. Divide mixture into 8 equal portions, shaping each into a ½-inch thick patty. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add 4 patties; cook 4 minutes on each side or until done. Repeat procedure with the cooking spray and the remaining patties. Serve on rye bread with mustard. We used hamburger buns. That works too. Makes 8 servings. 9.4 g fat, 172 calories.


Monday, October 02, 2006

Poached Pears with Raspberry Puree

1 ½ cups water
¾ cups sugar
juice of 1 lemon
4 peeled pears with stems left on (not mushy; we used D’Anjou)
10 oz frozen raspberries

Puree raspberries. Run through a strainer to get rid of seeds. Set aside.

Bring water, sugar, and lemon juice to a boil in a covered, deep saucepan. Add the four pears. (the tops will stick out of the water; this is OK.) Return to a simmer, cover, and cook for 20 minutes or until firm-tender. Remove from syrup. The recipe says to chill them. We ate them hot. Either way is good. Pour raspberry sauce onto a small plate, and place a poached pear on top.


Sunday, October 01, 2006

Texas Trash

20 oz. white almond bark
2 cups unsalted roasted peanuts
2 cups Cap'n Crunch peanut butter cereal
2 cups small pretzels
2 cups Rice Krispies

Melt almond bark in microwave and pour over dry mixture of other ingredients. Spoon out quickly onto waxed paper. It will cool very quickly and be ready to eat. It freezes well.

Note: Very good, also, using the chocolate coating.