1 oz. Malibu Rum
3/4 oz. canned pumpkin pie filling
1/2 oz. Kahlúa
2 oz. with cold milk
Mix ingredients in blender with ice and blend thoroughly; Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon.
Wednesday, December 16, 2009
Yultide Punch
1 - 750 ml Sobieski Polish Vodka
4 cups Chai tea (sweetened according to taste)
4 cups Clear Apple Juice
2 whole orange cut in slices
2 whole red apple cut in slices
Optional- 1-2 teaspoon Orange Bitters
Mix all ingredients in large bowl and garnish with seasonal fruit slices.
Makes 16 servings
Makes 16 servings
Monday, November 23, 2009
Key Lime Pie
Heat oven to 325 degrees.
1/2 cup key lime juice
16 ounces sweetened condensed milk
4 egg yolks
1 graham cracker pie crust
3/4 cup heavy whipping cream plus some confectioner's sugar to your taste.
Whisk together yolks. Whisk in condensed milk. Add key lime juice and combine thoroughly. Let rest 30 minutes.
Pour into crust. Bake 15-18 minutes.
Let cool, then refrigerate for 3 hours or more (to firm), whip cream and top the pie.
Apricot Mustard-glazed Pork Roast
up to 4lbs of lean boneless pork roast
2/3 cup apricot perserves
2 TBS grainy dijon mustard
1 TBS cider vinegar
1/2 tsp garlic salt
1/4 tsp pepper
Heat oven 350.
In small bowl mix preserves, mustard, vinegar, garlic salt and pepper. Place roast fat side up, on a rack in large roasting pan. Spread 2/3 of glaze all over roast.
Bake for 45 minutes. Brush on remaining glaze and roast 35-40 minutes till internal temp reaches 150.
Cover meat loosely and let rest of 15 min. cut very thin slices and serve.
2/3 cup apricot perserves
2 TBS grainy dijon mustard
1 TBS cider vinegar
1/2 tsp garlic salt
1/4 tsp pepper
Heat oven 350.
In small bowl mix preserves, mustard, vinegar, garlic salt and pepper. Place roast fat side up, on a rack in large roasting pan. Spread 2/3 of glaze all over roast.
Bake for 45 minutes. Brush on remaining glaze and roast 35-40 minutes till internal temp reaches 150.
Cover meat loosely and let rest of 15 min. cut very thin slices and serve.
Turkey Lasagna w/Bechamel Cream Sauce
1 TBS EVOO
1 LB. ground turkey
2 tsp. minced garlic
2 large onions, chopped
3 cups low fat milk
1/4 cup white wine
1/3 cup flour
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
16 oz pkg. lasagna noodles, cooked according to box or use easy cook noodles.
1 1/2 lbs. low fat cottage cheese
1 cup & 2 TBS grated low fat mozzarella cheese
4 TBS grated Parm cheese
In large skillet brown EVOO, turkey, garlic and onion. In separate saucepan add milk, wine, flour, pepper & nutmeg. Stir till dissolved. Heat on med-high till sauce thicken a bit. Add to turkey and onion. Mix well.
Coat 13x9 pan with spray and preheat oven to 350. Place noodles lengthwise on bottom of pan. Spoon turkey mxture over noodles and place half cottage cheese on top and sprinkle with 1/2 cup mozz. cheese & 2 TBS. Parm. Repeat. End with turkey mixture on top sprinkled with rest of mozz cheese.
Cover and bake 25 min. Uncover and back 30-35 min additional till golden brown.
Serves 8 people.
***Fitness RX Magazine
1 LB. ground turkey
2 tsp. minced garlic
2 large onions, chopped
3 cups low fat milk
1/4 cup white wine
1/3 cup flour
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
16 oz pkg. lasagna noodles, cooked according to box or use easy cook noodles.
1 1/2 lbs. low fat cottage cheese
1 cup & 2 TBS grated low fat mozzarella cheese
4 TBS grated Parm cheese
In large skillet brown EVOO, turkey, garlic and onion. In separate saucepan add milk, wine, flour, pepper & nutmeg. Stir till dissolved. Heat on med-high till sauce thicken a bit. Add to turkey and onion. Mix well.
Coat 13x9 pan with spray and preheat oven to 350. Place noodles lengthwise on bottom of pan. Spoon turkey mxture over noodles and place half cottage cheese on top and sprinkle with 1/2 cup mozz. cheese & 2 TBS. Parm. Repeat. End with turkey mixture on top sprinkled with rest of mozz cheese.
Cover and bake 25 min. Uncover and back 30-35 min additional till golden brown.
Serves 8 people.
***Fitness RX Magazine
Turkey Rolls Cordon Blue
*Weight Watchers Recipes
4 - 1/2 lbs. turkey cutlets raw (total of 1 lbs.)
4 - 1oz. slices reduced sodium ham
2 - 1oz. slices reduced fat swiss cheese, halved
3 TBS. plain dry bread crumbs
1 TBS. low calorie Mayo or low cal. blue cheese dressing
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tsp. butter
Top each cutlet with a slice of ham, then a 1/2 slice cheese. Roll up jelly roll style and secure with toothpicks.
Spread bread crumbs on plate. Brush turkey rolls with mayo or blue cheese, dip in crumbs, pressing down to coat.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey rolls and saute until browned all over, about 5 minutes. Add wine, broth and butter, bring to boil. Cover, reduce heat, and simmer till turkey is cooked through and sauce thickens, about 5 minutes.
***can substitute with chicken breast, just pound them out of use cutlets.
4 - 1/2 lbs. turkey cutlets raw (total of 1 lbs.)
4 - 1oz. slices reduced sodium ham
2 - 1oz. slices reduced fat swiss cheese, halved
3 TBS. plain dry bread crumbs
1 TBS. low calorie Mayo or low cal. blue cheese dressing
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tsp. butter
Top each cutlet with a slice of ham, then a 1/2 slice cheese. Roll up jelly roll style and secure with toothpicks.
Spread bread crumbs on plate. Brush turkey rolls with mayo or blue cheese, dip in crumbs, pressing down to coat.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey rolls and saute until browned all over, about 5 minutes. Add wine, broth and butter, bring to boil. Cover, reduce heat, and simmer till turkey is cooked through and sauce thickens, about 5 minutes.
***can substitute with chicken breast, just pound them out of use cutlets.
Thursday, November 19, 2009
Sweet Potato Casserole
Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cut up
Nonstick cooking spray
½ cup packed brown sugar or brown sugar substitute equivalent to ½ cup brown sugar
2 eggs, slightly beaten
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup fat-free milk
1 cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted
Directions
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
Meanwhile, preheat oven to 350°F. Coat a 1 1/2 –quart-baking dish with cooking spray; set aside.
Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in ¼ cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.
For topping, in a medium bowl, stir together pecans, ¼ cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.
*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to ½ cup brown sugar.
PER SERVING WITH SUGAR: 229 cal; 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo, 2 fat, Carb choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 187 cal., 16 g carbo. Exchanges: 0 other carbo. Carb choices: 1.
3 large sweet potatoes (about 2 pounds), peeled and cut up
Nonstick cooking spray
½ cup packed brown sugar or brown sugar substitute equivalent to ½ cup brown sugar
2 eggs, slightly beaten
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup fat-free milk
1 cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted
Directions
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
Meanwhile, preheat oven to 350°F. Coat a 1 1/2 –quart-baking dish with cooking spray; set aside.
Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in ¼ cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.
For topping, in a medium bowl, stir together pecans, ¼ cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.
*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to ½ cup brown sugar.
PER SERVING WITH SUGAR: 229 cal; 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo, 2 fat, Carb choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 187 cal., 16 g carbo. Exchanges: 0 other carbo. Carb choices: 1.
Tuesday, November 17, 2009
Fresh Green Beans & Peppers
8 Servings
2 onions, cut into thin slices
1/2 cup KRAFT GOOD SEASONS Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 lb. fresh green beans, trimmed
1/4 cup water
1 red pepper, cut into thin strips
COOK onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
ADD beans and water; stir. Cover; cook 5 min.
STIR in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.
2 onions, cut into thin slices
1/2 cup KRAFT GOOD SEASONS Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 lb. fresh green beans, trimmed
1/4 cup water
1 red pepper, cut into thin strips
COOK onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
ADD beans and water; stir. Cover; cook 5 min.
STIR in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.
Cheesy Smashed Potatoes w/ Cauliflower
6 Servings
1 lb. red potatoes (about 3 small), cut into chunks
1 cup small cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.
ADD sour cream; mash until vegetable mixture is fluffy.
STIR in cheese.
1 lb. red potatoes (about 3 small), cut into chunks
1 cup small cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.
ADD sour cream; mash until vegetable mixture is fluffy.
STIR in cheese.
Easy Turkey Pot Pie
3 cups chopped leftover cooked Turkey
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar Turkey Gravy (or about 1.5 cups leftover gravy)
3 cups leftover prepared STOVE TOP Stuffing Mix
HEAT oven to 375°F.
COMBINE turkey, vegetables and gravy in 2-qt. casserole.
COVER with stuffing
BAKE 30 min. or until heated through
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar Turkey Gravy (or about 1.5 cups leftover gravy)
3 cups leftover prepared STOVE TOP Stuffing Mix
HEAT oven to 375°F.
COMBINE turkey, vegetables and gravy in 2-qt. casserole.
COVER with stuffing
BAKE 30 min. or until heated through
Luscious 4-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. (Or do 4 seperate layers to avoid cutting them)
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. (less time if doing 4 thin layers)
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. (Or do 4 seperate layers to avoid cutting them)
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. (less time if doing 4 thin layers)
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Thursday, November 12, 2009
Fetuccini with Tofu Alfredo sauce
Recipe from Aimee Pless
16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
¾ cup water
1. Cook fettuccine according to package directions
2. Meanwhile, combine the rest of the ingredients in a blender; mix until creamy. Transfer the sauce to a saucepan, and cook over medium heat until hot. Serve over cooked fettuccine.
16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
¾ cup water
1. Cook fettuccine according to package directions
2. Meanwhile, combine the rest of the ingredients in a blender; mix until creamy. Transfer the sauce to a saucepan, and cook over medium heat until hot. Serve over cooked fettuccine.
Easy Chocolate-Tofu Mousse
Source: Prevention
12 oz. silken tofu
2 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup Greek style plain yogurt
1. Melt chocolate chips.
2. Place tofu & vanilla food processor & puree until smooth. Add melted chocolate & blend until well-mixed. Pour into large bowl.
3. Fold in yogurt until just blended. Cover & refrigerate until ready to serve.
Tuesday, November 10, 2009
Faison Rober (Pheasant)
1-4 Pheasants (or pheasant breasts)
1 1/2 - 4 large onions
3-7 apples (baking type)
1/2-1 tsp celery seed
1/2-4tsp black pepper
2-8 cans concentrated cream of mushroom soup
1/2 tsp salt (more or less to taste)
3/4 - 3 cups dry red wine
2 strips of bacon per bird
3-9 TBS butter
* note - variable quantities are listed depending on the number of birds being roasted and your taste
DO NOT USE FROZEN BIRDS. THAW FIRST!
Roasting the birds:
Preheat oven to 325. Core and slice the apples. Peel and thinly slice onions. Separate onions into rings. Place onions and apples in the bottom of the roaster. Sprinkle with celery seed. Add wine. Place pheasant breast side up on top of onions and apples. Sprinkle with salt and pepper if desired. Place bacon strips across bird. Cover and cook for 1-1/2 hours. Remove bird to cutting board to cool when done. Remove meat from bones and set aside.
Assemble the Sauce:
Melt butter in large dutch oven or stock pot. With a large spoon or spatula, press apples and onions agains the side of the roaster to remove as much liquid as possible. Add this liquid to the melted butter. Discard apples and onions. Add mushroom soup to pot. Add water or wine if needed to make sauce thinner. If you want thicker sauce, thicken with a paste of the liquid and 2 tablesppons of flour blended and stirred into the sauce.
Add pheasant meat to the pot and reheat over low heat. Serve over rice, wild and brown rice, noodles or along side stuffing.
NOTES:
Use good wine. Cooking wine is too salty. Remember, the alcohol evaporates and leaves the good taste behind.
This doesn't have a pretty color, but the taste makes up for it. Using Golden Cream of Mushroom soup might be more appealing to you, but I find it a bit saltier, so keep that in mind.
Finished recipe freezes well. If you make the recipe using multiples, be prepared with lots of storage containers.
Bon Apetit!
GG/Michele
1 1/2 - 4 large onions
3-7 apples (baking type)
1/2-1 tsp celery seed
1/2-4tsp black pepper
2-8 cans concentrated cream of mushroom soup
1/2 tsp salt (more or less to taste)
3/4 - 3 cups dry red wine
2 strips of bacon per bird
3-9 TBS butter
* note - variable quantities are listed depending on the number of birds being roasted and your taste
DO NOT USE FROZEN BIRDS. THAW FIRST!
Roasting the birds:
Preheat oven to 325. Core and slice the apples. Peel and thinly slice onions. Separate onions into rings. Place onions and apples in the bottom of the roaster. Sprinkle with celery seed. Add wine. Place pheasant breast side up on top of onions and apples. Sprinkle with salt and pepper if desired. Place bacon strips across bird. Cover and cook for 1-1/2 hours. Remove bird to cutting board to cool when done. Remove meat from bones and set aside.
Assemble the Sauce:
Melt butter in large dutch oven or stock pot. With a large spoon or spatula, press apples and onions agains the side of the roaster to remove as much liquid as possible. Add this liquid to the melted butter. Discard apples and onions. Add mushroom soup to pot. Add water or wine if needed to make sauce thinner. If you want thicker sauce, thicken with a paste of the liquid and 2 tablesppons of flour blended and stirred into the sauce.
Add pheasant meat to the pot and reheat over low heat. Serve over rice, wild and brown rice, noodles or along side stuffing.
NOTES:
Use good wine. Cooking wine is too salty. Remember, the alcohol evaporates and leaves the good taste behind.
This doesn't have a pretty color, but the taste makes up for it. Using Golden Cream of Mushroom soup might be more appealing to you, but I find it a bit saltier, so keep that in mind.
Finished recipe freezes well. If you make the recipe using multiples, be prepared with lots of storage containers.
Bon Apetit!
GG/Michele
Wednesday, November 4, 2009
Chicken Potpie (Michelle Lewis)
Chicken Potpie (Michelle Lewis: makes double batch)
2 cups diced potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine1 cup flour
3 cups chicken broth
1 1/2 cups milk
3-4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pie crust frozen
tsp. salt, pepper, thyme
Bring potaoes and carrots to boil in saucepan, reduce heat
cover and simmer 12-15 mins. Drain and set aside. Saute
onion in butter until tender. Stir in flour, salt, pepper,
thyme, broth and milk. Bring to boil, stir for 2 mins. until
thickened. Add chicken, peas, corn, potatoes, carrots and
remove from heat.
Put filling in pie crust and then top with second pie
crust. Cut a few slits. From frozen cover crust edges with
foil, place on baking sheet. Bake 425 for 30 mins. Reduce
heat to 350 and bake 70-80 minutes longer.
Tuesday, November 3, 2009
Breakfast Bake
Ingredients
4-1/2 cups seasoned croutons
2 cups (8 ounces) cheddar cheese, shredded
1 medium onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
Directions
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.
In a bowl, combine the eggs, milk, salt, mustard and pepper.
Slowly pour over vegetables.
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
To use frozen casserole:
Completely thaw in the refrigerator for 24-36 hours.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
Yield: 2 casseroles (6-8 servings each).
4-1/2 cups seasoned croutons
2 cups (8 ounces) cheddar cheese, shredded
1 medium onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
Directions
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.
In a bowl, combine the eggs, milk, salt, mustard and pepper.
Slowly pour over vegetables.
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
To use frozen casserole:
Completely thaw in the refrigerator for 24-36 hours.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
Yield: 2 casseroles (6-8 servings each).
Friday, October 16, 2009
Halibut a la Gaul
2-3 Halibut Steaks
1/2 cup sour cream
2 Tbs melted butter
1/4 cup grated cheese
1 tsp lemon juice
1 tsp worcestershire
paprika
Place thawed steaks in baking dish coated with non-stick spray.
Combine remaining ingredients well and spread over steaks.
Sprinkle with paprika
Bake in 400 degree oven for 20-30 min.
Don't overcook!
1/2 cup sour cream
2 Tbs melted butter
1/4 cup grated cheese
1 tsp lemon juice
1 tsp worcestershire
paprika
Place thawed steaks in baking dish coated with non-stick spray.
Combine remaining ingredients well and spread over steaks.
Sprinkle with paprika
Bake in 400 degree oven for 20-30 min.
Don't overcook!
Thai Ribs
1# Fresh Pork Ribs
1/3 cup soy sauce
1/3 cup brown sugar
1 Tbs lemon juice
1 tsp Chili Paste (optional)
Combine all in sturdy zip-loc bag.
Marinate 1 hour in refrigerator.
Bake in a 325 degree oven for about 1.5 hours.
Crock pot possibly?
1/3 cup soy sauce
1/3 cup brown sugar
1 Tbs lemon juice
1 tsp Chili Paste (optional)
Combine all in sturdy zip-loc bag.
Marinate 1 hour in refrigerator.
Bake in a 325 degree oven for about 1.5 hours.
Crock pot possibly?
Marinated London Broil
1C soy sauce
1/2 tsp chopped garlic
1/2 tsp chopped onion
1/4 cup lemon juice
1/4 cup brown sugar
1 tsp ginger
Place all in bag with 1 london broil
MARINATE 2 DAYS!
Grill on a HOT grill
Just char on both sides so inside is still very pink.
Cut extremely thin
1/2 tsp chopped garlic
1/2 tsp chopped onion
1/4 cup lemon juice
1/4 cup brown sugar
1 tsp ginger
Place all in bag with 1 london broil
MARINATE 2 DAYS!
Grill on a HOT grill
Just char on both sides so inside is still very pink.
Cut extremely thin
Smothered Venison (or Elk)
4Tbs oil
2# venison chunks or chops (or elk?)
.25 c dried onion
1.25 tsp salt
.5 cup beer
.25 tsp tabasco sauce
3Tbs buisciut mix
.5 cup currant jelly
Brown meat in oil in skillet. Add onion, tabasco, salt & pepper, and beer. Cover and simmer until tender. Remove meat & keep warm. Combine biscuit mix & jelly, stir and heat in pan until it thickens. Pour over meat and serve warm.
Egg noodles or rice on side? Side veggie?
2# venison chunks or chops (or elk?)
.25 c dried onion
1.25 tsp salt
.5 cup beer
.25 tsp tabasco sauce
3Tbs buisciut mix
.5 cup currant jelly
Brown meat in oil in skillet. Add onion, tabasco, salt & pepper, and beer. Cover and simmer until tender. Remove meat & keep warm. Combine biscuit mix & jelly, stir and heat in pan until it thickens. Pour over meat and serve warm.
Egg noodles or rice on side? Side veggie?
Friday, October 9, 2009
Super Easy Chicken Pot Pie
2 Ready Bake Pie Crusts
1 can (cream of chicken soup)
2 cups frozen mixed vegetables, thawed, drained
3 chicken breasts cooked and cubed
1/2 cup milk
Salt and Pepper to taste.a
DIRECTIONS
Preheat oven to 350. In a bowl, combine cooked chicken, vegetables, cream of chicken soup and milk. Place one pie crust on bottom of a round baking pan/pie pan and fill with mixture. Cover with second pie crust and crimp the edges to seal. Poke holes in top of crust. Bake for 40-45 minutes or until crust is golden brown. You may want to cover the edges with a strip of tin foil to avoid becoming too crispy.
Thursday, October 1, 2009
GREEN TOMATILLO CHICKEN
4 chicken drumsticks and thighs, skinned
2 tbsp. vegetable oil
2 (12 oz.) cans tomatillos, drained and coarsely chopped or 1 lb. fresh tomatillos, husked, cored and chopped
1 lg. onion, chopped
2 lg. jalapeno chilies, stemmed and chopped
1-2 cloves garlic, minced
1/2 c. fresh cilantro leaves
In large skillet, brown chicken in hot oil 8-10 minutes, until brown. Add tomatillos, onion, chilies, and garlic. Cover and simmer for 30 minutes, until chicken is cooked through. Remove chicken to platter; keep warm. Boil sauce in skillet 6-8 minutes, until most of the liquid evaporates. Pour sauce over chicken; sprinkle with cilantro. Makes 4 servings.
2 tbsp. vegetable oil
2 (12 oz.) cans tomatillos, drained and coarsely chopped or 1 lb. fresh tomatillos, husked, cored and chopped
1 lg. onion, chopped
2 lg. jalapeno chilies, stemmed and chopped
1-2 cloves garlic, minced
1/2 c. fresh cilantro leaves
In large skillet, brown chicken in hot oil 8-10 minutes, until brown. Add tomatillos, onion, chilies, and garlic. Cover and simmer for 30 minutes, until chicken is cooked through. Remove chicken to platter; keep warm. Boil sauce in skillet 6-8 minutes, until most of the liquid evaporates. Pour sauce over chicken; sprinkle with cilantro. Makes 4 servings.
Wednesday, September 30, 2009
Saucy Pork Medallions
2 tsp. oil
1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
STIR in peas, gravy and dressing; bring to boil. Meanwhile, prepare stuffing as directed on package.
SPOON stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 min. or until stuffing is heated through and meat is done.
Sweet-and-Sour Meatball Skewers
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
Foil-Pack Chicken & Artichoke Dinner
3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto
PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.
Monday, September 21, 2009
Thai Style Mexican Chicken Wraps
1 3/4 pound boneless skinless chicken breasts
1 tablespoon peanut oil
1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
1/2 cup bottled peanut sauce
1 teaspoon red curry paste
2 tablespoons fresh lime juice
2 tablespoons Domino(r) or C and H(r) Granulated Sugar
1 package (11.5 oz) Old El Paso(r) flour tortillas for burritos (8 tortillas)
1/2 cup sour cream
2 cups shredded Monterey Jack cheese (8 ounces)
2 2/3 cups finely shredded lettuce
1/2 cup very thinly sliced red onion
Decorative toothpicks, if desired
Directions
Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.
Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.
Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold
1 tablespoon peanut oil
1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
1/2 cup bottled peanut sauce
1 teaspoon red curry paste
2 tablespoons fresh lime juice
2 tablespoons Domino(r) or C and H(r) Granulated Sugar
1 package (11.5 oz) Old El Paso(r) flour tortillas for burritos (8 tortillas)
1/2 cup sour cream
2 cups shredded Monterey Jack cheese (8 ounces)
2 2/3 cups finely shredded lettuce
1/2 cup very thinly sliced red onion
Decorative toothpicks, if desired
Directions
Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.
Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.
Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold
Chicken Lasagna, Easy, Low Fat
2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper
Directions
1 Preheat oven to 375 degrees.
2 In 1 T olive oil saute the onion and bell pepper until translucent.
3 Add chicken and set aside.
4 Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5 Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6 Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7 Repeat this process until finished.
8 Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper
Directions
1 Preheat oven to 375 degrees.
2 In 1 T olive oil saute the onion and bell pepper until translucent.
3 Add chicken and set aside.
4 Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5 Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6 Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7 Repeat this process until finished.
8 Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
Pork and Cider Stew for the Crock Pot
1 1/4 lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch pieces
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup apple cider
Directions
1 Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
2 Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
3 Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup apple cider
Directions
1 Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
2 Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
3 Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.
Cajun Turkey Meatloaf (low fat)
1 1/2 lbs ground turkey
1 large onion, chopped
3 large garlic cloves, chopped
1/2 cup fresh breadcrumb
1/2 cup chopped fresh parsley
2 tablespoons creole or cajun seasoning
1 egg white, whisked
2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
2 tablespoons spicy mustard
Directions
1 Preheat over to 350 degrees F.
2 Combine first 9 ingredients in large bowl. Season with salt (remember that the creole or cajun seasoning can be salty) and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Remove from oven, and spread top with mustard. Bank uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
1 large onion, chopped
3 large garlic cloves, chopped
1/2 cup fresh breadcrumb
1/2 cup chopped fresh parsley
2 tablespoons creole or cajun seasoning
1 egg white, whisked
2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
2 tablespoons spicy mustard
Directions
1 Preheat over to 350 degrees F.
2 Combine first 9 ingredients in large bowl. Season with salt (remember that the creole or cajun seasoning can be salty) and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Remove from oven, and spread top with mustard. Bank uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
Low Carb Sausage, Mushroom and Chicken Casserole
3-4 cups diced cooked chicken
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened (low fat)
16 ounces frozen cauliflower, cooked well and drained and chopped fine
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
Additional dried herbs (thyme, sage, etc) to taste.
paprika (optional)
Directions
1 Brown the sausage with the celery, onion and mushrooms.
2 Stir the softened cream cheese into the sausage mixture until well blended.
3 Chop the cooked cauliflower.
4 Mix all ingredients and spread in a greased 9"x13" baking dish.
5 If desired, dust the top with paprika.
6 Bake, covered with foil, at 350º for about 30 minutes.
7 Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened (low fat)
16 ounces frozen cauliflower, cooked well and drained and chopped fine
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
Additional dried herbs (thyme, sage, etc) to taste.
paprika (optional)
Directions
1 Brown the sausage with the celery, onion and mushrooms.
2 Stir the softened cream cheese into the sausage mixture until well blended.
3 Chop the cooked cauliflower.
4 Mix all ingredients and spread in a greased 9"x13" baking dish.
5 If desired, dust the top with paprika.
6 Bake, covered with foil, at 350º for about 30 minutes.
7 Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.
Sunday, September 20, 2009
Chili Relleno Torta
1 cup Cheddar Cheese1 cup Monterey Jack (I used mozzarella)
5 eggs (I used substitute or 8 egg whites)
1/3 cup flour
1 2/3 c. Half & Half ( I used 1/2 FF Half & Half)
1- 4 oz. can diced green chilies, drained
1/4 cup picante sauce.
Optional - ground sausage
Heat oven to 375. Mix cheeses and spread evenly in buttered 10 inch pie plate. Beat eggs, flour slowly and beat in 1/2 & 1/2. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chile's over the surface, then spoon picante sauce over all. Bake 45 minutes or until center is set.
5 eggs (I used substitute or 8 egg whites)
1/3 cup flour
1 2/3 c. Half & Half ( I used 1/2 FF Half & Half)
1- 4 oz. can diced green chilies, drained
1/4 cup picante sauce.
Optional - ground sausage
Heat oven to 375. Mix cheeses and spread evenly in buttered 10 inch pie plate. Beat eggs, flour slowly and beat in 1/2 & 1/2. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chile's over the surface, then spoon picante sauce over all. Bake 45 minutes or until center is set.
Ham & Sweet Potato Pot Pie with Pecan Crust
1 C chopped onion
2 C peeled, cubed yams
1 C chicken broth
½ cup flour
1 C skim milk
2 C cubed, cooked lean ham
½ C frozen peas
1 9” refrigerated pie crust
1/3 C chopped pecans
In lg non-stick pot coated with non-stick cooking spray, sauté the onion over med heat for 5 min. Add yams and 2/3 cup broth. Bring to a boil and simmer over med heat for 10 min or until yams are tender. Add flour, stirring. Gradually add milk and remaining broth, stirring until well combined. Add ham and peas, and bring to a boil. Remove from heat and transfer to a 9x9 baking dish or ramekins coated with non-stick spray. If it is too thick, add broth or milk.
Unfold the crust and lay pecans on top. Fold crust in half and roll with rolling pin, pressing pecans into the crust until it is big enough to cover baking dish. Lay crust on top.
Bake at 350 for 25-30 min or until crust is brown. If crust browns too quickly, cover with foil.
2 C peeled, cubed yams
1 C chicken broth
½ cup flour
1 C skim milk
2 C cubed, cooked lean ham
½ C frozen peas
1 9” refrigerated pie crust
1/3 C chopped pecans
In lg non-stick pot coated with non-stick cooking spray, sauté the onion over med heat for 5 min. Add yams and 2/3 cup broth. Bring to a boil and simmer over med heat for 10 min or until yams are tender. Add flour, stirring. Gradually add milk and remaining broth, stirring until well combined. Add ham and peas, and bring to a boil. Remove from heat and transfer to a 9x9 baking dish or ramekins coated with non-stick spray. If it is too thick, add broth or milk.
Unfold the crust and lay pecans on top. Fold crust in half and roll with rolling pin, pressing pecans into the crust until it is big enough to cover baking dish. Lay crust on top.
Bake at 350 for 25-30 min or until crust is brown. If crust browns too quickly, cover with foil.
Mountain Man Elk Chili
5 slices thick bacon, diced
1# hot Italian sausage links, sliced
1.5# elk stew meat, cubed
2 med onions, chopped
3 cloves minced garlic
4 green Anaheim chilies, chopped
3 Jalapenos, chopped
1.5 Tbs chili powder
½ tsp salt
12 oz can tomato paste
10.5 oz can beef broth
10 oz black coffee
14.5 oz can stewed tomatoes
15.5 oz can kidney beans
15.5 oz can pinto beans
In a hot skillet, fry bacon until opaque. Set aside. Brown sausage and elk in the bacon fat. Set aside. Put the meat and all remaining ingredients except the beans in a large pot. Cover and simmer 2 hours. Add the beans and simmer another 30 min uncovered. Serve immediately with warm rolls and butter.
1# hot Italian sausage links, sliced
1.5# elk stew meat, cubed
2 med onions, chopped
3 cloves minced garlic
4 green Anaheim chilies, chopped
3 Jalapenos, chopped
1.5 Tbs chili powder
½ tsp salt
12 oz can tomato paste
10.5 oz can beef broth
10 oz black coffee
14.5 oz can stewed tomatoes
15.5 oz can kidney beans
15.5 oz can pinto beans
In a hot skillet, fry bacon until opaque. Set aside. Brown sausage and elk in the bacon fat. Set aside. Put the meat and all remaining ingredients except the beans in a large pot. Cover and simmer 2 hours. Add the beans and simmer another 30 min uncovered. Serve immediately with warm rolls and butter.
Thursday, May 21, 2009
Curried Beef Short Ribs- Cooking Light
Finishing this dish with lime zest and juice brightens its rich flavors.
Yield
6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)
Ingredients
- 2 teaspoons canola oil
- 2 pounds beef short ribs, trimmed
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/3 cup minced shallots
- 3 tablespoons minced garlic
- 3 tablespoons minced peeled fresh ginger
- 1/4 cup water
- 2 tablespoons red curry paste
- 1/4 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 4 cups hot cooked basmati rice
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.
2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.
3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.
Wine note: The intense flavor of Curried Beef Short Ribs will overwhelm most wines. Reach for a fruit-forward red like Planeta La Segreta Rosso 2007 ($15). This Sicilian blend has big flavors that can handle rich curry sauce, while the wine adds its own complementary peppery, Asian spice note. —Jeffery Lindenmuth
Nutritional Information
- Calories:
- 410
- Fat:
- 16.1g (sat 6.5g,mono 7g,poly 0.9g)
- Protein:
- 27g
- Carbohydrate:
- 37.1g
- Fiber:
- 0.7g
- Cholesterol:
- 70mg
- Iron:
- 4.1mg
- Sodium:
- 841mg
- Calcium:
- 24mg
Lia Huber, Cooking Light, MARCH 2009
Night Before French Toast Casserole
1 8-10 oz baguette, cut into 1” slices
6 large eggs
2.5 cups whole milk
4 tsp sugar
¾ tsp salt
1 Tbs vanilla
1 oz orange juice
2 Tbs butter cut into small pieces
Grease 9x13 pan with spray or butter. Arrange bread slices in single layer, pushing all together. Mix all other ingredients and pour over bread in pan. Cover and refrigerate at least 4 hrs – 36 hrs. To bake, uncover and place in cold oven. Turn on oven to 350 and bake 45-60 min, until bread is puffy and lightly browned. Remove from oven and let stand 5 min before serving. Serve with syrup, honey, yogurt or sour cream and fresh fruit.
6 large eggs
2.5 cups whole milk
4 tsp sugar
¾ tsp salt
1 Tbs vanilla
1 oz orange juice
2 Tbs butter cut into small pieces
Grease 9x13 pan with spray or butter. Arrange bread slices in single layer, pushing all together. Mix all other ingredients and pour over bread in pan. Cover and refrigerate at least 4 hrs – 36 hrs. To bake, uncover and place in cold oven. Turn on oven to 350 and bake 45-60 min, until bread is puffy and lightly browned. Remove from oven and let stand 5 min before serving. Serve with syrup, honey, yogurt or sour cream and fresh fruit.
Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa
Yield
8 servings (serving size: 3 ounces pork and 1/3 cup salsa)
Ingredients
* 1 cup fresh lime juice (about 8 limes)
* 2 teaspoons black pepper
* 2 teaspoons dried oregano
* 2 teaspoons ground cumin
* 1 1/2 teaspoons salt
* 6 garlic cloves, crushed
* 2 pounds pork tenderloin
* 1 1/2 teaspoons olive oil
* Cooking spray
* 1/4 cup coarsely chopped fresh cilantro
* 2 tablespoons finely chopped green onions
* Grilled-Pineapple Salsa
Preparation
Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
Prepare grill.
Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.
Nutritional Information
Calories:
194 (26% from fat)
Fat:
5.6g (sat 1.6g,mono 2.6g,poly 0.7g)
Protein:
25.5g
Carbohydrate:
10.5g
Fiber:
1.5g
Cholesterol:
79mg
Iron:
2.8mg
Sodium:
306mg
Calcium:
42mg
Seared Scallops with Lemon Orzo
Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine.
Yield
4 servings (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)
Ingredients
* Cooking spray
* 1/2 cup prechopped onion
* 1 cup uncooked orzo (rice-shaped pasta)
* 1 cup fat-free, less-sodium chicken broth
* 1/2 cup dry white wine
* 1/4 teaspoon dried thyme
* 2 tablespoons chopped fresh chives
* 2 tablespoons fresh lemon juice
* 2 teaspoons olive oil
* 1 1/2 pounds sea scallops
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
Preparation
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
Nutritional Information
Calories:
480 (10% from fat)
Fat:
5.1g (sat 1.7g,mono 1.9g,poly 0.7g)
Protein:
60.9g
Carbohydrate:
45.5g
Fiber:
2.2g
Cholesterol:
122mg
Iron:
1.1mg
Sodium:
875mg
Calcium:
95mg
Monday, April 27, 2009
Chicken and Bok Choy Stir-Fry
* 1 tablespoon canola oil
* 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
* kosher salt and black pepper
* 4 heads baby bok choy, quartered lengthwise
* 1/4 cup low-sodium soy sauce
* 1/4 cup store-bought barbebue sauce
* 4 scallions, thinly sliced
Directions
* 1Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
* 2Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
* 3In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.
* By Kate Merker and Sara Quessenberry, October 2008
Nutritional Information Servings Per Recipe 4
* Amount Per Serving
* Calories 268
* Fat 8g
* Cholesterol 94mg
* Carbohydrate 11g
* Calories From Fat 25%
* Sodium 837mg
* Fiber 2g
* Sugar 6g
* 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
* kosher salt and black pepper
* 4 heads baby bok choy, quartered lengthwise
* 1/4 cup low-sodium soy sauce
* 1/4 cup store-bought barbebue sauce
* 4 scallions, thinly sliced
Directions
* 1Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
* 2Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
* 3In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.
* By Kate Merker and Sara Quessenberry, October 2008
Nutritional Information Servings Per Recipe 4
* Amount Per Serving
* Calories 268
* Fat 8g
* Cholesterol 94mg
* Carbohydrate 11g
* Calories From Fat 25%
* Sodium 837mg
* Fiber 2g
* Sugar 6g
Slow-Cooker Asian Short Ribs
Makes 4 servings
Hands-on Time: 0hr 20m
Total Time: 7hr 50m
This recipe is: One Pot
Ingredients
* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 4 medium carrots, peeled and halved crosswise
* 1 small green cabbage (about 1 pound), quartered
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)
Directions
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
5. Note: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Tip
If you're pressed for time, use pork chops, which require just 12 minutes of cooking. Turn them only once.
Hands-on Time: 0hr 20m
Total Time: 7hr 50m
This recipe is: One Pot
Ingredients
* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 4 medium carrots, peeled and halved crosswise
* 1 small green cabbage (about 1 pound), quartered
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)
Directions
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
5. Note: Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Tip
If you're pressed for time, use pork chops, which require just 12 minutes of cooking. Turn them only once.
Spiced Braised Beef with Sweet Potatoes (Real Simple)
Makes 6 servings
Hands-on Time: 0hr 15m
Total Time: 4hr 30m
This recipe is: One Pot, Heart Healthy
Ingredients
* 1 1/2 pounds beef chuck, cut into chunks
* 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
* 1 28-ounce can whole peeled tomatoes
* 1 large red onion, cut into wedges
* 1/2 cup dried apricots
* 2 teaspoons ground cumin
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne
* kosher salt
* 1 10-ounce box couscous (1 1/2 cups)
* 1 15-ounce can chickpeas, rinsed
* 2 cups baby spinach (1 1/2 ounces)
* 1/4 cup roasted almonds, chopped
Directions
1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
3. Ten minutes before serving, prepare the couscous according to the package directions.
4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
5. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
6. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.
Tip
Don’t be tempted to substitute lean beef in this recipe. Fattier cuts are best for slow braises, since they stay moist through hours of cooking.
Hands-on Time: 0hr 15m
Total Time: 4hr 30m
This recipe is: One Pot, Heart Healthy
Ingredients
* 1 1/2 pounds beef chuck, cut into chunks
* 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
* 1 28-ounce can whole peeled tomatoes
* 1 large red onion, cut into wedges
* 1/2 cup dried apricots
* 2 teaspoons ground cumin
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne
* kosher salt
* 1 10-ounce box couscous (1 1/2 cups)
* 1 15-ounce can chickpeas, rinsed
* 2 cups baby spinach (1 1/2 ounces)
* 1/4 cup roasted almonds, chopped
Directions
1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
3. Ten minutes before serving, prepare the couscous according to the package directions.
4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
5. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
6. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.
Tip
Don’t be tempted to substitute lean beef in this recipe. Fattier cuts are best for slow braises, since they stay moist through hours of cooking.
Chicken With Tarragon and Leeks (Real Simple)
• 1 1/2 pounds baby new potatoes (about 16)
• 8 small skinless chicken thighs (1 1/2 pounds)
• 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1 cup dry white wine
• Kosher salt
• 1 10-ounce package frozen peas
• 1/3 cup heavy cream
• 1 tablespoon chopped fresh tarragon
1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
• 8 small skinless chicken thighs (1 1/2 pounds)
• 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1 cup dry white wine
• Kosher salt
• 1 10-ounce package frozen peas
• 1/3 cup heavy cream
• 1 tablespoon chopped fresh tarragon
1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
Chicken Manicotti
2 Tbs Olive Oil
1 Tbs garlic powder
1.5# Chicken Breast cut into small chunks
10 uncooked Manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozz cheese
1 cup frozen spinach/drained/thawed/defrosted
1/2 cup ricotta
2/3 cup water
Brown chicken in olive oil and garlic powder in pan. Mix chicken with spinach and ricotta. Spread 1 cup sauce in a 9x13 pan. Stuff chicken mixture into Manicotti shells and place on top of sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around the edges of the dish. Cover, bake at 375 for 50-60 min or until pasta is tender.
1 Tbs garlic powder
1.5# Chicken Breast cut into small chunks
10 uncooked Manicotti shells
1 jar spaghetti sauce
1 can mushrooms
2 cups shredded mozz cheese
1 cup frozen spinach/drained/thawed/defrosted
1/2 cup ricotta
2/3 cup water
Brown chicken in olive oil and garlic powder in pan. Mix chicken with spinach and ricotta. Spread 1 cup sauce in a 9x13 pan. Stuff chicken mixture into Manicotti shells and place on top of sauce. Top shells with mushrooms and pour remaining sauce over the top. Sprinkle with cheese. Pour water around the edges of the dish. Cover, bake at 375 for 50-60 min or until pasta is tender.
Rachel's Ginger Beef and Carrots
Add to bag of beef:
4 med carrots cut into ½” pieces (3+ cups?)
½ cup sliced green onions
2 tsp chopped garlic
2 tsp beef base
¼ cup soy sauce
1 Tbs grated ginger root
¼ tsp crushed red pepper
In a small bag:
1 pkg - 9 oz snap peas
1 jar - 4 oz pimentos
In small bag:
3 Tbs cornstarch
Take with you:
Brown Rice
4 med carrots cut into ½” pieces (3+ cups?)
½ cup sliced green onions
2 tsp chopped garlic
2 tsp beef base
¼ cup soy sauce
1 Tbs grated ginger root
¼ tsp crushed red pepper
In a small bag:
1 pkg - 9 oz snap peas
1 jar - 4 oz pimentos
In small bag:
3 Tbs cornstarch
Take with you:
Brown Rice
Smothered Steak
1.5# Stew Meat
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 small chopped onion
3 (8 oz) cans tomato sauce
3 Tbs soy sauce
1 can French style green beans
Rice?
Place four, salt, pepper in a bag and mix. Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze. Include can of beans with meal.
Mix the beans in the slow cooker with the other ingredients to cook. Cook 6-8 hours.
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 small chopped onion
3 (8 oz) cans tomato sauce
3 Tbs soy sauce
1 can French style green beans
Rice?
Place four, salt, pepper in a bag and mix. Place meat in bag and shake to coat. Mix all remaining ingredients except green beans together and pour over meat. Freeze. Include can of beans with meal.
Mix the beans in the slow cooker with the other ingredients to cook. Cook 6-8 hours.
Ham and Cornbread Casserole
2 eggs
1 (16 oz) can creamed corn
1 (16 oz) can whole corn
½ cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese
Beat eggs. Stir in creamed corns, butter and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 min or until center is done. Take out, sprinkle cheese on top. Return to oven until cheese is melted.
1 (16 oz) can creamed corn
1 (16 oz) can whole corn
½ cup sour cream
1 pkg corn muffin mix (Jiffy)
2 cups cubed ham
1 cup shredded cheddar cheese
Beat eggs. Stir in creamed corns, butter and sour cream. Add muffin mix and ham. Pour into greased 9x13 pan. Bake 375 for 45 min or until center is done. Take out, sprinkle cheese on top. Return to oven until cheese is melted.
Chicken and Zesty Broccoli
1# chicken breast, cut into strips
4 Cup Brocolli Florets
1 red bell pepper chopped
1 onion chopped
1 can cream of Broccoli soup
½ cup water
1 tsp dried basil leaves
½ cup shredded cheddar cheese
In large skillet coated with spray, stir-fry the broccoli, pepper and onion until crisp-tender, about 4 min. Remove and set aside.
Coat pan again with spray and add the chicken. Stir fry until no linger pink, about 6 min. Add the soup, water and basil. Mix well and add veggie mixture. Add cheese stirring until melted.
4 Cup Brocolli Florets
1 red bell pepper chopped
1 onion chopped
1 can cream of Broccoli soup
½ cup water
1 tsp dried basil leaves
½ cup shredded cheddar cheese
In large skillet coated with spray, stir-fry the broccoli, pepper and onion until crisp-tender, about 4 min. Remove and set aside.
Coat pan again with spray and add the chicken. Stir fry until no linger pink, about 6 min. Add the soup, water and basil. Mix well and add veggie mixture. Add cheese stirring until melted.
Shrimp Casserole
1.5# Med shrimp
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.
Beefy Green Chili Enchilada Casserole
1# Beef Sirloin
1 tsp Minced Garlic
1 (10 oz) can tomatoes and green chilies
2 Tbs chili powder
12 (6”) flour tortillas
1 cup corn
2 cups canned green chili enchilada sauce
2 cups cheddar/jack cheese
Cook beef and garlic and drain. Add tomatoes with Green Chilies, corn, chili powder, season w/ salt and pepper to taste.
Coat 13x9 dish with spray. Cover bottom with quarteed tortillas. Layer with half of the meat mix, some sauce, some cheese. Repeat. Reserve some cheese for the top.
Bake 350 for 25-30 min. Let set 5 min and serve.
1 tsp Minced Garlic
1 (10 oz) can tomatoes and green chilies
2 Tbs chili powder
12 (6”) flour tortillas
1 cup corn
2 cups canned green chili enchilada sauce
2 cups cheddar/jack cheese
Cook beef and garlic and drain. Add tomatoes with Green Chilies, corn, chili powder, season w/ salt and pepper to taste.
Coat 13x9 dish with spray. Cover bottom with quarteed tortillas. Layer with half of the meat mix, some sauce, some cheese. Repeat. Reserve some cheese for the top.
Bake 350 for 25-30 min. Let set 5 min and serve.
Spicy Cajun Gumbo
1 lb. boneless, skinless chicken cut into strips
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley
Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a crock pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to crock pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into crock pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.
I you don't have a crock pot substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley
Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a crock pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to crock pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into crock pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.
I you don't have a crock pot substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.
Chicken Au Poivre (Kristy: Muscle & Fitness Mag)
2 tsp green peppercorns
2 Tbs white wine
4 Tbs minced shallots
2 tsp butter
5 Tbs sherry
1.3 cups beef stock or demi-glace
2 Tbs cornstarch mixed w/ 2 Tbs water (optional)
2 Tbs Dijon mustard
8 tsp heavy cream
8 chicken breasts
1 tsp salt
1 tsp black pepper
4 Tbs EVOO
8 cups cremini mushrooms (baby portabellas)
1 cup chicken stock
Combine peppercorns and wine in a small sauté pan. Bring to a boil and cook until wine has evaporated. Cool peppercorns and coarsely chop in a coffee grinder or crush with the flat side of a chopping knife.
In a large sauté pan, melt butter and add shallots. Cook over low heat until slightly browned, about 2 min. Add peppercorns and sherry. Simmer 1 min.
Add stock or demi-glace and bring to a boil. If using stock, thicken with cornstarch mixture. Reduce heat and whisk in Dijon mustard until combined. Remove from heat and whisk in cream. Set aside.
Cut each breast in half horizontally to form 2 medallions. Pound slightly to 1/4" thickness. Season with salt and pepper.
Heat EVOO in large sauté pan and add chicken. Cook over med heat until golden brown on one side. Turn chicken and add mushrooms. Sautee briefly. Add stock and cook until heated through. Thicken with the other half of the cornstarch mixture if necessary.
Place breasts on a platter and spoon sauce on top.
2 Tbs white wine
4 Tbs minced shallots
2 tsp butter
5 Tbs sherry
1.3 cups beef stock or demi-glace
2 Tbs cornstarch mixed w/ 2 Tbs water (optional)
2 Tbs Dijon mustard
8 tsp heavy cream
8 chicken breasts
1 tsp salt
1 tsp black pepper
4 Tbs EVOO
8 cups cremini mushrooms (baby portabellas)
1 cup chicken stock
Combine peppercorns and wine in a small sauté pan. Bring to a boil and cook until wine has evaporated. Cool peppercorns and coarsely chop in a coffee grinder or crush with the flat side of a chopping knife.
In a large sauté pan, melt butter and add shallots. Cook over low heat until slightly browned, about 2 min. Add peppercorns and sherry. Simmer 1 min.
Add stock or demi-glace and bring to a boil. If using stock, thicken with cornstarch mixture. Reduce heat and whisk in Dijon mustard until combined. Remove from heat and whisk in cream. Set aside.
Cut each breast in half horizontally to form 2 medallions. Pound slightly to 1/4" thickness. Season with salt and pepper.
Heat EVOO in large sauté pan and add chicken. Cook over med heat until golden brown on one side. Turn chicken and add mushrooms. Sautee briefly. Add stock and cook until heated through. Thicken with the other half of the cornstarch mixture if necessary.
Place breasts on a platter and spoon sauce on top.
Almond Crusted Tilapia
2 lemons
2 TBSP olive oil
1/8 tsp ground pepper
4 tilapia fillets…total 1.5 lbs
¼ cup natural sliced almonds
1 sm. Onion, chopped
1 bag (12 oz.) trimmed fresh green beans
1 pkg. (10 oz) sliced white mushrooms
2 TBSP water
Preheat oven 425. From 1 lemon, grate 1 tsp. peel and squeeze 3 TBSP juice. Cut 2nd lemon into wedges. In cup, mix lemon peel & 1 TBSP juice, 1 TBSP oil & ground pepper.
Spray glass dish with nonstick spray. Place tilapia, dark side down, and drizzle with lemon mixture. Top w/ almonds, pressing them on. Bake 15 minutes.
In 12 in. skillet, heat remaining 1 TBSP EVOO and add onion and cook 5-6 minutes or till golden. Stir in green beans, mushrooms, water and ¼ tsp salt & 1/8 tsp pepper. Cook 6 minutes until liquid evaporates and beans are tender. Toss w/ lemon juice and serve lemon wedges with tilapia.
2 TBSP olive oil
1/8 tsp ground pepper
4 tilapia fillets…total 1.5 lbs
¼ cup natural sliced almonds
1 sm. Onion, chopped
1 bag (12 oz.) trimmed fresh green beans
1 pkg. (10 oz) sliced white mushrooms
2 TBSP water
Preheat oven 425. From 1 lemon, grate 1 tsp. peel and squeeze 3 TBSP juice. Cut 2nd lemon into wedges. In cup, mix lemon peel & 1 TBSP juice, 1 TBSP oil & ground pepper.
Spray glass dish with nonstick spray. Place tilapia, dark side down, and drizzle with lemon mixture. Top w/ almonds, pressing them on. Bake 15 minutes.
In 12 in. skillet, heat remaining 1 TBSP EVOO and add onion and cook 5-6 minutes or till golden. Stir in green beans, mushrooms, water and ¼ tsp salt & 1/8 tsp pepper. Cook 6 minutes until liquid evaporates and beans are tender. Toss w/ lemon juice and serve lemon wedges with tilapia.
Spicy Coconut Shrimp with Rice
Place in a small bag:
1 ½ Tbs. Thai Kitchen Red Curry Paste
Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil
In another bag:
1# large RAW shrimp (either peeled or shells on is fine)
In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4
Put the above bags in one large Ziploc with cooking instructions.
Include: 1 (14 oz.) can Lite Coconut Milk
Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.
1 ½ Tbs. Thai Kitchen Red Curry Paste
Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil
In another bag:
1# large RAW shrimp (either peeled or shells on is fine)
In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4
Put the above bags in one large Ziploc with cooking instructions.
Include: 1 (14 oz.) can Lite Coconut Milk
Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.
Salmon with Curried Balsamic Orange Glaze
2 tablespoons canola oil
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper. Cook skin-side down first.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper. Cook skin-side down first.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!
Rotel Spicy Meatloaf (Tracy Harnish)
1-1/2 lbs ground beef
3 slices of bread, crumbled
1 egg
10 oz can rotel tomatoes with green chilies
1 chopped small onion
2 tsp chili powder
¼ tsp black pepper
1/3 cup chili sauce
Mix everything but the chili sauce and form into a loaf. Cook (thawed) for one hour at 375. Put the chili sauce on top and cook for 15 more minutes.
3 slices of bread, crumbled
1 egg
10 oz can rotel tomatoes with green chilies
1 chopped small onion
2 tsp chili powder
¼ tsp black pepper
1/3 cup chili sauce
Mix everything but the chili sauce and form into a loaf. Cook (thawed) for one hour at 375. Put the chili sauce on top and cook for 15 more minutes.
Spicy Orange Beef & Broccoli Stir-Fry
Hints of orange and a touch of heat dress up a classic combination. Serve with rice.
Makes 6 servings, generous 1 cup each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
3 oranges
3 tablespoons reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/2 teaspoon sugar
3 teaspoons peanut oil or canola oil, divided
1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
6-8 small dried red chiles
2 pounds broccoli, cut into small florets (6 cups)
1/3 cup water
1 red bell pepper, seeded and sliced
1/2 cup sliced scallion greens
1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
2. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
3. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
4. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
NUTRITION INFORMATION: Per serving: 232 calories; 6 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 25 g carbohydrate; 23 g protein; 9 g fiber; 353 mg sodium; 941 mg potassium.
Nutrition bonus: Vitamin C (400% daily value), Vitamin A (130% dv),
Fiber (36% dv), Iron (20% dv), Calcium (15% dv).
Makes 6 servings, generous 1 cup each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
3 oranges
3 tablespoons reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/2 teaspoon sugar
3 teaspoons peanut oil or canola oil, divided
1 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
6-8 small dried red chiles
2 pounds broccoli, cut into small florets (6 cups)
1/3 cup water
1 red bell pepper, seeded and sliced
1/2 cup sliced scallion greens
1. With a small sharp knife or vegetable peeler, carefully pare wide strips of zest from one of the oranges. Cut zest into 1-inch strips and set aside. Squeeze juice from all the oranges into a small bowl (for about 3/4 cup). Add soy sauce, rice wine (or sherry), cornstarch and sugar and stir to combine; set aside.
2. Heat 1 teaspoon oil in a wok or large skillet over high heat until almost smoking. Add beef and stir-fry just until no longer pink on the outside, about 1 minute. Transfer to a plate lined with paper towels and set aside.
3. Add the remaining 2 teaspoons oil to the pan and heat until very hot. Add garlic, ginger, chiles and the reserved orange zest; stir-fry until fragrant, about 30 seconds. Add broccoli and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli sizzles, about 3 minutes. Add bell pepper and stir-fry for 1 minute more.
4. Stir the reserved orange sauce and pour it into the wok. Bring to a boil, stirring; cook until the sauce has thickened slightly, 1 to 2 minutes. Add scallion greens and the reserved beef and toss to coat with sauce; heat through.
NUTRITION INFORMATION: Per serving: 232 calories; 6 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 25 g carbohydrate; 23 g protein; 9 g fiber; 353 mg sodium; 941 mg potassium.
Nutrition bonus: Vitamin C (400% daily value), Vitamin A (130% dv),
Fiber (36% dv), Iron (20% dv), Calcium (15% dv).
Curried Mushroom Soup (Oprah)
Makes 4 servings, 196 cal., 1.6 fat gr. Each serving
2 cups boiling water
1 cup assorted dried oyster, morel & porcini mushrooms (1 oz. dried)
Light vegetable oil spray
1 ½ cups chopped leek, white part only (2-3 leaks)
2 TBS flour
1 TBS curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh Portobello mushrooms (3 smallish mushrooms)
4 cups chopped fresh Shiitake mushrooms (10-12 mushrooms)
1 TBS Dry Sherry
1 TBS chopped fresh chervil or 2 TBS dried
Pour boiling water over dried mushrooms in a bowl- set aside to soak. Spray medium heat large stock pot 2xs with cooking spray and add leeks.
Saute leaks for 3 minutes, stirring until translucent.
Add flour and curry. Stir until coated.
Add milk and bouillon cube.
Raise heat to high and cook just until bubbles begin to form around edge.
Reduce heat to low and whisk. Stir in fresh mushrooms and cook 5 minutes
Remove soaking mushrooms and squeeze out excess liquid.
Chop mushroom roughly.
Add to pot and cook 1 more minute. Stir in sherry. Garnish with chervil.
2 cups boiling water
1 cup assorted dried oyster, morel & porcini mushrooms (1 oz. dried)
Light vegetable oil spray
1 ½ cups chopped leek, white part only (2-3 leaks)
2 TBS flour
1 TBS curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh Portobello mushrooms (3 smallish mushrooms)
4 cups chopped fresh Shiitake mushrooms (10-12 mushrooms)
1 TBS Dry Sherry
1 TBS chopped fresh chervil or 2 TBS dried
Pour boiling water over dried mushrooms in a bowl- set aside to soak. Spray medium heat large stock pot 2xs with cooking spray and add leeks.
Saute leaks for 3 minutes, stirring until translucent.
Add flour and curry. Stir until coated.
Add milk and bouillon cube.
Raise heat to high and cook just until bubbles begin to form around edge.
Reduce heat to low and whisk. Stir in fresh mushrooms and cook 5 minutes
Remove soaking mushrooms and squeeze out excess liquid.
Chop mushroom roughly.
Add to pot and cook 1 more minute. Stir in sherry. Garnish with chervil.
Tangy Slow Cooker Pot Roast (Lori Hogan)
1 boneless beef chuck roast – 2 to 3 pounds
2 tsp. Hungarian paprika
2tsp. Monterey Steak Rub
2 Tbls. Olive oil
½ cup beef broth
½ c. red wine
3 Tbls. Balsamic vinegar
1 Tbls. Honey
4 oz. tomato sauce
1 large onion, quartered, sliced
1 large carrot, cut in ½-inch slices
3 cloves garlic, thinly sliced
heat olive oil in skillet over med-high heat
Rub roast with paprika and steak rub into all sides. Cook roast in skillet for about 5 minutes on each side to brown. Put onion, carrots, and garlic in bottom of slow cooker and place roast on top. Pour the broth/wine mixture into the hot skillet and use spatula to scrape up any browned bits; pour over roast in slow cooker. Cover and cook on HIGH for 1 hour. Rdeuce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 ½ to 4 ½ hours.
2 tsp. Hungarian paprika
2tsp. Monterey Steak Rub
2 Tbls. Olive oil
½ cup beef broth
½ c. red wine
3 Tbls. Balsamic vinegar
1 Tbls. Honey
4 oz. tomato sauce
1 large onion, quartered, sliced
1 large carrot, cut in ½-inch slices
3 cloves garlic, thinly sliced
heat olive oil in skillet over med-high heat
Rub roast with paprika and steak rub into all sides. Cook roast in skillet for about 5 minutes on each side to brown. Put onion, carrots, and garlic in bottom of slow cooker and place roast on top. Pour the broth/wine mixture into the hot skillet and use spatula to scrape up any browned bits; pour over roast in slow cooker. Cover and cook on HIGH for 1 hour. Rdeuce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 ½ to 4 ½ hours.
Super Sloppy Joes (Lori Hogan)
1 Tbls. Olive oil
1 & ¼ poutnd ground beef
¼ C. brown sugar
2 to 2 ½ tsps. Steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbls. Red wine vinegar
1 Tbls. Worcestershire sauce
1 C. tomato sauce
4 crusty rolls, split
Heat a large skillet over med.-high heat. Add oil and beef to pan, spreading it around to break it up. Add brown sugar and steak seasoning to skillet. When meat is brown, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add remaining ingredients and stir to combine. Reduce heat to simmer and cook mixture 5 min. longer.
Lightly toast buns and butter – scoop Sloppy Joe mixture onto buns and enjoy.
1 & ¼ poutnd ground beef
¼ C. brown sugar
2 to 2 ½ tsps. Steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 Tbls. Red wine vinegar
1 Tbls. Worcestershire sauce
1 C. tomato sauce
4 crusty rolls, split
Heat a large skillet over med.-high heat. Add oil and beef to pan, spreading it around to break it up. Add brown sugar and steak seasoning to skillet. When meat is brown, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add remaining ingredients and stir to combine. Reduce heat to simmer and cook mixture 5 min. longer.
Lightly toast buns and butter – scoop Sloppy Joe mixture onto buns and enjoy.
Zucchini and Asparagus Strata
serves 4
1/2 pound asparagus, cut into 1-inch segments
1 medium zucchini, thinly sliced
4 leftover dinner roles (stale is good), or 4 slices of white bread, torn into 1-inch pieces
1/3 cup shredded Havarti cheese
4 eggs
1 1/2 cup milk
Salt
Fresh ground pepper
1 Tablespoon butter, melted
Preheat oven to 350°F. Lightly grease a pie pan. In a large bowl, whisk together eggs and milk. Mix in salt and pepper. Add bread, asparagus and most of the cheese (reserve a couple tablespoons), and mix gently until bread pieces are all coated in egg mixture. Pour into pie pan.
Bake, uncovered, for 15 minutes. Remove from oven and place zucchini slices on top. Brush with melted butter. Bake for another 20 minutes, or until eggs have set. Sprinkle remaining cheese on top, and place under the broiler for no more than a minute, just to brown the cheese a little. Cool slightly before serving.
1/2 pound asparagus, cut into 1-inch segments
1 medium zucchini, thinly sliced
4 leftover dinner roles (stale is good), or 4 slices of white bread, torn into 1-inch pieces
1/3 cup shredded Havarti cheese
4 eggs
1 1/2 cup milk
Salt
Fresh ground pepper
1 Tablespoon butter, melted
Preheat oven to 350°F. Lightly grease a pie pan. In a large bowl, whisk together eggs and milk. Mix in salt and pepper. Add bread, asparagus and most of the cheese (reserve a couple tablespoons), and mix gently until bread pieces are all coated in egg mixture. Pour into pie pan.
Bake, uncovered, for 15 minutes. Remove from oven and place zucchini slices on top. Brush with melted butter. Bake for another 20 minutes, or until eggs have set. Sprinkle remaining cheese on top, and place under the broiler for no more than a minute, just to brown the cheese a little. Cool slightly before serving.
Sausage and Red Pepper Calzones
1 teaspoon olive oil
2 cups thinly sliced red bell pepper (about 2)
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage (such as Gerhard's), cut into 1/4-inch slices
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup no-salt-added tomato sauce
1/4 cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Preparation
I USE A PACKAGED PIZZA CRUST RECIPE FOR THE OUTSIDE SO DISREGARD EVERYTHING UNTIL “To prepare filling”.
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well. Preheat oven to 450°. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.
Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze. Preheat oven to 450°. To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.
2 cups thinly sliced red bell pepper (about 2)
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage (such as Gerhard's), cut into 1/4-inch slices
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup no-salt-added tomato sauce
1/4 cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Preparation
I USE A PACKAGED PIZZA CRUST RECIPE FOR THE OUTSIDE SO DISREGARD EVERYTHING UNTIL “To prepare filling”.
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well. Preheat oven to 450°. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.
Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze. Preheat oven to 450°. To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.
20-Minute Skillet Salmon
4 servings
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Make It
HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Make It
HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
Herbed Tomatoes, Chicken & Rice
4 servings
1/4 cup KRAFT Light House Italian Dressing
4 small boneless skinless chicken breast halves (about 1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1 tomato, chopped
2 Tbsp. chopped cilantro
Make It
HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove from skillet; set aside.
ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle with cheese; cover.
COOK on low heat 5 min. Top with tomato and cilantro.
1/4 cup KRAFT Light House Italian Dressing
4 small boneless skinless chicken breast halves (about 1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1 tomato, chopped
2 Tbsp. chopped cilantro
Make It
HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove from skillet; set aside.
ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle with cheese; cover.
COOK on low heat 5 min. Top with tomato and cilantro.
French Onion-Pork Chop Skillet
6 servings
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; keep warm. Continue cooking onions 5 min. or until golden brown, stirring occasionally.
ADD Worcestershire sauce to skillet; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.
MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted.
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; keep warm. Continue cooking onions 5 min. or until golden brown, stirring occasionally.
ADD Worcestershire sauce to skillet; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.
MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted.
Hoisin Pork and Noodles
A quick-to-fix dish with a great taste! Lots of color and crunch.
Serving: 6
12 ounces medium egg noodles
1 1/4 lb pork tenderloin, trimmed of fat
2 tsp Chinese sesame oil
4 minced cloves garlic
2 tsp minced fresh ginger (peeled)
1 red bell pepper, cut into short, thin strips
1 1/2 cups snow peas
1/2 cup low-sodium chicken broth
1 tbsp cornstarch
1/2 cup hoisin sauce
1 tbsp light soy sauce
1/2 cup thinly sliced green onion
1/4 cup chopped peanuts
1. Prepare noodles according to package directions.
2. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
3. Heat oil in a large deep nonstick skillet over medium-high heat until hot.
4. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
5. Transfer mixture to a bowl; set aside.
6. Add bell pepper and snow peas to skillet; stir fry 1 minute.
7. Combine broth and cornstarch; mix well.
8. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
9. Add pork mixture; stir-fry 1 minute or until pork is cooked through.
10. Drain noodles; transfer to 6 serving plates.
11. Spoon pork mixture over noodles; sprinkle with green onions.
12. Garnish with peanuts or cashews, if desired.
13. SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
Based on individual serving.
Calories: 416
Total Fat: 10 g
Carbohydrates: 49 g
Protein: 29 g
Serving: 6
12 ounces medium egg noodles
1 1/4 lb pork tenderloin, trimmed of fat
2 tsp Chinese sesame oil
4 minced cloves garlic
2 tsp minced fresh ginger (peeled)
1 red bell pepper, cut into short, thin strips
1 1/2 cups snow peas
1/2 cup low-sodium chicken broth
1 tbsp cornstarch
1/2 cup hoisin sauce
1 tbsp light soy sauce
1/2 cup thinly sliced green onion
1/4 cup chopped peanuts
1. Prepare noodles according to package directions.
2. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
3. Heat oil in a large deep nonstick skillet over medium-high heat until hot.
4. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
5. Transfer mixture to a bowl; set aside.
6. Add bell pepper and snow peas to skillet; stir fry 1 minute.
7. Combine broth and cornstarch; mix well.
8. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
9. Add pork mixture; stir-fry 1 minute or until pork is cooked through.
10. Drain noodles; transfer to 6 serving plates.
11. Spoon pork mixture over noodles; sprinkle with green onions.
12. Garnish with peanuts or cashews, if desired.
13. SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.
Based on individual serving.
Calories: 416
Total Fat: 10 g
Carbohydrates: 49 g
Protein: 29 g
Lime-Peanut-Ginger Chicken
Serving: 4
4 boneless, skinless chicken-breast halves
1/2 cup fresh lime juice
1 clove garlic
1 tablespoon sliced ginger root
1 teaspoon whole peppercorns
1 teaspoon dried basil
1 tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon honey
1 tablespoon water
1 tablespoon grated lemon peel
5 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons peanut butter
2 cups sliced mushrooms
Green onions, for garnish
Cut chicken into bite size pieces and marinate in lime juice for at least 2 hours in refrigerator. Make a dressing by chopping garlic, ginger, and peppercorns in food processor or blender until pepper is no longer whole. Blend in basil, soy sauce, vinegar, honey, water, and grated lemon peel. Pour 2 tablespoons of olive oil into blender and process until smooth. Set dressing aside.
Remove chicken from marinade and sauté it in sesame oil and olive oil until it turns white. Add dressing and stir until chicken is well coated and sauce is warm. Mix in peanut butter. Stir in mushrooms. Add cornstarch mixture to thicken sauce. Sprinkle green onions on top and serve over rice.
Spicy Mary Burgers
1/4 cup Tomato Juice
1 Large Egg
1/4 cup Fine Dried Bread Crumbs
1/4 cup finely chopped, drained dried tomatoes packed in oil
1 tbsp. Worcestershire sauce
1 1/2 tsp. celery salt
1 1/2 tsp. hot sauce
1 tbsp. minced garlic (optional)
1 1/4 lbs. 93% lean ground beef
1/2 cup Safeway Mayonnaise
1 tbsp. prepared horseradish
4 hamburger buns, split horizontally
Garnishes: Safeway Ketchup, thinly sliced cucumber, tomato, and onion
1. In a bowl, combine tomato juice, egg, bread crumbs, dried tomatoes, Worcestershire sauce, celery salt, hot sauce, and garlic, if you like. Add ground beef and gently mix with a fork just until ingredients are evenly blended.
2. Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4-in.-thick patties. If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
3. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
4. In a small bowl, blend mayonnaise and horseradish with a fork.
5. Lay patties on well-oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is no longer pink in center (cut to test), about 10 minutes total. During the last minute of cooking time, place buns with cut sides down next to burgers and cook until toasted.
6. Transfer buns to a platter and tuck burgers inside. Spread horseradish mayonnaise on buns and garnish to taste.
PER SERVING 604 CAL., 53% (321 CAL.) FROM FAT; 36 G PROTEIN; 36 G FAT (6.7 G SAT.); 32 G CARBO (2.3 G FIBER); 965 MG SODIUM; 155 MG CHOL.
1 Large Egg
1/4 cup Fine Dried Bread Crumbs
1/4 cup finely chopped, drained dried tomatoes packed in oil
1 tbsp. Worcestershire sauce
1 1/2 tsp. celery salt
1 1/2 tsp. hot sauce
1 tbsp. minced garlic (optional)
1 1/4 lbs. 93% lean ground beef
1/2 cup Safeway Mayonnaise
1 tbsp. prepared horseradish
4 hamburger buns, split horizontally
Garnishes: Safeway Ketchup, thinly sliced cucumber, tomato, and onion
1. In a bowl, combine tomato juice, egg, bread crumbs, dried tomatoes, Worcestershire sauce, celery salt, hot sauce, and garlic, if you like. Add ground beef and gently mix with a fork just until ingredients are evenly blended.
2. Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4-in.-thick patties. If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
3. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
4. In a small bowl, blend mayonnaise and horseradish with a fork.
5. Lay patties on well-oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is no longer pink in center (cut to test), about 10 minutes total. During the last minute of cooking time, place buns with cut sides down next to burgers and cook until toasted.
6. Transfer buns to a platter and tuck burgers inside. Spread horseradish mayonnaise on buns and garnish to taste.
PER SERVING 604 CAL., 53% (321 CAL.) FROM FAT; 36 G PROTEIN; 36 G FAT (6.7 G SAT.); 32 G CARBO (2.3 G FIBER); 965 MG SODIUM; 155 MG CHOL.
Chicken Casserole
¼ Cup slivered almonds (or sliced)
2 Cups Pepperidge Farm Stuffing
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 Cups cooked, boned chicken
1 can French Style green beans drained
2 TBL melted butter
¼ Cup hot water
½ Cup milk
1 can sliced water chestnuts
1 can mushroom pieces
Spray a shallow baking dish with non stick spray. Spread 1 cup dry stuffing mix. In a separate bowl, mix almonds, soups, chicken, green beans, milk, water chestnuts and mushroom pieces together. Pour over stuffing mix. Top with remaining cup of stuffing. Melt butter in water and pour over top. Cook at 400º for 30 minutes or until brown and bubbly. Serves 10 (8)
Notes:
1. I increased the stuffing on both bottom and top by about ¼ cup.
2. Any “creamy” soup would work.
3. Canned chicken can be used.
4. Fresh or frozen mushrooms can be used.
5. Can be frozen, thawed and cooked.
Risotto with Italian Sausage, Caramelized Onions & Bitter Greens
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage
1/4 cup chopped shallots
1 cup Arborio rice or other medium-grain rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind
1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.
3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
4 servings (serving size: 1 cup)
Nutritional Information
CALORIES 390(24% from fat); FAT 10.3g (sat 3.6g,mono 3.6g,poly 1.4g); PROTEIN 21.1g; CHOLESTEROL 54mg; CALCIUM 104mg; SODIUM 900mg; FIBER 4.4g; IRON 2.4mg; CARBOHYDRATE 53.1g
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage
1/4 cup chopped shallots
1 cup Arborio rice or other medium-grain rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind
1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.
3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
4 servings (serving size: 1 cup)
Nutritional Information
CALORIES 390(24% from fat); FAT 10.3g (sat 3.6g,mono 3.6g,poly 1.4g); PROTEIN 21.1g; CHOLESTEROL 54mg; CALCIUM 104mg; SODIUM 900mg; FIBER 4.4g; IRON 2.4mg; CARBOHYDRATE 53.1g
Beef Tenderloin Steaks with Shiitake Mushroom Sauce
4 (4-ounce) beef tenderloin steaks, trimmed (
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves
1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish.
Yield
4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)
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