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Homemade Potato Chips

by Joyce Kohl

Homemade Potato Chips Source: Go Inside™
These are, of course, low-fat
Servings: Ingredients:
35-45 slices

 

Use one potato for each person

 1 unpeeled baking potato (weighing about 1/2 pound)

2 T fat-free Italian Dressing (bottled)

salt if desired
Directions:
  1. Preheat your oven to 500 degrees. Lightly spray a cookie sheet with vegetable cooking spray OR use a very light coating of cooking oil.
  1. Slice the potato crosswise into very thin slices. Put the slices in a bowl, add the dressing, and toss the slices around until evenly coated. Arrange the potato slices in a single layer on the pre-greased cookie sheet.
  1. Bake about 10 minutes on one side, turn each slice over and bake about 10 minutes more. Potato chips should be lightly browned on both sides. Watch carefully, removing slices as they brown and placing them on a large sheet of aluminum foil to cool. If you want salt, it’s best to add it immediately after removing the potato chips from the oven.

 

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Easy Spaghetti and Meatballs

by Joyce Kohl

Easy Spaghetti and Meatballs Source: Go Inside™
Serve with Italian Garlic bread, and a simple tossed salad.
Servings: Ingredients:
4

 

Serves 2 adults and 2 children easily.

 SAUCE INGREDIENTS

 

1 large can tomatoes (mash with hands)

1 clove fresh garlic, minced

2 T olive oil

1/2 stick butter

1 tsp salt

2 cans tomato paste

1/2 medium onion, diced

1 tsp oregano

1 tsp sugar

1/2 tsp pepper

 

MEAT BALL INGREDIENTS

 

1 pound lean ground beef

2 whole eggs

1/2 cup milk

1/2 medium onion, diced

1/2 cup bread crumbs

salt and pepper
Directions:
  1. SAUCE: Brown onion and garlic in oil. Add remaining ingredients and simmer for 2-4 hours. Watch carefully, stirring about every 30 minutes. Sauce should be thick.
  1. MEAT BALLS:  Mix all ingredients together and brown lightly in a skillet with a small amount of olive oil. Add to the sauce.

 

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Easy Baked Chicken

by Joyce Kohl

Easy Baked Chicken Source: Go Inside™
 

Experiment with this recipe for quick “fried” chicken by swapping stuffing for flour.
Servings: Ingredients:
4 Adults

Try adding paprika for nice color

  

4 chicken breasts, skinned

1 cup Pepperridge Farm stuffing

2/3 cup parmesan cheese

1/4 cup chopped fresh parsley

1 clove garlic, minced

1/3 cup butter, melted (or margarine)
Directions:
  1. Wash chicken thoroughly and dry. Combine stuffing mix, cheese, parsley and garlic. Dip chicken breasts in the melted butter, then roll in crumb mixture. Arrange on greased baking sheet.
  1. Bake in a 375 degree oven for 45-60 minutes. If you remove the bones, time should be around 30-35 minutes.

 

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Southwestern Chicken

by Joyce Kohl

Southwestern Chicken Source: Go Inside™
Southwestern recipes are among my personal favorites.
Servings: Ingredients:
3-5

 

NOTE: Always add sugar to tomatoes.

Sugar brings out the tomato flavor.

 3 large whole chicken breasts, boned

(I also skin mine)

1-2 T butter

1 medium onion, chopped (fine is better)

1 clove fresh garlic, minced

2 stalks celery celery, chopped

1 (4 ounce) can diced green chilies

1 (1 pound) can stewed tomatoes

1 1/2 cup cheddar cheese, shredded

1/2 cup chicken broth

1 1/2 T cooking oil

1/4 tsp ground cumin

1/2 tsp oregano

1/2 tsp sugar

salt and pepper to taste
Directions:
  1. Add the oil to a frying pan. Brown chicken until done. Then place the chicken into a shallow baking pan and set aside while you brown the rest of the ingredients except for the cheese.
  1. Pour the mixture over the chicken. Sprinkle all the grated cheese on top.
  1. Broil 3 inches from the broiler until the cheese melts and begins to bubble. Serve immediately.

 

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Ponche De Pina

by Joyce Kohl

Ponche De Pina Source: Go Inside™
Great base for “spiked” beverages.
Servings: Ingredients:
2 quarts

 

Add 1 quart ginger ale to stretch

 1 cup sugar

1 1/2 cups water

1 (46 ounce) can pineapple juice

1 1/2 cups fresh orange juice

1/2 cup lemon juice

4 sticks cinnamon

12 cloves
Directions:
  1. Into a large saucepan, simmer the sugar, water, cinnamon and cloves for about 30 minutes. Strain, removing the cinnamon and cloves.
  1. Add pineapple juice, orange juice and lemon juice. To serve, pour over crystal ice cubes or frozen pineapple juice cubes.

 

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Chicken Salad

by Joyce Kohl

Hearty Chicken Salad Source: Go Inside™
A Hearty Heart Recipe is a Healthier Choice
Servings: Ingredients:
6

 

Nutrition per serving:

Calories: 190

Fat: 5 g or 22%

Sodium: 518 mg

 2 whole chicken breasts, boned and skinned

1 T peanut oil

1 small head cauliflower, use florets only

3 stalks celery, cut diagonal 1 1/2″ pieces

12 fresh mushrooms, sliced

1 (6 1/2 ounce) can whole water chestnuts, drained

1/2 red pepper, cut into julienne strips

1/2 green pepper, cut into julienne strips

1 head Chinese cabbage, shredded

1 1/2 cups fresh bean sprouts

1/4 cup reduced-sodium soy sauce

2 T rice vinegar
Directions:
  1. Cut all the chicken into julienne strips then saute in a nonstick skillet for 10-15 minutes or until done. Let cool, then put in refrigerator to chill.
  1. Heat the oil in a wok. Stir fry the cauliflower for 4 minutes, add the celery and stir another 2 minutes. Add the mushrooms, water chestnuts, red pepper and green pepper and stir-fry another 3-4 minutes or until all the vegetables are crispy tender. Cool, then chill in the refrigerator.
  1. When ready to serve, toss the vegetables with the chicken, cabbage and bean sprouts. Combine the vinegar with the soy sauce and pour the mixture over the vegetables.
  1. Considering the amount of sodium per serving, you should use low-sodium accompaniments.

 

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Barbecue Sauce

by Joyce Kohl

Hearty Barbecue Sauce Source: Go Inside™
A Hearty Heart Recipe is a Healthier Choice
Servings: Ingredients:
6

 

Nutrition per tablespoon:

Calories: 28

Fat: Trace

Sodium: 224 mg

 2 (15 ounce) cans tomato sauce

1/3 cup cider vinegar

2/3 cup white wine vinegar

1/4 cup liquid smoke

1 2/3 tsp Tabasco

3-6 shakes of Red Devil

1 1/2 tsp Dijon mustard

3 cloves garlic, peeled and diced

or leave whole

1/3 cup brown sugar
Directions:
  1. Combine all ingredients into a medium saucepan and bring to a boil over a high heat, stirring frequently. Reduce the heat and simmer uncovered for 1 1/2 hours.
  1. This sauce will keep at least 4 weeks in the refrigerator. It may also be frozen.
  1. Especially good on chicken. Even your non-diet friends will notice the superior flavor of this.

 

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Apple Coffee Cake

by Joyce Kohl

Hearty Apple Coffee Cake Source: Go Inside™
A Hearty Heart Recipe is a Healthier Choice
Servings: Ingredients:
Cut into 12 Slices

 

Nutrition per slice:

Calories: 181

Fat: 5 g or 26%

Sodium: 122 mg

 2 1/2 cups apples, peeled and chopped coarsely

1 1/4 cups unbleached white flour

3/4 cup whole wheat flour

1/2 cup plus 1 T brown sugar

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 cup safflower oil

1/2 cup skim milk

1 whole egg
Directions:
  1. Put the chopped apples in a small bowl. Add 1/2 cup of the unbleached white flour. Toss apples in the flour, then set aside.
  1. In a mixing bowl combine remaining unbleached while flour, the whole wheat flour, 1/2 cup of the brown sugar, baking powder, salt and 1/4 teaspoon of the cinnamon.
  1. Add oil, milk and egg then stir mixture with a wire whisk until all the dry ingredients are moistened. Stir in the chopped apples.
  1. Pour batter into a 10″round nonstick baking pan. Combine the remaining 1 tablespoon of brown sugar and 1/4 teaspoon cinnamon. Sprinkle over the cake. Bake at 400 degrees for 30 minutes or until a toothpick inserted into the center comes out clean.

 

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Easy Cheesecake

by Joyce Kohl

Easy Cheesecake Source: Go Inside™
 

Don’t get near a weight scales for at least a week after eating even a small portion of this!
Servings: Ingredients:
Servings vary according to

how large you cut the pieces.

Very rich and full of calories.

 1 yellow cake mix (get a GOOD brand)

1/2 cup butter (not margarine!)

3 whole eggs, 1 beaten, reserve other 2

1/2 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1 pound powdered sugar
Directions:
  1. Preheat oven to 350 degrees. Mix together: Yellow cake mix, butter and beaten eagg. Mixture will look like a pie crust. Press this mixture into a greased (bottom only) 8 1/2″ x 11″ cake pan.
  1. Beat together: Cream cheese, powdered sugar and remaining 2 eggs for 3-5 minutes. Pour over first layer.
  1. Bake for 20 minutes. Pour chopped pecans on top and bake for another 20 minutes. When cool, sprinkle with powdered sugar.

 

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Bread Mix for Skillet Bread

by Joyce Kohl

Bread Mix for Skillet Bread Source: Go Inside™
Great Recipe to Add to Your Camping List
Servings: Ingredients:
4-4 1/2 Cups

 

Use mix for pancakes, too, by adding

1 egg per cup of mix

add varying amounts of

water and/or milk

 4 cups flour

2 T baking powder

1 1/2 tsp salt

1 tsp cream of tartar

2 T sugar

1/4 cup powdered milk

1 cup Crisco shortening

1 tsp cinnamon (optional)
Directions:
  1. Mix together all the ingredients, then cut in the shortening until it’s the consistency of a fine meal. The mix can be stored in a cool place for several weeks. To take camping, put it in a plastic container with a tight lid and store it in a cooler.
  1. When ready to prepare, lightly grease a frying pan. Pat out a piece of dough to at least an inch in thickness. Fry 8-10 minutes on each side over a very low heat. If making pancakes, cook the way you usually cook pancakes – remember to add an egg to each cup of mix, and enough liquid (milk and/or water) for a thinner mixture.
  1. This fried bread is absolutely delicious with honey dribbled over it the second it’s removed from the skillet.