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August 9, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Weight Watcher Recipes - Tex-Mex Chicken for One Recipe | Corn Tomato and Green Chiles Salad Recipe | Asparagus with Lemon Recipe | Frozen Strawberry Pops Recipe | Basil Buttered Salmon Recipe | Asparagus with Lemon Recipe | Frozen Strawberry Pops Recipe

Today's Recipes- Robbie's Kabobs Recipes |  
Caldo Verde Soup Recipe | Sharon's Bean Salad Recipe | Sharon's Cherry Tomato Salad Recipe | Sharon's Vegetable Salad Recipe | Mary J's Chicken Layered Salad Recipe | Sharon's Ham and Tomato Salad Recipe |
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Weight Watcher Corner

I love Tex-Mex flavor. I wondered if I could use a little of this and a little of that and come out with something I would try again.

Tex-Mex Chicken for One Recipe

I took one skinless 4 ounce chicken breast, put a about 1/4 a package taco seasoning (dry), added a 1 soda cracker in a bag and crushed the mixture together. Put chicken breast in the bag, shook it, and made sure to completely coat the chicken. Baked it for about 30 minutes in a 350 degree preheated oven. I took the chicken out of the oven and put 1/4 cup of Picante salsa on top of it and put it back in the oven for another 7 minutes. Put it on a plate and added a teaspoon of fat free sour cream on top.

It turned out very good. The only thing I would change is to pound down the chicken breast so it would be thinner. The chicken was very good and was a winner in my books. The sodium count was high for me but it tasted wonderful.
Makes 1 serving

Calories 178 fat 5g, cholesterol 74mg, sodium 1246mg, carbs 12g, fiber 3g, sugars 5g, Protein 26g
Weight Watcher Plus Points = 5 Points
Click Here to Print this Chicken Recipe

The rest of the recipes below are ones I have made before and liked. I will be using them this week. Each weekend I spend time planning out what to eat for the week.  It helps me keep the point count at the right amount.

Corn Tomato and Green Chiles Salad Recipe

2 cup frozen sweet corn kernels
10 oz canned red tomatoes with green chilies, diced
1/2 tbsp vegetable oil
1 tbsp fresh lime juice
1/3 cup fresh chopped green onion
2 tbsp fresh cilantro

Combine all ingredients into a medium bowl, and serve.
Makes 4 Servings

Calories 105, Carbs 19g, Fiber 2g, fat 3g, protein 3g, sugars 0g
Weight Watcher Plus Points = 2 Points
Click Here to Print this Recipe

Asparagus with Lemon Recipe

1 lb Asparagus, fresh
2 teaspoons fresh lemon juice
1/3 tbsp grated lemon rind
pepper to taste

Place the asparagus in a steamer basket over a pot of simmering water. Steam, covered, until tender, about 7 minutes. Drain.

Sprinkle with lemon juice and lemon zest. Season with pepper and serve at once.
Makes 4 Servings

Calories 32, Carbs 7g, Fiber 3g, Sugars 3g, Fat 0g, Protein 3g
Weight Watcher Plus Points = 1 Point
Click Here to Print this Recipe

Frozen Strawberry Pops Recipe

8 large ripe strawberries, hulled and cut into quarters
2/3 cup frozen pineapple juice concentrate, slightly thawed
2 (8-ounce) cans sugar-free lemon-lime soda

Place the strawberries in a food processor or blender. Add the pineapple juice concentrate and pulse until fairly smooth. (If you don't have a food process or a blender, you can do this with a handmixer.)

Stir in the sugar-free soda until well blended.

Pour mixture into eight 6-ounce paper cups. Freeze for 30 minutes, then stick a clean wooden stick into the
middle of each pop.

Freeze overnight. To serve, let stand at room temperature just until you can peel off the paper cup. Eat at once.
Makes 8 Servings

Nutrition Information
49 calories, 1g protein, 0 total fat, 12 g carbohydrate, 1g fiber, 0 cholesterol, 3 mg sodium
Weight Watcher Plus Points = 1
Click Here to Print this Recipe

Basil Buttered Salmon Recipe

4 fresh or frozen skinless salmon (about 1-1/4 pounds)
1/2 teaspoon salt-free lemon-pepper seasoning
2 tablespoons fat free margarine, softened
1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
1 teaspoon snipped fresh parsley
1/4 teaspoon finely shredded lemon peel or lime peel

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the margarine mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use.
Makes 4 servings.

Nutrition Facts
Per serving: 294 Calories., 5g fat, 94 mg chol., 113 mg sodium, 0g carb., 0g fiber, 28g protein.
Weight Watcher Plus Points = 4 Points
Click Here to Print this Recipe

Weekly Specials from The Prepared Pantry 

Robbie In, suggested substitutions for pumpkin for Mary's dad-in- law. I agree with what can be substituted for pumpkin. However, sweet potatoes, yams, acorn squash are listed in the HIGH list of potassium foods which are to be eaten in
very limited amounts/or omitted on my kidney restricted diet.
Marvis in Texas

Robbie's Kabobs Recipes
These are delicious and very versatile. You could both of them on the grill or in the broiler. You can also use sausage in the first recipe instead of chicken or use chicken in the second recipe instead of sausage. Add other vegetables such as chunks of squash or zucchini, or potatoes or sweet potatoes. If using either potatoes or sweet potatoes, I often microwave them a minute or two to start the cooking process, so that everything on the skewer is completely cooked at the same time.
Robbie IN

Robbie's Grilled Chicken Kabobs Recipe

1/2 lb boneless, skinless chicken breast in 1-inch cubes
3 cloves garlic, crushed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut in 1 inch squares
1/4 lb. white boiling onions, peeled
1/4 cup Italian dressing or teriyaki sauce (marinade)
BBQ sauce or additional dressing for basting
wooden or metal skewers

Wash, peel and cut vegetables into 1-inch chunks.
In a zip bag, marinate chicken, crushed garlic and cut vegetables in refrigerator for 60 minutes in Italian dressing, vinaigrette or teriyaki sauce. Turn several times. Discard marinade.

If using wooden skewers, soak them in water 30 minutes in advance. If using metal skewers, brush with oil or spray with non-stick spray.

Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).

Thread chicken and vegetables alternately onto skewers.
Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce or Italian dressing.
Robbie IN

Robbie's Honey Glazed Sausage Kabobs

1 lg. onion
1 lg. green pepper
1 large can of pineapple chunks
1 pkg. sausage links (24 or more)
1/2 pint cherry tomatoes
Whole Mushrooms - optional

1 c. pineapple juice, reserved from can of pineapple chunks
1/2 c. brown sugar- I use 1/4 cup
1/3 c. honey
1 tsp. lemon juice
1 tsp. dry mustard

Cut up onion and green pepper into bite-size pieces. Alternate pieces of sausage, onion, green pepper, mushrooms, tomatoes and pineapple chunks on skewers. Brush with glaze. Place on a cookie sheet or broiler pan to catch drippings. Broil 4 minutes on each side, brushing frequently with glaze.
Robbie IN
Click Here to Print this Recipe

Caldo Verde Soup Recipe
Serves 6

Can use collard greens, but kale or spinach can be substituted. Serve this soup with crusty bread

1/4 cup extra-virgin olive oil
12 ounces smoked sausage or can use chorizo sausage cut into 1/2-inch pieces Hiilshire brand is best
1 onion, chopped fine
4 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes(optional)
2 pounds yellow potatoes, cut into 3/4-inch pieces

8 cups chicken broth (I use Swanson Brand)
1 pound greens,kale, spinach or collard take stems with collard too tough, cut in 1-inch pieces
2 teaspoons white wine vinegar
I add 1/2 bunch of chopped cilantro (optional)

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.

Transfer sausage to a bowl and set aside. Reduce heat to medium and add onion, garlic, 1-1/4 teaspoons salt, and pepper flakes and season with pepper to taste.

Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

Transfer 3/4 cup solids and 3/4 cup broth to blender jar. Add collard greens to pot and simmer for 10 minutes. Stir in sausage and continue to simmer until greens are tender, 8 to 10 minutes longer.

Add remaining 3 tablespoons oil to soup in blender and process until very smooth, about 1 minute. Take from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste.
Judy Montana
Click Here to Print this Recipe

Bread Mixes from The Prepared Pantry

This is the way my family likes chicken salad. It is a modified version of the 7 layer pea salad recipe.

Mary J's Chicken Layered Salad Recipe

1-1/2 lb. diced chicken meat, cooked
1/2 c. Miracle Whip or mayo
2 to 3 pieces diced celery
1/2 c. grated Cheddar cheese
1/8 tsp. garlic or onion salt

1st Layer: Shredded lettuce.
2nd Layer: One small package of frozen peas, thawed.
3rd Layer: One cup chopped celery.
4th Layer: One medium onion, chopped fine.
5th Layer: Sprinkle three tablespoons sugar.
6th Layer: One-half cup mayonnaise.
7th Layer: One-half pound crisp bacon, crumbled.
8th Layer: Parmesan cheese over all.
Layer in 8 or 9-inch casserole dish in order given.

Note: I use Dukes mayonnaise because it does not make the salad watery after it sits a while. Miracle Whip does not work well in this salad because of its water content.
Mary J
Click here to Print this Recipe

Sharon's Bean Salad Recipe

3 cans cut green beans, drained
2 tsp. vegetable oil
1/2 c. vinegar
pinch of salt
1 onion, cut into thin rings
1 bell pepper, cut into thin rings
3/4 c. sugar

Bring sugar, salt, Crisco and vinegar to a boil. Add beans, onion and pepper; heat just 2 minutes. Store in a covered container in refrigerator. Keeps well in refrigerator for up to a week.

If you like a colorful salad you can use 1 can green beans, 1 can kidney beans, and one can wax beans. My family won't eat kidney beans so I use whatever combination I have on hand.
Makes 6-8 servings (my family it makes 4-5 servings)
Click Here to Print this Recipe

Sharon's Cherry Tomato Salad Recipe

1 qt. cherry tomatoes, halved
3 Tbsp. vinegar
1 to 2 Tbsp. fresh basil (sweet)
1/2 tsp. sugar
1/4 c. vegetable oil
1/4 c. minced fresh parsley
1/2 tsp. salt

Place tomatoes in a shallow bowl. In a jar with a tight fitting lid, combine oil, vinegar, parsley, basil, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate overnight. Serve on a bed of lettuce.
Makes 6 to 8 servings.
Click Here to Print this Recipe

Sharon's Ham and Tomato Salad Recipe

2 c. diced, cooked chicken
1 c. diced, cooked ham
1 Tbsp. finely chopped onion
1/4 c. French dressing
1/2 c. mayonnaise
1 Tbsp. prepared mustard
1/2 c. diced celery
6 medium tomatoes

Combine chicken, ham, onion and French dressing; cover and chill at least 1 hour. Mix mayonnaise and mustard; add with celery to salad. Toss lightly. Season to taste with salt and pepper. Place tomatoes, stem end down, and cut each, not quite through in 6 wedges. Spread tomato wedges apart; sprinkle with salt and fill with salad. Top with parsley or ripe olives. Serve on lettuce.

Note: Sometimes I use all ham or all chicken in this salad. It tastes just as good. It is a colorful and tasty way to stuff tomatoes.
Click Here to Print this Recipe

Sharon's Vegetable Salad Recipe

2 (14 ounce) cans yellow corn, drained
1 large tomato, chopped
1 cucumber, chopped
salt and pepper to taste

Chop tomato and cucumber into cubes. Mix all ingredients together and add mayonnaise. Salt and pepper to taste. Chill.

Note: I often make this salad with one can of yellow corn and one can of shoepeg corn.
Click Here to Print this Recipe

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