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[personal profile] alexcat
I am posting this one in memory of my Aunt Ethel, who always made this for me. It's a bit old fashioned but it's very good!

Orange Gelatin Salad

• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (6 ounce) package orange flavored Jell-O® mix
• 16 ounces cottage cheese
• 8 ounces frozen whipped topping, thawed
• Add all ingredients to list

• Prep: 10 m
• Ready In: 40 m
1. In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
2. Add cottage cheese to fruit; stir to mix.
3. Gently fold in whipped topping; chill and serve.
[identity profile]
Prep Time: 35 minutes
1 lb. fish fillets
1 tablespoon margarine or butter
1/3 cup chopped onion
1/4 cup chopped celery
2 tablespoons finely chopped green bell pepper
Creole seasoning to taste.
Salt to taste
1 (8-oz.) can stewed tomatoes, undrained, cut up (I used the ones with green pepper, celery and spices added and used a standard size can instead of the small one.)

1. Heat oven to 350°F. Arrange fish fillets in ungreased 12x8-inch (2-quart) or 8-inch square baking dish.
2. Melt margarine in medium skillet over medium-high heat. Add onion, celery and bell pepper; cook and stir until tender. Stir in all remaining ingredients. Spoon mixture over fish.
3. Bake at 350°F. for 15 to 20 minutes or until fish flakes easily with fork.
[identity profile]
WW Cheese Soup


2 cans of Fat Free chicken broth
2 cans of Rotel Tomatoes with chilis
10 oz Velveeta light cheese
10-12 oz of frozen mixed vegetables or cauliflower/broccoli

Stir all the ingredients in a large pot over medium heat until the cheese is melted and the veggies are thawed.

Serving size is 1 cup, 1 point per cup
[identity profile]
"That'll Do," also known as "Cupboard Dinner"-- or, when my husband makes it "P's 2-alarm-Mexican-Firehouse-Kitchen-Skillet-Thing." It gets a lot of play in our house because you can make it with stuff that you can generally find in your cupboard already. It's also EXTREMELY flexible and forgiving.

(I like the super-cheap-- and probably not very nutritious-- pre-seasoned yellow spanish rice bags. pre-packaged pilafs are fine. If you're more health-conscious, brown rice would also be fine.)
1 med. onion (color of your choice)
1 or 2 peppers (color of your choice)
Olive oil
1 sm. can of tomato sauce

1 jalapeno or a couple of serranos if you like heat
2 Chicken breasts, if you like meat
1 can of chick peas/garbanzo beans if you want protein without meat.
1 zucchini or other squash cut into coins or bite-sized pieces if you want more veggies.

- Make your rice.

- Chop small to med. onion (color of your choice) and sautee in 1-2Tbls olive oil. Right before the onion reaches the tender stage, throw in some cut peppers (I usually just cut them into strips-- too lazy for more chopping). I like 1 red and 1 yellow, plus a jalapeno for heat. Feel free to mix and match whatever peppers you want.

- Just before the peppers get tender (1-2 minutes), add an 8oz. can of tomato sauce. cook over low-med. heat until everything is tender.

-Top the rice with the tomato/pepper/onion mix.

-If using chick peas, add them when you start cooking the peppers. Same thing for the squash.

-If using chicken, sear the breasts in the olive oil over high heat first thing before cooking the onions.

There's really no rules to this one-- You can add any veggies or beans you have on hand, alter the spices to your taste, use it for a side dish or main course. It tastes good cold the next night, too.
[identity profile]
Hi all! Here is my first contribution. I created this one just after I got married...a long time ago. Tt is very health friendly and a big fave of my hubby and the kids. It is really easy, too!

4 skinless/boneless chix breast (or 1 per person)...pounded
1 sm. bottle zesty fat-free Italian dressing
1 zucchini slices very thin
1 tomato sliced thin
thin sliced provolone (1 to 1 1/2 slices per breast)

To prepare:
*Pound chicken flat (makes for faster and more even broiling) and place in a lg. zip lock bag.
*Add the small bottle (about 2 cups) Italian dressing and marinate at least 1 hour.
*Remove chicken and discard the dressing.
*Place chicken on broiler pan and broil, turning once.
*Once you turn it over and it is almost done cooking, top with a couple of zucchini slices (see hint), 1-2 tomato slices and cheese.
*Finish broiling (let the cheese begin to bubble and brown).

Hint: I micro the zucchini for about 2 minutes to pre-cook a bit before topping the chicken with it.

I usually serve it with rice for the rest of the family...I like it with a bit of wild rice since I started on the South Beach Diet.



Good Food Every Day

June 2017



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