broccoli casserole

Broccoli Casserole

• 1 package frozen broccoli
• 2 T. butter
• 1 cup cooked rice
• 1 can cream of mushroom soup
• 8 oz. Velveeta, cubed

In saucepan, saute broccoli in butter.  Add soup and cheese.  Add rice after cheese melts.  Pour into a casserole dish.  Bake at 350 degrees for 30 minutes or until bubbly.

saucy beef with broccoli

Saucy Beef with Broccoli

• 2 T. cornstarch
• 1-1/2 cups reduced-sodium beef broth
• 1/4 cup soy sauce
• 2 T. brown sugar
• 2 garlic cloves, minced
• 2 t. minced fresh gingerroot
• 1 pound lean boneless beef sirloin steak, cut into strips
• canola oil
• 2 cups fresh broccoli florets
• 1 bunch green onions, cut into 1-inch pieces

In a bowl, combine the first seven ingredients until blended; set aside.  In a large nonstick skillet, stir-fry beef in oil for 1-2 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, stir-fry broccoli for 4-5 minutes or until crisp-tender (add more oil if necessary).  Add onions; stir-fry for 1-2 minutes.  Return beef to the skillet.  Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Reduce heat to low; cover and cook for 5-6 minutes or until meat and vegetables are tender.

chocolate chip pancakes

Last Saturday, I decided that I should probably give up cookies.  I've been eating a few (okay, a lot), and my waistline has expanded slightly.  So, to compensate, I made chocolate chip pancakes.

Aaaahhhh....that's what I call breakfast.  My waistline may not be shrinking, but hey...at least it's not a cookie!

Chocolate Chip Pancakes

• 1 cup flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3 T. sugar
• 1 egg
• 2 T. butter, melted
• 1 cup buttermilk
• 1/2 to 1 cup chocolate chips

In a large mixing bowl, blend all ingredients together, adding chocolate chips to taste.  Pour spoonfuls of batter onto lightly greased skillet.  Cook until bubbling.  Flip and cook other side.

marinated turkey wrap

Ready for a wrap session?  Nope, that's not a typo you see...I really do mean wrap.

You see, I'm not a fan of sandwiches.  Sure, the occasional Subway sandwich fits the bill when you need something fast, but I really dislike homemade sandwiches.  Maybe it's because I'm inept at making them.  Maybe it's because I don't have a full on veggie bar like Subway does.  I don't know.  I'm just not a fan.

But wraps?  That's a different story!  You don't have to stick to deli lunch meat...you can put all kinds of fun things in those.  I even find that it's okay to make and assemble wraps in advance - let's the flavors mingle, you know?  Here's one of my favorites...

Marinated Turkey Wraps

• 2 1/2 lb. boneless turkey breast
• zest and juice from one lemon
• 1 t. dried rosemary
• 1 t. dried oregano
• 2 T. dijon mustard
• 1/2 cup dry white wine
• 2 t. minced garlic
• pepper to taste

Place turkey in glass bowl, skin side down.  Mix remaining ingredients and pour over turkey.  Refrigerate overnight.  Cook in slow cooker on low for 6-8 hours.

To make wrap: spread on softened tortilla 1/4 of an avocado (mashed), 3 oz. turkey, 1/4 of an onion (sauteed with oregano and pepper), and sprinkle with Parmesan cheese.  Can also add salsa or BBQ sauce. 

hot spinach artichoke dip

My recipe for Hot Spinach Artichoke Dip comes from the Taste of Home Light and Tasty 2003 cookbook.  Back when Taste of Home published the "Light and Tasty" magazine, they used to compile all of their recipes for each year into one cookbook.  I'm not sure that these are in print anymore - I can't find them online, and I've only rarely seen them in used bookstores.  If you see one, though, snatch it up!  These are my go-to books.  They have fantastic food, lots of pictures, and include nutritional information for every single recipe.  

This dip is probably in my top five favorite and most requested "Light and Tasty" recipes.  It's sooooooo good.  Don't be fooled by all of the low fat ingredients.  Trust me...you'll love it.
 
Hot Spinach Artichoke Dip
(from Taste of Home's Light and Tasty 2003)

• 1 small onion, chopped
• 2 packages (10 oz. each) frozen, chopped spinach, thawed and squeezed dry
• 1 package (8 oz.) fat-free cream cheese, cubed
• 1 cup (8 oz.) reduced-fat sour cream
• 1 can (14 oz.) water-packed artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 1/4 t. salt
• 1/8 t. pepper
• 1/4 t. crushed red pepper flakes
• 1/4 cup shredded reduced-fat cheddar cheese
• Pita chips

In a large nonstick skillet coated with nonstick cooking spray, cook and stir onion until tender.  Add spinach; cook and stir over medium heat until heated through.  Reduce heat to low; stir in cream cheese and sour cream.  Add the artichoke hearts, Parmesan cheese, salt, pepper, and red pepper flakes; cook for 1-2 minutes or until heated through.

Transfer to an ungreased 1 1/2 qt. microwave-safe dish; sprinkle with cheddar cheese.  Cover and microwave on high for 2-3 minutes or until cheese is melted.  Serves 18.

Nutrition (1/4 cup): 71 cal, 3g fat, 2g sat fat, 9mg cholesterol, 342mg sodium, 6g carbs, 2g fiber, 6g protein.

baked egg rolls

These egg rolls are the perfect snack for those who are health conscious.  I remember when I first got the recipe.  I was in elementary school and was participating in a 4-H food fair.  All of us little kids brought food that we had made and then milled around during the judging trying to figure out who would get first prize.  I don't remember what I brought, but I do remember what Mai brought...egg rolls.

Her egg rolls were fried, not baked, and they were absolutely addicting.  I think the judges would have given her all of the blue ribbons they had if they could have.  Those egg rolls were the star of the show, and once the judging was over they were devoured by all of us kids.

I love those addicting fried egg rolls, but more often I try to make them a little healthier.  These baked egg rolls are almost as good as the fried ones (it's really hard to beat a fried egg roll!), and they are much easier to make. 

Delicious and not-so-bad for your hips, either!

Baked Egg Rolls

• 4 carrots, grated
• 1/2 white onion, grated
• 1 lb. ground beef or turkey
• 1 egg
• 1 t. sugar
• 2 t. salt
• 1/2 t. garlic powder
• 1/2 t. pepper
• 1 T. soy sauce
• 1 pkg. egg roll wrappers

Mix carrots, onion, ground meat, egg, sugar, salt, garlic powder, pepper, and soy sauce together in a bowl.  Fill wrapper with about 2 tablespoons of meat mixture.  Turn both ends in and roll them up.  Place on a cookie sheet sprayed with cooking spray; spray the tops with cooking spray or brush with egg.  Bake at 350 degrees for 40 minutes or until outside is golden brown and inside is done.  Makes about 20.

Nutrition (1 roll made with ground turkey): 139 calories, 3g fat, 1g saturated fat, 0g trans fat, 31mg cholesterol, 499mg sodium, 20g carbs, 1g fiber, 1g sugar, 8g protein, 41% vit. A, 2% vit. C, 2% calcium, 8% iron.

deviled eggs

The one, the only, classic deviled eggs.  Do they need any introduction?

Deviled Eggs

• 6 eggs
• 1/4 cup mayonnaise or Miracle Whip
• 1 t. mustard
• 1/2 t. white vinegar
• 1/4 t. salt
• white pepper to taste
• paprika

Hard boil the eggs.  Cool eggs under running cold water 5 to 10 minutes.  Peel shells from the eggs.  Cut eggs in half lengthwise.  Remove yolks into a bowl.  Mash yolks with remaining ingredients except paprika until mixture is smooth.  Fill whites with this mixture; sprinkle with paprika.