Lyla's Recipes for health, food, cooking

lylas recipes for health

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This is for our friends who are joining
us frequently and for the newcomers. 
 
Welcome to "LylaLand".
 
We present our newest addition:
"Recipe Of The Month".
Each month we will present a new recipe
to tempt your palate.
It also might gain favor with your loved ones.
 
If you wish to contribute your favorite recipe,
please feel free to do so. 
Just e-mail lyla at the below addy.

Click here to e-mail Lyla

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Lyla's Crab Cakes
 
1/2 cup crushed cracker crumbs
1 pound lump crab meat, free of
  shell
1 tablespoon mayonnaise
1 tablespoon whipping cream
1 tablespoon mustard
1 egg beaten
1 tablespoon minced parsley
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Butter
 
Mix crumbs into crab meat. 
Combine mayonnaise, whipping cream, mustard egg, parsley, pepper, salt and Worcestershire.
 
Add to crab meat and stir only enough to blend.
 
Shape mixture between your hands into 6 hamburger-like patties, taking care not to crush hunks of crab meat. 
 
Heat 4 to 6 tablespoons of butter in skillet. 
 
Set crab cakes in hot butter and saute until crisp and brown all over. 
 
About 3 minutes on each side.

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Diet and Nutrition

Diet and Nutrition Index of Articles

This index includes an extensive list of features and articles on diet, nutrition and weight loss. Scan the page to find the precise information you need.
 
 
 
 
 

Weight Loss Tips

Eating Well

Diet Friendly Foods

 

Gourmet Recipe Manager is a simple but powerful recipe-managing application. Gourmet is intended for the GNOME desktop environment, but works on any platform that gtk supports, including windows.

Gourmet allows you to collect, search and organize your recipes, and to automatically generate shopping lists from your collection. And it is FREE! 

Oh happy day, just what I needed!

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EASY CHICKEN STROGANOFF
 
2 TABLESPOONS MARGARINE OR BUTTER
1 LB. SKINLESS, BONELESS CHICKEN BREASTS, CUT INTO STRIPS
2 CUPS SLICED FRESH MUSHROOMS
1 CAN CAMPBELL'S CONDENSED CREAM OF CHICKEN SOUP
1/2 CUP SOUR CREAM OR PLAIN YOGURT
4 CUPS HOT COOKED MEDIUM EGG NOODLES
 
IN 10 INCH SKILLET OVER MEDIUM HIGH HEAT, IN 1 TBLSPN HOT MARGARINE, COOK HALF OF THE CHICKEN UNTIL BROWNED, STIRRING OFTEN.  REMOVE; SET ASIDE.  REPEAT WITH REMAINING CHICKEN.
 
REDUCE HEAT TO MEDIUM. IN SAME SKILLET, IN REMAINING 1 TABLESPOON HOT MARGARINE, COOK MUSHROOMS UNTIL TENDER AND LIQUID IS EVAPORATED, STIRRING OFTEN.
 
STIR IN SOUP AND SOUR CREAM.  HEAT TO BOILING. RETURN CHICKEN TO SKILLET.  HEAT THROUGH, STIRRING OCCASIONALLY. SERVE OVER NOODLES.

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My first Recipe for Lyla:
 
what about Angel Hair Pasta with Fresh Tomato Sauce

  • 2 tablespoons olive oil
  • 6 cloves garlic minced
  • 8 large ripe tomatoes chopped
  • 1/2 cup dry white win
  • 1 tblspn chopped fresh oregano or 1 tspn dried
  • 1 tblspn chopped fresh basil or 1 tspn dried
  • Freshly ground black pepper
  • Salt (optional
  • 1 lb. angel hair pasta
  • 3/4 cup grated Parmesan cheese
Warm the oil in a large saucepan over medium heat.  Add the garlic and cook for 2 minutes.  Stir in 51/2 cups of the tomatoes, wine, oregano, basil and pepper and salt to taste.  Bring the sauce to a boil.  Reduce the heat to low and simmer for 20minutes.  Add the remaining tomatoes and remove  the sauce from the heat.  Cook the pasta in a larg pot of boiling water for 2 to 3 minutes or until al dente. Drain well and toss with half of the Parmesan.   Pour the sauce over the pasta and toss again.  Top with the remaining Parmesan and serve.

 
How about a great dessert to compliment that nice dinner?
 
Sour Cream Coffee Cake

 
  • 1 1/2 cups whole-wheat pastry flour
  • 1 cup sugar
  • 2 tspns baking powder
  • 1 tspn baking soda
  • 1 cup nonfat sour cream
  • 2 eggs lightly beaten
  • 1/2 tspn vanilla
  • 1/4 tspn orange extract
 
Topping
 
  • 2 tablespoons whole-wheat pastry flour
  • 5 tablespoons brown sugar
  • 2 tablespoons chopped pecans
  • 1 tablespoon unsalted butter or margarine
 
Preheat the oven to 350 degrees. Lightly coat an 8" x 8" baking
pan with no stick spray.
To make the cake:  In a larg e bowl, combine the flour,sugar,
baking powder and baking soda.
In a medium bowl whisk together the sour cream, eggs,
vanilla and orange extract. Pour into the flour mixture and stir
until combined. Pour the batter into the prepared pan and set aside
To Make the Topping:  In a blender or food processor, combine
the flour, brown sugar, pecans and butter or margaine.  Blend
until the mixture forms fine crumbs. Sprinkle over the batter.
Bake for 35 minutes, or until the center looks set and a toothpick
inserted into the center comes out moist but not wet..
Cool on a rack before slicing.

SHRIMP LINGUINI

 

  • 1 POUND LINGUINI PASTA
  • LARGE POT BOILING WATER
  • 2 TEASPOONS SALT (OPTIONAL)
  • 2 TABLESPOONS OLIVE OIL   
  • 1/2 POUND SHRIMP, SHELLED AND DEVEINED
  • 1 TABLESPOON MINCED GARLIC (3 LARGE CLOVES)
  • 1/2 CUP SLICED SCALLIONS
  • 2 CUPS PEAS, COOKED IF RAW, THAWED IF FROZEN
  • 2 CUPS FRESH TOMATOES OR 1 CAN CRUSHED TOMATOES
  • 1/2 CUP PASTA COOKING LIQUID
  • 1 TABLESPOON MINCED FRESH BASIL OR 1 TEASPOON DRIED BASIL
  • 1/2 TEASPOON OREGANO CRUMBLED
  • SALT TO TASTE (OPTIONAL)
  • FRESHLY GROUND PEPPER TO TASTE
  • 1/4 CUP MINCED FRESH PARSLEY
  • GRATED PARMESAN OR ROMANO FOR GARNISH (OPTIONAL)

To make the pasta, place the pasta in the boiling water with the salt (if desired) and oil. Return the water quickly to a boil, and cook the pasta for 15 minutes or until it is al dente. Drain the pasta, and transfer it to a heated serving bowl or large platter.

While the pasta cooks, prepare the sauce. Heat the oil in a large skillet. Add the shrimp and saute them for 1 minute. Add the garlic and scallions and cook them for 2 minutes. Add the remaining ingredients except for the cheese, and heat the sauce, stirring it gently.

Pour the sauce over the pasta, toss the ingredients together, and serve the pasta immediately with the grated cheese (if desired)

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BOYSENBERRY CHICKEN


1/2 cup butter
divided
B8 skinless, boneless breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
8 thin slices low salt, sugar free ham
2 cups sliced fresh mushrooms
1/2 cup minced onion
3 1/3 cups low sodium chicken broth, divided
1 1/2 cups Smucker's Sugar Free Boysenberry or Blackberry Preserves
1/4 cup cornstarch
Juice and zest of one lemon
4 cups hot, cooked rice
1/4 cup minced fresh parsley

RECIPE METHOD

Over medium heat, melt half of the butter in a large skillet. Sauté chicken breasts in the butter until browned and thoroughly cooked, about.
10 minutes, turning as needed. Season chicken with half the salt, pepper and nutmeg. Set chicken aside in separate pan and keep warm.

Sauté ham in pan with juices from chicken, then set aside with the chicken. Add remaining butter to the same skillet. Add mushrooms, stir and cook 2 minutes. Set mushrooms aside with chicken and ham.

In same pan, add onion and cook until tender. Blend in 3 cups of the chicken broth. Cook and stir 5 minutes, season with remaining salt, pepper and nutmeg.

In a cup or small bowl, blend cornstarch into remaining chicken broth. Add to sauce; cook and stir until thickened and smooth. Remove from heat and stir in lemon juice and zest (if using) and preserves.

To serve, arrange chicken, mushrooms and ham on a bed of rice. Top with sauce and parsley.

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BOBBIE'S POACHED SALMON

 
 
1 Cup Dry White Wine
1 1/2 Cups Water
2 Slices Lemon
1 Onion peeled and quartered
5 sprigs parsley
2 Bay Leaves
6 Peppercorns
3 Pounds Salmon Filet, skin on scaled and pin bones removed
Salt and fresh ground pepper
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon dill finely chopped
6 cups watercress or use leaf lettuce
Fresh Dill
 
Making the Salmon
 
Combine the first 7 ingredients in a
poaching pan.  Bring to a boil and then
reduce to a simmer for 20 minutes or so.
Season the salmon with salt and pepper
on both sides.  Add to simmering liquid and cover. Cook for 5 to 8 minutes till done.
To make the Vinaigrette
Whisk together olive oil and citrus juices
Add the dill and season with salt and pepper.
Toss the watercress with 3 tablespoons  
or the vinaigrette and season with salt and pepper to taste.
Arrange the watercress on a platter and
place the salmon in the center.
Drizzle with additional vinaigrette and
garnish with dill.

Chicken Cacciatore

Active Work Time: 10 minutes

Total Preparation Time: 30 minutes

Serve over buttered noodles.

2 tablespoons olive oil
1 1/4 to 1 1/2 pounds boneless skin-on chicken thighs, each thigh cut in half crosswise
Salt, pepper
2 tablespoons flour
3 shallots, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 pound sliced mushrooms
1 (14-ounce) can low-sodium chicken broth
2 teaspoons minced fresh thyme

Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then dredge in the flour, shaking off any excess flour.

Brown the chicken in the oil, turning once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant, about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute.

Add the mushrooms and broth and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute.

4 servings. Each serving: 406 calories; 291 mg sodium; 128 mg cholesterol; 22 grams fat; 5 grams saturated fat; 11 grams carbohydrates; 40 grams protein; 1.91 grams fiber.

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Eggplant Parmigiana
 
A Super Dish

2 tablespoons salad or olive oil
1/2 cup chopped onion
1 clove garlic, crushed
1/2 lb ground chuck or sirloin
1 can (2 lb. 3 oz.) Italian Tomatoes,
Undrained
1 can (6 oz) tomato paste
2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1 1/2 teaspoons salt
l/4 teaspoon pepper
1 tablespoon brown sugar
1 large eggplant (1 1/2 lbs.)
2 eggs, slightly beaten
1/2 cup Italian-flavored packaged
dry bread crumbs
1 1/4 cups grated Parmesan cheese
1/3 cup salad or olive oil
1 pkge (8 oz) mozzarella cheese, sliced
 
In 2 tablespoons hot olive oil in large skillet, saute onion,
garlic and chuck, stirring occasionally, until meat is no
longer red(about 5 minutes), add tomatoes, tomato paste
oregano, basil, salt, pepper and sugar, bring to boil,
stirring with wooden spoon.
 
Reduce heat; simmer, covered and stirring occasionally,
45 minutes.  Meanwhile, preheat oven to 350F.  Lightly
grease a 13 x 9 x 2 inch baking dish or a shallow oval
baking dish. Wash eggplant; do not peel.  Cut crosswise
into slices l/4 inch thick.
 
In pie plate, combine eggs and 1 tablespoon water; mix
well with fork.  On waxed paper, combine bread crumbs
with l/2 cup Parmesan cheese; mix well.  Dip eggplant slices
into egg mixture, coating well.  Then dip into crumb mixture
coating well.  Then dip into crumb mixture, coating evenly.
 
In 1 tablespoon hot oil in medium skillet, saute eggplant
slices, a few at a time, until golden brown and crisp on
both sides.  Add more oil as needed.  Drain on paper
towels, if necessary.  Arrange half of eggplant slices in
bottom of prepared baking dish.
 
Sprinkle with half of the remaining grated Parmesan cheese.
Top with half of mozzarella cheese slices.  Cover with half
of tomato  sauce.  Arrange remaining eggplant slices  over
tomato sauce.  Cover with the rest of tomato sauce and
mozzarella slices.
 
Sprinkle top with rest of Parmesan.  Bake uncovered,
25 minutes or until cheese melts and top is browned.
Serves 8.  You may make ahead bake and freeze.
To serve:  Bake frozen at 350F, covered for 45 minutes.
Then bake uncovered 15 minutes longer.

  
 

 
Let's have a nice salad to go with that delicious pasta
 
How about a Caesar-Style Salad

  • 9 cups romaine lettuce torn into bite-size pieces
  • 1/2 cup nonfat yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons balsamic vinegar
  • 1 teapooon Worcestershire sauce
  • 1 small clove garlic, crushed
  • 1/2 teaspoon anchovy paste
  • 1/2 cup grated Parmesan cheese
 
Place the lettuce in a large salad bowl
In a blender or food processor, puree the yogurt, lemon
juice, vinegar, Worcestershire sauce, garlic, anchovy paste
and juice, vinegar, Worcestershire sauce, garlic, anchovy paste and
1/4 cup of the Parmesan until smooth.  Pour the mixture over the
lettuce and toss well. Sprinkle with the remaining 1/4 cup
Parmesan and toss again.  Serve on individual plates.

Mushroom-smothered Sherry Chicken

  • 3 pounds frying chicken pieces preferably breasts
  • Salt and freshly ground black pepper to taste
  • Paprika
  • About 1/4 cup butter, divided
  • 3/4 cup very finely chopped onions
  • 3/4 pound fresh mushrooms, sliced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup dry sherry
  • 1 1/4 teaspoons crumbled dried rosemary
Preheat oven to moderate (375) degrees
Rinse chicken and dry well.  Sprinkle generously with salt, pepper, and
paprika to season.  In large heavy skillet over medium heat, melt 2 to 3 tablespoons
butter; add chicken pieces and brown.  Remove to a 3-quart shallow casserole with tight-fitting cover.
 
Add onion and mushrooms to skillet and saute until onions are limp. Sprinkle