Category Archives: Healthy

Rosemary Chicken

This recipe is from Veronica Snyder of Waterbury, Connecticut.

1/4 cup white wine or 1/4 cup chicken broth plus 1 T lemon juice

2 T canola oil, divided

1 T soy sauce

1 T minced fresh rosemary or 1 tsp dried rosemary, crushed

3 garlic cloves, minced

1 tsp sugar

1/2 tsp pepper

6 boneless skinless chicken breast halves (4 oz each)

1/4 tsp salt

Hot cooked rice and fresh rosemary, optional

In a large resealable bag, combine the first 6 ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 1 hour.

Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.


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Filed under Chicken, Healthy, No oven necessary.

Sweet ‘N’ Tangy Chicken

This recipe is another condensed soup confession. But again, tomato soup doesn’t count. Right?

In a skillet, brown 4 boneless, skinless chicken breasts.


can condensed tomato soup

1/4 cup water

1 T brown sugar

1 T white vinegar

Cover and simmer until done.

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Filed under Chicken, Healthy, No oven necessary., Quick

Honey-Mustard Turkey Meatballs

1 lb. ground turkey breast

1 egg, lightly beaten

3/4 cup crushed butter flavored crackers

1/2 cup shredded mozzarella cheese

1/4 cup chopped onion

1/2 tsp ground ginger

6 T Dijon mustard, divided

1 1/4 cups unsweetened pineapple juice

1/4 cup chopped green pepper

2 T honey

1 T cornstarch

1/4 tsp onion powder

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.

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Filed under Appetizer, Christmas, Entertaining, Healthy, Thanksgiving, Turkey

Grilled Sweet Potatoes

Gay Nell Nicholas of Henderson, Texas submitted this recipe to Taste of Home.

2 lbs sweet potatoes, peeled & cut into wedges

3 T soy sauce

2 T sherry or apple juice

2 T honey

2 T water

1 garlic clove, minced

1 T sesame or canola oil

Place sweet potatoes in a steamer basket; place in a saucepan over 1″ of water. Bring to a boil; cover and steam for 5-7 minutes. Place potatoes in a large bowl. In another bowl, combine the soy sauce, sherry, honey, water and garlic; pour over potatoes and toss gently.

Drain sweet potatoes, reserving soy sauce mixture. Arrange sweet potatoes in a single layer in a grill basket coasted with Pam. Brush potatoes with oil. Grill, uncovered, over medium heat for 8-10 minutes or until tender, basting with reserved soy sauce mixture and turning occasionally.


Filed under Grilling, Healthy, No oven necessary., Potatoes, Side Dish

Spaghetti Squash and Meatballs

Rachael Ray’s tip: Toss extra basil into a food processor with olive oil, salt and nuts for an easy pesto sauce, and freeze for later.

1 large spaghetti squash (about 4 lbs), halved lengthwise & seeded

3 T unsalted butter, cut into pieces

2 T olive oil

s & p

1 lb uncooked chicken or turkey sausage, casings removed

3/4 cup plain bread crumbs

1/2 cup freshly grated Parmesan

8 basil leaves, torn

1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrap the strands of squash into a microwavable bowl and toss with the butter and 1 T olive oil. Season to taste with s & p.

2. Meanwhile, combine the sausage with the bread crumbs and form into 1″ meatballs. In a large skillet, heat the remaining 1 T olive oil over med-high heat. Add the meatballs and cook, stirring until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.

3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.

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Filed under Healthy, Italian, No oven necessary., Squash

Double Chicken Dumpling Stoup

Rachael Ray says, “The mini chicken meatballs cook like dumplings in the stoup. I add potato gnocchi to double the dumpling factor.”

2 T olive oil

4 ribs celery from the heart, chopped

2 onions, chopped

4 carrots, shredded (1 1/2 cups)

1 fresh bay leaf

s & p

6 cups chicken broth

1 lb ground chicken

1 egg

1/2 cup Italian bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano

2 cloves garlic, finely chopped

dash of freshly grated nutmeg

1 lb package gnocchi

1 cup frozen peas

flat-leaf parsley, finely chopped (a couple generous handfuls)

crusty bread, for dunking

1. In a soup pot heat the oil over med-high heat. Add celery, onions, carrots and bay leaf, season with s & p and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2. Meanwhile, in a bowl, season the chicken with s & p. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you’ll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool 5 minutes. Serve with the bread.

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Filed under Chicken, Comfort Food, Healthy, Italian, No oven necessary., Potatoes, Soup

Tangy Three Bean Stoup (starring Freddy Quimby)

Rachael Ray coined the term “stoup,” which is halfway between a stew and a soup. I think the rest of the world calls this a chowder. And this makes me think of the Simpson’s, naturally.

3 T olive oil

1 lb baby red potatoes, thinly sliced

4 ribs of celery from the heart, chopped

5 carrots, shredded (2 cups)

2 onions, chopped

1 bay leaf

32 oz container (4 cups) vegetable or chicken broth

15 oz can tomato sauce

15.5 oz can chickpeas, rinsed

15.5 oz can kidney beans, rinsed

1/2 lb green beans, cut into 1″ pieces

s & p

1/2 cup pickle relish

flat-leaf parsley, chopped (a couple generous handfuls)

dill sprigs for garnish

crusty whole grain bread for serving

1. In a soup pot, heat the oil over med-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7-8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt & pepper. (If it is too thick for your taste, add a little water.)

2. Stir in the relish and parsley and turn off the heat. Discard the bay leaf. Top the stoup with dill sprigs and serve with the bread.

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Filed under Comfort Food, Healthy, No oven necessary., Potatoes, Soup, Vegetarian Main Dish