This blog contains my favorite recipes, many which are reduced fat and reduced sugar. Sometimes I like foods that are nutritious, yet delicious, but sometimes I like delicious and not so nutritious. I have been the co-owner of a fried chicken franchise in Michigan, and a family style restaurant in Montana. My mother was a professional cook in her early years, and I have gained a love of cooking and baking from her. Recipes received from other sources are duly noted; otherwise they are my own.
4 cups mixed salad greens (iceburg lettuce, romaine, red or green leaf lettuce, spinach, dark green salad mix, etc.)
1 cup any combination sliced bell peppers, cucumbers, zucchini
1/4 cup carrots, chopped, grated, sliced, etc.
1Tbsp. green onions or chives
1/2 cup cheese, cubed, grated, or chunked(feta, cheddar, mozzarella, etc.)
1 tomato cut into wedges
1/2 cup grilled chicken brushed with Yoshida’s Original Gourmet Sauce or your favorite oriental barbecue sauce
1/2 can mandarin oranges
Toasted sliced almonds
Toasted sesame seeds
Toss lightly together salad greens, peppers, cucumbers, zucchini, carrots, onions and cheese and place in medium-sized salad bowl.
Lay tomato wedged around outside edge of bowl.
Sprinkle hot or cold chicken around center and place mandarin oranges on top.
Sprinkle with toasted almonds, rice noodles and toasted sesame seeds.
Serve with Oriental Sesame dressing on the side.
YIELD: 2-4 servings
Substitute 1/3 cup canned chicken breast or chicken/turkey lunch meat for grilled chicken.
Toss all ingredients (except almonds and rice noodles) with Oriental Sesame dressing. Top with almonds and rice noodles and serve immediately in large bowl or individual servings.
Toss greens and place in salad bowl. Place other ingredients in individual bowls. Place Oriental Sesame Dressing in bottle with small opening at top. Serve buffet style.
Toasted almonds or sesame seeds: Spread almonds or seeds on cookie sheet. Place in 400 F oven until lightly browned. WATCH CLOSELY! Sesame seeds take very little time. Cool thoroughly and store in tight container.
We invented this favorite when we had our fried chicken franchise. It was easy to grab a bucket of frozen chicken and dump it into the crockpot along with the rest of the ingredients.
Cover bottom of crockpot about 1/4” deep with your favorite spaghetti sauce.
Alternate in crockpot:
Bell pepper strips
Cover generously with spaghetti sauce.
Heat on high until mixture begins to bubble (1-2 hours). Turn to low and continue cooking about an hour until chicken is heated through.
*For chicken, use leftover breaded and fried chicken pieces. Some fried chicken restaurants sell leftover frozen chicken at a reduced price. You can also purchase it at the grocery store. If you use frozen chicken, no need to defrost. Just let it cook a little longer.
2 1/2 cups cooked beans (use one of the following):
A. 3-4 cans red, pinto or kidney beans (mix or match).
B. Rinse and soak 1 lb. mixed dry beans (red, pinto, kidney) overnight in ample water in refrigerator. Drain, rinse, and add more water. Bring to boil, reduce heat to simmer and cook several hours until beans are tender.
C. Place rack with small holes in bottom of 4 quart pressure cooker. Rinse 1 lb. mixed dry beans and place in pot. Add water to about 3/4” below fill line (about 2/3 full). Add 2 Tbsp. cooking oil (keeps steam hole clear.) Heat on high until weight jiggles. Lower heat to just less than medium heat(weight will jiggle nicely, but not too hard.) Cook 45 minutes, then cool 5 minutes. Place under cool running water until pan is cool (about 10 minutes.) Remove weight, then remove lid. Drain beans.
Fry 1 1/2 lb. hamburger. Drain and place in crockpot.
Saute 1 medium onion, chopped, in about 2 Tbsp. oil in heavy fry pan on medium high until lightly brown to carmelize. Add to hamburger.
Add 2 quarts or 5 cans (14.5 oz.) diced tomatoes (if using home-canned tomatoes, use a potato masher to gently mash tomatoes.) If preferred, use tomato juice or puree tomatoes.
Add: 2 1/2 cups cooked beans.
Add:1 1/2 – 2 tsp. Chili powder (more if you like it hotter.
1 large bay leaf
1/2- 1 tsp. garlic powder
Salt and pepper to taste
6. Cook on high in crockpot until chili begins to simmer.
7. Turn to low and cook about 1-2 hours to blend flavors.
8. Remove bay leaf and serve chili.
Note: If you need to hold the chili, it can cook on low for several hours, or if your crockpot has a warm setting, use that after cooking 1-2 hours.
The original recipe came from the back of a cornstarch box, but the using of Splenda was my idea. (Blancmange (pronounced /bləˈmɒnʒ/ or /bləˈmɑːndʒ/)
Yield: 8 servings
Mix in 3qt. Pan:
1/2 cup sugar (can use up to half Splenda)
1/4 tsp. Salt
Gradually add while stirring:
4 cups milk (can use skim milk or mixed powdered milk)
Stir constantly from this point on.
Cook over medium heat for about 10 minutes, until mixture begins
Turn heat to medium low and continue cooking for 8-10 minutes.
Stir 1 cup of mixture into:
2 well-beaten eggs*
Add egg mixture to milk mixture and continue cooking 2 minutes.
Do not overcook.
Remove from heat and cool 2-3 minutes.
Add: 1 tsp. Vanilla (real vanilla is best).
Pour into molds, small bowls, or one larger bowl.
Cool slightly, then cover and refrigerate. *If you happen to have egg yolks left over from a previous recipe, you can use them. I recently used 3 yolks and 1 whole egg, and it worked fine.
One of my favorite things to do is divide the pudding into 8 containers with lids and refrigerate for future use. When I am hungry for pudding, I like to put it into the microwave long enough to heat it. Sometimes I throw in a few chocolate chips when I get ready to eat the warm pudding. Hot pudding is so yummy!