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September 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 Recipes - Grilled Cabbage Recipe | Cabbage Latkes Recipe | French Green Bean Casserole Recipe | Lettuce Salad with Cilantro Dressing Recipe | Fruit and Veggie Muffins Recipe | Pineapple Peach Sorbet Recipe |

Today's Recipes -  
 Apple Pie Cupcakes with Brown Sugar Buttercream | Italian Sausage and Tomato Casserole | Sage Breadsticks Recipe Thai Shrimp and Cabbage Recipe | Mother's Stuffed Tomatoes Recipe
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Weight Watcher Corner


Grilled Cabbage Recipe

1 each medium head cabbage
1 1/2 tsp garlic powder
1 pinch salt and pepper

Preheat grill for medium heat. Cut the cabbage into 8 wedges and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil.
Grill for 30 to 40 minutes on the preheated grill, until tender.

Makes 8 Servings
Calories 30, Carbs 7g, Fiber 3g, Sugars 4g, Fat 0g, Potassium 193mg, Protein 2g, Sodium 23mg
Weight Watcher Plus Points = 1 Point
Source: Dlife.com
Click Here to Print this Recipe


Cabbage Latkes Recipe

Ingredients
2 cup fresh shredded cabbage
1/4 cup egg whites (cup)
1 each medium eggs
1 each scallions
2 tbsp whole wheat flour
1 pinch salt and pepper
1 each Cooking Spray, canola, non-aerosol, butter flavor, 1/3 sec spr
1 tbsp canola oil

Directions
Place the cabbage in a 4-cup bowl. With a wooden spoon, mix in the eggs and scallion. Add flour and season to taste.
Using wet hands, form latkes (pancakes) and fry on both sides over medium high heat.

Makes 10 Servings
Calories 31 Carbs 2g, Fiber 1g, Sugars 1g, Fat 2g, Potassium 47mg, Protein 2g, Sodium 21mg
Weight Watcher Plus Points = 1 Point
Source: dlife.com
Click Here to Print this Recipe


French Green Bean Casserole Recipe

Ingredients
10 oz frozen French-cut green beans
1 each cooking spray
10-3/4 oz cream of mushroom soup, condensed, low sodium
1/4 tsp black pepper
1 each small onions
1/4 cup chopped walnuts
2 tbsp grated Parmesan cheese
1-1/2 tbsp Italian style bread crumbs

Directions
Preheat oven to 350°F. In large bowl, combine green beans, mushroom soup, and pepper. Toss to mix gently. Coat 2-quart casserole dish with cooking spray. Place green bean mixture into dish. Arrange sliced onions on top of green beans. Sprinkle with walnuts, cheese, and bread crumbs.
Bake 45 minutes until bubbly and lightly browned.

Makes 6 Servings
Calories 127, Carbs 10g, Fiber 3g, Sugars 2g, Fat 8g, Potassium 17mg, Protein 3g, Sodium 400mg
Weight Watcher Plus Points = 3 Points
Source: Dlife.com
Click Here to Print this Recipe


Baby Roasted Carrots Recipe

Ingredients
Cooking spray
1 pound baby carrots
1-1/2 tablespoons olive oil
1/2 teaspoon parsley, dried

Directions
Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet. Bake for 15-20 minutes, until the carrots are tender. Place the carrots into a bowl and mix with the agave nectar. Sprinkle the carrots with parsley.
Makes 8 Servings

Calories 45, Carbohydrate 5g, Protein 1g, Fat 3g, Sugars 3g, Fiber 2g, Cholesterol 0 mg, Sodium 40mg, Potassium 180mg
Source: Diabetes.org
Weight Watcher Plus Points = 1 Point
Click Here to Print this Recipe


Lettuce Salad with Cilantro Dressing Recipe

Ingredients

Salad
4 cups thinly sliced romaine lettuce
2 carrots, peeled and diced
2 celery stalks, diced
2 plum tomatoes, seeded and diced
1/2 cup peeled and diced cucumber
1 cup canned black beans

Dressing
2 tablespoons cider vinegar
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
2 teaspoons honey
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup olive oil

2 tablespoons toasted pumpkin or sunflower seeds

Instructions
Place the lettuce on a platter. In rows, arrange the carrots, celery, plum tomatoes, cucumber, and black beans.
Prepare the salad dressing. Whisk together the cider vinegar, lime juice, cilantro, honey, salt, and pepper. Slowly drizzle in the oil, whisking to incorporate.
Drizzle on the dressing. Top with toasted pumpkin or sunflower seeds.
Makes 8 Servings

Calories 140, Carbohydrate 11g, Protein 4g, Fat 9g, Sugars 4g, Fiber 4g, Cholesterol 0mg, Sodium 210mg
Weight Watcher Plus Points = 4 Points
Source: Diabetes.org
Click Here to Print this Recipe


Fruit and Veggie Muffins Recipe

Ingredients
4 ounces carrots, cleaned, peeled and grated
6 ounces grated zucchini
1 small apple, peeled, cored and chopped
3/4 cup whole-wheat flour
1/3 cup Domino® Light Sugar and Stevia Blend
2 tablespoons canola oil
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 teaspoon vanilla extract, optional

Instructions
Preheat oven to 350° F. Grease 12-count muffin pan or line with baking cups and grease liners.
Mix all ingredients in a large bowl until combined.

Fill each cup of the baking pan to the top. Bake 25 – 30 minutes until toothpick inserted comes out clean.

Makes 12 Muffins
Calories 80, Carbohydrate 14g, Protein 2g, Fat 4g, Sugars 7g, Fiber 2g, Cholesterol 30mg, Sodium 140mg, Potassium 105mg
Source: Diabetes.org
Weight Watcher Plus Points = 3 Points
Click Here to Print this Recipe


Pineapple Peach Sorbet Recipe

Ingredients
1/2 cup frozen peaches
1/2 cup frozen pineapple chunks
1/4 cup sugar free lemonade

Instructions
Place all the ingredients in a blender and blend until smooth. Place the sorbet in a container and freeze immediately.

Serves 2
Calories 40, Carbohydrate 10g, Protein 1g, Fat 0g, Sugars 8g, Fiber 1g, Cholesterol 0mg, Sodium 0mg, Potassium 130mg
Weight Watcher Plus Points = 1 Point
Source: Diabetes.org
Click Here to Print this Recipe


Slow Cooker Chicken in Chili Verde Recipe

Ingredients
1 lb. boneless skinless chicken breast
1 lb. boneless skinless chicken thighs
1/2 lb. tomatillos, husked and quartered
2 poblano peppers, seeded and chopped (use bell peppers for less heat)
1 jalapeno peppers, seeded and chopped (leave seeds in for more heat)
1 onion, sliced
1/3 cup cilantro, chopped
1 tbsp. soy sauce (or coconut aminos)
2 tsp. cumin
Salt and pepper

Directions
Place the chicken in the slow cooker and top with the remaining ingredients.
Cook for 4 hours or until chicken shreds easily with a fork.

Note This site (www.slenderkitchen.com) is worth looking at for Weight Watcher recipes. It includes the Weight Watcher Plus Points along with their nutritional values.
Nancy

Servings: 6
Nutritional Info: 208 calories, 4g of fat, 6g of carbohydrates, 2g of fiber, 32g of protein
Weight Watcher Plus Points = 5 Points
Source: www.slenderkitchen.com
Click Here to Print this Recipe



Bread Mixes from The Prepared Pantry



Apple Pie Cupcakes with Brown Sugar Buttercream

A simple white cake filled with apple pie filling and topped with a decadent brown sugar buttercream.

Ingredients:
1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened
2 cups sugar
3 cups cake flour
1 tablespoon baking powder
5 egg whites

For the buttercream
1 cup butter, softened
1 cup shortening
6 cups powdered sugar
2 teaspoons vanilla
1 cup brown sugar
1/4 cup milk
1/4 teaspoon salt
1 can Lucky Leaf Apple Pie Filling ( or brand of your choice )

Instructions:
For the cupcakes:
Preheat oven to 350. Line 3 cupcakes pans with liners and set aside. In a measuring cup, combine milk and vanilla. In a stand mixer, beat butter at medium speed until creamy. Add in sugar until fluffy. In a separate bowl, sift together flour and baking powder. Carefully add flour mixture to butter mixture alternately with the milk, beginning and ending with the flour.
In a separate bowl, beat eggs whites at medium speed until stiff peaks form. Carefully fold eggs white into cupcake batter. Fill each cupcake liner about 2/3 full. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

For the frosting:
Beat butter and shortening on medium speed until creamer. Slowly beat in powdered sugar one cup at a time. Mix in salt and vanilla, brown sugar and milk.

To assemble:
Using a pairing knife, carefully hollow out tops of each cupcake. Place a generous spoonful of pie filling into the cavity of each cupcake. Pipe frosting over apples.
Makes 36
Sherry (in Indiana)
Click Here to Print this Recipe


Made this recipe two nights ago . It's delicious with just a salad and crusty french or Italian Bread.

I used only 1 lb of sausage but I left the rest of ingredients at the same quantity . Love the roasted tomatoes in this recipe.

No Title Included with Recipe so I renamed it to
Italian Sausage and Tomato Casserole

2-1/2 lbs sweet Italian Sausage links
3 pts cherry tomatoes
1 large onion cut into 1 1/2" chunks
4 large garlic cloves , sliced
3 Tbs extra virgin olive oil
1 1/2 Tbs balsamic vinegar
2 tsp dried thyme
3 bay leaves
salt and pepper
3 cans (15.5 each) white beans undrained

Adjust oven rack to lowest position and heat to 425 degrees. Mix sausages, tomatoes, onion, garlic, oil , vinegar, thyme, bay leaves and a generous sprinkling of salt and pepper in large heavy roasting pan.

Roast until sausages are brown and tomatoes have reduced to thick sauce, about 45-55 min. Remove from oven, stir in beans and continue to cook until casserole has heated through --about 10 min.
Enjoy, Dee -R.I./Fl
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Sage Breadsticks Recipe

Ingredients
1 Tbsp. yeast
1 c. warm water
1 tsp. salt
2 cloves minced garlic
2 Tbsp. minced fresh sage
about 2-1/2 c. whole wheat flour

Directions
Proof yeast in warm water 10 min. Stir in salt, garlic and sage. Slowly add flour. Knead on a well-floured board until smooth and satiny. Turn in a greased bowl. Cover. Let double, 30 min. On a floured board, roll dough out to a 12" square. Sprinkle lightly with additional flour. Divide into equal quarters. Cut each quarter into 10 strips. Stretch each strip to 12-15".
Place on a greased baking sheet 1/2" apart. Bake T 400F 15 min. until golden brown and crispy. Serve hot or at room temp.
Makes 40
Source: Vegetarian Journal, Nov/Dec 1994
Anna in Sweden
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For Jana NV to use coleslaw mix.

Thai Shrimp and Cabbage Recipe

Ingredients
2 heaping c. shredded cabbage, or make it easy with cole slaw mix
1 1/2 T. vegetable oil, divided
1/8 tsp. dried red pepper flakes, a really good big pinch
2 large slices onion, cut in half crosswise
2 tsp. minced garlic
16 cleaned large shrimp
4 T. water
Dash fish sauce,or to taste
2 T. soy sauce
2 T. snipped culantro
1/4 tsp. srichia hot sauce, or to taste
Cucumber & roma tomato slices, for garnish

Directions
Stir fry cabbage in 1 T. oil till tender, about 2 minutes. Stir in red pepper flakes. Divide into 2 soup plates & set into oven, then turn it on at it's lowest temperature. In the 1/2 T. oil, stir fry onion & garlic till tender. Add shrimp, water, fish sauce, & soy sauce; stir-fry just till shrimp are pink. Turn oven off & take wok off the heat. Stir in culantro & hot sauce. Divide wok contents over cabbage to serve 2, with vegetable slices around the edge. Easy to halve or multiply.
Marilyn in FL
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To Jana from NV: you can use coleslaw mix in a stirfry with onions and garlic and whatever other veggies you like, add shrimp or chicken or pork. Use oyster sauce to flavor the stir fry. Also you can add coleslaw veggies to fried rice. You can add the coleslaw veggies to soups too. If you make your own potstickers, you can use the coleslaw mix in that too, just chop it fine.
Elaine in Calif


Mother's Stuffed Tomatoes Recipe

Ripe Tomatoes about 12
Cut tops off & scoop insides out, chop tomatoes & throw the core away.

Bread dressing: biscuit & corn bread (I do about half of each)
mix with chopped tomatoes.

Take about 12 slices of bacon cooked crisp crumble into dressing, add a little bacon grease to it, salt & pepper to taste. stuff the tomatoes. cook at 350 degrees until tomatoes are soft & brown.
No name included with recipe
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