April 1, 2008 Flounder with Parmesan Crust

Easy Tastebud Delights

04.01.08 Edition (April 1, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Did anyone get the April Fool treatment today? I almost got caught by the radio station but quickly remembered the day at 6am and came back to my senses. Well, welcome to the month of April...How does the saying go...April Showers bring May flowers...won't that be so nice!!

Today's recipe was submitted by a group member. Thanks Jenn! Enjoy!

Flounder with Parmesan Crust

Makes: 6 Servings
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 6 flounder or sole fillets (1-1/2 pounds total),
thawed if frozen
- 1/3 cup plain low-fat yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons prepared horseradish, drained

DIRECTIONS

Preheat the broiler and prepare the broiler pan with
non-stick pan spray. Arrange the fish on the broiler pan.

In a small bowl, combine the yogurt, Parmesan, mustard,
lemon juice, and horseradish. Spread the mixture over
both sides of the fillets.

Broil about 8 inches from the heat, turning once, for about
6 minutes, or until the fish flakes easily with a fork.

Nutritional Information Per Serving (about 3-1/2 ounces Fish):
Calories: 122, Fat: 2 g, Cholesterol: 62 mg, Sodium: 166 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 3 Very Lean Meat

Recipe submitted by Jenn B.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 31, 2008 Crockpot Chicken Tortilla Soup

Easy Tastebud Delights

03.31.08 Edition (March 31, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe today is the last day of March? I hope your Monday is going great. It looks like the snow should be disappearing soon!

Today's recipe has nutrition facts and can be prepared in advance. Enjoy!

Crockpot Chicken Tortilla Soup

2 14-ounce cans chicken broth with roasted garlic
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
2 cups shredded cooked chicken
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
Sliced fresh jalapeno chile peppers* (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers.

Makes 4 servings.

Nutrition facts per serving:

* Calories 181
* Total Fat (g) 4
* Saturated Fat (g) 1
* Cholesterol (mg) 36
* Sodium (mg) 1383
* Carbohydrate (g) 19
* Fiber (g) 1
* Protein (g) 18

*Percent Daily Values are base on a 2,000 calorie diet

Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 30, 2008 Mexican Pasta Casserole

Easy Tastebud Delights

03.30.08 Edition (March 30, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you. If you are an avid reader of the newsletter, I'm sure you've noticed that some of the issues are missing. I have fallen a bit behind and will be adding them slowly. Fear not! I won't send more than 2 a day until I'm caught up.

Today's recipe sounds quite tasty. Lately the preshredded, flavoured cheeses have been on sale for over half off so I have been buying them to try the different flavours out. I normally make my own in the food processor but these bags are quite a time saver, not to mention the nacho flavoured cheese has the jalapeno peppers included. When I make this recipe, I will definitely substitute the preshredded and take out the minced jalapeno. Enjoy!

Mexican Pasta Casserole
Serves 6 to 8

1 lb. uncooked penne pasta
2 tsp. vegetable oil
1 medium chopped onion
1/2 tsp. minced garlic
1 seeded and minced jalapeno pepper
3 tbsp. chili powder
1 can undrained diced tomatoes
1 tsp. cumin
1 tsp. dried oregano
8 oz. cooked boneless, skinless chicken breast, cut into thin slices
1/4 cup ripe, sliced olives
1 cup (4 oz.) grated Monterey Jack or Mozzarella cheese, divided

1. Preheat oven to 375 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well.

4. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top.

5. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

Each Serving Provides:329 Calories22.5 g Protein32.6 g Carbohydrates13.3g Fat32.2 mg Cholesterol518.5 mg SodiumCalories from Fat 17%
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 29, 2008 Fiesta Taco Skillet

Easy Tastebud Delights

03.29.08 Edition (March 29, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a wonderful Saturday.

Today's recipe sounds tasty and quite easy. Enjoy!

Fiesta Taco Skillet

1 lb. ground beef
1 can drained whole kernel corn
2/3 cup water
1 pkg. taco seasoning mix
1 cup shredded cheddar cheese
3/4 cup corn meal
1/4 cup flour
2 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1 cup evaporated milk
1 lightly beaten egg

Preheat oven to 400 degrees.

Brown ground beef in skillet over medium heat until no longer pink; drain. Stir in corn, water and seasoning mix. Cook over low heat until mixture thickens. Top with cheese.

Mix corn meal, flour, sugar, baking powder and salt in medium bowl. Combine evaporated milk and egg in small bowl; mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over top of meat-cheese mixture.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 28, 2008 Teriyaki Beef

Easy Tastebud Delights

03.28.08 Edition (March 28, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Another week is coming to an end. I hope you had a good one. Today, my boys and I went to a new thrift store and I found a community cookbook from a Brampton school. It is very nicely put together and has a spiral binding. The best part is, it only cost me 99 cents!!

Today I will share a recipe from the book that sounds really good and I hope to try it soon. Enjoy!

Teriyaki Beef


2 lbs. beef tenderloin
2/3 cup soya sauce
1/4 cup white wine
3 tbsp. sugar
1/2 tbsp. ground ginger
1/2 tsp. minced garlic

Combine the soya sauce, white wine, sugar, ginger and garlic. Cut the tenderloin into cubes approx. 3/4 inches square. Marinate the meat in the soya sauce mixture for about 45 minutes to 1 hour.

Thread the meat on skewers and grill them over a high flame on a gas barbecue.

Serves 4 to 6

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 27, 2008 Cashew Chicken

Easy Tastebud Delights

03.27.08 Edition (March 27, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you!

Last week a friend of mine requested this recipe from me, so I figured I would share what I came up with.

Thanks for the request, Steve! Enjoy!

Cashew Chicken

1 lb. boneless, skinless chicken breast
4 green onions
8 oz. fresh mushrooms
1 can sliced water chestnuts
6 oz. cashew nuts
1/3 c. soya sauce
Cornstarch
1 cup water

Cut chicken in 1 inch cubes. Heat small amount of oil in
skillet. Roll chicken in cornstarch. Cook until light tan; remove chicken.

Saute chopped onion and sliced mushrooms. Add water chestnuts with liquid. Add chicken, soy sauce, and water. Bring to boil, thicken with
cornstarch. Add cashews nuts. Serve over cooked rice.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 26, 2008 Lemon Chicken

Easy Tastebud Delights

03.25.08 Edition (March 25, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Tuesday to you.

Today's recipe sounds very tasty and I look forward to trying it. Serve with rice, vegetables or side salad. Enjoy!

Lemon Chicken

4 whole chicken breasts
1/2 cup melted butter
salt and fresh cracked black pepper, to taste
1/2 tsp. thyme
1 lemon, thinly sliced, leaving peel on.

Split chicken breasts and arrange in a 9"x13" buttered baking dish. Sprinkle with salt, pepper and thyme. Pour melted butter over chicken then arrange lemon slices on top of the chicken to cover all the pieces.

Cook uncovered for 1 hour at 350 degrees.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 25, 2008 Lemon Chicken

Easy Tastebud Delights

03.25.08 Edition (March 25, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Tuesday to you.

Today's recipe sounds very tasty and I look forward to trying it. Serve with rice, vegetables or side salad. Enjoy!

Lemon Chicken

4 whole chicken breasts
1/2 cup melted butter
salt and fresh cracked black pepper, to taste
1/2 tsp. thyme
1 lemon, thinly sliced, leaving peel on.

Split chicken breasts and arrange in a 9"x13" buttered baking dish. Sprinkle with salt, pepper and thyme. Pour melted butter over chicken then arrange lemon slices on top of the chicken to cover all the pieces.

Cook uncovered for 1 hour at 350 degrees.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 24, 2008 Creamy Potato Bake

Easy Tastebud Delights

03.24.08 Edition (March 24, 2008)

Easy Recipes

45 minutes+

Hi Everyone and welcome to a new week.

Today's recipe is courtesy of Country 95.3 What's for Dinner contest. It sounds like a nice change for a side dish and I'm hoping to try it soon. Enjoy!

Creamy Potato Bake

* Potatoes
* 1 (4 oz.) carton of whipped cream cheese
* 1 beaten egg
* 2 tbsps. of chopped green onions and
* 1 tbsp. of finely snipped parsley

1. Prepare mashed potatoes for 6 servings, omitting butter. Add milk to make the potatoes creamy.
2. Add the remaining ingredients and blend well. Put in well greased, 1 quart baking dish. Dot with 1 tablespoon of butter and sprinkle with paprika.
3. Bake at 375 degrees for 30 minutes.

(wfd 031808)

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 23, 2008 Spiral Ham with Cranberry Glaze

Easy Tastebud Delights

03.23.08 Edition (March 23, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Today's recipe would be wonderful for Easter. It was submitted by a group member.Thanks Sue! Enjoy!

Spiral Ham with Cranberry Glaze

SERVINGS: 12-16
CATEGORY: Main Dish
METHOD: Baked
PREP: 15 min.
COOK: 180 min.
TOTAL: 195 min.

1 fully cooked spiral-sliced ham (8 pounds)
1 can (16 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
1/2 teaspoon ground ginger

Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours. Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside.

Uncover ham; bake 30 minutes longer or until a meat thermometer reads 140°, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham. Yield: 12-16 servings.

Submitted by Sue S.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 22, 2008 Ginger Beef with Fried Rice and Asparagus

Easy Tastebud Delights

03.22.08 Edition (March 22, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

A couple days ago I received a request from a friend of mine for Ginger Beef, so I decided to share the recipe that was passed on to him, courtesy of Sandi Richard from FoodTV. He tried the recipe and said it was good! Thanks for the request, Steve and thanks for the recipe, Traci! Enjoy!

Ginger Beef with Fried Rice and Asparagus

Yield: 6

1-1/2 cups basmati rice
3 cups
2 eggs
3/4 cup cornstarch
2-3 cups canola or peanut oil
1-1/2 lb flank steak
1 - 2 green onions
2 Tbsps prepared ginger
1 x large carrot
1-1/4 cup VH dry garlic sauce
Cooking spray
1 tbsp bouillon powder
1 tbsp parsley
pinch of pepper
1/2 curry powder
20 x stalks of asparagus
1 tbsp water
1 tsp Mrs. Dash Original Table Blend
Butter (optional)

1. Combine rice and water in a microwave safe pot with lid. Cook at high 10 minutes, then medium 10 minutes. Lift rice with a fork cover and refrigerate.
2. Beat eggs in a small mixing bowl and place cornstarch on a large piece of wax paper.
3. Pour oil into wok or stove top pot with high sides, at high heat. Place a wooden spoon into the oil. Oil is ready when bubbles briskly run up the side of the spoon.
4. Slice steak across the grain into narrow strips. Coat beef in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack. (this can be done in advance if you like).
5. Heat a small amount of oil in a large nonstick fry pan at medium heat. Finely chop green onions adding to pan as you cut. Add ginger. Grate carrots directly into pot. Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.
6. Heat a large non stick fry pan at medium. Spray with cooking spray. Finely chop celery adding to pan as you chop.
7. Combine cooked rice, bouillon powder, parsley, pepper and curry powder into pan with celery. Stir to combine. Reduce heat to medium-low.
8. Wash asparagus and snap off bottom ends. Place in a microwave-safe pot with lid. Add water and spice, then cover. Microwave at high for 5 minutes. Let stand.
9. Toss cooked beef into sauce, stir to coat, then serve.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 21, 2008 Fettuccine Alfredo

Easy Tastebud Delights

03.21.08 Edition (March 21, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Good Friday to you.

I've always liked Fettuccine Alfredo and usually buy the jars of Classico when they are on sale. I would like to make my own and thought this recipe looked pretty tasty. Enjoy!

Fettuccine Alfredo

1-1/2 cups heavy cream
2 tbsp. butter
salt
1/4 tsp. ground black pepper
1 pkg. fresh fettuccine pasta
3/4 cups fresh, grated Parmesan cheese
1/8 tsp. freshly grated nutmeg, (optional)

1. Bring large pot of water to a boil. Remove fettuccine from package and break into large sections. Add pasta to the water and undercook it slightly, just shy of al dente. (It will cook a bit more in the sauce).

2. Bring 1 cup of cream and the butter to a simmer over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, about 12 to 15 minutes. Off the heat, stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.

3. While the cream reduces, scoop about 1/2 cup boiling water into each serving bowl, set the bowls aside to warm. Reserve 1/4 cup pasta cooking water, then drain the pasta.

4. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the pasta, Parmesan, and nutmeg to the cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until the cheese is melted, the sauce coats the pasta, and the pasta is just al dente, 1 to 2 minutes.

5. Stir in the reserved pasta cooking water, the sauce may look rather thin but will gradually thicken as the pasta sits. Working quickly, empty the serving bowls of the water, divide the pasta among the bowls, tossing the pasta to coat well with sauce. Serve immediately.

Serves 4 to 6.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 20, 2008 Quick Chicken Chili/Garlic Cheese Biscuits

Easy Tastebud Delights

03.20.08 Edition (March 20, 2008)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy First day of Spring to you. Although the calendar says "spring", the weather isn't calling for anything warm for awhile at least.

For those cold winter days, (or in this case, Spring) today's quick and easy recipe is bound to warm you and the family up. Enjoy!

Quick Chicken Chili

Prep time is about 5 min.
Cook time is about 10 min.

3 boneless, skinless cubed chicken breast halves
1 can diced tomatoes
1/2 tsp. minced garlic
1/2 diced onions
1 pkg. chili seasoning mix
1 can undrained whole kernel corn
1 can drained kidney beans

1. Combine chicken, undrained tomatoes, garlic, onions and seasoning mix in medium saucepan. Cook over medium heat 5 minutes or until chicken is done.
2. Add corn and beans; simmer 5 minutes or until heated through.

Freezes well.
Serves 4

Serve with:

Garlic Cheese Biscuits
aka Red Lobster Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup grated cheddar cheese
1/2 cup melted butter
1/2 tsp. jarred minced garlic

Mix Bisquick, milk and cheddar until soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still hot on the pan.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 19, 2008 Sweet and Sour Crockpot Ribs

Easy Tastebud Delights

03.19.08 Edition (March 19, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is off to a great start!

Let's pull out the crockpot today and have ribs ready for tonights dinner. Enjoy!

Sweet and Sour Crockpot Ribs

Brown Sugar Sauce:

2 cups brown sugar

1/4 cup flour

1/3 cup water

1/2 cup white vinegar

2 tbsp soy sauce

2 tbsp ketchup

1/4 tsp ground ginger

1/4 tsp. garlic powder

3 lbs. meaty pork spareribs, cut into 2 or 3 rib sections

Brown Sugar Sauce:

Mix brown sugar and flour in saucepan. Add water. Stir. Add next 5 ingredients. Heat and stir until boiling and thickened.

Layer ribs in a 5 quart (5L) slow cooker, spooning sauce over each layer. Cover. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours until ribs are very tender. Serves 6.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 18, 2008 Chicken Curry With Spinach (Saag Masal) -(re)

Easy Tastebud Delights

03.18.08 Edition (March 18, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you. If curry isn't something you make all the time, go to a bulk store and only get small amounts of marked ingredients you need. Thanks Nessa for the translation. (Saag means Spinach and Masal means curry). Enjoy!

Chicken Curry With Spinach (Saag Masal)

1-1/2 lbs. skinless, cubed chicken breasts
3 tablespoons oil
1 sliced onion
1 chopped garlic clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
2 chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 pint double cream
8 ounces spinach

1. In a large pan heat the oil and fry the onion and garlic till golden brown.
2. Add the tomatoes and cook for 5 minutes.
3. Add the chicken and spices and fry for 5 minutes.
4. Season wih the salt and pepper, add the spinach and cream and cook till chicken is tender, about 10mins.
5. For a main course serve with boiled rice, as a supper dish serve with toast.

4 servings
time to make 30 min 5 min prep
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 17, 2008 St. Patrick's Day Special Edition-(repeat edition)

Easy Tastebud Delights

3.17.08 Edition (March 17, 2008)

Easy Recipes

45 minutes+

Top o' the Mornin' taya and Happy St. Paddy's Day! Although I have "some" Irish in my blood, there is very little. Hubby, on the other hand, has the last name of O'Reilly and our oldest son's name is Ryan. Now is that Irish, or what?

Today we will look at some recipes that can be associated with the Irish or St. Patrick's Day...as long as you have a container of green food colouring, you can make any dish into a St. Paddy's Day meal.

Crockpot Corned Beef and Cabbage

4-1/2 pound corned beef brisket
2 medium onions, quartered
1/2 teaspoons pepper
3 tablespoons vinegar
3 tablespoons granulated sugar
potatoes and carrots optional
1 cabbage head, cut in small wedges
2 cups water*

Combine ingredients in pot with the cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

* variation: substitute 1 cup stout ale and 1 cup malt vinegar

When I think of Irish, I think of Colcannon, (or Bubble and Squeak), from a friend of mine who's hubby is also Irish. Here is a recipe that looks so easy!

Colcannon

6 to 10 large Idaho potatoes, peeled and cubed
1 lb. butter
1/2 head green cabbage, sliced thin
2 bunches scallions or onions, chopped into 1/4" pieces
10 cloves garlic, minced
1 cup heavy cream
Salt, pepper and nutmeg, to taste

Place potatoes in pot and add water to cover. Bring to a boil and let cook until soft and falling apart. Drain and set aside to let excess water evaporate.

Meanwhile, melt butter in a separate pot. Add cabbage, scallions or onions and garlic, and simmer until soft.

Using an electric mixer with a whipping attachment, or a whisk, whip the potatoes. Add the cream and whip again. Fold in the butter-vegetable mixture. Season to taste with salt, pepper and nutmeg.

Servings: 8

When I think "Irish", the first thing that comes to mind is Irish Cream liqueur...I've been making my own for close to 10 years now and often find the store bought versions to be too sweet!

Irish Cream Liqueur

1 cup table cream
1 can sweetened condensed milk (300 ml size)
1 cup whiskey
1 tsp. instant coffee
2 tbsp chocolate syrup
1 tsp. vanilla extract
1 tsp. coconut extract

Combine all ingredients in a blender, hand mixer or food processor, and set on high for 30 seconds, bottle in a tightly sealed container and store in refrigerator. This will keep up to 2 months if kept cool.

Shake well before serving. Makes 4 cups.

Be a responsible host. This liqueur really packs a whollop! Don't let your guests drink then drive!!
When entertaining, I suggest making a double or triple batch in advance and storing in separate containers. Set aside in the refrigerator. This will save making more once guests have arrived.

Unless you are serving Irish Cream in coffee, make sure it is well chilled, this brings out the rich flavour of the liqueur.


-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 16, 2008 Cashew Jammy Chicken Breasts

Easy Tastebud Delights

03.16.08 Edition (March 16, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Sunday is going well.

Today's recipe sounds quite interesting. I haven't tried it but would probably be inclined to brown the chicken before baking. Enjoy!

Cashew Jammy Chicken Breasts

4 boneless, skinless chicken breast halves
2/3 cup strawberry preserves
3 tbsp. lemon juice
1 tsp. lemon pepper seasoning
1/4 cup cashew pieces
cooking spray

1. Spray shallow pan with cooking spray and place chicken in it. In a saucepan, heat preserves, lemon juice and lemon pepper until preserves melt. Pour over chicken and sprinkle nuts on top.

2. Heat at 350 degrees for 45 minutes to 1 hour, occasionally basting. After serving chicken on plates, pour remaining sauce in small cups for dipping sauce.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 15, 2008 Saucy Pork Chops and Noodles

Easy Tastebud Delights

03.15.08 Edition (March 15, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Saturday to you!

Today's recipe sounds quite tasty. I've had pork chops cooked in apple juice before but have never used the combination with soya sauce and brown sugar. It sounds so tasty. Enjoy!

Saucy Pork Chops and Noodles

3/4 cups apple juice
6 tbsp. brown sugar
6 tbsp. soya sauce
1 tsp. red pepper flakes, or to your taste
1 tsp. olive oil
4 boneless pork chops
4 cups egg noodles
2 tbsp. cornstarch
1/4 cups water
salt and Pepper, to taste

1. In a small bowl, combine apple juice, brown sugar, soya sauce and pepper flakes then set aside.

2. In hot skillet, heat oil. Season chops with salt and pepper to taste then brown in oil. Pour sauce over chops, reduce heat, cover and simmer 10 minutes.

3. Prepare noodles as directed on package. Drain noodles, transfer to platter. Place chops on top of noodles. Cover to keep warm.

4. Stir together corn starch and water. Thicken the sauce remaining in skillet by gradually stirring in cornstarch mixture over low heat. Once thickened, pour sauce over chops and noodles. Garnish with bell peppers and serve.

Serves 4
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 14, 2008 Salmon Steak Bake

Easy Tastebud Delights

03.14.08 Edition (March 14, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a great Friday.

I've decided to feature some of the past recipes that were featured on the newsletter.

Here is a quick and easy recipe that would be great for entertaining. Serve with a side salad and baked potatoes. Enjoy!

Salmon Steak Bake

2 packages frozen salmon steaks(12oz)
1 tsp. salt
1/8 tsp . ground pepper
1 tbsp. melted butter or margarine
1/2 cup dry red wine
1/4 cup finely chopped onion
2 tbsp. lemon juice
1 tbsp. cold water
1/2 tsp. cornstarch
1/2 cup seedless green grapes

Heat oven to 475 degrees. Place frozen salmon steaks in buttered baking dish, 12x8x2 inches. Sprinkle with salt and pepper; brush with melted butter. Bake uncovered 15 minutes.

While steaks are baking, heat wine, onion and lemon juice to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 5 minutes.

Stir water into cornstarch; stir into wine sauce. Heat to boiling. Boil and stir 1 minute. Stir in grapes. Spoon sauce over salmon. Bake uncovered 5 minutes.

Serves: 4

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 13, 2008 Diabetic, Low-Fat Spinach & Pasta Bake

Easy Tastebud Delights

03.13.08 Edition (March 13, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are all having a wonderful Thursday!

As promised, I will be adding another Diabetic recipe to the collection. This dish sounds so tasty and it's even good for you! Enjoy!

Diabetic, Low-Fat Spinach & Pasta Bake

1 cup fat-free ricotta cheese
1 Tbsp. Parmesan cheese
2 tsp. parsley flakes
4 oz. low-fat mozzarella cheese
3 cups reduced calorie tomato sauce
5 cups pasta noodles (rotini, rigatoni, mostacolli)
1 cup raw spinach

Cook noodles until slightly under done. In a small bowl mix ricotta cheese, Parmesan cheese and parsley flakes. In an oven safe dish layer pasta, cheese, spinach and sauce until all ingredients are used. Save a small amount of mozzarella cheese to sprinkle on the top. Layer ingredients 2 to 3 times depending on the size of the dish. Top with mozzarella cheese. Bake at 375 for 35 to 40 minutes.

Makes 8 one cup servings.

Calories 126 Fat 2 g Carbs 18 g Sodium 291 mg Fiber 1.2 g.
Diabetic Exchange: 1 meat (medium) + 1 carbohydrate.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 12, 2008 Ham in Tomato Sauce

Easy Tastebud Delights

03.12.08 Edition (March 12, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I'm so glad we made it to the midway point of the week!

Today's recipe is courtesy of Country 95.3, What's for Dinner? contest. The recipe is from last year's contest and newsletter but I wanted to re-feature it because the recipe sounds so easy! Once in awhile, I make the ham and cheese rollups with a bit of mustard when I don't feel like making a sandwich. I've never thought to make it into a casserole with sauce. Enjoy!!

Ham in Tomato Sauce

1 small can of tomato paste
250 ml of milk or cream or 1/2 & 1/2
6-8 slices of cooked ham
6-8 slices of cheese (your choice)

Optional - 4 or 5 sautéed or canned sliced mushrooms or sautéed onions to taste


1. In an ovenproof dish, mix the tomato paste with the milk/cream until it's smooth.

2. Put a slice of cheese on the slices of ham and roll it up. (You can use a toothpick to hold them together.)

3. Place the ham side by side in the baking dish and cover the ham rolls with the sauce.

4. Bake approx. for 30 minutes or until it's bubbling.

(wfd 022007)(etd 030607/031207)

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 11, 2008 Chicken Creole

Easy Tastebud Delights

03.11.08 Edition (March 11, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is going well. Today I will share one of my Mom's recipes from her little blue binder because today would have been her 76th birthday.

Chicken Creole

3 lb. chicken pieces
1/2 tsp. paprika
1-1/2 tsp. salt
1/8 tsp. pepper
1 medium onion, sliced
1 green pepper, cut in strips
1/2 cup diced celery
1-19 oz. can tomatoes
1-4-1/2 oz. can mushrooms
2 tbsp. chopped parsley, (optional)

Sprinkle chicken pieces with paprika. Place skin side up on broiler rack and broil about 5 inches from heat until lightly browned, turning once.

Meanwhile, combine remaining ingredients in large fry pan. Cover. Bring to boil and cook 10 minutes. Add chicken pieces, cover and simmer 45-60 minutes until chicken is tender. Add seasonings to taste. Makes 4-5 servings about 250 calories a serving.

In memory of my Mom, Eloda Berkin

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 10, 2008 Creamy Mac and Cheese

Easy Tastebud Delights

03.10.08 Edition (March 10, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you!

I have always loved macaroni and cheese or any pasta for that matter. This recipe caught my attention when I saw it and I'm hoping to try it soon. Enjoy!

Creamy Mac and Cheese

6 cups water
1-1/3 cups macaroni
4 oz. processed cheese brick, (such as Velveeta)
1/2 cup grated cheddar cheese
2 tbsp. milk
1/4 tsp. salt

1. Bring water to a boil over high heat in a medium saucepan. Add macaroni to the water and cook for 10 to 12 minutes or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, drain and return to the same pan.

4. Stir the cheese sauce into the macaroni until well-coated with the cheese.

Serves 4 -6

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 9, 2008 Avgolemono Soup (Greek Egg-Lemon Soup)

Easy Tastebud Delights

03.09.08 Edition (March 9, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Sunday is going well. Did you remember to set your clocks ahead?

On Friday, Hunter and I went to our favourite Greek restaurant for lunch. I felt like having souvlaki and salad but was also in a soup mood. When I asked what the soup of the day was, the waitress told me lemon soup...I had heard of it before but had never tried it and was feeling very adventurous. I'm so glad I did try it because it was delicious! I found this recipe yesterday and hope to make it myself sometime. Enjoy!

Avgolemono Soup (Greek Egg-Lemon Soup)

2 cups milk
2 tbsp. cornstarch
6 beaten egg yolks
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter
chopped parsley
1/2 cup or more fresh lemon juice to taste
1 grated lemon rind
salt and pepper

1. Stir the milk and cornstarch together and beat in the egg yolks. Set aside.

2. Bring the stock to boil in a 4 quart soup pot and add the rice.

3. Cook, covered, until the rice is puffy and tender, about 25 min.

4. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens.

5. Remove from the heat and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 8, 2008 Honey Garlic Pork Chops

Easy Tastebud Delights

03.08.08 Edition (March 8, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

This recipe sounds so tasty! I love honey garlic flavouring and usually buy the bottles of premade sauce. I never realized just how easy it is to make my own. I look forward to trying this recipe soon. Enjoy!

Honey Garlic Pork Chops

4 pork chops
1/4 cup honey
1/4 cup lemon juice
2 tbsp. soya or teriyaki sauce
1/2 tsp. minced garlic

Brown pork chops in oil for 1 minute on each side. Reduce heat to medium and cook about 8 minutes; turn and cook 5 minutes more or until done.

Meanwhile, in a small bowl, stir together remaining ingredients. Set aside. Remove chops from skillet and cover to keep warm. Add honey mixture to skillet. Cook 3 minutes, stirring occasionally. Pour over pork chops.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 7, 2008 Mexican Halibut

Easy Tastebud Delights

03.07.08 Edition (March 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Friday to you! We are supposed to get yet another all time snowstorm this weekend. Let's hope it's not as bad as the weatherman is predicting.

Today's recipe sounds tasty, I can't wait to try it. Enjoy!

Mexican Halibut

1 medium sliced onion
1 clove crushed garlic
1 tbsp. olive oil
1 can diced tomatoes
1/4 cup salsa
1-1/2 lb. halibut

Cook onion and garlic in oil in skillet over medium-high heat until tender.

Stir in undrained tomatoes and salsa; cook 3 minutes.

Add fish; cook 4 to 6 minutes or until fish flakes easily with fork.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

March 6, 2008 Oatty Meatloaf

Easy Tastebud Delights

03.06.08 Edition (March 6, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you have a wonderful Thursday planned!

Today's recipe is one that I remember having as a kid. Mom always had oatmeal in the house and I remember her adding it to meatloaf. Just like Mom, I have it in the pantry but rarely use it for anything but a breakfast cereal. Enjoy!

Oatty Meatloaf

1 egg
1/4 cup milk
1 cup uncooked, non-instant oatmeal
1-1/2 lb. lean ground beef
1 medium, chopped onion
1 tsp. dried thyme
2 tbsp. Dijon mustard
1/2 cup chopped parsley or 3 tablespoons dried parsley
salt and fresh, cracked black pepper, to taste
1/2 cup barbecue sauce

Beat egg and add milk. Mix together. Pour over oatmeal and let sit for 30 minutes. Preheat oven to 350 degrees. After oats have been soaked, add the rest of the ingredients and mix well. Form into a loaf and place on a baking sheet. Top meatloaf with barbecue sauce for added flavor.

Bake for 35-45 minutes or until brown and crusty on the outside.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .