Recipes by SimplyBreezy

Apple Brown Rice Stuffing

Ingredients:

½ cored, diced red apple
¼ cup chopped onions
¼ cup sliced celery
2⅔ tablespoons seedless raisins
¼ teaspoon poultry seasoning
⅛ teaspoon dried thyme
⅛ teaspoon black pepper
1 teaspoon margarine
1½ cups cooked brown rice, cooked in apple juice
2⅔ tablespoons rice bran
2⅔ tablespoons slivered almonds, toasted
2 tablespoons apple juice

Preparations:

Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Cook until thoroughly heated.

Makes 2 Servings

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Apple Pork Chops

Main Ingredients:

2 pork chops
⅔ teaspoon butter
Salt and pepper, to taste
1 apple, unpeeled with cores
⅓ teaspoon sugar
Cinnamon
Oil

Preparations:

Cook the chops using oil and 1 teaspoon butter. Season to taste, set aside and keep warm. Slice the apples ½" thick and add to the pan with 1 teaspoon butter, the sugar and a few pinches of cinnamon. Cook over medium heat for about 10 minutes, turning once or twice until some of the apples are browned. Arrange them around the chops and serve.

Makes 2 Servings

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Baked Chicken Nuggets

Ingredients:

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup butter, melted

Directions:

1. Preheat oven to 400°F (200 degrees C).

2. Cut chicken breasts into 1½ inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.

3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

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Chicken Avocado Melt

Ingredients:

2 chicken breast halves
1 tablespoon cornstarch
½ teaspoon ground cumin
½ teaspoon garlic salt
½ lightly beaten egg
½ tablespoon water
3 tablespoons cornmeal
1½ tablespoons oil
½ avocado, peeled, sliced
¾ cup Monterey Jack cheese, shredded
¼ cup sour cream, divided
⅛ cup green onion tops
⅛ red bell pepper, chopped
Cherry tomatoes
Sprig parsley

Preparations:

Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to ¼ inch thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper.

Makes 2 Servings

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Crunchy Pear Crumble

(Serves 1)

1 large ripe pear, peeled and diced
1 teaspoon of brown sugar

Crumble

½ cup rolled oats
¼ cup brown sugar
2 tablespoons plain flour
40 grams (about 2 Tablespoons) of unsalted butter, softened
A good sprinkle of ground cinnamon

Directions

1. Preheat the oven to 180°C.

2. In your serving bowl, toss together the chopped up pear and teaspoon of sugar.

3. In another small bowl, mush together all the crumble ingredients, making sure it's kind of lumpy.

4. Sprinkle the crumble mix over the pears and bake for around 15 minutes or until the fruit is soft and the crumble is golden brown.

Serve with vanilla ice-cream or thick cream.

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Fresh Strawberry Pie

Ingredients:

1 baked 9-inch pie shell
1¼ cups sugar
1 tablespoon cornstarch
3 tablespoons lemon juice
1 - 3 oz. package strawberry Jello
1 quart fresh strawberries
1½ cups water

Preparations:

Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers.

Makes 1 Pie

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Grilled Fish Steaks

Ingredients:

1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

Directions:

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

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Ham and Cheese Breakfast Tortillas

Ingredients:

6 eggs
2 tablespoons and 2 teaspoons milk
1½ slices cooked ham, diced
1 green onions, minced
Salt and pepper to taste
2 ounces Cheddar cheese, shredded
2 (10 inch) flour tortillas
¼ cup salsa

Directions:

1. Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.

2. Spoon ¼ of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

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Individual Microwaveable Breakfast Quiche

Ingredients:

4 egg whites
¼ c. fat free cottage cheese
⅛ cup shredded (taco) cheese
2 tbp. Pace Chunky Mild Salsa
2 oz. or ¼ c. 8th Continent Light Original soy milk

Directions:

1. Mix all ingredients in microwavable bowl and heat for 1 minute on high or until completely risen and done.
2. Weekends - Bake at 350°F for 45 minutes.

ENJOY!

Number of Servings: 1

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Quick 'n' Easy Chocolate Mousse

Ingredients:

1 pkg. Chocolate instant pudding
1 Cool Whip

Preparations:

Make the pudding according to package directions. Fold in Cool Whip until you reach your desired consistency, then refrigerate. Serve chilled with Cool Whip garnish if desired.

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Single Serving Chocolate Brownie

Ingredients

1 tbsp. whole wheat flour
1 tbsp. sugar (do not substitute)
1 tbsp. unsweetened cocoa
A pinch of baking soda
A pinch of salt
1 tbsp. of low fat vanilla yogurt, add more if needed to blend the mixture

Directions:

Mix it all up, pop it in the microwave for just over a minute, enjoy

Number of Servings: 1

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Triple-Chocolate Penuche Brownies

6 ounces fine-quality bittersweet chocolate, chopped (chips are okay)
2 ounces unsweetened chocolate, chopped
1½ sticks unsalted butter, softened
1½ cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup milk chocolate chips

Penuche Frosting

½ stick unsalted butter, softened
½ cup light brown sugar, packed
¼ cup milk

Prepare a 13 by 9 inch baking pan with parchment paper or tin foil so that the sides and bottom are covered. Spray with Pam or butter the surface of the paper/foil. This will make it super easy to remove the brownies later. If you don't have parchment paper or tin foil, just thoroughly butter and flour the pan, paying extra attention to the corners.

In a metal bowl set over a pan of barely simmering water, melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool for 5 minutes. Stir in sugar and vanilla.

Preheat oven to 350°F.

Crack the eggs into a separate bowl and whisk with a fork, scrambled egg style. Pour the egg mixture into the bowl, a little at at time, stirring well after each addition.

Stir in the salt and the flour, stirring until the mixture is just combined. Add the chocolate chips.

Pour the batter into the pan, smooth out the top, and bake the mixture in the middle of a preheated 350°F oven for 25 minutes, or until a tester comes out with crumbs adhering to it. Remove from the oven and wait 5 minutes for it cool slightly. Remove the brownies from the pan using the paper or foil and place on a large cutting board or larger cookie sheet.

In a small saucepan over medium heat, melt the butter. When it's fully melted, add the brown sugar and continue to mix constantly. When the mixture is well combined, add the milk and continuing stir. Increase the heat to medium-high, all the while, stirring the caramel. Let the mixture come to boil for 3 minutes.

Hover the saucepan a bit high over the brownies so that you get a long ribbon of caramel flowing from the pan. Slowly pour the mixture over the brownies in a zig-zag fashion, working from one side to the other, being sure not to cover the entire surface of the brownies with the caramel (you want to see some of the chocolate brownies peeking through the surface).

Let the brownies and penuche cool completely before cutting.

Yield: 24 brownies, although it really depends on how big you cut them.