- 4 tilapia fillets, cut into strips
- 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
- 1/3 cup(s) finely grated Cotija cheese
- 1 Tsp lime, zested
- 1/4 Tsp pepper
- 2 eggs, beaten
- 1/2 Large Hass avocado
- 1 cup(s) non fat plain Greek yogurt
- 1/2 cup(s) cilantro
- 1 Tbsp lime, juiced
Cherry-Topped Chicken Recipe
Credit Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home
- Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
- Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
Spring is peeping out of the dark clouds here in Austin, Texas.
It is always nice to share and when I found this cookbook at Half Price Books I knew it was the one.
Did you ever wonder how to prepare food using all of those mixes you see at the grocery stores?
Me too, so I found these books, one for my collection and one to share.
Fast Fixes with Mixes has 314 delicious no fuss recipes for breakfast, main dishes, and desserts.
Each recipe is from their magazine Taste Of Home which I have enjoyed for years now.
Good Luck and Happy Eating,
Taste of Home Fast Fixes with Mixes
1. Follow this blog
Just look for the follow at the top of the blog and click on it.
2. Leave a comment.
Do you use prepared mixes when you cook?
Leave your email address or twitter handle so I can contact the winner.
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Baked Bass Filets
2 or 3 lb. bass fillets (not over 1 inch thick)
1/2 c. melted butter
Juice of 1 lemon
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
Rinse bass fillets in cold water, pat dry with paper towels. Place fillets in a single layer in a baking dish.
Mix lemon juice and spices with melted butter. Brush both sides of fish with the mixture. Bake uncovered in a 350 degree oven for 20 to 25 minutes (depending on size of fillets).
Credit: COPYRIGHT © 2014 The FOURnet Information Network. Photograph courtesy of PicsWallpaper.com.
Dijon Mustard Dressing
1/8 cup olive oil
1/8 cup red wine vinegar
Salt and pepper to taste
1 Tablespoon Dijon style mustard
Pinch of sugar
Coddle the egg by placing in a bowl of hot tap water and let stand for 15 minutes.
Place all ingredients in a food blender, and mix. Makes 3/4 cup
Honey Garlic Vinaigrette
Original recipe makes 8 servings
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced
In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.
1 cup light mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon chopped onions
1 teaspoon salad herbs ( I like Mrs. Dash)
1 teaspoon garlic salt
1 teaspoon dried chives
1/8 teaspoon curry powder
1/2 teaspoon Worcestershire
1/2 cup light sour cream
Mix together, chill for 30 minutes then serve with raw vegetables.
Serving suggestions: carrot slivers, broccoli, cauliflower, celery, or cherry tomatoes.
Tip: Pick your favorite vegetable as all would taste great with this dip.
Credit: From my private collection of cookbooks dated 1990 issued by Women’s Circle magazine.
Stove-Top Turkey Casserole
This no-bake casserole is a great way to use leftovers
Prep time: 2 minutes
Cook time: 5 minutes
Yield: 4 servings
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese
1. Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.
Per serving: 289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol.
Cooking tip: You can substitute leftover chicken or ham, and/or switch soup to cream of mushroom.
Credit: By Patty Santelli, Photograph by Tina Rupp.
Gruyère Bacon Dip
Serve this dip with assorted vegetable dippers. It’s also tasty as a condiment spread on turkey burgers.
1/2 cup chopped onion
4 ounces shredded Gruyère cheese (about 1 cup)
1/2 cup canola mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
1 (8-ounce) block fat-free cream cheese, softened
2 tablespoons chopped green onions
4 center-cut bacon slices, cooked and crumbled
1. Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.
2. Place onion in a 2 1/2-quart electric slow cooker coated with cooking spray.
Add cheese and next 5 ingredients (through cream cheese).
Stir until blended. Cover and cook on LOW for 1 1/2 hours or until cheese melts, stirring after 45 minutes.
Top with green onions and bacon.
Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.
I want to share with you my process to accumulate recipes for Supper With Nana.
You will see descriptions in the titles such as Plan Ahead, this means it will take either time to prepare or cooling time. Since everyone is in a hurry to get supper on the table these are recipes that I rarely include but find worth the wait when I do.
Most recipes are fast, easy, and range from entrees to desserts.
Our family enjoys sweets so I balance out items we enjoy from puddings, to muffins.
I gather these recipes from all forms of media, from all over the web, to recipe books, magazine articles, and our families favorites.
Every effort is made to state the copyright for each photograph and recipe I share.
I am determined to give credit to the original source. At times that is not possible when the source if from Pinterest. So I will state that source instead.
Supper With Nana recipe categories: