KITCHEN SINK MINESTRONE

1 1/2 cup Vegetable broth or tomato juice
1/4 cup Uncooked pasta
3/4 cup Frozen mixed vegetables
1 cup Canned chopped tomatoes (with juice)
3/4 cup Cooked kidney beans
1 tsp. Granulated garlic
1 tsp. Dried basil
OR
2 tsp. Fresh basil

Place all the ingredients in a medium?sized saucepan. Bring to a boil. Reduce heat, cover, and simmer until pasta is cooked and vegetables are heated through, approximately 20 minutes.

NOTE: Chopped firm tofu can be tossed into this soup during the last 5 minutes of cooking. Use your leftover fresh and frozen vegetables and beans to add to this soup. If you have leftover cooked pasta, omit the uncooked pasta and add 3/4 cup cooked pasta during the last 10 minutes of cooking.

Yield: 3 servings

Nutritional information per serving:
Total calories per serving using vegetable broth: 134; total fat as % of Daily Value; 2%; protein 7gm; fat 1gm; carbohydrates 27gm; calcium 122mg; iron 2mg; sodium 564 mg; dietary fiber; 3gm.
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Kitchen Sink Minestrone Yum

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MICROWAVE CHOCOLATE PUDDING

Preparation time: Hands-on time: 5 minutes Cooking time: 7 minutes
3 Tbl. Cornstarch
1/3 cup Sugar
1/2 cup Semisweet chocolate chips
2 cups Nonfat milk
1 tsp. Pure vanilla extract

Mix the cornstarch, sugar, and chocolate chips in a medium-size glass bowl; gradually stir in the milk.

Cook, uncovered, in a microwave on high, approximately 6 to 7 minutes, stirring every 2 minutes.

Stir in the vanilla.

Top with whipped topping or whipped cream if desired.

VARIATION:
BUTTERSCOTCH PUDDING:
Instead of granulated sugar, mix 1/2 cup plus 2 Tbl. packed brown sugar with the cornstarch and omit the chocolate chips.

SUBSTITUTION:
Replace the sugar with an equal amount of sugar substitute to reduce the calories by 40 and the carbohydrates by 12 grams.

Yield: 4 servings

Nutritional information per serving (3/4 cup):
Calories 150kcal, fat 4.5g, saturated fat 2.5g, cholesterol 0mg, sodium 45mg, carbohydrates 28g, dietary fiber less than 1g, protein 3g

Nutrition per 3/4 cup serving (with sugar substitute):
Calories 110kcal, fat 4.5g, saturated fat 2.5g, cholesterol 0mmg, sodium 45mg, carbohydrates 16g, dietary fiber less than 1g, protein 3g

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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Microwave Chocolate Pudding Yum

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SAVORY ZUCCHINI STIX

Olive oil cooking spray
3 Tbl. Seasoned dry bread crumbs
2 Tbl. Grated Parmesan cheese
1 Egg white
1 teaspoon Reduced-fat (2%) milk
2 small Zucchini (about 4 ounces each), cut lengthwise into quarters
1/3 cup Spaghetti sauce, warmed
2 Shallow dishes

Preheat oven to 400?F. Spray baking sheet with cooking spray; set aside.

Combine bread crumbs and Parmesan cheese in shallow dish.

Combine egg white and milk in another shallow dish; beat with fork until well blended.

Dip each zucchini wedge first into crumb mixture, then into egg white mixture, letting excess drip back into the dish. Roll again in crumb mixture to coat.

Place zucchini quarters on prepared baking sheet; coat well with cooking spray.

Bake 15 to 18 minutes or until golden brown.

Serve with spaghetti sauce.
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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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Savory Zucchini Stix Yum

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TOUCH O' HONEY COOKIES

1 Cake mix, any flavor
2 Eggs
1/3 cup Honey
1/3 cup Margarine
1/2 cup Flour

Preheat oven to 350?.

Blend half of cake mix, eggs, honey, margarine, and flour, then beat until fluffy, mixing in the rest of the cake mix. Roll into small balls.

Bake on ungreased cookie sheet 10?12 minutes.

Remove from pan and cool.

Yield: Varies on depending on how large you make the balls.

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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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Touch O' Honey Cookies Yum

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QUICK APPLE PIELETS

1 stick Pie crust
2 medium Tart apples, pared, cored, and sliced (2 cups)
1/3 cup Sugar
1/3 cup Water
1 tsp. Lemon juice
1/4 tsp. Ground cinnamon
1 Tbl. Cornstarch
1 Tbl. Cold water
Optional Shredded cheddar cheese to add to pastry
Optional Whipped cream or topping for top of pielets

Prepare pie crust mix according to package directions. Roll to 12×6-inch rectangle; cut into 3-inch squares with pastry wheel or knife. (Finely shredded Cheddar cheese may be added to the pastry.) Prick with fork. Bake on baking sheet at 450? for 8 to 10 minutes or till lightly browned.

Combine apples, sugar, water, lemon juice, and cinnamon in small saucepan. Cook over medium heat, stirring once or twice, for 5 minutes or until tender. Combine cornstarch and cold water; stir into apple mixture. Cook and stir until thickened and bubbly.

Remove from heat; cool. For each serving, spoon some filling between two pastry squares; top each with more filling. Serve with ice cream or whipped cream.

*Note: Use extra pastry squares as base for creamed chicken or turkey.

Yield: 2 servings

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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Quick Apple Pielets Yum

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ITALIAN CUCUMBER SALAD

2 medium Cucumbers, peeled and sliced
1 cup Halved cherry tomatoes
1 cup Sliced red onion
1/2 cup Chopped green pepper
1/2 cup Italian salad dressing (low fat keeps ingredients suspended)

In a large bowl, combine all of the ingredients; cover and refrigerate until serving.

Serve with a slotted spoon.

Yield: 8 servings

This is a very pretty and simple to prepare salad. Great for any occasion or for your family or a potluck.

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.

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Italian Cucumber Salad Yum

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SPINACH ORANGE SALAD

DRESSING:
2 Tbl. Canola oil
3 Tbl. Orange juice
1 tsp. Lemon juice
1 tsp. Grated orange peel (can use the canned peel)
To taste Fresh ground pepper
To taste Salt

SALAD:
5 cups Fresh spinach leaves, washed and dried
1/2 cup Mandarin oranges, packed in their own juice, drained
1/2 cup Thinly sliced dried apricots (can be sliced with a clean scissors)
1/2 small Red onion, thinly sliced (an adult might need to do this step)
1 Tbl. Toasted pine nuts or chopped pecans (saves cutting for children)

Whisk all dressing ingredients together and set aside. In a large salad bowl, toss together the salad ingredients. Add the dressing and toss to coat.

Serve immediately.

Yield: 6 servings/serving size 1 cup
Nutrition: per “recipe” above
Monounsaturated fat exchange 1
Vegetable exchange 1
Fruit exchange 1/2

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.

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Spinach Orange Salad Yum

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HAWAIIAN SALAD

Gluten Free

2 Servings 4 Servings
1/2 can One 5 1/2 oz. can Pineapple tidbits
1/2 can One 12.5 oz. can Chunk chicken
Or
3/4 cup 1 1/2 cups Cooked chicken or turkey
1 rib 2 ribs Celery, sliced thin
1/4 cup 1/2 cup Coconut
1/4 ? 1/3 cup 1/2-2/3 cup Seedless red grapes, halved
1/4 cup 1/2 cup *Mayonnaise
Salad base Chopped lettuce

Drain the pineapple and reserve the juice.

In a bowl, blend the pineapple, chicken, celery, coconut, and grapes.

Thin the mayonnaise to the consistency of cream with some of the reserved juice.

Mix into the salad.

Chill.

Serve on a bed of chopped lettuce.

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.

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Hawaiian Salad Yum

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Honey Yogurt Fruit Salad Dressing

Plain Yogurt (non-fat works just as well as full fat)
Honey
Vanilla Extract

Start with the yogurt and add honey and vanilla until it has reached the taste that you prefer. The honey sweetens the “sour” of yogurt and the vanilla gives it flavor. Quantities of the above items depend on how much dressing you need and the honey and vanilla depend on your particular taste preferences.

Use this over fresh fruit salad. This is healthy, but do not feed to children under age 2 due to the honey being a “raw” product and might contain bacteria from the bees and its production in nature.

Another idea for fresh fruit dip is to use pineapple yogurt or other fruit yogurts that would compliment your fresh fruit and don't add anything to it. Tasty and refreshing.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

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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Honey Yogurt Fruit Dressing-fruit dip ideas Yum

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