Food Porn Friday – Easy Holiday Meals

(Image via nanahood.com)

Holidays and food always go together. Something else that goes with the end-of-year holidays is stress. Whether it’s gift buying, office parties, school concerts or traveling, the one constant for most people is stress. And, with stress comes eating too much or too little. Here’s some quick and easy recipes, with some that can be made the night before, to help make the holidays a little bit less stressful.

(Image via SparkPeople.com)

Christmas morning can come with lots of excitement and gift opening. While the merriment is happening, you can have a delicious and healthy breakfast – that was prepared the night before – baking in the oven such as Better Breakfast Casserole.

(Image via bystephanielynn.com)

Here’s a collection of 40 breakfast casseroles from sites such as Betty Crocker, Cooking Light and Southern Living. Some may not be as healthy as the previous recipe but, it is the holidays.

(Image via clairebidwellsmith.com)

Leading up to, and during the holidays, there is an abundance of food and leftovers. You may want some quick and easy recipes to make that both children and adults will enjoy such as these Cupcake Mold Pizzas or Windy City Crescent Rolls.

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There’s a lot of indulging happening during the holidays so there should be some healthy eating going on such as Mason Jar Salads.

Image via melskitchencafe.com)

And, because time is at a premium during the holiday season, Mel’s Kitchen Cafe has 39 Meals to Make in 30 Minutes or Less.

Happy eating!

Food Porn Friday – WAFFLES!

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August 24th is National Waffle Day in the U.S. According to MrBreakfast.com, August 24th is the day in 1869 that Cornelius Swarthout received his patent for a waffle iron. There is also an International Waffle Day that is celebrated on March 25th that originated in Sweden. But, really, any day can be waffle day. They are easy to make and are great for any meal. And during this summer’s heat wave, I made these a few times for supper because I wasn’t standing in front of a stove on a ridiculously hot and humid day.

The best place to start is with a classic waffle recipe from Allrecipes.com.

Classic Waffles

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

As a side note, Allrecipes.com also offers suggestions on what you might like to drink with your waffles. They suggested coffee. Seems like a normal choice, as would tea or juice.

However, I would be remiss as a blogger if I didn’t give you evidence that they also suggested a Harvey Wallbanger as their first choice of drink! (Well, it does have orange juice in it.) Here’s the proof, click on it to get a clearer image. The recipe follows. CHEERS!

Harvey Wallbanger

• 3/4 oz vodka
• 1 1/2 oz orange juice
• 1/4 oz Galliano
• orange slice for garnish
• maraschino cherry for garnish

OK, back to waffle recipes. Martha Stewart has a Potato Waffle recipe that can be made in advance because it “reheats exceptionally well”.

Potato Waffles

• 2 (about 13 ounces) medium Yukon gold potatoes
• 1 1/2 teaspoons coarse salt, plus more for cooking water
• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 3 large eggs, separated
• 2 cups nonfat buttermilk
• 8 tablespoons (1 stick) unsalted butter, melted

If you want some variety to your waffle-making, Grouprecipes.com has a basic waffle recipe that also includes a dozen variations to the recipe so that you can also make dessert and savoury waffles.

A Dozen Delicious Waffle Variations

• 3 C sifted all-purpose flour (or part whole wheat flour)
• 4 tsp baking powder
• 2 T sugar (optional)
• 1 tsp salt
• 4 egg yolks, beaten
• 4 egg whites beaten until stiff
• 1 1/2 to 2 C sweet milk or buttermilk
• 4 T melted butter

Beer is an important ingredient in a variety of batter recipes and waffles are no different. This recipe from Allrecipes.com also includes honey that is supposed to add a nice crunch to the waffles. I’m sure a bottle (or few) of beer goes well with these waffles. Just like the Harvey Wallbangers go with the classic breakfast waffles.

Beer Batter Waffles

• 2 cups self-rising flour
• 1 (12 fluid ounce) can or bottle beer
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 2 eggs, separated
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Food Porn Friday: It’s S’mores Day!

It’s S’mores Day! The National Confectioners Association said it is. So it’s best not to argue and to just make some s’mores.

(Image via dailyinfographic.com)

Because so many of us are living in areas affected by drought and are not allowed to have any kind of outdoor fire, here’s some indoor s’mores-inspired recipes.

Food Porn Friday – Single Serving Rice Krispies Treat

(Image via myrecipes.com)

Rice Krispies Treats. Comfort snack food of our childhood. Or adulthood in my case. Lately, I’ve been making a single serving of Rice Krispies Treats when I want a snack. I was buying a prepackaged “crispy rice treat”. However, it’s 430 calories for their oversized single serving and I was also spending way too much money on them. So, I experimented with the microwave. With the heat wave, some days felt like 430 °. I also don’t have air conditioning and didn’t want to stand in front of the stove, even if it’s only for a few minutes.

So, I bought a box of cereal and some miniature marshmallows and made my own single serving treat using the microwave. My treats come to around 212 calories. Since I’m the only one who uses the cereal and marshmallows I use handfuls. But, so that I have a general idea of how many calories are in each serving, I measured the three ingredients.

Single Serving Rice Krispies Treats

Rice Krispies cereal 1 cup = 104 calories

1 tsp. margarine = 18 calories

50 mini marshmallows or 1/2 cup  = 90 calories

Microwave cooking time: under 45 seconds. I have an older microwave so times may vary a bit.

Letting treat cool in fridge: 5 – 10 minutes, depending on the size of container and thickness of treat.

Melt the margarine for 10 seconds.

Add the marshmallows and stir to lightly coat. Then it’s back in the microwave for another 30 seconds.

Stir for a few seconds until you have a smooth consistency.

Add the Rice Krispies and stir till everything is mixed and evenly spread in the dish. Put the container in the fridge for 5 – 10 minutes to cool and is ready to eat.

The treat is more marshmallowy than the original recipe because that’s how I prefer it. The amount of cereal and marshmallows can be changed to suit your taste.

Food Porn Friday – Unicorn Poop Cookies

(Image via instructables.com)

Yes, Unicorn Poop Cookies!

They are colourful sugar cookies that the kids, big and small, would enjoy eating. And I’m pretty sure they would enjoy saying that they are holding and eating unicorn poop cookies. The recipe is posted at Instructables.com by user kristylynn84 of Sweet Insanity Bake Shop. She gives step-by-step instructions with great pictures at each step. And check out the comments. As people have tried the recipe, they have given other sugar cookie recipes and tips to make it easier for those of us who will try making these cookies.

WARNING!:

The cookies she used for the pictures are for a cookies and cake show. One of the products she uses, called Disco Dust, is for arts and crafts and should  not be eaten. You can buy edible glitter to get the same effect.

Food Porn Friday – A Heart-Healthy Valentine’s Day Meal

(Image via todayifoundout.com)

February, the month of love. And what better way to show your love than by making a heart-healthy meal. I’ve picked a variety of recipes from the Heart and Stroke Foundation to help you plan a Valentine’s Day meal. I’ve also included some information to help you have a healthier life.

When it comes to preparing healthy meals, most of us know what to do. We’ve heard the tips enough times that we probably stop listening or reading them. But for those who would like to know, or for those who would like a reminder, here is a list of the top 10 tips for heart-smart eating and by clicking here, you will find a more detailed explanation of the various tips.

1. Cook heart-smart
2. Choose whole grains
3. Nix trans fat
4. Control your portions
5. Cut back on sodium
6. Max out vegetables and fruit
7. Eat more beans
8. Cook from scratch
9. Drink skim milk
10. Enjoy fish more often

Do you know if you are at risk for heart disease or a stroke? To get a better idea, take this risk assessment. It says it takes about 10 minutes to do but I took it and it only took a few minutes to answer the questions.

And now for the some delicious meal suggestions. The recipe page has recipes for each meal of the day as well as vegetarian, kid-friendly and around the world favourites. I’ve picked some that I hope will inspire you to make a heart-healthy meal for you and the ones you love. Enjoy.

Hearty Tuscan soup

• 15 mL (1 tbsp) extra virgin olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 10 mL (2 tsp) dried oregano leaves
• 5 mL (1 tsp) dried basil leaves
• 2 mL (1/2 tsp) hot pepper flakes
• 125 mL (1/2 cup) brown rice
• 1 can (796 mL/28 oz) no salt added stewed tomatoes
• 750 mL (3 cups) sodium reduced chicken or vegetable broth
• 1 can (540 mL/19 oz) mixed beans, drained and rinsed
• 1 pkg (300 g/10 oz) frozen chopped spinach

Directions

1. In soup pot, heat oil over medium heat and cook onion, carrots, celery, garlic, oregano, basil and hot pepper flakes for about 10 minutes or until softened. Stir in rice to coat.
2. Add tomatoes, broth, beans and spinach; bring to boil. Cover and simmer for about 40 minutes or until rice is tender.
3. Slow cooker variation: Combine all the ingredients in slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. Frozen vegetable option: Omit spinach and add 500 mL (2 cups) frozen mixed vegetables.

Warm wild rice and vegetable salad

• 125 mL (1/2 cup) wild rice
• 500 mL (2 cups) no-salt-added chicken or vegetable broth
• 250 mL (1 cup) water
• 250 mL (1 cup) wholegrain brown rice
• 3 cloves garlic, minced
• 15 mL (1 tbsp) chopped fresh thyme or 5 mL (1 tsp) dried thyme leaves
• 3 green onions, thinly sliced
• 1 carrot, grated
• 1 stalk celery, diced
• 1 red bell pepper, chopped
• 45 mL (3 tbsp) each chopped fresh coriander and mint
• 25 mL (2 tbsp) sodium reduced soy sauce

Directions

1. In saucepan, bring wild rice, water and broth to boil. Cover and simmer for 15 minutes.
2. Add brown rice, garlic and thyme; stir and cover and simmer for about 25 minutes or until liquid is absorbed and rice is tender. Fluff with fork and set aside.
3. In large bowl, combine green onions, carrot, celery and pepper. Add rice mixture and gently stir to combine.
4. Add coriander, mint and soy sauce; stir until well coated.

Variation: substitute 80 mL (1/3 cup) diced red onion for the green onions.

Oven-roasted asparagus

• 24 asparagus stalks, trimmed
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) lemon juice
• 1/8 tsp (0.5 mL) ground cumin
• 1/8 tsp (0.5 mL) grated lemon rind
• 1/8 tsp (0.5 mL) black pepper

Directions

1. Preheat oven to broil at the highest temperature. Set the oven rack to the second highest setting. Line a baking sheet with tin foil. Place asparagus in a row on the baking sheet.
2. In a small bowl mix the rest of the ingredients together. Brush the mixture over the asparagus.
3. Cook for 10 minutes, or until desired tenderness is achieved.

Roasted lemon and rosemary potatoes

• 750 g (1 1/2 lbs) mini red potatoes
• 50 mL (1/4 cup) no salt added chicken or vegetable broth
• 1 large clove garlic, minced
• 15 mL (1 tbsp) chopped fresh rosemary or 5 mL (1 tsp) dried rosemary, crushed
• 10 mL (2 tsp) grated lemon rind
• 25 mL (2 tbsp) lemon juice
• 2 mL (1/2 tsp) paprika
• 1 mL (1/4 tsp) freshly ground black pepper
• 10 mL (2 tsp) extra virgin olive oil

Directions

1. Cut potatoes in half lengthwise and place in large bowl.
2. Add broth, garlic, rosemary, lemon rind and juice, paprika and pepper; toss to coat well.
3. Spread into parchment paper lined roasting pan and roast in 220 F (425 F) oven for 45 minutes.
4. Stir in oil and roast for about 15 minutes or until golden brown and tender.

Honey garlic roast pork

• 2 Kg (4 lb) boneless pork loin roast

Marinade

• 25 mL (2 tbsp) sodium-reduced soy sauce
• 25 mL (2 tbsp) sherry
• 25 mL (2 tbsp) liquid honey
• 25 mL (2 tbsp) minced gingerroot
• 2 cloves garlic, minced

Directions

1. Combine soy sauce, sherry, honey, gingerroot and garlic.
2. Trim any visible fat from meat. Place roast in large plastic bag and pour marinade over. Tie bag shut and refrigerate for at least 4 hours, rotating bag occasionally.
3. Remove roast from bag. Reserving marinade but leave as much ginger and garlic bits as possible clinging to roast.
4. Set roast on rack in roasting pan. Roast, uncovered and basting occasionally with marinade, in 160°C (325°F) oven for 2 hours or until meat thermometer registers 70°C (160°F).
5. Let stand for 15 minutes before carving. Trim the fat off before serving.

Make ahead tip:

Marinate pork in refrigerator for up to 2 days.

Kale and lemon chicken en papillote

• 250 mL (1 cup) water
• 1 L (4 cups) chopped fresh kale leaves, ribs removed
• 10 mL (2 tsp) canola oil
• Half red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 5 mL (1 tsp) grated lemon rind
• 30 mL (2 tbsp) lemon juice
• 45 mL (3 tbsp) finely crumbled feta cheese
• 30 mL (2 tbsp) chopped fresh dill or 10 mL (2 tsp) dried dill weed
• 4 small boneless skinless chicken breasts (about 500 g/1 lb)

Directions

1. In large nonstick skillet bring water and kale to boil. Cover and cook for 5 minutes or until wilted and bright green. Drain well and return to skillet.
2. Add oil, pepper and garlic and cook over medium heat for about 5 minutes or until pepper is tender crisp. Stir in lemon rind and juice; set aside.
3. In small bowl, mash together feta and dill; set aside.
4. Using chef’s knife cut chicken in half horizontally almost all the way through. Open it like a book and press down gently to flatten and make it more even. Fill each centre with some of the kale mixture and place each stuffed chicken breast onto 4 large pieces of parchment or foil. Sprinkle each chicken breast with feta mixture.
5. Fold parchment paper over and fold up edges to form a seal. Place on large baking sheet and roast in 220°C (425°F) oven for 20 minutes or until chicken is no longer pink. Let stand 2 minutes before serving.

Tip: Kale has firm, tough ribs or stems so be sure to remove them before chopping the tender leaves for this recipe.

Cinnamon coffee cake

• 250 mL (1 cup) low-fat plain yogurt
• 5 mL (1 tsp) baking soda
• 50 mL (1⁄4 cup) soft margarine
• 250 mL (1 cup) lightly packed brown sugar
• 1 egg
• 5 mL 1 tsp pure vanilla extract
• 375 mL (1 1⁄2 cups) all-purpose flour
• 10 mL (2 tsp) baking powder

Topping

• 125 mL (1⁄2 cup) lightly packed brown sugar
• 15 mL (1 tbsp) cinnamon

Directions

1. In small bowl, combine yogurt and baking soda, mixing well; set aside. (Mixture will increase in volume.)
2. In large mixing bowl, beat margarine with sugar until well mixed.
3. Add egg and vanilla; beat well, about 2 minutes.
4. Mix flour and baking powder; add to margarine mixture alternately with yogurt mixture, making 3 additions of dry and 2 of wet.
5. Spread half the batter in greased and floured 2.5L (9-inch) square cake pan.
6. Topping: Combine sugar and cinnamon, mixing well. Sprinkle half over batter in pan. Cover with remaining batter. Sprinkle with remaining topping.
7. Bake in 180°C (350°F) oven for 35 minutes or until toothpick inserted in centre comes out clean.
8. Let cool for 10 to 15 minutes in pan.
9. Cut into squares.

MAKE AHEAD: Wrap in foil or plastic wrap and store at room temperature for up to 4 days or freeze for up to 1 month.

Pumpkin banana spiced custard

• 1 egg
• 2 egg whites
• 1 cup (250 ml) canned pure pumpkin
• 1/3 cup (75 mL) mashed banana, about 1 medium banana
• 1 cup (250 mL) evaporated skim milk
• ¼ cup (50 mL) packed brown sugar
• ½ tsp (2 ml) ground cinnamon
• ¼ tsp (1 mL) ground ginger
• 1/8 tsp (0.5 mL) allspice
• 6 walnut halves

Directions

1. Preheat oven to 325º F (160º C).
2. Place 6 1 cup (250 mL) ramekins in a glass 13 x 9 inch (3.5 L) baking dish.
3. In a large bowl, combine all the ingredients except the walnut halves. Pour custard into ramekins. Pour boiling water around the ramekins in the baking dish to a depth of 1 inch (2.5 cm). Place 1 walnut half in the centre of each custard.
4. Bake for 40 minutes. Remove from the oven and serve warm.

Hot mulled tea

• 2 tea bags (black tea, rooibos, green tea or decaffeinated herbal berry tea)
• 1 cinnamon stick
• 5 whole cloves
• 1 whole star anise
• ½ vanilla pod (optional)
• 4 cups (1 L) boiling water, plus more for warming the tea pot.

Directions

1. Place a small amount of boiling water in the tea pot to warm it up. Discard.
2. Add tea bags, cinnamon, cloves and star anise to the tea pot and add the 4 cups (1 L) of boiling water.
3. Let steep for 3 to 5 minutes and remove the teabags. Let steep for 2 minutes longer and serve immediately.

Spiced hot chocolate

• 4 cups (1 L) skim milk
• 4 tbsp (60 mL) unsweetened cocoa powder
• 4 tbsp (60 mL) sugar
• ¼ tsp (1 mL) cinnamonFor garnish:
  • 4 cinnamon sticks
  • ½ oz (15 g) at least 50% dark chocolate

Directions

1. Warm milk over medium-low heat. Whisk in cocoa powder, sugar and cinnamon. Heat until hot but do not boil.
2. Divide into four mugs and serve with the cinnamon stir stick (optional).
3. To make the garnish: Heat the chocolate in a small microwavable bowl. Dip one end of each cinnamon stick into the chocolate and place on a wax paper lined plate. Place in the freezer for 10 minutes. Use the cinnamon stick for stirring.

Food Porn Friday – February 5, 2012 Is World Nutella Day (and the Super Bowl)

(Image via nutelladay.com)

I know, I know, February 5, 2012 is Super Bowl Sunday. If you would like some football food recipes, the good folks at Allrecipes.com have a variety of recipes, menus and party planning tips for you to check out. But, more pressing matters involving chocolate are dictating what this post is all about.

It was only a couple of months ago that I tasted Nutella for the first time. I was given a jar of the chocolate-hazelnut spread and it sat on a shelf, forgotten for weeks. Then, one evening, I wanted just a taste of “something”. You know what it’s like to want “something”. All you want and need is a taste.

Then I remembered “The Jar”.

I took a spoon, found the jar and had a taste. I will admit my first thought was “OOOHHH! MY! GAAWWD! This tastes like a melted milk chocolate bar!”

I will be generous and say the jar lasted two weeks.

It’s also the only jar I’ve ever had because I don’t need that kind of temptation in the house again. But, that doesn’t mean that there are other Nutella fans who can’t control themselves. Maybe. This day is for you.

February 5, 2012 is World Nutella Day and there is a site dedicated to you! Naturally, there are recipes. They have 700 (yes, as in hundred) on their site! Recipes were submitted by various bloggers around the world who have made the recipes and posted the delicious results to their blogs. Take a peek at a few of the offerings and happy indulging!

Nutella Brioche French Toast Recipe from Nook & Pantry

4 ingredient Nutella brownies from Savory Sweet Life

Gluten-Free Nutella Brownies Recipe from Going Gluten Free

Nutella Truffles w/Raspberry Sauce from bell’alimento

Mini Nutella Cheesecakes from Stop and Smell the Chocolates

Chocolate Covered Ritz Crackers Filled with Nutella and Peanut Butter from Cherrapeno

A Flourless Chocolate Nutella Cake from Ms. Adventures in Italy

Nutella cocktails 3 different ways from ShowFoodChef

Silky Nutella Pudding from The Leftover Queen

Homemade Pecan Pie with Nutella from Pham Fatale

Nutella Swirl Scone Loaf from epicurian escapism

Food Porn Friday – Cheaters Christmas Cake – A.K.A. Fruit Cake

(Image via food2.com)

Yes…FRUIT CAKE! The much maligned cake of recent times.

I know fruit cake is not a favourite of some people. And there’s always the running joke about regifting a fruit cake if you receive one. But, they are so good. Of course, thinking back to our home-made fruit cake, it could be because my mom would add brandy (and not the pitiful 2 tbsp measurements some recipes call for) to the cake after it was baked and cooled off. Then it was put away so it could mature. Booze helps the cake mature. Who knew booze had that amazing power? I also remember my mom would take one Saturday to make the cakes. It was worth it in the end but it always seemed so labour-intensive.

I found this really quick recipe. The cake recipe itself only has three ingredients. Or four if you use regular flour and baking powder as opposed to self-rising flour. Decorate it with fruits, nuts and melted apricot jam and your cake is done. I know what’s on my grocery list this week.

NHBPM – Food Porn Friday – UGH! Leftovers!

(Image via wowyouarereallylucky.com)

Another Thanksgiving Day meal is over and it was wonderful. Everyone enjoyed it, had seconds (and thirds), but there is still leftovers! You cooked and cleaned and you don’t want to even think about having leftovers. But, what to do with the extra food?

About.com has a list of recipes that you can choose from such as Mini Cranberry Filo Bites, Crispy Potato Patties and Pumpkin Satay.

(Image via allrecipes.com)

Allrecipes.com has a variety of recipes including TurkeyTetrazzini, Southwestern Turkey Soup and Monte Cristo Sandwich.

(Image via eatingwell.com)

Eatingwell.com has some healthy choices such as Braised Chicken Gumbo, Chicken Waldorf Salad and Moroccan Chicken Salad.

(Image via marthastewart.com)

Marthastewart.com has 35 recipes including Quesadillas with Chutney and Brie, Penne with Goat Cheese, Kale, Olives, and Turkey and Cranberry Pancakes.

This post was written as part of NHBPM – 30 health posts in 30 days: http://bit.ly/vU0g9J

NHBPM – Food Porn Friday – Comfort Foods For Those Not Having The Traditional Holiday Feast

Whether by choice or by circumstance, you are not with your loved ones on a holiday that brings many families together. You may also not have the time, energy or desire for a traditional holiday feast. So, for today’s post, I’ve found some  comfort food recipes from Taste of Home. The meals are quick to make and most can be made ahead of time and reheated. The desserts can be made ahead of time so that you can have a treat (or few) after your meal.It’s all about you and your comfort.

Creamy Baked Macaroni Recipe

Ingredients

• 1-2/3 cups uncooked elbow macaroni
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 tablespoon minced chives
• 1/2 teaspoon ground mustard
• 1/4 teaspoon hot pepper sauce
• 1-1/2 cups (6 ounces) Gouda or cheddar cheese (1/2-inch cubes)
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

Directions

• Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese.
• Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until heated through and bubbly. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 272 calories, 15 g fat (8 g saturated fat), 47 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 1 g fiber, 13 g protein.

Cheesy Garlic Bread Recipe

Ingredients

• 1-1/2 cups mayonnaise
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup thinly sliced green onions with tops
• 3 garlic cloves, minced
• 1 loaf French bread (about 20 inches), halved lengthwise
• 1/3 cup minced fresh parsley, optional
• Paprika, optional

Directions

• Mix mayonnaise, cheese, onions and garlic; spread on bread halves, if desired, sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. Unwrap and place on a baking sheet.
• Bake at 400° for 8-10 minutes (20-25 minutes if frozen) or until puffed but not brown. Cut into slices. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 273 calories, 21 g fat (4 g saturated fat), 16 mg cholesterol, 351 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.

Baked Potato Soup Recipe

Ingredients

• 1 large potato
• 1 bacon strip, diced
• 2 tablespoons chopped onion
• 1 small garlic clove, minced
• 5 teaspoons all-purpose flour
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1-1/2 cups chicken broth
• 1/2 cup half-and-half cream
• 6 to 8 drops hot pepper sauce, optional
• 2 tablespoons shredded cheddar cheese
• 2 teaspoons minced fresh parsley

Directions

• Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside.
• In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.
• In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes.
• Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley. Yield: 2 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 cup (prepared with reduced-sodium broth and reduced-fat cheese) equals 369 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 638 mg sodium, 47 g carbohydrate, 4 g fiber, 11 g protein.

Pigs in a Blanket Recipe

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 8 hot dogs
• 1 egg, lightly beaten
• 1 tablespoon water
• Caraway seeds
• Carrots and celery sticks, optional

Directions

• Separate crescent dough into triangles. Place hot dogs at wide end of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle with caraway and press lightly into rolls.
• Bake at 375° for 12-15 minutes or until golden. Serve with carrots and celery if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 536 calories, 41 g fat (15 g saturated fat), 104 mg cholesterol, 1,384 mg sodium, 25 g carbohydrate, 0 fiber, 16 g protein.

Mini Cheese Meat Loaves Recipe

Ingredients

• 1 egg, beaten
• 1 cup soft bread cubes
• 1/4 cup milk
• 1-1/2 teaspoons onion salt
• 1 teaspoon dried parsley flakes
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 6 sticks (2-1/2 inches x 1/2 inch each) cheddar or mozzarella cheese
• 
  SAUCE:
• 2 cans (15 ounces each) tomato sauce
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt

Directions

• In a bowl, combine first six ingredients. Mix in beef. Divide into six portions. Shape each portion around a cheese stick and form into a loaf. Set aside.
• In a large skillet, combine all sauce ingredients. Add loaves and spoon sauce over each. Cover and bring to a boil. Reduce heat to simmer; cook until done, about 20 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 342 calories, 19 g fat (10 g saturated fat), 122 mg cholesterol, 1,152 mg sodium, 9 g carbohydrate, 1 g fiber, 32 g protein.

Quick Golden Stew Recipe

Ingredients

• 4 medium carrots, cut into 1-inch pieces
• 1-1/2 cups diced peeled potatoes
• 2 medium onions, cut into chunks
• Water
• 1 package (10 ounces) frozen peas, thawed
• 2 cups cubed fully cooked ham
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 jar (8 ounces) process cheese spread

Directions

• In a large saucepan or Dutch oven, combine the carrots, potatoes, onions and just enough water to cover. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until vegetables are tender. Add peas and ham; cover and cook 5 minutes longer. Drain water. Stir in soup and cheese; heat through. Yield: 4 servings.

Nutrition Facts: 1 cup equals 323 calories, 14 g fat (8 g saturated fat), 50 mg cholesterol, 1,654 mg sodium, 32 g carbohydrate, 6 g fiber, 18 g protein.

Beef Pasties Recipe

Ingredients

• 2 cups cubed cooked roast beef (1/4-inch pieces)
• 1-1/2 cup finely chopped cooked potatoes
• 1 cup beef gravy
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped cooked onion
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• Pastry for double-crust pie (9 inches)
• Half-and-half cream

Directions

• In a large bowl, combine the first nine ingredients; set aside. On a lightly floured surface, roll out a fourth of the pastry into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal.
• Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown. Yield: 4 servings.Editor’s Note: If using purchased pre-rolled pastry, cut each circle in half. Mound filling on half of the pastry; fold over, forming a wedge.

Nutrition Facts: 1 pastie equals 724 calories, 33 g fat (14 g saturated fat), 93 mg cholesterol, 1,057 mg sodium, 71 g carbohydrate, 2 g fiber, 33 g protein.

Country Ham and Potatoes Recipe

Ingredients

• 2 pounds fully cooked sliced ham (about 1/2 inch thick)
• 2 to 3 tablespoons butter
• 1-1/2 pounds potatoes, peeled, quartered and cooked
• Snipped fresh parsley

Directions

• In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to one side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (5 ounces) equals 261 calories, 9 g fat (5 g saturated fat), 64 mg cholesterol, 1,337 mg sodium, 21 g carbohydrate, 1 g fiber, 28 g protein.

Tuna-Stuffed Tomatoes Recipe

Ingredients

• 1 can (12 ounces) tuna, drained and flaked
• 4 ounces cheddar cheese, cut into 1/4-inch cubes
• 1/2 to 3/4 cup mayonnaise
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons chopped dill pickle
• 1 tablespoon dill pickle juice
• 1/4 teaspoon salt
• 1/8 teaspoon each celery seed and pepper
• 5 medium tomatoes, cored
• Bacon bits, optional

Directions

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired. Yield: 5 servings.

Nutrition Facts: 1 serving (1 each) equals 368 calories, 26 g fat (7 g saturated fat), 52 mg cholesterol, 704 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.

Chocolate Bread Pudding Recipe

Ingredients

• 2 ounces semisweet chocolate
• 1/2 cup half-and-half cream
• 2/3 cup sugar
• 1/2 cup 2% milk
• 1 egg
• 1 teaspoon Spice Islands® pure vanilla extract
• 1/4 teaspoon salt
• 4 slices day-old bread, crusts removed and cut into cubes (about 3 cups)
• Confectioners’ sugar or whipped cream, optional

Directions

• In a small microwave-wave bowl, melt chocolate; stir until smooth.
• Stir in cream; set aside.
• In a large bowl, whisk the sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes.
• Spoon into two greased 2-cup souffle dishes. Bake at 350° for 30 to 35 minutes or until a knife inserted near the center comes out clean.
• If desired, sprinkle with confectioners’ sugar or top with a dollop of whipped cream. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 622 calories, 17 g fat (9 g saturated fat), 145 mg cholesterol, 656 mg sodium, 105 g carbohydrate, 2 g fiber, 12 g protein.

Golden Apple Bundles Recipe

Ingredients

• 2 cups chopped peeled apples
• 1/3 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup raisins
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon peel
• 1/2 teaspoon ground cinnamon
• Pastry for double-crust pie
• Milk
• Sugar

Directions

• In a large bowl, combine the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside.
• Roll pastry to 1/8-in. thickness. Cut into 5-in. circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water. Fold over and seal edges with a fork.
• Place on a greased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400° bake 10 minutes longer. Brush each with milk and sprinkle with sugar; return to oven for 5 minutes. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 253 calories, 11 g fat (4 g saturated fat), 7 mg cholesterol, 136 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.

No-Cook Coconut Pie Recipe

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2-3/4 cups cold 2% milk
• 1 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup flaked coconut
• 1 graham cracker crust (9 inches)
• Toasted coconut

Directions

• In a large bowl, beat the dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut.
• Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 312 calories, 15 g fat (9 g saturated fat), 11 mg cholesterol, 348 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Banana Squares Recipe

Ingredients

• 2 eggs, separated
• 2/3 cup shortening
• 1-1/2 cups sugar
• 1 cup mashed ripe bananas (2 to 3 medium)
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 cup buttermilk
• 1/2 teaspoon Spice Islands® pure vanilla extract
• 1/2 cup chopped walnuts, optional
• Whipped cream and sliced bananas, optional

Directions

• In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.
• Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack.
• If desired, garnish with whipped cream and a few banana slices. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 213 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 89 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Mom’s Soft Raisin Cookies Recipe

Ingredients

• 1 cup water
• 2 cups raisins
• 1 cup shortening
• 1-3/4 cups sugar
• 2 eggs, lightly beaten
• 1 teaspoon Spice Islands® pure vanilla extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts

Directions

• Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
• Drop by teaspoonfuls 2 in. apart on greased baking sheets. Bake at 350° for 12-14 minutes. Yield: 6 dozen.

Nutrition Facts: 2 cookies equals 170 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 116 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Raspberry Truffle Brownies Recipe

Ingredients

• 1/2 cup butter, cubed
• 1-1/4 cups semisweet chocolate chips
• 2 eggs
• 3/4 cup packed brown sugar
• 1 teaspoon instant coffee granules
• 2 tablespoons water
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 
  FILLING:
• 1 cup (6 ounces) semisweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/3 cup seedless red raspberry jam
• 
  GLAZE:
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions

• In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee crystals in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; gradually add into chocolate mixture.
• Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack.
• For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in jam. Stir in melted chocolate; spread over cooled brownies.
• For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 171 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 68 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

This post was written as part of NHBPM – 30 health posts in 30 days: http://bit.ly/vU0g9J