When the chips are down (timewise) in December, Zucchini Oven Chips answer the side-dish dilemma

Oh, those sides, those sides. All my pre-December cooking and freezing has paid off in terms of giving me a free pass for preparing entrees during Never-Enough-Time month. But what about those dishes to accompany our meals? I'm always on the hunt for easy things to drum up to give my meals a boost.

Last night was a search for a quick and healthy accompaniment to Thick and Chunky Tomato Spaghetti Sauce (from my cookbook, Way Back in the Country Garden). In the fall I had made and frozen several batches of this sauce; I'm now the beneficiary of all this advance work. From my files I found a help originally furnished by Cooking Light magazine; the recipe was for Zucchini Oven Chips. Now that's an unusual thought. On hand I had a couple of small zucchini that earlier I had meant to use in a salad that didn't materialize. Zucchini Oven Chips would be a terrific partner for my spaghetti sauce and would look like I slaved all day in the kitchen.

The zucchini is chopped up into slices (Hubby, who had been driven from his home office by workers finishing a remodel in that room, was happy to help slice them up for me.) After dipping them in a little milk I dredged them in a mixture of breadcrumbs, Parmesan, and seasonings. I layered the slices in a single layer on a pan that had been coated with cooking spray.

With almost no effort at all these turned out delightful and were perfect to go along with the spaghetti. They were crisp and flavorful and gave the same impact as if I had dipped them a batter and pan-fried them (which would have made them less healthy, of course). Hubby wouldn't be able to help himself and would just have to top them with a little ketchup, but to me this finished recipe represented Mission Accomplished. December, I'm still standing!

Zucchini Oven Chips

1/4 cup dried breadcrumbs (I used crumbs from whole-wheat bread)

1/4 cup grated Parmesan

1/4 teaspoon seasoned salt (I used salt-free seasoning)

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

2 tablespoons milk

zucchini slices (about 2 small zucchini, cut up)

In medium bowl combine first five ingredients. Place milk in separate bowl. Dip slices in milk; dredge in crumb mixture. Place slices on pan that has been coated with cooking spray. Bake at 425 degrees for 30 minutes or until zucchini is browned and crisp. Serves 4.

A waffle "smoothie"? Try this blueberry-studded breakfast treat and sample for yourself.

Special events call for special breakfasts. Our grown-up child and her baby child—that cute little grandboy—were here for a sleepover while her hubby was out-of-pocket on business. I wanted her to wake up to some good smells emanating from the kitchen and a special memory of home.

I had a recipe that piqued my curiosity—Blender Cornmeal Blueberry Waffles—that I borrowed last year from Quick Cooking magazine but never had prepared. Waffle batter from a blender—what difference would that make? I soon found out. Into the blender canister went all the batter ingredients, including cornmeal (which brought that extra touch of fiber). After the blending some plump blueberries were folded in and the mixture poured onto the griddle.

I've never tasted such a smooth, tender waffle—crispy on the outside, light and fluffy in its interior. Blueberries added color and health. Prepared with all the substitutions and served with sugar-free syrup, it provided a guilt-free breakfast. Plus it gave our special guest—our once-little girl who became a lovely, grown girl—a taste of Mom’s cooking and some special pampering before she had to run home as responsibilities called there.

Blender Cornmeal Blueberry Waffles

1 egg (or egg substitiute)

3/4 cups fat-free milk

1/4 cup canola oil

1 cup all-purpose flour

1 teaspoon vanilla

2 Tablespoons cornmeal

2 teaspoon baking powder

2 teaspoons sugar (or sugar substitute)

1/4 teaspoon salt (or salt substitute)

3/4 to 1 cup blueberries

Preheat waffle maker. Blend all in blender until just mixed. Fold in blueberries (do not blend in blender but fold in gently). Pour 3/4 cup batter onto griddle. Bake. Serve with sugar-free syrup. Makes 3 servings.

Include these healthy cranberry-almond muffins on your buffet table to welcome Christmas morning

Time to get some of those menu items prepared and stashed away for Christmas-morning breakfast. Whether you plan to have a houseful of guests just after Santa arrives or whether it's just the two of you taking time to luxuriously savor those holiday hours (that’ll be us!), crowning the event with a terrific, memorable breakfast is worth some advance planning.

Prevention Magazine furnished this recipe for a healthy, Christmasy muffin that I've already baked and previewed and stored in my deepfreeze for a Christmas breakfast menu that also will include turkey sausage balls and a potato casserole. As I auditioned Cranberry-Almond Muffins, I spread on some of my homemade pumpkin-apple butter. The end result seemed as though it was a gift from Santa himself.

Whole-wheat flour combines with all-purpose flour as a base for the muffin batter. A heaping addition of whole cranberries (remember their vitamin C and fiber benefits) plus sliced almonds make this a seriously healthy treat. That little touch of red as the cranberries peek through the muffin tops helps decorate your Christmas table.

You even could consider subbing one of these muffins for cookies when you leave out for Santa a little treat! Goodness knows he looks as though he himself could use a little dose of healthy eating.

Cran-Almond Muffins

1 cup all-purpose flour

1/2 cup whole-wheat flour

3/4 cup plus 2 teaspoons sugar (or sugar substitute)

1 1/2 teaspoon baking powder

1/4 teaspoon salt (or salt substitute)

1 large egg (or 1/4 cup egg substitute)

1/2 cup fat-free milk

4 tablespoons unsalted butter, melted

1 teaspoon almond extract

1 2/3 cup whole cranberries

1 tablespoon butter, cut into 12 cubes

1/4 teaspoon ground cinnamon

1/2 cup sliced almonds

Heat oven to 375 degrees. Mix first five ingredients. Whisk together next 4 ingredients. Fold this mixture into flour mixture. Stir in cranberries. Put batter in muffin pan lined with 12 baking cups (or muffin pan that has been generously greased so muffins will remove easily). Top with butter. Whisk together 2 teaspoons sugar, cinnamon, and almonds; sprinkle on the top of each unbaked muffin. Bake until muffins test done, about 22 minutes. Yields 12.

Cranberry show-stopper perfect, healthy jewel for Christmas bring-a-dish evet

Want an absolute show-stopper for a Christmas bring-a-dish event? This one can't be beat—and to think it's been languishing in my Christmas recipe file (untried) for years on end. What was I thinking?

Waldorf Salad was a biggie in my growing-up family, so the very idea of preparing this dish was akin to comfort food for me. But the addition of cranberries lifted this past the prosaic and made it an exceptional creation. Thanks to Mature Living magazine for this recipe that I clipped out and saved for—well, just for this very day.

The cranberries' slightly tart taste are a nice counterpoint to the sweet grapes, apples, and the dressing created simply from nonfat vanilla yogurt, sugar substitute, and cinnamon.

The combination of the greens and reds from the fruit mixture make a perfect Christmas accompaniment. Tucked in a pretty cut-glass pedestal bowl of my mother's, I can't imagine anything more party-worthy.

Cranberry Waldorf Salad

1 1/2 cups chopped cranberries

1 cup chopped red apple

1 cup chopped cleery

1 cup seedless green grapes, halves

1/3 cup raisins

1/4 cup chopped walnuts

2 tablespoons sugar (or sugar substitute)

1/4 teaspoon ground cinnamon

8 ounces nonfat vanilla yogurt

Combine all the ingredients. Toss to coat. Cover and chill 2 hours. Stir just before serving. Makes 8 servings.

Easy-to-fix spinach and ricotta muffin cups make great "sides" for December meals

Baking and freezing the emergency meals for the crazed month of December was one thing. But now that December's here and we're frantically popping those meals out for our dinner table, they still need sides to accompany them.

So to go with our meatloaf, packed away in November for these fast-moving December nights, here's a wonderful, unusual side dish that utilized the remainder of my fresh spinach from my previous blog. Baked Ricotta and Spinach Cups! Who knew? The Chickasaw Nutrition Services office had this trick up its sleeve. I couldn't believe it when I read the recipe. Grease eight muffin tins, wilt some spinach in a hot skillet, mix ricotta cheese with egg and Cheddar. Fold in the spinach. Bake as you would muffins in a 375-degree oven for 20 minutes.

We served 'em for dinner (diehard ketchup lovers like Hubby just can't resist adding a few drops of the salt-free red stuff) and then had 'em for breakfast the next day. I even smoothed out half a spinach cup onto a warm meatloaf sandwich the next day for lunch. Freeze some for Christmas-morning breakfast to accompany a breakfast casserole? Serve some for a Christmas covered-dish event? The possibilities are endless—you'll have a conversation-piece recipe, to be sure!

Baked Ricotta and Spinach Cups

1 tablespoon cooking oil

1 garlic clove, crushed

8 ounces (6 cups) baby spinach leaves

1 1/2 cups low-fat ricotta cheese

1 egg, beaten lightly

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup shredded low-fat Cheddar cheese

Preheat oven to 375 degrees. Grease eight muffin tins. Cook oil and garlic over medium heat until lightly browned. Add baby spinach leaves and heat until leaves wilt. In a separate bowl mix ricotta cheese, egg, salt, pepper, and cheddar cheese. Fold in spinach and garlic mixture. Pour ricotta mixture into the eight muffins tins equally. Bake for 20 minutes or until a knife inserted in the center of a muffin round emerges nearly clean. Makes 5 servings.

Spinach-Cheese Omelet for dinner—another healthy way to (nutritionally) survive the December ratrace

Things don't get any easier—or healthier—than this. I'm still majoring on what every cook knows is the major trial of of Christmas Month. It may be the Most Wonderful Time of the Year, but it's also the most frustrating month in terms of trying to get quick, healthy meals on the table . . . and deck the halls, buy the gifts, wrap the gifts, address the cards, and meet social obligations. If I neglect to prepare IN ADVANCE for our food needs that will arise in this important month, I pay for it during the (now) 21 days until Christmas.

A recent issue of Prevention magazine addressed this dilemma by presenting a step-by-step illustration of how to make a "dinner" omelet. The article begins with the words, "Got eggs? Then you've got supper." The recipe is packed with substitutions—water for milk or cream; egg substitute for whole eggs; and olive oil rather than butter. It suggests throwing in whatever veggies you have on hand, thus sneaking in an extra veggie serving as well as using up leftovers (particularly Thanksgiving ones). Adding crusty French bread and a serving of grapes or a cut-up orange or other fruit makes for a classy meal.

The leftover I had on hand was about half a bag of fresh spinach, which as we all know goes South very quickly. In the microwave I steamed the spinach with a teaspoon of water and a dash of salt substitute. Then I stirred in about 1 teaspoon butter and 2 tablespoons Parmesan. My filling then was ready to stuff into my omelet (omelet instructions to follow).

The portions in the recipe below for Classic Spinach and Cheese Omelet make one omelet; obviously multiply portions by however many people you're trying to feed. Use whatever cheese you like: cheddar, feta, brie, Swiss, Monterey Jack. Make up individual omelets one at a time; keep ready ones warm in a very low oven until dinner time.

The troops are fed, the clean-up is minimal, health has not been sacrificed, and then you're off to play Christmas CD’s while you spend the rest of the evening stitching that grandchild's Christmas stocking (or whatever Christmas task awaits you on your to-do list!)

Classic Spinach and Cheese Omelet

2 large eggs (or 1/2 cup egg substitute)

1 teaspoon water

pinch of salt (or salt substitute)

pinch of black pepper

1 teaspoon olive oil

2 tablespoons grated cheese (your choice)

Beat eggs, water, salt, and pepper in bowl with fork just to blend. Heat oil in 8-inch nonstick frying pan over medium heat. Pour in egg mixture. Stir constantly with heatproof rubber spatula until eggs thicken to a custardy consistency, 10 to 20 seconds. Tilt pan to allow any uncooked egg to run to the side. Run spatula all around edge of omelet. Sprinkle cheese over half of omelet. At this point add spinach that has been cooked according to directions above. Fold other half of omelet over cheese and filling. Turn off heat and let stand 30 seconds to set around filling. Use a spatula to gently push omelet onto a plate.

"To-go" urge on December nights foiled with the ease of these Grilled Turkey & Cranberry Sandwiches

This was just about the greatest idea for leftovers I've ever run across—Grilled Turkey & Cranberry Sandwiches. Good for using up the turkey and cranberry sauce leftovers—even better for the December Ratrace Nights about which I have been muttering. Too many pre-Christmas evening to-do's, no time to cook, too much temptation to breeze through a to-go line somewhere and bring home unhealth in a bag.

In a recent article extolling the virtues of cranberries Prevention magazine furnished this recipe as one of its Fast Ideas. Prevention mentions the fact that cheery-hued cranberries represent a good source of vitamin C and fiber and are in season from October through December. Cranberries last two to four weeks in the fridge and up to a year in the freezer.

The recipe involves heating a nonstick skillet, smearing on a little olive oil, placing whole-grain-bread slices in the pan, and topping with cheese and turkey. Add a thin layer of leftover cranberry sauce (can be a sliver of jellied sauce or a layer of whole-berry sauce); then more cheese and the remaining bread slice. Once browned, flip to toast the other side.

These clever sandwiches made a healthy, quick evening meal and left some remainders for the next day's lunch. Didn't I feel virtuous? Plus the last smidgen of Thanksgiving leftovers was re-purposed without wastage. Love it!

Grilled Turkey & Cranberry Sandwich

4 teaspoons olive oil

8 slices whole-grain bread

4 ounces pepper jack or mozzarella cheese, sliced

8 ounces roast turkey, sliced

1/2 cup leftover cranberry sauce (strained if runny)

Heat 1 teaspoon oil in large nonstick frying pan over medium heat. Place 2 slices of bread side by side in pan and top each with one-eighth of the cheese and one-fourth of the turkey. Spread one-fourth of the sauce over turkey on each slice and top each slice with another eighth of the cheese and two bread slices. Cook until browned, about 4 minutes. Remove from pan; add another teaspoon oil, then cook second side until toasted, about 3 minutes. Repeat for remaining 2 sandwiches. Makes 4 servings.