PORK CUTLETS WITH SAUT?ED APPLES
2 Tbl.+ 2tsp. Unseasoned dry bread crumbs
4 (approx 1/2 lb.) Thin pork cutlets
4 1/2 tsp. Dijon mustard
1 Tbl. Vegetable oil
4 1/2 tsp. Unsalted butter
1 Granny Smith Apples, washed,peeled and cut into thin slices
1 Tbl. Granulated sugar
Aluminum foil to cover meat

1. Spread the bread crumbs onto a sheet of wax paper. Brush the pork cutlets on both sides with the mustard, then coat with the bread crumbs.

2. In a skillet, warm the oil over medium-high heat. Add the pork and cook until browned, about 2 minutes on each side. Transfer the pork to a serving platter and cover with foil.

3. Add the butter to the skillet and warm over medium heat until melted. Add the apples and saut? until softened, about 3 minutes. Add the sugar, stirring to scrape any loose bits from pan.  Cook until the sugar has dissolved and the apples are tender, about 2 minutes.

4. Spoon the apples over the pork cutlets and serve.
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Pork Cutlets with Sauteed Apples for 2 Yum

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ROTINI WITH FRESH TOMATOES, BASIL, AND PARMESAN

4 SERVINGS 2 SERVINGS
1 lb. 1/4 pound Rotini (corkscrew shape or any tubular pasta
4 Tbl. 1 Tbl. Vegetable oil or margarine
8 2 Scallions (green onions), chopped
8 2 Tomatoes, coarsely chopped
6 cloves 1 1/2 cloves              Garlic, minced (depending on how large cloves are, adjust recipe)
OPTIONAL:
2 cup 1/2 cup Strips or cubes cooked ham, turkey, or chicken (about 5 oz. for 4 servings              2 1/2 oz. for 2 servings
2 cup 1/2 cup Coarsely chopped fresh parsley
1/2 cup 2 Tbl. Coarsely chopped fresh basil or (class 2 Tbl. +2 tsp. dried ?for 2 servings              use 2 tsp dried)
1 cup 1/4 cup Grated Parmesan cheese
To taste To taste Salt
To taste To taste Pepper

In large pot of boiling water, cook pasta until al dente (tender but firm); drain.  If sauce isn't ready, rinse pasta under warm water for a few seconds to prevent it sticking together (after cooking is complete).)

Meanwhile in a large heavy saucepan or Dutch oven, heat oil over high heat.  Add onion, tomatoes, and garlic; cook, stirring for 2 to 3 minutes or until tomatoes are just heated through but still hold their shape. 

Stir in rotini, ham (if using), parsley, basil, and Parmesan.  Reduce heat to medium; cook, stirring gently, for about 2 minutes or until heated through. 

Season with salt and pepper to taste.

Yield:  4 servings  Alternate: 2 servings
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Rotini with Fresh Tomatoes, Basil, and Parmesan for 2 or 4 people Yum

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3/4 cup Medium noodles (uncooked)
1/2 can (about 1 1/4 cups) Condensed chicken broth
1 1/2 cups Cooked chicken or turkey (using the roasted chicken/turkey breast from a deli is quick)
1/4 cup Light cream or evaporated milk
1/2 Pimiento, chopped (or used bottled-about 1 tablespoon)
1/4 cup Pitted black olives, chopped
1/2 teaspoon Instant minced onion
1/2 cup Shredded sharp cheddar cheese (2 ounces)

Measure uncooked noodles into a *4-cup microwave-safe casserole.  Stir in chicken broth, turkey, cream or evaporated milk, pimiento, olives and onion; cover with wax paper.

Cook 15 minutes or less, or until noodles are tender, stirring once or twice during cooking.

Add cheese and mix well.  Let stand 4 to 5 minutes before serving.

* To know what size (cups) your casserole is, measure water into it until it is full and that will give you the capacity of the dish.  Be sure to empty the water out of the dish before filling with your ingredients.

Yield:  2 servings

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Quick Microwave Turkey/Chicken Supreme for 2 Yum

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1 cup Cherry pie filling
4 teaspoons Cider vinegar
4 teaspoons Brown sugar
1/2 teaspoon Ground ginger
1/2 mediium Green pepper, cut into hntin strips
1/2 cup Sliced water chestnuts
1/2 pound Cooked medium shrimp, peeled and deveined
1 1/2 cups Hot cooked rice

In a large sauce pan, combine pie fillilng, vinegar, brown sugar and ginger.  Cook over medium heat until filling is hot and bubbly. 

Add the green pepper, water chestnuts and shrimp.  Cook over medium heat 4-5 minutes longer or until shrimp are heated through (do not over cook). 

Serve with rice. 

Yield: 2 servings

Nutrition facts: 1 1/4 cups shrimp mixture with 3/4 cup rice equals 488 calories, 2g fat (1g saturated fat), 172 mg cholesterol, 201 mg sodium, 86g carbohydrate, 3g fiber, 27g protein
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Sweet and Sour Shrimp for Two Yum

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Colorful Avodado Salad for 2 – Easy enough for children to prepare

1 Medium tomato, cut into eighths
1/3 cup Julienned green pepper (cut into long thin strips)
1/2 Small cucumber, peeled and thinly sliced
1 Small red onion, halved and thinly sliced
2 Tablespoons Prepared Italilan Salad dressing (fat free is best-seasonings do not settle to bottom of bowl)
1 Medium ripe avocado, peeled and cubed

In a small bowl, combine the first four ingredients.  Add dressing and toss to coat.  Chill until servings.  Just before serving, add avocado and toss gently.

Yield:  2 servings

Nutrition facts: 

3/4 cup (prepared with fat-free dressing)equals 190 calories, 14g fat (2g saturated fat), trace cholesterol, 228 mg sodium, 17g carbohydrate, 8g fiber, 3g protein.

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Colorful Avocado Salad for 2 - Easy enough for children to prepare Yum

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Sun Burst Chicken Salad for 2

1 Tbl. Fat free mayonnaise
1 Tbl. Nonfat sour cream
2 tsp. Frozen orange juice concentrate, thawed
? tsp. Grated orange peel
1 Boneless, skinless chicken breast, cooked, chopped
1 large Kiwi, thinly sliced
1/3 cup Mandarin oranges
? cup Finely chopped celery
4 lettuce leaves, washed
2 Tbl. Coarsely chopped cashews

Combine mayonnaise, sour cream, concentrate and peel in small bowl.  Add chicken, kiwi, oranges and celery; toss to coat.  Cover; refrigerate 2 hours.  Serve on lettuce leaves.  Top with cashews

Yield:2 Servings

Nutritional information per serving:
Dietary exchanges per serving:
2 lean meat, 1 fruit, ? fat

Calories 195
% calories from fat 29
Total fat 6g
Saturated fat 1g
Cholesterol 39mg
Sodium 431 mg
Carbohydrate 18g
Dietary fiber 2g
Protein 18g
Calcium 55mg
Iron 1mg

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company or put on fun food classes as part of birthday parties for your children or classes for groups of children in your facility or my home.

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Sunburst Chicken Salad for 2 Yum

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Sausage and Potato Frittata for 2
1 link Raw bulk turkey Italian sausage (about 4 or 5 ounces)
1 Tablespoon Unsalted butter
1 Tablespooon Olive oil
2 small/mediium New potatoes, cooked, peeled and thinly sliced
1 small Red onion, thinly sliced
To taste Salt
To taste Pepper
4 Eggs
2 teaspoons Minced fresh sage or 1/2 teaspoon crushed dried sage.

Remove turkey from casing and shape turkey into small meatballs the size of dimes.  Place turkey in large nonstick skillet and brown on all sides until turkey is cooked through.  Remove.

Heat butter and oil in skillet.  Add potatoes and onion and cook over medium heat, stirring frequently for 5 mintues.  Season lightly with salt and pepper.  Return to skillet.

Beat eggs together in bowl.  Add sage and a light sprinkling of salt and pepper. 

Pour egg mixture over potato and sausage mixture.  Tilt skillet so egges cover the entire surface.  Cook over medium heat, tilting skillet occasionally, until eggs are set and completely cooked, about 5 minutes.

If desired, place skillet under broiler for 30 seconds to brown top.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups or company. I am also available to teach healthy eating, etc. or team building for your company or put on fun food classes as part of birthday parties for your children or classes for groups of children in your facility or my home.

Contact me at the following e-mail address: creativecook@sbcglobal.net
 

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Sausage and Potato Frittata for 2 Yum

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GOURMET TOSSED SALAD

2 1/2 cups Bite-size pieces crisp salad greens
1/2 cup Sliced fresh mushrooms
1/2 cup Small cauliflowerets
2 Tbl. Chopped green pepper
1 to 2 Tbl. Crumbled blue cheese (Class serve on the side)
Oil-and-Vinegar Dressing (see below)
Garnish Garnish Thinly sliced onion rings
Garnish Garnish Pimiento-stuffed olive slices

OLIVE-AND-VINEGAR DRESSING:
2 Tbl. Vegetable or olive oil
1 Tbl. Wine, tarragon or cider vinegar or lemon juice
1/4 tsp. Salt
1/2 small clove Garlic, finely chopped
OR
Dash Garlic powder

Shake all ingredients in a tightly covered jar. 

Yield:  about 1/2 cup

Toss salad greens, mushrooms, cauliflowerets, green pepper, cheese and dressing in a bowl. 

Garnish with onion rings and olive slices.

Yield:    2 servings

NOTE:  For perfect green salads, use chilled fresh salad greens.  Vary the greens, vegetables and garnishes.  Tear greens into bite-size pieces; do not cut except when making wedges, shredding or chunks are called for in the recipe.  Use just enough dressing to lightly coat the leaves.

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Gourmet Tossed Salad for 2 Yum

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HAMBURGER CASSEROLE FOR ONE

1/4 lb. Ground beef (lean hamburger or ground turkey can be used)
1/2 Chopped onion
1/2 Tomato
or
6 Cherry tomatoes
1/2 Green pepper
1/2 Celery rib
1/2 tsp. Basil leaves (dry)
1 (5-6 inch long) Zucchini, thinly sliced
Optional:
To taste Garlic powder
To taste Salt
To taste Pepper

Saut? meat and onion together; don't add fat; add chopped tomatoes; stir.  Add chopped green pepper and celery; stir.

Add seasoning; cover and simmer 5 minutes.  Add sliced zucchini and simmer a few more minutes.
(For a larger yield, multiply recipe as many times as you want.  If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe.  Thanks.)
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Hamburger Casserole for One Yum

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Double Peanut Butter Cookies for 2

3/4 cup All-purpose flour
1/4 cup Granulated sugar
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1/4 cup Shortening
1/4 cup Creamy peanut butter
2 Tablespoons Light (clear) corn syrup
1 Tablespoon Milk
Additonal peanut butter.

In a large bowl, combine flour, sugar, baking soda and salt.  Cut in shortening and peanut butter (using a pastry blender works best) until moisture resembles coarse crumbs.  Stir in the corn syrup and milk; mix well.  Shape into a 2-inch roll; wrap in waxed paper or foil.  Refrigerate for at least 3 hours.  Cut into 1/4-inch slices; place half of them 2 inches apart on ungreased baking sheets.  Top each with 1/2 teaspoon of peanut butter.  Cover with remaining slices; seal edges with a fork.

Bake at 350 degrees for 12-14 minutes or until lightly browned.

Cool for 2 minutes; remove from pans to wire racks to cool completely.

Yield: about 1 dozen (For a larger yield, multiply recipe as many times as you want.  If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe.  Thanks.)
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Double Peanut Butter Cookies for 2 (1 dozen) Yum

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