Family Food Favorites
Monday, January 30, 2006 Banana Blueberry Muffins

2 extra-ripe bananas, peeled
2 eggs
1 cup firmly packed brown sugar
1/2 cup margarine, melted
1 cup blueberries
1 tsp vanilla
2-1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt

1. Puree bananas in a blender. In medium bowl, combine 1 cup pureed bananas, eggs, sugar and margarine until well blended. Stir in blueberries and vanilla.

2. In large bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened.

3. Spoon batter into well greased 2-1/2 inch muffin cups. Bake in 350F oven 20-25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Makes 12 muffins

Posted by Rae

Prepared by Rae :: 9:09 AM :: 0 comments Search the recipe box


Friday, January 27, 2006 Caroline's Cheesy Crock Cauliflower Soup

I also like to add broccoli to this recipe. Just keep in mind that if you do add extra stuff, the nutritional info supplied at the bottom will not be the same :)

2 cups chicken broth
2 8-ounce packages frozen cauliflower
1 medium stalk celery, chopped
1 medium carrot, chopped
1 small onion, chopped
1/2 tsp thyme
salt & pepper to taste
1 cup milk
1-1/2 cup shredded low fat cheddar cheese

1. Throw all ingredients except milk & cheese into a crock-pot and cook on low until veggies are very tender, about 4-6 hours.

2. Carefully pour mixture into work bowl of food processor fitted with a steel blade or into blender container. Cover and process until smooth. Or, if you like it a little lumpy and bumpy, use a potato masher and have at it in the crock-pot itself; mash to your heart's delight.

3. Place the cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and hot.

Per Serving: 235 calories; 16g fat; 15g protein; 8g carbs; 1g fiber; 46mg cholesterol; 701mg sodium

Low-Carb Serving Suggestion: A huge hearty salad (add sliced avacado, tomatoes and red onion to your choice of lettuce/greens)

Non Low-Carb Serving Suggestion: Add warmed whole wheat rolls to above

Source: Saving Dinner the Low-Carb Way

Posted by Rae

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Prepared by Rae :: 11:00 AM :: 0 comments Search the recipe box


Wednesday, January 25, 2006 Hearty Turkey Sandwich

Prep: 5 MIN Total: 45 MIN

1 round loaf bread
1/4 cup Miracle Whip
2 tbsp Dijon mustard
1/4 lb shaved deli turkey breast
3/4 cup spinach leaves
1/2 of a medium onion, thinly sliced, seperated into rings and cooked until golden brown
1/2 cup Mozza-Cheddar Shredded Cheese

1. Preheat oven to 400F. Cut a 1/2 inch thick slice from top of bread loaf, leaving 1 inch thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with dressing & mustard.

2. Fill bread shell with layers of turkey, spinach, onions and cheese; cover with top of bread loaf. Wrap with aluminum foil.

3. Bake 30 minutes or until cheese is melted and sandwich is heated through. Let stand 10 minutes. Cut into 4 wedges with serrated knife. Serve warm.

Makes 4 servings, 1 sandwich wedge each

Posted by Rae

Prepared by Rae :: 8:53 AM :: 0 comments Search the recipe box


Thursday, January 19, 2006 Steak & Pepper Stir-Fry

2 tbsp vegetable oil
1 lb boneless beef sirloin steak, cut into strips
2 cups sweet pepper strips (green, red, and/or yellow)
1 onion, cut into 8 wedges
2 cloves garlic, minced
1 can cream of mushroom soup
1 tbsp soya sauce

1. In large skillet or wok, heat half the oil. Stir-fry beef until browned. Remove from skillet, set aside.

2. In same skillet, heat remaining oil. Stir-fry peppers, onion and garlic until tender-crisp.

3. Stir in soup and soya sauce. Bring to boil. Return beef to skillet.Heat through, stirring occasionally. Serve over rice, if desired.

Makes 4 servings

Posted by Rae

Prepared by Rae :: 11:13 AM :: 0 comments Search the recipe box


Monday, January 16, 2006 Honey Chicken

Quick and easy!

1-1/4 lbs chicken thighs, skin removed
1/4 cup honey
2 tbsp soy sauce
2 tsp ketchup
salt & pepper to taste

1. Arrange chicken pieces in single layer in ungreased 2 quart casserole dish.

2. Mix remaining ingredients in a bowl. Pour over chicken.

3. Cover and bake in 350F oven for 1 to 1-1/2 hours until tender.

Serves 2

Posted by Rae

Prepared by Rae :: 4:55 PM :: 0 comments Search the recipe box


Tuesday, January 10, 2006 Appetizer Shrimp Kabobs

2 lb shrimp
1/2 cup lemon juice
1/2 cup vegetable oil
1/4 cup soy sauce
3 tbsp fresh parsley, chopped
2 tbsp onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced

1. Mix all ingredients together. Marinate 2 to 3 hours.

2. Soak wooden skewers in water while shrimp marinates. Thread shrimp on skewers when ready to cook.

3. Broil 3-4 minutes, 6 inches from heat, on each side. Baste occasionally with reserved marinade.

Note: These can also be done on the bbq.

Posted by Rae

Prepared by Rae :: 10:00 AM :: 0 comments Search the recipe box


Thursday, January 05, 2006 Sauteed Garlicky Spinach

1 (10 oz) bag baby spinach
1 tbsp olive oil
2 cloves garlic, pressed
salt & pepper to taste

1. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and saute for just a minute, making sure not to let it get brown.

2. Add half the spinach and saute for a minute. It will shrink up giving you room to add the other half. Keep sauteing until you get desired doneness.

Serves 4

Per Serving: 48 calories; 4g fat; 2g protein; 3g carb; 2g fiber; 0mg cholesterol; 56mg sodium

Source: Saving Dinner the Low-Carb Way

Posted by Rae

Prepared by Rae :: 9:18 AM :: 1 comments

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Wednesday, January 04, 2006 Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

2. Preheat the oven to 500F.

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325F. Continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145F for medium rare.

4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Posted by Rae

Prepared by Rae :: 10:48 AM :: 0 comments Search the recipe box