HOME COOKING

RECIPES FOR A HEALTHY LIFE

Nutritious, healthy recipes, main dishes, and good home cooking.

INGREDIENTS:

2 whole chicken breasts, deboned and skinned, cut in 1/2" slices
4 bell peppers, 2 red, 2 green, cut in 1" cubes
1 large onion, 1/2" slices
1 c mushrooms, sliced
2 Tbsp olive oil
2 cloves garlic, mashed
2 tsp basil
1 can low fat cream of mushroom soup
2 c Cooked Rice

For Marinade, combine:

1/2 c red wine vinegar
1 tsp Oriental 5 spice powder
1 clove garlic, mashed
1/4 c onion, finely chopped
1/2 tsp seasoned salt

DIRECTIONS:

Marinade chicken strips overnight in the refrigerator. Saute peppers, onion, basil and garlic in olive oil until onions begin to turn transparent. Add chicken, sprinkle with a bit more seasoned salt and saute about 5 minutes. Add mushrooms, mushroom soup and 1 can of water. Bring to a boil. Cook 10 minutes. Serve over rice.

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CHICKEN JAMBALAYA

INGREDIENTS:

1/2 a whole chicken, deboned and skin removed
3 Tbsp bacon, uncooked and chopped into small pieces
1/2 c green pepper, chopped
1/2 c celery, chopped
1 large onion, chopped
4 c water, 4 chicken bouillon cubes
OR: 4 cans chicken broth/stock
1 tsp parsley, chopped fine
1/2 tsp powdered bay leaf
3 garlic cloves, mashed
1 1/2 cups tomato, chopped
2 cups uncooked rice 1 1/2 is using brown rice)

For Marinade, combine:

1/2 c red wine vinegar
3 Tbsp olive oil
1 tsp lemon pepper
1 clove garlic, mashed
1 tsp poultry seasoning
1/2 tsp seasoned salt
Dash of hot pepper sauce (or to taste)

DIRECTIONS:

Marinate chicken parts over night in refrigerator. In large skillet with high sides, brown chicken with chopped bacon, add another dash of hot sauce. Remove from skillet. In same pan add, peppers, celery and onion, cook until soft. Add chicken broth/stock, parsley, bay leaf and garlic, bring to a boil. Add chopped tomatoes, rice, and cooked chicken - return to boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Serve.

LIGHT & SIMPLE CHICKEN CORDON BLEU

INGREDIENTS:

4 boneless skinless chicken breast halves
2 slices fat-free ham halved
2 slices reduced-fat Swiss cheese halved 1/4 cup flour
1/4 cup bread crumbs
1 egg

DIRECTIONS:

Heat oven to 350 degrees. Place 1 chicken breast half, boned side up,between 2 pieces of plastic wrap or waxed paper. Working from center,gently pound chicken with flat side of meat mallet or rolling pin until about 1/8 to 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Place 1/2 slice each of ham and cheese on each chicken breast half. Fold in sides; roll up jelly-roll fashion, pressing ends to seal. If necessary, secure with toothpicks. Place flour and bread crumbs in separate shallow bowls. Place egg in another shallow bowl; beat well.Coat chicken with flour; dip in beaten egg. Roll chicken in breadcrumbs; place in ungreased 8-inch square baking dish. Spray chicken rolls with nonstick cooking spray. Bake at 350 degrees for 30 to 35 minutes or until chicken is fork-tender and juices run clear.

CHICKEN POT PIE

INGREDIENTS: 1 1/2 pounds cooked chicken
4 tablespoons butter
2 onions, sliced
3 tablespoons flour
1 cup chicken stock
1 cup milk
pinch powdered rosemary seasoning
4 firm tomatoes, sliced
pastry for 1 pie crust
1 egg, for glaze

DIRECTIONS: Cut chicken into bite size pieces. Melt butter in skillet and add onions. Mix in flour and cook for several minutes. Mix in chicken stock and milk. Bring to a boil and cook until it thickens, then add rosemary and seasoning. Mix chicken with sauce and place half in a 1 1/2 quart casserole dish. Cover with tomatoes, then add the rest of the chicken and sauce mixture. Roll out pastry to allow for a half inch overhang and cover the chicken mixture. Pinch the edges to seal. Mix egg and brush on the top of the pastry. Bake for 25 minutes at 425 degrees, then reduce the temperature to 375 degrees and cook for an additional 15 minutes until crust is a golden brown.

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HEAVENLY COD

INGREDIENTS:

2 lbs. Cod fillets, or any white fish
1/2 c Monterey Jack cheese, grated
2 c sliced mushrooms
1/4 c melted butter
Sauted sweet peppers, recipe below
Rice

For Marinade combine:

3 Tbsp. soy sauce
1 Tbsp lemon juice
1/2 tsp hot sauce
1/2 tsp lemon pepper

DIRECTIONS:

Marinate fish for 1 hour. Pre-heat oven to 350 degrees. In a 9X14 baking dish, place fillets in a single layer, place mushrooms over fish, sprinkle with cheese, pour butter over top. SEAL with foil and bake 35-40 minutes. Serve fish and juice over rice with Sauted Sweet Peppers.

SAUTED SWEET PEPPERS

INGREDIENTS:

2 yellow bell peppers, sliced
2 red bell peppers, sliced
1 Tbsp butter
1 clove garlic, mashed
sea salt to taste

DIRECTIONS:

Melt butter in pan. Add peppers and garlic. Saute until soft, but not limp. Salt to taste, and serve with Heavenly Cod.

LOW-FAT COD AND LENTILS

INGREDIENTS:

2 tsp olive oil
2 garlic cloves, finely chopped
1 cup chopped onion
1 cup lentils, picked through and rinsed
1 14.5 ounce can diced tomatoes
1 cup fat-free, low-sodium vegetable broth
1 1/4 pounds cod fillets cut into 4 pieces (or other white fish)
1/3 cup freshly chopped parsley

DIRECTIONS:

In a large skillet, heat oil on medium heat. Sauté onions until softened. Add lentils, tomatoes and broth. Bring to a boil, then simmer for 20-25 minutes, until lentils begin to soften. Add fish, cover tightly and cook for 8-10 minutes, until fish flakes easily with a fork.

CLASSIC CRAB LOUIE

INGREDIENTS:

1 lb Dungeness Crab Meat
1/2 lb Dungeness Crab Legs
3 c Salad Greens, shredded
1 c "Lite" Mayonnaise
1/4 c Chili Sauce
2 Tbsp Green Pepper, finely chopped
2 Tbsp Onion, finely chopped
2 Tbsp Fresh Parsley, finely chopped
1/4 tsp Cayenne Pepper
2 hard-cooked Eggs, quartered
2 Tomatoes, quartered
Black Olives
Asparagus spears
Parsley Sprigs
Lemon wedges

DIRECTIONS:

Line salad plates or bowls with salad greens and mound crab meat on greens. Combine mayonnaise, chili sauce, green pepper, onion, parsley and cayenne. Pour sauce over crab meat. Garnish plates with crab legs, eggs, tomatoes, olives, asparagus, parsley and lemon wedges.

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HAMBURGER STEW

INGREDIENTS:

1 1/2 lbs. lean hamburger, beef or turkey
4 c tomatoes, crushed or pureed
2 c tomato sauce
3 medium potatoes, cut into 1" chunks
3 large carrots, cut into 1" chunks
1 large onion, cut into 1" chunks
3 cloves garlic, mashed
1 tsp chili powder
1/4 tsp pepper
sea salt to taste

DIRECTIONS:

In a deep pot, lightly brown meat and break up into small pieces. Drain off any fat. Add rest of ingredients and bring to a boil. Reduce to a simmer, cover, and allow to slow cook for 2-3 hours until thickened. Serve with cornbread (see recipe below). Note: other vegetables, beans, corn, peas, etc, can be added. Macaroni or shells are also good. Add the last 1/2 hour of cooking. This recipe is very versatile and can be personalized for your own taste, but try the original first, you may not want to change it!

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MoMo's CORNBREAD

There are a lot of cornbread recipes out there. But, since mine never fails to get rave reviews, I figure one more won't hurt!

INGREDIENTS:

1 c cornmeal
3/4 c unbleached flour
3 tsp baking powder
1/2 tsp sea salt
1/2 cup milk
1/3 cup buttermilk
OR: 3/4 cup milk if no buttermilk handy
1 egg
3 Tbsp butter

DIRECTIONS:

Pre-heat oven to 425 degrees. Put butter in an 8X8" square, metal pan and heat in oven to melt. Mix dry ingredients together well, (first 4), in a mixing bowl. In a separate bowl, combine milks and egg, beat to mix well. Make a well in dry ingredients.With a potholder, remove pan from oven, tip to cover bottom and sides with butter, then pour 3/4 of the melted butter into the well. Set pan aside and immediately pour the milk/egg mixture into the dry. Stir until just moistened, but no flour remains, should be slightly lumpy. Pour batter into hot pan. Bake in oven for 20-25 minutes until golden brown. Serve hot with butter.

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ST. PATRICK'S DAY SPICED BEEF

INGREDIENTS: 6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves, finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1 teaspoon allspice
2 tablespoons molasses
2 heaping tablespoons brown sugar
1 pound cooking salt
2 teaspoons saltpetre

DIRECTIONS: Mix all spices and flavorings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl. Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat. Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.

An excellent side dish to go with your St. Patrick's Day Spiced Beef is:

COLCANNON

INGREDIENTS:

2 lbs potatoes, peeled and cut into 1 " pieces
1 small cabbage, cored and chopped
1 medium onion, sliced
1 C milk, fat-free or 2%
1/2 C cottage cheese
1/2 tsp white pepper

DIRECTIONS:

Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside. In a medium saucepan, simmer onions in milk for 5 minutes. When onions are soft, remove with a slotted spoon and put to one side, reserving the milk.

When potatoes are tender, drain well. Add half the milk used to simmer the onions. Mash the potatoes; add cottage cheese and white pepper, mash until blended. Use remaining milk if needed. Stir in cabbage and onions. Serve immediately.

BUFFALO

Buffalo is a very lean meat, with 80-95% less fat than beef, 30-40% more protein, and fewer calories than the same amount of skinless chicken or fish. It also takes less time to cook, and should be cooked at lower temperatures. It can easily be adapted to any beef recipe, but do adjust for the time and temperature difference. Roasts should be cooked at 275 degrees. To broil, move the rack down one step. The most important thing to remember is overcooking dries out the meat. It also adapts well to soups and stews, with no worry of drying out the meat.

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BUFFALO CHILI

INGREDIENTS:

1 lb Buffalo Burger
1 medium onion, chopped
2 stalks celery, chopped
1 1/2 tsp. cumin
2 tsp seasoned salt
1/2 c green pepper, chopped
1/2 tsp pepper
2 c tomatoes, diced
4 c cooked pinto beans
4 c tomato juice
3 tsp chili powder (add more to taste)
Dash of hot pepper sauce

DIRECTIONS:

Brown buffalo burger on low heat with onion and green pepper. Add cumin, celery, seasoned salt and pepper. Add tomatoes, beans, and juice. Season with chili powder and pepper sauce. Cook on low heat for 30 minutes. Serve.

MoMo's TAMALE PIE

INGREDIENTS:

Filling:

1 lb lean ground beef or turkey
1 medium onion, diced
2 cloves garlic, mashed
2 cups diced tomatoes1 cup corn
1 bell pepper, diced
1 cup cooked beans, pinto, kidney, or black
1/2 cup black olives, sliced
1/4 cup chili peppers, diced
1/4 cup corn meal
2 tsp chili powder
1/2 tsp salt
1/2 tsp lemon pepper
2 cups grated cheddar or jack cheese

Pie "Shell":

3 cups water
1 cup corn meal
1 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
1 Tbs butter

DIRECTIONS

Brown meat, onion and garlic together until meat is just cooked. Add next 10 ingredients and bring to a boil, then reduce temperature and simmer on LOW for 30 minutes.

While filling is simmering, stir water, cornmeal, salt, garlic, and chili powder together in a deep pot. Allow to sit for at least 15-20 minutes, stirring twice. This allows the cornmeal to soften and makes for a smoother "crust". Bring cornmeal mixture to a boil, stirring constantly, reduce heat to medium and stir for an additional 5 minutes *. Remove from heat and add butter and stir in well. Pour cornmeal mush into a deep Corningware dish and allow to cool for 30 minutes, pushing the mush out to the sides occasionally. When mush is stiff enough, use a spatula and form a crust up the sides of the dish and evenly smooth across the bottom. Crust should be about 1/2 inch thick.

Sprinkle some of the grated cheese on the bottom, then spoon filling to cover, add more cheese, then filling, ending with a layer of cheese on the top. Cover dish, bake in a 350 degree oven for about 45 minutes, or until filling bubbles and the cheese is lightly browned. Serve hot with salsa!

* NOTE: Cornmeal spits! Do wear long sleeves and stir vigorously to prevent burns!

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MINESTRONE

1 1/2 c Macaroni
1 1/2 c cooked pinto beans with juice
1 1/2 c tomato sauce
1 1/2 c diced tomatoes
1 can tomato paste
1/4 lb bacon, thin sliced
1/4 c onion, chopped fine
1 small head cabbage, chopped
3 carrots, sliced into 1/4" rounds
3 c water
3 beef bouillon cubes
1 tsp seasoned salt
1/2 tsp fresh basil
1/2 tsp fresh oregano
1/2 tsp fresh thyme
3 cloves garlic, mashed

Place all ingredients in a deep pot and bring to a boil. Stir well, and reduce heat to medium. Cover and cook for 30 minutes, stirring frequently. Serve.

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HAM AND NAVY BEANS

1 1/2 c navy beans
1 large ham bone (with some meat attached)
1 med. onion, chopped
3 Tbsp celery leaves, minced
sea salt and pepper to taste.

Soak beans (see Cooking Beans), drain and rinse. In a deep pot, put beans and ham bone in 8 cups of water, bring to a boil, reduce heat and simmer for 1 1/2 hours. Remove bone to a plate and cut meat off into small pieces and return to pot. Add onion and celery, return to a boil, then shut off burner and cover pot. Allow to sit for 1/2 -1 hour. Season with salt and pepper to taste. Serve with cornbread or biscuits.

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EASY BISCUITS

2 c unbleached flour
3 tsp baking powder
2/3 c milk
1/3 c canola oil
1/2 tsp sea salt

Heat oven to 425 degrees. In a mixing bowl, combine flour baking powder and salt, mix well. Add milk and oil, then gently fold into dry ingredients until all is moistened but still lumpy. Pinch off lemon-sized pieces of dough, pat into a flattened circles (don't over handle), and set 2" apart on an ungreased cookie sheet. Bake for 8-12 minutes until puffed up and golden.

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CABBAGE AND WHITE BEAN SOUP

2 c white beans, cooked
1 large onion, chopped
2 carrots, sliced 1/4 "
1 stalk celery, chopped
2 c chopped cabbage
3 c chicken broth
2 c tomato juice
1 Tbsp vinegar
1 Tbsp brown sugar
1 tsp caraway seed (optional)
1/4 c fresh parsley, minced

Saute onion, celery and caraway seed in olive oil until clear. Add carrots, cook 3 minutes, add cabbage, broth, juice and brown sugar. Bring to a boil, then reduce heat and simmer 20 minutes.Add beans, vinegar and a dash of pepper, bring back to a boil. Remove from heat and stir in fresh parsley. Serve.

MORE HEALTHY HOME COOKING RECIPES COMING SOON!

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Home Cooking

FRUITCAKE!

You'll need the following:
1 C water
1 tsp. baking soda
1 C sugar
1 C brown sugar
4 large eggs
Lemon juice
2 C dried fruit
Nuts
1 tsp. salt
1 FULL bottle of your favorite whiskey

Sample the whiskey to check for quality.
Take a large bowl.
Check the whiskey again to be sure that it is of the highest quality.
Pour one level cup and drink. Repeat.
Turn on the electric mixer. Beat 1 C of butter in a large fluffy bowl.
Add 1 tsp. sugar and beat again. Make sure the whiskey is still okay. Cry another tup.
Turn off the mixer.
Break two legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something. Who cares?
Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one tablespoon of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees.
Don't forget to beat off the turner. Throw the bowl out the window.
Check the whiskey again.
Go to bed. Who the heck likes fruitcake anyway??!!