Potato Corn Salad

1 1/2 lb red potatoes, unpeeled, cubed and cooked in salty water
1 cup frozen corn, cooked and drained
1/3 cup chopped onion
1 cup finely sliced celery
2 hard-boiled eggs, peeled and chopped (optional)
1 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt
1/2 tablespoon Dijon mustard
1/4 teaspoon coarse grainy mustard
2 tablespoons white wine vinegar
1/2 teaspoon dried dill or 2 teaspoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Fresh chives, chopped for garnish


Mix the dressing ingredients first and then add to the cooled potatoes, celery, onion and corn. Mix well and refrigerate for 4 hours or overnight.


If you want the salad to have a Southwestern Flair

Add:

Finely chopped pickled or fresh jalapenos, to taste
1/2 can black beans, drained and rinsed
1/8 cup fresh cilantro, chopped

No Bake Energy Bites

www.smashedpeasandcarrots.blogspot.com

1 cup oatmeal
1/2 cup peanut butter (or other butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 cup miniature chocolate chips
1 teaspoon vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for 1/2 an hour. Once chilled, rolled into balls and enjoy. Store in an airtight container and keep refrigerated for up to 1 week. Chocolate chips were not added to this recipe.

Makes 18-20 balls

Variations:

You can use almond butter, cashew butter, soy butter, sunbutter instead of peanut butter.

Agave nectar or maltitol syrup instead of honey.

Use wheat germ or granola instead of coconut.

Dried cranberries, raisins, crushed nuts or carob chips instead on chocolate chips.

Note: A special thanks to my friend Sara Nay for making these cookies and letting me take pictures of them.

Baked Ziti and White Bean Casserole

Adapted from Betty Crocker Healthy New Choices

www.bettycrocker.com

1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired

I added 1 clove of garlic, minced

400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.

Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.

Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.

Makes 6 servings

Banana Coconut Crumb Cake

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 cup cold butter, cut into small pieces
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 very ripe banana, mashed
1/4 cup sour cream
1 large egg

Topping:

1/4 cup sweetened coconut
1 tablespoon water
2 tablespoon sliced almonds
2 tablespoons milk chocolate toffee bits or semi-sweet chocolate chips

Preheat oven at 350 F.

Combine flour, sugars, cinnamon, allspice and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup of this mixture for topping. Set aside.

Combine remaining flour mixture, baking soda and baking powder. Add mashed banana, egg and sour cream. Beat at medium speed until blended.

Pour batter into a greased and floured 8-inch round pan. Combine reserve mixture with coconut, almonds and toffee bits or chocolate chips. Stir with a fork. Sprinkle crumb mixture over batter. Bake for 30 minutes or until a skewer inserted in the center of the cake comes out clean or until cake springs back when touched.

Makes 8 servings

Hawaiian Haystacks or Chinese Sundaes

I saw this recipe in so many cookbooks and I thought it was disgusting.
I tried it for the first time at a church activity and I have to admit that I was completely wrong.
The moral of the story...never judge a recipe before trying it.

Baked bone in and skin on chicken breasts or thighs (Seasoned with salt, ground pepper and olive oil at 350 F 40-45 minutes depending on thickness of the breasts, cool down and shred) or just dice raw chicken breast and cook it in hot olive oil with salt and black pepper

Condensed cream of chicken soup undiluted
Water or milk
Salt
Ground pepper

Mix the cream of chicken with the desired amount of water or milk (it should have a saucy consistency). Add the cooked chicken, salt and ground pepper to taste; stir and heat up well.

OR

Hot chicken gravy instead


Cooked white or brown rice

Toppings:

Canned pineapple tidbits, drained
Canned mandarin oranges, drained
Canned water chesnuts, drained
Sliced ripe olives, drained
Chopped green bell pepper
Chopped green onions
Chopped tomatoes
Chopped celery
Chopped cilantro
Sliced almonds
Dried cranberries
Chow mein noodles or Bugles
Flaked coconut
Sour cream
Sweet and sour sauce
Soy sauce
Peas
Shredded Cheddar cheese

Serve the sauce over hot cooked rice and top with the desired toppings.

Note: It is super tasty if you add plenty of sauce on top of the rice.

Baked Peach Pancake

1997 Southern Living, Annual Recipes
www.southernliving.com

 

 

3 tablespoons brown sugar, divided
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1 large peach or plum, thinly sliced
1/3 cup milk
2 large eggs
1/3 cup all-purpose flour
2 tablespoons butter
Sifted powdered sugar
Maple syrup

Combine 1 tablespoon brown sugar, cinnamon, and lemon juice; add peach slices, tossing to coat. Set aside.

Whisk together remaining 2 tablespoons brown sugar, milk, eggs and flour. Set batter aside.

Place butter in a preheated 9-inch ovenproof skillet (I used a pie plate) in a 425 F oven 5 minutes or until butter melts.

Pour batter into hot skillet; spoon peach mixture over batter.

Bake at 425 F 16-18 minutes or until puffed and golden. Sprinkle with powdered sugar; serve with maple syrup.

Yield: 4 servings

                                                                                  Mrs. Stanley Pichon Jr.
                                                                                  Slidell, Louisiana