Thursday, June 24, 2010

Low-Fat, Crustless, Zucchini Quiche

I made this delicious dish for supper and it was a big hit!

3 c. grated zucchini
1 c. finely chopped onion
1 c. fat-free or low-fat shredded cheddar cheese
1/2 c. skim or low-fat milk
3 eggs
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried thyme

Combine zucchini, onion, and cheese. Spread into a pie plate that has been sprayed with non-stick cooking spray. Beat together remaining ingredients and pour over zucchini mixture. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake 20 more minutes or until knife inserted in the center comes out clean.

Wednesday, June 23, 2010

Hearth and Home Question - 6/23/10

What are you and your family doing to beat the summertime heat?

Cool Food On A Hot Day

Hot! Hot! HOT! Just made a HUGE fruit salad and a double batch of strawberry frozen yogurt. Am going to make a double batch of banana oat-bran muffins and grill some chicken tenders, then call it a day in the kitchen. Will freeze some of the muffins and save the rest for snacks tonight and breakfast tomorrow. Will serve chicken ranch salad for supper tonight.

Saturday, June 19, 2010

Tuesday, June 15, 2010

Cherry Jelly

I finally got the cherry jelly made up this afternoon. We picked the cherries off my dad's tree a couple of weeks ago, but, with a death in the family, I had to end up putting the juice aside until I could do something with it. Am so glad to have it done!

Monday, June 14, 2010

Chicken Salad With Bacon, Lettuce, and Tomato

I made this delicious summery salad for supper tonight and it was so good that I just had to share it with you...

3 cups cooked chicken breast, diced or chopped
5 slices bacon ( I used Jenni-O's turkey bacon)
2 stalks celery, sliced thin
1 cup chopped fresh tomato
3/4 cup Miracle Whip Light
1 tsp. dried parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
romaine lettuce or mixed green

Cook bacon; crumble or cut into small pieces and set aside to cool. Prepare dressing by mixing together the Miracle Whip, parsley, green onions, lemon juice, Worcestershire sauce, salt, and pepper. In a medium bowl, stir together the chicken breast, tomatoes, and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce or mixed greens.

Strawberry Ice Cream???

Last week I came up with this wonderful low-cal dessert,  and I'd like to share it with all of you. (I got the idea from a magazine while I was in Joplin with my daughter the other day, but I tweaked it to suit my own preferences.) It's very tasty and very cold! In my book, it takes the place of ice cream! To make it, crush one pound of fresh or frozen strawberries in a food processor, blender, or Kitchen Aid. Add 1 cup of natural vanilla yogurt, and 1/4 cup sugar. Blend well and freeze for one hour or more (until solid). Serve, and enjoy!

Black Raspberries

While taking a stroll around the yard last night, John and I discovered that our black raspberries are ripening. We picked about a quart of them, and I promptly used about a half cup of them to make raspberry/banana/oat bran muffins. They turned out so nice! Very tasty and a pretty purple! We started off with just two little raspberry canes a few years ago; now they've spread all along the back fence. What a wonderful and delicious addition to our backyard!