Great article on Basic tips of cooking from one of my favorite sites:

Apple Carrot Muffins
Apple Carrot Muffins             Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Mins
Servings Original Recipe Yield 12 servings

         1 3/4 cups raisin bran cereal
         1 1/4 cups all-purpose flour
         3/4 cup sugar
         1 1/4 teaspoons baking soda
         1 teaspoon ground cinnamon
         1/4 teaspoon salt
         1 egg
         3/4 cup buttermilk
         1/4 cup canola oil
         3/4 cup finely chopped peeled tart apple
         3/4 cup grated carrots
         1/4 cup chopped walnuts

1.In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

                  Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Greek Penne and Chicken
Greek Penne and Chicken

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Original Recipe Yield 4 servings

         1 (16 ounce) package penne pasta
         1 1/2 tablespoons butter
         1/2 cup chopped red onion
         2 cloves garlic, minced
         1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
         1 (14 ounce) can artichoke hearts in water
         1 tomato, chopped
         1/2 cup crumbled feta cheese
         3 tablespoons chopped fresh parsley
         2 tablespoons lemon juice
         1 teaspoon dried oregano
         salt to taste
         ground black pepper to taste

1.In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2.Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3.Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4.Season with salt and ground black pepper. Serve warm.
Nutritional Information
Amount Per Serving  Calories: 685 | Total Fat: 13.2g | Cholesterol: 94mg
Powered by ESHA Nutrient Database

Angel Hair Pasta Delight

Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell
            YIELD: 4 servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)
            COURSE: Main Dishes
            2 teaspoons olive oil
            1 1/2 cups chopped Vidalia or other sweet onion
            3 garlic cloves, minced
            1/4 cup water
            1 (10-ounce) package fresh spinach, chopped
            2 cups chopped plum tomato
            2 cups chopped cooked chicken breast (about 1/2 pound)
            1/4 cup chopped cooked bacon (about 2 slices)
            3 tablespoons balsamic vinegar
            4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
            1/4 cup (1 ounce) shredded Asiago cheese
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.
Nutritional Information
Amount per serving
            Calories: 350
            Calories from fat: 21%
            Fat: 8.1g
            Saturated fat: 2.4g
            Monounsaturated fat: 2.6g
            Polyunsaturated fat: 0.8g
            Protein: 26.4g
            Carbohydrate: 44.7g
            Fiber: 4.7g
            Cholesterol: 42mg
            Iron: 4.4mg
            Sodium: 433mg
            Calcium: 153mg
Cooking Light NOVEMBER 2002

Grilled Fish with Moroccan Vinaigrette
Low-calorie dinner, the fish is grilled and served over couscous. Light vinaigrette is drizzled over it all to complete the dish.

Prep Time: 20 mins
Total Time: 26 mins
Servings: 4 servings

1-1/4 to 1-1/2 pounds  fresh or frozen red snapper, sea bass, grouper, or tuna fillets (cut 3/4 inch thick), cut into 4 serving-size pieces 

2 tablespoons  olive oil 

1/4 teaspoon  kosher or sea salt 

1/4 teaspoon  freshly ground black pepper 

1/2 cup  red wine vinegar 

2 tablespoons  snipped fresh flat-leaf parsley 

2 tablespoons  snipped fresh cilantro 

2 tablespoons  olive oil 

1 tablespoon  fresh lemon juice 

1 large  shallot, minced 

1 clove  garlic, minced 

1/2 teaspoon  kosher or sea salt 

1/2 teaspoon  paprika 

1/4 teaspoon  ground red pepper (cayenne) 

1/4 teaspoon  ground cumin 

  Hot cooked couscous 

  Lemon wedges (optional) 

  Mesclun (optional) 

  Radish slivers (optional) 

Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.

For a charcoal grill, grill fish on the well-greased rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork, gently turning once and brushing once with remaining oil halfway through grilling. (For a gas grill, preheat grill for 10 to 15 minutes on high heat. Reduce heat to medium. Place fish on greased rack over heat. Cover and grill as above.)

To serve, thoroughly shake vinaigrette. Divide couscous among 4 serving plates or shallow bowls. Use a wide spatula to transfer fish to plates. Drizzle the vinaigrette over fish. If you like, garnish with a lemon wedges, mesclun, and radish slivers. Serve immediately. Makes 4 servings.

Grill fish in foil packets. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch rectangles. Place a fish fillet in center of each foil rectangle. Season with salt and pepper. Drizzle olive oil over fish. Bring up opposite edges of oil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build. Grill as above.

Apricot-Lemon Chicken
Photo: Oxmoor House
Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.
Prep: 4 minutes; Cook: 14 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)
Recipe from

Recipe Time
Cook Time: 14 Minutes 
Prep Time: 4 Minutes
            1 teaspoon curry powder
            1/2 teaspoon salt
            1/4 teaspoon freshly ground black pepper
            4 (6-ounce) skinless, boneless chicken breast halves
            Cooking spray
            1/3 cup apricot spread (such as Polaner All Fruit)
            2 tablespoons fresh lemon juice
            2 tablespoons water
            2 teaspoons grated lemon rind
.    1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
.    2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
.    3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
Nutritional Information
Amount per serving
.        Calories: 245
.        Calories from fat: 8%
.        Fat: 2g
.        Saturated fat: 0.6g
.        Monounsaturated fat: 0.5g
.        Polyunsaturated fat: 0.5g
.        Protein: 39.4g
.        Carbohydrate: 14.5g
.        Fiber: 0.3g
.        Cholesterol: 99mg
.        Iron: 1.4mg
.        Sodium: 402mg
.        Calcium: 24mg
Cooking Light Fresh Food Fast, Oxmoor House 

Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Photo: Oxmoor House
Stirring the mushrooms constantly helps release their juices, allowing them to caramelize quickly. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes.
Prep: 1 minute; Cook: 10 minutes
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)

Recipe Time
Cook Time: 10 Minutes 
Prep Time: 1 Minute

            4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
            1/4 teaspoon salt
            1/4 teaspoon freshly ground black pepper
            Butter-flavored cooking spray
            1 (8-ounce) package presliced baby Portobello mushrooms
            1 cup dry red wine
            2 tablespoons butter
            1 teaspoon minced fresh rosemary
.    1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
.    2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.
Nutritional Information
Amount per serving
            Calories: 244
            Calories from fat: 46%
            Fat: 13g
            Saturated fat: 6g
            Monounsaturated fat: 4g
            Polyunsaturated fat: 0.9g
            Protein: 23.3g
            Carbohydrate: 3.8g
            Fiber: 0.9g
            Cholesterol: 74mg
            Iron: 1.9mg
            Sodium: 235mg
            Calcium: 24mg

Cooking Light Fresh Food Fast, Oxmoor House 

Honey Mustard Grilled Chicken

recipe image
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4

"A creamy honey mustard basting sauce gets added zip from steak sauce."
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Printed from 5/17/2012

This is one of my go-to sites when I need a good recipe that I usually can count on.

I just made this really easy, quick and delicious meal that took me a total of 15 minutes of work and then bake time. I made a mixed vegetable and served some Italian bread. My family enjoyed it. You can make your own pasta sauce if you like but that will take more time or just use a jarred sauce that you prefer instead. (Sometimes when I make a big pot of sauce I freeze it in small containers and use it for recipes just like this one.)

Bon Appetit and Happy Cooking!

Baked Ravioli with Vodka Sauce

Serving 4
1 bag of Ravioli (13 oz)
Vodka Sauce
Shredded Mozzarella or Italian Mix

Pour some sauce at the bottom of dish.

Cook Ravioli according to package and Drain.

Place the cooked Ravioli in dish.

Spread shredded cheese over top to cover.

Bake it for 30-40 minutes at 400° or until bubbling and golden brown.
Let it sit for about 5-10 minutes and Serve.