Tuesday, May 31, 2016

Herbed Pork Chops



6 servings

1/3 cup dry white wine
2 teaspoons fennel, crushed
1 teaspoon marjoram
1/4 teaspoon salt
1 garlic clove, minced
2 teaspoons basil
6 pork chops

Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink.

In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!!

This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough.

Pork Rice Skillet Bake



6 servings

6 pork chops
1 package brown and wild rice mushroom mix
2 cups water
1 large tomato, sliced
1 large onion, sliced
1/2 cup fresh parsley, chopped

Spray large nonstick skillet with nonstick cooking spray. Heat over high heat; place chops in skillet; cook 2 minutes, turning halfway through. Remove from heat. Remove pork chops from skillet; set aside. In a casserole dish, stir together drippings from browning pork chops, the wild rice mix and 2 cups water. Arrange slices of tomato and onion in a single layer over rice mixture. Sprinkle with 1/2 cup parsley. Arrange pork chops over top. Cover. Bake in 350 F oven for 40-50 minutes, or until pork is no longer pink in centre and rice is cooked.

In my opinion: We put the parsley on top of the pork chops because it was prettier. This recipe is quite simple, and looks and smells wonderful.

Recipe is from "Frozen Assets Lite & Easy" by Deborah Taylor Hough.

Paper Piecings that begin with T


Tea for Two
$6.00


Tennis Racket and Ball
2" x 4"
$1.50


Tent
3" x 5"
$2.50


Tepee
3.5" x 6.5"
$2.00



Thanksgiving Turkey
5.5" x 6"
$4.50


Tinkerbell
5.5" x 6"
$5.00




Tool Box
4" x 4"
$2.00


Top Hat
4" x 4"
$1.00


Trophy
3.5" x 5"
$2.00


T-shirt
4" x 4.5"
$1.00

Tulip
3" x 5"
$2.00


Turtle #1
2" x 3"
$2.00


Turtle #2
3" x 5.5"
$2.50


Turtle Pull Toy
3" x 4"
$2.50


Turtle Side View
1.75" x 2.25"
$2.50


Turtle Waving
3" x 4"
$2.50


Turtle with Life Vest
3" x 4.5"
$3.00


Turtle with Pie
4" x 4.5"
$2.50

Monday, May 30, 2016

Tent


Tent

3" x 5"

$2.50


May not be exactly as shown.  Each piecing is individually handmade.

Tepee


Tepee

3.5" x 6.5"

$2.00



May not be exactly as shown.  Each piecing is individually handmade.

Kingston, Ontario

I was introduced to the beautiful waterfront in Kingston, Ontario last September when Hal and I, along with a couple of grandsons, attended Box ON 2015 (our favourite letterboxing event).

I am hoping we will have a chance to return this summer to see more of the city.  I also want to go to some of the nearby islands.  Just as a happy accident, there are a ton of letterboxes in the area that need to be found by us.  

I hope you will enjoy these photos from our visit to Kingston.








Tuesday, May 24, 2016

Umbrella


Umbrella

4" x 6"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Wednesday, May 18, 2016

Watch


Watch

2" x 2.5"

$2.50


May not be exactly as shown.  Each piecing is individually handmade.

Zebra


Zebra

3" x 6.5"

$4.50

BUY

May not be exactly as shown.  Each piecing is individually handmade.

Dijon Pork Chops



6 servings

1/2 cup plain dried bread crumbs
3 tablespoons Parmesan cheese
3 tablespoon parsley
1 tablespoon vegetable oil
1/2 teaspoon pepper
6 pork chops
2 tablespoons Dijon mustard

In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side).

In my opinion: These chops are so simple and the aroma . . . fabulous!!!!!


Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

Tortilla Casserole



Tortilla Casserole

6 servings
1 pound extra-lean ground beef
1 (15-oz.) can red kidney beans, drained and rinsed
1 (14.5-oz) can diced tomatoes, undrained
1 (4.5-oz.) can chopped green chilies
1 package taco seasoning mix
6 corn tortillas
3/4 cup nonfat sour cream
4 oz (1 cup) grated mozzarella or cheddar cheese
2 tbsp chopped fresh cilantro

Heat oven to 350 F. Spray nonstick skillet with non-stick cooking spray. heat over high heat until hot.  Add ground beef; brown 8-10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat and simmer for 5 minutes. Meanwhile, spray 12 x 8 (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Bake at 350 F for 45 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.

Macaroni and Beef




Macaroni and Beef

Taylor and I really enjoyed taste-testing this recipe. I used Unico Scoobi Doo macaroni for a little extra excitement. And it is soooooo simple to make.

Macaroni and Beef

6 servings

6 oz elbow macaroni, cooked
1 pound extra-lean ground beef
1 cup chopped onion
1 cup chopped red bell pepper
1 cup tomato sauce
1/2 tsp dried basil
1/2 tsp thyme
1/4 tsp pepper
4 oz (1 cup) reduced-fat mozzarella cheese, grated

(I substituted 1/4 cup of homemade pesto for the basil)

In large skillet, brown ground beef, onion and bell pepper until meat is no longer pink and vegetables are softened. Add tomato sauce, basil, thyme and pepper, Stir frequently over medium heat until heated through. Remove from heat. Add macaroni; stir to combine. Sprinkle cheese over top.

Pizza Burgers



These burgers didn't make it into the freezer . . . they were lunch . . . and very yummy!!!!!

Pizza Burgers

Serves 6

1 pound extra-lean ground beef (I think I would have liked bigger burgers so maybe 1-1/2 pounds of ground beef would be better)
1 tsp salt
1 tsp pepper
1 tsp oregano
1/2 cup tomato sauce
1/2 cup muchrooms, thinly sliced
1 tbsp butter
4 oz (1 cup) fat free mozzarella cheese, grated
1 tbsp parsley
6 hamburger buns

In skillet over medium-high heat, saute mushroom slices in butter. Remove from heat. In large bowl combine beef, salt, pepper and oregano. Form beef mixutre into six equal patties. Cook patties in non-stick skillet for 3 minutes (or until cooked through). Spread each patty with 1 tbsp tomato sauce and 1 tbsp mushrooms. Divide cheese evenly between patties. Serve sprinkled with parsley in hamburger buns.

Monday, May 16, 2016

Shirt and Tie


Shirt and Tie

4" x 4"

$1.50


May not be exactly as shown.  Each piecing is individually handmade.

Ship's Helm


Ship's Helm

2" x 2"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

Sea Shell #1


Sea Shell #1

2" X 4"

$2.00


Beef Loaf

Image result for beef loaf

Beef Loaf

8 servings

2 cups onion, chopped
2 cups carrots, shredded
2 cups zucchini, shredded
2 garlic cloves, minced
1 cup fresh bread crumbs
4 tbsp skim milk
1 pound extra-lean ground beef
2 eggs, slightly beaten
2 tbsp parsley
1/2 tsp salt
2 tsp pepper
1 tsp thyme
1/2 tsp sage

Spray medium skillet with cooking spray. Heat and add onions. Cook over medium-high heat, stirring frequently until golden brown. Add carrot, zucchini and garlic, stirring constantly until vegetables are softened. Remove from heat. Set aside. In small bowl, combine bread and milk. Let stand five minutes. In large bowl, combine beef, eggs, parsley, salt, pepper, thyme, sage, cooled vegetables and soaked bread. Shape into loaf. Place into centre of 13 x 9 x 2-inch baking dish. Bake 1 hour and 15 minutes.

Per serving: 206.4 calories; 10.3 g fat; 13.7 g protein; 15.1 g carbohydrates; 105 mg cholesterol.

This was very simple to make, smells wonderful, and tastes good too. I did make one substitution. There is a typo in the recipe book's shopping list so I did not have the zucchini for this recipe. So I went through the freezer looking for something green and vegetable-like . . . peas. I think it worked out just fine.

Meatballs and Sauce



Meatballs and Sauce
Serves 6

1 cup dry bread crumbs
3/4 cup skim milk
2 pounds extra lean ground beef
1-1/2 cup grated zucchini
3/4 cup apple juice (or white wine)
3 tbsp Parmesan cheese
3 tbsp tomato paste
1 tbsp oregano
32-0z. canned crushed tomatoes
1 cup water.

Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet with nonstick cooking spray; heat. Add meatballs, cook over medium-high heat, turning as needed, until browned on all sides (about 10 minutes). Remove meatballs from skillet; set aside. In same skillet, cook remaining apple juice over medium-high heat, scraping brown bits from bottom of skillet. Add tomatoes, remaining oregano and water. Reduce heat to low; add meatballs. Simmer, covered, 30-40 minutes until meatballs are cooked through.

Per serving: 270.8 calories; 11.5 g fat; 15.8 g protein; 26.8 g carbohydrates; 40 mg cholesterol

Delicious!!!!

Frozen Assets Lite & Easy by Deborah Taylor-Hough

Saturday, May 14, 2016

Black Bean and Rice Salad



Ingredients:
1 can (15 ounce) black beans, drained and rinsed
2 cups cooked long-grain rice, chilled
1 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 tomato, seeded and chopped
2 to 3 green onions, finely chopped
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
fresh chopped parsley or cilantro for garnish, if desired

Preparation:
Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6.

http://southernfood.about.com/od/beansalads/r/bl91029c.htm

Sunday, May 8, 2016

Tulip


Tulip

3" x 5"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

Trophy



Trophy

3.5" x 5"

$2.00

BUY

May not be exactly as shown.  Each piecing is individually handmade.

Tuesday, May 3, 2016

Mushroom Chicken Couscous


also from "Frozen Assets Lite & Easy: by Deborah Taylor-Hough

I had a tough time picking which recipes to test today. This recipe book is a true gem.


1 pound skinless, boneless chicken breast
1 tbsp margarine
1 large onion, chopped finely
12 oz mushrooms, sliced
2 tsp cornstarch
1/4 cup reduced-fat chicken broth
3 tbsp sherry
2 tbsp soy sauce
1/8 tsp cayenne
2 cups skim milk
3/4 cup reduced-fat chicken broth
1-1/2 cups couscous
cooking spray
fresh cilantro springs (optional)

Place chicken between sheets of plastic wrap or wax paper. Pound with a meat mallet until 1/4-inch thick. Cut chicken into 1/2-inch wide strips.

In medium bowl, stir together cornstarch, 1/4 cup broth, sherry, soy sauce and cayenne.

In large skillet or saucepan, melt margarine over medium-high heat. Add onion and mushrooms; cook until onion is golden brown, stirring frequently; remove from heat. Remove onion mixture from skillet; set aside. Spray saucepan with cooking spray and place over medium-high heat; add chicken. Cooking, stirring gently and frequently, until chicken is no longer pink. Add onion/mushroom mixture to cooked chicken; pour in cornstarch mixture and stir constantly over medium-high heat until sauce is thickened slightly and bubbly. Remove from heat. Cool. Place in labeled freezer bag; freeze.

To Serve: Thaw chicken mixture. In large saucepan, stir together milk and 3/4 cup broth; heat to boiling. Stir in couscous, over pan and remove from heat; let sit for 10 minutes until liquid is absorbed. Heat chicken mixture over medium heat in large skillet until heated through. Fluff couscous. Serve chicken beside couscous. Garnish with cilantro.

Per Serving: 317.7 calories; 3.4 g fat; 25.9 g protein; 44.4 g carbohydrates; 37 mg cholesterol.

Changes I made: I substituted apple cider for sherry and chili powder for cayenne, but only because I didn't have the sherry and cayenne. I cooked the couscous and froze the couscous and chicken in individual serving dishes.

This dish is lovely. The apple cider gives it a nice fruity finish.

Chicken Noodle Soup


1 tsp vegetable oil
2 cups onion, chopped
8 cups reduced-fat chicken broth
3 cloves garlic, minced
1/2 tsp thyme
1/4 tsp pepper
2 large carrots, sliced thinly
1/2 cup celery, chopped
5 oz. dried wide egg noodles
1 pound boneless chicken breasts, cut into 1 inch cupes (about 2 cups)
1 small zucchini, thinly sliced
1 medium-sized tomato, seeded and chopped
2 tbsp parsley, chopped

In large pan or Dutch oven, heat oil over medium heat. Add onion and cook until softened, stirring frequently. Stir in broth, garlic, thyme, pepper, carrots, celery and chicken. Reduce heat to low; cover and simmer until carrots are barely tender and chicken is no longer pink (less than 10 minutes). Remove from heat. Stir in zucchini, tomato and parsley. Cool. Pour into labeled freezer bag; freeze.

To Serve: Thaw. Place in large pan or Dutch oven; add noodles. Heat over medium heat until heated through and noodles are cooked through.

Per Serving: 230.3 calories; 2.9 g fat; 33.6 g protein; 29.1 g carbohydrates; 58 mg cholesterol.

Changes I made: I added the noodles and continued cooking until the vegetables and noodles were cooked.

Really delicious. Easy. 

Chicken Pasta Italiano

6 oz bow tie pasta, uncooked
2 medium tomatoes, seeded and chopped
1 cup onion, chopped
1 small zucchini, sliced
1 small red pepper, cut into thin strips
2 tsp olive oil
2 garlic cloves, minced
1 pound boneless chicken breasts, cut into 1/2-inch strips
1/2 cup frozen peas
1 tsp salt
1 tsp dried Italian seasoning
1/8 cup Parmesan cheese

In large skillet, heat oil over medium heat. Add garlic and chicken slices; cook 5 minutes, stirring frequently. Add onion, zucchini, red pepper, frozen peas, salt and Italian seasoning. Cook 1 minute longer. Remove from heat and stir in tomatoes. Cool. Place into labeled freezer bags. Freezer.

To Serve: Thaw chicken mixture. Cook bow-tie pasta according to package directions. Heat chicken mixture in large skillet over medium heat until heated through. Toss together pasta and chicken mixture; sprinkle with Parmesan cheese.

Per Serving: 197.7 calories; 3.1 g fat; 13.0 g protein; 29.6 g carbohydrates; 19 mg cholesterol.

Changes I made: After adding the vegetables I cooked them well. I cooked the pasta. I tossed the pasta with the chicken mixture and then packaged in freezer bags. I tossed in a pinch of grated Parmesan, sealed the bags and put them in the freezer.

This one was a toss-up. I absolutely loved it, in fact I think it is my favourite of the 5 recipes I made this evening. Hal did not like it.

Chicken Vegetable Skillet

I went shopping this afternoon and purchased everything I needed to cook and freeze FIVE entrees:

Old-Fashioned Chicken and Rice
Chicken Vegetable Skillet
Chicken Pasta Italiano
Chicken Noodle Soup
Mushroom Chicken Couscous



Chicken Vegetable Skillet

from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough

6 tsp olive oil
1 pound potatoes, sliced thin
1 pound boneless chicken breasts, cut into 1-inch cubes
3 tbsp butter or margarine
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup carrot, sliced
3 garlic cloves, minced
1 (15-oz) can Italian-style stewed tomatoes
3 tbsp fresh parley, chopped
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper

In large skillet, heat oil over medium-high heat; add potatoes and chicken; cook until chicken is no longer pink, stirring constantly. Transfer mixture to another container and set aside. Using same skillet, melt butter and stir in onion, green pepper, carrot slices and garlic; cook over high heat until just barely tender. Add potato-chicken mixture to vegetables in skillet. Stir in tomatoes, and remaining spices. Reduce heat to low and cook, stirring frequently, until potatoes are just barely starting to get tender (cook potatoes completely if you are serving right away). Remove from heat. Cool in refrigerator. Place mixture into labeled freezer bag; seal and freeze.

To serve: Thaw. Heat in large skillet over medium heat until heated through.

Per serving: 254.8 calories; 11.3 g fat; 17.0 g protein; 22.8 g carbohydrates; 35 mg cholesterol.

Delicious!!!!!

Monday, May 2, 2016

Watermelon Slice


Watermelon Slice

2" x 4"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Scary Cat


Scary Cat

2" x 4.5"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Scissors #2


Scissors #2

2" x 4.5"

$1.00


Whale


Whale

2.5" x 3.5"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.