Tipsy Peach Chicken – Low Fat

I found this recipe over 10 years ago online (sorry, I don’t remember the source) and adapted it to make a nice, light luncheon or supper dish.  I would prefer fresh peaches, but canned ones also work fine and give a little pep to this low fat, low cal meal.

Tipsy Chicken with Peaches

• Servings: 4
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3 medium chicken breasts, cut into cubes
Salt/Pepper
1 tsp. olive oil
Large onion, finely chopped
1 tsp. smoked paprika
6 green onions with tops, chopped
¼ cup orange juice
2 Tblsp. Bourbon
1 cup sliced peaches
Grating of fresh nutmeg

Preheat oven to 400 degrees F

Spray a 9 inch casserole dish

Place chicken cubes in prepared casserole and sprinkle lightly with salt and pepper.  Set aside.

In a medium skillet, heat olive oil and cook onions over medium heat about 5 minutes.  Add paprika and chopped green onions.  Cook an additional 4 minutes.

Spread onion mixture over chicken; spoon orange juice and bourbon over the top and bake uncovered for @ 400 degrees F for 30 minutes, turning and stirring occasionally.

Remove chicken from oven and spoon peaches over the top.  Grate nutmeg lightly over peaches and return to oven to bake for 15-20 minutes more until chicken is done.

Serve over hot rice.

Diet Power:  ¼ of casserole with ½ cup rice =  278 calories, 3.7 g fat, 37.7 g carbohydrate, 1.99 g dietary fiber, 24.2 g protein. 

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Baked Ham, Beans and Dumplings

After 3 major snowfalls in one week, we were more than ready for something hearty, warm and comforting for supper.  I used ingredients and techniques from a couple of my favorite recipes to make this dish which my two daughters and I loved.

• Servings: 4-6
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2-½ cups (home-cooked or two 10 oz cans) Great Northern beans, drained lightly
½ cup cooked ham, cubed
½ cup sour cream
½ cup mayonnaise
½ cup milk
1 packet (small envelope) Goya ham seasoning (optional but adds really nice flavor)
Dash of pepper
10 oz can cream of mushroom soup, undiluted

Dumplings:
1 cup all-purpose flour
1-½ tsp. baking powder
½ tsp. salt
3 Tblsp. Shortening (Crisco)
½ cup milk
Preheat oven to 400 degrees F
Greased 9 inch baking dish

Place drained beans and ham in the bottom of a greased 9-inch baking dish.

In a small bowl or food processor, whisk together the sour cream, mayonnaise, milk, ham seasoning and pepper.

Whisk in undiluted cream of mushroom soup.

Pour soup mixture over beans and ham in baking dish.

Prepare dumplings:
In a medium bowl, mix together flour, baking powder and salt.  Cut in shortening and stir in milk.  Drop mixture by measuring tablespoon in small dollops on top of mixture in baking dish.

Bake in preheated 400 degree F oven for approximately 20-25 minutes until dumplings are done and very light brown on top.

4-6 servings

Refrigerated leftovers are good warmed uncovered in a 350 degree oven for about 15 minutes.  The dumplings will be crispy on top but still delicious.

Chicken and Feta Casserole

• This dish came about when I had some leftover broccoli and half a package of feta cheese.  The feta and oregano give this dish a really nice flavor.  The bread cubes add crunchiness and extra flavor, plus they make this a satisfying, filling dish for supper.  My daughter and I both loved it.

• Servings: 4
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One cup of broccoli florets, steamed fork-tender
2 cups diced cooked chicken breast
One 10-1/2 oz can cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
½ tsp dried oregano
3 oz. crumbled feta cheese
2 slices bread, cut into cubes
1 Tblsp. butter, melted
¼ tsp dried oregano

Preheat oven to 350 degrees F

Oil a 9×9 inch baking dish

Arrange steamed broccoli in an oiled 9×9 inch baking dish.  Spread cooked chicken on top.

In a medium bowl, combine soup, mayonnaise, lemon juice and ½ tsp. oregano and pour over chicken.

Sprinkle with feta cheese.

In a small skillet, melt butter and toss bread cubes to coat.

Place cubes on top of chicken mixture.  Sprinkle lightly with ¼ tsp dried oregano.

Bake uncovered @ 350 for 25 minutes.

4 servings 

Roma Green Beans and Yukon Gold Potatoes

In the 1980s-90s, my husband and I had a little house on two acres in a rural area called Blue Jay on the Ohio/Indiana border.  He had a huge garden and I did everything I could to keep up with the produce while still working full time.  He planted way too much of everything but two vegetables I never tired of  were Roma Green Beans and Yukon Gold potatoes.  We had them several times a week during the summer and they were always delicious.  My husband and his wonderful garden are gone now and I miss him and the baskets of produce he would carry into the kitchen every day (I don’t miss having to find a way to use all of that bounty).

David pointing out the progress of the Roma Green Beans in his garden

Yukon Gold potatoes were new at that time but now they are in the supermarkets.  Roma Green Beans, however, are almost impossible to find but every Tuesday, my daughter and I go to a farm market in the historic section of Loveland, Ohio, where one farmer sells freshly picked, beautiful Roma beans.  These beans are flat like snap peas, but larger and fuller.

We buy the beans on Tuesday  and every Wednesday this summer have had a meal of Romas and Yukons plus a dessert made from whatever fruit looked good at the market.  It’s a special meal for us.

I prepare the meal in the early afternoon and put it together quickly at suppertime.  First, I put some Yukon potatoes (with skins) in cold water in a big steamer pan and place over medium high heat.

While the potatoes start to cook, I break the ends off the beans, break them in half and place them in a steamer which fits over the pot of potatoes.

I place a lid on top and steam the beans until fork tender.  By the time the beans are done, the potatoes are usually also fork tender and I remove everything to cool until I’m ready to prepare supper.

To combine the two vegetables, I cut the potatoes in bite-size portions and brown in butter, sprinkling with salt and pepper and a drizzle of olive oil.  When the potatoes are golden brown, I add the green beans with a little more salt/pepper and a couple of drizzles of olive oil.  Stir and toss the vegetables until everything is piping hot – then serve immediately.

My daughter doesn’t like onions, but I love sliced onions sautéed in olive oil while I’m steaming the beans and potatoes and used as a topping when the meal is served.

This week, we had some good corn-on-the cob and muffins made from fresh blueberries (recipe here).  A perfect summer meal.

Delicious Date Cake

This recipe is from a favorite cookbook I received as a gift in 1982 – Seasoned with Sunshine, a collection of recipes from Florida.  This is a thin, delicious, moist cake that is easy to make.  It makes a nice luncheon or supper dessert.

• Servings: 6
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• ½ cup dates, chopped
• 1/2 tsp. soda
• 1/2 cup boiling water
• ¼ cup butter, softened
• ½ cup granulated sugar
• 1 egg
• ¾ cup all-purpose flour
• 1/8 tsp salt

Preheat oven @ 350 degrees F.  Grease an 8×8 inch pan.

In a small bowl, mix dates, soda and boiling water; set aside to cool.

By hand or in an electric mixer, cream butter and sugar, add egg.  Sift flour and salt together and add to creamed mixture.  Blend in cooled date mixture with liquid.  Pour into well-greased 8×8 pan.  Sprinkle on Pecan Topping* ingredients, beginning with brown sugar, then pecans and then the chocolate chips.

*Pecan Topping:

• 1/4 cup light brown sugar
• 1/4 cup pecans, chopped
• ½ cup chocolate chips

Bake @ 350 degrees for 30 minutes.

6 servings.  Delicious plain ….

… or with ice cream, whipped cream or whipped topping.

Teriyaki Chicken, Vegetables and Rice

This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments.  I added the dried cranberries and walnuts for extra crunch and color.  A very tasty and satisfying meal.

• Servings: 4
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•     1 tsp olive oil
•     Large sweet onion, sliced
•     1 cup mushrooms, sliced
•     2 cups broccoli florets, steamed fork tender
•     1 cup cooked chicken breast, shredded
•     ½ tsp. sesame oil
•     Dash or two of Mongolian Fire Oil (optional)
•     1/4 cup teriyaki sauce
•     2 Tblsp. dried cranberries
•     2 Tblsp. chopped walnuts

•     4 servings of cooked rice

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.

Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.

4 servings 

Toasted Orzo and Spinach Casserole

I saw a recipe online which sounded interesting but I had some problems with my first version.  I made some changes on a second try that made the dish the way I thought it should be.  Toasting the dry orzo only takes 6 minutes and I believe it adds flavor to the pasta when it’s cooked.

I steamed the spinach and pressed out moisture to keep the sauce from having too much liquid.  Also changed out the cheese a bit.  The casserole really needs to rest 10 minutes before serving and is even better the next day.  This makes a very satisfying meatless casserole.

• Servings: 6
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• ½ pound orzo pasta  (1 cup)
• 10 oz. bag of fresh baby spinach leaves, rinsed and stems removed
• 3 Tblsp. all-purpose flour
• 1-1/4 cups milk
• 5 ounces shredded mozzarella cheese
• 2 ounces shredded very sharp cheddar cheese
• ¼ cup plus 2 Tblsp. crumbled feta cheese
• ½  tsp. salt
• Grating of black pepper
• 14-ounce can diced tomatoes, not drained

Preheat the oven to 350 degrees F.
Oil a 9-inch baking dish

Place orzo on a parchment lined baking sheet and bake for 6 minutes, stirring after 3 minutes.  Remove from oven and set aside.

In a large pot of lightly salted boiling water, cook the toasted orzo pasta until al dente according to package directions (approximately 10 minutes). Drain (but don’t rinse) and set aside.

Steam spinach, covered, over simmering water for about 10 minutes until wilted.  Press and drain excess water.  Set aside.

In a large saucepan, place the flour and whisk in the milk gradually.  Cook over medium heat, whisking until the mixture starts to bubble.  Continue to whisk for one minute.  Remove from heat and add the mozzarella and cheddar cheese a half-cup at a time, stirring to be sure cheese is melted.  Stir in feta cheese (may not melt completely).

Stir in salt, pepper, tomatoes and spinach and orzo.

Spoon mixture into prepared baking dish.  Add crumb topping.

Basil Crumb Topping

• 2 slices of bread, torn into pieces
• ¼ cup fresh basil leaves

In a food processor, place torn bread pieces and basil leaves.  Process until bread is in crumbs and basil is in tiny pieces.

Bake at 350 degrees F for 30 minutes.  Let dish rest for 10 minutes before cutting and serving.

Makes 6 servings

Click on pictures to enlarge.

Chicken and Cheese Dip–Crock Pot – Slow Cooker

I adapted this recipe from one I saw a couple of years ago on Crockpot Recipe Exchange.  It was easy to mix the ingredients and let them cook in the slow cooker for about 2-½ hours.  The result was delicious – cheesy with a lot of chicken  and a delicious flavor.  I used the coriander chutney and didn’t need any additional seasonings.  You might want to taste and add salt, pepper or some kind of hot sauce.  I used this as an entree and it made a nice lunch for three people with leftovers for supper.

CHICKEN AND CHEESE DIP

• Servings: 4-6
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• 8 ounce package of cream cheese. cubed
• 3 cups (12 oz.) sharp cheddar cheese, shredded
• 14.1 ounce can of diced tomatoes, lightly drained
• 4 oz. mushrooms, sliced and sautéed just until tender
• 2 Tblsp. dried minced onion
• 2 cups cooked chicken breast, diced
• 1 cup feta cheese crumbles
• 1-½ Tblsp. Coriander Chutney or 4 oz. can of diced green chiles

Put all the ingredients in the order listed into a 2-1/2 quart crock pot. Place the lid on and cook on low for 2.5 – 3 hours.

NOTE:  STIR EVERY 30 MINUTES TO BE SURE THE CHEESE IS MELTING.

I like to serve this with Tostido scoops.  Mixture can be kept warm in crockpot for up to 2 hours.  Reheat leftovers in the microwave or in a small pan on the stove.  This dip should be piping hot.

Cinco de Mayo Egg Sandwich

Since I was a child, I’ve enjoyed a fried egg sandwich with salt, pepper and a bit of mustard on soft, white Wonder-type bread.  It’s even a good meal when I’m not feeling well if I omit the pepper and mustard.

I wanted to make an egg sandwich that was more substantial and put together a good one with a Mexican flair – just in time for Cinco de Mayo.  The cheese is available in my local grocery …

…and I enjoy the soft pretzel buns that my bakery carries.  Fry the egg the way you like it best – I like mine golden brown with the yolk fried hard.

• Servings: One Sandwich
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• 1 tsp. olive oil
• ¼ cup sliced red bell pepper
• ¼ cup sliced onion
• Salt/pepper
• 1 large soft bun
• 1 egg
• 1 oz. Mexican cheese in small slices
• Several cilantro leaves

In a small skillet over medium low heat, heat olive oil and add the red pepper and onion slices.

Sprinkle lightly with salt/pepper and cook, stirring frequently, until vegetables are tender.  Remove vegetables from skillet and place on the bottom half of the bun.

In the same skillet, break the egg, stir the yolk with a fork, and cook until yolk is set.

Turn egg and cook on the opposite side until lightly browned.

Place egg on top of vegetables and immediately place cheese slices on top of egg.  Add several cilantro leaves on top of cheese.

Place top of bun on sandwich and serve immediately.  Delicioso! 

Ham Hash Supper

This is an adaptation of a recipe my daughter sent me in 2006.  I changed it to make a smaller casserole and to use convenience foods like dried onions, pimientos and garlic in a jar so the meal could be put together quickly.  It makes  a very tasty and filling plateful of food.   Really good with leftover baked ham.

HAM HASH SUPPER

• 16 oz. frozen hash browns, thawed
• 1 cup cooked ham, chopped
• 2 Tblsp. minced dried onions
• 1 Tblsp. chopped pimiento
• 1 tsp. minced garlic
• 4 oz. cream cheese, cubed
• ¾ cup milk
• 1 Tblsp. spicy brown mustard

In a 9-inch casserole dish, combine hash browns, ham, dried onions, pimiento and garlic.

In a two-cup measure place cream cheese cubes, milk and mustard.  Microwave on high for two minutes until cheese is softened.  Whisk until smooth.

Pour sauce over ingredients in casserole and mix together.

Cover and bake @ 350 degrees F for 45 minutes.  Remove cover for the last 10 minutes to allow the top to brown.

I served some fresh cherry tomatoes with mine.  4-6 servings

Note:  Dish can be made ahead and refrigerated.  Bake for one hour @ 350 degrees F.