MORE GREAT FOOD
that tastes good and is good for you

For a printable version of each recipe please click on the name of the recipe.

We are fortunate to live in an area where we have access to three stores which sell bulk food items, including such goodies as powdered broth (chicken, beef, ham), powdered cheddar cheese (like you get in the little packets in those box mixes, but much better tasting), dried fruits, and many other goodies to make food taste really good without adding calories and fat.  Look around -- Ask around -- Find a store like this.  It will make your cooking less work, better tasting, and more fun.

"CHINESE" BEET SALAD

This salad tastes great with almost anything that doesn't have tomatoes in it, and that's a good thing because it makes A LOT!  My friend Jinny calls it "Oriental Beets", but I call it just plain delicious.

3 cans  sliced beets, or 6 cups fresh, cooked and sliced
1 1/2 cups beet liquid
2 Tbsp cornstarch

3/4 cup sugar
1 cup vinegar
1 tsp vanilla
3 Tbsp catsup
24 whole cloves

Put all of above in pan and cook until it starts to thicken.  Add 1 cup thinly sliced onions and cook over low heat 2 minutes.  Remove from heat and add 4 - 6 Tbsp. good strong grated horseradish and a dash of salt.  Chill at least 4 hours.

And here's a great big wonderful dessert:

CHOCOLATE ÉCLAIR CAKE

1# box chocolate graham crackers
2 boxes sugar free, fat free instant chocolate fudge pudding
3 1/2 cups 1% milk
1 8 oz. container low fat frozen whipped topping thawed in refrigerator
1 container Sweet Rewards Chocolate icing

Oil a 10" X 14" baking pan. This makes A LOT!
Put in a layer of graham crackers. Don't crush, just put 'em in.  Mix milk and pudding mix. Then beat 2 1/2 minutes.
Stir in thawed whipped topping.

Spread half of this mixture on the graham crackers.  Cover with another layer of crackers, and another layer of pudding/crème combination, and a final layer of crackers.
CHILL for 2 hours. This is important!  Then spread icing on top and refrigerate until tomorrow, or it won't taste right! Serves 16 (really!)

Since you can't eat the cake today here's something you can have for dinner that ranks high on my list of "comfort food".  It's kind of a noveau

PASTA e FAGIOLI:

1 lb. Cranberry beans (or "Octobers")
soaked overnight and drained, then simmered till tender in water just to cover.  Use half for this recipe and freeze the rest for later.

2 chicken breasts (8-10 oz total) simmered in water just to cover till tender, then cooled and sliced thinly. OR: 1 1/2 cups left over cooked chicken cut in very small pieces.

3/4 cup finely chopped onion
2 cloves garlic finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrots

Sauté these veggies in 1 1/2 tsp. Olive oil, starting with onions and garlic, then adding carrots and celery, until all are tender but not browned.  Use LARGE soup pan.

To the veggies add any left over liquid from chicken breasts plus 3 cans no fat chicken broth and any excess liquid from half the beans.  Simmer for 30 minutes.  Add 12 oz. Bow tie pasta OR penne pasta and cook per package directions minus 2 minutes.  Add the half pound of beans PLUS 1/2 cup DRIED CRANBERRIES, freshly ground pepper and salt to taste. Cook 1 - 2 minutes, then add cut up chicken and stir in to heat through.  May be topped with fresh grated parmesan cheese.

Serve in pasta bowls accompanied by a big salad of mixed baby greens tossed with a tiny bit of olive oil and balsamic vinegar.  This is like a very thick soup, or stew, and serves about 6.

HINT:  If you happen to have some left over duck use it instead of the chicken and this will taste even better!

NOTICE THAT ALL MY RECIPES CALL FOR FRESH INGREDIENTS?

Remember that your food will only taste as good as what goes into it!
And also remember that the most important ingredient is love!!!!

Mary Ann's Cheese Spread

This breaks the rules of healthy eating, but is so yummy that I'm including it for a treat when you are having company & will be fixing other appetizers.

1 lb. low fat Velveeta cheese
1/2 lb. butter
4 oz. low fat cream cheese
4 oz. no fat sour cream
4 - 5 oz. horseradish

Melt cheese and butter in top of double boiler, stirring to blend.   Remove from heat, then add cream cheese and blend well.  Add sour cream and blend well.  Add horseradish, tasting as you add it, as the strength varies a lot from brand to brand.   You want this spread to have some "zip", but not to knock you out!   Chill for at least 4 hours.  Keeps several days.  Serve with crackers.  This makes A LOT!

For more appetizers, see my RECIPES HOME PAGE

Getting back to the healthy stuff:  Here's a hot treat for a cold night when you just don't feel like cooking:

CHICKEN SOUP!

Sauté 4 oz. sliced mushrooms in 1 Tbsp. Olive oil in a 2 qt. soup pan.  Then add 3 cups chicken broth and 1/4 cup very dry white wine.  Bring this to a boil then add 1/2 cup tortellini and 4 cups chopped escarole or endive.  Cook this until the tortellini is done (15 minutes for the dried kind in a box).  Top with fresh chopped green onions.  This makes two very large bowls, or three more reasonable size servings.

Before you leave, here's my Weedy Lady Original Extremely Healthy and Tasty VEGETARIAN

HUNGARIAN PAPRIKASH:

2 T extra virgin olive oil
3 cloves garlic chopped fine
2 cups onion chopped fine
1 TBSP & 1 tsp. Hungarian paprika
4 cups green peppers, peeled, seeded
deribbed, and cut into 1 ½" cubes
8 oz. can sliced mushrooms, drained
1 ½ cups crushed tomatoes

½ cup dry white wine (I use saki)
2 bay leaves
½ tsp. dried thyme
4 TBSP fresh parsley chopped
Salt & freshly ground pepper to taste
12 oz. pkg. veggie "ground round"
l ½ cups no fat sour cream

In large (at least 12") non stick fry pan:  Sauté garlic and onions in oil over medium low heat until translucent.  Add paprika, stir well.  Add green peppers.  Sauté over medium heat until crisp-tender.  Add mushrooms and stir well.

Add bay leaves, thyme, parsley, salt and pepper, crushed tomatoes, and wine.  Stir well, cover, and simmer gently for 40 minutes. Add water if necessary to keep it juicy.

Add "ground round" and stir to break up.  Mix thoroughly. Add ½ cup water.

Cover and cook over low heat for 10 minutes.  Stir in sour cream and heat through but do not let come to a boil.

Serve over parsley potatoes, whole wheat pasta, or brown & wild rice. SERVES 6.