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.
Easy Onion Chopping
One of the many things my Mom taught me about cooking was – How to Easily Chop an Onion.
Slice onion almost all the way through, but not quite.
Turn onion the other direction and slice.
Turn onion on its side and slice – the onion magically falls into nice little pieces. Ta – Da!
Funeral Potatoes
We all know this recipe to be called Funeral Potatoes. A good friend of mine preferred to call them Party Potatoes. She said that it sounded happier. She passed away way too early and I think of Jeanette every time that I make them.
1 cup fat-free sour cream
2 cans 98% fat-free chicken soup
1 1/2 cups grated cheese
2 tsp. green onions, minced
1 – 1 1/4 tsp. seasoned salt
1/2 tsp. garlic granules
1/4 – 1/2 tsp. pepper
1/4 tsp. no-salt seasoning
Mix above ingredients together.
(I was making these for a crowd, so these pictures are a double recipe. My family insists on having these whenever we get together.)
2 pounds hash browns, either cubed or shredded – thawed (the OreIda bag has 1 lb. 14 oz., which works just fine.
Mix in thawed hash browns. If you don’t thaw them ahead of time, the soup mixture freezes to the potatoes and it makes it really hard to stir together.
Put in a buttered 9 x 13 inch pan.
Topping:
1 cup crunched corn flakes
2 – 3 T. melted butter
I find it easy to put the corn flakes in a zip lock bag, crunch them up, then add melted butter. Mix these together and sprinkle on top of potatoes.
Bake at 350 degrees for 45 – 60 minutes until hot all the way through.
FULL RECIPE WITHOUT PICTURES
FUNERAL POTATOES
2 pounds hash browns, either cubed or shredded – thawed
1 cup fat-free sour cream
2 cans 98% fat-free chicken soup
1 1/2 cups grated cheese
2 tsp. green onions, minced or green onions, minced
1 tsp. – 1 1/4 tsp seasoned salt
1/2 tsp. garlic granules
1/4 tsp. – 1/2 tsp. pepper
1/4 tsp. no-salt seasoning
Mix above ingredients together.
2 pounds hash browns, either cubed or shredded – thawed (the OreIda bag has 1 lb. 14 oz., which works just fine.
Mix in thawed hash browns. If you don’t thaw them ahead of time, the soup mixture freezes to the potatoes and it makes it really hard to stir together.
Topping:
1 cup crunched corn flakes
2 – 3 T. melted butter
Mix these together and sprinkle on top.
Bake at 350 for 45 – 60 minutes until hot all the way through.
Ken’s Clam Dip
Our family and friends love this Clam Dip. It is a standard staple at all our family gatherings.
The ingredients listed makes a large bowl – approximately 6 cups.
16 oz. fat free sour cream
24 oz. light mayonnaise – not Miracle Whip. We use Best Foods Light.
5 – 6 cans clams, (6.5 oz.) drained. Reserve juice from one can.
1 1/2 T. clam juice
1 T. lemon juice
1/2 T. garlic granules
1 1/4 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. no salt seasoning
Mix all ingredients and chill over night. Serve with crinkled potato chips.
Note: An easy way to measure out 24 oz. of mayonnaise is to empty 16 oz. of sour cream into the bowl first and then fill that same sour cream container with mayonnaise 1 1/2 times.
Recipe Source: Ken Allred
FULL RECIPE WITHOUT PICTURES
KEN’S CLAM DIP
16 oz. sour cream
24 oz. mayonnaise – not Miracle Whip. We use Best Foods Light
5 – 6 cans clams, (6.5 oz.) drained. Reserve juice from one can.
1 1/2 T. clam juice
1 T. lemon juice
1/2 T. garlic granules
1 1/4 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. no salt seasoning
Mix all ingredients and chill over night. Serve with crinkled potato chips.
Note: An easy way to measure out 24 oz. of mayonnaise is to empty 16 oz. of sour cream into the bowl first and then fill that same sour cream container with mayonnaise 1 1/2 times.
Recipe Source: Ken Allred
No Meals on Wheels 