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ANNINSD Posts: 5,878
1/31/11 12:23 P

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Pineapple Cream Cheese Spread
from: Home for the Holidays cookbooklet

personal note:
this is a great fruit spread that's not too sweet, perfect on low fat crackers or a dip for raw vegetables like carrot and celery sticks. Good party food!!

1 (8oz) package Philadelphia fat-free cream cheese
1/2 Cup Kraft fat-free mayonnaise
1 Cup (8oz can) crushed pineapple, packed in fruit juice, drained
1/4 Cup (1oz) chopped walnuts.

In a medium bowl, stir cream cheese with wooden spoon until soft. Add mayonnaise, pineapple, and walnuts. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Serves 8 (1/4 Cup) - Each serving equils:
HE: 2/3 Pr,1/4 Fa,1/4 Fr,10 opt cal
-----------------------------
74 Calories, 2g Fat, 5gm Protein, 9g Carbohydrate, 300mg sodium, 8mg Calcium, 1g Fiber
-----------------------------
Diabetic: 1/2 Meat, 1/2 Fat,
1/2 Starch /Carbohydrate


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1/31/11 12:20 P

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Shake-Em Up Snacks
from: Home for the Holidays Cookbooklet p.5

personal note:
I love these snacks and so does most everyone else. Easy, quick, and great for watching the game or any get-together. Definitely holiday snack food! Be sure to keep a close eye on these, in other words, don't leave the kitchen and check them after 7 or 8 minutes, they toast up quickly.

6 cups (12 oz) oyster crackers
2 cups (4 oz) unsalted pretzels, coarsely broken
1 (0.59-oz) pkg Hidden Valley Fat Free Original Ranch Dip Mix
1/4 cup Kraft Fat Free Italian Dressing

Preheat oven to 400°. Spray 2 baking sheets with butter-flavored cooking spray. In a medium paper sack or plastic bag, combine oyster crackers, pretzels, and dry Ranch dip mix. Close bag and shake well. Add Italian dressing and shake well again. Evenly arrange on prepared baking sheets. Bake for 10 to 15 minutes. Place baking sheets on wire racks and allow to cool completely. Store in a tightly covered container.

serves 12 - Each serving equals:

HE 1 2/3 Br, 19 OC
--------------------------------
160 Calories,4g Fat, 3g Protein, 28g Carbohydrate, 592mg Sodium, 37mg Calcium, 1g Fiber
--------------------------------
Diabetic: 2 Starch


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12/27/10 10:09 P

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Here is a direct link to the list of the recipes by year. www.kwqc.com/Global/category.asp?C=9494&na
v=menu83_8_3


SewInLove/Heather

This is a link to many many recipes that JoAnna posted on her area TV station. There are about 5 years of postings with actual recipes. Click on a year on the left hand side of the page and scroll down the posted recipes for that year. Click a recipe and there it is.

Some recipes can be found in her various cook books but other have not been published as best we can tell.




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12/27/10 10:00 P

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Super Spinach Squares

Recipe By :JoAnna Lund
Serving Size : 12 Preparation Time :0:00
Make A Joyful Table


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces 1Pillsbury reduced fat crescent rolls -- canned
1 can Healthy Request Cream of Mushroom Soup
1/4 cup chopped pecans
1 Tablespoon dried onion flakes
3 egg substitute, liquid -- or 3 eggs
1/4 cup fat-free Parmesan cheese
20 ounces frozen chopped spinach -- (2 10-ounce pkgs)thawed and thoroughly drained
5 slices nonfat Swiss cheese -- (3/4-ounce)

Preheat oven to 350 degrees. Spray a 10-by-15-inch baking sheet with butter-flavored cooking spray. Unroll crescent rolls and pat into prepared baking sheet, being sure to seal perforations. In a large bowl, combine mushroom soup, pecans, onion flakes, egg substitute, and parmesan cheese. Add spinach and Swiss cheese. Mix well to blend. Spread spinach mixture evenly over rolls. Bake for 40-45 minutes or until filling is firm and a toothpick inserted in center comes out clean. Place baking sheet on a wire rack and let set for 10 minutes. Cut into 24 squares.

Description:
"hors d'oeuvres or the main meatless course"
Source:
"Make A Joyful Table page 160"
Copyright:
"1999"
Yield:
"2 each"

- - - - - - - - - - - - - - - - - - -

NOTES : Each serving equals:
HE: 3/4 Protein(limited with egg), 2/3 Bread, 1/3 Fat, 1/3 Vegetable, 14 Optional calories
161 Calories, 9 gm fat, 6 gm protein, 14 gm carbohydrate, 470 mg sodium, 77 mg calcium, 2 gm fiber
Diabetic: 1 Meat, 1 Starch, 1/2 Fat, 1/2 Vegetable

HINT: Do not use inexpensive rolls as they don't cover the pan properly.


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12/27/10 12:44 P

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HE JoAnna's Coffee Creamer

Make A Joyful Table p.56

Want a tasty creamer without all the fat? You could use Carnation's Fat Free Coffee-mate, which is 10 calories per teaspoon, but if you drink several cups a day with several teaspoons each, that adds up quickly to nearly 100 calories per day! Why not try my version? Its not quite as creamy, but its good. Simply combine 1/3 cup Carnation Nonfat Dry Milk powder and 1/4 cup pourable Sugar Twin. Cover and store in your cupboard or refrigerator. At 3 calories per teaspoon, you can enjoy three teaspoons for less than the calories of one teaspoon of the purchased variety.

------------------
personal note:
Splenda can be substituted in place of Sugar Twin. Use the same amount (1/4 cup)


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12/27/10 12:30 P

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How About Chile'n Cheese Roll-ups (makes 48 appetizers)

4 oz. nonfat cream cheese softened
1 c. shredded reduced fat cheddar cheese
1 can (4 oz) diced green chiles, drained
1/2 c. sliced green onion, including crisp green tops
1/3 c. chopped black olives
2 (12 inch) flour tortillas or whole wheat tortillas
Dash tabasco sauce

In bowl, blend softened cream cheese, cheddar cheese, green onions, chilies, olives and tabasco.

Spread mixture evenly on each tortilla. Roll up tortillas, jelly roll fashion, tucking in edges. Wrap each roll in plastic wrap and refrig. at least one hour or up to 4 days.

To serve, cut each tortilla into 1/2 inch thick slices. Serve with salsa, if desired.

Per slice: Cal 19, Fat 0.8g, Carbo 2g, chol. 2mg, Sodium 32mg


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12/27/10 12:27 P

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Spinach Cheese Squares (makes 18 appetizers, 4 squares each)

1 whole egg
3 egg whites
1 c. all purpose flour
1 c. skim or 1% milk
1/4 c. butter, melted
1/2 tsp. salt
1 tsp. baking powder
8 oz. low fat Monterey Jack Cheese, grated (2 cups)
8 oz. non fat Monterey Jack Cheese, grated (2 cups)
1 pkg. (6 oz) prewashed spinach, stems removed and chopped (4 cups)
1 can (7 oz) diced green chiles, drained

Preheat oven 350 degrees. Coat a 9 x 13 pan with nonstick spray. In a mixing bowl, beat egg and egg whites. Add flour and continue to beat until blended. Beat in milk, butter, salt, and baking powder. Stir in cheese, spinach and chilies, mix well.

Pour mixture into pan. Bake 40 - 45 min, until lightly browned. Cool 10 min. before cutting into 72 pieces. These freeze well and can be warmed up easily. Serve warm.

Per serving: cal 111, fat 4g, carbo 7g, chol 25mg, sodium 304mg

Ann


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12/22/10 1:43 P

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Tuna Corn Sauce Over Muffins
from MAKE A JOYFUL TABLE on page 184
serves 6

1/4 cup kraft fat free mayonnaise
1 (10 3/4 ounce can) Healthy Request Cream of Mushroom soup
1/ cup skim milk
2 teaspoons dried onion flakes
1 (6 ounce can) white tuna, packed in water, drained and flaked
1 cup (one 8 ounce can) whole kernel corn, rinsed and drained
1/2 cup + 1 tablespoon (2 1/4 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
3 English muffins, split and toasted

In a medium saucepan, combine mayonnaise, mushroom soup, skim milk and onion flakes. Stir in tuna, corn, cheddar cheese and parsley flakes. Cook over medium heat for 6 to 8 minutes or until mixture is
heated through, stirring often.

For each serving, place 1 muffin half on a plate and spoon about 1/2 cup tuna mixture over top.

Each Serving Equals: He: 1 1/3 Bread, 1 Protein, 1/2 Slider, 2 Optional Calories

187 Calories, 3 Gms Fat, 14 Gms Protein, 26 Gms Carbohydrate, 616 Mgs Sodium, 184 Mgs Calcium, 2 Gms Fiber

Diabetic: 2 Starch

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12/22/10 1:34 P

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Crunchy Tuna Burgers
Make A Joyful table p.182

This is fun food, perfect for serving to kids and teens, but its also a yummy surprise for all those big kids who never really grew up when it comes to lunch! Instead of those unhealthy fried-fish fast food sandwiches, why not give this home-grown version a try?

1 (6 oz) can of white tuna, packed in water, drained and flaked
2 tablespoons Kraft fat-free mayonnaise
1/2 cup (3/4 oz) crushed cornflakes
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
4 reduced-calorie hamburger buns

In a large bowl, combine tuna, mayonnaise, cornflakes, onion flakes, and parsley flakes. Place patties in a large skillet sprayed with butter-flavored cooking spray. Cook over medium heat for about 4 minutes on each side or until golden brown. For each sandwich, arrange a browned patty in a hamburger bun. Serve at once.

Hint: a self-seal sandwich bag works great for crushing cornflakes.

Serves 4 - each serving equals:
HE: 1 1/4 Br, 3/4 Pr, 5 OC
-----------------------------------
133 Cal, 1g Fa, 13 Pr, 18g Carb, 401mg So, 9mg Ca, 1g Fi
-----------------------------------
Diabetic: 1 1/2 meat, 1 starch


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12/21/10 3:24 P

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Salmon Cheese Loaf with Pea Sauce
Make A Joyful Table p.187

Don't you just love a dish that makes leftovers worth hurrying home for? This recipe packs a nutritious calcium wallop in addition to a bundle of scrumptious flavor, and if there's any left after a dinner is served, it reheats beautifully for a second meal.

1 1/2 cups (one 12-fl oz can) Carnation Evaporated Skim Milk *divided
1 egg or equivalent in egg substitute
1 (14 3/4 oz) can pink salmon, drained, boned and flaked
1/2 cup finely chopped celery
28 small fat-free saltine crackers, made into fine crumbs
1/4 cup finely chopped onion
3/4 cup (3oz) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1 cup frozen peas, thawed

Preheat oven 350°. Spray a 9-by-5- inch loaf pan with butter-flavored cooking spray. In a large bowl,combine 1 cup evaporated skim milk and egg. Mix gently using a wire whisk. Add salmon, celery, onion, cracker crumbs, Cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Let set for 2 to 3 minutes or until mixture is absorbed. Pat mixture into prepared pan. Bake for 50 to 60 minutes. Place loaf pan on wire rack and let set while preparing sauce. In a medium saucepan, combine soup, remaining 1/2 cup evaporated skim milk, and peas. Cook over medium heat for 5 minutes or until mixture is heated through, stirring often. Cut salmon loaf into 6 pieces. For each serving, place 1 piece of salmon loaf on a plate and spoon about /1/3 cup pea sauce over top.

Hint: A self-serve sandwich bag works great for crushing crackers.

Serves 6 - each serving equals
HE: 3 Pr, 1 Br, 1/2 SM, 1/4 Ve, 1/4 Sl, 8 OC
-------------------------------------
279 cal, 7g Fa, 26g carb, 875mg So, 427 Ca, 2g Fi
-------------------------------------
Diabetic: 3 meat, 1 Starch, 1/2 Skim Milk


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12/14/10 2:18 P

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Another recipe from Jeff's archives of HealthyExchanges.com Message board-

CHEESY TUNA GARDEN SKILLET -
serves 6
Heart Smart cookbook page 146
1 cup = 4 points

1 (6oz) can white tuna, packed in water, drained and flaked
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1/3 cup skim milk
3/4 cup (3oz) shredded Kraft reduced fat Cheddar cheese
1/4 cup (3/4oz) grated Kraft fat-free Parmesan cheese
l teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 cups (16oz) canned sliced carrots, rinsed and drained
2 cups (16oz) French-syle green beans, rinsed and drained
2 cups hot cooked noodles, rinsed and drained

In a large skillet, combine tuna, mushroom soup, and skim milk. Stir in Cheddar and Parmesan cheeses, parsley and pepper. Cook over medium heat until cheeses melt, stirring often. Add carrots and green beans. Mix well to combine. Stir in noodles, lower heat and simmer until mixture is heated through, stiring often.

HINT: 1 3/4 cup uncooked noodles usually cooks to about 2 cups.

HE: 1 1/3pro. 1 1/3veg. 2/3br. 1/4 slider, 13 opt. cal.

209 cal. 5gm fat 17 gm pro. 24 gm carb. 505 mg sodium, 185 gm calcium, 3 gm fiber

Diabetic: 2 meat 1 1/2 veg. 1 starch

I don't used canned carrots, I cook up a few sliced carrots and add to mixture.


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12/14/10 2:15 P

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Scandinavian Fish Bake
JoAnna M. Lund

Do you sometimes stand in the store and think, "What am I going to do with this piece of plain fish?" Well, here's a delicate and delectable suggestion inspired by a cuisine that celebrates the glories of fish--and it taste so luscious, no one will believe it's this low in calories and fat!
Serves 4

3 tablespoons all-purpose flour
1/2 teaspoon dried dill weed
1/8 teaspoon black pepper
16 ounces white fish, cut into 4 pieces
1 cup skim milk
1/2 cup Land O Lakes no-fat sour cream
6 tablespoons (1 1/2 ounces) dried fine bread crumbs

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a shallow saucer, combine flour, dill weed, and black pepper. Coat fish pieces in flour mixture. Place fish into prepared baking dish. Sprinkle any remaining flour mixture over fish pieces. Evenly pour skim milk over top. Bake for 35 minutes. Spoon sour cream evenly over fish pieces. Sprinkle bread crumbs over top. Lightly spray tops with butter-flavored cooking spray. Continue baking 15 to 20 minutes or until fish flakes easily. Evenly divide into 4 servings.

Each serving equals:
HE: 1 1/2 Protein, 3/4 Bread, 1/4 Skim Milk, 10 Optional Calorie
****************************
190 Calories, 2gm Fat, 27gm Protein,
16gm Carbohydrate, 226mg Sodium,
200mg Calcium, 1gm Fiber
***************************
DIABETIC: 3 Meat, 1 Starch/Carbohydrate

"Make a Joyful Table, page 180."


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12/8/10 4:05 P

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Munch Mix
Make A Joyful Table p.302

Tommy and Angie kept dipping their hands into a bowl of this the last time they were home, so I guess it was a hit! It's easy to eat too much of this, so I do recommend premeasuring the servings, at least the first time you prepare it, so you'll know how to judge the amount. It's great to take a self-seal bag of this in the car on a road trip, so keep it in mind when you're packing for your next vacation

3 1/2 cups (6oz) Nabisco bitesize shredded wheat
1/2 cup (2oz) dry-roasted peanuts
1 cup raisins
1/4 cup Peter Pan reduced-fat creamy peanut butter
1/4 cup Cary's Sugar Free Maple Syrup


Preheat oven to 350 degrees. In a 10-by-15-inch rimmed baking sheet, combine shredded wheat, peanuts,and rasisins. Set aside. In a small saucepan, combine peanut butter and maple syrup. Coook over medium heat until hot, sirring often, Drizle hot mixture evenly over cereal mixture, tossing to coat. Bake for 10 minutes, stirring after 5 minutes. Place baking sheet on a wire rack and allow to cool for 10 minutes. Store in airtight container.


Serves 8 (2/3 cup) - each serving equals:
HE: 1 Fr, 1 Br, 1 Fa, 3/4 Pr, 5 OC
________________________________________
_
226 cal, 6g Fa, 6g Pr, 37g Carb, 59mg So, 21mg Ca, 4g Fi
________________________________________
_
diabetic: 1 fruit, 1 starch, 1 fat, 1 meat


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12/8/10 3:45 P

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Italian Baked Onion Rings
serves 4

1 egg or equivalent in egg subsitute
1 T skim milk
6 T (1 1/2 oz) dried fine bread crumbs
1 tsp Italian seasoning
1 large onion, sliced and separated into rings

Preheat oven to 350. Spray a large baking sheet with butter flavored
cooking spray. In a small bowl, combine egg and skim milk. In
another small bowl, combine bread crumbs and Italian seasoning. Dip
onion rings first into egg mixture, then crumb mixture. Arrange
coated rings on prepared baking sheet. Bake for 15 minutes. Turn
onion rings over and continue baking for additional 20 minutes.
Lightly spray with butter flavored cooking spray. Divide inot 4 equal
servings. Serve at once.

Each serving equals:
HE: 1/2 bread; 1/2 vegetable; 1/4 protein (limited); 2 optional
calories
70 calories; 2 gm fat; 3 gm protein; 10 mg carb; 100 mg sodium; 40 mg
calcium; 1 gm fiber
Diabetic: 1/2 starch; 1/2 vegetable
Source: Make A Joyful Table

This is a wonderful book and I've made many from this one that are
now family favorites. If you don't have it it's a great one to add to
your collection.

For those doing ww points it's 1 point per serving.
Joan/NC

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12/6/10 6:01 P

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Pizza Rice Skillet
Freezer Friendly
Make A Joyful Table p.179

Love the flavor of pizza, but you're trying to cut down on the calls to the pizza place? I think you'll be delighted by this "pizza-in-a-pan" dish that delivers the flavors you adore! Close your eyes, trust your taste buds, and enjoy!

1/2 cup chopped onion
1/2 cup diced green bell pepper
1 cup (one 8-oz can) Hunt's Tomato Sauce
1 1/2 cups water
2 teaspoons pourable Sugar Twin
1 1/2 teaspoons Italian seasoning
1 1/3 cups (4 oz) uncooked Minute Rice
1/4 cup (1 oz) sliced ripe olives
1/2 cup (one 2.5 oz jar) sliced mushrooms, drained
3/4 cup (3 oz) shredded Kraft reduced-fat mozzarella cheese
1/4 cup (3/4 oz) grated Kraft fat-free Parmesan cheese

In a large skillet sprayed with olive oil-flavored cooking spray, saute onion and green pepper for 5 minutes or until just tender. Add tomato sauce, water, Sugar Twin, and Italian seasoning. Mix well to combine. Bring mixture to a boil. Stir in uncooked rice, olives, mushrooms, and mozzarella cheese. Lower heat, cover and simmer for 6 to 8 minutes or until rice is tender. Add Parmesan cheese. Mix gently to combine. Serve at once.

Serves 4 (1 cup) Each serving equals:
HE: 2 1/2 Ve, 1 1/4 Pr, 1 Br, 1/4 Fa
----------------------------------------
---------------------
160 Cal, 4g Fa, 9g Pr, 22g Carb, 817mg So, 172mg Ca, 4g Fi
----------------------------------------
---------------------
Diabetic: 2 Vegetable, 1 Starch, 1 Meat


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12/6/10 11:30 A

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Mexican Scrambled Eggs
Make A Joyful Table p.284

Not everyone is ready for "spicy" first thing in the morning, but if you've got the courage, why not wake up your mouth with this sunny blend of flavors? At our house, eggs are also popular for a late-night supper after a day on the road.

6 eggs or equivalent in egg substitute
2 tablespoons skim milk
1/2 teaspoon chili seasoning
1/4 teaspoon lemon pepper
1 cup (one 8 oz can) whole-kernel corn, rinsed and drained
1/4 cup (1 oz) sliced ripe olives
1 cup chunky salsa (mild, medium, or hot)
1/4 cup Land O Lakes no-fat sour cream

In a medium bowl, combine eggs, skim milk, chili seasoning, and lemon popper. Mix well using a wire whisk. Stir in corn and olives. Pour mixture into a large skillet sprayed with butter-flavored cooking spray. Cook over medium heat until eggs are set, stirring occasionally. For each serving, place about 3/4 cup egg mixture on a plate, spoon 1/4 cup salsa over top, and garnish with 1 tablespoon sour cream.

Serves 4 - each serving equals:
HE: 1 1/2 Pr (limited), 1/2 Br, 1/2 Ve, 1/4 Fa, 18 OC
________________________________________
______________________
176 Cal, 8g Fa, 11g Pr, 15g Car, 414mg So, 150mg Ca, 1g Fi
________________________________________
______________________

Diabetic: 1 1/2 Meat, 1 Starch /Carbohydrate


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12/6/10 11:25 A

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Seafood Macaroni Bake
Make A Joyful Table p.185
freezer friendly

Imagine the fun of biting into what you think is a forkful of tuna casserole and finding shrimp, or crunching a slice of water chestnut when all you expect is a chunk of celery! Isn't it fun to defy expectations, surprise your family, and keep life interesting? This recipe can help you do it!


1 (10 3/4oz) can Healthy Request Cream of Mushroom Soup
1/3 Draft fat-free mayonnaise
1/3 cup skim milk
1 teaspoon dried onion flakes
2 teaspoons dried parsley flakes
1 (4.5 ounce drained weight) can small shrimp, rinsed and drained
1 (6-ounce) can white tuna, packed in water, drained and flaked
1 cup (one 8-ounce can) sliced water chestnuts, drained
1 cup finely chopped celery
2 cups hot cooked elbow macaroni, rinsed and drained
1/4 teaspoon paprika

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter flavored cooking spray. In a large bowl, combine mushroom soup, mayonnaise, chestnuts, and celery. Mix well to combine, Stir in macaroni. Spread mixture into prpared baking dish. Evenly sprinkle paprika over top. Bake for 40 to 45 minutes. Pllace baking dish on a wire rack and let set 5 minutes. Evenly divide into 6 servings.

Hint: 1 1/3 cups uncooked elbow macaroni usually cooks to about 2 cups.

Serves 6 - each serving equals:
HE: 1 1/2 Pr, 1 Br, 1/3 Ve, 1/2 Sl, 1 OC
________________________________________
______________________
178 cal, 2g Fa, 16g Pr, 24g carb, 473mg So, 81mg Ca, 2g Fi
________________________________________
______________________
Diabetic: 1 1/2 meat, 1 1/2 starch /carbohydrate


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12/5/10 4:53 P

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Scandinavian Fish Bake
Make A Joyful Table p.180

Do you sometimes stand in the store and think, "What am I going to do with this piece of plain fish?" Well, here's a delicate and delectable suggestion inspired by a cuisine that celebrates the glories of fish--and it tastes so luscious, no one will believe it's this low in calories and fat!


3 tablespoons all-purpose flour
1/2 teaspoon dried dill weed
1/8 teaspoon black pepper
16 ounces white fish, cut into 4 pieces
1 cup skim milk
1/2 cup Land O Lakes no-fat sour cream
6 tablespoons (1 1/2 ounces) dried fine bread crumbs

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a shallow saucer, combine flour, dill weed and black pepper. Coat fish pieces in flour mixture. Place fish into prepared baking dish. Sprinkle any remaining flour mixture over fish pieces. Evenly pour skim milk over top. Bake for 35 minutes. Spoon sour cream evenly over fish pieces. Sprinkle bread crumbs over top. Lightly spray tops with butter-flavored cooking spray. Continue baking for 15 to 20 minutes or until fish flakes easily. Evenly divide into 4 servings.

Serves 4 - each serving equals:
HE: 1 1/2 Pr, 3/4 Br, 1/4 SM, 1/4 Sl, 10 OC
________________________________________
______________________
190 cal, 2g Fa, 27g Pr, 16g carb, 226mg So, 200mg Ca, 1g Fi
________________________________________
______________________
Diabetic: 3

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12/5/10 3:38 P

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Adobe Hacienda Egg Bake
The Diabetic’s Healthy Exchanges Cookbook, pg 274

This easy egg dish was an early-morning winner with Cliff, who has high standards when it comes to breakfast. He even wanted it again the next day. But no such luck, I had to tell him. I was already on to other creations.
Serves 8

6 eggs, beaten, or equivalent in egg substitute
3/4 cup chunky salsa, divided use
1 teaspoon dried parsley flakes
1/2 cup Kraft Fat Free mayonnaise
1/4 cup chopped green bell pepper
scant 1 cup (2 ounces) corn chips, slightly crushed
1/2 cup Land O Lakes no-fat sour cream

Preheat oven to 350 degrees. Spray a 9-inch pie plate with olive-flavored cooking spray. In a large bowl, combine eggs, 1/4 cup salsa, parsley flakes, and mayonnaise. Add green pepper and corn chips. Mix gently to combine. Pour mixture into prepared pie plate. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Place pie plate on a wire rack and let set 5 minutes. Cut into 8 servings. For each serving, place 1 piece on plate and top with 1 tablespoon salsa and 1 tablespoon sour cream.

Each serving equals:
HE: 3/4 protein (limited), 1/4 vegetable, 1/4 bread, 1/2 slider, 3 optional calories

123 calories, 6gm fat, 6gm protein, 11 gm carbohydrate, 325 mg sodium, 0 gm fiber

Diabetic: 1 meat, 1/2 starch, 1/2 fat


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12/5/10 3:22 P

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Fish Topping using Panko Crumbs
Orig. from Cooking Light

1 tabl. lime juice (Lemon juice would also work)
1 tabl. mayonnaise (I use f/f)
1/8 tsp. onion powder
1/8 tsp. black pepper

Mix together and spread on fish. (recipe says enough for 1 1/2 lbs of fish but I use it on two fillets for the two of us) I like orange roughy.

Sprinkle with fresh bread crumbs, dried bread crumbs or my new favorite Panko Crumbs
Drizzle with butter (I spray with Butter Pam)

Bake 425 degrees for 20 min.

I found Panko crumbs by Progresso where they sell the regular dried bread crumbs. They come in a box about the size of a 1 lb. box of zita/macaroni.

Ann



Ann in San Diego


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12/5/10 3:07 P

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Breakfast Cheese Souffle
Another Potful of Recipes p.249

Here's a beautiful way to feed your family and friends without a fuss. This layered egg dish is festive and oh-so-flavorful with its bits of ham and rich cheesy sauce. Best of all, you're free to enjoy your guests or simply sit and read the Sunday paper.

8 slices reduced-calorie white bread, torn into small pieces (divided)
1 full cup diced Dubuque 97% fat-free ham or any extra-lean ham (divided)
1 1/2 cups shredded Kraft reduced-fat Cheddar cheese (divided)
4 eggs, beaten, or equivalent in egg substitute
1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
1/4 cup Land O Lakes Fat Free Half & Half
1 1/2 teaspoon dried parsley flakes
1/2 teaspoon lemon pepper
1/8 teaspoon paprika

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, layer half of bread, half of ham, and half of Cheddar cheese. Repeat layers. In a large bowl, combine eggs, Evaporated Skim Milk, half & half, parsley flakes, and lemon pepper. Carefully pour egg mixture into slow cooker container. Sprinkle paprika evenly over top. Cover and cook on HIGH for 2 hours.

Serves 6 (1 cup) - each serving equals:
HE: 2 Pr, 1/4 Ve, 2/3 Br, 1/2 SM, 6 Opt. Cal.
________________________________________
______________________
265 cal, 9g Fa, 23g Pr, 23g carb, 537mg So, 401mg Ca, 0g Fi
________________________________________
______________________
Diabetic: 2 meat, 1 starch, 1/2 skim milk


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11/28/10 6:12 P

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Iowa Homestead Pancakes

Serve 6

1 1/2 cups Bisquick Reduced Fat Baking Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup frozen whole kernel corn, thawed
1 full cup ( 6 ounces ) finely diced Dubuque 97 % fat free ham or any extra lean
ham
1 cup water
3/4 cup Cary's Sugar Free Maple Syrup

In a medium bowl, combine baking mix and dry milk powder. Stir in corn and ham.
Add water. Mix well to combine. Using a 1/3 cup measure as a guide, spread
batter onto a griddle or in a large skillet sprayed with butter flavored cooking
spray to form 6 pancakes. Flatten slightly with spatula. Cook over medium heat
until pancakes are browned on both sides. For each serving, place 1 pancake on
a plate and pour 2 tablespoons warm syrup over top.

HINTS:
1. Thaw corn by placing in a colander and rinsing under hot water for one
minute.
2. Warm syrup in microwave while preparing pancakes.

Each Serving equals:
199 Calories
3 gm Fat
10 gm Protein
33 gm Carbohydrate
698 mg Sodium
116 mg Calcium
1 gm Fiber

Diabetic: 2 Starch, 1 Meat

JoAnna M. Lund, " The Heart Smart Healthy Exchanges Cookbook."






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11/28/10 3:12 P

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Veggie Salad Sandwich Filling
Best of Healthy Exchanges Newsletter (1992) p.179

Don't turn your nose up at this one until you try it. The flavors of the veggies blend wonderful with the fat-free cream cheese. I loved it both with and without the added slice of reduced-fat American cheese.

1 (8-ounce) package Philadelphia fat-free cream cheese
1/4 cup Kraft fat-free mayonnaise
1/4 cup chopped green bell pepper
1/2 cup chopped unpeeled cucumber
1 cup finely chopped unpeeled fresh tomato
3/4 cup finely chopped celery
1/4 cup chopped onion
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
2 tablespoons dill pickle relish
1/8 teaspoon lemon pepper

In a large bowl, stir cream cheese with a spoon until soft. Stir in mayonnaise. Add green pepper, cucumber, tomato, celery, onion, parsley, dill pickle relish and lemon pepper. Mix gently to combine. Cover and refrigerate at least one hour. Gently stir again before using.

Hint: Good on reduced-calorie Italian bread. Also good with a slice of reduced-fat American cheese. If using, count additional exchange accordingly.

Serves 4 (3/4 cup) - each serving equals:

HE: 1 1/4 Ve, 1 Pr, 8 OC
________________________________________
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84 cal, 0g Fa, 9g Pr, 12g carb, 543mg So, 18mg Ca, 1g Fi
________________________________________
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Diabetic: 1 Vegetable, 1 Meat


Ann in San Diego


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11/28/10 2:50 P

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Pizza Pronto Pot Pie

Source of Recipe: JoAnna M. Lund

Recipe Introduction

What would we have done if the Italians had never introduced us to pizza? This entree features the flavors of a traditional pizza but in a family pleasing main dish.
Serves 6

List of Ingredients
8 ounces extra lean ground turkey or beef
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup (one 8-ounce can) Hunt's Tomato Sauce
2 teaspoons JO's Pizza Seasoning
1 teaspoon Splenda
1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
1/2 cup hot water


Instructions

Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, onion, and green pepper. Stir in tomato sauce, JO's Pizza Seasoning, Splenda, and mushrooms. Bring mixture to a boil. Spread meat mixture into prepared baking dish. Evenly sprinkle mozzarella cheese over top. In a medium bowl, combine baking mix and Parmesan cheese. Add water. Mix well to combine. Spread batter evenly over top of mozzarella cheese. Bake for 20 to 30 minutes or until crust is light brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.


Final Comments

HINT: Substitute any reputable brand for JO's Pizza Seasoning.

Each serving equals:
HE: 1 3/4 Protein, 1 1/3 Vegetable, 1 Bread, 6 Optional Calories
****************************************
*********************
207 Calories, 7gm Fat, 14gm Protein, 22gm Carbohydrate,
763mg Sodium, 118mg Calcium, 2
DIABETIC: 2 Meat, 1 Vegetable, 1 Starch

"Healthy Exchanges Food Newsletter, January 2000, pg. 7."



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11/27/10 3:30 P

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Grandma's Rhubarb Sauce
A Potful of Recipes p.291


This is one grandma who has been stirring up rhubarb recipes even before her oldest grandchild was a glimmer in her eye! But until now, I never employed my slow cooker to create this truly delectable top­ping-and I am so glad I did! Serves 8 (scant 112 cup)
1/2 cup water
1 cup pourable Splenda or Sugar Twin
1 (4-serving) package jELL-O sugar-free strawberry gelatin
8 cups chopped fresh or frozen rhubarb, thawed

In a slow cooker container, combine water, Splenda, and dry gelatin. Stir in rhubarb. Cover and cook on LOW for 8 hours. Mix well before serving.

Each serving equals:

HE: 2 Vegetable. 17 Optional Calories
----------------------------------------
--------------------------------------
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24 calories, 0gm Fat, 5 gm Carbohydrate. 7 mg Sodium. 105 mg Calcium. 2 gm Fiber

DIABETIC: 1 Vegetable


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11/26/10 10:29 P

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Cranberry Sauce with Apples
4 cups fresh or frozen whole cranberries
2 cups apples, peeled, cored & chopped into 1/2" chunks (2 medium apples)
1 cup applejuice (I used unsweetened)
1 cup Splenda granular
1 teaspoon Minced Orange Peel (I got mine at Penzey's)

Pour juice and Splenda into a medium saucepan & stir to dissolve Splenda. Bring juice & Splenda to a boil over medium heat. Add the cranberries & orange peel. Return to boil. Continue to cook over medium heat for 10 minutes. The cranberries will pop and the sauce will thicken. Store in the refrigerator.

Prep time: 5 minutes
Cooking time: 15 minutes
Yield: 4 cups


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11/24/10 6:51 P

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TUNA-CABBAGE BUNS
Penny-Pinching Main Dishes p.101
serves 4

Instead of serving tuna fish sandwiches with coleslaw on the side, I decided to blend the crunchy cabbage right in! This could be the start of a whole new tradition - a perfect "meal-in-a-bun"! Serves 4

1 cup finely shredded cabbage 1 (6-ounce) can white tuna, packed in water, drained and flaked
1/3 cup Kraft fat-free mayonnaise
1 teaspoon dried parsley flakes 2 teaspoons dried onion flakes
4 small hamburger buns

In a small bowl, combine cabbage, tuna, mayonnaise, parsley flakes, and onion flakes. Mix well. For each sandwich, spoon about 1/2 cup tuna mixture between a bun. Serve at once or refrigerate until ready to serve.

Each serving equals:

HE: 1 Bread, 3/4 Protein, 1/2 Vegetable, 13 Optional

Calories 137 Calories, 1 gm Fat, 13 gm Protein, 19 gm Carbohydrate, 479 mg Sodium, 18 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Meat, 1 Starch/Carbohydrate


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11/24/10 6:39 P

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SALMON CUPS WITH CREAMED PEAS
Penny Pinching Main Dishes p.110
freezer friendly
Serves 6

Looking for a lovely main dish to serve at a summer lunch for friends, but can't afford anything with a fancy price? Here's a particularly pretty and delectable entree that looks special but isn't hard on your budget or your overbooked schedule!

1 (14 1/2-ounce drained weight) can pink salmon, packed in water, drained and flaked
14 small fat-free saltine crackers, made into fine crumbs
1 egg or equivalent in egg substitute
1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk 1 teaspoon dried onion flakes 2 teaspoons dried parsley flakes
3 tablespoons all-purpose flour
1 1/2 cups frozen peas, thawed
1/4 teaspoon JO's Lemon Herb Pepper or any lemon pepper

Preheat oven to 350 degrees. Spray a 6-hole muffin pan with butter-flavored cooking spray. In a medium bowl, combine salmon, cracker crumbs, egg, 1/4 cup evaporated milk, onion flakes, and parsley flakes. Mix well. Evenly pat salmon mixture into prepared muffin cups. Press mixture up sides to form a cup. In a covered jar, combine remaining 1 1/4 cups evaporated milk and flour. Shake well to blend. Pour milk mixture into a medium saucepan sprayed with butter-flavored cooking spray. Add peas and JO's Lemon Herb Pepper. Mix well to combine. Cook over medium heat until mixture thickens, stirring often. Spoon about 1/3 cup of pea sauce into center of each salmon cup. Bake for 30 minutes. Place muffin pan on a wire rack and let set for 5 minutes.

HINTS: 1. A self-seal sandwich bag works great for crushing crackers.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

Each serving equals: HE: 2 1/2 Protein, 1 Bread, 1/2 Fat Free Milk, 5 Optional Calories
195 Calories, 3 gm Fat, 21 gm Protein, 21 gm Carbohydrate, 508 mg Sodium, 295 mg Calcium, 2 gm Fiber
DIABETIC EXCHANGES: 2 1/2 Meat, 1 Starch, 1/2 Fat Free Milk


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11/22/10 9:38 P

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Salsa Dip
Healthy Exchanges Cookbook p.227

If you always thought fat-free products lacked flavor when the fat was removed, scoop up a taste of this creamy, spicy dip. After just one mouthful, I know you'll change your mind about fat-free foods prepared "my way." This dip is good for fresh veggies or
crackers.
Serves 8 (1/4 cup)

1 (8-ounce) package Philadelphia fat-free cream cheese
1/4 cup Kraft fat-free mayonnaise
1 cup chunky salsa

In a medium bowl, stir cream cheese with spoon until soft. Add mayonnaise. Mix well until light and fluffy. Blend in salsa. Refrigerate for at least 2 hours.

Each serving equals:
HE: 1/2 Pr, 1/4 Ve, 4 OC
34 Calories, 0 gm Fa, 4 gm Pr, 4 gm Ca, 349 mg So, 0 Fi
DIABETIC: 1 Ve


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11/20/10 4:39 P

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Heather's Favorites from Healthy Exchange Cook book


I want to try so many of those! I remember Joanna used to rave on QVC about the Tetrazzini, so I've always wanted to try it, and Cabot Cove, well I love Murder she wrote, so want to try it too. lol And I've heard all of you on the HE site go on and on about the Fruit Cocktail Pie so that's on my to try list too!

Here's a few I tried-
Ham and Pea Salad pg. 89- Rating 5 Star
A real winner. Very good! Just like the deli kind I grew up eating.

Vegetables
Cheddar Cheese-Carrot Quiche pg. 121-Rating 5 star This was really good. Great for breakfast, or for Brunch.

Fried Tomatoes with Mushroom Sauce pg. 125-Rating 5 star
I loved the mushroom sauce part of this. The first time I made it with flour like called for, the second time with corn meal, I liked it better with cornmeal. I highly recommend it either way though.

Salisbury Steak pg.153-Rating 5 star
This is one of the best comfort foods of JoAnna's! I absolutely love it. However, the first time we made it exactly as the recipe called for. We didn't care for the ketchup flavor, so after that we have omitted the ketchup and been in love ever since! You will think you have died and went to the best cafeterias in the midwest, when eating this! Definitely earned every bit of its 5 stars!

Frost on the Pumpkin Patch Pie pg. 207-Rating 5 star
This was so awesome. It was delish! I really liked how creamy it was. I had my doubts about chocolate and pumpkin together, but no more, they are a perfect combination. I highly recommend it for families too to get some more veggies in to their kids. I loved it!

Chocolate-Peanut Butter Pie pg. 210-Rating 5 star
This was absolutely delish! If you like Peanut butter cups, you will love this. It was absolutely scrumptious.


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11/20/10 4:35 P

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just had to write and tell you all about a strawberry jam I made in the bread machine! What I did was I took JoAnna's recipe for strawberry jam, took the instructions from my bread machine for making jam, combined the two and ended up with a very good homemade strawberry jam that was just too easy!

According to my instruction booklet for my bread machine, this is basically what it said:
combine sweetnener, prepared fruit, and pectin in the bread pan. Press 'basic loaf' and let it mix for 5-6 minutes. Press 'stop' then press 'bake' (which is an hour long.) Then ladle into jars and proccess jam in waterbath.

I made it just like that, with the exception of canning it.. According to JoAnna's recipe I added to the bread pan:
4 cups sliced strawberries
3 cups Splenda
1 tablespoon lemon juice
1/4 cup boiling water (only I used tap water)
1 pkg Sure-Jel lower sugar pectin

I did stir and scraped the sides every 15 minutes. I stopped it with 2 minutes to go because it 'rose' very high and I didn't want it to overflow. I poured it into a metal bowl and let it cool down before placing it into a cool whip container and I let it cool down all the way before I put the lid on it an stuck it into the refigerator. We will finish the jam before it spoiles I'm sure. I think its good for at least 2 weeks.

If you have a bread machine, dig out your booklet on it and see if you can do it in yours. It was easy and I can't wait to try it on other fruits. If using frozen fruits, I'd suggest letting them thaw before making jam.

Edited by: ITSRANDELLA

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11/20/10 4:31 P

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Randella's Favorites from Healthy Exchange Cook Book

I tried a couple more recipes and both were very good.

Fire-and-Ice Pasta Salad p.93
This was was very easy and VERY good. I made it for Memorial Day and it was a perfect side for our BBQ. I made it a day ahead with halved grape tomatoes instead of fresh chopped tomatoes and used tri-colored rotini pasta, but other than that, I followed the recipe. DH said it needed more dressing, but he likes his food on the very wet side. I thought it was just right. It was even better the next day. The flavors are subtle, but they are there. I like the idea of white cheese in salads and this had it, which held up without going all soft and wiltylike. This is a must make! 5 stars

The other recipe was Cinnamon Peach Bread Pudding p.187

It was very good. I am a novice at bread puddings and it 'baked' beautifully. The flavors of cinnamon, peach and raisins are just so homey. The dish does take a little bit more effort to make than JoAnna's other bread puddings and its all made in the microwave, and that is good for the warmer season when heating the oven sounds like a bad idea. (getting into the microwave cookbook lately too :) ) But the extra effort is worth it for this one IMO. I made this early in the day and its a good dessert served cold - we didn't want something warm anyway. we gave it 4 stars and will make it again.






I have to say, this book holds a special place in my heart because it started my love-affair with JoAnna's recipes and her common sense approach to my weight struggle, family searching edible recipes. I borrowed it from the library and needless to say, they almost never got it back!

My favorites are:
Basic Vegetable soup p.55 -a good, very low calorie first course soup.

Mexican Corn Salad p.84 -a good corn salad
Creamy Corn Scallop p.131 -I love to make this anytime of the year, but especially in the summer. I bake it ahead in the morning and zap it in the microwave just before serving. Great with BBQ's.

Mexicalli Pie p.150 -if you haven't tried it, what are you waiting for?!
Healthy Jo's™ p.156 -Just perfect and so easy!
Chicken Pot Casserole p.161 -almost like pot pie. I noted mushrooms would be a good add.
Party Turkey Tetrazzini p.166 -a whole family favorite.

Becky's Southern Banana-Butterscotch Cream Pie p.207 -5 stars!
Frost on the Pumpkin Patch Pie p.207 -very, very good and the coconut on top is so cute like snow. Filling is perfect. Be careful not to use too much spice.
Triple-Layer Party Pie p.209 -a quick cute butterscotch - chocolate pie.
Almond Rejoice Pie p.212 -a good chocolate cream pie

"Grandma's Lemonade" p.231 - A MUST try. This is as close to the perfect lemonade I can remember, which is from the Santa Cruz Boardwalk. I thought it would be weird to blitz the peel and seeds, but that's actually the secret.

Blueberry Yogurt Muffins p.226 -very good flavor, needs a tad more sweetener and do not overbake.

Macho Man Dip p.228 -a party dip for sure. Great to dip celery.
Salsa Dip p.227 -my fave holiday gathering dip when a thicker dip than Macho Man Dip is needed.

I very much want to try one of JoAnna's favorites, Fire and Ice Pasta Salad p.93. Its getting warm here (supposed to be 105° tomorrow) and I should make it either tomorrow or for Memorial Day. -actually, I need to try a lot of recipes. You should see the 'dog-ears'!



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11/20/10 4:27 P

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Patty's favorites from Healthy Exchange Cook Book


This is one of my favorite cookbooks. Well, actually they all are. Some of my favorite recipes from here are:
Carrot Aple Salad page 76
Lemon Fluff Salad page 110
Mexican Corn salad page 84
Potato Tomato Zucchini Pie page 127
Chicken Pot Casserole, page 161
Creamy Chicken Stir fry, page 164
Fettuccini Alfredo, page 137
Mexicalli Pie, page 150 ( I use this for taco salad, yummy)
Party Turkey Tetrazzini, page 136
Rio Grande Potatoes, page 143
Almond Rejoice Pie, page 212
Cabot Cove Chocolate Cheesecake, page 216
Fruit Cocktail Chiffon Pie(my all time fave) page 199
Triple Layer Party Pie, PAGE 209
Party Potatoes, page 133
Five Cup Salad, page 112
Creamy Potato Ham Bake, page 142
Patty



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11/19/10 11:06 P

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Heather's Index for Cooking With a Man in Mind



Tomato Rice Fagioli Soup, p. 70
tinyurl.com/af9952

Italian Chicken Spaghetti Soup, p. 79
tinyurl.com/de4jkc

Creamy Vegetable Beef Soup, p. 80
tinyurl.com/nr5kpe

Chili Veggie Soup, p. 83
tinyurl.com/bkn9yz

Blazing Glory Chili, p. 84
tinyurl.com/bwor9b

Chunky Corn-Ham Chowder, p. 89
tinyurl.com/b3dfnh

Buffalo Chicken Macaroni Salad, p. 98
tinyurl.com/au9ooy

Italian Pea Salad, p. 105
tinyurl.com/auasu6

Basic Waldorf Salad, p. 127
tinyurl.com/ckgrcr

Banana Buster Bread, p. 128
tinyurl.com/aawyo5

Pistachio Crème Fruit Salad, p. 134
tinyurl.com/cde7nd

Orange-Pecan Tapioca Salad, p. 136
tinyurl.com/ce26pn

Decadent "Candy Bar" Salad, p. 139
tinyurl.com/b4bwny

German Green Beans, p. 146
tinyurl.com/ar5hg7

Spanish Green Beans, p. 148
tinyurl.com/berzqz

Easy Marinated Mushrooms, p. 154
tinyurl.com/bpovsr

Corn and Onion au Gratin, p. 155
tinyurl.com/am2wfy

Potato Corn Bake, p. 159
tinyurl.com/bsylba


SewInLove/Heather


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102




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Oven-Fried Fish, p. 170
tinyurl.com/cktvz4

Macho Burritos, p. 181
tinyurl.com/cv93rx

Hamburger-Potato Casserole, p. 182
tinyurl.com/de9wxe

Texas Lasagna, p. 184
tinyurl.com/aza4kk

Texas Jo Casserole, p. 185
tinyurl.com/dbarpb

California Beef Bake, p. 186
tinyurl.com/b3obqn

Pizza Skillet, p. 191
tinyurl.com/dbfvrh

Pizza Muffins, p. 192
tinyurl.com/bkbzrb

Fast-Food Cheeseburger Skillet, p. 193
tinyurl.com/agfro6

Tommy's Cheeseburger Turnovers, p. 194
tinyurl.com/apykj7

Easy Salisbury Steak, p. 197
tinyurl.com/aegup3

Coney Island Pasta Casserole, p. 198
tinyurl.com/ceqpar

Bar-b-que Beef Strips, p. 201
tinyurl.com/crg6g5

Grande Macaroni and Ham Bake, p. 212
tinyurl.com/cgtgw9

Heartland Macaroni and Cheese, p. 213
tinyurl.com/cc244x

Layered Chicken Dinner, p. 216
tinyurl.com/bx57wr

Grande Chicken Rice Ole!, p. 219
tinyurl.com/djjj84

Bavarian Hash, p. 224
tinyurl.com/l6snco

Peanut Butter Dream Pudding, p. 235
tinyurl.com/b3x7hs

Cozumel Cloud Pudding, p. 236
tinyurl.com/cdfery

Grasshopper Desert Bars, p. 244
tinyurl.com/ddf58s

Georgia Peach Cobbler, p. 249
tinyurl.com/co9g3z

Orange Push-Up Cheesecake, p. 253
tinyurl.com/c3xpqg

Hawaiian Pineapple Dew Cheesecake, p. 254
tinyurl.com/bxhchp

Log Cabin Cheesecake, p. 255
tinyurl.com/awupju

Blueberry Thrill Pie, p. 258
tinyurl.com/cj9rql

Apple Graham Cracker Pudding, p. 273
tinyurl.com/bwwwdq

Calypso Bread Pudding, p. 277
tinyurl.com/ao4qv3

Peanut Butter Cup Rice Pudding, p. 279
tinyurl.com/chk9jl

Banana Eggnog Bread Pudding with Rum Sauce, p. 280
tinyurl.com/ccplzq

Blueberry Dew Pancakes, p. 285
tinyurl.com/by5wan

Stuffed French Toast, p. 288
tinyurl.com/d8d4ry

Mexican Cornbread, p. 290
tinyurl.com/arevdj

Italian Biscuit Ring, p. 291
tinyurl.com/8ayaar

Breakfast Biscuit Bake, p. 294
tinyurl.com/at3lqp

Bacon Crunch Deviled Eggs, p, 296
tinyurl.com/cwm3pk

Chicago-Style Deep Dish Pizza, p. 298
tinyurl.com/b3aa2u

Jo's Trail Mix, p. 301
tinyurl.com/cp7e3l

Reuben Roll-Ups, p. 302
tinyurl.com/bfb9em

Healthy JO's, p. 306
tinyurl.com/cmtxjw

Mexicalli Pie, p. 307
tinyurl.com/cwfamn

Party Turkey Tetrazzini, p. 308
tinyurl.com/aa8qee

Banana Split Pie, p. 310
tinyurl.com/bvw6ke

Triple Layer Party Pie, p. 311
tinyurl.com/kll4gw



Edited by: ANNINSD at: 11/19/2010 (23:10)
Ann in San Diego


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11/19/10 11:03 P

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Heather's Favorites from Cooking Across America




Ok here's my personal reviews-

Majestic Lemon Meringue Pie-4 stars
This was my first ever meringue pie, I thought it came out great. Although my meringue wasn't as fluffy as I would like. And I don't know if that was me or the recipe. So I will give it 4 stars. I did thoroughly enjoy it though! Since I made it, I've found another tip of Jo's to make a better meringue, so I need to make it again using her tip!

Eggplant Parmigiana-5 Star
This is delish!! I loved every bite of it! Plus no starches! So you can have almost any of JoAnnas desserts you want with it. However, I highly recommend it with the Easy Tiramisu in her Diabetic Dessert cookbook. It taste more like Eggplant Lasagna though to me, then Eggplant Parmigiana. I have made this innumerable times.

Mammy's Cornbread-5 star
Cooking Healthy Across America, pg 140. I loved this. My husband said he wanted 500 pieces. So it's for sure a hit! We will make this time and again.

Cowboy Chicken-Fried Steak-5 star
This is absolutely wonderful! My Chicken-Fried steak loving man, loved every bite. And has it often. This is true comfort food.

Heavenly Butterscotch Isle Apple Salad-5 star
Another one of Joanna's masterpieces! If you like Caramel Apples, you will love this recipe. Don't let the coconut and pineapple throw you. This is a great caramel apple substitute with only a fraction of the calories! A 5 star blue ribbon winner!

Pineapple Coconut Bars-5 star
I highly highly recommend them. My mother in law and I really like them. If you like any Pina-Colada type flavors you will love these. They are very moist, and really ample in portion size as well. They get a 5 stars, for simple, fast, delish, and most importantly really big portions! It's GREAT with, Hawaiian Chili-Another Potful of Recipes page 117. I prefer them baked in a 8 by 8 inch pyrex dish, and served like cake, or sweet corn bread. I have literally made them hundreds of times.

Cafe-au-Lait Chocolate Chip Bars-2 star
These were not my favorite. They were on the dry side, and really not much like a cookie bar in my opinion. They were ok with pudding style frosting, but I won't be making them again. 2 stars.

Just Plain Good Green Bean Bake-5 star
This was really really good. I love those onions! The traditional version has been a family favorite for a long time. So I was very happy to get a healthy version. I like it best, though when I omit the cheese, double the onions, and triple the green beans. It is, very, very good. I have made it too many times to count!

All-American Spaghetti with Meat Sauce-5 star
This was really really good. I had it with Tofu Shirtaki Spaghetti noodles, cause you get 2 cups of noodles, for 40 calories, 6gms of carb, and 4gms of fiber. It's also great with spaghetti squash. It was comfort food for sure! I highly recommend it, it's another one of my go to spaghetti recipes, I've made it many times over.

Sloppy Joes-5 star
This is one of my absolute favorite recipes. I have always loved sloppy joe's. And hadn't had them in years till this recipe. It's a great standby and I don't seem to ever get tired of it. Plus it is very fast and easy to make! All the better! This is my go to sloppy joe recipe. I have no idea how many times I've made it, but a it's been a LOT!


SewInLove/Heather


Ann in San Diego


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Randella's Favorites from Cooking Across America




This is such a good book! You've got everything in it. Holiday, everyday, regional, seasonal.

These are my tried four and five stars:
New England:
Fireside Chicken and Biscuits p.30 -I just love, love, love how this is made and the flavors of this very comforting 'Sunday' type dish. I add a little poultry seasoning.
Creamed Turkey over Savory Cornbread p.31 -a very hearty dish. Good with the cornbread.
Apple Betty p.41 -everyone loved this.
Boston Cream Pie p.43 -nice cream filling and nice for guests. Be sure to cover it after its good and cold or it will dry out.
Majestic Lemon Meringue pie p45. A very good lemon pie. Has a flour crust.
Maple Majestic Apple pie p.47. The men especially loved the flavors of this.
Easy Gingerbread Cake p50. I REALLY liked this very dark and spicy cake. The men didn't care for it.

The Eastern Seaboard:
Scaled-Down U.S.. Senate Bean Soup p.62 -a 5 star bean soup! I add a dash of liquid smoke.
Tavern Cheese Soup p.63 -a great cheesy, potato soup
Tossed Antipasto Salad p. 70 -a nice 'get together' dish to share and good with sandwiches and BBQ
Puttin' on the Ritz Fish Fillets p.81 -baked crunchy fish.

The South:
Down Home Green Beans p.110 -with a dash of Tabasco and garlic powder, this is very close to grandmas beans she made.
Dixie Peach Crumb Pie p.136 -I've made this with canned peaches and it turns out fine. Just drain them well.
Mammy's Cornbread p.141 -hands down the best cornbread. Real southern texture and flavor.

The Southwest:
Frijoles San Juan p.158 -a good very 'refried' bean side.
Arroz con Pollo p.166 -good flavors and everyone loved. I added more paprika. Reminded me of paella.
Green Chili Stew p.171. It turned out more red than green, but is a great spicy pork stew over rice or pasta.
Mexican Chocolate Mousse p.176. I use chocolate fudge pudding, and with the cinnamon and almond, very rich tasting and Mexican!

The West:
Sierra Beef and Rice Supper p.208. A good and easy man pleaser.
Date Nut Muffins p.219. Excellent!

The Northwest:
Willamette Valley Blackberry Cobbler p.256. My fave berry cobbler. I make mine with 5 cups of frozen triple berry mixture of blueberries, raspberries and blackberries. I do add an extra 2 teaspoons of cornstarch. The topping is excellent. Mine takes 45 min to bake in a 9x11 baking pan, prolly because the fruit is frozen. I love this cobbler.
Oregon Trail Berry Crumb pie p.260. Another great berry pie. I use frozen fruit.

The Heartland:
Sour Cream Twice Baked Potatoes p.288. We love these. Sometimes I make them with cheddar and bacon bits instead of the parmesan.
Swedish Meatballs p.294. Good flavor. Be sure to spay the pan generously. The men loved this over noodles.
Cheeseburger Macaroni p.296. A tomato-y beef and macaroni with cheddar. What's not to like?
Fruit Kolaches p.306. Reminded me of a jelly donut. These men and their love for sweet fruit in bread! At least I got one. :-).

All-American Classics:
Everyone's Favorite Macaroni Salad p.324. Plain macaroni salad and classic. I added drained pimento and served this on the 4th of July along side loose meat sandwiches. Even the picky one liked this. Make it early to blend all flavors.
The Best Mashed Potatoes p.329. These are our traditional holiday mashed potatoes.
Mom's Baked Macaroni and Cheese p.330. An old fashioned mac and cheese. A little dryer than some, but DS and I loved it. DH prefers a wetter mac and cheese.

I want to try Fish Cakes with Tartar Sauce p.29. We have fish on Friday's and the sauce sounds like a good one.



Ann in San Diego


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Simmered Spaghetti Sauce
Author: JoAnna Lund
June 1999 Volume VIII Issue 6 Newsletter

16 oz. ground 90% lean turkey or beef
1 cup chopped onion
1 cup chopped green bell pepper
3 1/2 cups (two 15 oz cans) Hunt's Tomato Sauce
1 cup water
1 tbsp pourable Sugar Twin
2 tsp JO's Italian Seasoning

In a large skillet sprayed with olive oil-flavored cooking spray, brown
meat. In a slow cooker container, combine browned meat, onion, green
pepper, tomato sauce, water, Sugar Twin, and JO's Italian seasoning.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Serves 8 (1 cup) - Each serving equals:
HE: 2 1/2 Ve, 1 1/2 Pr, 1 OC
129 Calories, 5 gm Fa, 11 gm Pr, 10 gm Ca, 677 mg So, 26 mg Cl, 2 gm Fi
3 WW Points

I add fresh/canned mushrooms, garlic and chop up some zucchini & celery and dice/shred a carrot and throw those in. I don't add the sweetner, that is why I add the carrot it counters the acid of the tomatoes.

This freezes great.


Ann in San Diego


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Randella's favorites from Kids in Mind Cook Book

here are my reviews:

Ham and Breakfast Casserole p 79. 4 stars. Very good, the mushrooms make it.

Quick-n-Easy Sticky Rolls p 86. 4 stars. Great sticky bun flavor.

Breakfast Tarts p 90. 5++ stars!! These are sooo good. A must try! I made these for a quick Sunday breakfast for DH and I and not so much for the picky egg son, who wont touch a visible egg for miles. Lets just say there was an argument of who gets the last one and stop hogging the rest! They are quick and easy to make. Main ingredients are just a can of biscuits, diced ham, eggs and cheese. Im convinced it is Jo's Lemon and Herb Pepper seasoning that is the secret here, which compliments wonderfully with eggs and cheese. (recipe below) I make my own, which is extremely close to her seasoning. The seasoning has some basil and oter things you wont get in commercial lemon pepper. Although the snowflake is absent on these tarts, I have made them ahead for quick grab and go breakfast. I store them in the refrigerator and microwave them until they are just hot.

Easy Alphabet Vegetable Soup p 96. 5 stars! Easy and good vegetable soup. I used Ditalini pasta instead of alphabets.

Green Bean au Gratin p 130. 4 stars. Similar to the Campbell's Green Bean Casserole recipe IMO.

Ginger Peachy Salad p 143. 4 stars. easy and good flavors

Hawaiian Fruit Salad p 146. 4 stars. Easy and refreshing - just fruit and more fruit! we use this as a dessert too.

Creamy Macaroni and Cheese with Green Beans p 171. 4 stars. DS ate this and didnt pick out the beans. Sometimes use this as a side dish.

Tuna Krispie Bake p 176. This was just OK.

Quick Turkey and Dressing p 187. 4 stars. Perfect for us as is. I use chicken instead of turkey.

Cheeseburger Milk Gravy Skillet p 190. 4-5 stars. Another fight of who gets the last and quick hogging it entree. What is with these men?!

Lazy Day Lasagna p 193. 5++ stars! One of my "go to" fave make ahead casserole meals. (the other is Chicken Cordon Bleu Casserole from Joyful.) This keeps beautifully in the refrigerator for a least a day ahead of baking it. Even 11 thumbed people can place this in the oven and have it come out great. I use small bowtie pasta for mini lasagna noodles.

Pizza Popover Pie p 195. 5++ stars! Ever since Heather turned me onto this dish, we've repeated this often. A must try!

Cheeseburger Pie p 197. 5 stars! I add some garlic and a tad of worchester sauce. The dill pickle relish is a nice flavor and adds the taste of a cheeseburger. Another fight and quit hogging it meal.

Baked BBQ Pork Tenders p 203. 4-5 stars. Tender and very good. Be easy on the brown sugar twin or splenda it gets a little sweet if you miss your spoon like I sometimes do and over pour.

Baked Pork Cutlets with Rice-Tomato Stuffing p 206. 4 stars. Tender and tomato-y.

Root Beer Float Pudding p 220. very good, but we have to be in the mood for it. a super quick dessert.

Baby Ruthie Delights p 232. 5 stars. it does taste like the candy bar.

Chocolate Express Pie p 246. 5 stars. A super easy, super good chocolate cream pie. The chocolate grahams are hard to find now for me in my area (found some at Winco) but it makes such a pretty topping that reminds and resembles sprinkled sweetened cocoa powder on top.

Pretty-in-Pink Cake p 279. 4 stars. A nice little pretty pink cake.

Little League Meat and Potatoes p 285. 5 stars! Exceptionally good! Comfort food for sure and very filling. Everyone loves this. Easy to make since potato shreads are used.

Home Run Chocolate Birthday Cake p 286. This is my son's all time fave HE cake and I do make it for his birthday. The cake is a more dense brownie like texture but nice. The frosting is almost a "fluff" type and you could probably use it for other cakes as well. Again, the crumb topping makes it look like sweetened cocoa powder and is pretty. I keep this in the refrigerator because the topping is milk based, but I love cold cake.

Peanut Butter Cup Pie p 293. 5 stars. It does look and taste like a peanut butter cup. its very rich tasting to us.

Jiffy Scalloped Potatoes p 298. 5 stars. Need a good scalloped potato side dish? This is it. Easy too.

Magnificent Baked Chicken p 299. 5 stars. A fave repeat at our house. I suggest to prepare the wet coating like it says, then sprinkle the parmesan on then coat in the cornflake crumbs. This works better than what the recipe says.

Kids Business Cavatini p 322 also in, "Ten Years and Still Creating" JoAnna's personal favorites. 5+ stars. We just made this again the other night (another fight and dont hog it all dish). The olives really make it. A cheap and easy dish too. only 1/2 ground beef for the whole dish! A must try!

heres that Lemon Herb Pepper seasoning recipe:

2 tablespoons dried lemon peel
4 teaspoons paprika
4 teaspoons dried basil
1 teaspoon celery seed
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried onion flakes
1 teaspoon dried parsley
1 teaspoon dried thyme leaves

Randella


Ann in San Diego


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Patty's Favorites from Kids in Mind Cook Book

OK, here are the ones that I tried. I enjoyed them all. If I made changes to the recipe, I will post it with the recipe.
Peanut butter cup pie, 293
Sunshine Carrot Salad, 150
Blueberry gelatin salad, 142
cabbage apple salad, 149
fruit glazed carrots, 126
carrot and peanut butter sandwiches, 110
carrot, raisin, marshmallow salad, 151
carrot sunshine salad, 150
chicken cheesy biscuit cups, 181(I make a double recipe of this, and add 1 drained can of mixed veggies) they freeze well
chicken ranch taco salad, 159
Nutcracker snacks, 258
Baby ruthy delites, 232(I put this in a graham cracker shell, top with cool whip, sprinkle coconut on top) yum
rocky road quick cake, 248
frank and corn chowder, 103
Idaho hot dog bake, 210
lemon fruit salad, 144
pineapple cheese muffins, 267, (I make a double batch of these, they are spectacular)

Peanut butterscotch bars, 261 (I usually just use splenda, not the brown sugar kind, also I add choc chips.)(this did not turn out as I had remembered. I made it again last night. dry, crumbly, not sweet. not good. maybe I did something wrong. so try at your own risk. I had remembered it as good. maybe I was thinking of a different recipe)

Pea salad, 152
pecan toffee bars, 263
Rocky road bars, 262
sweetheart silk pie, 241
taco layered salad, 164
tuna rice krispie bake, 176,( this is really good, except I do not like to have extra crispies around, cause I am tempted to make rice crispy squares...lol)
Patty



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Sarah's Favorites from Kids in Mind Cook book

I finally dug my Cooking Healthy With The Kids In Mind cookbook out and here is a list of recipes I have made from this book:

Touchdown dip-page 283- loved it...changed nothing

Bacon Cheeseburger patties-305- 5*'s changed nothing

Scrambled egg Hash- 77- 5*'s just used pepper instead of lemon pepper

Mom's Tuna Salad-157-5*'s changed nothing

BLT Salad-163- 3*'s I found the relish AND 1000 Island dressing really sweet- I would make again but rework the dressing

Quick Turkey and Dressing-187- 5*'s LOVED..comfort food to the max

Sweetheart Strawberry Silk Pie-241- 2*'s Didn't keep well, just not one I would ever make again

Scrumptious White Chocolate Cheesecake- 247- 5*'s Loved it, changed nothing

Green Beans and Potatoes in Mushroom Sauce- 133- 5*'s changed nothing!

I'm anxious to see which ones everyone else has tried.


Ann in San Diego


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Sarah's Favorites from Diabetic Cook book

Other recipes I've tried:

Grande Chili Cabbage Soup - Page 88 - 4*'s I used only 8 ounces of tomato sauce and I added 1 cup of water, otherwise it was way too tomatoey

Depression Potato Soup - Page 92- 4*'s- Next time I make this I will use less celery, it was too overwhelming to me. I'll use half the recipe calls for.

Country Style Vegetable Beef Soup - Page 99 - 5*'s I added a 16 ounce can of diced tomatoes and a can of drained green beans. This is one of my favorite soups. I also make this in the crock pot. The noodles I cook separately and add a few minutes before eating. I don't like noodles from the crock pot. Sometimes I use diced potatoes rather than the noodles.

German Potato Salad - Page 121 - 5*'s --I made this by the recipe and really liked it. I did slice rather than dice the potatoes, LOL minor point but it is in my notes in the book.

Fruit Cocktail Salad - Page 132 - 5*'s Excellent didn't change a thing. When I was working I took this to work and several asked for the recipe.

Green River Salad - Page 134 - 5*'s Loved it exactly as it is.

Lime Nut Salad - Page 136 - 5*'s I love this salad. It is my favorite sweet salad and I have made it over and over.

Country Style Green Beans - Page 151 - 5*'s Loved it, I've made it several times and the only difference is that sometimes I use the Splenda sometimes I don't. It's simple to make and good.

Zucchini Spaghetti - Page 171 - 5*'s Love this, I've made it zillions of times. In fact I'm making it again this week!

French Onion Chicken Bake - Page 179 - 5*'s Another recipe I've made a lot. Easy and good.

Fresh Strawberry-Rhubarb Pie - Page 250 - 5*'s Loved it

Caribbean Queen Cream Pie - Page 154 - 5*'s Excellent pie but it is better if eaten within a day or the strawberries got weepy. Yours might hold up better but my strawberries were mushy but otherwise it was excellent.

Irish Spring Pie - Page 256 - 5*'s Excellent The flavors together I really liked had my doubts but it was yummy.

Heavenly Hash Pie - Page 260 5*'s Another excellent pie

Scrumptious Surprise Lemon Pie - Page 261 - 5*'s I agree with Heather, this is a great pie!

Cinnamon Cream Rolls - Page 286 - 5*'s I had forgotten that I made these. My notes say dangerous, wanted to eat too many of them! LOL


Zucchini Bread - Page 290 - 5*'s I took this to work and everyone really liked the bread. I am going to make it this month.



Ann in San Diego


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Five Videos of JoAnna Cooking on RV Today

I couldn't get to them from these addys, so I googled You Tube, JoAnna Lund, and found these. Some of them are not of JoAnna, but there are quite a few of hers. You just have to scroll down a bit.
Patty
www.youtube.com/results?search_query=JoA
nn
a+Lund&search_type=&aq=f

Edited by: GRANNYSQUARE at: 11/15/2009 (08:16)

(Darn they didn't highlight when I coppied them. You'll have to copy and paste Ann)

Edited by: ANNINSD at: 11/19/2010 (21:55)
Ann in San Diego


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Randella's Favorites from Family and Friends Cookbook

This book is a little difficult for me to thumb through for recipe ideas. I wish there was a menu index like in 30 Meals 30 Minutes book. Good thing there are main dish categories or I'd be really lost! Also, there's that back section with more to look through, almost like two books in one. with that said, there are some real winners in it.

Some of my notes in my book are just blank with a star rating. I am trying to note on each recipe I try anymore the reasons why I liked or didn't like it. some of these didn't get any.

Herb "Fried" Potatoes p37 4-5 stars

Family Pleasing Tuna Patties p38 3-4 stars

Fruit Rhapsody p39 5 stars. a refreshing fruit salad with oranges, pineapple, grapes, marshmallows, sour cream and more.

Tuna Cheese Biscuit Bake p49 3 stars. needed lemon pepper bad. under seasoned. a 4 to 5 star potential.

Hacienda Chicken Bake p76 4 stars.

Italian Side Salad p79 4 stars. as good as a green salad can get, but I noted we really enjoyed it. I wonder if it was the olives?

Parmesan Tomato Chicken p81 4-5 stars. very good and very tender.

Bountiful Chicken and Dressing p91. 5 stars. the men loved this.

Orange Cake with Lemon Cream Sauce p108. 5 stars. very soft, very good. a good spring dessert.

Cowboy Spaghetti p126. 4 stars. a nice change from traditional spaghetti. olives makes it.

Chilled Fruit Salad p134. 4 stars. its an apple, pineapple, orange, and shredded carrot salad - no marshmallows or fluff topping, just fruit and carrots. it is good and what gives it a 4 is I can sneak in a veg on my son and he eats this.

Hamburger Stroganoff p136. 4 stars. the men loved this.

Rocky Road Peanut Butter Pie p137. 4 stars

Grande Corn Relish p139. 3-4 stars

Hacienda "Refried" Beans p.140. 5 stars. I love these beans! really good flavor. One of my go to side dishes for Mexican meals. the other is Simple Spanish Rice 5-05 p.7 that's cooked in the microwave. that's 5 star too!

Roman Baked Potato Strips p145. 5 stars. we all loved it!

Barbequed Burger Cups p.151. 5 stars and awesome! like mini meat loaves. I noted to put the topping on after 1/2 way of cooking or it gets a little too done for us.

Cinnamon Peach Cobbler p152. 4-5 stars. I really made this one over. I used two 16 oz bags of frozen peaches thawed on defrost on the microwave, added 1 1/2 tablespoon cornstarch, didn't use biscuits - I used the topping from Willamette Valley Blackberry Cobbler from Across America p.256.

Chocolate Upside Down Pudding Cake p.157. 5+ stars! this is super good.

Cheesy Drop Biscuits p171. 4 stars. I baked mine in custard cups. very good!

Apple Betty Pie p172. 3-4 stars. it has a great flavor, but was a little runny, but I also make my own pie filling per JoAnna. I noted to use one more tablespoon corn starch.

Oven Barbequed Swiss Steak p176. 4 stars. we all loved this.

Anytime Peach Pie p182. 5++ stars! this is our favorite peach pie. its no bake and just perfect!

Western Pork Tenders over Rice p197. 5 stars. very tender and the looks reminded me of what curry looks like.

Oven Pork Bake with Stuffing p202. 4-5 stars. I used 2 cups dried bread cubes instead of the fresh bread. I also diced up a small apple in it too.

Come and Get it Macaroni Salad p.269. 4 stars. This was very good. it has peas and pimiento in it that gives it a nice color.

Buffet Line Potatoes p.278. this was just ok. it makes a lot! I like Jiffy Scalloped Potatoes from Kids better. This is like a scalloped potato dish using frozen shreds.

Company Baked Chicken p.280. 5 stars. very nice creamy oven chicken.

I want to try Molded Cranberry Waldorf Salad on page 112. it sounds like a good holiday side dish.

Funny I never tried any of the beverages in the book. they all sound so good.


Ann in San Diego


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This is a recipe I got from a mid-west WW leader about 10 years ago and I've been making it on and off for that long -thats how good I think it is. Although, I do think Sue's Jeweled Cranberry Sauce (11-99) is one of the best, there's not a cranberry in it. When I want to cook up some cranberries for a sauce, this one, IMO, can't be beat. its easy and super low in calories and sugar free!

Orange-Raisin Cranberry Sauce
1 -12oz bag fresh or frozen cranberries
1 tablespoon water
1 -8oz can crushed pineapple, undrained
2 apples, cored, peeled, and diced
3 tablespoons Smucker's Simply Fruit orange marmalade
1/2 cup raisins
1/2 - 1 cup Splenda -to taste

Boil whole cranberries with water until they pop, about 10 mins. Add undrained pineapple, apples, marmalade, raisins, bring back to boil and boil 4 mins. Remove from heat and stir in 1/2 cup Splenda or more to taste. Spoon into a pretty glass serving dish and leave to cool. When not warm anymore, cover and refigerate until cold. Keeps a good week or two.

I don't know the calories, but I do remember it was told to have 1 point per cup.

Ann in San Diego


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I should have also said,
In JoAnna's recipes, I use just shy the same amount of water and those measures of milk powder. for instance, if she says use 2/3 cup milk powder and 1 1/4 cup water I use two of the 1/4 cup measures of milk powder (1/2 cup) and just shy of 1 1/4 cup water. most of the time, I just use the same amount of water.

I'm still looking in the NL's for that bit that JoAnna wrote. I've been looking on and off for awhile. I knew I should have noted it when I saw it, but I thought I wouldn't need it at the time.


Ann in San Diego


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Its so nice to be needed! :-D

Yes, I use Sanalac now because the commissary only stocks that brand.

The directions on the Carnation box is 1/3 cup Carnation milk powder per 1 cup water this makes one cup's worth of milk. Sanalac directions is 1/4 cup powder to almost 1 cup water. it says 7 oz water, which is 2 tablespoons less than 1 cup.

I keep a 1/4 cup measure in the Sanalac can.

Knowing this, the easiest way for me to keep track is this:

if I had kept a 1/3 cup measure in a container of Carnation, and the recipe calls for 2/3 cup powder, I would use 2 measures of that cup of Carnation. Since its Sanalac, I just use two measures of my 1/4 cup Sanalac, which would be 1/2 cup total, but easier for me to think of 2/3 cup Carnation powder as 2 measures of my 1/4 cup in Sanalac.

so:
1/3 cup = one 1/4 cup measure
2/3 cup = two 1/4 cup measures
1 cup = three 1/4 cup measures
1 1/3 cup = four 1/4 cup measures, etc.

for water, I just use a tad less water per cup. Sort of eyeball just shy of the 1 cup line in the liquid measuring cup.

for half and half, I use the same amount of water as milk powder called for in the recipe. so, for 2 tablespoons half n half, I use 2 tablespoons milk powder and 2 tablespoons water. it works better for me than to go buy a carton for just 2 tablespoons. JoAnna wrote about this too.

I hope I haven't been confusing.

In the newsletters, somewhere, JoAnna addresses using Sanalac. I'm still trying to find it, but I'm certain sure she mentions it in one of the descriptions of a recipe and not in a cooking tip or the Q&A. when I find it, I'll let you know.

I hope this helps. Let me know!




Ann in San Diego


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Egg Mug Awareness: A Must-Read Guide

Some tips and tricks for your egg mug fix...

1. Don't worry if the contents of your mug expand and rise to crazy-high heights while in the microwave. This is okay and expected. They'll calm down after you're done nuking them.

2. Our egg mug recipes are 100000% guilt-free. Sometimes we eat two at a time. Sometimes we pair one with a lovely Fuji.

3. On the go? Wrap your microwave-made scramble in a high-fiber tortilla or stuff it inside a Sandwich Thin.
=====================================

The Egg Mug Classic
PER SERVING (entire mug): 95 calories, 2g fat, 490mg sodium, 3g carbs, 0g fiber, 2g sugars, 14.5g protein -- POINTS(r) value 2*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING
================================

Chicken Fajita Scramble Mug
PER SERVING (entire recipe): 163 calories, 0.75g fat, 583mg sodium, 12g carbs, 1.25g fiber, 5.5g sugars, 26g protein -- POINTS(r) value 3*

Ingredients:
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 oz. cooked skinless lean chicken breast, chopped
1 tsp. dry fajita seasoning mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. shredded fat-free cheddar cheese
1 tbsp. fat-free sour cream

Directions:
Spray a large microwave-safe mug with nonstick spray. Add veggies, chicken, and fajita seasoning. Stir well to evenly distribute seasoning. Microwave for 1 - 2 minutes, until veggies have softened.

Add egg substitute and microwave for 1 minute.

Add cheese and gently stir. Microwave for an additional 45 - 60 seconds, until scramble is just set.

Allow to cool slightly. Top with sour cream and enjoy!

MAKES 1 SERVING
======================================

Denver Omelette in a Mug
PER SERVING (entire recipe): 122 calories, 0.75g fat, 702mg sodium, 6g carbs, 0.5g fiber, 2.5g sugars, 21.5g protein -- POINTS(r) value 2*

Ingredients:
1/4 cup chopped green bell pepper
2 tbsp. chopped onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 oz. (about 2 slices) 97 - 98% fat-free ham, chopped
2 tbsp. shredded fat-free cheddar cheese

Directions:
Spray a large microwave-safe mug with nonstick spray. Add veggies and microwave for 1 - 2 minutes, until softened.

Blot any excess liquid from veggies. Add egg substitute and microwave for 1 minute.

Add ham and cheese and lightly stir. Microwave for an additional 45 - 60 seconds, until scramble is just set.

Let cool slightly, and then eat up!

MAKES 1 SERVING
=======================================

Veggie Eggs-plosion Mug
PER SERVING (entire recipe): 130 calories, 2.25g fat, 495mg sodium, 10g carbs, 2g fiber, 5.5g sugars, 17g protein -- POINTS(r) value 2*

Worry not! There are no actual explosions associated with this b-fast recipe (as long as you follow directions well).

Ingredients:
1/2 cup sliced mushrooms
1/4 cup thinly sliced onion
1/4 cup chopped asparagus
1/4 cup diced tomato
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 wedge The Laughing Cow Light Original Swiss cheese
Optional seasonings: black pepper, garlic powder

Directions:
Spray a large microwave-safe mug with nonstick spray. Add all veggies and microwave for 1 - 2 minutes.

Thoroughly blot excess moisture from the veggies. Add egg substitute and microwave for 1 minute.

Add the cheese wedge, breaking it into pieces. Stir gently, and then microwave for an additional 45 - 60 seconds, until scramble is just set.

Allow to cool slightly. If you like, season to taste with black pepper and garlic powder. Enjoy!

MAKES 1 SERVING
=======================================

Pizza! Pizza! Egg Mug
PER SERVING (entire recipe): 134 calories, 3.75g fat, 796mg sodium, 5g carbs, 0.5g fiber, 3g sugars, 18g protein -- POINTS(r) value 3*

We tried this with mozzarella, too, but The Laughing Cow won out and had the last laugh...

Ingredients:
2 tbsp. canned crushed tomatoes
1/8 tsp. Italian seasoning
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 wedge The Laughing Cow Light Original Swiss cheese
6 slices turkey pepperoni (like the kind by Hormel), chopped
1/2 tsp. reduced-fat Parmesan-style grated topping

Directions:
Season crushed tomatoes with Italian seasoning and set aside.

Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese wedge, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute.

Stir gently, and then microwave for another 30 seconds.

Mix in seasoned tomatoes and pepperoni. Microwave for another 30 seconds, until scramble is just set.

Stir lightly, and then sprinkle with grated topping. Allow to cool a bit, and then ENJOY!

MAKES 1 SERVING

HG Alternative! If you don't feel like opening a can of tomatoes for just 2 tbsp., you can use some jarred low-fat pizza sauce instead!
===================================

California Love Mug
PER SERVING (entire recipe): 140 calories, 5g fat, 506mg sodium, 7g carbs, 2g fiber, 3g sugars, 16.5g protein -- POINTS(r) value 3*

Ingredients:
1/2 cup chopped fresh spinach
1/2 cup sliced mushrooms
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. diced tomatoes
1 wedge The Laughing Cow Light Original Swiss cheese
2 tbsp. diced avocado

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add spinach and mushrooms, and microwave for 1 - 2 minutes, until softened.

Blot any excess moisture from the veggies. Add egg substitute, tomatoes, and cheese wedge, breaking the cheese wedge into pieces as you add it. Microwave for 1 minute.

Stir gently, and then microwave for an additional 45 - 60 seconds, until scramble is just set.

Lightly stir, and allow to cool slightly. Top with avocado and eat up!

MAKES 1 SERVING
======================================

It's All Greek to Me Egg Mug
PER SERVING (entire recipe): 117 calories, 2g fat, 459mg sodium, 8g carbs, 1g fiber, 3g sugars, 16g protein -- POINTS(r) value 2*

Ingredients:
1/2 cup chopped fresh spinach
1/4 cup chopped red onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. diced tomatoes
2 tbsp. crumbled reduced-fat feta cheese
1/2 tbsp. chopped fresh basil

Directions:
Spray a large microwave-safe mug with nonstick spray. Add spinach and onion, and microwave for 1 - 2 minutes, until softened.

Blot any excess liquid from veggies. Add egg substitute and microwave for 1 minute.

Stir gently. Add all other ingredients and lightly stir. Return to microwave for 45 - 60 seconds, until scramble is just set.

Gently stir, and then allow to cool slightly. Dig in!

MAKES 1 SERVING
======================================

Egg Mug Burger-rama
PER SERVING (entire mug): 175 calories, 0.5g fat, 995mg sodium, 14g carbs, 4g fiber, 6g sugars, 30g protein -- POINTS(r) value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One slice fat-free American cheese, chopped
One Boca Original Meatless Burger (Vegan)
1 tbsp. ketchup

Directions:
Microwave Boca patty for 1 minute, and then chop into pieces. Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, chopped Boca patty, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with ketchup, and enjoy!

MAKES 1 SERVING
================================

Egg McMuggin'
PER SERVING (entire mug): 174 calories, 3.25g fat, 1,081mg sodium, 9g carbs, 1g fiber, 2.5g sugars, 25g protein -- POINTS(r) value 4*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1 1/2 oz. (about 3 slices) extra-lean ham, chopped
One-half slice light bread (40 - 45 calories and at least 2g fiber per slice)
1 tbsp. shredded fat-free cheddar cheese

Directions:
Toast bread and cut into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING
================================

Egg Mug Lorraine
PER SERVING (entire mug): 128 calories, 4g fat, 730mg sodium, 3.5g carbs, 0g fiber, 2g sugars, 17.5g protein -- POINTS(r) value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 tsp. dried minced onion
1/2 tsp. Dijonnaise

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add all ingredients and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING
================================

Egg Mug Mexicali
PER SERVING (entire mug): 116 calories, 0.5g fat, 579mg sodium, 5.5g carbs, 1.5g fiber, 1.5g sugars, 21.5g protein -- POINTS(r) value 2*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
2 tbsp. shredded fat-free cheddar cheese
1 tbsp. salsa

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, soy crumbles, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with salsa, and enjoy!

MAKES 1 SERVING





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Ann in San Diego


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HOMEMADE SWEET & SOUR SAUCE
Serve with Chicken Nuggets

2 tabl. sugar (brown)
2 tabl. cornstarch
2 c. unsw. pineapple juice
1/4 c. distilled white vinegar
1 tabl. ketchup

Mix sugar and cornstarch together in a medium sauce pan. Add remaining ingred. and place over medium low heat. Stir and heat until thickened

Ann

Ann in San Diego


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11/19/10 5:21 P

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out www.penzeys.com for spice blends.

I did a search of the HE Yahoo site for "spice mix" and came up with the following--

Hope these may help.
Deb in SE MI

Rub & Spice Mixes

Provencal Seasoning Mix
1/4 cup dried tarragon leaves
3 tablespoons dried thyme leaves
2 tablespoons dried sage leaves, crumbled
2 teaspoons onion powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months.
=
Thai Seasoning Mix
1/3 cup fresh lemon grass, chopped
3 tablespoons grated lemon peel
1 tablespoon Chinese five spice powder
1/2 teaspoon garlic powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Refrigerate up to 5 days.
=
Jerk Seasoning
1 tablespoon dried onion, minced
1 1/2 teaspoons onion powder
2 teaspoons crushed thyme
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon splenda
1 teaspoon black pepper
1/2 teaspoon cayenne
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months.
=
Spicy Seasoning Mix
3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months.
=
Oriental Rub
4 tablespoons five-spice powder
4 tablespoons onion powder
2 tablespoons ground cloves
2 teaspoons garlic powder
2 tablespoons splenda
2 teaspoons ground white pepper
2 teaspoons ground coriander
Place all ingredients in a jar with tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temp.Makes about one
cup.
=
West Indian Rub
3 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground allspice
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon cayenne pepper
2 tablespoons ground black pepper
Place all ingredients in jar with tight-fitting lid; shake well to
blend
seasonings thoroughly. Store covered at room temp.Makes one cup.
=
Latin American Rub
4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon cinnamon
2 tablespoons brown sugar substitute
1 tablespoon red pepper flakes
2 tablespoons ground black pepper
Place all ingredients in a jar with a tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temp.Makes about 1
cup.
=
Carribean Seasoning Mix
1/3 cup dried minced onion
1 tablespoon dry mustard
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons crushed red pepper
1 teaspoon garlic powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months. *Add oil to make a
rub.
=
Mexican Seasoning Mix
1/4 cup ground red chilies or chili powder
3 tablespoons dried oregano leaves
1 tablespoon ground cumin
2 teaspoons ground coriander
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months
=
North African Seasoning Mix
/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 tablespoon paprika
1/2 teaspoon saffron threads, crushed
OR
1/2 teaspoon ground turmeric
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Refrigerate up to 5 days.
=
Poultry Seasoning
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp rubbed sage
dash cumin
Combine all ingredients in a small bowl. Store in a covered container
and shake before using. Makes 4 teaspoons.
=
Cajun Seasoning
2 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 1/4 tsp dry mustard
1/2 tsp thyme
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months. *Add oil to make a
rub.
=
Southwest Seasoning
3 tbsp chili powder
2 tbsp paprika
1 tbsp cayenne
1 tbsp cumin
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cracked black pepper
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months. *Add oil to make a
rub.
=
Multi-Purpose/Table Blend
1 Tbsp. garlic powder
2 tsp. dried thyme leaves
2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. paprika
2 tsp. celery seed
1-1/2 tsp. ground white pepper
1 Tbsp. dry mustard powder
2 tsp. dried finely chopped lemon peel
1 tsp. pepper
Mix all the ingredients together in a small mixing bowl, stirring until
thoroughly combined. Store in a dark, cool place in a tightly sealed
container. Use on meats, poultry and fish, or at the table.


Spice Blend Ideas
Spice Blends Fish Haters Blend: 1 tblsp each savory, thyme, fennel, sage,
marjoram, bay leaf, chopped chives, onion flakes. Mix and use in 1/2 teaspoon
amounts.

Veggie Haters Blend: 1 tblsp each savory, garlic, oregano, basil, thyme,
marjoram, black or cayenne pepper (if you like heat), paprika. Use in 1 tsp
amounts.

French Blend: 2 tbsl rosemary, 2 tsblp thyme, 1 tbls each savory, fennel, basil

Mild Mexican Blend: 2 tb chili powder, 1 tb each cumin, oregano, garlic. Use in
1/2 to 1 tblsp increments.

Hot Mexican Blend: Add 1/2 tblsp dry mustard and 1/2 tblsp cayenne to mild
Mexican blend.

Curry Blend: 3 tb curry powder, 2 tb cardamom, 1 tb cinnamon, 1 tb ground black
or cayenne pepper

Thai Blend: 1.5 tbl each dried red bell pepper flakes, coriander seeds, coarsely
ground black pepper, ground cloves and 1 tbls ground ginger

Greek Blend: 2 tb each garlic powder and dried lemon peel, 1 tb each coarsely
ground black, green and pink peppercorns (or get the McCormicks grinder that has
them all mixed up already)

Moroccan Mint Blend: 2 tb dried mint leaves, 2 tb garlic powder, 1/2 tbsp dried
lemon peel, 1/2 tblsp onion flakes

Jamaica Scorcher: 1 tbsp each ground ginger, mustard seed, granulated onion, 1/2
tblsp each allspice, granulated garlic, paprika, thyme, dried lemon peel,
coarsely ground black pepper, hot red pepper flakes, ground cloves. The hot red
pepper flakes will control the heat from nice and warm to you're killing me.


Spice Recipes
PUMPKIN PIE SPICE

2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/8 - 1/4 teaspoon allspice
1/8 - 1/4 teaspoon ground mace

Mix together well and store in tightly covered jar.

TACO SEASONING MIX
from Make a Mix Cookery

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl and blend well. Store in
tightly covered jar or spoon onto 6-inch square of aluminum foil and
fold to make airtight. Label.

CHINESE FIVE-SPICE POWDER
This is adapted from The Frugal Gourmet - Three Ancient Cuisines

In a small bowl, mix together well equal amounts of the following:

Ground Cinnamon
Ground Ginger
Ground Anise
Fennel
Ground Cloves
Black Pepper

The following four are from The 20/30 Fat & Fiber Diet Plan by Gabe
Mirkin, M.D.

AFRICAN BERBERE SPICE BLEND
Berbere is the traditional Ethiopian seasoning for lentils and beans.
You can use it with just about any combination of vegetables, whole
grains and legumes.

3 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper, or to taste

Mix all ingredients together in a small bowl. Store in an airtight
container.

GARAM MASALA SPICE BLEND
Garam Masala is a mixture of warm, fragrant spices used in East
Indian and Caribbean cuisine. If you don't care for curry powder,
try this instead.

2 tablespoons freshly ground pepper
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Mix all ingredients together in a small bowl. Store in an airtight
container.

DESSERT SPICE BLEND
Hot breakfast cereals and whole grain desserts can be made more
delicious with a cinnamon-based spice blend. You can substitute this
for Apple Pie Spice or Pumpkin Pie Spice.

3 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground mace

Mix all ingredients together in a small bowl. Store in an airtight
container

HARISSA SAUCE
A little of this hot sauce goes a long way! Stir in a tiny bit while
you cook, or let each person mix a little into his or her own portion
of any vegetable or bean dish.

2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 teaspoon ground caraway seeds
1 clove garlic
1/2 teaspoon salt
1/4 cup fat-free Italian salad dressing

Mix the spices together in a small refrigerator container. Peel the
garlic clove and press in through a garlic press into the spice
mixture (or use minced garlic). Stir in the salad dressing and mix
well. Cover and refrigerate.

The following six are from Cookin' Healthy With One Foot Out the Door
by Polly Pitchford and Delia Quigley

For all of them - mix all ingredients together in a small bowl.
Store in an airtight container.

MEXICALI BLEND

2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon salt

CAJUN BLEND

1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion flakes
1 tablespoon allspice
1 1/2 teaspoons cayenne pepper
1 tablespoon thyme

ITALIAN BLEND

1 tablespoon garlic powder
1 1/2 tablespoons basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon rosemary
1 1/2 teaspoons marjoram
1 1/2 teaspoons sage
1 1/2 teaspoons red pepper flakes

SIMPLE ITALIAN BLEND

1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 1/2 teaspoons marjoram
1 tablespoon rosemary

FRENCH BLEND

2 tablespoons rosemary
2 tablespoons thyme
1 tablespoon savory
1 tablespoon basil







ANNEMARGO
Posts: 292
6/22/10 11:55 A




Ah, thank you! I'll mix up the loose meat mix. I've tried her suggestion for the sausage seasoning, but it doesn't taste quite the same.



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ITSRANDELLA
Posts: 341
6/21/10 8:26 P




I am obsessed with Jo's spices. I have ordered every one that was offered at the time (four were discontinued) and I wrote a thread on this team of all the ingredients on the package. take a look there. I have come up with very close mixtures by reading the newsletters. I believe these are as close as I can get:

Loose Meat
1 Tbsp black pepper
1 Tbsp Garlic granules
1 Tbsp Onion Powder
1 Tbsp Chili Powder
1/2 Tbsp Mustard Seed
1/2 Tbsp Allspice
1/2 Tbsp Coriander
1/2 Tbsp Marjoram
1/2 Tbsp Oregano

Lemon Herb Pepper
2 Tbsp dried lemon peel
1 1/2 tsp paprika
1 1/2 tsp dried basil
1 tsp celery seed
1 tsp granulated garlic
1 tsp dried oregano
1 tsp cayenne
1 tsp onion flakes
1 tsp dried parsley
1 tsp dried thyme (dont know if its ground or leaves)

Apple Pie
4 Tbsp ground cinnamon
2 Tbsp ground nutmeg
1 1/2 tsp ground ginger

I use these all the time.

Randella



Ann in San Diego


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SPICY APRICOT SAUCE
serve with Chicken Nuggets

1/2 tsp. crushed red pepper flakes
1/3 cup Balsamic vinegar
1 cup apricot preserves (regular or low sugar)
2 tabl. soy sauce lite

In a small saucepan, combine all ingredients, heat - stirring over med. high heat until preserves are melted. Keep warm until serving time.

Ann




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