Tuesday, April 29, 2008

Pumpkin Pie Pudding

2 individual pudding cups of vanilla pudding

1/2 cup canned pumpkin
1/2 teaspoon cinnamon
dash of nutmeg
dash of ginger
whisk it all together and top with whipped cream....YUMMY!
It really tastes exactly like pumpkin pie!

Monday, April 28, 2008

Strawberry Salad

This simple summer salad is perfect when you're in the mood for a light meal and you can't bear the thought of turning on the oven.
The orginal recipe calls for raspberries, but since my husband greatly prefers strawberries, I modified it. If you like raspberries, feel free to substitute! I also use sugar-free jam (made with Splenda), but any variety will work.
original recipe by Dr. Arthur Agatston
Serves: 4 (or 2 with lunch-sized leftovers)
1/4 cup strawberry jam
3 Tbsp. extra virgin olive oil
1/4 cup balsamic vinegar
3/4 pound boneless smoked chicken breast, cut into bite-sized pieces (Tyson's honey roasted or grilled chicken strips are fantastic)
6 cups mesclun mix
2 cups fresh sliced strawberries
1/4 cup toasted sliced almonds (try Sunkist's Almond Accents if you don't have time to toast your own)
1. In a medium bowl, whisk together jam, oil, and vinegar until combined.
2. Gently toss the chicken with the dressing.
3. Divide greens among 4 plates and top with chicken mixture, strawberries, and almonds.
4. Enjoy!

Friday, April 25, 2008

Chicken a la King

So, I haven't made this one yet, but I'm planning to make it this weekend. If it do, I'll upload photos. It's one of the featured "5 in 30" recipes in my Giant Supermarket mailer this week (5 ingredients - not counting the oil - with 30 minute prep time).

Chicken a la King
serves: 4

1 lb. boneless, skinless chicken breast
1 tube refrigerated biscuits (4.5 oz)
2 cups frozen peas and carrots
1 can (10.75 oz) cream of celery soup
1/4 C + 2Tbsp half-and-half
1 Tbsp oil

Preheat oven according to directions on biscuits. Cut chicken into small chunks. Brown in large skillet in 1 Tbsp oil, stirring frequently (about 5-6 minutes). Bake biscuits in oven as directed on package. Meanwhile, add frozen peas and carrots to skillet with chicken. Mix in soup and half-and-half. Simmer 5-10 minutes on medium-low heat, while biscuits bake. Serve chicken a la king over biscuit halves.

Nutrition Information Per Serving (with one whole biscuit) is:
350 calories, 15 g total fat, 4 g saturated fat, 80 mg cholesterol, 25 g carbohydrate, 3 g fiber, 29 g protein, 980 mg sodium

I'll let you know if I actually make it or not :)

Friday, April 18, 2008

Cottage Cheese Pancakes


Make small pancakes for them to turn out right

They should be slightly brown when fully done

Easy, fast, high-protein breakfast, lunch or dinner. This is one of my all-time favorite fast meals. My husband doesn't like "breakfast for dinner" which is when I prefer it so I often make it for just myself. The recipe is a sinch to modify for 1 person or many people. It's really all about finding the right consistency. I'll include the "original" recipe and then tell you some changes that can be made to it if you want it healthier.

From the kitchen of: Rhonda Trevethick.
Prepare time: a few minutes

Mix together:
3 eggs
1 cup cottage cheese
¼ cup flour (ww or white)
2 tablespoons melted butter
Dash of salt

Cook large dollar size cakes in frying pan with butter. Eat! (Make sure you let them cook long enough to cook the egg).

It's really just that simple. 1 bowl, 1 pan makes for EASY cleanup.

Here's what I usually do when I make this for myself.
ONE person recipe:
1 or 2 eggs (depends on how hungry I am...I usually can't eat an entire recipe if I use 2 eggs but they heat up well the next day.)
about 3/4-1 cup cottage cheese (I never actually measure, just eyeball it)
1/4 cup flour (whole wheat or regular works well. Sometimes I use 1/2 and 1/2)
I skip the butter and just add a dash or two of seasoned salt
The consistency should be similar to cooked oatmeal before you cook it.
In the pan, I fry in a small amount of either olive oil or butter.
I always eat it with cold applesauce. Syrup works too but I love the applesauce with this recipe.

The SUPER healthy version:(it's not as tasty but still tastes good)
Use only egg whites, whole wheat flour, fat-free cottage cheese and olive oil in the amounts listed above. Can't get much healthier!

I used whole-wheat in this recipe which makes them browner than if you use regular white flour.

Thursday, April 17, 2008

Chili Meatloaf

I know what you're thinking... "meatloaf?! What, are we in the 1950s?!"... that's exactly what I thought when I came across this recipe (plus I've always hated meatloaf!). But I got the "Splenda" cookbook as my hubby has Type 1 Diabetes and I'm always looking for ways to cut out carbs and sugar. (I've done a fair amount of experimenting with Splenda, and I have to say that its not too bad!) What I love best about this meatloaf is that it is a little spicier than traditional meatloaf, which makes it really good! (I grew up on a lot of Mexican food, so I love spicy!) Enjoy!

Chili Meatloaf

Source: Splenda Cook Book

Yield: Serves 4

1 c tomato sauce, divided
3 Tbsp Splenda Granular, divided
2 tsp yellow mustard
1 ½ tsp chili powder, divided
1 Tbsp dried onion flakes
1 Tbsp dried parsley flakes
½ tsp salt
1 lb extra-lean ground turkey or beef (I use turkey, but I’ve also tried it with ground venison!)
¼ c Italian seasoned bread crumbs

1. Preheat oven to 350 degrees. Spray 9x5 loaf pan with cooking spray.
2. Mix 1/3 c tomato sauce, 2 Tbs Splenda, mustard, 1 tsp chili powder, onion flakes, parsley, and salt in large bowl.
3. Add ground meat and bread crumbs; stir well.
4. Shape the mixture into the pan.
5. Mix remaining tomato sauce, chili powder, and Splenda together in a small bowl. Spoon mixture over the meat mixture.
6. Bake 55-60 minutes. Remove and cool for 3-5min before slicing.

Tuesday, April 15, 2008

Chicken Main Dish

This is my favorite dinner that I always request on my birthday or when I'm visiting my mom. It's super fast to make and can be frozen (without the breadcrumbs) and cooked later. I didn't like mushrooms growing up until I realized that my favorite dish had mushrooms in it. They're not overpowering but if you're not a mushroom person, you can leave them out and change the soup to cream of chicken (I don't think it's as tasty but that's how my sister makes it.)

Chicken Main Dish

Preheat oven to 350.

5-6 chicken breasts: Cook in boiling water and de-bone if needed, cut into bite size pieces.

Mix together with:
1 large can mushrooms (8 ounces) or sautéed.
2 cans cream of mushroom soup
1 pint sour cream (can be fat-free or regular)

Pour mixture into 9x13 baking dish.

Melt 1/2 stick of margarine with 1/2 bag of seasoned Pepperidge Farms Stuffing (crushed) and pour over top of above mixture to make topping. Bake 350 degrees until brown on top and thoroughly heated. The creamy part will be bubbling up around the sides.

Corn Moussaka

Sounds funny...tastes great!

Thank you Rachel, Amanda and Georgia for posting recipes on Everyday Meals! Thank you Sarah for reviewing the Creamy White Chilli after you made it. Comments are always helpful! I want people to feel free to join and post as often as they'd like whether I know you or not. (Hey, I want ideas too!) Remember, if you want to join, just leave a comment with your email address or email me at myswimlessons at yahoo dot com. You do not need to feel like you have to have a photo to post. It's great if you do, but others who make the meal can also log-on and post photos later.

Now for the recipe.

Corn Moussaka

Makes 6 servings.

Preheat oven at 350 degrees.

1 15-17-ounce can whole kernel corn, drained (the large size)
1 ½ pounds ground beef/turkey
1 tablespoon all-purpose flour
1 8-ounce can tomato sauce
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
2 slightly beaten eggs
1 ½ cups cottage cheese
¼ cup grated Parmesan cheese
1 4-ounce package (1 cup) shredded mozzarella cheese
Slivered almonds (optional)

Spread corn in an ungreased shallow 1 ½-quart casserole or a 10x6x2-inch baking dish. In medium skillet brown ground beef or turkey; drain off excess fat and juices. Add flour; cook and stir for 1 minute. Stir in tomato sauce, garlic salt, and cinnamon; pour over corn in dish. Bake in 350 degree oven for 15 minutes. Meanwhile, combine eggs and cottage cheese; spread over meat mixture. Top with Parmesan and mozzarella; sprinkle nuts over, if desired. Bake 10 to 15 minutes more.

Tip: I made this for the first time with ground turkey and it turned out great! You can use any type of cottage cheese as well. Enjoy!

Monday, April 14, 2008

Vegetable Egg Drop Soup

i hope it's okay to post a recipe that i just made up. i'm sure it's a real recipe somewhere though. :)

this is what we're having for lunch today.

do not worry about amounts, just use however much seems right considering the size of your pot and the amount of soup you want to make. i suggest making a lot so you will have something to put in your husbands lunch later on.

use chicken stock or broth (is there a difference?) and boil the following vegetables in it until the carrots are sortof soft.

sliced baby carrots
sliced celery
chopped onion
minced garlic

add frozen peas and corn. return to boil. add elbow macaroni noodles & boil 7 min. add salt.

at some point remove some of the broth and put into another little pot. bring it to a boil and pour a thin stream of beaten eggs while stirring the broth. if you don't want to mess with the egg business, use cooked chicken or ground beef instead. today i didn't feel like thawing & cooking chicken, so i used eggs like an Asian.

when the noodles are cooked, add the egg mixture back to the pot.
i also added chopped green onions toward the end (negi, negi).

dish it up and let it cool off a little before calling your husband to the table so that he doesn't have to sit there and wait. or, if he typically prays long prayers, go ahead and call him right away, so it doesn't get too cold. :)

Saturday, April 5, 2008

Veggie Ice Cubes

This is a healthy tip post.

Because I'm not a big veggie fan but know that I need them, I've taken to pureeing veggies and using them as I cook or make smoothies. I have a vita mix that can puree raw veggies pretty easy. If your blender can't handle this, you may be able to do the same thing in a food processor with some liquid added. One of the recipes I have for a bunch of soups uses veggies as the base and you just change certain ingredients to make different soups. I've just taken to pureeing the base veggies and freezing them into ice cube trays and then using them in sauces (we eat spaghetti sauce a lot), meatloaf etc. I also make a sweet version with veggies that I use in smoothies.

I blend the following until they are smooth and creamy. I usually double or triple the following recipes and it makes about 2-3 ice cube trays. I then use 4-5 cubes each time I make sauces. The more sauce I have, the more cubes I use. I just try to keep the flavor of the sauce without having the veggie taste be noticeable.

Savory Veggies:
1 large carrot
1-2 mushrooms
1-2 inches of yellow squash
1 celery stalk (with leaves)
1 green onion (with entire stalk)
1-2 garlic cloves (optional)
2-4 roma tomatoes

Sweet Veggies:
1 sweet potatoe (with skin...it's more nutritious)
A few roma tomatoes
Spinach (optional)
Yellow Squash

When you puree the sweet veggies and freeze them in ice cube trays, just add a couple to your fruit smoothies and you'll be getting filling veggies without even tasting it. You just have to make sure the fruits you use are sweet enough so you don't taste the veggies. I based this mixture on ingredients I found on the V-8 fruit/veggie smoothie drinks that are really yummy but expensive. It's easier and cheaper to make my own.

Friday, April 4, 2008

Sunday Roast Chicken

I originally posted this recipe on my family blog. Decided it would be nice to add it to Everyday Meals as well.

This is a crockpot dish, healthy and costs very little per person to make. If you like flavorful food you'll love this! You end up with a whole cooked chicken and gravy which tastes great served over rice.
Recipe originates from: Fix it and Forget It Recipes for Entertaining. The recipe is called "Sunday Roast Chicken" and was created by Ruth A Feister.

Sunday Roast Chicken
Makes 4-5 servings

Seasoning Mix:
2 tsp. paprika
2 tsp. pepper
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic
1 1/2 tsp. dried basil
1 tsp. dry mustard
1 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. savory

2 Tbsp. butter
2 cups chopped onions
1 cup chopped green pepper
1 roasting chicken
1/4 cup flour
1-2 cups chicken stock

1. Combine seasoning mix ingredients in a small bowl.
2. Melt butter over high heat in skillet. When butterstarts to sizzle, add chopped onions and peppers, and 3 Tbsp. seasoning mix. Cook until onions are golden brown. Cool.
3. Stuff cavity of chicken with cooled vegetables.
4. Sprinkle outside of chicken with1 Tbsp. seasoning mix. Rub in well.
5. Place chicken in large slow cooker. (Although it may seem strange, you do NOT need to add any liquids at this point. The chicken and vegetables create the liquid.)
6. Cover. Cook on low 6 hours. (I cooked on Medium/High about 3 hours and it turned out perfect).
7. Remove chicken from slow cooker and debone. (Mine fell apart removing it so I had to debone it. You can serve it whole if you'd prefer).
8. Empty vegetable stuffing into juices at the bottom of the slow cooker (or saucepan). Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

I served this over rice with peas and it was delicious! The book suggests mashed potatoes and green beans.

Future Time Savers & Tips: I had 4 cups of stock so I used one and froze the other three individually. You need 1 green pepper and 1 medium/large onion for the amount needed in this recipe. I had two green peppers so I cut up the extra and froze it. When I mixed my spices, I actually measured each spice out three different times so the next two times I make this I won't have to measure the spices, it'll already be done for me. I do hope someone out there tries this recipe out. It's REALLY good!

Edit: I couldn't find savory at the store so I made do without. The original recipe also calls for 1 Tbsp. of salt but it was a tad too salty for me so I lessoned it to 1 1/2 tsp. salt.

Anniversary Chicken

*Photo and original recipe is from allrecipes.com. I've modified it to make it faster to make and I don't think it affects the flavor. You can look up the original recipe on allrecipes.com if you want to see their version. This is a great throw-together dish if you want to get dinner going really quickly with very little work. Best of all, it tastes delicious!


2-6 skinless, boneless chicken breast halves (can be frozen or fresh)
1/2 cup teriyaki sauce
1/2 cup Ranch-style salad dressing (low or non-fat works fine)
1 cup shredded Cheddar cheese
1/2 (3 ounce) can bacon bits (or 3 or 4 slices of cooked, crumbled bacon
3 green onions, chopped (optional)
1 tablespoon chopped fresh parsley, for garnish (optional)

Preheat oven to 350 degrees F (175 degrees C). Mix teriyaki sauce and ranch dressing in baking dish. Add chicken breasts and cover with sauce. (I don't measure the sauce, just mix it half and half until I have enough for however much chicken I'm using). Sprinkle with cheese and bacon bits. Add green onions if desired.
Bake for 35 to 45 minutes, or until chicken is no longer pink and juices run clear. The time will vary depending on whether you use fresh or frozen chicken and how thick it is. Garnish with parsley and serve.

Phil and I enjoy eating this dish over rice. The dish makes a nice sauce that you can use on the rice and top with the chicken. Bon Appetit!

Thursday, April 3, 2008

Simple Layered Fiesta Salad

This recipe is actually starlight11500's. I am just posting it for her.

Makes 4 servings of 2 cups each

6 cups torn romaine lettuce
1 can (15 oz.) drained black beans
1 cup frozen corn rinsed and thawed
1 1/2 cups chopped cooked chicken
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup KRAFT Ranch Dressing
1 cup broken tortilla chips

Wednesday, April 2, 2008

Creamy White Chili

So glad you came up with this idea of a shared blog on meals! (What a source of stress meal planning gets to be!) Below is one my hubby loves, especially while watching football! Let me know if you have questions! Enjoy

Creamy White Chili
Great with some french bread or in a bread bowl!

Source: Taste of Home Magazine

Yield: Serves 2-4 (depends how hungry you are!)

1 lb boneless, skinless chicken breasts, cut into ½ inch cubes
1 med onion, chopped
1 ½ tsp garlic powder or about 5-6 cloves of garlic
1 Tbsp veg oil
2 cans (15 ½oz each) great northern beans, drained and rinsed
1 can (14 ½oz) chicken broth
2 cans (4oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup (8oz) sour cream
½ cup whipping cream (or light cream is fine)

1. In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink
2. Add beans, broth, chilies and seasonings. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 30 minutes.
4. (I like to mash the beans at the end of the 30minutes, to make it thicker and more creamy, but its up to you).
5. Remove from heat; stir in sour cream and cream. Serve immediately.

I have to admit, this isn’t the prettiest looking dinner. I wouldn’t recommend serving it when company comes, because it isn’t incredibly fancy. But it tastes SO GOOD! Like I said, good football-watching food!

Tuesday, April 1, 2008

Spicy Beef

This is a fairly quick meal to make. It can easily be made in 20-30 minutes and most of that is simmer time. It has flavor but is not "hot" spicy. Stir fried veggies would go great with this dish.

1/4 cup olive or corn oil
Dash of crushed red pepper (I don't use this)
1 tsp paprika
1 tsp ginger powder or 6 slices of fresh ginger chopped
1 tsp garlic powder or 2 cloves of fresh crushed garlic
1 lb thinly sliced top chuck steak, flank or sirloin
1/2 cup dry cooking sherry
1/4 cup soy sauce
1/2 tsp salt
1 tbsp sugar

Get all ingredients ready. Slice steak into 2" x 1" x 1/8" pieces and set aside. Heat sauce pan until hot. Add oil, red pepper, paprika and ginger. Fry until pepper turns slightly brown (do not overcook, it will burn fast). Add the garlic and beef. Stir until all of the beef changes color. Add sherry, soy sauce, salt and sugar. Cover and stir occasionally over a medium-high heat for about 20 minutes or until the sauce is almost gone.

Serve over your favorite type of rice.

The Purpose of "Everyday Meals"

Ever run out of creative ideas for dinner? Do you cook the same four dishes every night of the week and want something different? It is so easy to get stuck in a rut when it comes to dinner. I often have all day to think about dinner and when my husband gets home and asks what I'm making I say, "I don't know, what should I make?" We then have to think of something I can throw together in a few minutes so it usually ends up being our traditional spaghetti, ravioli etc. I would like to open this blog up for ANYONE to post everyday meal ideas. Just leave a comment if you would like me to add you as a user to this blog so you can post your ideas as well. All I need to know is a name and your email address. If you post your email address in the comments, I will delete it as soon as I add you as a team member. You can also email me at: myswimlessons at yahoo dot com.
You're welcome to also post cooking tips or any food related information. Although you don't have to post a picture with your post, it's a great idea to help others get an idea of how the meal supposed to turn out.
Please make sure when you post a meal, that you use the name of the recipe as the title so it can be easily found later.