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August 16, 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 Corner - Easy Lemon Chicken Recipe | Fizzy Lemonade Recipe | Italian Meatloaf Recipe | Zucchini Lasagna Skillet Recipe | Dijon Chicken with Zucchini and Tomatoes Recipe

Today's Recipes - Chocolate Coconut Filled Bundt Cake Recipe | Ground Beef Sour Cream Casserole Recipe |  
Hotel Du Pont Open Face Crabmeat and Cheese Sandwich | Open Face Salmon Melt Recipe  |  Simple Ginger Soy Marinade Recipe | Sugar Free Teriyaki Sauce Recipe  | Chicken Pineapple Salad Sandwiches Recipe | Chicken and Chinese Noodles Salad RecipeHot Chicken Salad RecipeGround Beef Sour Cream Casserole RecipeLite Millionaire Pie RecipeLite Baked Custard Pie Recipe |

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This recipe may look more complicated than it actually is. You can use your favorite bundt cake recipe with the filling portion of the recipe. If making a cake that is not complimented by the chocolate chips, substitute white chocolate, peanut butter, butterscotch or other flavor.
Robbie IN

Chocolate Coconut Filled Bundt Cake Recipe

Ingredients

Cake
2 c. sugar
1 c. canola oil
2 eggs, well beaten
1 c. hot coffee or water
1 c. chopped pecans
3 c. flour
3/4 c. cocoa
1 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
1 1/4 tsp. salt

Filling
1/4 c. sugar
1 tsp. vanilla
8 oz. cream cheese, softened
1 egg, beaten
1/2 c. flaked coconut
1 c. semi-sweet chocolate pieces

Directions for Cake
Preheat oven to 350 degrees. Grease and flour bundt pan. Cream oil and sugar, add beaten eggs, flour, cocoa, soda, baking powder, salt, coffee (or water), buttermilk and vanilla; mix well. Fold in pecans. Pour 1/2 of this batter into bundt pan, then pour in prepared filling. Top with remaining cake batter. Bake at 350 degrees for 70 to 75 minutes checking carefully for doneness.

Beat sugar, vanilla, cream cheese and egg until smooth. Stir in by hand the coconut and chocolate pieces. Spread this filling over first half of cake batter, keeping it about 1/2 inch of edge of cake pan.

Glaze
Allow cake to cool, then drizzle with glaze made by combining 1 cup confectionery sugar, 3 tablespoons cocoa, 2 teaspoons vanilla and 1 to 3 tablespoons hot water. Beat until smooth.
Robbie IN
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This is a recipe I have been making for 40+ years. You can add other spices, chopped olives, or even sliced pepperoni. If I don't have tomato sauce on hand, I have used diced tomatoes. On a few occasions when there was not time to bake it, I did it all on the stove top and mixed everything together. The kids and grandkids never mind and it all gets eaten.
Robbie IN

Ground Beef Sour Cream Casserole Recipe

Ingredients
1 lb. ground beef, ground turkey or sausage
1 green, red, or yellow pepper chopped
1 (5 oz.) pkg. egg noodles
salt and pepper to taste
1/2 tsp. garlic powder
1 c. sour cream
2 c. shredded Cheddar cheese or cheese of your choice
2 (8 oz.) cans tomato sauce
3 oz. cream cheese
3 green onions, chopped

Directions
Brown meat, add green pepper and drain fat. Add salt, pepper and tomato sauce. Simmer for 5 to 10 minutes. Cook and drain noodles. Combine with cream cheese, sour cream and onions. In large pan Alternate layers of noodles, meat and cheese. Bake at 350 degrees for 35 minutes.
Robbie IN
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Here’s yesterday’s delicious lunch and it’s easy! (My favorite
kind of recipe - healthy & easy!)

Hotel Du Pont Open Face Crabmeat and Cheese Sandwich

In August of 1976, this famous hotel in Wilmington, DE revealed
their often-requested recipe which was one of the most-ordered
luncheon dishes at the hotel.

10 slices toast, crust-on
5 T. tartar sauce ( I make my own)
10 slices American cheese
Paprika

Crab Mixture
1 lb. backfin crabmeat
1 t. Worcestershire sauce
Dash Tabasco Sauce
1 t. lemon juice
1/4 c. mayo

Pick over crabmeat for shells, combine w/crab mixture ingredients.
Cut 5 of the lightly toasted bread slices into 2 triangles each.
Spread all of the toast w/tartar sauce.

Arrange each serving on a baking tray w/ one whole slice of toast in the center flanked by 2 triangles. Divide crab among the 5 servings and spread to cover the toast. Top w/cheese slices covering the crab. Sprinkle the top w/paprika. Broil until bubbly & lightly browned.
5 servings ( I cut the recipe in half and broiled in my toaster oven)
Athena in DE
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Here’s another quick and easy recipe:

Open Face Salmon Melt Recipe

1 (7 1/2 oz) can salmon, drained, boned, flaked ( I buy my canned salmon already boned from Vital Choice)
1 t. salt
3 T. creamy Dijon-style mustard blend (Dijonnaise)
1 T. green onion, sliced thin
1/2 t. lemon juice
1/8 t. pepper
2 English muffins or bagels, halved & toasted
4 slices mozzarella cheese

Stir together salmon, mustard, onion, juice & pepper. Spread on toasted muffin.  Top each w/slice of cheese. Broil 4 in. from heat 1 1/2-2 min., until cheese
melts.
2 servings of 2 halves each
Athena in DE (Source: Rose Naumann)
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Weekly Specials from The Prepared Pantry 


Simple Ginger Soy Marinade Recipe

This marinade works well with chicken, pork, fish or tofu.I like a lot of ginger in the marinade, which will also contribute a spicy hum to your dish. If this is not to your liking, use less ginger.

This recipe is sufficient to marinate 500 - 700g (ABOUT 1 1/2LB ) of meat. You can marinate larger amounts but the flavours may not be as strong in the cooked product.
Ingredients
1/3 cup (80ml) mirin
1/4 cup (60ml) tamari or light soy sauce
1-1/2 Tablespoons (30ml) toasted sesame oil
3 garlic cloves, crushed
1 to 1-1/2 Tablespoons (20ml - 30ml) grated ginger
1 chilli, chopped {optional}

Instructions
Measure all of the ingredients into a glass jar with a lid.
Replace the lid and shake the jar to combine the ingredients.
Use as desired.

Notes
This marinade can be frozen in small containers, or place some meat in freezer safe containers, add your marinade and freeze.
Source: Tania @ The Cook's Pyjamas Australia
ENJOY!! Judy in Montana
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Sugar Free Teriyaki Sauce Recipe

Ingredients
60ml (1/4 cup) tamari or light soy sauce
60ml (1/4 cup) mirin
60ml (1/4) sake
2 cloves garlic, crushed
1 teaspoon grated fresh ginger

Instructions
Combine the ingredients in a small saucepan. Bring the sauce to the boil, and simmer gently for 5 - 10 minutes, or until the sauce has reduced by 1/3. Remove from the heat and allow to cool.
Strain the sauce into a glass jar, and use immediately or store in the fridge until required.

Notes
I do not strain out the garlic and ginger first if I am using this sauce as a marinade. Have been using this sauce in beef and chicken stir fries with much success, have yet to try it with fish.
Makes 1/2 cup
Source: Tania at The Cook's Pyjamas
ENJOY!! Judy in Montana
Click Here to Print this Recipe 


Bread Mixes from The Prepared Pantry



Chicken Pineapple Salad Sandwiches Recipe

Ingredients
1-1/2 c. cooked, chopped chicken breasts
1/3 c. sliced celery
2 Tbsp. chopped green onion
1 c. mixed salad greens
1 (8 oz.) can pineapple slices
1/3 c. mayonnaise or Miracle Whip
1/2 tsp. garlic powder
8 slices whole wheat bread

Combine chicken, celery, mayonnaise, green onions and garlic powder in large bowl. Line 4 bread slices with salad greens. Evenly spoon chicken salad on top. Place pineapple slice over chicken. Top with remaining bread slices.
Serves 4.
Sue
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Chicken and Chinese Noodles Salad Recipe

Ingredients
1 chicken breast or leftover chicken
2 Tbsp. almonds, slivered and toasted
2 Tbsp. sesame seed, toasted
1/2 head cabbage, sliced thin
2 green onions, chopped
1 pkg. Ramen noodles
1/2 Tbsp. sugar

Dressing
1/3 c. salad oil
1/2 tsp. pepper
3 Tbsp. vinegar
1/2 Tbsp. sugar

Directions
Combine first 4 ingredients. Break up noodles.

Mix dressing. Let stand for 1 hour. Mix dressing together with salad. When ready to serve, sprinkle noodles over salad; toss and serve.
Sue
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Hot Chicken Salad Recipe

Ingredients
4 c. cold, cut up chicken chunks, cooked
1 tsp. salt
4 hard-cooked eggs, sliced
3/4 c. mayonnaise or Miracle Whip
2/3 c. finely chopped, toasted almonds
2 Tbsp. lemon juice
2 c. chopped celery
1 tsp. finely minced onion
3/4 c. cream of chicken soup
1 c. cheese, grated
1-1/2 c. crushed potato chips
2 pimentos, cut fine
1/4 cup fresh mushrooms, diced

Directions
Combine all ingredients, except cheese, potato chips and almonds. Place in a large baking dish. Top with cheese, potato chips and almonds. Let stand overnight, covered, in the refrigerator. Bake at 400° for 20 to 25 minutes.
Serves 8.
Sue
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Lite Millionaire Pie Recipe

7 pkg. Equal
8 oz. light cream cheese
1 small can crushed pineapple with liquid
1/4 c. Cool Whip
2 Tbsp. coconut
1/2 tsp. vanilla
1/2 c. chopped pecans
graham cracker crust

Mix all ingredients together. Pour into crust and refrigerate until firm. Delicious.
Jackie
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Lite Baked Custard Pie Recipe

Ingredients
1-1/2 c. skim milk
2 large eggs, beaten slightly
2 Tbsp. sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1/8 tsp. ground nutmeg (optional)

Directions
Preheat oven to 325°. Scald milk in double boiler or (I use microwave). Blend together eggs, sugar, salt and vanilla. Add hot milk gradually, stirring to mix well. Pour into 4 (6-ounce) individual custard cups. Sprinkle surface with nutmeg. Set cups in a deep pan; pour hot water around cup to come to within 1/2 inch of tops of cups. Bake 50 to 60 minutes or until a knife tip inserted in center of custard comes out clean. Remove from heat and water pan. Chill several hours before serving. Yields 4 servings (1/2 cup each). One serving food exchange: one low-fat milk.
Jackie
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Weight Watcher Corner


Easy Lemon Chicken Recipe

Ingredients
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Directions
Mix 1 tsp. cornstarch and 1 Tbsp. soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.

Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, SPLENDA® Granulated Sweetener and 1 tsp. cornstarch together in a medium-sized mixing bowl.

Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.

Makes 4 servings
Serving Size: 3/4 cup lemon chicken.

Calories 160, Fat 5g, Cholesterol 50mg, Sodium 730mg, Carbs 6g, Fiber 1g, Protein 21g
Source: Splenda.com
Weight Watcher Plus Points = 4 Points
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Fizzy Lemonade Recipe

1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (0.13 ounce) package KOOL-AID® Lemonade Flavor Unsweetened Soft Drink Mix
1 (2 liter) bottle club soda, chilled
Lemon slices (optional garnish)

Combine SPLENDA® Granulated Sweetener, KOOL-AID® Soft Drink Mix, and club soda in a pitcher, stirring until SPLENDA® Granulated Sweetener dissolves. Serve immediately over ice. Garnish, if desired.

Calories 10, Fat 0g, Cholesterol omg, Sodium 60mg, Carbs 3g, Fiber 0g, Protein 0g
Source: splenda.com
Weight Watcher Plus Points = 0 Points
Click Here to Print this Recipe



Italian Meatloaf Recipe

Ingredients
Cooking spray
1 cup ketchup
1/4 cup balsamic vinegar
1-1/4 pound lean ground turkey (7% fat)
1/2 medium onion, finely diced
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese (optional)
1/4 cup egg substitute
1/2 cup oatmeal

Instructions
Preheat oven to 400 degrees.
Coat a large loaf pan generously with cooking spray. In a small bowl whisk together ketchup and balsamic vinegar.

In a medium bowl, combine all ingredients and 1/2 cup of ketchup balsamic mixture. Reserve ½ cup ketchup balsamic mixture. Mix well.

Spread mixture evenly into loaf pan. Top with ½ cup ketchup balsamic mixture. Bake for 60 minutes or until no longer pink.
MAKE IT GLUTEN-FREE: If you have celiac disease and your doctor has approved consumption of gluten-free oats, then you can buy certified gluten-free oats for this dish and make it gluten-free. Verify the ketchup and spices are gluten-free too.
Makes 6 Servings
Source: http://www.diabetes.org

Calories 230, Carbohydrate 18g, Protein 21g, Fat 9g, Saturated Fat 2g, Fiber 1g, Cholesterol 70mg, Sodium 530 mg
Weight Watcher Plus Points = 6 Points
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Zucchini Lasagna Skillet Recipe

Ingredients
4 cups water
2 medium zucchinis, shaved into strips with a peeler, omitting center seeds
1 tsp olive oil
8 oz lean ground turkey
1 Tbsp Italian seasoning
3 cloves garlic, minced or grated
1/2 (24.5 oz) jar reduced-sodium marinara sauce
1/2 cup skim ricotta cheese
3 Tbsp freshly shredded parmesan cheese

Directions
Bring the water to a boil in a large sauce pan over high heat. Add the zucchini and boil for two minutes. Drain well and set the cooked zucchini aside in a colander to continue draining. In a large sauté pan, add the olive oil over medium heat. Add the turkey, Italian seasoning and garlic and sauté, breaking up the turkey to crumble it.

Sauté for 5-6 minutes or until the turkey is just cooked through. Add the entire jar of marinara sauce and bring to a simmer. Simmer for two minutes, then stir in the drained zucchini. Continue to simmer for 2 more minutes. Stir in both cheeses and stir until melted.
Makes 4 Servings
Source: http://www.diabetes.org

Calories 205, Carbohydrate 11g, Protein 18g, Fat 10g, Saturated Fat 2g, Sugars 6g, Fiber 2g, Cholesterol 55mg, Sodium 345mg
Potassium 590 mg
Weight Watcher Plus Points = 5 Points
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I made this last week. I didn't have any grape tomatoes so I used Roma tomatoes.
Nancy

Dijon Chicken with Zucchini and Tomatoes Recipe

Ingredients
Cooking spray
2 medium zucchini, cut into ¼-inch rounds
10 ounces grape tomatoes
1 tbsp olive oil
1/4 tsp ground, black pepper (divided)
1/2 lemon, juiced
2 tbsp Dijon mustard
4 (4-ounce) boneless, skinless, chicken breasts
1/2 tsp salt (optional)
1/2 tsp garlic powder
1 tsp dried oregano
1 tbsp freshly grated Parmesan cheese

Instructions
Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. In a small bowl combine zucchini, tomatoes, olive oil, 1/8 teaspoon black pepper and toss to coat. Set aside.
In another small bowl mix together lemon juice and Dijon mustard. Set aside

Season chicken breasts on both sides with 1/8 tsp pepper, garlic powder and oregano. Place chicken breasts in baking dish and brush top with mustard mixture. Sprinkle with Parmesan cheese.

Pour zucchini and tomatoes around chicken in baking dish. Bake for 30 minutes or until done.
Makes 4 Servings ( 1 chicken breast plus 3/4 cup vegetables)

Calories 205, Carbohydrate 8g, Protein 27g, Fat 7g, Fat 2g, Fiber 2g, Cholesterol 65mg, Sodium 265mg
Source: http://www.diabetes.org/
Click Here to Print this Recipe



These are very good. I love the taste of lime. I have made these serveral times. I did decrease the honey to 1/2 tablespoon the second time I made them.
Nancy

Grilled Lime Chicken Fajitas Recipe

Marinade
1 large lime, juiced
1 teaspoon lime zest
1 tablespoon honey
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Fajitas
2 green bell peppers, seeded and sliced into strips
1 large onion, sliced into strips
1-1/4 pounds chicken breast tenderloins
10 (6-inch) corn tortillas (or low-carb tortillas)
10 tablespoons salsa

Instructions
In a medium bowl, mix together the marinade ingredients. Add the chicken breast tenderloins and marinate in the refrigerator for 20-60 minutes.

Preheat a grill to medium heat. Place the onions and green peppers in a grill basket. Grill the vegetables in the basket, stirring occasionally, about 15-20 minutes until slightly charred.
Add the chicken directly to the grill and cook 10-12 minutes, until done, turning once.

Divide the chicken, green peppers and onions evenly among 10 tortillas. Top each fajita with 1 tablespoon salsa.
Serves 10
Source: http://www.diabetes.org

Calories 150, Carbohydrate 19g, Protein 14g, Fat 2g, Fat 1g
Sugars 4g, Fiber 3g, Cholesterol 35mg, Sodium 125mg, Potassium 285 mg
Weight Watcher Plus Points = 4 Points
Click Here to Print this Recipe



Slow Cooker Pulled BBQ Chicken Recipe

Ingredients
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt (optional)
1 whole chicken, cut into 8 pieces, skin removed
1 medium onion, diced
1 cup reduced carb or reduced sugar barbeque sauce
8 large lettuce leaves
2 cups shredded cabbage

Instructions
Combine paprika, chili powder, ground black pepper, garlic powder, and salt (optional) in a bowl. Add chicken pieces and toss to completely coat chicken.

Add chicken and onion to a slow cooker and set to low for 5-6 hours.

Remove chicken from slow cooker and set on a cutting board or in a bowl to rest for 15 minutes. Take any remaining liquid and onions from slow cooker and mix with the barbeque sauce, set aside.

Pull chicken and shred with a fork. Discard bones. Mix pulled chicken with barbeque sauce and onion mixture.

To build the sandwich, add a heaping 1/2 cup of chicken to a lettuce leaf and top with 1/4 cup shredded cabbage.
Makes 8 Servings

Calories 160, Carbohydrate 9g, Protein 16g, Fat 6g, Saturated Fat 2g, Sugars 5g, Fiber 1g, Cholesterol 45mg, Sodium 380mg
Potassium 280mg
Source: http://www.diabetes.org
Weight Watcher Plus Points = 4 Points
Click here to Print this Recipe


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A lot of our members have asked what software I use for organizing my person recipes. A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
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