| EUREKA'S SUGARLESS BANANA OATMEAL COOKIES | |
3 ripe mashed bananas 2 cups instant oatmeal 1/4 cup soymilk 1/3 melted earth balance or coconut oil cinnamon/nutmeg/ginger 1 tsp. vanilla 1/2 cup raisins (regular or golden) 1 cup nut/seed mix * Mix and let sit for at least 10 minutes. Spoon into 1-1/2 inch cookie mounds on a greased cookie sheet. Bake for 10-15 minutes in a 350°F oven. Cooks Note: My nut mix is usually flax seed, pumpkin seeds, sunflower seeds and chopped hazelnuts | |
Monday, January 31, 2011
EUREKAS SUGARLESS BANANA OATMEAL COOKIES
Friday, November 27, 2009
Deer Chili
Deer Chili
1 lb. ground deer meat
1 onion, chopped
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1 pt. tomato juice
1 can tomato sauce
1 can whole kernel corn
1 can pinto or kidney beans
1 pkg. chili mix
Brown meat, onion and garlic in skillet. Put in slow cooker along with all other ingredients. Cook on low setting for 6 to 10 hours or overnight. I double this and freeze. Use in winter for a quick meal. Serve over cooked rice or eat with crackers.
All-American Chocolate Chip Cookies
All-American Chocolate Chip Cookies
2/3 c Butter or margarine, softened
1/3 c Shortening
1 c Packed brown sugar
1/2 c Granulated sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 pk Semisweet chocolate chips
1 c Chopped walnuts
In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2" apart, onto greased baking sheets. Bake in 350 degree F. oven 8-10 minutes, just until edges are golden (centers will still be soft). Remove to wire racks to cool.
Makes about 3 dozen cookies.
Saturday, August 29, 2009
GREENS WITH CORNBREAD DUMPLINGS
| GREENS WITH CORNBREAD DUMPLINGS | |
2 lbs. turnip greens 1 lb. mustard greens 1 lb. spinach 2 qts. boiling water 1 lb. bacon 1 chopped onion 1/2 tsp. salt 2 tbsp. sugar 2 tsp. crushed red pepper 1 1/2 c. cornmeal 4 tbsp. flour 1 tbsp. salt 1 tsp. sugar 1 c. boiling water Strip greens from stalks; wash thoroughly and drain. In a pot, combine 2 quarts boiling water, bacon, and onion. Boil for 1/2 hour; add greens, 1/2 teaspoon salt, and 2 tablespoons sugar; cover. Cook slowly for 2 hours. In a bowl, combine cornmeal, flour, remaining salt, and sugar. Add 1 cup boiling water. Stir constantly until mixture is stiff. Form small balls of dough; drop into cooking greens. Add crushed red peppers and cover. Cook slowly for 1/2 hour. Serve greens surrounded by dumplings. Serves 8 | |
Friday, August 21, 2009
Healthy Tuna Salad
Greek yogurt is the secret ingredient that makes this tuna salad even more nutritious.
Per Serving: 104 Calories, 1.4g Fat, 4g Carbohydrates, 3g sugars, 18.1g Protein, 0g Fiber
Yield: Serves 5, 1/4 cup servings
Ingredients
Instructions
- Drain tuna
- Place all ingredients in a bowl and stir to combine
- Measure out five, one-quarter cup servings in a storage container
Thursday, August 13, 2009
MEDITERRANEAN LEMON PEPPER CHICKEN
3-4 chicken breasts
2 lemons
2-3 tablespoons olive oil
1 large sweet onion, finely chopped
4 cloves garlic, crushed
1 teaspoon lemon pepper
2 cups chicken broth or water
1 can chick-peas or garbanzos, drained
1 tablespoon fresh parsley, minced
1 tablespoon Wondra or flour (optional)
Cut lemons into 2 halves each. Rub chicken with one lemon half.
In a large Dutch oven, saute onion in olive oil until soft and golden colored.
Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.
Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts).
If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.
Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.
Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.
2 lemons
2-3 tablespoons olive oil
1 large sweet onion, finely chopped
4 cloves garlic, crushed
1 teaspoon lemon pepper
2 cups chicken broth or water
1 can chick-peas or garbanzos, drained
1 tablespoon fresh parsley, minced
1 tablespoon Wondra or flour (optional)
Cut lemons into 2 halves each. Rub chicken with one lemon half.
In a large Dutch oven, saute onion in olive oil until soft and golden colored.
Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.
Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts).
If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.
Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.
Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.
Safe And Easy Weightloss  How I lost 20 pounds in 21 days without using pills or drugs on a tasty Mediterranean Diet, you can easily do the same if you truly want to. Mediterranean Diet |
Sunday, August 2, 2009
MEDITERRANEAN CHICKEN SALAD
1 med. onion, peeled and quartered
2 carrots, peeled and chopped
1 leek, white part only OR 3 scallions, white part only
1 tsp. dried thyme
1 bay leaf
6 parsley sprigs OR 1 1/2 tbsp. dried
12 black peppercorns
Salt
3 whole chicken breasts, about 3 lbs.
1/3 c. best quality olive oil
1 1/2 tsp. dried oregano
Juice of 1 sm. lemon (use 1/2 lemon, taste and use more if desired)
3/4 c. black olives
2 tbsp. capers, drained
8 cherry tomatoes, halved OR 2 med. tomatoes in wedges
1/4 lb. green beans, cooked
Salt and fresh pepper to taste
Measure 4 cups water in large kettle, add onion, carrots, leeks or scallions, thyme, bay leaf, parsley, peppercorns and salt to taste. Bring to boil and simmer uncovered 15 minutes. Add chicken, return to boil, reduce heat and simmer, partially covered until chicken is done, about 20 minutes. Let chicken cool in broth. Remove chicken (save broth for soup!) Discard skin and pull meat from bones. Tear meat into large pieces and combine in a bowl with olive oil and oregano. Cover and let stand at room temperature for 1 hour. Add remaining ingredients, toss and season to taste with salt and pepper. Add green beans just before serving. This is great for a picnic. Serve with fresh French bread and fruit.
2 carrots, peeled and chopped
1 leek, white part only OR 3 scallions, white part only
1 tsp. dried thyme
1 bay leaf
6 parsley sprigs OR 1 1/2 tbsp. dried
12 black peppercorns
Salt
3 whole chicken breasts, about 3 lbs.
1/3 c. best quality olive oil
1 1/2 tsp. dried oregano
Juice of 1 sm. lemon (use 1/2 lemon, taste and use more if desired)
3/4 c. black olives
2 tbsp. capers, drained
8 cherry tomatoes, halved OR 2 med. tomatoes in wedges
1/4 lb. green beans, cooked
Salt and fresh pepper to taste
Measure 4 cups water in large kettle, add onion, carrots, leeks or scallions, thyme, bay leaf, parsley, peppercorns and salt to taste. Bring to boil and simmer uncovered 15 minutes. Add chicken, return to boil, reduce heat and simmer, partially covered until chicken is done, about 20 minutes. Let chicken cool in broth. Remove chicken (save broth for soup!) Discard skin and pull meat from bones. Tear meat into large pieces and combine in a bowl with olive oil and oregano. Cover and let stand at room temperature for 1 hour. Add remaining ingredients, toss and season to taste with salt and pepper. Add green beans just before serving. This is great for a picnic. Serve with fresh French bread and fruit.
Safe And Easy Weightloss How I lost 20 pounds in 21 days without using pills or drugs on a tasty Mediterranean Diet, you can easily do the same if you truly want to. Mediterranean Diet |
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