Saturday, January 13, 2018
My friend Tracy made this recipe at a party I attended several years ago, and it was delicious! She was kind enough to share it with me so I could pass it along.
This is not an authentic Mexican recipe, but a delicious Tex-Mex style dish.
And isn't this baking dish gorgeous? Well, I miss it. My wonderful hubs put it on the stove (which had a hot burner going) and it cracked in two- right down the middle. 😔I miss this dish!
Give this recipe a try and put some smiles on some hungry faces.
YOU WILL NEED:
4 cups chicken (cooked and diced)
1 small red onion, chopped (optional)
1 cup shredded Mexican blend cheese
3/4 can enchilada sauce
Mix altogether and fill 8 lg. tortillas and roll up.
Put in a 13X9 baking dish.
Pour another 1 1/4 cup enchilada sauce over top. Sprinkle with mixture of
1/8 tsp. cayenne pepper
1/8 tsp. Cajun spices
Top with 1 cup of cheese.
Bake at 400 degrees for 15-18 min.
Serve warm with sour cream.
Enjoy~Everything in Moderation
Friday, January 12, 2018
When I found a recipe for a White Texas Sheetcake on allrecipes.com I knew it would be awesome.
This recipe is so moist! So moist that the batter will look as if it's too runny to set up properly. But it's not, and it will!
It has an almond flavor, however, if you're not an almond fan, go ahead and switch it out with vanilla.
A few things I love about this recipe: NO MIXER is required! All of the cake batter is made in ONE saucepan! Even the powdered sugar in the icing is only stirred in by hand. SO clean up is a breeze!
The cake takes only 20 minutes to bake and you don't wait for the cake to cool to put the icing on-- it goes on the WARM cake! Another time saver! You can also make the cake a day ahead. Even better that second day.
The original recipe called for walnuts but I chose chopped pecans. I have also used plain Greek yogurt in place of the sour cream.
We served a traditional chocolate Texas Sheetcake along with this white version at my son's rehearsal dinner for his wedding. It was a big hit.
Give it a try!
You will need:
1 cup butter
1 cup water
2 cups AP flour
2 cups sugar
1/2 cup sour cream (or plain Greek yogurt)
1 tsp. almond extract (or vanilla)
1/2 tsp. salt
1 tsp. baking soda
For the icing:
1/2 cup butter
1/4 cup milk
4 1/2 cup confectioner's sugar
1/2 tsp. almond extract (or vanilla)
1 cup chopped walnuts (or pecans)
In a large saucepan, bring the butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs,sour cream, 1 tsp. extract, salt, baking soda until smooth. Pour batter into a greased 10x15x1 inch baking pan.
Bake at 375 degrees (preheated) 20-22 minutes till cake is golden brown.
While cake is cooking, prepare icing: Combine butter and milk in a saucepan; bring to a boil. Remove from heat. Stir in confectioner's sugar and almond extract. Stir in nuts. Spread frosting over warm cake.
Let cool for 20 minutes.
Enjoy~ Everything in Moderation
Just a good ole' Maid-Rite. (AKA, Loose-meat sammich)
Simple. Tasty. Economical.
1 tsp. olive oil
1/4 yellow onion, minced
1 lb. lean ground beef
1 cup beef broth
4 T. yellow mustard
2 T. Worcestershire sauce
1/8 t. salt
1/8 t. cracked pepper
Heat olive oil in a skillet over med. heat. Add onion and cook till tender. Add beef and begin browning it. As it browns, stir in beef broth. Add the rest of ingredients. Cook over med. hear for about 15 minutes, or until most of the liquid is gone.
Spoon onto toasted buns and serve.
Saturday, January 6, 2018
(Originally published in 2011)
SO you already know I don't enjoy eating "diet food"....I'm a comfort food sort of gal, and TASTE OF HOME always has recipes I enjoy.
I came across a new cookbook that caught my eye and made me take a chance...
It was a TASTE OF HOME "Comfort Food Cookbook Diet".
Whoa! Stopped me in my tracks!
I bought it and came right home and made the recipe on the cover.
I must confess, I did use FULL-FAT half and half instead of the lighter version but ONLY because it was the only version available in the store, and the weather here is snowy-freezing and I didn't want to go back out on the bad roads (okay, and I like my full-fat half and half).
Anyway, this was VERY good--and I'm sure you could make it either way for the same great results.
Give this one a try!(The book AND the recipe)
You will need:
8 oz. uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
1/4 tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
3/4 cups shredded part-skim mozzarella
Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veggies are tender. Stir in milk, seasoning blend and salt. Bring to a boil.
Mix cornstarch and half and half until smooth; stir into skillet. Cook and stir for 2 min. (or until thick & bubbly); stir in Parmesan just till melted.
Stir in meat. Drain noodles; add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.
Friday, January 5, 2018
Several years ago , I was asked to prepare a couple of simple, recipes on our local news morning show (WSILTV-3).
What a blast hanging with this morning crew who made my time there enjoyable, and made me feel at ease. I shared a recipe for my LAZY BERRY SALAD.
I call it a LAZY salad because it's a recipe for the lazy cook or the overwhelmed cook with no time for getting a meal together but would still like a nice lunch or light dinner to serve.
Hey, it's OK to be lazy! The only work you will have to do here is drive to the supermarket. Unless you can get someone else to do that for ya.
Here's what you need:
Purchase a bag of "lazy lettuce". You know, the lettuce (all varieties) that comes pre-washed and bagged, ready to eat. I prefer the ORGANIC ones, because, well, I'm not a fan of eating pesticides.
Add some sliced, fresh strawberries. (Again, spring for the organic ones, if you can.) I slice my berries with an egg slicer, because, you got it, I'm LAZY, and, the egg slicer makes nice, uniform slices, if you're into that sort of thing.
Add a small container of Feta Cheese (about 4 oz. or more if you like feta).
Add a small bag of sliced almonds (I'm too lazy to try to slice my own! Goodness- I'm not Martha Stewart, here).
Add some pre-cooked chunks of grilled chicken (or rotisserie chicken from the supermarket that a non-lazy worker has already risen early just to prepare for the lazy people).
Serve with prepared bottled Raspberry or Strawberry vinaigrette (cuz you're too lazy to make your own ;)
Serve on a brightly colored PAPER PLATE cuz dishwashing is out of the question on a lazy day!
Enjoy your lazy day, with this lazy girl recipe. I hope I didn't tire you from causing you to read the directions.
Enjoy~Everything in Moderation
Thursday, January 4, 2018
I purchased a WILLIAMS SONOMA cookbook, WEEKNIGHT FRESH AND FAST, and it is FILLED with wonderful, mouth-watering recipes.
This "winner, winner, chicken dinner" recipe was included. I traded the turkey cutlets for chicken, and used regular broccoli instead of the baby broccoli that the recipe called for. It was wonderful!
As you can see, I served it with a side of quinoa, a healthy Organic salad, and some EZEKIEL bread and the entire meal was devoured by my bunch.
It's one of the meals that is so tasty and fresh, and you'll leave the table feeling satisfied, but not bloated and miserable. ;)
I hope you give it a try.
1 large orange
1 to 1/4 lb. Chicken breast cutlets
1 Tbs. plus 1 tsp. minced fresh
Coarse kosher salt and freshly ground
pepper, to taste
minced onion, to taste (about ½ cup)
3 Tbs. olive oil
All-purpose flour for dredging
3/4 lb. baby broccoli spears
1 cup low-sodium chicken broth
Finely grate the zest from the orange. Squeeze the juice from the orange and
measure 1/4 cup juice. Sprinkle the chicken on both sides with the orange zest
and the 1 Tbs. tarragon, and season with salt and pepper.
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil.
Dredge half of the chicken in the flour and shake off any excess. Add the chicken
to the pan and sauté until cooked through and golden brown, 2 to 3 minutes per
side. Transfer the chicken to a warmed platter and cover loosely with aluminum
foil. Warm 1 Tbs. of the olive oil in the pan and repeat to dredge and cook the
In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil.
Add the shallot/onion and sauté until beginning to brown, about 1 minute. Add the baby
broccoli and broth. Cover and boil until the broccoli is just crisp-tender, about
5 minutes. Season the broccoli with salt and pepper. Using tongs, transfer the
broccoli to the platter and arrange alongside the chicken.
Add the 1/4 cup orange juice to the pan and boil, stirring frequently, until the liquid is
reduced and almost syrupy, about 3 minutes. Stir in the 1 tsp. Tarragon.
Divide the chicken and broccoli among 4 warmed plates, pour the sauce over the
and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, 2011)
Monday, January 1, 2018
Several years ago I was asked to speak at a FIRST PLACE Victory Celebration for several ladies who had been working on becoming healthier the good old fashioned way--by eating right and exercising- and choosing to put Christ First in all they do. They celebrated their collective weight loss of over 100 lbs.!
They shared several recipes and healthy-eating tips and encouraged each other and prayed together for many weeks then celebrated with a wonderful and healthy dinner/potluck that was WONDERFUL!
Now, you all know my philosophy about diet food...I normally don't like it at all- I'm an "Everything in Moderation" girl- literally. But I must admit, their buffet that evening was delicious!
And what was I doing there speaking to women who know how to eat properly? Well, I was encouraging them to keep the faith!!!
I was given a bag full of goodies for my efforts and included in the bag was this YUMMY cappuccino mix! (Thank you, Shelley Wilburn!)
You can make it too- and although they didn't give the fat/cal. info, by the looks of the ingredients, it can't be all that bad...especially in moderation.
So- here's what you need:
1 1/2 c. powdered fat-free non-dairy creamer
1/2 c. cocoa powder
3/4 c. Splenda
2/3 c. decaffeinated instant coffee
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Combine all; mix well and store in an air-tight container. When ready to use, add 3 level Tablespoons of mix to 1 1/2 c. boiling water. Stir and enjoy!
*Makes 16 servings.
HAPPY NEW YEAR!