Sour Cream Marinated Cucumbers
I LOVE these marinated cucumbers! If you like marinated vegetables, you will love these too. They are a great compliment to any summer dish and on Weight Watchers – they are virtually no points.
1 cup fat-free sour cream
2 T. vinegar
1 tsp. salt
1/4 tsp. sugar (* see note below)
Mix sour cream, vinegar, salt and sugar together in an air tight container.
2 T. chopped green onion
Chop green onions and add to sour cream mixture.
2 large cucumbers, peeled and thinly sliced
When using cucumbers in a recipe or salad, I always cut a slice out of the middle and taste it. Some cucumbers can be bitter. You would hate to ruin an entire recipe with a bitter cucumber.
Add sliced cucumbers to the sour cream mixture and stir them as best you can. As they marinate, they will soften and be easier to stir.
Refrigerate several hours.
* Note: I tried using Slenda in this recipe and it just didn’t taste the same.
FULL RECIPE WITHOUT THE PICTURES
SOUR CREAM CUCUMBERS
2 T. vinegar
1 cup fat-free sour cream
1 tsp. salt
1/4 tsp. sugar (* see note below)
2 T. chopped green onion
2 large cucumbers, peeled and thinly sliced
Mix all ingredient except cucumbers. Add cucumbers.
Refrigerate several hours.
* Note: I tried using Slenda in this recipe and it just didn’t taste the same.
Composting ? or not
Do you have a composting bin? I have tried to do this in the past, but I am just not diligent enough to stir the mess. I don’t like how it smells either….. I also can’t bring myself to throw all those peeling down the garbage disposal.
Solution – I save the peelings in a bowl and just sprinkle them around the garden. They dry up and then when we till again in the fall, they will add to the richness of the soil.
Banana Bread
Preheat oven to 325 degrees.
5 over-ripe bananas – approximately (they have to be very ripe, otherwise they don’t puree well and it just doesn’t taste right)
Beat bananas and measure out 2 1/4 cups. Set aside.
Beat together:
2 1/4 cups sugar
1 1/8 cups shortening
Add:
5 eggs
2 1/4 cups mashed banana
Add:
4 1/2 cups flour
2 1/4 tsp. baking powder
2 1/4 tsp. salt
1 1/8 tsp. soda
Grease and flour 2 large loaf pans.
Bake at 325 degrees for approximately 60 mins. Insert toothpick to check if it is done. If bread is not done but getting dark on the top, lay a piece of tin foil lightly over the top of bread.
SMALL LOAF PANS: This recipe makes 6 small/medium loaves. Bake 45 mins. at 325 degrees.
FULL RECIPE WITHOUT PICTURES
BANANA BREAD
Preheat oven to 325 degrees.
Beat bananas and measure out 2 1/4 cups. Set aside
Beat together:
2 1/4 cups sugar
1 1/8 cups shortening
Add:
5 eggs
2 1/4 cups mashed banana
Add:
4 1/2 cups flour
2 1/4 tsp. baking powder
2 1/4 tsp. salt
1 1/8 tsp. soda
Grease and flour 2 large loaf pans.
Bake at 325 degrees for approximately 60 mins. Insert toothpick to check if it is done. If bread is not done but getting dark on the top, lay a piece of tin foil lightly over the top of bread.
This recipe makes 6 small/medium loaves. Bake 45 mins. at 325 degrees.
Toasted Sesame Ginger Salmon
This salmon was unbelievably good! My niece and nephew, Chelsie and Mike Oakford, served this when we were invited to their home tonight. It was beautifully glazed with honey, sesame oil, soy sauce and ginger which complimented the rich flavor of the salmon. This is a dish that I will definitely make again!
1 1/2 pounds raw salmon
MARINADE:
1/4 cup olive oil
2 T. toasted sesame oil
2 T. rice vinegar
2 T. brown sugar
2 T. soy sauce
2 garlic cloves, grated or chopped
1 T. freshly grated ginger
Mix above ingredients and marinate salmon for 30 minutes – 1 hour.
Line baking dish with foil. Place salmon, skin-side up and broil 10 – 12 minutes
GLAZE:
1/4 cup honey
1 tsp. toasted sesame oil
1 tsp. soy sauce
1/2 tsp. ginger, grated
1/2 tsp. toasted sesame seeds
Combine all glaze ingredients. Glaze salmon as soon as you take it out of the oven.
GARNISH:
4 green onions, finely chopped
1 – 2 T. toasted sesame seeds
RECIPE SOURCE: Chelsie Oakford
4th of July Cake
Isn’t this cake fun??!! My niece and nephew, Chelsie and Mike Oakford had us over for dinner and this is the wonderful dessert that she made. She took 1 1/2 white cake mixes, divided the batter into 3 bowls, added the red and blue food coloring – bake as directed.
She topped it with strawberries, raspberries, and blueberries.
In addition to being so beautiful, it tasted so light and refreshing too.
RECIPE SOURCE: Chelsie Oakford
Barbequed Salad
This salad was SO good – it is a meal in itself. My niece Chelsie and nephew Mike served it when they had us over for dinner tonight. They recreated it from their favorite salad they order at Zupas. They did a GREAT job in their recreation. This salad is so refreshing and delicious!
SALAD FIXINS:
Mixed greens
sliced olives
tomatoes
corn
red onion, finely chopped
grilled chicken, cut in bite-sized pieces
DRESSING:
BBQ sauce
Ranch salad dressing
Peanut Butter Kissy Cups
I haven’t met a person yet who hasn’t just LOVED these cookies. They are easy to make and oh so yummy!
(I forgot to show the eggs in this picture.)
Heat oven to 375 degrees.
1 x 2 x
peanut butter 3/4 cup 1 1/2 cups
Butter-flavored Crisco 1/2 cup 1 cup
brown sugar 1 1/4 cups 2 1/2 cups
milk 3 T. 6 T.
vanilla 1 T. 2 T.
eggs 1 egg 2 eggs
Combine peanut butter, Crisco, brown sugar, milk, vanilla, and egg.
flour 1 3/4 cups 3 1/2 cups
salt 3/4 tsp. 1 1/2 tsp.
baking soda 3/4 tsp. 1 1/2 tsp.
Mix in flour, salt and baking soda.
Using the very small muffin tins, fill tins about half full of dough. I have found it easiest to grab a handful of dough and just break off a little bit.
chocolate kisses
Bake at 375 degrees for 6 1/2 – 7 minutes. Do not over bake. While cookies are baking, peel the foil wrapper off of the chocolate kisses.
As soon as you take cookies out of the oven, press a chocolate kiss in the center of each.
Let them sit in the tins for a few minutes to set. Carefully remove them from the tins and cool on a rack or paper towel. You might need to use a small spoon to lift them out.
Makes 50 cookie cups
Freeze Ahead: Dough can be made ahead and frozen.
FULL RECIPE WITHOUT PICTURES
PEANUT BUTTER KISSY CUPS
Heat oven to 375 degrees.
1 x 2 x
peanut butter 3/4 cup 1 1/2 cups
Butter-flavored Crisco 1/2 cup 1 cup
brown sugar 1 1/4 cups 2 1/2 cups
milk 3 T. 6 T.
vanilla 1 T. 2 T.
eggs 1 egg 2 eggs
Combine peanut butter, Crisco, brown sugar, milk, vanilla, and egg.
flour 1 3/4 cups 3 1/2 cups
salt 3/4 tsp. 1 1/2 tsp.
baking soda 3/4 tsp. 1 1/2 tsp.
Mix in flour, salt and baking soda.
Using the very small muffin tins, fill tins about half full of dough. I have found it easiest to grab a handful of dough and just break off a little bit.
chocolate kisses
Bake at 375 degrees for 6 1/2 – 7 minutes. Do not over bake. While cookies are baking, peel the foil wrapper off of the chocolate kisses.
As soon as you take cookies out of the oven, press a chocolate kiss in the center of each.
Let them sit in the tins for a few minutes to set. Carefully remove them from the tins and cool on a rack or paper towel. You might need to use a small spoon to lift them out.
Makes 50 cookie cups
Freeze Ahead: Dough can be made ahead and frozen.
Chicken Broccoli Divan
This recipe is a classic! If you are over 30 years of age, I am sure that you have had this before. So simple and easy – and a great way to use up leftover chicken or turkey. The recipe is still on the back of the Campbell’s soup can.
Preheat oven to 400 degrees.
1 pound fresh broccoli or 1 (10 oz.) frozen broccoli
1 1/2 cups (8 oz.) cooked chicken or turkey, bite-sized pieces – leftover chicken or turkey can be used or a routisserie chicken
If using frozen broccoli, defrost in the microwave. Drain any liquid and blot with a paper towel to soak up any excess water.
Arrange broccoli and chicken in a 2 quart casserole dish.
1 can broccoli cheese soup
1/3 cup milk
1 – 2 tsp. lemon juice (not shown in the picture or listed on the soup can but it tastes so much better with it.)
Mix soup, milk and lemon juice – pour over all.
1/2 cup cheddar cheese, shredded
Sprinkle with cheese.
1/8 cup dry bread crumbs (optional)
1/2 T. butter, melted (optional)
Mix bread crumbs with margarine and sprinkle on top.
Bake at 400 degrees for 20 minutes or until hot.
Makes 4 servings.
Recipe Source: Campbells Soup
FULL RECIPE WITHOUT PICTURES
CHICKEN BROCCOLI DIVAN
1 pound fresh broccoli or 1 (10 oz.) frozen broccoli
1 1/2 cups cooked chicken or turkey, bite-sized pieces – leftover chicken or turkey can be used or a routisserie chicken
1 can broccoli cheese soup
1/3 cup milk
1 – 2 tsp. lemon juice (not shown in the picture)
1/2 cup cheddar cheese, shredded
1/8 cup dry bread crumbs (optional
1/2 T. margarine, melted (optional)
Preheat oven to 400 degrees.
If using frozen broccoli, defrost in the microwave. Drain any liquid and blot with a paper towel to soak up any excess water.
Arrange broccoli and chicken in a 2 quart casserole dish.
Mix soup, milk and lemon juice – pour over all.
Sprinkle with cheese.
Mix bread crumbs with margarine and sprinkle on top.
Bake at 400 degrees for 20 minutes or until hot.
Makes 4 servings.
Recipe Source: Campbells Soup
Fried Rice – Ham, Chicken, Pork or Shrimp
Making Fried Rice is a great way to use up small amounts of leftover meat. Ham, chicken or pork are great in this recipe. Feel free to use any vegetables too. If you want to use one, but not the other – anything goes in this recipe.
cooking spray
4 egg whites
Separate whites from the yolks. If you are not counting Weight Watcher points, just use the entire egg – 3 eggs.
Coat a large non-stick skillet with cooking spray and set pan over medium/high heat. Add the egg whites and cook until scrambled, stirring frequently, about 3 – 5 minutes. Remove from pan and set aside.
2 tsp. sesame oil
1/4 cup scallions, green and white parts, chopped
2 cloves garlic, minced
Add sesame oil to the pan. Add scallions and garlic. Saute 2 minutes.
1/2 cup carrots, sliced on the diagonal
1/2 cup mushrooms, sliced
1/2 cup frozen green peas, thawed (not shown in these pictures)
Add carrots, mushrooms, and peas. Also add meat if it is uncooked. Saute for 5 minutes or until meat is cooked through. If your meat is already cooked, wait a few minutes before adding it to the pan.
8 oz. (or whatever you have) ham, chicken or pork – leftover meat works great. We used ham this time around.
2 cups rice – brown, white, regular, instant – whatever you have
1/4 cup low-sodium soy sauce
Stir in reserved cooked egg whites, cooked rice and soy sauce. Cook until heated through, stirring once or twice, about 1 minute.
Makes approximately 6 cups
Nutrition Facts: 150 calories, 3g fat, 18g carbohydrates, 3g fiber, 13g protein
Recipe Source: Revised from LaLoosh
FULL RECIPE WITHOUT PICTURES
FRIED RICE
cooking spray
4 egg whites
2 tsp. sesame oil
1/4 cup scallions, green and white parts, chopped
2 cloves garlic, minced
1/2 cup carrots, sliced on the diagonal
1/2 cup mushrooms, sliced
1/2 cup frozen green peas, thawed (not shown in these pictures)
8 oz. (or whatever you have) ham, chicken, pork or shrimp – leftover meat works great
2 cups rice – brown, white, regular, instant – whatever you have
1/4 cup low-sodium soy sauce
Coat a large non-stick skillet with cooking spray and set pan over medium/high heat. Add the egg whites and cook until scrambled, stirring frequently, about 3 – 5 minutes. Remove from pan and set aside.
Add sesame oil to the pan. Add scallions and garlic. Saute 2 minutes.
Add carrots, mushrooms, and peas. Also add meat if it is uncooked. Saute for 5 minutes or until meat is cooked through. If your meat is already cooked, wait a few minutes before adding it to the pan.
Stir in reserved cooked egg whites, cooked rice and soy sauce. Cook until heated through, stirring once or twice, about 1 minute.
Makes approximately 6 cups
Nutrition Facts: 150 calories, 3g fat, 18g carbohydrates, 3g fiber, 13g protein
Recipe Source: Revised from LaLoosh
Taco Soup
This is your traditional Taco Soup recipe – so filling and statifying on a cold evening. Great comfort food!! Feel free to adjust it to your liking by adding or subtracting key ingredients.
1 pound ground turkey or ground beef (Packaged ground turkey comes in 1.25 pound packages – this is just fine.)
garlic granules, season salt, no salt seasoning, pepper
1 onion, chopped
Brown ground turkey or ground beef with chopped onion. Season with garlic granules, season salt, no salt seasoning and pepper – or any of your favorite seasonings.
8 oz. can tomato sauce
2 – 14.5 oz. cans diced tomatoes, juice included
15.25 oz. can kidney beans, juice included
11 oz. can white shoepeg corn, drained (yellow corn is fine too. We prefer the lighter, sweeter taste of the shoepeg corn.)
Add tomato sauce, tomatoes with the juice, kidney beans with the juice, and the drained corn.
46 oz. tomato juice or V-8 juice
2 T. taco seasoning
2 tsp. chili powder
1 tsp. onion powder
1 tsp. no salt seasoning
1 tsp. salt
Add tomato juice and all the seasonings.
Simmer for at least 30 minutes for flavors to enhance.
Can be topped with grated cheddar cheese or a dollop of sour cream. Also tastes great with crushed tortilla chips. If you want it a little more spicy, add a few drops of hot sauce.
Ken loves to add macaroni to his taco soup. Weight Watcher points for macaroni is not included.
Makes 10 – 1 cup servings
Freezer: This soup freezes really well. Divide into zip lock freezer bags.
FULL RECIPE WITHOUT PICTURES
1 pound ground turkey or ground beef (Packaged ground turkey comes in 1.25 pound packages – this is just fine.)
garlic granules, season salt, no salt seasoning, pepper
1 onion, chopped
8 oz. can tomato sauce
2 – 14.5 oz. cans diced tomatoes, juice included
15.25 oz. can kidney beans, juice included
11 oz. can white shoepeg corn, drained (yellow corn is fine too. We prefer the lighter, sweeter taste of the shoepeg corn.)
46 oz. tomato juice or V-8 juice
2 T. taco seasoning
2 tsp. chili powder
1 tsp. onion powder
1 tsp. no salt seasoning
1 tsp. salt
Brown ground turkey or ground beef with chopped onion. Season with garlic granules, season salt, no salt seasoning and pepper – or any of your favorite seasonings.
Add tomato sauce, tomatoes with the juice, kidney beans with the juice, and the drained corn.
Add tomato juice and all the seasonings.
Simmer for at least 30 minutes for flavors to enhance.
Can be topped with grated cheddar cheese or a dollop of sour cream. Also tastes great with crushed tortilla chips. If you want it a little more spicy, add a few drops of hot sauce.
Makes 10 – 1 cup servings
Freezer: This soup freezes really well. Divide into zip lock freezer bags.
No Meals on Wheels 