Frozen Pineapple Ice Cream Sandwiches

I love ice cream but I rarely eat it because it's so high in fat.  Recently, I have been trying harder than ever to reduce my fat intake.  As a result, I've lost a few pounds (yay!) and discovered and rediscovered yummy recipes.  As I was searching online for low fat desserts to make for Thanksgiving, I came across this recipe for Frozen Pineapple Ice Cream Sandwiches.  Pineapple and ice cream together?  Jackpot!  It's a very simple recipe; I think the most difficult part is wrapping the sandwiches with plastic wrap.  For those of you who don't like (or aren't any good at) baking, this one's for you.

My family enjoyed these sandwiches at Thanksgiving (along with apple pie and chocolate cheesecake).  There were enough sandwiches leftover for me to enjoy later.  I'm going to make some more to keep in my freezer for everyday snacking.  I intend to try them with different flavors.  This week, I'm going to make banana flavored ice cream by using banana in place of pineapple and banana cream pudding in place of the vanilla pudding.  I'm sure you can use just about any fruit, you just need to blend it in a blender or food processor.  The flavor combination that I'm most looking forward to trying is blueberry cheesecake.  That is my favorite flavor from my favorite ice cream shop, Sherman Dairy in South Haven, Michigan.  www.shermanicecream.com.  If you're familiar with southwest Michigan, you've probably had their ice cream.  Unfortunately, they're closed for the winter.  They'll open again in March... I see a road trip in my future.  If you ever have the chance for Sherman Dairy, be sure to stop for some fantastic ice cream.

FROZEN PINEAPPLE ICE CREAM SANDWICH

Ingredients

• 1 (16 ounce) container low fat frozen whipped topping, thawed
• 1 (20 ounce) can canned crushed pineapple, drained
• 1 (1.4 ounce) package fat free, sugar free instant vanilla pudding
• 36 graham cracker squares

Directions

1.     In a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch thick between two graham crackers. Wrap gently in plastic wrap and freeze for 2 hours.

My First Thanksgiving Turkey

I have lived for 43 years and have never had the pleasure of preparing a Thanksgiving turkey (or a whole turkey for any occasion for that matter.)  When I was a child, my grandmother was always the one who cooked the turkey for us, and my grandfather or one of my uncles would carve it.  After my grandma stopped cooking for the holidays, the task passed to my aunts or my mom.  My grandmother still hosts the holidays at her house. As she is wheelchair-bound, it's easier for her to stay put and for her family to bring the party to her.  We happily oblige her for every holiday.

This Thanksgiving, my sister and I were doing the party planning.  When we asked the family what they would like to contribute, no one volunteered to bring a turkey so I knew it fell to us.  My mom bought a 21 pound bird for our gathering of 18 guests, several of which were children.  I began my online search for a turkey recipe; the one that caught my eye was "Juicy Thanksgiving Turkey".  I thought I'd give that one a try because it sounded simple enough and had received 5 star reviews from users.  I modified the recipe to reduce the sodium content.  I also was glad to find that the recipe was gluten free as one of my cousins has a gluten allergy, it was perfect.

I know most people never would try a new recipe for a party, but it's something that I do all the time.  I guess you can consider me a brave cook.  I'd prefer that to a stupid one.  Since I've never made a turkey, the recipe had to be new... at least new to me.  Here it is.

JUICY THANKSGIVING TURKEY

Ingredients

• 2 tablespoons dried parsley
• 2 tablespoons dried rosemary
• 1 teaspoon sage
• 1 teaspoon  thyme
• 1 tablespoon Auntie Jean’s Low Sodium Lemon Pepper Blend
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can low sodium chicken broth
• 1 (750 milliliter) bottle champagne

Directions

1.     Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

2.     Stir together the parsley, rosemary, sage, thyme, and lemon pepper in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

3.     Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

      I used a plastic bag for the turkey instead of covering with foil.  It seemed to work ok except that parts of the bag stuck to the turkey.  Next time, I will simply use a covered roasting pan.  The other change I made was to use ginger ale instead of champagne as I am not a fan of wine.  The turkey turned out pretty moist and everyone said that it tasted delicious.  Even my mom said it was delicious, and she rarely says more than, "It was fine." or "It was good."  I consider that a success.

     The vegetables used in the stuffing were edible but extra seasoned.  Next time, I intend to use them to make a turkey soup.  I'll start that with some leftover turkey stock, leftover turkey meat, and the well-seasoned vegetable stuffing.  Then I might add some rice or pasta and some more veggies.  I find that soup is a great way to use leftovers.

      Of course, you need gravy to accompany the turkey.  I don't often make gravy, and I've never been good at it but I had to try.  Again I went online to find a simple recipe that hopefully I would not screw up.  I found and easy  recipe and it turned out well too.  I used the pan drippings from the cooked turkey which were comprised primarily of sodium free chicken stock and ginger ale.  I was worried that they might taste strange in gravy, but I was thankfully wrong.

Here is the gravy recipe.  Happy Thanksgiving!

EASY TURKEY GRAVY

Ingredients

• 2 cups low sodium turkey stock with pan drippings
• 1/2 teaspoon Auntie Jean’s Low Sodium Poultry Blend
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/2 cup milk
• 3 tablespoons all-purpose flour

Directions

1.     Bring the turkey stock to a boil in a large saucepan. Season with poultry seasoning, pepper, and garlic powder. Reduce heat to low, and let simmer.

2.     Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

Buffalo Chicken Fingers

American fare at many restaurants will often include Buffalo Chicken Wings.  They are delicious but so bad for us, mostly because of their high fat content (40 or 50 grams per serving).  I thought that there must be a way to reduce the fat and the sodium but still be tasty.  I looked up a few recipes online and adjusted them until I found one that I liked.  I think that this recipe reduces the fat to 5 grams or less per serving. 

Chicken fingers are fairly simple to make. You can even make them ahead and freeze them to be reheated later for a super quick meal.  I often use the leftovers to make chicken salad or chicken wraps.  I sometimes serve the chicken fingers with a homemade low sodium ranch dressing.  I have included that recipe here as well.

BUFFALO CHICKEN FINGERS 

3 – 4 Boneless, skinless chicken breasts, cut into strips

¼ cup flour

1 teaspoon garlic powder

1 teaspoon cayenne

½ cup Matzo Meal

½ cup skim milk

3 tablespoons unsalted melted butter or spray oil

Preheat oven to 400 degrees and spray baking sheet with cooking spray.  In plastic zip bag, mix flour, ½ teaspoon garlic powder, and ½ teaspoon cayenne.  In a shallow dish, mix Matzo Meal, ½ teaspoon garlic powder, and ½ teaspoon cayenne.  Pour milk into a separate shallow dish.  Place chicken strips in zip bag with flour mixture and shake until coated.  Dip chicken strips in milk and then coat in Matzo Meal mixture.  Place chicken strips on baking sheet and brush with melted butter or spray oil.  Bake for 8 minutes and remove from oven.  Turn strips over and brush with butter/oil and bake 8 minutes longer.

RANCH DRESSING 

Ingredients:

1 tablespoon Auntie Jean’s Low Sodium Ranch Blend*

1 cup low fat mayonnaise/ low fat yogurt

1/4 cup milk/ buttermilk

In bowl, combine all ingredients and mix well.

*NOTE:  Please contact me if you would like to purchase a bottle of Auntie Jean's Low Sodium Ranch Blend for $5 per bottle.  You may substitute it with: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 teaspoons dried parsley, 1/2 teaspoon dried dillweed, and 1/8 teaspoon white pepper.

Everybody Loves Sloppy Joes

Growing up, there were many foods that I didn't like to eat.  Even now as an adult, I am a fairly picky eater (as my sister, Karen will attest.)  I wasn't fond of Sloppy Joe's, and my mom didn't make them too often which was fine with me.  Our dinner staples included spaghetti, hamburgers, tacos, meatloaf, pizza, tomato bread, and Chicken Kiev. 

As I grew older and started dining out more, I was able to expand my culinary palate.  I enjoy trying new dishes to see what I like. I would find recipes for some foods that I liked in restaurants and make them at home.  After I was diagnosed with high blood pressure, I needed to find new recipes that are low sodium and low fat.  If you use something store-bought like Manwich, it adds 410mg of sodium per 1/4 cup. http://www.conagrafoods.com/consumer/brands/getBrand.do?page=manwich

  One of the new recipes that I found was for sloppy joes; I thought I'd give it a try even though I didn't like them.  As it turns out, I do like sloppy joes... at least this recipe.  For my convenience in making sloppy joes, I made a low sodium spice blend.  Now it's easier than ever to make a quick and tasty dinner.

Sloppy Joe

1 Pound Ground meat

3/4 C Salt Free Ketchup*

1/4 Cup water

3 Tablespoons Auntie Jean’s Low Sodium Sloppy Joe mix**

1/4 Cup chopped onions (optional)

1/4 Cup chopped green peppers (optional)

In large skillet, brown meat, onions and peppers, then drain.  Add ketchup, water, and Sloppy Joe mix.  Simmer 15 minutes. Serve on hamburger buns, with pita bread, or tortillas.  Yield 8-10 servings.

*Note: Heinz makes a no salt ketchup.  http://www.heinzketchup.com/

**Please contact me if you'd like to buy some Auntie Jean's Low Sodium Sloppy Joe Blend for $5 per bottle:  auntiejeans@yahoo.com.  If you'd like to make the recipe without it, you can substitute 1/2 teaspoon garlic powder, 1 teaspoon prepared yellow mustard, 1 teaspoon minced garlic, 1 tablespoon brown sugar, and 1/8 teaspoon black pepper.

Homemade Chips and Salsa

I love snacks, but there are very few store-bought snacks that are good for you.  Tortilla chips and salsa are so yummy when you order them at a Mexican restaurant, but they are hardly good for you with all the salt and oil.  I even enjoy the jars of salsa from the grocery store, but again, they are high in sodium.  Actually, my all-time favorite salsa was made by my cousin, Bob.  When he and his wife, Deanna were married, they gifted guests with baskets of goodies, one of which was the delicious homemade salsa.  I should have asked for the recipe, but never did.  It did inspire me to try making my own salsa.  It's not hard to do; just mix some chopped tomatoes and onions with some spices and lime juice and let marinate awhile.  When you make low sodium salsa, just leave out the salt.  It's just as delicious because there are so many other spices that you hardly notice the absence of the salt.

You always need some good tortilla chips to go with that salsa, but finding chips in the store that are low salt and low fat can prove to be difficult.  Thanks to my brother, Tom, I learned that you can bake your own tortilla chips.  Recently, he was hosting a party where he served homemade tortilla chips.  He baked them because my parents, his in-laws, and I are on sodium restricted diets and he wanted to serve something that we could eat.  When he told me how easy it was, I tried it myself.  Now chips and salsa have become my go to snack.  Try it yourself!

SIMPLE SALSA 

1 can (14oz) diced tomatoes

½ cup finely chopped onion

1 tablespoon lime juice

1 tablespoon Auntie Jean’s Low Sodium Salsa Blend*

Combine all ingredients in bowl. Chill for one hour and serve with tortilla chips.

*If you need some Auntie Jean's Low Sodium Salsa Blend, I sell it for $5 per 1.5 ounce bottle.  Just let me know.  If you want to make it using your own spices, replace it with: 1/4 t cayenne, 1/2 t onion powder, 1/2 t dried cilantro, 1/2 t red pepper flakes, 1/2 t garlic powder, and 1 clove crushed garlic.

BAKED TORTILLA CHIPS

Ingredients:

8 7-inch low sodium corn tortillas

Vegetable oil 

Preheat oven to 400 degrees.  Brush or spray* tortillas with oil on both sides. 

Using pizza cutter, cut tortillas into 6 or 8 triangles per tortilla and spread onto cookie sheet. 

Bake for 8 to 10 minutes until crispy.  Store in plastic zip bag to keep fresh.

*Note: spraying oil on tortillas adds less fat.  You can put oil in a clean standard spray bottle.  I use the Kitchen Spritzer by Pampered Chef.  http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=610&catId=123&parentCatId=123&outletSubCat=

Sweet and Sour Chicken

One of my 97 year old grandmother's favorite dishes is Sweet and Sour Chicken.  She's is wheelchair bound and lives alone.  She can't see very well and doesn't cook much for herself (thankfully, otherwise I fear she might burn down her house.)  I bring her leftovers nearly every week so she can still eat homemade meals.  She simply reheats them in her microwave.  She tells me how grateful she is to have the leftovers, but I feel that I should be doing more for her.  Luckily, she has many family members who live close to help her with laundry and shopping.  As far as I know, I'm the only one who brings her prepared homemade meals.

I love Sweet and Sour Chicken almost as much as my grandma so I make it often.  I discovered a low sodium recipe that I love.  I was surprised at how easy it is to make.  Even my 4 year old niece helps me sometimes when I'm babysitting her.

The sauce can be made by itself to be used later or with other dishes.  It does not freeze well, so you can't make it too far in advance of using it.

SWEET & SOUR CHICKEN

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tablespoons vegetable oil
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper
• 2 tablespoons cornstarch
• 1 (20 ounce) can pineapple chunks, juice reserved
• 1/3 cup white vinegar
• 2 teaspoons vegetable oil
• 2 tablespoons no salt ketchup
• 3 tablespoons brown sugar

Directions

1.     Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper and stir fry for 1 to 2 minutes.

2.     In a small sauce pan over medium-low heat, whisk cornstarch and vinegar. Add oil, pineapple juice, ketchup, and brown sugar.  Whisk constantly until heated through.

3.     Add pineapple chunks and sauce to chicken and heat.  Serve with cooked rice.

Chicken Piccata

I love chicken, and my favorite chicken dish is Chicken Piccata.  I first discovered this little piece of Heaven while dining at my favorite local restaurant, Popolano's. www.popolanosrestaurant.com.  There are not many options in my village that are not fast food or chain restaurants.  I categorize Popolano's as an Italian American pizza restaurant.  It serves a little of everything and all of it delicious.

Many years ago I ordered Chicken Piccata at Popolano's and was warned by the server that the dish was VERY garlicky.  I love garlic, so I wasn't scared; but, man they weren't kidding.  The dish was served with tons of garlic, chunks of chicken, capers, onions, egg noodles, and a lovely buttery lemon sauce.  That became my go to dish at restaurants until I discovered that no one made it like Popolano's.

Unfortunately, Popolano's changed their menu and removed Chicken Piccata.  I'm guessing it was due to the amount of garlic.  Occasionally, Chicken Piccata would show up on their specials menu and I would order it then.  Sometimes I would order it anyway, and they would make it for me.  I knew that wouldn't last forever so I went on the hunt for a recipe to do it justice.

I discovered many recipes and tinkered with them until the Chicken Piccata was to my liking.  It's still not the same, but pretty darn close.  Here it is; enjoy.

CHICKEN PICCATA

Ingredients

• 3 large skinless, boneless chicken breasts, pounded to ¼” thickness
• ¼ teaspoon Auntie Jean’s Low Sodium Lemon Pepper Blend
• 1/2 cup all-purpose flour
• 2 tablespoons butter, or as needed
• ½ cup onion, chopped
• 2 tablespoons green onions, chopped
• 1 clove garlic, minced
• 2 tablespoons low sodium chicken broth or wine
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained and rinsed

Directions

1.     Place flour and lemon pepper in Ziploc bag and mix.  Place chicken breasts one at a time in bag and toss to coat. Shake off excess flour. Heat the butter in a large skillet. Saute onion, garlic, and green onion until tender and remove from pan.  Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.

2.     Pour in the chicken broth and lemon juice.  Add onion mixture and capers.  Heat on high heat until sauce thickens.

3.     Serve chicken over rice or pasta.

Mexican Grilled Chicken

The other day, I was looking for a quick and easy dinner.  I found a new recipe and decided to try it; turns out it was delcious too.  Mexican Grilled Chicken was so easy to make.  I must confess that I don't know how to grill so I opted to bake the chicken in the oven.

Having high blood pressure, my doctor recommends getting plenty of potassium in my diet, soI'm alwys looking for dishes where I can add a little.  I think next time I make this, I'll add a few diced potatoes.

Here is the recipe.  Try it and let me know what you think.

MEXICAN GRILLED CHICKEN

Ingredients

• 1/2 cup low fat mayonnaise
• 3 tablespoons fresh lime juice
• 2 tablespoons Auntie Jean’s Low Sodium Taco Blend
• 8 skinless, boneless chicken breast halves

Directions

1.     In a small bowl, mix together mayonnaise, lime juice and taco seasoning until smooth. Place chicken on grill over medium coals. Sear one side; turn and brush with sauce. Grill, uncovered, for 6 minutes; turn and brush with sauce. Grill another 6 minutes or until chicken juices run clear.

2.     If you prefer baking to grilling, place chicken in greased baking dish and cover with sauce.  Bake at 425 for 30 minutes.

Taco Soup

Whenever I make tacos for dinner, inevitably there are leftovers.  I pretty much throw everything except the lettuce into a large pot and add some water and bouillon to make Taco Soup.  It's quick and easy to make, plus it puts the leftovers to good use.  I hate wasting food!  I usually have plenty to serve the next day or two and some to freeze to enjoy later.

Today, I am attending a birthday party for my nephew and Godson, Charlie who is eleven.  They are serving pizza and cake at the party, two things that are not on a low fat, low sodium diet.  So, I am going to bring some taco soup and some fruit salad.  I still plan on indulging in a few bites of pizza and cake too.  We'll see how the party guests like the soup.  It's one of my favorites, but I don't anticipate the kids to even try it when there is pizza to be eaten.

For those of you who would like to try it yourself, I'll post the recipe.  Adjust it to what you like to eat and what you have in your cupboard.

TACO SOUP

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (14 ounce) can diced tomato, low sodium
• 1 cup of rice
• 2 cups water
• 1 packet of low sodium beef bouillon
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons Auntie Jean's Low Sodium Taco Blend

Directions

1.     In a large skillet, brown beef and drain grease if needed.  Add taco seasoning and stir until well blended.

2.     In a large pot, combine water, bouillon, tomatoes, rice, beans, onion, and corn. Heat on high.

3.     Add beef and bring to boil.  Reduce heat and simmer for 10 minutes.

4.     Top with sour cream and shredded cheddar cheese if desired.

From Cancer to Delicious Food

Back in 2008, I turned 40.  Turning 40 really didn't bother me; it's just a number.  My body had a different idea.  I thought I felt healthy in general, but I was mistaken.  I went to the gynecologist for my annual exam and my blood pressure was high.  I must confess that I hate exercise and I love sweets, desserts, and fast food, so high blood pressure was not surprising to me.  I guess it was time to change my exercise & eating habits, but that wasn't all.  The doctor found cysts and scheduled me for a D & C to remove them.  He told me not to worry because it wasn't cancer.

I had to see a cardiologist first to get my blood pressure under control before I had surgery.  The doctor put me on 2 medications and told me to change my diet and exercise.  I went back a week later, and my blood pressure was still bad.  He put me on another medication and told me to come back the next week.  My pressure was still too high, so he put me on a 4th medication.  I was a little pissed that my body was being so stubborn.  My pressure finally came down to normal and I went for my D & C surgery about a month later.

The day after my outpatient surgery, my gynecologist called me to tell me that the tissue removed was indeed cancerous and I needed to see him immediately.  I went to his office and he told me that I needed to have a total hysterectomy ASAP.  I made an appointment with the general surgeon who would be doing the surgery along with my gynecologist.  When I met with him, I requested that he remove my gall bladder too because I had a huge gall stone which had bothered me for years.

I had successful surgery a couple weeks later and my cancer was diagnosed as stage 1B.  I followed up the surgery with 6 weeks of radiation treatments.  Three years later, I am still cancer free.

All the while this was going on, I had the challenge of completely changing my diet.  I started reading food labels and discovered that soooo many foods have tons of sodium in them.  Pretty much anything that's prepackaged and easy to fix is chock full of sodium.  No more mac & cheese, canned soup, bottled salad dressing, taco seasoning packets, lunch meat, chips, crackers, etc.

I had to find low sodium recipes to replace some of the essentials in my diet.  I was able to find things like, ranch seasoning, taco seasoning, salsa seasoning, Italian dressing seasoning.  I made enough to fill old bottles of spices and I started using them in my everyday cooking.  I was truly surprised at how tasty the food actually was.  The food didn't need salt to taste good, it needed flavor.

I love cooking, baking, and sharing delicious food with others.  Parties and holidays challenge me to serve dishes that will have no leftovers.  I have always wanted to share my low sodium recipes with family and friends.  I recently decided to start bottling and selling my own spice blends, Auntie Jean's Low Sodium Spice Blends.  I'm getting positive feedback.  I truly hope that my friends and family are eating healthier, that's my goal.  I worry about the kids who are eating fast food, pizza, hot dogs, mac & cheese on a daily basis.

In the future, I will be posting some of my favorite low sodium recipes.  Most of them don't take much longer to make than hot dogs or pizza.