Cilantro Lime Rice
1 cup uncooked long grain rice
2 cups water
3/4 tsp. salt
2 T. fresh lime juice
3/4 cup cilantro, stems removed, chopped
Mix water, rice and salt in a medium sauce pan. Bring to a boil.
Cover and turn down to low and simmer for 18 minutes.
After 18 minutes, remove from heat and keep it covered for 5 minutes.
Remove lid and fluff rice.
Stir in cilantro and lime. The heat of the rice will wilt the cilantro.
If you have any rice left over – make Fried Rice with it. Delicious!!!!
I scrambled an egg – removed it from the pan. Then I added a little Sesame oil and fried the carrots, green onions and mushrooms. I then added the rice and egg with a little soy sauce. Tastes great and also very colorful.
Lazy Man Chicken Cordon Bleu
This is a very simple, quick meal to throw together. The seasoned corn flakes and the ham give this chicken a very nice flavor.
Preheat oven to 400 degrees.
4 skinless, boneless chicken breasts
Cut a pocket in each chicken breast.
4 slices of ham (about 1/2 oz. each) – I used 2 slices of Oscar Meyer DeliSelect Smoked Ham
Tuck ham into chicken.
1 cup corn flake crumbs
1 tsp. garlic granules
1 tsp. onion powder
Mix seasonings with corn flake crumbs.
4 T. milk
Dip chicken in milk and then in crumbs. Sprinkle any leftover crumbs on top.
Line baking pan with foil and then spray with cooking spray. (This makes for an easy clean up.)
Place chicken in prepared pan.
Bake 35 – 40 minutes, depending on the plumpness of the chicken breast.
4 slices swiss or jack cheese
Top each breast with a slice of cheese and return to the oven for a minute or two until cheese is melted.
FULL RECIPE WITHOUT PICTURES —
LAZY MAN CHICKEN CORDON BLEU
4 skinless, boneless chicken breasts
4 slices of ham (about 1/2 oz. each) – I used 2 slices of Oscar Meyer DeliSelect Smoked Ham
1 cup corn flake crumbs
1 tsp. garlic granules
1 tsp. onion powder
4 T. milk
4 slices swiss or jack cheese
Preheat oven to 400 degrees.
Cut a pocket in each chicken breast.
Tuck ham into chicken.
Mix seasonings with corn flake crumbs. Sprinkle any leftover crumbs on top.
Dip chicken in milk and then in crumbs.
Line baking pan with foil and then spray with cooking spray.
Place chicken in prepared pan.
Bake 35 – 40 minutes, depending on the plumpness of the chicken breast.
Top each breast with a slice of cheese and return to the oven for a minute or two until cheese is melted.
Crab-Stuffed Salmon
This is an amazing Salmon recipe – very elegant! This is a meal that would cost you a pretty penny at a seafood restaurant but can be prepared at home for much much less. An extra bonus – it only takes minutes to prepare and only 20 minutes to cook. Try it once and I know you will be hooked!! Served with a side salad makes for a very healthy meal.
(Ingredients in pictures shown have been cut down to 2 servings)
Preheat oven to 350 degrees.
Spray a shallow baking pan with cooking spray.
1/2 pound imitation crab meat, flaked
1/2 cup Italian breadcrumbs
1/2 tsp. onion powder
1/4 tsp. garlic granules
1 tsp. fresh parsley, chopped
1/4 cup Brummel and Brown butter, melted
In a medium bowl, combine all ingredients, except salmon.
6 (6 oz.) salmon fillets
Cut a slit lengthwise 3/4 of the way through each salmon fillet.
Evenly divide stuffing into each slit.
(I stuck toothpicks into the open edge in hopes of holding it together. I didn’t want the top to buckle up. Not sure if this was necessary or not!)
Sprinkle tops of fillets with seasoned salt, garlic granules and pepper.
Bake 20 minutes, or until fish flakes easily. Be careful not to over cook as this will dry out the fish.
Serve with fresh lime or lemon.
Recipe Source: Mr. Food (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CRAB-STUFFED SALMON
1/2 pound imitation crab meat, flaked
1/2 cup Italian breadcrumbs
1/2 tsp. onion powder
1/4 tsp. garlic granules
1 tsp. fresh parsley, chopped
1/4 cup Brummel and Brown butter, melted
6 (6 oz.) salmon fillets
Preheat oven to 350 degrees.
Spray a shallow baking pan with cooking spray.
In a medium bowl, combine all ingredients, except salmon.
Cut a slit lengthwise 3/4 of the way through each salmon fillet.
Evenly divide stuffing into each slit.
(I stuck toothpicks into the open edge in hopes of holding it together. I didn’t want the top to buckle up. Not sure if this was necessary or not!)
Sprinkle tops of fillets with seasoned salt, garlic granules and pepper.
Bake 20 minutes, or until fish flakes easily. Be careful not to over cook as this will dry out the fish.
Serve with fresh lime or lemon.
Recipe Source: Mr. Food (found on Pinterest)
New England Clam Chowder
My friend Janet comes through again with this delicious Clam Chowder recipe. Even though it is made with lower calorie ingredients, it still has such a rich flavor. I used red potatoes and left the skin on to give it some color. Using packaged crumbled bacon, makes this a quick and easy soup to throw together. It is not thick like your higher calorie chowders but still so very good!
2 slices bacon or 4 T. of real bacon bits
1 medium onion, chopped
2 medium potatoes, cut into bite-size pieces (about 1 1/2 cups)
In stock pot, cook bacon, onion and potatoes. Cook until onions are translucent.
3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water
Add 1 cup of the reserved clam juice and 1 cup of water.
Cover and cook until potatoes are tender.
1/4 cup Brummel and Brown butter, melted
1/4 cup flour
Melt butter and stir in the flour.
Whisk into potatoe mixture.
3 cups skim milk or 2 % milk (We liked the 2% better)
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic granules
1/4 tsp. Italian seasoning
Add clams, milk, and seasonings. 
Simmer until hot and the milk thickens.
Makes about 6 cups
Recipe Source: Janet G.
FULL RECIPE WITHOUT PICTURES —
NEW ENGLAND CLAM CHOWDER
2 slices bacon or 4 T. of real bacon bits
1 medium onion, chopped
2 medium potatoes (about 1 1/2 cups), cut into small bit-sized pieces
3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water
1/4 cup Brummel and Brown butter, melted
1/4 cup flour
3 cups skim milk
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic granules
1/4 tsp. Italian seasoning
In stock pot, cook bacon, onion and potatoes. Cook until onions are translucent.
Add 1 cup of the reserved clam juice and 1 cup of water.
Cover and cook until potatoes are tender.
Melt butter and stir in the flour. Add to potatoes mixture.
Add clams, milk, and seasonings.
Simmer until hot and the milk thickens.
Makes about 6 cups
Recipe Source: Janet G.
Sweet and Spicy Citrus Tilapia
This tilapia has a hint of sweet citrus combined with just enough spice to give it favor. Makes for a quick meal since it only takes 15 minutes to cook. Served here with Twice Baked Potatoes and Broccoli.
Pictures shown are half the recipe. Picture above shows 2 tilapia fillets – I actually made 3 for a total weight of 12 oz.
cooking spray
Spray a shallow baking pan with cooking spray.
4 (6 oz.) tilapia fillets
Arrange fish in a single layer.
1/2 cup fresh orange juice (about 3-4 oranges)
3 T. fresh lime juice (2-3 limes)
1 T. brown sugar
1 T. extra-virgin olive oil
2 tsp. lower-sodium soy sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
Combine orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin. pepper, red pepper and garlic in a small bowl.
Pour over fish. Lift fish a bit so the marinade gets under it. Let stand for 20 minutes, turning fish half way through to marinate both sides.
Preheat broiler.
1/2 tsp. paprika
Sprinkle fish with paprika.
Broil fish for 15 minutes or until fish flakes easily. Be careful not to overcook, as this will make it dry.
Serve with marinade.
Recipe Source: MyRecipes.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
SWEET AND SPICY CITRUS TILAPIA
cooking spray
4 (6 oz.) tilapia fillets
1/2 cup fresh orange juice (about 3-4 oranges)
3 T. fresh lime juice (2-3 limes)
1 T. brown sugar
1 T. extra-virgin olive oil
2 tsp. lower-sodium soy sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
1/2 tsp. paprika
Spray a shallow baking pan with cooking spray.
Arrange fish in a single layer.
Combine orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin. pepper, red pepper and garlic in a small bowl.
Pour over fish. Lift fish a bit so the marinade gets under it. Let stand for 20 minutes, turning fish half way through to marinate both sides.
Preheat broiler.
Sprinkle fish with paprika.
Broil fish for 15 minutes or until fish flakes easily. Be careful not to overcook, as this will make it dry.
Serve with marinade.
Recipe Source: MyRecipes.com (found on Pinterest)
Mushroom Soup
This Mushroom Soup is pretty ugly but it tastes delicious!!
Picture shows regular butter but to cut the calories, use Brummel and Brown butter.
5 cups (16 oz.) fresh mushrooms (I used half white and half Portobello)
1 (14 oz.) can fat free chicken broth
1/2 onion, chopped
1/4 tsp. thyme
Give the mushrooms a rough chop. Mix mushrooms, broth, onions and thyme together in a pot or ceramic Dutch oven. Cook on medium/high heat for about 10 minutes until tender.
Put mushroom mixture in a blender and blend until smooth. Make sure the center part of the lid is off to let the steam escape.
Put contents back in the pot when blended. If you want some chunks in your soup, only blend 1/2 or 3/4.
3 T. Brummel and Brown butter
Add melted butter.
1/4 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic granules
Add seasonings.
1 cup half and half – regular or fat-free
Add half and half.
1 1/2 T. balsamic vinegar
Add balsamic vinegar.
1/4 tsp. marsala wine (optional)
Add marsala.
Heat through.
This soup tastes wonderful with chopped pistachios on top. (Not included in the PointsPlus)
Makes 4 cups.
Recipe Source: Joyce B.
FULL RECIPE WITHOUT PICTURES —
MUSHROOM SOUP
5 cups (16 oz.) fresh mushrooms (I used half white and half Portobello)
1 (14 oz.) can fat free chicken broth
1/2 onion, chopped
1/4 tsp. thyme
3 T. butter
1/4 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic granules
1 cup half and half – regular or fat-free
1 1/2 T. balsamic vinegar
1/4 tsp. marsala wine (optional)
Give the mushrooms a rough chop. Mix mushrooms, broth, onions and thyme together in a pot or ceramic Dutch oven. Cook on medium/high heat for about 10 minutes until tender.
Put mushroom mixture in a blender and blend until smooth. Make sure the center part of the lid is off to let the steam escape. Put contents back in the pot when blended. If you want some chunks in your soup, only blend 1/2 or 3/4.
Add melted butter.
Add seasonings.
Add half and half.
Add balsamic vinegar.
Heat through.
Recipe Source: Joyce B.
Balsamic Glazed Carrots
1 T. olive oil
Heat oil in a skillet over medium-high heat.
3 cups baby carrots
Saute carrots in oil for about 10 minutes, or under tender.
1 1/2 T. balsamic vinegar
1 T. brown sugar
Stir in balsamic vinegar and brown sugar, mix to coat.
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Serve immediately.
Recipe Source: Key Ingredient (Found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
BALSAMIC GLAZED CARROTS
3 cups baby carrots
1 T. olive oil
1 T. brown sugar
Heat oil in a skillet over medium-high heat.
Saute carrots in oil for about 10 minutes, or under tender.
Stir in balsamic vinegar and brown sugar, mix to coat.
Recipe Source: Key Ingredient (Found on Pinterest)
Milk – Scalding
These instructions were taken off of WikiHow.
SCALDING MILK ON THE STOVE TOP
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1Rinse a heavy sauce pan with cold water. By briefly cooling the inside of your pan, you can help regulate the temperature of the milk more carefully, preventing it from heating too quickly on the stove.
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2Pour the milk into the sauce pan. Measure out the precise amount of milk you need for the recipe, since it will be difficult to add more later. You also should not use more than you need since you should not return scalded milk to the container of un-scalded milk it originally came from.
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3Slowly heat the pan of milk over medium-low heat. A low heat setting may not provide enough heat to actually warm the pan up, but anything stronger than a medium heat setting will likely bring the temperature up too quickly, causing the milk to boil and burn before you have the chance to stop it. A medium-low heat works best, but a medium heat can also be used as long as you keep a steady watch of it.
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4Stir the milk continuously. To prevent the milk from thickening or burning and sticking to the bottom of the pan, frequent stirring is vital. Do not allow the milk to rest for more than 30 to 60 seconds at a time as it heats up.
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5Watch for the formation of steam and bubbles.[2] The milk is heated enough to be considered scalded once small bubbles start to form around the edges of the pan. Do not allow the milk to start boiling, however. Once the milk has started to boil, it has gotten too hot, and a certain protein inside the milk may be destroyed as a result. The destruction of this protein could lead to a loss of volume in baked goods. Additionally, once milk has gotten hot enough to boil, it is nearly impossible to stop it from sticking to the bottom of the pan and creating a burnt film.
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6Remove the milk and let it cool. Lift the pan off the stovetop and transfer it to a heat-resistant surface. You can transfer the milk to a room temperature container to prevent it from continuing to cook, or you can simply keep stirring it until it stops steaming. Most recipes suggest that you allow the milk to cool to a certain temperature before you use it, so you should check the milk periodically with a thermometer until it reaches this temperature.
Potato Bundles
This is a fun and different way to serve up potatoes. (This bundle pictured is bigger than the average).
6 potatoes, cut into bite size pieces – any type of potatoes work just fine. Yukon Gold are pictured.
1/2 onion, diced
Pile potatoes and onions on 6 squares of foil.
1 stick butter
1/2 cup heavy cream
Pull the sides of the tin foil up before adding the cream.
Add 2 T. butter to each pile.
Divide cream on each pile.
salt to taste
paprika to taste
pepper to taste
2 T. minced parsley
Season each pile. Sprinkle minced parsley over the top.
Wrap bundles tightly and bake at 375 degree for 45 minutes or until extremely tender.
If you want to, you can serve bundles right on the dinner plate.
FULL RECIPE WITHOUT PICTURES —
POTATO BUNDLES
6 potatoes, cut into bite size pieces
1/2 onion, diced
1 stick butter
1/2 cup heavy cream
salt to taste
paprika to taste
pepper to taste
2 T. minced parsley
Pile potatoes and onions on 6 squares of foil.
Add 2 T. butter to each pile.
Divide cream on each pile.
Season each pile. Sprinkle minced parsley over the top.
Wrap bundles tightly and bake at 375 degree for 45 minutes or until extremely tender.
Serve bundles right on the dinner plate.
Wisconsin Cauliflower Cheese Soup
3 T. Brummel and Brown butter (not shown in the picture)
1 medium onion, chopped
Melt butter and add chopped onions. Saute in a large sauce pan for approximately 10 minutes over medium heat until onion gets golden in color.
1/4 cup flour
Add flour and stir to make a roux. Heat for a couple of minutes.
1 cup half and half
1 cup milk
Slowly add half and half along with the milk. Gradually add and stir the entire time.
2 1/2 cups canned low sodium chicken broth – if you use regular chicken broth, cut down the salt that is added
Gradually add chicken broth, stirring constantly.
1 large head cauliflower, chopped – about 2.5 pounds
Add chopped cauliflower and heat until boiling.
Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 – 20 minutes.
Place contents into a blender and blend until smooth. Remove the center part of the lid to allow the steam to escape.
1 1/2 tsp. garlic granules
1/4 tsp. pepper
1 tsp. seasoned salt
Return cauliflower mixture to saucepan, add seasonings. Heat over medium heat until hot, stirring constantly.
1 tsp. Dijon mustard
3 cups sharp cheddar cheese, grated
1 cup pepper jack cheese, grated
Remove from heat; stir in mustard and cheese until melted and smooth.
Serve soup topped with a little cheese and bacon.
FULL RECIPE WITHOUT PICTURES —
WISCONSIN CAULIFLOWER CHEESE SOUP
3 T. Brummel and Brown butter
1 medium onion, chopped
1/4 cup flour
1 cup half and half
1 cup milk
2 1/2 cups canned low sodium chicken broth – if you use regular chicken broth, cut down the salt that is added
1 large head cauliflower
1 tsp. Dijon mustard
3 cups sharp cheddar cheese, grated
1 cup pepper jack cheese, grated
Melt butter and add chopped onions. Saute in a large sauce pan for approximately 10 minutes over medium heat until onion gets golden in color.
Add flour and stir to make a roux. Heat for a couple of minutes.
Slowly add half and half along with the milk. Gradually add and stir the entire time.
Gradually add chicken broth, stirring constantly.
Add chopped cauliflower and heat until boiling.
Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 – 20 minutes.
Place contents into a blender and blend until smooth. Remove the center part of the lid to allow the steam to escape.
Return cauliflower mixture to saucepan, add seasonings. Heat over medium heat until hot, stirring constantly.
Remove from heat; stir in mustard and cheese until melted and smooth.
Serve soup topped with a little cheese and bacon.
No Meals on Wheels 