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April Recipes


Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

1/2 Cup Chicken Broth

1 Tbsp. Red-wine Vinegar

1 Tbsp. Orange Marmalade

1/2 tsp. Dijon Mustard

1/2 tsp. Cornstarch

8 oz. Chicken Tenders

1/4 tsp. Salt

1/8 tsp. Freshly Ground Pepper

1 Tbsp. Extra-virgin Olive Oil (divided)

1 Large Shallot (minced)

1/2 tsp. Orange Zest (freshly grated)

Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

2 servings


1 1/2 lb Lean Ground Turkey

1 Onion (chopped)

4 Egg Whites

1 Cup Salsa

3/4 Cup Old-fashioned Oats (uncooked)

1 Pkg. Knorr Vegetable Soup Mix

1/4 tsp. Ground Black Pepper

1/2 Cup Ketchup

Preheat oven to 350 degrees F. In a large mixing bowl, combine ground turkey, onion, egg whites, salsa, oats, soup mix, and black pepper. Press mixture into 9x5 loaf pan and spread ketchup over top. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 minutes. Remove meatloaf from oven and let sit for five minutes before slicing.

Servings: 6


A delicious Southwest-style dip with a bit of sweetness and just the right amount of heat balanced with chilled salsa.

2 Cups (8 oz.) Shredded Sharp Cheddar Cheese

1 Cup (4 oz.) Shredded Monterey Pepper-Jack Cheese

1/4 Cup Mayonnaise

1/4 Cup Dairy Sour Cream

1 (8 oz.) Can Whole Kernel

Corn (drained, about 3/4 cup)

1 (4 oz.) Can Green Chilies (drained, chopped)

2 tsp. Canned Chipotle Chili

Peppers in Adobo Sauce (finely chopped)

1/4 tsp. Garlic Powder

1 Cup Salsa

Lightly Salted Tortilla Chips or Scoops

Preheat oven to 350 degrees F. Prepare the Dip: In a large bowl, stir together cheeses, mayonnaise, sour cream, corn, green chilies, chipotle chili peppers and garlic powder.

Scrape mixture into an ungreased 9 or 10 inch round quiche dish, shallow 1-quart casserole or 9-inch pie plate.

Bake in preheated oven until heated through and bubbling around the edges, about 25 minutes.

Assemble the Dip: Carefully remove hot dish from oven and place on a heatproof serving piece. Spoon salsa in the center of the dip and serve hot with tortilla chips.

Yield: Makes about 14 servings. (About 4 Tbsp. per person.)


This stunning cake is unusual and has fabulous flavor!

1 1/3 Cups Whole Grain Tortilla Chips (crushed)

4       Tbsp. Butter (melted)

2       Pkgs. Cream Cheese (softened)

2       Eggs

1/2    Pkg. Taco Seasoning Mix

2       Cups Shredded Monterey Jack Cheese (or use pepper-jack cheese and omit chopped chilies)

1       Can (4 oz.) Green Chilies (chopped, drained or use 2 Tbsp. chopped Fresh Hot peppers)

1       Cup Sour Cream

1       Cup Yellow and/or Orange Sweet Peppers (chopped)

1/2    Cup Green Onions (chopped)

2/3    Cup Tomato (chopped, drained)

Combine tortilla chips and butter; press onto bottom of a greased 9" spring form pan. Place on a baking sheet. Bake at 325 degrees F for 15 minutes.

Meanwhile, beat cream cheese until whipped, add eggs and taco mix and beat on low speed just until blended. Stir in Jack cheese and chilies; pour over crust. Bake for 30 to 35 minutes or until center is nearly set. (Center of cake should jiggle slightly.)

Remove from oven and place on wire rack. Spread sour cream over cheesecake. Cool 10 minutes, then run knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight.

Remove sides of pan and top with chopped fresh vegetables. Serve with extra tortilla chips. Refrigerate leftovers.

Yield: 16 to 20 servings.



2       Cups All-purpose Flour

2       tsp. Baking Soda

1       tsp. Baking Powder

1       tsp. Salt

2       tsp. Ground Cinnamon

1 3/4 Cups White Sugar

1       Cup Vegetable Oil

3       Eggs

1       tsp. Vanilla Extract

2       Cups Carrots (shredded)

1       Cup Flaked Coconut

1       Cup Walnuts (chopped)

1       (8 oz.) Can Crushed Pineapple (drained)


1       (8 oz.) Package Cream Cheese

1/4    Cup Butter (softened)

2       Cups Confectioners' Sugar

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.


This is a cookie that tastes like carrot cake, but in a handy to eat cookie form!

1/2 Cup Butter (softened)

1 Cup Brown Sugar

2 Eggs

1 (8 oz.) Can Crushed Pineapple (drained)

3/4 Cup Carrots (shredded)

1 Cup Raisins

2 Cups All-purpose Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 Tbsp. Ground Cinnamon

1 Cup Walnuts (chopped, optional)

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.


(For Diabetics)

2 Large Ripe Cucumbers

1/4 Vidalia Onion (or Bermuda)

1 Tbsp. Apple Cider Vinegar

1 Cup Sour Cream

1 Pinch Salt (optional)

1 Envelope Stevia (equals 2 tsp. sugar)

Put sour cream, vinegar and Stevia in a large bowl and mix. Chop up the onion, very very fine and add to the bowl. Use a potato peeler to peel the skin from the cucumbers. Place on a chopping board and slice like large silver dollars, adding them to the sour cream mixture a bit at a time. Gently fold the cucumbers so they are all coated with the sour cream mixture. Refrigerate for 30 minutes - serve cold.

Recipe From: Carol Yachnik


3 to 4 lbs. Boneless, Skinless Chicken (thighs and breasts)

1 (.7 oz.) Packet Dried Italian Dressing Mix (such as Good Seasonings)

1/2 Cup Brown Sugar (packed)

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels. Combine the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Bake for 50 to 60 minutes or until chicken is done. Turn the chicken over a couple of times during baking and spoon the resultant melted brown sugar mixture over the baking chicken.


Taco-seasoned sloppy Joes are delicious on warm, thick Texas toast slices.

1    lb. Extra-lean Ground Beef

1    Onion (finely chopped)

1/2 Cup Green Peppers (finely chopped)

2    Cans (14.5 oz. each) No-salt-added Diced Tomatoes (undrained)

1    pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

4    Slices Texas Toast White Sandwich Bread

1    Cup Frozen Corn

1    Cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1/4 Cup Fresh Cilantro (chopped)

Brown meat with onions and peppers in large nonstick skillet. Stir in tomatoes and taco seasoning; simmer on medium-low heat 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, toast bread.

Add corn to meat mixture; cook and stir 3 minutes or until heated through.

Serve over toast slices topped with cheese and cilantro.

Servings: 4


Simple, quick and tasty!

2    Pork Chops

1/2 Medium Onion (diced)

1    to 2 Slices Bacon

2    Tbsp. Butter

2    Tbsp. Cornstarch

3/4 Cup Water

      Salt & Pepper (to taste)

In 12" skillet, cook bacon on medium high heat. Remove bacon from skillet, but leave bacon drippings. Add 1 Tbsp. butter and diced onion. When transparent, remove from skillet. Reduce heat to medium, lightly salt and pepper both sides of pork chops and place in skillet. Brown both sides (approx. 2 to 4 minutes each).

Chop up bacon, and add both bacon and cooked onion to skillet. Add 3/4 cup water (add more if you want more gravy), 1 Tbsp. butter, cover and simmer until cooked (5 to 10 minutes - but can simmer for up to 45 minutes easily).

Just before serving, mix 2 Tbsp. cornstarch with cool tap water (approx. 1/4 cup).

Place pork chops on plates, add corn starch/water mixture to gravy/drippings in skillet and bring to quick boil stirring frequently to form thick gravy.

Servings: 2