Strawberries & Cream

This is a delightful dessert on a hot summer day.  My Mom use to have a large strawberry patch when I was a young adult.  This was her version of Strawberry Shortcake.  Of course she used fresh berries, but since I take the easy way out, I used frozen strawberries in syrup.

This is a delightful dessert on a hot summer day. My Mom use to have a large strawberry patch when I was a young adult. This was her version of Strawberry Shortcake. Of course she used fresh berries and sugar, but since I take the easy way out, I used frozen strawberries in syrup.

Strawberries & Cream

16 Servings - Serving Size: 1/2 Cup

Strawberries & Cream

This is a delightful dessert on a hot summer day. My Mom use to have a large strawberry patch when I was a young adult. This was her version of Strawberry Shortcake. Of course she used fresh berries and sugar, but since I take the easy way out, I used frozen strawberries in syrup.

Ingredients:

  • 16 ounces heavy whipping cream
  • 1 tub (23 ounce) frozen sliced strawberries with sugar

Directions:

  1. Defrost strawberries in their container overnight in the refrigerator.
  2. Pour heavy whipping cream in a large bowl.
  3. Beat on high speed with the whisk attachment for approximately 5 minutes or until cream is thick.
  4. Fold in strawberries until well blended.
  5. Serve over angel food cake or other cake of choice.
  6. Refrigerate unused portions.
http://www.thehungryhoarder.com/2013/05/30/strawberries-cream/

Crunchy Asian Chicken Salad

Crunchy, nutty and tangy describes this nutritional chicken salad.  I had this for dinner and it will definitely curb an appetite and fill you up.

Crunchy, nutty and tangy describes this nutritional chicken salad. I had this for dinner and it will definitely curb an appetite and fill you up.

Crunchy Asian Chicken Salad

8 Servings

Crunchy Asian Chicken Salad

Crunchy, nutty and tangy describes this nutritional chicken salad. I had this for dinner and it will definitely curb an appetite and fill you up.

Ingredients:

  • 1/2 cup sugar
  • 1 tablespoon corn starch
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 medium head iceberg lettuce
  • 2 cups cooked chicken, cubed
  • 1/2 cup cashew pieces
  • 1 can (8 ounces) diced water chestnuts, drained
  • 1 package (6 ounces) snow peas, cut into 1/2" pieces
  • 3 ounces crispy rice noodles
  • 2 green onions, sliced

Directions:

  1. In a small saucepan, combine sugar, corn starch, water, oil, ketchup, vinegar and soy sauce.
  2. Bring to a boil.
  3. Cook, stirring constantly for 2 minutes or until thickened, cool.
  4. In a large salad bowl, tear the lettuce into bite size pieces.
  5. Toss in the chicken, cashews, water chestnuts and snow peas.
  6. Add dressing and toss to coat.
  7. Garnish with crispy rice noodles and sliced green onions.

Notes

Recipe slightly adapted from Taste of Home

http://www.thehungryhoarder.com/2013/05/30/crunchy-asian-chicken-salad/

Nutrition Facts
Serving Size 218g
Servings Per Container 8

Amount Per Serving
Calories 345 Calories from Fat 128.7
% Daily Value*
Total Fat 14.3g 22%
Saturated Fat 2.1g 11%
Trans Fat 0.5g
Cholesterol 27mg 9%
Sodium 280mg 12%
Total Carbohydrate 39.2g 13%
Dietary Fiber 2.1g 8%
Sugars 16.9g
Protein 15.0g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Crisp Corn Salad

I've seen several versions of corn salad, this is mine from what I had on hand.  Apparently I have been stock piling these big bags of corn.  I couldn't think of a better way to use them up, than a Memorial Day Weekend BBQ.

I’ve seen several versions of corn salad, this is mine from what I had on hand. Apparently I have been stock piling these big bags of corn. I couldn’t think of a better way to use them up, than a Memorial Day Weekend BBQ.

Crisp Corn Salad

8 Servings - Serving Size: 1/2 Cup

Crisp Corn Salad

I've seen several versions of corn salad, this is mine from what I had on hand. Apparently I have been stock piling these big bags of corn. I couldn't think of a better way to use them up, than a Memorial Day Weekend BBQ.

Ingredients:

  • 1 bag (25 ounce) frozen corn
  • 1/4 cup mayonnaise
  • 1+1/2 teaspoons sugar
  • 1/4 red bell pepper, diced
  • 1/4 green bell pepper, diced
  • 1/4 red onion, diced
  • 1/4 tomato, diced
  • 1/2 lime, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sprigs cilantro, chopped fine

Directions:

  1. Prepare corn according to package instruction but shorten cooking time by a minute or so, you want the corn to be crisp.
  2. Drain any fluid from the corn and refrigerate while dicing the vegetables.
  3. In a small bowl add the sugar to the mayonnaise, stirring to blend well, set aside.
  4. Toss the diced peppers, onions and tomato in with the corn.
  5. Add the mayonnaise mixture and stir gently to coat corn and vegetables.
  6. Drizzle with the lime juice and sprinkle with salt and pepper.
  7. Toss gently to blend everything together.
  8. Add chopped cilantro and stir to blend.
  9. Chill until ready to serve.
http://www.thehungryhoarder.com/2013/05/28/crisp-corn-salad/

Nutrition Facts
Serving Size 114g
Servings Per Container 8

Amount Per Serving
Calories 108 Calories from Fat 27
% Daily Value*
Total Fat 3.0g 5%
Saturated Fat g 0%
Trans Fat g
Cholesterol 2mg 1%
Sodium 201mg 8%
Total Carbohydrate 20.9g 7%
Dietary Fiber 2.4g 10%
Sugars 4,6g
Protein 2.5g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Simple Soft Tacos

I've been making these since my kids were little.  They are a lot easier to eat than the hard shelled tacos and not as messy.  One pound of ground beef goes a long way when making these tacos.

I’ve been making these since my kids were little. They are a lot easier to eat than the hard shelled tacos and not as messy. One pound of ground beef goes a long way when making these tacos.

Simple Soft Tacos

6 Servings - Serving Size: 2 Tacos

Simple Soft Tacos

I've been making these since my kids were little. They are a lot easier to eat than the hard shelled tacos and not as messy. One pound of ground beef goes a long way when making these tacos.

Ingredients:

  • 1 pound ground beef
  • 2/3 cup water
  • 1 envelope (1 ounce) taco seasoning
  • 12 flour tortillas, soft taco size
  • 1 cup cheddar cheese, shredded
  • 1/4 head lettuce
  • 1 tomato

Directions:

  1. In a medium size skillet over medium heat, brown the ground beef until no longer pink, drain.
  2. Add water and seasoning mix to the drained beef.
  3. Stir to blend well and heat to boiling.
  4. Reduce heat and simmer uncovered for 3-4 minutes until thickened, stirring frequently.
  5. Shred lettuce and core and dice tomato.
  6. Warm the tortillas in a tortilla warmer or between 2 plates in the microwave for 20 seconds.
  7. Place a few tablespoons of the meat mixture in the middle of a flour tortilla.
  8. Top with shredded cheese and with shredded lettuce.
  9. Garnish with diced tomatoes.
  10. Fold in half down the middle.
  11. Serve immediately.
http://www.thehungryhoarder.com/2013/05/28/simple-soft-tacos/

Turkey Quesadillas

Yet another recipe to use that left over turkey when you get tired of turkey sandwiches.

Yet another recipe to use that left over turkey when you get tired of turkey sandwiches.

Turkey Quesadillas

4 Servings - Serving Size: 2 Wedges

Turkey Quesadillas

Yet another recipe to use that left over turkey, when you get tired of turkey sandwiches.

Ingredients:

  • 1 cup cooked turkey breast, cubed
  • 1/2 cup mexican corn
  • 1/3 cup sour cream
  • 1+1/2 tablespoons fajita seasoning
  • 4 7-inch flour tortillas
  • 1 tablespoon vegetable oil
  • 1 can (4 ounce) sliced black olives, drained
  • 1 cup cheddar cheese, shredded

Directions:

  1. Reserve 2 tablespoons of the sour cream, set aside for garnish.
  2. In a medium size bowl, blend together the turkey, corn, sour cream and seasoning.
  3. Heat oil in a non-stick skillet over medium heat.
  4. Place a tortilla in the pan.
  5. Spread the tortilla with the turkey/corn mixture.
  6. Sprinkle it with 1/2 of the shredded cheese.
  7. Reserve 2 tablespoons of the drained black olives, set aside for garnish.
  8. Top the cheese with 1/2 of the black olives.
  9. Place another tortilla over it.
  10. Carefully using a spatula, flip the quesadilla.
  11. When the bottom starts to brown, remove from pan onto plate.
  12. Repeat with the rest of the ingredients, adding more oil to the pan if needed.
  13. Cut each quesadilla into 4 wedges.
  14. Garnish with reserved sour cream and olives before serving.
http://www.thehungryhoarder.com/2013/05/19/turkey-quesadillas/

California Turkey, Bacon & Swiss Sandwich

The crispy and coolness of the bacon and avocado make this a great summertime sandwich.

The crispy and coolness of the bacon and avocado make this a great summertime sandwich.

California Turkey, Bacon & Swiss Sandwich

4 Servings - Serving Size: 1 Sandwich

California Turkey, Bacon & Swiss Sandwich

The crispy and coolness of the bacon and avocado make this a great summertime sandwich.

Ingredients:

  • 8 slices of garlic texas toast
  • 4 pieces cooked turkey breast, about the size of the toast.
  • 4 slices of swiss cheese
  • 4 slices of bacon
  • 1 avocado

Directions:

  1. Cook the bacon until crispy using whatever method you choose.
  2. Break each piece of bacon in half, set aside.
  3. Cut each piece of the cheese in half, set aside.
  4. Cut the avocado in half and remove the pit.
  5. Slice each half of the avocado lengthwise into 6 slices, avoid cutting into the skin.
  6. In a large skillet over medium heat, place 4 pieces of the garlic toast buttered side down.
  7. Top each piece of toast with a piece of turkey.
  8. Add two half slices of cheese on top of the turkey.
  9. Place 2 halves of bacon on top of the cheese.
  10. Top bacon with 3 slices of avocado
  11. Place another piece of garlic toast on top of the sandwich with the buttered side up.
  12. Carefully flip sandwich with a spatula and toast the top side of the bun.
  13. When toast is lightly golden brown and cheese is melted, sandwich is done.
  14. Cut sandwich in half if desired and serve immediately.

Notes

I microwaved the bacon. On a microwave safe plate, place the bacon between paper towels and cook on high for 4-5 minutes.

http://www.thehungryhoarder.com/2013/05/18/california-turkey-bacon-swiss-sandwich/

Fat Free Lo-Cal Ranch Dressing

I seriously will never buy ranch dressing again.  Greek yogurt is my new-found love.  I never cared for the bottled fat-free ranch dressing, so it's really hard for me to eat salads when dieting.  This is amazing, I will be eating many salads in the future.

I seriously will never buy ranch dressing again. Greek yogurt is my new-found love. I never cared for the bottled fat-free ranch dressing, so it’s really hard for me to eat salads when dieting. This is amazing, I will be eating many salads in the future.

Fat Free Lo-Cal Ranch Dressing

24 Servings

Fat Free Lo-Cal Ranch Dressing

I seriously will never buy ranch dressing again. Greek yogurt is my new-found love. I never cared for the bottled fat-free ranch dressing, so it's really hard for me to eat salads when dieting. This is amazing, I will be eating many salads in the future.

Ingredients:

  • 2 cups plain non-fat greek yogurt
  • 1/2 cup of skim milk, more or less for desired consistency
  • 1 (1 ounce) envelope of ranch dressing dry mix

Directions:

  1. Place all ingredients in a food processor until well blended.
  2. Transfer dressing to a squeeze bottle or other container with a lid.
  3. Refrigerate for 2 hours before serving to allow flavors to blend.
  4. Keep unused portion refrigerated.
  5. Shake well before using, seasonings will settle to the bottom.

Notes

Make note of expiration date of yogurt and milk and discard unused portions by expiration date.

http://www.thehungryhoarder.com/2013/05/18/fat-free-lo-cal-ranch-dressing/

Nutrition Facts
Serving Size 25g
Servings Per Container 24

Amount Per Serving
Calories 12 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 42mg 2%
Total Carbohydrate 2.1g 1%
Dietary Fiber g 0%
Sugars 1.4g
Protein 1.2g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Spring Fever

Sorry I haven’t posted much lately.  I spent a well needed week at the beach with my sisters, Mom and aunt.  Then my son and daughter-in-law were visiting with the grandchildren.  I enjoyed both, but I’m ready to get back to some normalcy.  I plan on dropping a few pounds so may be posting some recipes on the lighter side.  I hope every one is having a wonderful Spring.

Oven Roasted Turkey Breast with Onions

I first made this dish about 3 years ago and apparently I had a photo of it on my computer, but did not have the recipe.  This one came out a little different looking but I think I used different seasonings the last time.  It's a great way to curb the turkey craving anytime of year.  Having turkey sandwiches the next day is a bonus.

I first made this dish about 3 years ago and apparently I had a photo of it on my computer, but did not have the recipe. This one came out a little different looking but I think I used different seasonings the last time. It’s a great way to curb the turkey craving anytime of year. Having turkey sandwiches the next day is a bonus.

Oven Roasted Turkey Breast with Onions

6 Servings

Oven Roasted Turkey Breast with Onions

I first made this dish about 3 years ago and apparently I had a photo of it on my computer, but did not have the recipe. This one came out a little different looking but I think I used different seasonings the last time. It's a great way to curb the turkey craving anytime of year. Having turkey sandwiches the next day is a bonus.

Ingredients:

  • 1 large oven bag
  • 2 pound turkey breast bone-in
  • 3 tablespoons butter, softened
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 2 large onions

Directions:

  1. Preheat oven to 350F.
  2. Place the bag in a 9x13 inch baking pan.
  3. In a small bowl, blend the butter, sage, rosemary and thyme.
  4. Using the back of a spoon, rub the butter onto the top of the turkey breast.
  5. Sprinkle with black pepper.
  6. Place the prepared turkey breast into the bag.
  7. Peel and coarsely chop the onions.
  8. Place the onions pieces on top of the turkey and around the turkey.
  9. Close the bag with the provided nylon tie.
  10. Using a knife, cut six small slits in the top of the bag.
  11. Bake for 60-80 minutes or until meat temperature is 170F.
  12. Let stand in oven bag for 10 minutes.
  13. Carefully open bag and remove turkey breast to a serving platter.
  14. Using a slotted spoon, scoop onions up and place on top of breast.
  15. Slice and serve.

Notes

You can use whatever size bone-in turkey breast you'd like. Figure approximately 15-20 minutes of cooking time per 1/2 pound. Always use the meat thermometer to verify the temperature of the meat is 170F before serving.

http://www.thehungryhoarder.com/2013/04/14/oven-roasted-turkey-breast-with-onions/

Corn Casserole with Green Chiles

I'm pretty sure Paula Deen and I have the same palate, I just wish I had her imagination and skills.  This corn casserole was so yummy!  I added the green chiles and only used 1/2 of the cheese and creamed corn that it called for.  I also substituted the sour cream with greek no-fat yogurt (my new love).  I will definitely be making this again.

I’m pretty sure Paula Deen and I have the same palate, I just wish I had her imagination and skills. This corn casserole was so yummy! I added the green chiles and only used 1/2 of the cheese and creamed corn that it called for. I also substituted the sour cream with greek no-fat yogurt (my new love). I will definitely be making this again.

Corn Casserole with Green Chiles

8 Servings

Corn Casserole with Green Chiles

I'm pretty sure Paula Deen and I have the same palate, I just wish I had her imagination and skills. This corn casserole was so yummy! I added the green chiles and only used 1/2 of the cheese and creamed corn that it called for. I also substituted the sour cream with greek no-fat yogurt (my new love). I will definitely be making this again.

Ingredients:

  • 1 cup frozen corn, thawed
  • 1 can (8 ounce) can cream-style corn
  • 1 can (4 ounce) diced green chiles
  • 1 box (8-ounce) corn muffin mix
  • 1 cup plain no-fat greek yogurt
  • 1/2 cup butter, melted
  • 1 cup cheddar cheese, shredded

Directions:

  1. Preheat oven to 350F.
  2. In a large bowl, blend together all ingredients except the cheese.
  3. Spread into a greased 9x13 inch baking dish.
  4. Bake for 45 minutes or until golden brown.
  5. Top evenly with shredded cheese.
  6. Bake an additional 10 minutes or until cheese is melted.
  7. Let stand for 5 minutes before serving.

Notes

Recipe adapted from Paula Deen

http://www.thehungryhoarder.com/2013/04/14/corn-casserole-with-green-chiles/