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A to Z Recipes Newsletter
April 8, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Recipes For One or Two
Heart Healthy
Publisher's Choice
Happy Birthday to Julie in Bradenton, FL! Tomorrow is her special day.
I met Julie during my last visit to see the "Florida Gang". What a great person and friend. She has a zany sense of humor and is a kind and considerate person. She spends free time working with plants and at the local nursing home, helping the elderly. Julie has had some medical difficulties of late and I truly hope she can get back into the groove. She is such a thoughtful and caring person and I am grateful to Richard, her neighbor and faithful a2z'er, for introducing us.
Please visit the QT Discussion Forum and wish Julie a very happy birthday.
Welcome to our TGIF issue prepared especially for those who cook for one (or two). Since our birthday girl, Julie, prepares meals for just her and/or hubby, I thought it would be nice to share a few recipes along that vein. Most of the recipes may be doubled (or tripled) so everyone can enjoy today's offerings. There's other useful goodies, as well as something to make you think and laugh.
Cookbooks, Recipes, Gourmet Cooking from Amazon
Always Have A Dream
Forget about the day when it's been cloudy,
but don't forget your hours in the sun.
Forget about the times you've been defeated,
but don't forget the victories you've won.
Forget about mistakes that you can't change now,
but don't forget the lessons that you've learned.
Forget about misfortunes you encounter,
but don't forget the times your luck has turned.
Forget about the days when you've been lonely,
but don't forget the friendly smiles you've seen.
Forget about the plans that didn't seem to work out right,
but don't forget to always have a dream.
Author unknown
Cooking for One or Two
Plan Meals in Advance
Planning meals in advance is a key to preparing appropriate and useful amounts of food. Try to plan meals on a weekly basis. When trying to prepare a weekly menu begin with the main dish or entree for each meal, building around the entree with breads/pastas/starches, vegetables, and fruits or fruit salads. Do not be afraid to try a variety of different foods and combinations of foods so that boredom with meals is avoided. Planning weekly meals allows for good use of leftovers and requires only one trip per week to the grocery store.
Cooking Can Be Easy and Enjoyable
There are ways to help remind yourself to cook smaller quantities, not large family feasts. Preparing smaller amounts of foods at each meal will help cut back on food waste and unnecessary leftovers. The following are a few ideas to keep in mind that will help to prepare smaller meals:
prepare foods or meals in smaller pans and baking dishes
purchase smaller quantities of foods and ingredients at the grocery store
cut recipes in half so that the recipe is tailored to a smaller number of servings
make use of cookbooks that have recipes that are designed for one or two people
All of these suggestions will help to reduce the amount of food that can be prepared or included in an entire meal.
When feeling tired or lazy, make use of prepared or processed meals and foods. Many frozen meals are delicious, healthy, and require only a microwave oven or conventional oven for preparation. Just keep in mind that all frozen meals are not well balanced, so it may be a good idea to add fresh fruits or vegetables, bread, or a tossed salad to the frozen entree for a meal. Also consider using frozen vegetables or side dishes to complement a homemade meal. Frozen meals are a good alternative to home cooking when meal preparation is not a priority, but also remember homemade meals are best able to satisfy picky tastebuds.
Try to make the best use of time when preparing meals. While the oven is preheating get necessary utensils and ingredients ready for meal preparation. While the main dish or entree is baking, prepare side dishes or salads and set the table for the meal. Wash dishes as food is being prepared to minimize clean up time after a meal. Using a few of these suggestions can make preparing and eating a meal even more enjoyable.
Make Use of Leftovers
Using leftovers is a great way to decrease food waste and to have tasty food available for later meals. With careful planning, larger meals can be prepared earlier in the week and leftovers used for meals later in the week. For example, baked chicken breasts prepared for dinner on Monday can be used the next day chopped up on a salad or shredded in a chicken salad sandwich. Chili that is eaten for dinner can be used as a baked potato topping the next day for lunch. Multiple meal ideas are endless and can be suited to personal food preferences.
When keeping leftovers, it is important to date and store them properly. Storage containers and storage bags that seal are necessary to keep leftovers fresh and safe. Always date the leftovers so that they will not be kept too long in the freezer or refrigerator and possibly spoil. A general rule of thumb is that refrigerated leftovers may be kept for up to one week and that frozen leftovers may be kept up to three months. Remember to be aware of the expiration dates of all food items and leftovers--food does not last forever!
Make Eating Fun
Eating a meal can be very rewarding and is wonderful time for socializing with others. Try to create an "atmosphere" for meals by decorating the dining room table, using the fine china, getting out the silver, lighting the dining room with candlelight, and drinking from crystal glasses. Eat in different rooms around the house to add variety to your meals. Spice foods up with different herbs to try new and rewarding flavors. Hold weekly potlucks with friends so that all of you can look forward to trying new foods and socializing with one another. Simply make eating meals an exciting part of the day, whether having a quiet dinner by yourself or getting together with your closest friends for a formal dinner. Eating is a wonderful event, so make the most of every meal.
By: Denise Reed, Human Nutrition Graduate Student and Dietetic Intern, and Alma M. Saddam, PhD, RD, Extension Specialist, Nutrition, Ohio State University Extension
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
QUICK POTATO SALAD FOR ONE (microwave)
The key to great potato salad is to gently toss the potatoes with dressing while the potatoes are still warm - this allows for better absorption of flavors.
1 large Idaho Potato, peeled and cubed
1/4 cup reduced-calorie mayonnaise
1 tablespoon diced pimiento
2 teaspoons finely chopped onion
2 teaspoons pickle relish
1/2 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Place cubed potato in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 4 to 5 minutes, or until potato is tender.
Combine mayonnaise, pimiento, onion, relish, mustard, salt and pepper in a small bowl, stirring well. Add to potatoes, tossing gently to coat. Cover and refrigerate until cool.
Servings: 1
Source: Idaho Potato Commission
Please use this link: Busy Mom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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To make donations using other methods, go here.
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
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NOTE:
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*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Alone?
Sam had been in business for 25 years and is finally sick of the stress. He quits his job and buys 50 acres in B.C. as far from humanity as possible. He sees the postman once a week and gets groceries once a month. Otherwise it's total peace and quiet.
After six months or so of almost total isolation, someone knocks on his door. He opens it and there is a big, bearded man standing there.
"Name's Lars ...Your neighbor from forty miles away.... Having a party Friday ... Thought you might like to come. About 5..."
"Great," says Sam, "after six months out here I'm ready to meet some local folks. Thank you."
As Lars is leaving, he stops. "Gotta warn you...There's gonna be some drinkin'."
"Not a problem... after 25 years in business, I can drink with the best of em."
Again, as he starts to leave, Lars stops. "More'n likely gonna be some fightin' too."
Sam says, "Well, I get along with people. I'll be there. Thanks again."
Once again Lars turns from the door. "I've seen some wild s-e-x at these parties, too."
"Now that's really not a problem," says Sam. "I've been all alone for six months! I'll definitely be there. By the way, what should I bring?"
Lars stops in the door again and says, "Whatever you want, just gonna be the two of us".
Jokes From A Female Perspective
Why do men like love at first sight? It saves them a lot of time.
A woman of 35 thinks of having children. What does a man of 35 think of? Dating children.
How can you tell soap operas are fictional? In real life, men aren't affectionate out of bed.
What should you give a man who has everything? A woman to show him how to work it.
Why do black widow spiders kill their males after mating? To stop the snoring before it starts.
Why don't men have mid-life crises? They stay stuck in adolescence.
How does a man show he's planning for the future? He buys two cases of beer instead of one.
How was Colonel Sanders a typical male? All he cared about were legs, breasts, and thighs.
How is being at a singles bar different from going to the circus? At the circus the clowns don't talk.
What makes men chase women they have no intention of marrying? The same urge that makes dogs chase cars they have no intention of driving.
What do you do with a bachelor who thinks he's God's gift? Exchange him.
Why do bachelors like smart women? Opposites attract.
Why are husbands like lawn mowers? They're hard to get started, emit foul odors, and don't work half the time.
What's the difference between a new husband and a new dog? After a year, the dog is still excited to see you.
Why is sleeping with a man like a soap opera? Just when it's getting interesting, they're finished until next time.
Why do men find it difficult to make eye contact? Breasts don't have eyes.
What is the thinnest book in the world? What Men Know About Women
What's the difference between men and government bonds? Bonds mature.
What do men and beer bottles have in common? They're both empty from the neck up.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
EASY CHICKEN DIVAN FOR TWO
1 pkg. frozen broccoli with cheese sauce
2 Tablespoons Miracle Whip
1 to 2 teaspoons lemon juice
1/2 lb sliced or cubed cooked chicken or turkey
2 Tablespoons crushed potato chips (optional)
Prepare broccoli as directed on package. Remove from pouch and stir in Miracle Whip and lemon juice.
Arrange chicken or turkey in shallow buttered baking pan. Top with vegetable mixture and then with chips.
Bake in a 350 degree F oven for 20 minutes or in a microwave oven for 6 minutes on high. Let stand 5 minutes covered before serving.
SAUTEED PORTOBELLO MUSHROOMS
1/4 lb sliced portobello mushrooms
1 tbsp olive oil
1/2 tsp lemon juice or Real lemon
2 garlic cloves thinly sliced
cillantro, chopped, to taste
salt and ground pepper or Tabasco
Pinch of Oregano
Saute the mushrooms in the olive oil.
Add the lemon juice, garlic cloves, and cillantro. Saute over medium heat for 5 minutes or until just tender.
Season with salt, pepper and oregano.
Serve as a side dish.
FRIED RICE OF PORK AND SHRIMP
This dish is so versatile it helps you use whatever you have in the refrigerator. It can stand by itself as a complete dinner for one, or you can make it as part of a Menu.
1/2 lb shrimp, peeled and deveined
1/4 cup diced cooked pork or ham
1 small carrot, peeled and thinly sliced
1 small onion, chopped
2 mushrooms, sliced
1 garlic clove, thinly sliced
2 tbsp sesame oil
1 egg, beaten
2 cups cooked cold rice
1/2 cup chopped lettuce
1/4 cup bean sprouts
2 green onions, diced
2 tbsp soy sauce or to taste
1 tsp ground ginger
Saute the shrimp, pork, and carrot, onion, mushrooms, and garlic in the oil.
Fry the egg like a pancake, turn to both sides.
Slice the egg pancake very thinly and add to the vegetables and meat mixture.
Add the rice, lettuce, bean sprouts, green onions, soy sauce, and ginger and continue stir-frying for a few minutes. Serve at once.
Good for two people.
PORK CHOP ITALIANO
1 pork chop
1 teaspoon oil
1 envelope Tomato Cup*a*Soup
1/2 cup boiling water
1/4 cup sliced onion
1/4 cup finely chopped bell pepper
1/4 teaspoon dried basil
Brown pork chop in oil;drain. Add remaining ingredients and simmer covered for 45 minutes or until tender.
Makes 1 serving.
LINGUINI WITH CLAMS
Serves 2
12 clams, littleneck
3 tbsp. olive oil
1/4 tsp. basil, chopped
1/8 tsp. oregano
salt and pepper to taste
1/2 tsp. garlic, fresh
2 tbsp. butter or margarine
1/2 tsp. parsley, chopped
1/4 tsp. lemon juice
cooked linguini
Rinse clams, drain and set aside.
In a saute pan, heat the oil. Add the garlic and lightly toss until golden brown.
Add the littleneck clams, cover and steam until the clams open.
Add the remaining ingredients and simmer 3-4 minutes.
Serve over medium size cooked linguini, cooked al dente.
Source: New York Seafood Council
STRAWBERRY, SPINACH & ALMOND SALAD
Toasted almonds will add a nice touch and nutty flavor to this salad.
1/2 pound loose fresh spinach
1/2 pint fresh strawberries, halved
1 tablespoon slivered almonds, toasted
1 tablespoon sliced almonds, toasted
Poppy Seed Dressing
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl; cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss gently.
Yield: 2 servings
EGGPLANT PARMESAN LASAGNA FOR TWO (plus one to freeze)
(Hey, Julie! Make this and invite Richard over for dinner! There won't be anything left to freeze! LOLOL)
9 lasagna noodles, uncooked
1 medium eggplant, about 3/4 pound
Olive oil flavored cooking spray
2 tsp. dried basil
2 tbsp. grated low-sodium Parmesan cheese
1 (26-oz.) jar low fat-marinara sauce
1/2 tsp. Italian seasoning
1 (15-oz.) container light ricotta cheese
8 oz. low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)
Cook lasagna noodles according to package directions.
Meanwhile, preheat broiler.
Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray.
Broil 4 to 5 inches from heat source 5 minutes or until browned.
Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese.
Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes.
Preheat oven to 375F.
Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.
Drain lasagna; rinse with cold water. Cut lasagna noodles crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagna noodles, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna noodles and remaining sauce.
Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal.
Bake remaining lasagna 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.
To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed above.
Serves 2 for two meals
Source: National Pasta Association
MEATLOAF FOR TWO
1/3 cup seasoned breadcrumbs
3 Tbsp. milk
1 tsp. Worcestershire sauce
1 tsp. finely chopped onions
1/4 tsp. salt
1/2 lb. lean ground beef
ketchup
In a bowl combine the first 5 ingredients. Crumble the beef over the mixture and mix well. Shape into a large patty or place in a (5x9x2 inch) Pyrex bread pan and form into a loaf. Bake at 350 for 20-25 minutes or in microwave oven (850 watt) 3-4 minutes on high and let stand for 3 minutes. Try cumin, sage, nutmeg, roasted garlic or parsley flakes to enhance flavor.
LEAN AND LUSCIOUS POTATO SPLIT
1 potato (about 10 ounces)
1/4 cup lowfat cottage cheese
2 to 3 tablespoons lowfat milk
2 tablespoons toasted sunflower nuts
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
2 tablespoons sliced green onions
1/4 cup shredded Cheddar cheese
1/8 teaspoon pepper
Salt, to taste
3 cherry tomatoes, halved
Pierce potato with tines of fork; microwave on HIGH about 8 minutes until potato is fork-tender.
Halve and scoop out potato, leaving 1/4-inch shells.
In bowl mash potato pulp. Mix in cottage cheese and enough milk for a moist but firm consistency. Mix in sunflower nuts, green pepper, carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly. Season with salt. Mound into potato shells, dividing equally. Sprinkle with remaining Cheddar cheese.
Microwave on HIGH about 2 minutes until cheese is melted and potatoes are heated through. Garnish with tomatoes.
Menu: Red Leaf Lettuce Salad with Nonfat Dressing, Strawberries or Blueberries with Yogurt and Honey
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Makes 2 servings
Source: The Potato Board
PORK, MUSHROOMS, ONION & PEPPER
(Diabetic)
Makes 2 servings
1/2 lb boneless thin-cut pork loin chops
Salt
Garlic pepper
Nonstick cooking spray
1 tsp olive oil
1 1/2 c thinly sliced mushrooms
1 c diced onion
1 c diced red bell pepper
1 clove garlic, minced
1/8 tsp salt
1/4 c red wine
1. Sprinkle both sides of pork chops lightly with salt and garlic pepper. Coat large nonstick skilleet with cooking spray; heat over medium-low heat. Cook pork 1 to 2 minutes per side or until brown and barely pink in center. Remove from skillet; keep warm.
2. Heat oil over medium heat in same nonstick skillet. Add mushrooms, onion, bell pepper, garlic and salt. Cook 8 to 10 minutes or until vegetables are soft. Add wine, a little at a time, stirring to remove any browned bits from bottom of skillet. Bring to a boil; boil 1 minute. Serve vegetable mixture over pork chops.
Cal 298, Total Fat 13 g, Carb 13 g, Chol 54 mg, Fiber 3 g, Cal from Fat 40%, Sat Fat 4 g, Protein 27 g, Sodium 206 mg, otassium 795 mg
3 Lean Meat, 3 Veg, 1 Fat
ONE-PAN POTATOES AND CHICKEN TERIYAKI
2/3 pound (2 medium) potatoes, cut into 1/2-inch wedges
8 ounces boned and skinned chicken breasts, cut into 1/2-inch strips
1 tablespoon vegetable oil
1/4 cup sliced green onions
2 tablespoons prepared teriyaki sauce
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 5 minutes until just tender.
While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges
Makes 2 servings
Source: The Potato Board
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