Category Archives: Recipes

Cakes, Desserts, Recipes

SINGLE SERVE 3-2-1 CAKE MIX

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Single Serve 3-2-1 Cake is bound to become one of those instant Cook’s Corner classics.

What you get is a mix that in minutes produces four dozen single servings of a sweet something resembling a cupcake. All they need to “bake” a single serving is a mug or bowl, a microwave and water.

The trade-off for a dessert made in a minute is that you wind up with an airier texture and a little less tenderness than a standard cake.

It is easy to remember how to make the cake if you remember it is called 3-2-1: You use 3 tablespoons of the mix stirred with 2 tablespoons water and microwave 1 minute.

You can use any flavor cake mix — chocolate, spice, carrot, red velvet, pineapple, lemon, orange — but for those with dehydrated ingredients, such as carrot cake, let the batter stand for a couple of minutes to soften before baking. And remember that one of the cake mixes must be angel food.

On the subject of angel food, keep in mind that the cake mix — at least the one I used — has a distinct almond extract flavor. It was complementary to the chocolate devil’s food cake mix I paired it with, but you might not like that overtone with some other flavors of cake mix.

Also, be ready to experiment with cooking containers to come up with one that works best. My first attempt, with a 5-inch dessert bowl, yielded a cake that was less than 1/2 inch tall. When I tried a smaller souffle dish, it ran over the sides and made a mess in the microwave. I did best with a coffee mug and a 4-ounce juice glass. Both give you a cylinder-shaped cake. I also had good results with a plastic muffin tin made for microwave use.

Copied from the Belleville News Democrat on Feb. 21, 2012

Ingredients:

1 box angel food cake mix

1 box any flavor cake mix

Cake:

2 tablespoons water

Mix: In a gallon-size, self-sealing food-storage bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer to other airtight container) and store in pantry up to 3 months, using as needed. Makes about 6 cups mix, which will make 48 small cakes.

Directions:

Cake: For each individual cake serving, measure 3 tablespoons of the mix into a small microwave-safe container, such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high 1 minute. If desired, top each cake with whipped topping or a sprinkling of confectioners’ sugar.

Nutrition:

Per cake: 80 calories (15 percent from fat), 1 gram fat, 0 cholesterol, 1 gram protein, 16 grams carbohydrates, 114 mg sodium.

 

Cakes, Desserts, Fruit Desserts, Recipes

Shortcut Strawberry-Vanilla Dessert

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7 Servings Prep: 15 Min. + Standing

Ingredients

    1. 2 cups fresh strawberries, sliced
    2. 1 teaspoon sugar
    3. 1-1/2 cups cold 2% milk
    4. 1 package (3.4 ounces) instant vanilla pudding mix
    5. 2 cups whipped topping, divided
    6. 1 loaf (10-3/4 ounces) frozen pound cake, thawed

Directions

    1. In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside.
    2. Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping. Yield: 7 servings.

Nutritional Facts1 serving equals 314 calories, 12 g fat (8 g saturated fat), 66 mg cholesterol, 379 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

 

 

Chicken-Turkey, Main Dishes, Recipes

Spicy Garlic Lime Chicken

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4 Servings Prep: 5 Min. Cook: 20 Min.

Ingredients

    1. 3/4 teaspoon salt
    2. 1/4 teaspoon black pepper
    3. 1/4 teaspoon cayenne pepper
    4. 1/8 teaspoon paprika
    5. 1/4 teaspoon garlic powder
    6. 1/8 teaspoon onion powder
    7. 1/4 teaspoon dried thyme
    8. 1/4 teaspoon dried parsley
    9. 4 boneless, skinless chicken breast halves
    11. 2 tablespoons butter
    12. 1 tablespoon olive oil
    13. 2 teaspoons garlic powder
    14. 3 tablespoons lime juice

Directions

    1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
    2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Nutritional Information

Amount Per Serving

Calories: 220

    1. Total Fat: 10.7g
    2. Cholesterol: 84mg
    3. Sodium: 555mg
    4. Total Carbs: 2.4g
    5.     Dietary Fiber: 0.3g
    6. Protein: 27.7g

 

 

Main Dishes, Pork-Sausage, Recipes

Crustless Spinach Quiche

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6-8 Servings Prep: 25 Min. Bake: 40 Min.

Ingredients

1 cup chopped onion

1 cup sliced fresh mushrooms

1 tablespoon vegetable oil

1 package (10 ounces) frozen chopped spinach, thawed and well drained

2/3 cup finely chopped fully cooked ham

5 eggs

3 cups (12 ounces) shredded Muenster or Monterey Jack cheese

1/8 teaspoon pepper

Directions

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham. cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts1 serving (1 piece) equals 255 calories, 19 g fat (10 g saturated fat), 180 mg cholesterol, 482 mg sodium, 5 g carbohydrate, 2 g fiber, 17 g protein.

 

Beef, Main Dishes, Recipes

Beef Burgundy

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8 Servings Prep: 15 Min. Cook: 7 Hours

Ingredients

6 bacon strips, diced

1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 small onion, halved and sliced

1 medium carrot, sliced

2 tablespoons butter

1 tablespoon tomato paste

2 garlic cloves, minced

3/4 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1/2 pound fresh mushrooms, sliced

1/2 cup burgundy wine or beef broth

5 tablespoons all-purpose flour

2/3 cup cold water

Hot cooked noodles, optional

Directions

In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.

Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.

Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired. Yield: 8 servings.

Nutritional Facts3/4 cup equals 460 calories, 29 g fat (12 g saturated fat), 130 mg cholesterol, 663 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.

 

Main Dishes, Recipes, Seafood

Basil Tuna Steaks

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6 Servings Prep/Total Time: 20 Min.

Ingredients

    1. 6 tuna steaks (6 ounces each)
    2. 4-1/2 teaspoons olive oil
    3. 3 tablespoons minced fresh basil
    4. 3/4 teaspoon salt
    5. 1/4 teaspoon pepper

Directions

    1. Drizzle both sides of tuna steaks with oil. Sprinkle with the basil, salt and pepper.
    2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center. Yield: 6 servings.

Nutritional Facts1 tuna steak equals 214 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 358 mg sodium, trace carbohydrate, trace fiber, 40 g protein.

 

 

Main Dishes, Recipes, Seafood

Tuna Patties with Dill Sauce

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4 Servings Prep: 45 Min. Cook: 10 Min.

Ingredients

    1. 2 large parsnips, peeled and cut into 1/2-inch slices
    2. 2 egg whites, lightly beaten
    3. 1/2 cup soft bread crumbs (about 1 slice)
    4. 1/4 cup finely chopped green onions
    5. 1 tablespoon dried parsley flakes
    6. 2 teaspoons lemon juice
    7. 1/2 teaspoon grated lemon peel
    8. 1/2 teaspoon dill weed
    9. 1/4 teaspoon pepper
    10. 2 cans (6 ounces each) light water-packed tuna, drained and flaked
    11. 2 teaspoons olive oil
    12. DILL SAUCE:
    13. 1/2 cup fat-free mayonnaise
    14. 1 teaspoon lemon juice
    15. 1 teaspoon grated lemon peel
    16. 1/2 teaspoon dill weed

Directions

    1. Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well.
    2. Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and peel, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft).
    3. In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties. Yield: 4 servings.

Nutritional Analysis:One serving (2 patties with 2 tablespoons sauce) equals 211 calories, 3 g fat (trace saturated fat), 55 mg cholesterol, 635 mg sodium, 16 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

 

 

Main Dishes, Pork-Sausage, Recipes

Pork Schnitzel

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2 Servings Prep/Total Time: 25 Min.

Ingredients

    1. 2 pork cutlets (about 5 ounces each)
    2. 2 tablespoons all-purpose flour
    3. 1/4 teaspoon seasoned salt
    4. 1/8 teaspoon pepper
    5. 1 egg
    6. 2 tablespoons milk
    7. 1/4 cup dry bread crumbs
    8. 1/4 teaspoon paprika
    9. 1 to 2 tablespoons vegetable oil
    10. SAUCE:
    11. 2/3 cup chicken broth, divided
    12. 1-1/2 teaspoons all-purpose flour
    13. 3 tablespoons sour cream
    14. 1/8 teaspoon dill weed
    15. Salt and pepper to taste

Directions

    1. Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
    2. In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. Yield: 2 servings.

Nutritional Facts1 serving (1 each) equals 341 calories, 19 g fat (6 g saturated fat), 157 mg cholesterol, 687 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein

 

 

 

Chicken-Turkey, Main Dishes, Recipes

Honey Mustard Chicken

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4 Servings Prep/Total Time: 30 Min

Ingredients

    1. 4 boneless skinless chicken breast halves (4 ounces each)
    2. 1 jar (12 ounces) chicken gravy
    3. 4 teaspoons Dijon mustard
    4. 2 to 3 teaspoons honey
    5. Hot cooked rice, optional

Directions

    1. In a large skillet coated with cooking spray, cook chicken over medium-high heat for 5 minutes on each side. Combine the gravy, mustard and honey; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts1 serving (prepared with fat-free gravy and 2 teaspoons honey; calculated without rice) equals 165 calories, 2 g fat (trace saturated fat), 72 mg cholesterol, 717 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

 

Beef, Main Dishes, Recipes

Marinated Eye Of Round Roast

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8-10 Servings Prep: 10 Min. + Marinating Cook: 55 Min. + standing

Ingredients

    1. 1 cup soy sauce
    2. 3/4 cup beef broth
    3. 1/2 cup olive oil
    4. 2 tablespoons red wine vinegar
    5. 4 to 5 garlic cloves, minced
    6. 1 teaspoon coarsely ground pepper
    7. 1 teaspoon dried thyme
    8. 1/2 teaspoon salt
    9. 1/2 teaspoon hot pepper sauce
    10. 1 bay leaf
    11. 1 beef eye of round roast (3-1/2 to 4 pounds)

Directions

    1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and roast. Seal bag and turn to coat; refrigerate overnight.
    2. Drain and discard marinade and bay leaf. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. Yield: 6-8 servings.