Monday, June 30, 2008
Friday, June 27, 2008
2 lbs. Ground beef
1 tsp. Salt
1 onion cut fine
2 cans tomato paste
2 cans water
½ green pepper diced
4 tablespoons sugar
2 tablespoons vinegar
2 tsp. mustard
4 tablespoons Worcestershire sauce
½ tsp. Pepper
4 tablespoons sweet pickle relish
Brown onion in oil, add ground beef and salt. Cook and add remaining ingredients. Cook until done.
Serve over hamburger buns or bread.
Wednesday, June 25, 2008
If you have never tried a bread machine, they are fantastic. Don't buy one brand new. If you are interested in purchasing one, check out the thrift stores. It is a hobby that people often try once and give up on. It is also a popular gift that people don't try but end up donating. My first bread maker I bought at a department store. I have bought three since at thrifts stores for myself and family. The ones from the thrift stores were hardly used - one even had a note on it that it was used three times only. They all worked perfectly. They usually run from $5 to $15. Just make sure you plug it in and it heats up, and there is the metal or plastic scoop/blade in the pan that turns (it is detachable and often lost). You can usually download instructions.
Here is a couple of recipes for a good day of bread making and crock potting:
Decadent Sweet Milk Bread
This makes a soft sweet loaf of bread. It can be totally made in a bread machine, however, I just used the machine to make the dough.
1 cup of water
½ cup of sweetened condensed milk
1 teaspoon of salt
1 tablespoon of butter
3 1/3 cups of bread flour
2 teaspoons of yeast
Put ingredients in bread machine and set for dough cycle. When complete, remove and separate into three sections. Roll each out like snakes and mesh ends together. Braid and press ends together. Place in baking dish and brush butter or egg white on top. Bake at 340 for 30-45 minutes, until top is golden brown.
One can of the sweetened condensed milk will make two loaves plus. The rest would be good in coffee. I made two loaves and froze one. The milk is thick stuff and hardly pours after being in the refrigerator.
Not only is it YUMMY - it's easy!
Turkey Breast or Turkey Legs
1 can of whole berry cranberry sauce
1 pkg of dry onion soup mix
1/2 cup of orange juice
salt and pepper to taste
Put turkey in crockpot, mix rest of ingredients and pour over turkey. Cook on low for 6-8 hours. I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer. I also make gravy out of the sauce and put over mashed potatoes.
Tuesday, June 24, 2008
Monday, June 23, 2008
The 125 Healthiest Supermarket Foods in America
Sunday, June 22, 2008
Caribbean Chicken Stew
Colorful veggies and spices combine to deliver a hefty dose of health-protecting antioxidants, fiber and exotic Caribbean tastes.
2 Tbs. canola oil
1 large yellow onion, chopped
1 large green pepper, chopped
3 garlic cloves, crushed
2 tsps. cinnamon
1 tsp. each, allspice and nutmeg
1/2 tsp. cayenne pepper, or to taste
Salt to taste
1 bay leaf
1 16-ounce can diced tomatoes, no salt added
2 cups 99% fat-free, low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts/thighs, boiled or poached, pulled into strips
1 1/2 cups winter squash, cubed (or substitute thick zucchini slices)
1 15.5-ounce can black beans, undrained
4 limes, each cut into quarters
Optional: cooked brown rice
In a large pot, heat oil. Add onion, green pepper, garlic; sauté 3 minutes. Add spices; sauté 3 minutes. Add tomatoes, broth, chicken, squash and beans. Simmer, covered, 20 to 25 minutes, stirring occasionally. Remove bay leaf. Serve over optional brown rice with juice from lime wedges.
Per serving: 221 calories, 18g carbohydrates, 23g protein, 6g fat (1g saturated), 60mg cholesterol, 6g fiber, 274mg sodium
Moroccan Sweet Potato Stew
This is a very healthy and filling recipe with great flavor. We have made this several times. However, we like to add shredded chicken, though it is good as written.
2 teaspoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed with press
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1/4 teaspoon ground allspice
1 can (14 1/2 ounces) diced tomatoes
1 can (14 to 14 1/2 ounces) reduced-sodium chicken broth (1 3/4 cups)
1 cup no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 large sweet potato (about 16 ounces), peeled and cut into 3/4-inch chunks
2 small zucchini (about 6 ounces each), cut into 3/4-inch chunks
1 cup whole-grain couscous
1. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
2. Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium-high heat. Reduce heat to medium; cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegetables are tender.
3. Meanwhile, prepare couscous as label directs.
4. Stir mint into stew. Serve stew with couscous.