Recipes from Quick and Heathly Vol II

Recipe from Quick and Healthy Vol II by Brenda J Ponichtera
(I copied these from the cookbook, while I was Nannying in Ann Arbor).

Cheese Sauce

1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces

Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat

Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.

Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.

BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.

Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste

Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown

Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey

4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing

Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.

Citrus Marinated Chops

So I really wasn't a fan of this recipe but will post it to meet my goal of one new recipe a week! I found this recipe on the sticker on the package the chops came in.

4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?

1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper

Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.

I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.

Strawberry Frosting

Kristy and I were practicing our fondant skills and while doing so, I realized we didn't have any frosting. I had pulled out a quick cake mix that was Strawberry cake and instantly thought of this recipe I have been wanting to try. It was DELICIOUS!!!

It is from the the Sprinkles Cupcake Company.

Makes enough for 1 dozen cupcakes

1/2 cup whole frozen strawberries, thawed (only end up using 3 TBSP)
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' (powder) sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

From The Martha Stewart Show, February 2008

Read more at Marthastewart.com: Sprinkles' Strawberry Frosting Recipe - MarthaStewart.com

Stubble Bubble Wands

Formula:
4 parts Water
1 part BLUE Dawn dish washing liquid
1/2 part clear corn syrup or glycerin.
Mix well. Let settle 1 hour before use.

Short Cut Formula:
1 - 100 oz. Mr Bubbles Bottle
2/3 cup BLUE Dawn
(Suggested for the JUMBO Wand)

* Best bubble conditions are on a cool day or evening. Moisture in the air creates the best bubbles.

1721 Shanny Creek Road
Ahwahnee, CA 93601
(559) 683- 8538

Sweet Tender Muffins

3 cups all purpose Flour
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt

Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)

Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.

Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.

Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.

Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,

3 Flavor Options

Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.

Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.

Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.

( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)

Found recipe in Cook Smart by Pam Anderson

Luau Chicken

Recipe from Leah and Ben Tuifua

Blend all to taste, whatever your crowd likes.
Equal Parts: (depending on crowd- I used 1/2 cup for about 3 pounds- I think)
Soy sauce
White Sugar

Minced Garlic (about 2 TBSP)
Stem of Ginger- Shred into mixture
Splash of Sesame Oil (optional)
Chicken- Tuifua's like Chicken Thighs

Marinate overnight or for at least 4 hours

Apple/Snicker Salad

From My Friend Kristy Tibbs

5-6 Granny Smith Apples (I don’t peel, but you can if you want)
2 packages fun size Snickers (Or one small bag- about 16) Freeze and break with hammer or just cut up/break fresh ones into small pieces ... it gets sticky, but you can lick your fingers at the end
1 small 3 oz package of instant vanilla pudding (don’t make pudding)
12-16 oz. Cool Whip

Whip instant pudding mix into cool whip. Add chopped apples and snickers pieces.