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August 26, 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 - Grilled Veggie Wrap Recipe | Black Bean and Mango Salsa Lettuce Wraps Recipe | Baked Cinnamon Stuffed Apples Recipe | Cherry Tomato Salad Recipe | Bruschetta Stuffed Zucchini Boats Recipe | Fruit and Cheese Kabobs Recipe | Zucchini Pizza Recipe | Cheesy Cauliflower Tots Recipe

Today's Recipes - Pork Chops and Potatoes Recipe | Pizza Flavored Casserole Recipe | Favorite Tomato Soup Recipe |
Freezer Fruit Cake Recipe | Orange Date Coffee Cake Recipe | Chocolate Chip Pie Recipe
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Weight Watcher Corner
One of our NancyLanders wanted to know how to find the recipes with Weight Watcher Plus Points on them.  The easiest way is to use the search box on this page and put in the words weight watcher plus point.  It will bring up all the newsletters and recipes with the points included.

Grilled Veggie Wrap Recipe

1 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
¼ tsp ground black pepper
1 medium zucchini, sliced lengthwise into 8 slices
1 medium yellow squash, sliced lengthwise into 8 slices
1 red bell pepper, sliced into 4 slices
4 large (about 10 inch diameter) low carb whole wheat tortillas
½ cup hummus
8 fresh basil leaves

Preheat an indoor or outdoor grill.
In a large bowl, whisk together olive oil, balsamic vinegar and ground black pepper. Add sliced zucchini, squash and bell pepper to marinade and let sit for 5 minutes.

Grill the vegetables about 2-3 minutes on both sides.
Lay out the tortilla and spread with 2 Tbsp hummus, then add two fresh basil leaves and top with 2 slices of zucchini, 2 slices of yellow squash and 1 slice bell pepper.
Fold in the two sides of the tortilla and roll like a burrito. You can serve these immediately or wrap tightly in plastic and refrigerate.
Makes 4 Servings

Calories 195, Carbohydrate 29g, Protein 12g, Fat 10g, Saturated Fat 1g, Fiber 16g, Cholesterol 0 mg, Sodium 425mg
Weight Watcher Plus Points = 6 Points
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Black Bean and Mango Salsa Lettuce Wraps Recipe

1 15-oz can black beans, rinsed and drained
1 mango, peeled, diced and core juiced (1 tablespoon of juice)
½ small red onion, diced
1 medium jalapeño pepper, seeded and minced (see chef note)
1 large red bell pepper, seeded and diced
2 Tbsp red wine vinegar
1 Tbsp olive oil
one packet Splenda® no calorie sweetener
10 leaves of butter lettuce OR 20 Belgian endive lettuce

Combine all ingredients in a medium sized bowl except lettuce. Refrigerate for at least one hour, or up to two days to marinate (the longer the better).

If using butter lettuce leaves arrange them on a large plate and fill each one with ¼ cup of salad mixture. If using the Belgian Endive lettuce leaves, arrange them on a large plate and fill each one with 1/8 cup (2 tablespoons) of salad mixture.

Alternative Serving Suggestion: Use jicama instead of lettuce for the serving vessel. Peel the jicama and slice into ¼-inch thick rounds, then slice the rounds into triangles (eighths) to resemble tortilla chips. Serve like chips and salsa using the raw jicama “chips” instead of tortilla chips.
Serves 5

Calories 140, Carbohydrate 25 g, Protein 5g, Fat 4g, Fiber 6g, Cholesterol 0mg, Sodium 65mg
Weight Watcher Plus Points = 4 Points
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Baked Cinnamon Stuffed Apples Recipe

4 large McIntosh or Golden Delicious Apples, cored
1/2 lemon, juiced
1/4 cup + 2 tablespoons Splenda® Brown Sugar Blend
1/4 cup oatmeal
1 teaspoon cinnamon
2 tablespoons trans-fat free margarine
1/4 cup pecans, finely chopped

Preheat oven to 425 degrees.
Drizzle lemon juice over apples.
In a small bowl, mix together remaining ingredients. Stuff each apple with approximately ¼ cup oat mixture.
Place apples in an oven safe baking dish and bake for 25-30 minutes.
Serves 4

Calories 145, Carbohydrate 26g, Protein 1g, Fat 5g, Fiber 3g, Cholesterol 0mg, Sodium 25mg,
Weight Watcher Plus Points = 4 Points
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Cherry Tomato Salad Recipe

1 large cucumber, peeled and cut in half
10.5 ounces cherry tomatoes, cut in half

1-1/2 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon ground black pepper
Pinch salt (optional)

Cut each cucumber half in half and slice into large chunks. Place the cucumber in a salad bowl with the cherry tomatoes.
In a small bowl, whisk together the dressing ingredients. Pour the dressing over the cucumbers and tomatoes and serve.
Makes 4 Servings

Calories 70, Carbohydrate 4g, Protein 1g, Fat 5g, Sugars 3g, Fiber 1g, Cholesterol 0mg, Sodium 5mg, Potassium 275mg
Weight Watcher Plus Points = 2 Points
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Fruit and Cheese Kabobs Recipe

8 strawberries, hulled and cut in half
16 grapes
2 kiwis, peeled and sliced
3 light string cheese sticks, each cut into 4 pieces
4 wooden skewers

To make skewers, alternate strawberries, grapes, kiwi slices, and cheese on one skewer (4 strawberry halves, 4 grapes, 2-3 kiwi slices and 3 pieces cheese per skewer).
Repeat the process for the remaining 3 skewers.
Serves 4

Calories 85, Carbohydrate 12g, Protein 5g, Fat 2g, Sugars 8g, Fiber 12g, Cholesterol 5mg, Sodium 115mg, Potassium 220mg
Weight Watcher Plus Points = 1 Point
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Bruschetta Stuffed Zucchini Boats Recipe

2 large zucchini
2 tsp olive oil
1/8 tsp ground black pepper
1/2 cup jarred bruschetta
4 tsp grated parmesan cheese

Trim and discard the zucchini ends. Cut each zucchini in half lengthwise. Using a spoon, scoop out the middle of the zucchini and leave a thin base at the bottom so the "boat" can be stuffed. Place the scooped-out centers into a small bowl; set aside. Bring a medium pot of salted water to a boil. Blanch the zucchini boats just until they begin to soften, about 2-3 minutes. Immediately place the zucchini boats in a bowl of iced water. Drain the zucchini and place it on a baking sheet. Heat the olive oil in a medium skillet over medium heat. Sprinkle the reserved zucchini mixture with black pepper; add to the pan, and sauté about 6-8 minutes. Stir in the bruschetta; lower the heat and simmer for 3 minutes. Spoon the bruschetta mixture evenly into the four zucchini boats. Sprinkle each zucchini boat with 1 tsp parmesan cheese.
Heat the broiler. Broil the stuffed zucchini boats until slightly golden, about 2-3 minutes; watch closely to avoid burning.
Makes 4 Servings (1/2 zucchini)

Calories 75, Carbohydrate 9g, Protein 3g, Fat 5g, Sugars 5g, Fiber 2g, Cholesterol 0mg, Sodium 220mg, Potassium 530mg
Weight Watcher Plus Points = 2 Points
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Zucchini Pizza Recipe

1 cup grated raw zucchini
1 egg, beaten
2 ounces reduced fat shredded mozzarella cheese (divided)
3/4 cup no salt added tomato sauce
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/2 cup sautéed mushrooms
1/2 cup sautéed green peppers
1/2 cup diced tomatoes
2 tablespoons freshly grated parmesan cheese

Preheat oven to 400 degrees. Coat an 8x8 square baking dish with cooking spray. Set aside.
Place zucchini in a clean kitchen towel or doubled up paper towel and squeeze moisture out of the zucchini (as much as possible).
Mix zucchini, egg, and ½ ounce of mozzarella cheese. Press tightly into the baking dish. Bake for 10 minutes.
While zucchini is baking, mix tomato sauce, garlic and oregano. Set aside.
Add cooking spray to a sauté pan over medium heat. Lightly sauté mushrooms, green peppers, and tomatoes.
After zucchini is baked, spread tomato sauce on top of zucchini. Add pizza toppings and top with remaining mozzarella and parmesan cheeses.
Bake for 25-30 minutes or until cheese is brown and bubbly.
Makes 6 Servings

Calories 65, Carbohydrate 6g, Protein 5g, Fat 3g, Sugars 3g, Fiber 2g, Cholesterol 35mg, Sodium 110mg, Potassium 290mg
Weight Watcher Plus Points = 2 Points
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These tots are so good. I plan to fix them often. I used green onions instead of scallions.

Cheesy Cauliflower Tots Recipe

Cooking spray
1 head cauliflower, trimmed (about 1-1/2 pounds)
1 egg
1 egg white
1/2 cup reduced fat, shredded cheddar cheese
1/3 cup breadcrumbs
2 scallions, white and green parts, minced
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper

Preheat the oven to 400 degrees F. Coat one large or two small baking sheets with cooking spray. Set aside.
Steam the cauliflower for 10-12 minutes or until soft. Set aside to cool. Once cool, mince the cauliflower.
Stir the remaining ingredients into the minced cauliflower, and let the mixture rest for 10 minutes.
After resting, stir the mixture again. Scoop cauliflower with a tablespoon measure onto the sprayed baking sheet. Form the ball into the shape of a tater-tot. Repeat to make 35 tots.
Spray the top of each tot with cooking spray. Bake for 15 minutes. Turn the tots and bake an additional 10 minutes or until golden brown.

Calories 80, Carbohydrate 9g, Protein 6g, Fat 3g, Sugars 2g, Fiber 2g, Cholesterol 30mg, Sodium 150mg, Potassium 340mg
Weight Watcher Plus Points = 2 Points
Click Here to Print this Recipe

Note: All of the recipes in the Weight Watcher Corner were from
Points were calculated with a Weight Watcher Plus Point Calculator

Bread Mixes from The Prepared Pantry

We have always enjoyed this meal-all-in-one. Serve a veggie on
the side and your meal will be complete.

Pork Chops and Potatoes Recipe

2 tbsp. cooking oil
6 lean pork chops
4 large potatoes, pared & sliced
Pepper, to taste
1 can (4 oz.) mushroom pieces, drained
minced parsley (optional)
1 pkg. (1-3/8 oz.) dry onion soup mix
1 cup boiling water
1/2 tsp. dry mustard

Heat oil in skillet and brown chops well on both sides. Put potato slices in bottom of 9 x 13 inch pan; sprinkle with pepper. Add drained mushrooms and sprinkle lightly with parsley, if desired. Top with browned chops. Combine onion soup mix, water and dry mustard and pour over all. Bake, covered at 350 for 1 hour and 15 minutes, or until meat and potatoes are tender.
Serves 6.
Judy (in Alaska)
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This is really a good satisfying flavorful dish! I use to put Kluski needles in it, but can't seem to find them anymore, so now I use egg noodles, which is what the recipe did call for. Could use fresh mushrooms and brown with the meat. Great with garlic bread and nice crisp green salad.

Pizza Flavored Casserole Recipe

1 pkg. (12 oz.) wide egg noodles
1-1/2 lbs. lean ground beef
1/3 cup chopped onion
1 clove garlic, mined
1 tsp. oregano
1/2 tsp. basil
Salt & pepper, to taste
1 can tomato soup
1/2 soup can of water
1 can (4 oz.) drained mushrooms
1 cup shredded Cheddar cheese

Cook noodles and drain. Brown beef with onions and garlic; drain. Add seasonings, soup, water, mushrooms and cooked noodles. Put in greased 2-1/2 quart casserole and sprinkle with cheese, Bake, uncovered for 30 minutes at 350.

Judy (in Alaska)This is really a good satisfying flavorful dish! I use to put Kluski needles in it, but can't seem to find them anymore, so now I use egg noodles, which is what the recipe did call for. Could use fresh mushrooms and brown with the meat. Great with garlic bread and nice crisp green salad.
Judy (in Alaska)
Click Here to Print this Recipe

Responding to the question that Marge in SoCA asked about the crust for the Creamy Peach Pie I posted recently. I have never used a graham cracker crust for that pie, but I couldn't see why you couldn't use one and make it in a 8 inch square pan, instead of a pie pan.
Judy (in Alaska)

This was served at a gathering I recently attended and it was a huge hit. It is a nice treat for the summer and is a great make ahead dessert.
Robbie IN

Freezer Fruit Cake Recipe

1 c. shortening
1 c. sugar
6 bananas, mashed
1 sm. can crushed pineapple, drained
1 c. miniature marshmallows
1 bottle maraschino cherries, chopped
1/3 box graham crackers, finely crushed
4 egg whites, stiffly beaten
1 cup chopped pecans - optional
1cup chopped dates - optional
1 cup coconut - optional

Cream shortening and sugar, add bananas, pineapple, marshmallows and cherries. Add dates, pecans and coconut if using. Fold in stiffly beaten egg whites to mixture. Alternate layers of cracker crumbs and mixture. Set in freezer for 24 hours. Cut in squares and serve. 12 servings.
Robbie IN
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This lightly spiced cake with a delicate orange and date flavor is especially delicious served warm, but we have warmed it up for a few seconds in the microwave and it tastes just like it came out of the oven.

Orange Date Coffee Cake Recipe

2 cups flour
1/2 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
1/2 cup milk
1/2 cup cooking oil
1/2 cup chopped dates
2 tsp. grated orange peel
1/2 cup fresh orange juice
2 tbsp. butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped walnuts

In large bowl, mix the flour, granulated sugar, baking powder and salt. Combine egg, milk and oil; add all at once to dry ingredients and stir just till well mixed. Stir dates, orange peel and orange juice into batter and spread in greased 9 x 13" pan. Combine butter, brown sugar, cinnamon and nuts and sprinkle over batter. Bake 375 about 20 to 25 minutes, until test done. Serve warm.
Judy (in Alaska)
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For Diane WI who recently had questions about items that were listed in a recipe she found, I believe the lard you listed is just a brand name of the product. I believe any brand of lard would work. Some older recipes might list Crisco as an ingredient instead of saying the amount of shortening needed, or another recipe might list Wesson oil as an ingredient, which is again a brand name of oil. If you do not want to use lard in the recipe you may be able to substitute shortening, but my mom and grandma thought there was no substitute for lard that gave the same taste and results.

Stone Ground Mustard is a condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread. Typically it is spicy. "Regular mustard" is smooth in texture and the original formulas are not spicy. In recent years some of these mustards have additional flavors added, which may make them also spicy, have a bacon flavor or other combinations. I hope this helps you. I have enjoyed hearing about your garden this summer.
Robbie IN

Now that the days are getting shorter and the temps are getting cooler my thoughts are turning to soups, stews and hot dishes like this one.

Beef and Bean Enchilada Casserole Recipe

1 lb. cooked ground beef
1 T. dried minced onion
One 15 oz can pinto beans, drained
One 4 oz. can diced green chiles
1 C. sour cream, mixed with 2 T. flour and 1/4 t. garlic powder
Eight 6 inch corn tortillas
1-1/2 cups enchilada sauce
1-1/2 to 2 cups mixed cheddar/jack cheese

Preheat oven to 350. Spray 2 quart baking dish with cooking spray.

Mix meat, onion, beans and chilies together. Put half of the tortillas in bottom of prepard dish, tearing them apart as needed to cover bottom (overlapping is ok). top with half meat mixture, spoon half of sour cream mixture on top of meat and drizzle 3/4 cup of enchilada sauce on top of that. Repeat layers one more time. Cover with fil and bake for 40 minutes. Uncover, sprinkle with cheese and bake another 5 minutes or til cheese bubbles and melts. Serves 4 to 6.
Sherry (in Indiana)
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I have a new recipe for a sweet bread that calls for 100% bran, not flakes in addition to flour. Is there a good substitute for bran in baking. If available, I do not think I would use the remains.
Thanks. Marvis in Texas

Creamy Butternut Squash Soup with Sherry

2tablespoons unsalted butter

1 large leek, white and light green part only, chopped (about 1 cup)
1 (3-to-4) pound butternut squash, peeled and cubed
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground black pepper
Salt to taste
3 tablespoons dry sherry, plus more to finish
2 to 3 cups chicken stock
1 cup milk
2 tablespoons heavy cream, plus more for serving

Melt the butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened—this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).

Add the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently.

Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).

Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender.

Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.

Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.
Serves 4 to 6
(From Santa’s Workshop (Arlette))
Anna in Sweden
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My Favorite Tomato Soup Recipe

1 can EVAPORATED milk (not condensed)
1- 14 oz diced tomatoes with basil, oregano and garlic or what ever flavored tomatoes you like
1 can Campbells tomato soup (I tried all the other brands of tomato soup, does not come out as good)
1/4 tsp onion powder
1/4 tsp garlic powder
***A little pinch of baking soda if anyone has problem with acid in tomatoes, takes it out immediately.

Put all in a sauce pan heat to almost boiling and serve. With a salad and crusty bread or crackers it is a great easy light meal. It goes together very quick.
I have this for many years and my family loves this recipe better than any other tomato soup.
Serves 2; for 3 double the recipe.
ENJOY !!! Judy in Montana
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Chocolate Chip Pie Recipe

2 large eggs
1/2 cup flour
1 cup sugar
1 teaspoon vanilla
1/2 cup softened butter
1/2 cup pecans
1 cup semi-sweet chocolate chips
1 pie shell

Beat eggs; add flour, sugar, butter, nuts and chocolate chips. Pour into pie shell. Bake at 325 degrees for 1 hour.
(From Mama’s Corner Newsletter)
Anna in Sweden
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