Now that the holidays are over, something light and flavorful is always a good option.  I have noticed that Rotel Tomatoes are available for around $1.00 a can and a lot of times less.  This is the quintessential pantry item that can produce quick and easy dishes loaded with flavor.  This recipe was inspired by my friends, Matt and Kelly, a definite hit at their get togethers.  It is a wonderful, light option using tofu.  A healthy, low fat choice to start off the new year!

1   pound of firm tofu, drained and diced into 1/2 inch cubes
1   tablespoon cooking oil
2   cans of your favorite flavor of Rotel tomatoes
1   1 oz. package of your favorite taco seasoning mix
1   cup of frozen corn kernels

In a large saute pan, heat oil over medium high heat and add tofu cubes.  Saute, stirring occasionally for 2-3 minutes.  Add Rotel tomatoes, taco seasoning mix and simmer until slightly thickened, about 4-5 minutes.  Stir in the corn.   Serve with your favorite corn chips. Tastes great warm or at room temperature.   Makes 4 cups.  Enjoy!  
 

Raspberries are available right now for 1.00 or less per pint.  You simply need to refrigerate and rinse before using, no slicing or prep needed. This delicious low maintenence fruit is quick, convenient and full of vitamin C and antioxidants as well as fiber.  They are also high in ellagic acid, which is a compound  that may help prevent cancer by inhibiting the growth of cancer cells.  Raspberries contain a large amount of polyphenolic compounds that are known for their anti-cancer properties. They are wonderful by themselves or lightly sweetened in smoothies or with yogurt, not to mention on an amazing cheesecake.  For those of you who are fans of balsamic strawberries, you may be surprised to know that raspberries are beautifully paired with this sweet popular vinegar as well.  This recipe is simple and best made right before serving.  I used vanilla ice cream but many may like chocolate as well.  Either way, I hope you love it! 

1    pint (6 oz) fresh raspberries, rinsed and drained
2    tablespoons sugar
1 1/2    teaspoons balsamic vinegar
Your favorite vanilla or chocolate ice cream

Combine raspberries, sugar and balsamic in a bowl  and allow to sit about 8-10 minutes before serving.  Spoon over your favorite ice cream.  Makes 3-4 servings.  Enjoy!

 I am seeing grapefruit for around 50 cents a pound in our local grocery stores, even organic grapefruit is available for around $1.00 a pound. For some reason, this is a very good year for grapefruit.  They are both flavorful and plentiful which is reflected in the cost.   This winter citrus is of course full of vitamin C and the red or pink varieties are loaded with with lycopene, an antioxidant that contributes to heart health.  Also, studies have shown that grapefruit helps reduce cholesterol.  Typically, this fruit is tart and needs a little sweetening to be palatable.   This  is a quick and easy recipe that is great for individual servings or if you are serving a small group for brunch or perhaps a light dessert. 

Preheat broiler to high.

Grapefruit Halves
Cinnamon Sugar *

Place grapefruit halves on broiler tray or baking sheet.  Sprinkle generously with cinnamon sugar. Place on highest rack in your oven  to broil for about 3 minutes or until bubbly.   Serve immediately.  Enjoy!

*To make your own cinnamon sugar, combine 1/2 cup of sugar with 1 1/2 – 2 teaspoons  ground cinnamon.  Store at room temperature in an airtight container or shaker with a lid. 

We may all know zucchini as a vegetable.  However,  botanically, it is actually a fruit which may be surprising to a lot of us.  A good source of  vitamin A, potassium, folate, and manganese, it is a healthy option. Predominately available in the late summer and early fall, I am still seeing this for under $1.00 a pound in our local grocery stores.   When you need a quick appetizer or side dish, this is an easy recipe that offers the flavors of fried zucchini without the extra calories and fat.  It goes together effortlessly and is finished under the broiler.   

2    medium zucchini, sliced 1/4 inch thick
salt and pepper to taste
Grated Parmesan Cheese
Italian Seasoning
1   cup of your favorite marinara sauce for dipping

Preheat broiler to high.  Place zucchini slices in a single layer on a 10 x 15 inch baking sheet.  Season with salt and pepper.  Sprinkle a generous layer of parmesan cheese over slices.  Top with Italian seasoning.  Place under broiler for 3-5 minutes or until cheese melts and is lightly browned.  Heat marinara to serve with zucchini slices.  Makes 4-6 Servings.  Enjoy! 

One of our local grocery stores had bone-in chicken breast halves on sale recently for $.99 a pound.  I am sure many, like myself, bought a few packages and put them in the freezer.   That kind of a deal is hard to beat!  Chicken cooked on the bone always has more flavor.   The following recipe is a version of cranberry chicken that you may have had or heard of previously.  The base recipe has been for a while.  It calls for either bone-in chicken pieces or boneless, skinless chicken breasts.  I varied the sauce a bit using raspberry dressing rather than French dressing  which brings out more cranberry flavor and added creamy horseradish which balances it out nicely.  What is really great about this recipe, is that all of these ingredients are available organically if that is your preference. This chicken is great with steamed green beans.   Add roasted sweet potatoes for a complete meal.

 4 – 6    bone-in chicken breasts with skin removed or (6 boneless skinless chicken breasts)
Salt and pepper
1    14 – ounce can cranberry sauce
1    package dry onion soup mix
3/4   cup raspberry viniagrette salad dressing
1-2   tablespoons creamy horseradish (or 1-2 teaspoons grated horseradish)

Preheat oven to 350 F.  Remove skin from chicken breasts and sprinkle with salt and pepper.  Place in a lightly oiled or sprayed 9 x 13 pan.  In a medium bowl, combine cranberry sauce, onion soup mix, salad dressing and horseradish.  Pour over chicken and bake uncovered for about 45-60 minutes.  (35-45 minutes for boneless, skinless chicken.)  Serve on a platter pouring remaining drippings from pan over chicken.  Makes 4-6 servings.  Enjoy!

Fall is apple season!  The new crop is in!  And for some reason, cooked apples and cinnamon along with the cooling weather are a winning combination.   Braeburn, Fuji, Honey Crisp are all great varieties that are on sale for about $1.00 a pound  throughout the season and work well with this easy preparation.   Look for firm apples without bruises or blemishes.  Store at room temperature or in the refrigerator being careful not to place to closely to onions or strong scented foods as apples absorb odors. If you are finding that your apples are starting to soften,  this is a great recipe that is simple, quick and an economical way for them to not go to waste.  It’s versatility allows you to use it for a side dish with mac and cheese or roasted pork or as a topping for ice cream.  It is also great all by itself!

2   large braeburn apples, quartered, cored and sliced into 1/2 inch thick slices (about 3 cups)
2   tablespoons butter
3   tablespoons brown sugar
1    teaspoon cinnamon
1/8    teaspoon salt
2    tablespoons water

In a large skillet, over medium heat combine butter through water.  Heat through allowing everything to blend.  Add apple slices and simmer, stirring regularly for about 4-6 minutes. You will have a nice cinnamon sauce with apples.  Serve immediately.  Makes about 3 servings or 2 1/2 cups.  Doubles easily.  Enjoy!   

I don’t remember getting fresh raspberries as easily growing up but now they are readily available and for bargain prices too!  With all of the nutitional benefits of these delicious berries, adding the fact that they are on sale for $1.00 to $1.25 per pint, it’s nice to have a few quick and easy serving options.  This combination sprinkled with Parmesan cheese is simple, yet full of flavor and a healthy light salad for a lunch or dinner entree.   

4   grilled chicken breasts, sliced
1  -  5  ounce package mixed salad greens
2  -  6  ounce containers fresh raspberries, washed
1/2   cup toasted walnut pieces
Your favorite raspberry vinaigrette
Grated Parmesan cheese for sprinkling

Divide mixed greens between 4 large plates.  Top each with a chicken breast, raspberries and toasted walnuts.  Drizzle with raspberry vinaigrette and  sprinkle with Parmesan cheese.  Makes 4 Servings.  Enjoy!

In the news for the last few years, we have heard repeatedly that blueberries are a super food, high in antioxidant and anti-inflammatory properties that are thought to help protect the body against the damaging effects of free radicals and diseases associated with aging. Anthocyanin, what gives blueberries their color, is thought to be responsible for these health benefits.  Enough science, onto summer fruits on sale.  I picked up pints of fresh blueberries for $.99 each.  Once these are ripe, they are delicious on their own, in cereal, etc. but this simple chilled soup is a great way to enjoy this bargain and it uses yogurt, another beneficial food product that we are encouraged to eat regularly.  Chilled fruit soups are so refreshing this time of year.  This works well for a light lunch or as a dessert option. 

2  pints fresh blueberries washed, reserving 1/4 cup for garnish
2 – 6 ounce containers of blueberry yogurt, reserving 1/4 cup for garnish
1/3  cup sugar or less if you like
2  tablespoons lemon juice

Combine blueberries, yogurt, sugar, and lemon juice in a blender. Puree until smooth.  Serve chilled garnish each bowl with about 1 tablespoon each of yogurt and blueberries.  This soup is great when made ahead and chilled.  Makes 4 Servings.  Enjoy! 

Growing up,  I  remember a version of this recipe during the summer.  It was very light and refreshing with the delicious combination of crunchy celery, toasted walnuts, tuna, sweet grapes and cantaloupe. I have always liked it and made it recently with seasonal cantaloupe and grapes on sale.  This works well for a light supper or lunch.  There is no hot oven or stove to contend with and it goes together quickly.  It is even something that you can prep separately and assemble just before serving to save time.

2  -  5 oz. cans white tuna, drained
1/4  cup chopped celery
1/4  cup toasted walnut pieces
1/2  cup green grapes
1/4  cup mayonnaise or salad dressing
1/4  teaspoon onion powder
1/4  teaspoon salt
1   small to medium cantaloupe, seeded, peeled and quartered  (If using a large cantaloupe, cut into 6 wedges using the remaining 2 wedges for another use.)

Combine tuna, celery, walnut pieces, green grapes, mayonnaise, onion powder, and salt in medium bowl. Mix until combined.  Divide between 4 cantaloupe wedges and serve.  Makes 4 servings.  Enjoy! 

When asparagus is in season, I see it all over for $.99 cents or $1.00 a pound! Traditionally, we know that one way asparagus can be served is steamed with a hollandaise sauce (made with egg yolks, lemon and butter). Roasting is a simpler preparation allowing the wonderful flavor of asparagus to stand on its own. This is an easy recipe that will soon become a favorite!

1  pound fresh asparagus, trimmed
1  tablespoon butter, melted
1  tablespoon olive oil
Salt and pepper to taste

Preheat oven to 425 F. Asparagus can be “trimmed” by holding the part of the bunch with one hand right below the florets. Then bend the spears close to the other end with your opposite hand. The spears will break easily at the point where it becomes tough. (You can also simply cut off the lower 3 inches or so of the stalks.) Place asparagus spears in one flat layer on a 10 x 15 x 1 inch sheet pan. Combine melted butter and olive oil. Drizzle over asparagus. Sprinkle with salt and pepper. Roast uncovered for 5-7 minutes. Makes 4 Servings. Enjoy!