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March 9, 2013
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nancy-rogers at Nancy's Kitchen
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Today I went to a genealogy meeting here in Lubbock where there was a presentation on the Ropesville Resettlement Project (1936-1943).  The lady that did the presentation mentioned a cookbook the descendants of the project had made.  It includes recipes, memories and history of the project.  I purchased a cookbook and it is a good one.  Although I do not know anyone from the Ropesville Resettlement Project it was fascinating to read about it and how they lived. The cookbook (321 pages) won the Third Place Winner in the Morris Community Cookbook Award.
If you are interested in the cookbook as well you can order it from

Patsy Smith
6425 Foster Road
Ropesville, Texas 79358

The cost is $20.00 plus $5.00 postage for persons in the USA.  The proceeds go to a scholarship fund.

I really enjoyed getting ookbook because it has so many easy to prepare recipes. Most recipes have 3-5 ingredients in them
Nancy Rogers 

These are recipes from my files that I used while on Weight Watchers several years ago.  The recipes were for the old system point on WW so I did not include the points but did include the information so they could be calculated..
Nancy Rogers

Asparagus Pecan Salad
Makes 6 Servings

24 Asparagus spears, fresh medium-sized
6 Red leaf lettuce; leaves
6 tb light mayonnaise
2 Tablespoons Pecans; chopped

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads with 1 tb light mayonnaise and sprinkle with 1 ts chopped pecans.

Calories: 41; Carbohydrate 9g; Protein: 3g; Fat: 2g; Fiber 2g
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Baked Apples
Makes 4 servings

4 baking apples
4 tablespoons raisins
4 teaspoons brown sugar
1/2 cup 7-UP

Core apples withot cutting through to the bottom of the apple. Place upright in baking dish and place 1 teaspoon raisins and 1 teaspoon brown sugar n center of the apple. Pour 7-Up into center of each apple and bake for 45 minutes.

Calories 122 Fat 1g Sodium 3mg Protein 1g Carbohydrate 30g Cholesterol 0mg Fiber 4g
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Baked Halibut Steak
Makes 4 Servings

4 (4 ounce) halibut steaks
1/2 cup apricot preserves
2 tablespoons white vinegar
1/2 teaspoon dried tarragon leaves

Spray broiler pan rack with nonstick cooking spray. Place fish steaks on rack and broil 4 inches from heat for 4 minutes. Turn fish and broil 4 minutes longer. Mix remaining ingredients and spoon onto fish. Broil 1 minute longer or until fish flakes easily with fork.

Calories 223 Fat 3g Fat 0g Sodium 77mg Protein 23g Carbohydrates 26g Cholesterol 36mg Fiber 0g
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Broccoli and Mushrooms

1 package (10 ounce) frozen chopped broccoli (cooking and drained)
1 jar (4-1/2 ounce) sliced mushrooms (drained)
2 tablespoons fat free margarine
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Gently mix together. Serve while warm.

Calories 51 Total Fat 2g Sodium 290mg Protein 5 Carohydrate 5g Cholesterol 4mg Fiber 3g
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Cabbage Dish
Makes 6 (3/4 cup) servings

1/4 cup Butter Bud Sprinkles, dry
2 (16 ounce)packages pre-cut slaw mix with big pieces of red cabbage removed
12 ounces extra lean ham, cut into tiny pieces
1/4 cup hot water
Dash of ground black pepper, optional

In a large nonstick, covered skillet cook all ingredients over high heat for 8-10 minutes, stirring occasionally. If you desire this dish more tender cook an additional 5 minutes.

Calories 116 Fat 3g Fiber 3g Carbohydrate 10g Cholesterol 22mg Sodium 979mg Protein 13g
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Broccoli with Tomato Salad
Makes 4 Servings

1-1/4 lbs. broccoli florets
1 Tbs. virgin olive oil
1 tomato, seeded and chopped
1 clove garlic, minced
1/8 tsp. chili pepper flakes
1 Tbs. balsamic vinegar
1/4 tsp. lemon zest
2 tsp. lemon juice

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until tender. Drain broccoli and return to saucepan. Set aside and keep warm. Heat oil in a heavy saucepan over low heat. Stir in tomato, garlic and chili pepper. When hot, whisk in remaining ingredients and salt and pepper to taste. Pour over broccoli and toss.

Per serving: calories 80, fat 4.0g, 39% calories from fat, cholesterol 0mg, protein 4.6g, carbohydrates 9.7g, fiber 4.7g, sugar 4.0g, sodium 41mg
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Zucchini with Salsa
Makes 4 servings.

1 cup salsa
1 cup fat free Cheddar Cheese, shredded
2 medium zucchini, diced

In a skillet sprayed with Pam cook zucchini until crisp tender (about 5 or 6 minutes). Drain excess juices from zucchini. Stir in salsa and sprinkle with cheese. Cook about 2 minutes longer or until fully heated.

Calories 64 Fat 0g Cholesterol 3mg Carbohydrate 7gm Fiber 2g Protein 8g Sodium 382mg
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Chicken and Spinach Salad
Makes 6 servings

2 packages (10 ounce) frozen chopped spinach
1 pound chicken breasts, skinless, boneless and cooked
2 Tablespoons Lemon Pepper
1 cup fat free mayonnaise
1/8 teaspoon salt
1/2 cup sliced fresh mushrooms

Thaw spinach and pat dry with paper towels. Cut chicken into bite sized pieces. Place in salad bowl spinach, chicken and sliced mushrooms. Sprinkle lemon pepper and salt on top of salad mixture. Toss lightly with fat free mayonnaise.

Calories 173 Fat 3g Sodium 464mg Protein 26g Carbohydrate 9mg Fiber 3g
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Cucumber Salad
Makes 4 servings

2 medium cucumbers
3 tablespoons sugar
1 tablepoon vinegar

Slice cucumbers and chill in ice water for 15 minutes. Pour off water. Combine sugar and vinegar. Pour over cucumbers

Calories 42 Fat 0g Sodium 1 mg Protein 0g Carbohydrate 10g Cholesterol 0mg Fiber 0g
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Hash Browned Zucchini
Yield: 4 servings

1-1/2 pounds zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter

Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl.
Let stand for 15 minutes. Squeeze with your hands to press out moisture.

Stir in eggs, cheese and garlic.

Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).

Lift out and arrange on a warm platter; keep warm.

Repeat to cook remaining zucchini mixture, adding more butter as needed.

Per Serving: 213 Cal  10 g Protein   17 g Tot Fat
6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol
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Peach Smoothie
Makes 1 serving

1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Combine all ingredients in blender and process until smooth and creamy. This makes a great breakfast.

Calories 173 Fat 1g Fiber 1g Cholesterol 2mg Carbohydrate 34g Sodium 123mg
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Yield: 16 wedges

4 (8") low fat flour tortillas
3/4 c. (3 oz.) reduced-fat Monterey Jack cheese
1/4 c. salsa

Place 2 tortillas on an ungreased baking sheet. Sprinkle evenly with cheese. Spoon 2 tablespoons salsa onto each tortilla. Top with remaining tortillas. Bake tortillas at 450 degrees for 4 minutes on each side. To serve, cut each tortilla into 8 wedges.

49 calories Protein 2.3; fat 1.7; carbohydrate 6.8; cholesterol 4; iron 0.3; sodium 34; calcium 51.
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Sauteed Spinach
Makes 4 servings

1 pound fresh spinach
1 tablespoons olive oil
2 tablespoons white wine or cooking sherry
1/4 cup freshly grated Parmesan Cheese
salt to taste
pepper to taste

Wash and dry spinach. Cook spinach in olive oil in large skillet over high heat. Stir constantly until wilted. Add wine and cook until liquid is gone. Sprinkle with Parmesan cheese and serve.

Calories 121 Total fat 7g Sodium 316mg Carbohydrate 5g Cholesterol 9mg Fiber 3g
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Just a matter of personal preference, of course, but regarding the Christmas Punch posted in today’s newsletter, I don’t know why you would need any sugar at all.
grannym IL

Hamburger Stew
Makes 8 to 10 servings

4 pounds ground beef
1 teaspoon salt
1 teaspoon fresh ground pepper
1-1/2 Tablespoons fresh garlic, minced
1 quart chicken broth
1 quart beef broth
2 medium onions, stew-cut
2 medium carrots, stew-cut
4 red potatoes, stew-cut
4 stalks celery, stew-cut
1 can (14-1/2 ounces) roasted tomatoes
2 bay leaves
1/4 teaspoon dried rosemary

In a large pot, heat over medium to high heat. You want to brown the ground beef. Next step is to add the salt, pepper and garlic. Reduce heat to medium temperature.

You want to add the chicken and beef broth and mix the ground beef. Next, add in the onions, carrots, potatoes, celery and roasted tomatoes. Bring the pot to a boil. Then add the b ay leaves and rosemary.

Reduce heat to low to medium. Cover the pot and cook for a 1-1/2 hours. You want the potatoes just done and not over cooked.
Bren in North Louisiana
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Hi Nancy --this is a great recipe for the Holidays (i.e.) Easter, etc etc. I always make the crust one day ahead , so it's not as time-consuming . Also the filling . Then cook it on the day that you are serving it .

Mushroom pie with Sour Cream Crust

Crust: 2 1/2 Cups flour; 2 tspns baking powder; 2 tspn salt ; 1 Cup chilled unsalted butter cut into 1/2 inch cubes; 1 cup sour cream ( I always use butter for this dish)

Filling: 3 tblspns butter ; 2 1/2 cups chopped onions; 8 cups coarsely chopped baby bella mushrooms (or mushrooms of your choice) about 1 1/2 -1 3/4 lbs; 2 tblspns chopped fresh thyme; 1 8 oz pkg cream cheese, cut into cubes, room temp.

1 large egg yolk beaten with 1 tblspn milk (for glaze on crust)

For crust: whisk first 5 ingredients in large bowl to blend. Add butter and cut in with back of fork until coarse meal forms . Add sour cream, stir until dough comes together. Shape dough into disk; divide into 2 rounds, 1 about 2/3 of dough and 1 about 1/3 of dough. Roll out larger pieces on lightly floured surface to approx 14 inch round. Transfer to 10 inch pie plate. Trim overhang to 1 inch . Roll out smaller piece to 12 inch round . Slide onto rimless sheet pan ( I use my plastic cutting sheet ) and cut into one inch wide strips ( for the lattice top). Chill both crusts in fridge for at least an hour or up to one day (I chill for one day).

Filling: melt butter in heavy large skillet over med.-high heat . Add onions & saute until soft and golden. Add chopped mushrooms and thyme . Saute until mushrooms are tender and release juices about 6 min. (THIS CAN ALL BE DONE ONE DAY AHEAD- just re-warm before continuing). Add cream cheese to warm filling and stir until melted. Season filling to taste with salt and pepper .

Pre-heat oven to 400 F. Spoon filling into crust . Place dough strips on top of filling in lattice pattern and form your crust . Brush with egg glaze Bake approx 45 min until crust is golden and filling is heated through. Let it rest for 30 min.

IT Sounds like a lot of work but isn't bad if you do it the day before and it always gets raves from guests. I am making this for our Easter dinner.
Dee Palm Bch Gdns /R.I.
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Hi Nancy and everyone,

In the 2/26 newsletter, Robbie IN gave me a recipe for Italian Coconut Cookies, in response to my request for Italian Cream Cake cupcakes or Italian Cream Cake pops. Thank you Robbie IN! I will save that recipe to try. I ended up making my Italian Cream Cake recipe into cupcakes. They were very well received at my office!

I have another request. I participate in the BzzAgent program and was sent coupons to try Johnsonville Chicken Sausage. I purchased
Cajun Chicken Sausage and Apple Chicken Sausage, but now I have no idea what to do with them. Does anyone have any recipes or ideas on what to do with these?
Thank you! Vickie TX

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McDonald’s Shamrock Shakes

2 c. vanilla ice cream
1 c. milk
1/4 c. half and half
1/4 t. MINT extract ( not peppermint)
8 drops green food coloring

Mix all ingredients on hi speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
Makes two 12 oz. shakes.
Athena in DE
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Skillet Corned Beef and Cabbage
Serves 4

2 T. vegetable oil
8 c. chunked green cabbage
1/2 t. salt
1/4 t. black pepper
2 ( 15 oz) cans whole potatoes, rinsed and drained
1 (14 1/2 oz) can sliced carrots, drained
3/4 lb. deli-style corned beef, sliced into 1/2 in strips

In large skillet, heat oil over med. heat. Add cabbage, saute 6-8 min. until soft but not brown. Add salt & pepper; mix well. Add potatoes & carrots, top w/corned beef. Reduce heat to med. low, cover, cook 6-8 min., or until heated.
Athena in DE
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Salmon Croquettes

1 can (1 lb.) salmon
1/4 cup butter or margarine
2 tbsp. minced onion
1/3 cup flour
1/4 tsp. salt
3/4 tsp. Tabasco
1 tbsp. lemon juice
1 cup corn flake crumbs

Drain liquid from salmon into measuring cup; add milk to make one cup liquid. Melt butter in saucepan; add onion & cook until tender but not brown. Blend in flour, salt & Tabasco. Add milk mixture & cook, stirring constantly, until thickened. Flake salmon & add to sauce with lemon juice. Stir in ½ cup corn flake crumbs. Refrigerate until chilled. Divide into 8 or 10 portions & shape into cones. Roll in remaining corn flake crumbs to coat well. Place on greased baking sheet & bake in hot oven (400°) 20 to 25 minutes until golden brown.

I shape into flat patties & bake about 15 minutes.
Mary in MO
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3 Bean Salad

1 can each (drained) kidney, wax, and green beans
1/3 c. each oil, sugar, and vinegar
dash each salt and celery seed

Combine all ingredients. Cover and chill all day. Once in a while I slice up a Roma tomato and cube some mozzarella in it, too. Don't add the mozzarella till later, though.
Lori in IL
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Dar in AI Your welcome!!
Emma from Montana

Thanks to Judy in Montana for the recipe Mini Apple Crisp. Love all the recipes for 1 or 2 servings.
Bren in North Louisiana

Nancy, this is a thank you to Bill, Alb for sending in the recipe for ant bait. I haven't noticed much of a problem here but my daughter has been almost plagued with tiny black ants. Am sending the information on to her and keeping my fingers crossed that it works.
Sherry, in IN

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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.

Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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