I SAY TOMATO, YOU SAY TOMAHTO..

  
                         We all know tomatoes are  good for us. They are rich in lycopene, which has

                         been shown to reduce the risk of some cancers and perhaps help protect us

                         against  heart disease.

                         Cooking fresh tomatoes releases the lycopene. Adding a little olive oil also,

                         helps dissolve the lyopene, so it can be readily absorbed into the

                         bloodstream.

                         One ripe tomato has only 45 calories, but delivers 40% of our daily

                         requirement of Vitamin C and 20% of Vitamin A. Following are a few easy

                         recipes using tomatoes that you might like trying.


                                                           Tomato-Cucumber Salad

                          Whisk together until well blended in a large bowl

                          1/4 cup of each-- light mayo and reduced fat sour cream

                          1/4 cup rice-wine vinegar

                          1 tbsp lime juice

                          Add these ingredients to the dressing stirring gently  to coat;

                          2 Pt cherry tomatoes, halved [4 cups]

                          1 small English cucumber, seeded, thinly sliced

                          3 Tbsp finally chopped scallions

                          3 Tbsp fresh dill

                         This makes 7 cups of salad--serves 5-6 people.



                                                 Fresh  Tomato Soup

                          1 Tbsp olive or canola oil

                          1 cup coarsely chopped onion

                          1 Tbsp minced garlic

                           9 ripe tomatoes, coarsely chopped

                          3/4 tsp salt, or to taste

                          1/2 tsp black pepper, or to taste

                           Heat oil in 3-4 qt. saucepan over medium low heat.

                            Add onion and garlic; cook 5 minutes, until onion is translucent.

                           Stir in tomatoes, salt and pepper. Bring to oil, reduce heat to low,

                           cover and simmer, stirring occasionally, about 15 minutes or until

                           tomatoes are very soft.

                          When cool enough to handle, transfer mixture to a blender or food processor

                          in batches, and blend or pulse until soupy but still slightly chunky.

                         I didn't follow these last directions. I put the tomatoes  uncooked 2  cups

                          at a time in a blender, until they were smooth . I found this easier than

                          waiting for them to cool down then blending.

                         This makes 6 cups. Can be eaten hot, warm or even chilled. If you find

                         the tomatoes too acidic for your taste, add a pinch of sugar.

                         I hope you will try this soup as an apetizer or with a grilled cheese.YUM!

                         I welcome any/all comments.Don't be silent, voice your opinion.

                        Thank you, come again. Jenny

                          
                         

SEPTEMBER IS HERE!

             I hope everyone had a great Labor Day. The last big H U R A A H ---ending

             most vacations, getting kids in school and college student back to classes too.

             I had a good day, the day before labor day even though it rained most of the day.

             Now it is time for me to get back to my blog.!

              The first recipe I have for you is a one dish skillet meal that I am sure you are going

              like. It is quick and easy to make. Ingredients that are inexpensive to get, or might

              even have on hand.


                                                        BEEF TACO SKILLET

                       1 lb.ground beef [ or ground turkey ]
              
                       1 can tomato soup

                       1 cup Chunky Salsa or Picante Sauce

                       1/2 cup water

                       8 flour or corn tortillas--broken into 1" pieces

                       1 cup of shredded Cheddar cheese

                   Cook beef in skillet. Pour of fat,

                   Add soup, water tortillas and half of the cheese. Heat to boil.

                   Cover and cook on low heat 5 minutes, or until hot .

                   Top each serving with some of the remaining cheese.

         That's it! Kids like this, hope you will try it.

THE LAST "HOLIDAY" ENDING SUMMER!

                                                       

                 HI TO ANYONE/EVERYONE OF MY FRIENDS READING THIS,

 WELL LABOR DAY WEEKEND IS HERE..ALWAYS WAS A BIG FAMILY DAY

OF BARBECUING, EATING, LAUGHING AND JUST PLAIN FUN! KIDS SWUNG ON

 HOME MADE SWINGS, PLAYED TAG, KICK THE CAN, EVEN HIDE AND SEEK.

SOME OF THE ADULTS PLAYED CROQUET.

TIMES SURE HAVE CHANGED.NOW KIDS ARE LISTENING TO I POD'S,TEXTING,

AND PLAYING WITH EITHER THEIR VIDEO GAMES OR X-BOX.

ADULTS STILL PLAY CROQUET , CHAT AND PLAY CARDS.

I KNOW, EVERYTING IS DIFFERENT, I AM NOT YOUNG ANY MORE FOR ONE.

SOME FAMILIES DO GET TOGETHER AND  STILL.HAVE A FUN TIME.

ONCE YOU HAVE LOST LOVED ONES OVER THE YEARS--BOTH

MY MOTHER AND FATHER, A SISTER, AND MOST IMPORTANTLY

 DEAR HUSBAND, AND NUMEROUS OTHER RELATIVES AND FRIENDS,

TIMES ARE NEVER THE SAME. OH YOU TRY , BUT BY THE END OF THE DAY

YOU FEEL LIKE YOU REALLY DON'T CARE FOR THE "GET TOGETHER" ANY MORE.

SETTING ALL THAT ASIDE I HOPE ALL OF YOU HAVE A FANTASTIC WEEKEND.

I WILL BE BACK THE WEEKEND FOLLOWING LABOR DAY.

THANK YOU FOR VISITING. PLEASE LEAVE ME A COMMENT, SO I'LL KNOW

YOU WERE HERE, ALONG WITH ANY SUGGGESTIONS YOU MIGHT HAVE.

THANKS AGAIN, JENNY

ANOTHER QUICK AND EASY

  

                                                             BBQ CHICKEN PIZZA

                        12   inch pizza crust, ready made,  purchased , [or recipe following]

                        BBQ Sauce, original, unless you have a specific one you like,

                       1 cup of cooked chicken, shredded {use two forks to pull apart]

                       1/2 of a red onion sliced really thin

                       3 Tablespoons finally chopped cilantro leaves

                       1 cup shredded mozzarella cheese

                       3/4 cup shredded Parmesan cheese

                      

                        Preheat oven to 400*

                        Put the chicken in a small bowl, toss with BBQ sauce, amounts vary,
\
                        Enough to cover the chicken[ not drenched]. Set aside.

                        On a floured surface, roll out dough and place on lightly sprayed

                        baking sheet/pizza  pan.

                        Spoon about 2 Tablespoons BBQ sauce on dough [1/4 inch from edge.]

                        Sprinkle cheeses,and onions over sauce,Spread chicken over top.

                        Bake for 20 minutes, or until cheese is bubbly.

                       Sprinkle with the cilantro and serve.


                       Store bought pizza shells, ready made dough , or your own recipe

                       can be used. The more you roll out the pizza dough, the thinner  the crust.

                       I have made this recipe and rolled out my dough to 14 1/2 inches

                       for a crispy crust. I really liked it. Hope you will give it a try.


                                                          Jenny's  Pizza Dough Recipe

                       1 Cup warm water

                       1 cup of  WHITE WHEAT FLOUR

                       1 Cup of all purpose flour

                      1 Package of dry yeast

                      4 Tablespoons olive oil

                       1/4 teaspoon salt

               
                    If you have a mixer, this is easy. Pour 3/4 cup of the warm water in mixer bowl,

                    with  dough hook attached. Add flour to the water in mixing bowl

                    Mix till combined. Cover and let stand 20 minutes. Combine remaining water

                    [ 1/4 cup] and yeast in a small bowl. Let stand till bubbly.

                    Add yeast mixture, oil, and salt; mix 5 minutes or till dough forms a ball.

                    Place dough in a large bowl coated with cooking spray; cover surface of dough

                    with plastic wrap which is sprayed lightly with cooking spray.

                   Refrigerate 24 hours.

                    Make the dough a day ahead. Also this dough can be frozen.

                    When you refrigerate dough, let stand covered for  1 hour.

                    If frozen, defrost in refrigerator overnight, then proceed  with above directions.

                    If you find it difficult to handle the dough, put a little oil in your hands.

                    This is not a "quick" recipe, but if you have the time give it a try.

                    

                   Let me know your results by leaving me a comment at the bottom of this page.

                   Thanks for visiting my blog. I hope you will come again, Jenny



                      

                                          

 



           

QUICK AND EASY..2

                                                CROCK POT MACARONI AND CHEESE



               8 ounces COOKED elbow macaroni

               One 12 ounce can evaporated milk

               1  1/2 cups of milk [ low-fat]

              1/4 cup [1/2 stick] of butter melted

              1 teaspoon of salt
      
              Dash of pepper

              2 large eggs, beaten

              10 ounces grated sharp Cheddar cheese [ 5 cups]

              Paprika


              In a large 4 quart crock pot sprayed with cooking spray, mix macaroni,

               canned milk,low fat milk, butter, salt, pepper, and all but 1/2 cup of the cheese

             . Sprinkle the reserved cheese on top of mixture, sprinkle with paprika.

               Cover and cook on low setting for 3 hours and 15 minutes. Turn off crock pot.

                Stir the mixture and serve hot.


                 This recipe makes 8 -10 servings. It can easily be adjusted.

                 If you don't have a crock pot, grease a 13x9 pan[ with spray or butter]

                Bake at 350* for 50 minutes.

                 Cut your time shorter by precooking the macaroni the night before.

      
                Please leave me your comments. I appreciate any pro/con.

             
                Thanks for visiting and hopefully trying some of these recipes, Jenny

            

                This recipe is from Food Network

QUICK AND EASY FOR BUSY MOMS!!

                                 

               I do not know why my printing was "screwy" on the previous blog, but it was

                       not my doing.

                                                                    Open Face BLT

                    Place  4 slices of your favorite bread that has been lightly toasted on a cookie

                    sheet lined with foil.

                    Layer on each toast sliced cheese, two slices of tomatoes, sprinkle with

                   olive oil and pepper.

                    On top place three slices of partially cooked bacon[will crisp in the oven]

                   Put in oven set at 375* till bacon looks done. Every oven heats differently.

                    I leave mine for about 12 minutes.

                    Sometimes under the broiler for 2-3 min if bacon isn't crisping.

                   This can also be made in a toaster oven....just be sure to watch so as not to burn.

                                                                    Peanut Butter and Bacon


                     Spread peanut butter on one slice of bread. Put two slices of cooked bacon,

                     each slice cut in half ,on top of the peanut butter. place another slice of bread

                      on top  of bacon

                     Butter top of the sandwich. Toast  in fry pan [sprayed with Pam]. when

                    brown flip to other side..Not necessary to butter top side.Toast till done.

                    This is a  good protein sandwich. Have finger veggies like cucumbers,

                     cherry tomatoes and radishes on the side.

                 
                    Good luck with these. I am 72 and still love PB and Bacon!!

                    Leave me your comments at the bottom of the page.

                    I look forward  to  reading them and any suggestions you might have.

                    Thank you for visiting, Jenny






                      


                    


                 

SUMMER NEARING ITS END......

                                 


                         Hi there,

                             August is here but, sadly, coming to an end. Though we here have had our share of        

                         humidity, heat, and rainy days.

                        Blueberries are in abundance [in Maine]. I have a few recipes for you to try. Hope you

                        like them, and will leave me your comments at the bottom of the page.Thanks.


                                                        Blueberry  Lemon Bread

                     Grease and flour a 9x5 loaf pan. Preheat oven at 350*

                     In a medium bowl, combine, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon

                    salt. Set aside

                     Cream 1/2 cup  butter, 1 stick, softened and 1cup of sugar.  Beat at low speed

                    till  blended.  Increase speed  to medium, beating about 5 minutes or until fluffy.

                    Add 2 large eggs. One at a time blending well; occasionally scraping bowl.

                   Alternately add flour mixture and milk. Mixing to just blend.

                    Add 1 1/2 cups blueberries .Gently fold in. Spoon batter into loaf pan

                   Bake 45 - 50 minutes or until toothpick inserted in center comes out clean.

                   Cool loaf in pan on cooling rack 10 minutes; remove from pan.

                   With skewer, prick holes on top and sides of warm bread. In small bowl  whisk together

                  1/4 cup of lemon juice and 1/4 cup of sugar. With pastry brush,brush top and sides of

                   warm bread with lemon glaze. Continue cooling on rack.


                    This bread is good for breakfast, a light dessert or snack. It also freezes well, thaw at

                   room temperature.

                   This bread is also very good with raspberries-- lemon glaze can be omitted.


                                                                    BLUEBERRY SAUCE

                   Boil 2 cups blueberries, 1/2 cup water and 1/4 cup sugar, about 10 minutes.

                  Whisk together 1 Tblsp. water and 1 teasp. cornstarch for sauce and cook 1 to 2

                   minutes to thicken. Serve warm on pancakes, crepes, or ice cream.


                  Thank you for visiting. I hope you will try some recipes.