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!

Who doesn’t like tacos?  Well, there might be a few people, but, for the most part, burritos, enchiladas, chili with beef or chicken have almost become mainstays in the American diet. We love the spices and the combination of flavors. It’s kind of like comfort food with a kick.  The following recipe combines ground beef, turkey or chicken with your favorite boxed mac and cheese to make a quick comfort dish at home.  Add some shredded lettuce and tortilla chips with your favorite salsa and you have a complete meal!

1  pound ground beef, turkey or chicken
1 - 1.25 oz. package of your favorite taco seasoning mix (3 tablespoons)
1 - 6 to 7.25 oz. box of mac and cheese, prepared according to package directions
1/4 cup of your favorite salsa
1/4 cup sour cream or yogurt
1  cup shredded taco cheese

In a medium skillet, brown ground beef, turkey or chicken until cooked through and no longer pink.  Drain excess grease. Stir in taco seasoning mix.  Add prepared mac and cheese, salsa and sour cream or yogurt.  Heat through.  Garnish with shredded taco cheese to serve.  Makes 4-6 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. 

During the chilly winter,  crockpot meals are convenient, a great time saver and can turn less expensive cuts of meat into tender and flavorful dishes.  This recipe calls for chuck roast, however, a bottom round roast or eye of round will work nicely as well.  These cuts of meat have the best result with moist heat cooking methods for a fork tender outcome.  While this dish requires some planning, it can slow cook for 8 or more hours and then be finished quickly by cooking noodles for a tasty, hearty meal.  Add some steamed vegetables and a salad and you are ready to go.  If there happen to be leftovers, they reheat nicely. 

1     4 – 5 pound chuck roast
salt and pepper
1   -  10.5 can of mushroom soup + 1 can of water (If using an organic 15 ounce can of soup, add 1/3 of a can of water)
1   -  1.25 oz.  package of dry onion soup mix
2     tablespoons cornstarch
2     tablespoons Worcestershire sauce
1/4    cup cooking sherry
1/2    teaspoon garlic powder or 2 garlic cloves, finely chopped
2        teaspoons dried parsley or 2 tablespoons  freshly chopped
1-2    tablespoons creamy horseradish or 1-2 teaspoons grated horseradish
 

1     pound of your favorite egg noodles

Season roast with salt and pepper.  Set aside.  Lightly oil crock pot and  combine mushroom soup through horseradish in crock pot and mix well to combine.  Add chuck roast and cook on low for 8-9 hours.   To serve, bring large  pot of water to boil for noodles.   Remove roast from crock pot, place on plate and cover with foil allowing the beef to rest for 10-15 minutes before cutting.  Place noodles in boiling water and cook according to package directions.  Cut roast into chunks, drain noodles, add roast and noodles to the remaining sauce in crock pot.  Season with additional salt and pepper if desired.  Makes 4-6 Servings.  Enjoy!   

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! 

Stove Top stuffing mix is synonomus with quick and easy cooking. On sale for under $1.00 a box, it makes big family dinners easier and more economical.  If you like to make stuffings from scratch, go for it if time allows. If you like to save time and money, boxed or pre-packaged stuffing mixes are the way to go.  Fall of course is apple season, you can get them for right around $1.00 a pound or a little more.  Flavorful sauteed apples, celery and onions give this stuffing mix a unique flair that nicely complements turkey, chicken or pork.

1  -  6 ounce package stuffing mix such as Stove Top
1/4   cup butter or cooking oil
1/3   cup chopped celery
1/4   cup chopped onion
1   medium apple chopped, (about 1 cup)
2  cups water

In a medium sauce pan, over medium high heat,  add oil or melt butter and add celery, onions, and apple.  Saute for about 3-5 minutes or until crisp tender.  Add 2 cups water and bring to a boil.  Add dressing mix, stir and cover.  Allow to sit for 5-6 minutes and fluff with a fork before serving.  Makes 4 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 has come to many parts of the country with cooler weather.  For some reason, cinnamon and spice flavors are more desirable especially when it comes to desserts.  Cake mixes and canned pumpkin on sale inspired this simple, light Pumpkin Spice Cake. Many of you may have had or have a favorite homemade pumpkin cake, bread or muffins. These are great if you have the time.  However, busy schedules and time crunches can be less hectic with a quick option.  This recipes texture is actually lighter than the homemade counterparts.  As a result, it makes a perfect dessert after a big meal.   Feel free to substitute an organic cake mix and organic pumpkin and make the whipped cream option below if you wish…

1  - 18.25  ounce spice  or carrot cake mix mixed according to package directions except using only 1/2  cup water.
1  -  15 ounce can of pumpkin
1    teaspoon pumpkin pie spice

1  -  8 ounce container of your favorite whipped topping*
Additional   1/2  teaspoon pumpkin pie spice

Your favorite caramel sauce for drizzling

Preheat oven to 350 F.  for a glass pan or 325 F. for a non stick or dark pan.  Lightly grease the bottom of a 9 x 13 pan. Add pumpkin and 1 teaspoon pumpkin pie spice to cake mixture and blend thoroughly.  Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.  Allow to cool.    Combine 1/2 teaspoon pumpkin pie spice with whipped topping, combine well.  Top each piece of cake with whipped topping and drizzle with caramel sauce.  Makes 12 Servings.  Enjoy! 

* The following is a real whipped cream option for those of you wishing to do so… 1  1/2  cups  heaving whipping cream, 2-3 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon pumpkin pie spice.  Combine all ingredients in a chilled bowl and beat with an electric mixer until soft peaks form.   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!