Mulled Cider

This recipe came from my college roomie. She served this at her wedding (January) and every Christmas after I kept thinking I should make it. This year I finally did. I dumped everything in the slow cooker the night before, and we sipped on cider all day long Christmas Eve day. It was sooooo good! Her original recipe called for orange juice concentrate, which I didn't have, so I improvised and used regular OJ. There are no exact measurements - you can't really mess it up, so just add to taste. I did find that it needed more cinnamon sticks, so I added more in the morning for a total of about 10.

Mulled Apple Cider

apple cider (a gallon or so)
orange juice or orange juice concentrate (if OJ, use two cups. if concentrate, use less)
pineapple juice (optional, maybe a cup or so)
whole cloves (about 1 tbsp)
cinnamon sticks (about 10)

Dump it all in a slow cooker on "keep warm" setting the night before serving. Will keep in slow cooker for about 24 hrs - if it lasts that long!

Bubble Bread

I can't tell you how often as a child I woke up on Sunday mornings to the smell of Bubble Bread in the oven. Because it is mixed the night before, it was frequently Mom's choice for a speedy breakfast on church days. It had been years since I last enjoyed it, but I suggested to Mom that we make it the day after Thanksgiving. It's completely unfriendly toward dieters, but oh-so-good anyway! Just a note - you need to eat this as soon as it comes out of the oven because the gooey topping hardens very quickly.

Bubble Bread

1 pkg frozen dinner rolls (we use Parkerhouse brand)
1 stick butter or margine, melted
1 tsp cinnamon
1/2 c. brown sugar
2/3 c. chopped nuts, optional
1 pkg cook & serve butterscotch pudding (not instant)

Grease an angel food or bundt pan very well. In a small bowl, mix remaining ingredients until well blended. Place frozen rolls in pan and pour butter mixture over the rolls. Cover with a damp towel and allow to rise overnight. In the morning, bake at 350 for 30 minutes. Invert onto a plate and serve immediately.

Serves 6.

Cranberry Relish

I will be making a double batch of this super-easy relish tomorrow. Though I prefer to make it with Splenda, feel free to indulge with real sugar. How much you need depends on how sweet the berries are. Mix in the sugar last, a little at a time, until you like it.

Cranberry Relish

1 bag fresh cranberries
1 orange, peeled
1 single-serving applesauce
1 tsp cinnamon
1/2 - 1 c sugar or Splenda

Pulse the cranberries and oranges in a food processor until smooth. Stir in applesauce a d cinnamon. Add sugar to taste. Refrigerate a few hours before serving. Keep up to a week in fridge.

Thai Turkey

This is wickedly good - wonderful for leftover Thanksgiving turkey, or you can always use shredded chicken. I actually combined them both this time, because I didn't have quite enough of either, and it tasted just fine. It goes together in 15 minutes or less, and reheats very well - if there's any left! (Leftovers would be wonderful in a burrito, by the way.) It's very low fat (about 4 WW points), too. Serve over a bed of fresh spinach leaves.

Thai Turkey

3 c. diced or shredded turkey
3 green onions
1 red bell pepper
2 garlic clove, minced
4 tbsp. soy sauce
2 tsp. Dried cilantro leaves
2 tbsp. honey
3 tsp. curry powder
2 tsp. sesame oil
1 tsp. cornstarch
1/2 tsp. crushed red pepper
1 tsp. vegetable oil
Cilantro sprigs for garnish, optional

Coarsely shred turkey-breast meat. Thinly slice green onions; cut red pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper, and 1/3 cup water until well blended. In a skillet over high heat, in hot salad oil, cook green onions and pepper, stirring frequently, until vegetables are tender and golden. Stir in liquid mixture and shredded turkey meat and cook, stirring to coat turkey well, until heated through. Garnish with cilantro sprigs.

Serves 4.

Italian Chicken Soup

The original recipe for this elegant soup called for the cook to make her own broth. I did that - once. After that I decided to make the recipe considerably easier on myself, and started using vegetable broth instead. The chicken in this recipe is a good candidate for the slow-cooked Just Chicken, but I have used rotisserie with good success, too. It reheats and freezes quite well.

Italian Chicken Soup

1 carton (4 cups) vegetable broth
2 cups water
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 15-oz can diced tomatoes, undrained
6 green onions, sliced thin
1/2 c. chopped fresh parsley or 1-2 tbsp. dried parsley
1/4 c. ketchup
1 tsp. crushed rosemary
1/2 tsp basil
2 garlic cloves, minced
1/2 tsp black pepper
2 5-oz cans kidney beans, rinsed and drained
3 c. shredded cooked chicken
Parmesan or Romano cheese, optional

Combine all ingredients except beans and chicken in a large soup pan.Bring to a boil. reduce heat; cover and simmer for 30 minutes. Add beans and chicken, heat through. If desired, garnish with cheese. Serves 6-8.

White Chili

I adapted this recipe from one I found on the internet, and YUM! This uses chicken from the Just Chicken recipe, but you can use whatever you happen to have. It's a nice change from traditional chili, and if you want to kick up the heat, just add more cayenne and chipotle seasonings.

White Chili

1 tsp. canola oil
1 medium onion, chopped
3 cups shredded cooked chicken
2 cups chicken broth
1 7-oz can diced green chilies, undrained
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantrao
1/2 tsp. chipotle chili powder
1/8 tsp cayenne
2 15-oz cans cannelinni beans (great northern), rinsed and drained
8 oz block pepper jack cheese, divided
sour cream, optional

Heat oil over medium-high heat in a large saucepan. Add onions and cook until tender. Add chicken, broth, and spices. Bring to a boil; reduce heat, cover and simmer for 15 minutes.

Cut block of cheese in half. Shred one half and set aside for garnish. Cut the other half into small cubes. Add cheese cubes and beans to chili. Stir well. Cover and simmer 5 minutes, or until cheese is melted and can be stirred thoroughly into chili.

Stir in beans and cook until warmed through. Garnish with sour cream and shredded cheese. Serves 6-8.

Just Chicken

I enjoy chicken dishes, but I hate to cut and handle raw chicken. Gross. Recently I discovered a couple of tricks for cooking it that are a) relatively mess-free; b) super-duper easy; and c) produce jaw-droppingly tender chicken that falls apart when you touch it.

So... Tip One: freeze your chicken, and only thaw it enough to get a sharp knife through it. It's so much easier to handle this way, and considerly less slimy. (Though I will admit that your hands get pretty cold by the time you're finished!)

Tip Two: Cook that sucker in the crock pot! I have a 3-qt pot that will hold about 6 boneless skinless chicken breasts (cut up in big chunks). I drop it in the cooker just before bed. In the morning, it's nice and tender, and I pull out the chicken to cool just to the point that I can handle it without burning my fingers, and shred it in a large bowl. This will produce enough shredded meat for 3-4 recipes, or it will make burritos for a crowd of 20 or so. You always want some kind of liquid, but there doesn't have to be a lot of it, either.

Here are a few options for seasonings and liquids. For each one, cut the chicken in big chunks, mix up into the liquid, and cook on low for about 8 hours:

Spicy Chicken
1 jar salsa, your choice
1/2 c. chicken broth or water
chili powder to taste
(You can reserve the liquid if you want, or you can chunk it. I use about a cup and mix it back into the shredded chicken if I am using it for burritos or tacos.)

Generic Chicken (suitable for most any recipe)
1 1/2 c. chicken broth
pepper to taste
pinch garlic powder
salt, optional
(This makes delicious broth. Strain out the gook that floats to the top and save it for a later recipe.)

Italian Chicken
1 1/2 c. chicken broth
1 tsp. oregano
1 tsp. basil
1/2 tsp. crushed rosemary
1 bay leaf
black pepper to taste
(Another good one for broth, but make sure you use it in a dish it will complement)

FYI: one boneless skinless chicken breast will shred into about 3/4 cup of meat.

Bruschetta Tilapia

Ever start to make something that sounded good in your head, but the actual execution was a disaster? I do that a lot. I'm trying to diet again, and I knew that fish would be good for me. It's something I usually enjoy, but a while back I had some that wasn't cooked all the way and I've struggled to eat it since then. But... big bags of tilapia were on sale, so I decided to try again. I had some Campari tomatoes that were going to go bad soon, so I thought I'd tried a bruschetta-inspired fish. I was not entirely confident in my idea, I must confess.

Lemme tell you... it rocked! Soooo good. Think I'm over my fish issues now. :) Even better, it only took a couple of minute to throw it in the oven. I made it for one, but you can easily adjust to make as much as you need - just make sure you give each piece of fish room to cook evenly.

Bruschetta Tilapia

1 tilapia filet
4 cherry tomatoes, quartered
1 tsp dried basil
salt & pepper to taste
1/4 c. reduced-fat mozzarella

Preheat oven to 380. Line a cookie sheet with foil and spray with nonstick cooking spray. Arrange tomatoes on top of fish and sprinkle with basil, salt and pepper. Bake for 12-18 minutes, or until fish flakes with fork (some people like it more done than others; use your best judgment. Just make sure it's cooked through.) Sprinkle with mozzarella. Serves 1.

Honey-Lime Chipotle Chicken

It's been a bit too long since my last post. However, I have started Weight Watchers again for the umpteenth time, and decided to do a little experiment on the grill. The first recipe is for the marinade; I daresay it would be delicious on pork as well as chicken. The second is one version of a salad; and let me assure you that it's divine. I used some of the reserved marinade as a dressing, but a simple vinegar-and-oil treatment would also be tasty.

Chipotle powder adds a smoky heat; use more or less to suit your personal preferences.

Honey-Lime Chipotle Marinade

2/3 c. lime juice
1/4 c. honey
2 tbsp. olive oil
1 tbsp. chipotle pepper powder

In a small bowl, whisk all ingredients until well blended.

To marinate chicken, trim 3 lbs. boneless skinless chicken breasts and put them in a gallon-size ziploc bag. Pour in half of the marinade. Seal the bag and spread chicken evenly. Refrigerate two hours to overnight, and turn at least once to ensure marinade spreads evenly. Grill over medium-high heat, basting frequently with half the remaining marinade, until juices run clear.

Honey-Lime Chipotle Chicken Salad

1 boneless skinless chicken breast, grilled and marinated
2 tbsp. Honey-Lime Chipotle Marinade
1 medium tomato, diced
1 kiwifruit, diced
1 scallion, chopped
2 c. baby spinach or other greens

Combine all vegetables. Top with chicken and marinade. Serves 1.

Some Changes

I apologize, but lately I seem to be getting a lot of spam comments. To help avoid it, I've turned on comment approval and word verification. I'm sorry, but it's driving me crazy and I don't want to subject what few readers I do have to the obnoxiousness of the spam.

Refrigerator Pickles

I'm back on a diet (surprise, surprise!), and I'd bought tons of veggies, including a monster of a cucumber. Jeff won't eat them, and I'm not crazy about eating them plain, so I decided to experiment with a refrigerator pickle - no canning requiring. If I do say so myself, they are quite tasty. You can adjust the number of Splenda packets to your taste - I personally like them a little sweet.

Refrigerator Pickles

1 large cucumber, sliced as thinly as possible
1/2 c. white vinegar
3-5 splenda packets
1 tsp. celery seed
3 whole black peppercorns

Combine all ingredients in an airtight container. Seal and turn over container a few times to coat cucumber slices. Chill several hours before serving.

Sausage Spaghetti Pie

I love spaghetti in all forms, and this recipe was especially intriguing because it is lower in fat and calories. I doubled it from the original and switched up the ingredients a bit. Nutrition is calculated for Ragu No-Sugar Added sauce and whole-wheat spaghetti.

Sausage Spaghetti Pie

8 oz uncooked whole wheat spaghetti
1 pound smoked turkey sausage, diced
1 26-oz jar spaghetti sauce
1 15-oz container reduced-fat ricotta cheese
3 egg whites
3/4 c. grated Parmesan cheese, divided

Preheat oven to 350. Cook spaghetti according to package directions.Meanwhile, in a nonstick skillet, saute sausage for 3-4 minutes or until browned; stir in spaghetti sauce.

In a small bowl, combine ricotta cheese and one egg white; set aside. Drain spaghetti; add 2/3 cup Parmesan and remaining egg whites. Press onto bottom and up the sides of a 9x13 casserole dish coated with nonstick cooking spray. Spoon ricotta mixture into crust. Top with sausage mixture.

Bake, uncovered, for 20 minutes. Sprinkle with remaining Parmesan and bake 5 minutes longer or until heated through. Let stand 5 minutes before slicing.

Serves 8.

Nutrition Info: 313 calories, 11g fat, 6g fiber

Chicken, Cheddar & Apple Toss

Forgive me for another salad recipe. It's a slightly odd combination (or at least I thought so, but I might just be uncultured). This serves one, and the ingredients are not cut in stone - use however much or little you wish.

Chicken, Cheddar & Apple Toss

1 c. baby spinach, torn
2 oz. grilled chicken, diced
1/2 apple, diced
2 oz. cheddar cheese, cut into slivers
red onion, thinly sliced (to taste)
1 tbsp. dijon mustard
1 tsp. olive oil
2 tsp. vinegar
black pepper

Arrange first five ingredients on plate. Whisk together mustard, oil, vinegar, and black pepper. Drizzle over salad.

Caramel Apple Salad

This particular little gem has been floating around the Weight Watchers message boards for some time, and I kept ignoring it because I thought I didn't like pineapple. Now that I've had a change of heart for that particular fruit, I decided to give it a try - and oh, my, is it a wonderful treat! Totally fat-free, it makes a great snack, side dish, or dessert, and I think I will take it to the next potluck dinner. It goes together in ten minutes or less, and I've had some in the fridge for five days and it still tastes fine.

Caramel Apple Salad

1 20-oz can crushed pineapple, undrained
1 box sugar-free fat-free butterscotch pudding mix (instant)
1 8-oz tub fat-free Cool Whip
4 Granny Smith apples, cored and diced (skins on)

In a large bowl, stir dry pudding mix into pineapple until well blended. Fold in Cool Whip. Stir in apples.

Serves 6-10 (depending how quickly they devour it!)

Spicy Chicken Heck-Yeah Soup

I occasionally have one of those days when I'm hungry, and I know I planned menus, but can't remember where I left the list, so I just start throwing stuff in a pan, hoping for the best. Today was one of those days. What came out of the skillet was so delicious that Jeff can't quit ranting about it. I asked him what I should call it, and "Chicken Heck-Yeah" is what he came up with. Goofy as it is, I can't think of a more original name than that, so Chicken Heck-Yeah soup it is.

By the way, this is a Weight Watchers Core (or Filling Foods) recipe.

Spicy Chicken Heck-Yeah Soup

2 chicken breasts, cut into 1/2 inch pieces
1 tsp salt-free southwest seasoning (i.e., Mrs. Dash)
1 14-oz can petite diced tomatoes
1 14-oz can tomato sauce
1 4-oz can diced green chilies
2/3 cup frozen corn
1 15-oz can black beans, rinsed & drained
2 cups water
1 tsp black pepper
1 tsp chili powder
1/2 tsp oregano
3/4 cup uncooked instant brown rice

for garnish
lime juice, tortilla chip, shredded cheese, sour cream, etc.

In a very large skillet sprayed with cooking spray, brown chicken until juices run clear. Add tomatoes, tomato sauce, corn, beans, water, and spices. Bring to a boil. Add rice; reduce heat. Cover and simmer for 10-15 minutes. Serve with garnishes as desired.

Sweet & Sour Chicken Stir-Fry

This delish concoction came from the Biggest Loser Family Cookbook. I added carrots and extra peppers for color, and think the result is yummy!

Sweet & Sour Chicken Stir-Fry

1 tbsp. cornstarch
1 tsp. garlic powder
1/4 salt
ground black pepper to taste
1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size cubes
1 tbsp. toasted sesame oil, divided
1/2 each red, green, and yellow bell pepper, cut in half-inch pieces
1/2 onion, cut into half-inch pieces
3 carrots, cut into matchstick-size pieces
2 tbsp freshly minced garlic
1/2 cup bottled sweet & sour sauce

Heat half of the sesame oil in a large nonstick skillet over medium-high heat. Add peppers, carrots, and onion. Stir frequently until tender. Transfer to a bowl and keep warm.

Meanwhile, combine cornstarch, garlic powder, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Transfer to skillet. Spread into a single layer and cook until juices run clear, about 5 minutes. Stir vegetables back in to reheat. Remove from heat; stir in sweet & sour sauce. Serve with rice.

Serves 4.

223 calories, 5g fat, 1g fiber, 283 mg sodium (does not include rice)

Strawberry Salad

Forgive me for yet another super-simplistic recipe. This combination is so simple, and yet so good, that I just had to share. (Besides, it looks so pretty on the plate!)

The amounts serve one person, but obviously it would be easy to double. I use Maple Farms brand dressing - it's very good.



Strawberry Salad

2 cups baby spinach leaves, torn a bit
1/2 grilled or baked chicken breast, sliced
4 large strawberries, diced
2 tbsp. raspberry viniagrette

Arrange on a plate and drizzle with dressing. Serves 1

Baked Brown Rice

I will admit that cooking rice should be a no-brainer. But brown rice is trickier, because it gets gummy on the stovetop. I love the nutty flavor of brown rice, and when I found this method for cooking it (which I believe comes from Alton Brown's Good Eats), I will thrilled. It's easy, low-mess, and gives you perfect brown rice every time.

Baked Brown Rice

1 1/2 cups long-grain brown rice (not instant)
2 1/2 cups fat-free beef or chicken broth
1 tsp salt, optional

Preheat oven to 375. Put rice in a 2-qt casserole dish coated with cooking spray. In a saucepan, bring broth just to a boil. Pour over rice, stirring to combine. Cover tightly with heavy-duty aluminum foil. Bake on middle rack for 1 hour. Fluff with fork.

Sweet & Sour Ham Skillet

As I get older, I have learned to try food that previously made me turn up my nose. On an impulse, I decided to get a pineapple, and then didn't know what to do with it. I found this recipe on AllRecipes, and, as usual, adapted it somewhat. This is my version - definitely a keeper. I did use the fresh pineapple, but it originally called for a 20-oz can of unsweetened pineapple tidbits, which you could easily use if pineapple is out of season.

Note: cornstarch-based sauces don't usually freeze well, so you need to plan on eating it all at once (it would be an excellent dish for guests) or getting leftovers from the fridge within 4 days.



Sweet & Sour Ham Skillet

2 tbsp. olive oil
1 onion, julienned
3-4 carrots, julienned
1 c. fresh pineapple, chunked (reserve juices from pineapple when cutting)
1 lb. fully cooked ham steak, chopped (97% lean)
2 tbsp. brown sugar
2 tbsp. cornstarch
1 1/2 cups cold water
2 tbsp vinegar
4 teaspoons prepared mustard
1 tsp. ginger
4 tbsp. soy sauce
hot cooked brown rice

Heat oil in a skillet over medium heat. Add onion and carrots and saute five minutes, until just starting to soften. Add ham and cook five minutes longer, stirring frequently.

In a bowl, combine brown sugar and cornstarch. Whisk in water, vinegar, mustard, ginger, and soy sauce. Slowly pour into skillet. Turn heat to high and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Stir in pineapple and cook 2 minutes longer, until sauce is thickened and bubbly.

Serves 6.

Not Your Average Tuna Sandwich

I will admit that I feel a little strange putting a sandwich recipe on the blog. Seems like it should be obvious, right? Well, this is an adaptation from a recipe in the Biggest Loser Family Cookbook, and it is so weird that I had to try it. It's kind of like a Reuben sandwich - initially, the flavors sound icky, but it's actually pretty good.

I used homemade hummus, since the store-bought kind is hard to find around here. I also roasted my own peppers, but you can buy them jarred if you prefer.

Not Your Average Tuna Sandwich

1 whole-wheat English muffin, split & toasted
2 tbsp. hummus
3 oz. tuna, drained & flakes
4 strips roasted red pepper
1/2 c. baby spinach leaves

Spread both sides of muffin with hummus, then layer remaining ingredients. Serves 1.