No Bake Cherry Cheesecake

So easy. So good. Perfect for a summer get together. 

No Bake Cherry Cheesecake

(recipe from Sheri Feller, mom)

Filling:

1 8 oz. cool whip

1 8 oz. cream cheese

1 cup powdered sugar

Crust:  

one graham cracker crust

Topping:

one can cherry pie filling

With electric mixer beat filling until smooth.  Place in crust.  Refrigerate for at least 1 hour.  Spread cherry pie filling on top before serving.  

Healthy Happy Lunch

I was a little skeptical when my friend, Jessica Orrock, mention that her family really likes Lemony Lima Beans with Parmesan.  I made them last night for dinner and Hyrum requested that I make them again for lunch.  Yes, it was good.

Healthy Fruit Smoothy

orange juice + frozen fruit= yummy

Homemade Toast

Lemony Lima Beans with Parmesan

course salt and ground pepper

2 (10 ounce) packages frozen baby lima beans, thawed

3 T. olive oil

1 T. lemon zest

2 T. fresh lemon juice

1/3 c. shaved or shredded parmesan cheese

1.  Bring a large saucepan of salted water to a boil.  Add lima beans and cook, stirring occasionally, until tender, about 4 minutes.  Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.

2.  Transfer lima beans to a bowl.  Sir in oil, lemon zest, and lemon juice; season with salt and pepper.  Divide among four serving plates, and sprinkle with Parmesan.

6 grams of protein and 0 grams of fat, you can't beat that!

5 or 6

I've made a change.  I decided to change from 6 meals in a weekly menu to 5.  

Why?

Because it's summer.  More outdoor parties.  More leftovers. More easy meals.

1. crock-pot, 2. meatless, 3. chicken, 4. beef, 5. easy or light

Week #5

Menu and *Serving Suggestions
1.  Crock-pot- Asian Honey Chicken *Serve on Brown Rice
2.  Meatless-  Baked Macaroni and Three Cheese *Salad
3.  Chicken-  Turkey Piccata *Pasta,  *Squash or Sweet Potatoes
4.  Beef- Shepherd's Skillet *Broccoli
5.  Easy-  Breakfast Burritos *Fresh Fruit

1.  Crock-pot- Asian Honey Chicken
(Saving Dinner Cookbook-- I adapted it for the crock-pot)


1/8 cup sesame oil
1/4 cup honey
1/4 cup low-sodium soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breasts halves
1 tablespoon vegetable oil
5 green onions, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, chopped small or shredded

In crock-pot mix oil, honey, soy sauce, and garlic.  Add chicken and cook on low for 6-8 hours.

Just before serving heat vegetable oil in a wok or a large skillet over medium-high heat.  Saute green onions, red and green pepper and carrots until tender.  Add chicken and sauce, saute lightly and then serve over brown rice. (I don't add all of the sauce from the crock-pot because I don't want it to be to runny.)

2.  Meatless- Baked Macaroni and Three Cheese
(Saving Dinner Cookbook) This is a favorite!

3/4 pound ziti pasta, cooked
1 jar spaghetti sauce, your choice
1 cup low-fat sour cream
6 ounces provolone cheese, thinly sliced
6 ounces low-fat mozzarella cheese, shredded
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees F.  Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, toss together the pasta, spaghetti sauce, and sour cream.  Mix together the provolone, the mozarella, and the Romano cheeses and set aside.  Now layer half the mixture into the baking dish and sprinkle half the cheese mixture on the pasta.  Layer remaining pasta on top and then the rest of the cheese.  Bake for 30 minutes or until bubbly.  Don't let the cheese brown.

3.  Chicken- Turkey Piccata
(Saving Dinner--Yes, sometimes I use chicken)

2 tablespoons butter
1 tablespoons olive oil
6 turkey breast cutlets
2 tablespoons flour
2 lemons, juiced
1 tablespoon capers (optional)

In a skillet, melt half the butter and all of the oil together.  Dredge turkey in flour and saute' turkey till done.  Remove and keep warm.  In the skillet, whisk in the lemon juice and scrape up the browned bits off the bottom of the pan.  Add remaining butter, whisking to incorporate.  Add capers and return turkey to skillet; turn to coat.  Serve spooning sauce over the top.

We then placed the turkey on top of our pasta and marinara sauce.

4.  Beef-  Shepherd's Skillet
(Saving Dinner Cookbook)

2 teaspoons olive oil
1 onion, chopped
1 clove garlic
1 pound extra-lean ground beef
1 cup oats (optional)
3 squirts ketchup
1 teaspoon cumin
1/4 teaspoon nutmeg
salt and pepper to taste
1/2 cup beef broth
1 tablespoon cornstarch
2 1/2 cups mashed potatoes
1/2 cup low-fat sour cream
3/4 cup low-fat cheddar cheese, shredded

Preheat the broiler.

In a skillet (oven proof), heat the oil over medium-high heat.  Add the onion, garlic, and beef and cook till beef is browned and crumbled.  Drain beef and blot with paper towels (with this step the fat grams will be lower).  Add oats and stir well to incorporate.

Add ketchup, spices, beef broth, and cornstarch; stir well and allow to simmer on low and to thicken slightly.  Heat mashed potatoes and set aside.  Add sour cream to beef mixture and mix again.  Remove skillet from heat and spoon potatoes as evenly as possible over the entire skillet.  Top with shredded cheese and place skillet under the broiler until the cheese is melted and bubbly. (Make sure the skillet is oven safe!)

5.  Easy Breakfast Burritos
(Susan Christensen)

American cheese
bacon, cooked
scrambled eggs
tortillas
salsa

Melt 1 slice of American cheese on a large tortilla.  Put 1-2 pieces of cooked bacon on top of melted cheese, top with scrambled egg.  Serve with Salsa.  Roll up and enjoy!

Week #4

Menu

1.  Crock-pot- Chicken Tortilla Soup, *rolls, *salad

2.  Meatless- Twice baked potatoes, *corn, *salad

3.  Chicken- Creamy White Chili, *bread, *green beans

4.  Beef- Oriental Kebobs, *rice pilaf, *grilled vegetables

5.  Easy- Baked Salmon, *baked potatoes, *cooked carrots

6.  Light- Bean Burritos, *broccoli

1.  Crock-pot- Chicken Tortilla Soup

(Susan Christensen shared this recipe)

1 1/2 lbs. boneless skinless chicken (if you want to cook for less time use precooked chicken)

1 can whole tomatoes

1 can enchilada sauce (I like mild)

1 medium onion, chopped

1 (4oz) can chopped green chilies

1 clove garlic, minced

2 cups water

1 can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 package frozen corn

6 corn tortillas

2 tablespoon vegetable oil 

1 tablespoon chopped cilantro

parmesan cheese to garnish

In an electric slow cooker combine first 14 ingredients.  Cover and cook on low for 8 hours.

Preheat oven to 400 degrees. Brush both sides of tortillas with oil, cut into 2 1/2 by 1/2 inch strips.  Place on baking sheet, bake turning occasionally, until crisp, 5 to 10 minutes.  Sprinkle tortilla strips, cilantro, and cheese over soup.  

2.  Twice Baked Potatoes

(Tracee Schneiter, Esplin Family Recipes)

7 potatoes (already baked)

1/2 cube of butter

8 oz. sour cream

dash of garlic salt

dash of onion salt

8 oz. cream cheese

cheddar cheese, shredded

Slice all potatoes in half lengthwise.  Scoop out potatoes and save peels.  Mixed baked potatoes, cheese, sour cream, cream cheese, butter, garlic and onion salt.  Place back in potato peels.  Sprinkle with cheese on top and put in oven to warm and melt cheese.

3.  Creamy White Chili

(another great Susan Christensen recipe)

1 lb. boneless skinless chicken breast, cut into 2 inch cubes

1 medium onion, chopped

1 tsp minced garlic

1-2 tablespoons vegetable oil

4 cans great northern beans, rinsed and drained

2 cans of chicken broth

1 can chopped green chilies

1 tsp salt

1 tsp dried oregano

2 tsp pepper

1/8 tsp cayenne pepper

1 cup sour cream

2 cup whipping cream

In a large saucepan, saute chicken (sprinkle a little salt on the chicken before sauteing it), onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.  Serve immediately.  Serve with shredded cheddar cheese and tortilla chips.

It is possible to substitute reduced fat sour cream for the regular sour cream and half and half for the whipping cream.

4.  Oriental Kebobs

8 oz bottle Italian dressing

1/4 cup soy sauce

2 tablespoons brown sugar

1/2 tsp ground ginger

1 bunch green onions, thinly sliced

1 lb. boneless beef round, cut into 1" pieces

12 large mushrooms

2 zucchini- thickly sliced (can substitute broccoli)

1 medium red pepper

In a large shallow dish, combine 1st 5 ingredients.  Add beef and veggies and turn to coat.  Cover and marinate for 4 hours or overnight.  Remove meat and veggies, reserving marinade.  Put meat and veggies on skewers.  Cook on the grill, basting with the marinade.

5.  Baked Salmon

(Mom's recipe)

1 lb. boneless skinless salmon

Lowery's Garlic Salt

Lemon pepper

Greek Seasoning (optional)

Line 9x13 inch pan with tin foil, place salmon in pan, sprinkle with seasonings.  Broil on middle oven rack for 17 minutes or until salmon flakes apart with a fork.

6.  Bean Burritos

(mom's recipe)

corn tortillas

1 can refried beans

1 can corn

shredded cheddar or monterey jack cheese

salsa and sour cream for the top

Heat an electric griddle or frying pan.  Spray with non-stick cooking spray.  Place tortilla in pan and spread with refried beans, corn, cheese, top with another tortillas.  Cook for 2 minutes, flip and continue to cook until cheese is melted.  Top with salsa and sour cream.

Whole Wheat Bread and White Rolls

My favorite thing to eat is fresh bread from the oven.  My mom made bread growing up and I have learned to carry on the tradition. 

Whole Wheat Bread 

6 Cups Warm/ Hot Water

2/3 Cup Oil

2/3 Cup Honey

2 Tbsp Instant Yeast

Blend or mix on speed 2 for 2 minutes (mix with dough hooks in a mixer or mix by hand)

Add:

2 Tbsp Dough Enhancer

2 Cups Whole Wheat Flour

1/3 Cup Vital Wheat Gluten

2 Tbsp Salt

Blend: Add slowly 9 or more cups whole wheat flour until sides of the bowl are clean. 

Knead or mix on speed 1-2 for 8 minutes.  (If you are kneading by hand knead for about 15 minutes.) 

Shape into greased loaf pans and let rise until double. This will make 6 (8x4 ½) loves.  

Bake at 350 degrees for 30 to 40 minutes.

Tips: 

1.     After whole wheat bread is made it can be put directly in the pan to rise.  It doesn’t have to rise twice like white bread.

2.     This recipe can be made without dough enhancer and vital wheat gluten.  If it is not used the bread with be more crumbly. 

3.     Don’t measure your flour.  Just add until the dough is not sticking to the sides of the bowl. 

4.  This recipe makes a lot of bread.  I love it because I freeze the extra loaves.  If you are going to go to all of the work to make bread you might as well enjoy it for awhile!  As soon as the bread is completely cool I put the extra loaves in plastic bags and freeze them.  When I get them out of the freezer I just let them thaw on the counter and they taste as fresh as the day they were baked.  The fridge dries the bread out.

5.  I use fresh ground hard white wheat.  The bread is very light in color and texture.  

Homemade Rolls (mom's recipe, Sheri Feller)

(This recipe is quick and easy.)

1 cup hot water

1 tablespoon butter

1 package yeast (2 ¼ teaspoons)

¼ cup sugar

1 egg

3 cups flour

1 tsp. salt

Put 1 cup hot water in a bowl.  Melt butter in the hot water.  Let the water cool until warm.  Add yeast, sugar, and egg to the water.  Mix.  Add 2 cups flour and the salt.  Mix.  Add 1 cup flour.  (a little more if needed) Knead for 10 min.  Let stand to rise for 20 minutes.  Grease a 9x13 pan.  Shape into round balls.  (about 15)  Let rise until they double in size.  Bake at 400 degrees for 12 minutes. 

Tips:  I usually double the recipe and put them a greased cookie sheet. It makes about 30 rolls.  

Favorite Wheat Pancake Recipe

Whole Wheat Pancakes
(Aunt Brenda Wake)

2 egg yolks
2 cups milk
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 egg whites (beaten)

Put all ingredients except egg whites in a large bowl.  Beat on low until moist.  Increase to medium, mix until smooth. (I mix everything by hand)  After egg whites are beaten, add and fold into batter.  Cook on hot grill and top with favorite toppings.

Some of our favorite toppings:  
(I don't use syrup much because it is a lot of calories and not a lot of nutrition)
Natural Applesauce with Cinnamon and Pecans
Bananas and Walnuts
Strawberries or Rasberries
Peaches
Yogurt any variety of flavors