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I found a cookbook my mother in law Helen had from 1967. It is called Better Homes and Gardens: So Good with Fruit. Enjoy these classic recipes! Click here.
New Year Resolutions...
This week, many people made New Year's resolutions. Many of these resolutions were health related. Some have probably already been broken. Whether broken, or not yet made, it is not too late to resolve to have a healthier 2007.
While resolutions for a healthier year can take many forms and affect many aspects of life, there are some that seem to be popular year after year -- and for good reason.
"The most common New Year's resolutions are about healthier living -- losing weight, getting more exercise and quitting smoking. Physicians and other health care experts applaud the renewed commitment because, according to a report by the University of Washington, 60 percent of Americans die from illnesses connected to behavior, such as overeating, lack of exercise and smoking."
Start Small...
Try these delicious recipes to lose weight after all those holiday goodies!
Chicken Rice Casserole with Mozzarella:
2 teaspoons olive oil
1/2 cup chopped onion
1 clove minced garlic
1-1/2 medium red bell peppers, diced
1 cup frozen corn, thawed
1 cup low-salt chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 cups cooked brown or white rice
1/4 cup plus 2 tablespoons non-fat sour cream
2 tablespoons Dijon mustard
8 ounces skinless, diced cooked chicken or smoked turkey
3 ounces part skim milk mozzarella cheese, shredded
1/4 cup chopped parsley
Preheat the oven to 425 degrees F. Spray a 1-1/2 quart casserole with nonstick cooking spray.
In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, 3 to 5 minutes.
Add the bell peppers, corn 1/4 cup of the broth, the thyme and black pepper, and continue cooking until the bell pepper begins to soften, 3 to 5 minutes.
Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard. Add the chicken, remove from the heat, and stir until well combined. Stir in one-third of the mozzarella and the parsley.
Transfer the mixture to the prepared casserole. Spread the mixture evenly. Sprinkle with the remaining mozzarella and bake for 20 to 25 minutes, or until the casserole is heated through and the cheese has melted.
Microwave Shortcuts:
In a 2-quart microwave safe casserole, combine the oil, onion, garlic and bell peppers. Cover and cook at high for 4 minutes, or until the peppers and onion begin to soften. Stir in the corn, 1/2 cup of the broth, the thyme, black pepper, rice, sour cream, mustard, and chicken. Stir in one-third of the mozzarella and the parsley. Re-cover and cook at high for 7 minutes, stirring once. Sprinkle with the remaining cheese and cook at high for 3 minutes, or until the cheese is melted and the casserole is heated through.
Yield: 4 servings
Serving Suggestion: Slice tomatoes and sprinkle them liberally with fresh basil. For dessert, serve crisp almond biscotti with freshly brewed coffee.
Each serving provides: 1/2 fat, 3 proteins, 1/2 vegetable (adjusted to new program), 1-1/2 breads, 20 optional calories.
Nutrition Information:
Values are approximate per serving: 378 calories, 28 g protein, 12 g fat, 39 g carbohydrate, 63 mg cholesterol, 557 mg sodium.
Weight Watcher's Irish Stew:
1 tbsp vegetable oil
1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
1 medium onion, chopped
3 cups low sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1 bay leaf
6 whole new red potatoes (5 ounces each)
15 ounces small onions, peeled
1 cup Irish ale or beer
1 teaspoon salt
2 tbsp cornstarch
Chopped parsley
6 slices Italian bread (1 ounce each), optional
In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil, the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 minutes. Return the first batch of meat to the pan.
Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.
Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.
To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread.
Yield: 6 servings
Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread).
Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium.
Banana Cinnamon Cake:
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plain nonfat yogurt
3/4 cup bananas -- ripe, mashed
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
powdered sugar
Preheat oven to 400º F or 325º F for glass pan. Spray 9" square baking pan with vegetable oil spray. Combine dry ingredients in a large bowl. Whisk together wet ingredients in medium bowl. Pour over dry ingredients and stir gently until just blended. Do not overmix. Spread batter in prepared pan. Bake until top is light brown and sides pull away from pan. (20 minutes). Sprinkle with powdered sugar.
Serving Size : 9
