Raspberry Trifle!

 This easy dessert can be made and refrigerated for a light fruit addition to your meal.  I made this late last night and refrigerated it for our dessert today. I used an easy White Betty Crocker angel food cake but I am sure you can buy a store bought one with similar results.

  

For a beautiful presentation us a Trifle bowl. 

For a nicer presentation, a trifle bowl would be a pretty addition.  At the time I did not own one but do now.  Relatively inexpensive you can find one at T.j. Maxx or Marshalls. 

Light, easy and a good choice for something healthy . Note:  The top layer should be cake pieces  and then a using a few raspberries to garnish but I had only 1/2 cake (someone ate the other half) so mine was not as full.

1 pkg. Betty Crocker white angel food cake mix(made according to directions)

2 cups boiling water

1 pkg. (8 serving size) sugar free or regular raspberry flavored gelatin

2 pkg. (10 oz each) frozen sweetened raspberries, thawed ( I used fresh)and added 1/4 cup Sugar.  You could probably used Splenda as a substitute

2 or 3 containers (6 oz. each) Fat free red raspberry yogurt)(I used vanilla Greek yogurt)

Bake and cool cake.  Tear cake into 1/4 inch pieces.  In a large bowl Pour boiling water on gelatin, stir until dissolved.  Add raspberries, reserving several for garnish.  Refrigerate gelatin mixture about 15 minutes or until thickened but not set.  Layer half of each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl; repeat.  Garnish with reserved raspberries.  Refrigerate at least 2 hours until firm.  Cover and refrigerate any remaining dessert.  Serves 16 servings

Happy Entertaining from my kitchen to yours,

8/26/12 
10/3/13
1/25/14

Flank Steak, snow pea salad with oranges and edamame

My two favorite magazines are Woman's Day and Better Homes and Gardens.  I love their recipes and photos too!  While browsing through the most recent WD I came across this what appeared to be very easy recipe using flank steak.

It turns out it was super easy and I used frozen edamame and frozen snap peas.  It called for snow peas but I couldn't find any at the grocery store.

I have never broiled Flank steak or actually ever prepared it so I took to the broiling method(I'm sure you could use your outside grill as well).  Just adding salt and pepper to it I broiled it on hi for 10 minutes each side allowed it to rest for 5 minutes and then sliced on an angle.  The same way you'd slice a London broil roast.  You can see by the cut you must cut it at a slight angle.

I prepared the veggie mix ahead of time allowing time for the peas and edamame to thaw. I ran them under cold water and drained thoroughly, dabbing with paper towels to absorb moisture. Note:  I didn't have any fresh mint but we didn't miss it!

My roast was a little under a lb.



I was a little lazy tonight so I took a photo of the recipe.  Some days the easy way is the best way.

Enjoy!
 

Adapted to our liking from Woman's Day Magazine 2015

5/5/15

Chicken Piccata with seasoned spinach, A Healthy Choice

One of my hubby's favorite meals is Chicken Piccata.

 I don't make it that often and I really don't know why although it probably is that I don't like to duplicate our meals too often and blogging really helps me with meal preparation. I love to share all my recipes to help others keep their daily menu interesting. 

  There are a few exceptions and that is pasta and rice.  For our family those two are always a welcome addition so most recipes include some type grain.

 Now on to the Chicken Piccata recipe.  I found this recipe in a Prevention magazine and I try to make as many healthier meals as I can.  I didn't have any pasta, rice or potato included with this meal.  I'll just be adding a side salad.  This recipe was generous so we can have seconds if we choose. Enjoy!

1/2 cup all purpose flour
1 1/2 lb. boneless chicken breasts
3 tablespoons olive oil
1/4 capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine(I eliminate wine most times)
1/4 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 lb. baby spinach

Combine flour and 1/4 tsp.each, salt and pepper in a 1 qt. zip lock bag.  Pat chicken dry.  Working in batches add chicken to bag, shake to coat and set on a plate in single layer.

Heat 2 tablespoons olive oil in skillet over medium heat.  Add chicken and cook, turning until golden brown. Cook through .  Transfer chicken to plate and cover to keep warm. Add remaining 1 tablespoon olive oil to skillet.  Add capers and onions, cook ,stirring until tender.  Add wine, broth and lemon juice and simmer until reduced by 1/3, about 4 minutes. 

 Transfer to bowl or dish.  Gradually add spinach to skillet with a few tablespoons water and cook, stirring constantly until wilted; about 3 minutes.

Divide spinach among 4 plates and top with chicken and sauce.

**I reversed and added my seasoned spinach to the top of the chicken.

Happy Cooking from my kitchen to yours!

 A Good Healthy Choice!

M.J.

12/21/11 
5/1/13 
7/24/13 
11/13/14 
4/29/15