Bacon-Cheese English Muffins

2                   English muffins, split and toasted
2 tablespoons  Mayonnaise
4                   Tomato slices
4                   Onion slices
4                   Process American cheese slices
4                   Bacon strips, cooked and crumbled.

Spread muffin halves with mayonnaise; top with tomato, onion and cheese.

Broil 4 inches from the heat for 3-4 minutes or until the cheese is melted.  Top with bacon.

Serve immediately.

Yield:  2 servings
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Bacon-Cheese English Muffins for 2 Yum

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EASY SHRIMP SCAMPI

2 Tablespoons (1/4 stick) Butter (not margarine)
1/2 pound                      Fresh shrimp, peeled and deveined
2 teaspons                     Garlic with olive oil
or
2 teaspoons                    California style minced garlic made from fresh garlic (check McCormick spices for this)
1 teaspoon                      Parsley flakes
or
3 teaspoons                     Fresh parsley chopped

Optional:  cooked rice or pasta to serve with or under Scampi

Melt butter in large skillet on medium heat.  Add shrimp, garlic and parsley; cook and stir 3 to 4 minutes or until shrimp turns pink (time may vary depending on the temperature of the shrimp).

Serve over cooked rice or pasta, if desired.

Yield:  2 servings – if more servings are desired, multiply recipe ingredients and add time as needed.

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Easy Shrimp Scampi for 2 - (5 minute preparation time) Yum

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GREEN BEAN ? TOMATO VINAIGRETTE

8 oz. Frozen green beans (French cut) cooked and chilled and drained
1/4 pint Cherry tomatoes, cut into halves
1 small Onion, sliced
1 can (2oz.) Sliced mushrooms, drained
1/4 cup Italian dressing
1 tsp. Bouquet Garni (found in the spice section of the store)

Toss all ingredients together in a bowl.  Cover and chill overnight – toss occasionally.

Yield: 2 to 4 servings

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Creative Cooking
By
Lydia Critchley, LLC
608-240-9773
creativecook@creativecookingbylydia.com

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Green Bean - Tomato Vinaigrette for 2 to 4 servings Yum

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Frothy Orange Soda for Two

1 cup     Orange juice
1 cup      Vanilla ice cream
1 cup      Lemon-lime soda

Place orange juice and ice cream in a blende; cover and process until smooth.  Stir in soda. Pour into glasses.

Yield:  2 servings
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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. Contact me at the following e-mail address:
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Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

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Creative Cooking
By
Lydia Critchley, LLC
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

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Frothy Orange Soda for 2 Yum

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ZUCCHINI 'N' CARROTS

Total prep time: 15 min.

1 small Zucchini, halved lengthwise and cut into 1/2-inch slices
1/8 teaspoon Dried marjoram
1/8 teaspoon Dried thyme
1/8 teaspoon Dried chervil
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 teaspoons Reduced-fat butter
1 cup Baby carrots
1/4 cup Water

In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender.

Meanwhile, place the carrots and water in a 1-quart microwave-safe dish.  Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain.  Stir carrots into zucchini mixture.

Yield:  2 servings

Nutritional analysis:
One serving: 3/4 cup equals 52 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 203 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Diabetic exchanges: 1 vegetable, 1/2 fat

Creative Cooking by Lydia
I can be reached at 608-240-9773 for class information, questions, etc.  I am available for classes (all ages) and food presentations or the same for soap making and sewing.

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Zucchini "N" Carrots for Two Yum

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MICROWAVE ITALIAN CHICKEN FOR 2

2 Chicken Breasts
1/2 tsp. Salt
1/4 tsp. Pepper (black)
1/4 tsp. Garlic powder
1/4 tsp. Oregano
1/4 med. Onion, sliced
1/4 med. Green pepper
1/4 cup Drained, canned, sliced mushrooms or mushroom pieces
1/4 to 1/2 cup Tomato juice

Arrange chicken breasts with meaty portion toward outer edge of 2-quart glass baking dish. Sprinkle with salt, pepper, garlic powder and oregano.

Layer onion, green pepper and mushrooms over chicken.
I am available to teach cooking or food related subjects, soap making and emergency sewing classes in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Pour tomato juice over all.

Microwave, covered, on high for 8 minutes per pound, turning once.

Let stand for 5 to 10 minutes.

Yield: 2 servings

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Microwave Italian Chicken for 2 Yum

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CREAMY POTATO SOUP

3 slices Bacon
1/2 cup Onions, chopped
1 cup Potatoes, cubed
1/2 cup Water
1(10 ?)cans Condensed cream of chicken soup, undiluted
1 soup cans Milk
1/2 tsp. Salt
1 Tbl. Parsley, fresh, snipped

In saucepan, cook bacon until crisp; set bacon aside. Pour off all but 1 1/2 tablespoons of drippings from saucepan; add onions; brown a bit; add potatoes and water. Cook, covered, about 15 minutes, or until potatoes are tender.

Blend in chicken soup, milk, and salt; heat, but do not boil.

To serve, garnish with crisp bacon slices and parsley.

Yield: 2 servings

Starting in early 2007, I will be teaching cooking and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Potato Soup for 2 Yum

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SWEDISH MEATBALLS
Low Fat, Sugar, Sodium

1/2 lb. Very lean ground beef
1/4 lb. Ground veal
1 medium Yellow onion, grated and squeezed dry*
1/3 cup Dry bread crumbs
2 Tbl. Skim milk
1/4 tsp. Black pepper
1/4 tsp. (divided) Ground mace
1 Tbl. Unsalted margarine
1/4 tsp. Dried thyme, crumbled
1 cup Low-sodium beef broth
1/2 cup Skim milk
1 1/2 Tbl. Flour
1 Tbl. Sour cream
1 Tbl. Plain low-fat yogurt
1 Tbl. Minced parsley
Non-stick cooking spray

Soak the bread crumbs in 2 tablespoons skim milk. Blend 1/2 cup skim milk with 1 1/2 tablespoons flour.

In a large bowl, combine the ground beef, veal, onion, bread crumbs, pepper and 1/8 teaspoon of the mace; shape into 1 1/2-inch balls.

Lightly coat a heavy 10-inch skillet with the cooking spray; add the margarine and heat for 30 seconds over moderate heat.  Add the meatballs and brown, turning frequently, for 10 minutes.  Drain the fat from the skillet.  Add the thyme and the beef broth, cover, and simmer for 5 minutes.  Transfer the meatballs to a platter.

Add the milk/flour mixture to the skillet and cook, stirring often, until thickened ? about 5 minutes.  Blend in the sour cream, yogurt, and remaining mace.

Return the meatballs and any accumulated juices to the skillet.  Spoon the sauce over the meat and heat through ? about 2 minutes.  Transfer to a warm serving bowl and sprinkle with the parsley.

* TIP: To squeeze grated onion dry, place in two folded paper towels and squeeze until the liquid is absorbed.

Yield: 4 servings

Preparation time: 10 minutes
Cooking time: 23 minutes

Nutritional information per serving:
Calories 302; total fat 16g; saturated fat 6g; cholesterol 75mg; protein 24g; carbohydrates 13g; sodium 135mg; added sugar 0; fiber 0

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

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Swedish Meatballs for 4 (divide in half for 2) Yum

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FAVORITE PANCAKES FOR ONE OR TWO

2/3 cup Sifted all-purpose flour
1 1/2 tsp. Baking powder
1 1/2 tsp. Sugar
1/4 tsp. Salt
1 Beaten egg
1/2 cup Milk
1 Tbl. Vegetable oil

Sift together dry ingredients. Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.

Bake on hot, lightly greased griddle.

Yield: four 4-inch pancakes

MAPLE SYRUP

1 cup Light corn syrup*
1/4 cup Water
Few Drops Maple flavoring
Optional:
1 Tbl. Butter
As desired Cornstarch

Combine 1 cup light (clear or sometimes called white) corn syrup, 1/2 cup brown sugar, and 1/4 cup water; cook and stir until sugar dissolves. Add a few drops (or as desired) maple flavoring and 1 tablespoon butter. (*If you don?t have light, you can substitute with dark syrup.) I store it in the Tupperware sweet saver. A Pyrex measuring cup with a pour spout is great to heat it in and serve from, because it has a lip to pour off of, a handle to hold the hot pitcher.
(To make it thicker, mix cornstarch with cold water and add to hot syrup and cook until thickened to desired consistency. – Best used immediately not left over if thickened this way.)

I don?t use the butter because it hardens in the refrigerator unless I am serving it hot.

Store syrup in the refrigerator if kept for a long time. Good served hot over pancakes, French toast, etc., cold over ice cream, spice cakes, etc.

HONEY BUTTER

Gradually add 1/4 cup honey to whipped butter (1/2 cup/1/4 pound whipped until fluffy), beating until smooth. If desired, add 2 teaspoons grated orange peel.

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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. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

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Favorite Pancakes for One or Two - Syrup Yum

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STIR-FRY FOR ONE

One serving Two servings
1/2 lb. 1/4 lb. Boneless chicken, beef or pork
2 tsp. 1 tsp. Cornstarch
2 Tbl. 1 Tbl. Sherry or white wine
2 stalks 1 stalk Broccoli or celery
OR
1 1/2 Sweet pepper
4 Tbl. 2 Tbl. Vegetable oil
2 clove 1 clove Garlic minced
2 tsp. 1 tsp. Minced fresh gingerroot

Seasoning sauce:
2 Tbl. 1 Tbl. Water
2 Tbl. 1 Tbl. Sherry or white wine
1 tsp. 1/2 tsp. Cornstarch
1 tsp. 1/2 tsp. Low-sodium soy sauce

Rice to serve stir fry over. (See below for cooking instructions.)

Cut meat into very thin strips about 2 inches long. In bowl, mix cornstarch and sherry; stir in meat and let stand for 10 minutes or up to 2 hours. Cut vegetables into thin strips or florets. In small bowl, combine seasoning sauce ingredients and mix well.

In wok or nonstick skillet, heat oil over high heat. Add garlic, ginger, and meat; stir-fry for 1 minute. Add broccoli or other vegetable and stir-fry 2 minutes or until crisp tender; add water if necessary to prevent scorching. Stir in seasoning sauce and stir-fry for another minute.

Yield: 1 serving or 2 servings

PERFECT COOKED RICE

1 cup Long grain rice
2 cups Water
1 tsp. Salt
1 Tbl. Oil or butter

Bring all to boil. Cover and simmer until moisture is gone ? 10 to 15 minutes (14 minutes is typically recommended). Fluff with a fork. A spoon may break up the kernels too much.

Do not rinse enriched rice, as you will wash off the nutrients that have been added. If it is not ?enriched? rice, you can wash it. Some wild rice is recommended to be washed before using. (Remember, wild rice is a grass and not true rice.)
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Stir Fry for One & Perfect Cooked Rice Yum

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