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A healthy recipe!

2/26/2020

I do try to eat a fairly healthy diet most of the time, I have decided I probably need to concentrate on portion control! With just the two of us to cook for there is always plenty for second helpings, I’m going to try to stop that!
It was our 56th wedding anniversary this weekend, where does the time go? Cherry pie is Pa Lloyd’s favorite pie and my least favorite so I usually make him one for either Valentine’s day or our anniversary. This year I made it for him on our anniversary. He will eat the whole thing and it won’t bother me a bit!
Today I am sharing a healthy recipe with you, it comes from a Paula Deen’s magazine and I liked it, so did my partner!

Broccoli Slaw:
1/3 cup mayonnaise
2 Tablespoons fresh orange juice
1 Tablespoon apple cider vinegar
1 Tablespoon sugar
1 Tablespoon fresh parsley,chopped
1/4 tsp. kosher salt
1/2 tsp. black pepper
1(12 oz.) bag broccoli slaw
1 cup broccoli florets
1 cup dried cranberries
1/2 cup chopped toasted pecans

In a large bowl, whisk together mayonnaise, orange juice, wvinegar, sugar, parsley, salt and pepper until well combined. Stir in broccoli slaw, broccoli florets, cranberries and pecans until coated. Cover and refrigerate up to 1 hour before serving.

Have a great week!

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A New Recipe

2/19/2020

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I must be getting bored with this winter weather, I tried a new recipe for lunch yesterday! Pa Lloyd suggested I share this one with you and even said he would eat the leftovers! That is rare for him, he generally doesn’t like leftovers and he’s a little leary of new recipes! I used regular bacon because that is what I had, and it worked just fine. I hope that you will enjoy it too!

Baked Chicken with bacon bottom and wild rice:
One 12-oz. package thick-cut peppered bacon
1 medium white onion, sliced thin
6 Tablespoons butter
3 - 6.2 oz. boxes Uncle Ben’s long grain & wild rice, cook according to directions on box
One 10 oz. can condensed cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 tsp. garlic powder
salt and pepper to taste
2 # chicken tenders
1/2 cup fresh chives or parsley to sprinkle on top

Preheat oven to 375 degrees

Lay bacon side by side to cover bottom of a deep 9x13 inch baking pan, use remaining slices along the sides of the pan. Place the onion slices on top of the bacon, overlapping if necessary to cover the bottom. Cut 4 tablespoons of the butter into cubes and sprinkle them evenly over the onion. In a large bowl combine the cooked wild rice blend with the soup, sour cream, broth, garlic powder, salt and pepper. Smooth the rice mixture over the butter. Then melt the remaining butter and brush over the chicken strips, nestle the chicken tenders into the rice, pressing them down slightly. Cover pan tightly with foil and bake for 55 minutes, uncover and bake until the chicken is cooked through, about 20 minutes. Sprinkle the chives or parsley over the top and serve. Makes 10-12 servings. Have a great week!

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Happy Valentine’s Day!

2/12/2020

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Just think, on Valentine’s day this month will be half over and spring will be that much closer! I remember getting ready for Valentine’s day when I was a child, always decorating a shoe box in school that were our Mail boxes to receive those cards. Then working in the evening writing out the valentines for my class mates trying to pick just the right one for each of my classmates and being careful not to pick a too mushy one for the boys. Then the years I helped my four children make out their cards around the table and then helping my granddaughter Samantha with hers. I would usually bake a heart shaped cake for dessert for our Valentine’s day supper! Fond memories for sure.
I’m sharing a red velvet cake recipe that I received from my friend Faye Miller, that I think is appropriate for the holiday. Its also easy, I actually used to make a red velvet cake from really scratch when I was a newlywed but I have gotten smarter with age!

Red Velvet Cake:
1 yellow cake mix ( a gluten free cake mix works too)
1- 3 oz. pkg. vanilla instant pudding mix
2 Tablespoons unsweetened cocoa
1 cup water
1 stick softened butter
3 large eggs
1 Tablespoon vanilla
3 1/4 tsp. red food coloring

Mix all together, beat 2 minutes, pour into a greased 9x13 inch cake pan or make into cupcakes. Bake in a 350 degree preheated oven for 20-25 minutes, for cupcakes 18-20 minutes, until a tooth pick comes out clean when inserted into the center. Cool and frost with the following frosting:

8 oz. cream cheese, softened
1/2 stick softened butter
3 cups powdered sugar
1 tsp. vanilla

Beat together the cheese and butter until smooth and fluffy, then add sugar and vanilla.

Have a great week!

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Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)

A healthy recipe!

A New Recipe

Happy Valentine’s Day!

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