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| FAMILY TRADITION RECIPES PART 2 |
As I said…I would post more of our family tradition recipes…and so I have!
This next group of recipes brings back a lot of memories. It is funny how
when you smell certain scents, or eat a certain food, the memories come
flooding back.
Now these can be part of your memories as well!
Happy Eating!
YUMMY GREEN ENCHILADAS
This recipe REALLY brings back memories of when my daughter was a
baby. I first made this when she was about 10 months old, and I was
hooked! This recipe can make a main course for 6 people or you can cut it
into smaller portions and serve as hors d’oeuvres! Great for party time! I
still remember serving this dish to my mom and step dad on Ciarra’s first
birthday!
2 pounds boneless skinless chicken breasts, cooked and shredded
Butter flavor cooking spray
1 large white onion, finely chopped
1 pound fresh spinach, cooked reserving ½ cup of the cooking liquid
3 cups fat free sour cream
Two 4-ounce cans green chilies, drained and chopped
1 teaspoon ground cumin
¼ cup skim milk
Salt to taste
12 fat free flour tortillas
6 ounces fat free or low fat Monterey jack cheese, grated
In a small skillet, spray butter cooking spray, and sauté onion until tender,
about 5 minutes
Preheat oven to 350 degrees
Spray a large casserole dish with cooking spray
Chop your spinach coarsely, and then combine the onion, spinach, sour
cream, chilies, cumin, reserved spinach liquid, and milk in a large bowl. Mix
well and season to taste.
Add half the sauce to the shredded chicken and mix well.
Place tortillas in the oven to soften (about 3 minutes) and remove.
Fill the tortillas with equal amounts of filling and roll up.
Place the rolled tortillas seam side down in one layer in the prepared
casserole dish.
Cover with half the grated cheese, and top with the remaining sauce.
Sprinkle on the remaining cheese.
Bake until heated through, about 30 minutes
SO YUMMY!
JOHN’S FAVORITE FRENCH ONION SOUP
When my husband and I were first together, we went to eat brunch at a little
French café in Hermosa Beach quite a bit.
We would always order apple crepes and French onion soup. John loved it!
So I decided to try and make my own at home. The results we a great
success! Not only did the crepes turn out decadent, but the soup tasted
superb! Even better than the café!
So here is my recipe for French onion soup. It is cost effective for those
looking to eat on the cheap…and so satisfying on a chilly autumn or winter
day!
Butter flavor cooking spray
1 to 2 tbsp of veggie butter or unsalted butter (sorry but you need this!)
4 large onions, thinly sliced
½ tsp salt
½ tsp sugar
¼ tsp black pepper
2 tbsp. all purpose flour
4 cups water
3 vegetable bullion cubes, crumbled
1 clove garlic minced or pressed
½ tsp dried parsley leaves
¼ tsp nutmeg
¼ tsp dried thyme leaves
¼ cup dried sherry (optional)
4 slices tasted French bread
1 cup grated gruyere cheese
Spray your large pot with a little cooking spray, and then melt your butter in
the pot.
Add onions and sauté, covered, over low heat for 15 minutes
Add salt, sugar, and pepper
Raise heat to moderate temperature and cook 20 minutes, stirring often,
until onions are a deep golden brown, but NOT burned.
Sprinkle with the flour; cook 2 minutes longer stirring constantly
Add water, vegetable cubes and remaining seasonings
Bring to boiling. Lower heat and simmer, covered for 20 minutes. Add dry
sherry if desired
Transfer to a large casserole or individual oven proof dishes. Add toasts to
top of soup, and then sprinkle with a bit of the gruyere cheese (I only use a
little of the 1 cup to lower the calories)
Heat in oven at 400 degrees for 6 to 8 minutes, or until cheese has melted
and is lightly browned.
JOHN’S JAMAICAN JERK CHICKEN
My husband used to make this chicken quite often when we lived in
Washington state. We served it with basmati rice, and a green salad. Just
reading this recipe makes my mouth water…it is to good! Try making for a
party or family get together. Everyone loves it! Make sure to marinate your
chicken in the sauce overnight for the very best flavor.
• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil
• 1/4 cup Soy sauce
• 3/4 cup White Vinegar
• 1/2 cup Orange juice
• 1 Lime juice
• 1 Scotch bonnet pepper (habanero)
• 3 Green onions -- finely chopped
• 1 cup Onion -- finely chopped
• 4 to 6 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large
bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage,
nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly
add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken
breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side
or until fully cooked. While grilling, baste with the marinade. Bring the
leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of
the capsicum peppers, and they’re truly HOT! Substitute Serranos or Thai
Bird Chiles if you can't find them.
CIARRA’S QUICK AND EASY CHEESECAKE
My daughter adores cheesecake. For her birthday she ALWAYS requests
cheesecake of some sort (and I deliver! I make a cheesecake from scratch
or go to a good bakery)
Sometimes for family Sunday dinner and when we want something special
and I don’t have a whole lot of time on my hands to make a primo perfect
cheesecake, I whip one of these up just for her. It is super easy, and saves
me a lot of time.
1 package (8oz) of fat free or low fat cream cheese
1/3 cup of sugar or equivalent in stevia
1 tub of fat free cool whip whipped topping
1 prepared low fat graham cracker crust
Fruit topping of your choice
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer
on high speed until smooth.
Gently stir in whipped topping, and then spoon into crust
Refrigerate 3 hours or until set. Top your favorite fruit topping over top of
pie. Store leftover cheesecake in fridge.
Makes 8 servings.
HOT BATTERED APPLE OR PEAR SLICES
This recipe just screams “autumn has arrived!”
I love making this on chilly mornings for the kids, served up with veggie
sausages and scrambled eggs. Try making it for Christmas morning
breakfast or when family comes for the holidays.
1 cup of low fat Bisquick
2 egg whites OR 1 whole egg
½ cup of skim milk
2 medium apples or pears or mix of two, pared and cored
Cinnamon and nutmeg or pumpkin pie or apple pie spice to taste
Beat baking mix, egg, and milk with a wire whisk or in blender until smooth.
Spray griddle with cooking spray. Cut your fruit crosswise into 1/8 inch
slices. Dip slices into batter. Cook on hot griddle until golden brown, turning
once. Serve hot with syrup, or all fruit jam!! YUMMY!!
I like mine with a sprinkle of powdered sugar and a SMALL drizzle of real
maple syrup! (great before skiing or playing in the snow!)
SUPER EASY VEGETABLE CHEESE SOUP
This soup is very satisfying and “homey”
I make every so often during “soup season” and my family likes it a lot.
Keep in mind if you are not careful when cooking with cheese or milk, that it
can “curdle” on you! So follow directions.
1 pkg (10oz) frozen mixed veggies, thawed
1 small white onion chopped
1/3 cup of all purpose flour
1 tsp of mixed dried herbs of your choice
¼ tsp salt
1/8 tsp black pepper
11 oz of chicken broth
1 ½ cups skim milk
½ cup shredded low fat cheddar cheese
3 oz. of low fat cream cheese
1 to 2 tsp Dijon style mustard
Turn vegetables into saucepan. Add onions, flour, herbs, salt and black
pepper. Mix until veggies are coated with flour.
Add chicken broth and milk. Heat to boiling, stirring CONSTANTLY. Cook
until thickened, about 5 minutes.
Just before serving blend in the cheddar cheese and cream cheese stirring
constantly until combined. Taste the soup for seasonings and then add
mustard as desired.
Serve immediately.
HAMBURGER PIE
Leftovers come to the rescue when making this simple easy dinner or lunch.
Serve with a crisp salad on a chilly autumn day or winter night! Hits the spot,
especially for the meat and potatoes people out there!
1 pound of lean ground beef, or buffalo
About 4 cups mashed potatoes
1 egg or two egg whites
1 tsp salt
1/8 tsp pepper
1 tbsp dried minced onion
¼ cup catsup
1 cup skim milk
½ cup fat free or low fat cheddar cheese (2 oz)
Heat oven to 350 degrees. Mix meat, 1/13 cups of the mashed potatoes,
the egg, salt pepper, onion, catsup and milk. Spread the mixture in an un-
greased pie pan, 9x1 ½ inches.
Bake uncovered 35 to 40 minutes
Take rest of mashed potatoes and top baked meatloaf with them. Sprinkle
with cheese. Bake 3 to 4 minutes longer or until cheese melts and potatoes
are heated through.
Makes 4 or 5 servings
This next group of recipes brings back a lot of memories. It is funny how
when you smell certain scents, or eat a certain food, the memories come
flooding back.
Now these can be part of your memories as well!
Happy Eating!
YUMMY GREEN ENCHILADAS
This recipe REALLY brings back memories of when my daughter was a
baby. I first made this when she was about 10 months old, and I was
hooked! This recipe can make a main course for 6 people or you can cut it
into smaller portions and serve as hors d’oeuvres! Great for party time! I
still remember serving this dish to my mom and step dad on Ciarra’s first
birthday!
2 pounds boneless skinless chicken breasts, cooked and shredded
Butter flavor cooking spray
1 large white onion, finely chopped
1 pound fresh spinach, cooked reserving ½ cup of the cooking liquid
3 cups fat free sour cream
Two 4-ounce cans green chilies, drained and chopped
1 teaspoon ground cumin
¼ cup skim milk
Salt to taste
12 fat free flour tortillas
6 ounces fat free or low fat Monterey jack cheese, grated
In a small skillet, spray butter cooking spray, and sauté onion until tender,
about 5 minutes
Preheat oven to 350 degrees
Spray a large casserole dish with cooking spray
Chop your spinach coarsely, and then combine the onion, spinach, sour
cream, chilies, cumin, reserved spinach liquid, and milk in a large bowl. Mix
well and season to taste.
Add half the sauce to the shredded chicken and mix well.
Place tortillas in the oven to soften (about 3 minutes) and remove.
Fill the tortillas with equal amounts of filling and roll up.
Place the rolled tortillas seam side down in one layer in the prepared
casserole dish.
Cover with half the grated cheese, and top with the remaining sauce.
Sprinkle on the remaining cheese.
Bake until heated through, about 30 minutes
SO YUMMY!
JOHN’S FAVORITE FRENCH ONION SOUP
When my husband and I were first together, we went to eat brunch at a little
French café in Hermosa Beach quite a bit.
We would always order apple crepes and French onion soup. John loved it!
So I decided to try and make my own at home. The results we a great
success! Not only did the crepes turn out decadent, but the soup tasted
superb! Even better than the café!
So here is my recipe for French onion soup. It is cost effective for those
looking to eat on the cheap…and so satisfying on a chilly autumn or winter
day!
Butter flavor cooking spray
1 to 2 tbsp of veggie butter or unsalted butter (sorry but you need this!)
4 large onions, thinly sliced
½ tsp salt
½ tsp sugar
¼ tsp black pepper
2 tbsp. all purpose flour
4 cups water
3 vegetable bullion cubes, crumbled
1 clove garlic minced or pressed
½ tsp dried parsley leaves
¼ tsp nutmeg
¼ tsp dried thyme leaves
¼ cup dried sherry (optional)
4 slices tasted French bread
1 cup grated gruyere cheese
Spray your large pot with a little cooking spray, and then melt your butter in
the pot.
Add onions and sauté, covered, over low heat for 15 minutes
Add salt, sugar, and pepper
Raise heat to moderate temperature and cook 20 minutes, stirring often,
until onions are a deep golden brown, but NOT burned.
Sprinkle with the flour; cook 2 minutes longer stirring constantly
Add water, vegetable cubes and remaining seasonings
Bring to boiling. Lower heat and simmer, covered for 20 minutes. Add dry
sherry if desired
Transfer to a large casserole or individual oven proof dishes. Add toasts to
top of soup, and then sprinkle with a bit of the gruyere cheese (I only use a
little of the 1 cup to lower the calories)
Heat in oven at 400 degrees for 6 to 8 minutes, or until cheese has melted
and is lightly browned.
JOHN’S JAMAICAN JERK CHICKEN
My husband used to make this chicken quite often when we lived in
Washington state. We served it with basmati rice, and a green salad. Just
reading this recipe makes my mouth water…it is to good! Try making for a
party or family get together. Everyone loves it! Make sure to marinate your
chicken in the sauce overnight for the very best flavor.
• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil
• 1/4 cup Soy sauce
• 3/4 cup White Vinegar
• 1/2 cup Orange juice
• 1 Lime juice
• 1 Scotch bonnet pepper (habanero)
• 3 Green onions -- finely chopped
• 1 cup Onion -- finely chopped
• 4 to 6 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large
bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage,
nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly
add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken
breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side
or until fully cooked. While grilling, baste with the marinade. Bring the
leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of
the capsicum peppers, and they’re truly HOT! Substitute Serranos or Thai
Bird Chiles if you can't find them.
CIARRA’S QUICK AND EASY CHEESECAKE
My daughter adores cheesecake. For her birthday she ALWAYS requests
cheesecake of some sort (and I deliver! I make a cheesecake from scratch
or go to a good bakery)
Sometimes for family Sunday dinner and when we want something special
and I don’t have a whole lot of time on my hands to make a primo perfect
cheesecake, I whip one of these up just for her. It is super easy, and saves
me a lot of time.
1 package (8oz) of fat free or low fat cream cheese
1/3 cup of sugar or equivalent in stevia
1 tub of fat free cool whip whipped topping
1 prepared low fat graham cracker crust
Fruit topping of your choice
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer
on high speed until smooth.
Gently stir in whipped topping, and then spoon into crust
Refrigerate 3 hours or until set. Top your favorite fruit topping over top of
pie. Store leftover cheesecake in fridge.
Makes 8 servings.
HOT BATTERED APPLE OR PEAR SLICES
This recipe just screams “autumn has arrived!”
I love making this on chilly mornings for the kids, served up with veggie
sausages and scrambled eggs. Try making it for Christmas morning
breakfast or when family comes for the holidays.
1 cup of low fat Bisquick
2 egg whites OR 1 whole egg
½ cup of skim milk
2 medium apples or pears or mix of two, pared and cored
Cinnamon and nutmeg or pumpkin pie or apple pie spice to taste
Beat baking mix, egg, and milk with a wire whisk or in blender until smooth.
Spray griddle with cooking spray. Cut your fruit crosswise into 1/8 inch
slices. Dip slices into batter. Cook on hot griddle until golden brown, turning
once. Serve hot with syrup, or all fruit jam!! YUMMY!!
I like mine with a sprinkle of powdered sugar and a SMALL drizzle of real
maple syrup! (great before skiing or playing in the snow!)
SUPER EASY VEGETABLE CHEESE SOUP
This soup is very satisfying and “homey”
I make every so often during “soup season” and my family likes it a lot.
Keep in mind if you are not careful when cooking with cheese or milk, that it
can “curdle” on you! So follow directions.
1 pkg (10oz) frozen mixed veggies, thawed
1 small white onion chopped
1/3 cup of all purpose flour
1 tsp of mixed dried herbs of your choice
¼ tsp salt
1/8 tsp black pepper
11 oz of chicken broth
1 ½ cups skim milk
½ cup shredded low fat cheddar cheese
3 oz. of low fat cream cheese
1 to 2 tsp Dijon style mustard
Turn vegetables into saucepan. Add onions, flour, herbs, salt and black
pepper. Mix until veggies are coated with flour.
Add chicken broth and milk. Heat to boiling, stirring CONSTANTLY. Cook
until thickened, about 5 minutes.
Just before serving blend in the cheddar cheese and cream cheese stirring
constantly until combined. Taste the soup for seasonings and then add
mustard as desired.
Serve immediately.
HAMBURGER PIE
Leftovers come to the rescue when making this simple easy dinner or lunch.
Serve with a crisp salad on a chilly autumn day or winter night! Hits the spot,
especially for the meat and potatoes people out there!
1 pound of lean ground beef, or buffalo
About 4 cups mashed potatoes
1 egg or two egg whites
1 tsp salt
1/8 tsp pepper
1 tbsp dried minced onion
¼ cup catsup
1 cup skim milk
½ cup fat free or low fat cheddar cheese (2 oz)
Heat oven to 350 degrees. Mix meat, 1/13 cups of the mashed potatoes,
the egg, salt pepper, onion, catsup and milk. Spread the mixture in an un-
greased pie pan, 9x1 ½ inches.
Bake uncovered 35 to 40 minutes
Take rest of mashed potatoes and top baked meatloaf with them. Sprinkle
with cheese. Bake 3 to 4 minutes longer or until cheese melts and potatoes
are heated through.
Makes 4 or 5 servings
FIT RECIPES OF THE WEEK
Leading the way, For future fit generations
