* 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
Monday, April 27, 2009
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)
Spinach, Red Pepper & Feta Quiche
1 frozen prepared pie shell
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 (4-ounce) jars chopped pimentos, excess liquid squeezed out
3 garlic cloves, minced
1 (10-ounce) package frozen leaf spinach, thawed, excess liquid squeezed out and chopped
3 large eggs
1/4 cup grated Parmesan
1 cup milk
2/3 cup (
Preheat oven to 350 degrees F.
Blind bake the crust: Line the pie shell with aluminum foil and weight it with pie weights or beans. Bake for 15 to 20 minutes until light golden brown.
Increase oven temperature to 375 degrees F.
In a large skillet, heat oil over moderate heat. Add onion and cook until softened. Turn up heat to moderately high. Add pimentos, garlic, and spinach and cook, stirring until just heated through. Drain off any excess liquid. Beat the eggs in a bowl and add the Parmesan and milk. Add the spinach mixture and feta, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set.
Thursday, April 23, 2009
Sara's Thai Chicken Takeout
2 Tbsp Sesame oil
1 pound boneless skinless chicken sliced into strips (I use the frozen kind and slice it when it is slightly thawed)
2 tsp ginger
1/2 C hoisin sauce
1/2 C creamy peanut butter
1 tsp cayenne pepper
1 bag of frozen carrots, corn, peas and green bean mixed veggis
Heat oil in skillet and cook chicken until it's no longer pink. Reduce heat to low and add rest of ingredients. Cook mixture 2 minutes until it is bubbly. Remove from heat. Serve with spaghetti noodles.
1 pound boneless skinless chicken sliced into strips (I use the frozen kind and slice it when it is slightly thawed)
2 tsp ginger
1/2 C hoisin sauce
1/2 C creamy peanut butter
1 tsp cayenne pepper
1 bag of frozen carrots, corn, peas and green bean mixed veggis
Heat oil in skillet and cook chicken until it's no longer pink. Reduce heat to low and add rest of ingredients. Cook mixture 2 minutes until it is bubbly. Remove from heat. Serve with spaghetti noodles.
Tomato Stuffed Flounder
1 cup grape tomatoes, quartered
3/4 cup prepared basil pesto
4 flounder fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large lemon
2 packages (8.8 ounces each) ready-to-reheat long-grain white rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small sweet red pepper, cored, seeded and thinly sliced
Directions
1. Heat oven to 400 F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a small bowl, toss the tomatoes with 1/4 cup of the pesto. Spread the fish fillets out flat on a work surface. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, using a toothpick to secure if needed. Season the fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Slice half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice.
3. Place fish in prepared dish; bake at 400 F. for 25 minutes, until fish flakes easily.
4. About 5 minutes before fish is done, microwave rice following package directions. Microwave spinach until just heated through.
5. In a large bowl, mix rice, spinach, red pepper, remaining 1/8 teaspoon each salt and pepper, remaining 1/2 cup of the pesto and reserved lemon juice. Serve rice with fish.
3/4 cup prepared basil pesto
4 flounder fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large lemon
2 packages (8.8 ounces each) ready-to-reheat long-grain white rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small sweet red pepper, cored, seeded and thinly sliced
Directions
1. Heat oven to 400 F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a small bowl, toss the tomatoes with 1/4 cup of the pesto. Spread the fish fillets out flat on a work surface. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, using a toothpick to secure if needed. Season the fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Slice half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice.
3. Place fish in prepared dish; bake at 400 F. for 25 minutes, until fish flakes easily.
4. About 5 minutes before fish is done, microwave rice following package directions. Microwave spinach until just heated through.
5. In a large bowl, mix rice, spinach, red pepper, remaining 1/8 teaspoon each salt and pepper, remaining 1/2 cup of the pesto and reserved lemon juice. Serve rice with fish.
Tikki Hut Chicken Drumsticks
1/4 cup honey
1/4 cup ketchup
1 tablespoon soy sauce
2 teaspoons grated ginger
3 pounds chicken drumsticks (or breasts)
3 cups cornflakes, crushed to crumbs
1 can (8-1/4 ounces) crushed pineapple
1/8 teaspoon salt
Directions
1. Heat oven to 375°F. Line a baking pan with foil.
2. In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 tablespoons of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minutes.
3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks.
1/4 cup ketchup
1 tablespoon soy sauce
2 teaspoons grated ginger
3 pounds chicken drumsticks (or breasts)
3 cups cornflakes, crushed to crumbs
1 can (8-1/4 ounces) crushed pineapple
1/8 teaspoon salt
Directions
1. Heat oven to 375°F. Line a baking pan with foil.
2. In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 tablespoons of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minutes.
3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks.
Thai Summer Squash & Tofu with Fresh Corn
1 teaspoon roasted peanut oil or vegetable oil
1 cup diced yellow squash
1 cup diced zucchini
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt, divided
3 cups fresh corn kernels (about 4 ears)
1 cup light coconut milk
3/4 cup (1/2-inch) sliced green onions
1/3 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 teaspoon low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
2 cups hot cooked basmati rice
2 tablespoons chopped unsalted cashews, toasted
Preparation
Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.
1 cup diced yellow squash
1 cup diced zucchini
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt, divided
3 cups fresh corn kernels (about 4 ears)
1 cup light coconut milk
3/4 cup (1/2-inch) sliced green onions
1/3 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 teaspoon low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
2 cups hot cooked basmati rice
2 tablespoons chopped unsalted cashews, toasted
Preparation
Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.
Thai-Style Chicken
1 1/2 teaspoons vegetable oil
1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1/2 teaspoon red curry paste
1/8 teaspoon black pepper
1 pound chicken breast tenders
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute
1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1/2 teaspoon red curry paste
1/8 teaspoon black pepper
1 pound chicken breast tenders
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute
Spicy Thai Coconut Shrimp Soup
3/4 pound peeled and deveined shrimp *
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms,
sliced 2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge
Preparation
Peel shrimp and set aside.
Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in shrimp, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms,
sliced 2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge
Preparation
Peel shrimp and set aside.
Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in shrimp, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
Indian Spiced Salmon
4 pcs salmon fillet about 6 oz each. (1.5#)
2 Tbs melted butter
3 Tbs brown sugar
2 tsp coriander
1/2 tsp ground fennel seeds
½ - ¾ tsp cayenne pepper
½ tsp cardamom
½ tsp cumin
½ tsp salt
¼ tsp pepper
¼ tsp cloves
¼ tsp cinnamon
1 Tbs lemon juice
2 Tbs chopped fresh cilantro
Rinse salmon and pat dry. Line baking pan with foil and set pieces skin side down 1” apart. In small bowl mix butter, sugar, spices and lemon juice. Brush mixture evenly over tops and sides of salmon.
Bake at 400 10 minutes. Turn oven to broil and broil salmon 6” from heat until top is well browned and top is bubbling.
Serve over yellow saffron rice. (Mahatma brand)
2 Tbs melted butter
3 Tbs brown sugar
2 tsp coriander
1/2 tsp ground fennel seeds
½ - ¾ tsp cayenne pepper
½ tsp cardamom
½ tsp cumin
½ tsp salt
¼ tsp pepper
¼ tsp cloves
¼ tsp cinnamon
1 Tbs lemon juice
2 Tbs chopped fresh cilantro
Rinse salmon and pat dry. Line baking pan with foil and set pieces skin side down 1” apart. In small bowl mix butter, sugar, spices and lemon juice. Brush mixture evenly over tops and sides of salmon.
Bake at 400 10 minutes. Turn oven to broil and broil salmon 6” from heat until top is well browned and top is bubbling.
Serve over yellow saffron rice. (Mahatma brand)
Shrimp Pad Thai
8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
Polenta Gratin with Mushrooms and Fontina
1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
Cooking spray
1 (8-ounce) package presliced mushrooms
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese
Preparation
Preheat oven to 500°.
Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.
Cooking spray
1 (8-ounce) package presliced mushrooms
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese
Preparation
Preheat oven to 500°.
Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.
Asparagus & Chicken Carbonara
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Veggie & Sausage Soup
½ to 1 pound sweet Italian sausage (can be omitted)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 small zucchini, diced
1 (28 oz) can, undrained, chopped tomatoes
1 potato, peeled, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
1 tsp each dried oregano and basil
1 can (18 oz) great northern white beans, drained
¼ cup grated Parmesan cheese
½ cup chopped parsley
salt/pepter to taste
In large sauce pan, cook meat over medium heat until brown, breaking up with fork; drain off fat. Add onion; cook, stirring for 3 or 4 minutes.
Add carrot, celery, zucchini, tomatoes, potato, garlic, and herbs; cook, stirring for 4 or 5 minutes. Add broth/water; bring to a boil. Cook uncovered for 15 minutes or so.
Add beans, cook until heated. You can add Parmesan and parsley to the pot or let people garnish their individual bowls. Season with salt/pepper to taste.
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 small zucchini, diced
1 (28 oz) can, undrained, chopped tomatoes
1 potato, peeled, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
1 tsp each dried oregano and basil
1 can (18 oz) great northern white beans, drained
¼ cup grated Parmesan cheese
½ cup chopped parsley
salt/pepter to taste
In large sauce pan, cook meat over medium heat until brown, breaking up with fork; drain off fat. Add onion; cook, stirring for 3 or 4 minutes.
Add carrot, celery, zucchini, tomatoes, potato, garlic, and herbs; cook, stirring for 4 or 5 minutes. Add broth/water; bring to a boil. Cook uncovered for 15 minutes or so.
Add beans, cook until heated. You can add Parmesan and parsley to the pot or let people garnish their individual bowls. Season with salt/pepper to taste.
Minestrone
1# ground beef
1# sweet Italian sausage cut into 1” pieces
1 cup chopped onion
1 clove minced garlic
3.5 – 4 cups canned tomatoes with juice
1 can kidney beans with juice
1 12oz can corn
1 cup sliced celery
1 cup shredded cabbage
1 cup sliced zucchini
1 cup uncooked broken spaghetti
2 cups water
2 heaping tsp beef base
1.5 tsp salt
1/5 tsp Ital seasoning
Parm cheese for garnish
In large pot, cook meats, onion and garlic. Drain. Stir in tomatoes and juice, breaking them up while stirring. Add remainder of ingredients and heat to boiling. Reduce heat, cover, and simmer until veggies and spaghetti and veggies are tender (about 30 min). Serve with parmesan cheese on top.
10 Servings!!
1# sweet Italian sausage cut into 1” pieces
1 cup chopped onion
1 clove minced garlic
3.5 – 4 cups canned tomatoes with juice
1 can kidney beans with juice
1 12oz can corn
1 cup sliced celery
1 cup shredded cabbage
1 cup sliced zucchini
1 cup uncooked broken spaghetti
2 cups water
2 heaping tsp beef base
1.5 tsp salt
1/5 tsp Ital seasoning
Parm cheese for garnish
In large pot, cook meats, onion and garlic. Drain. Stir in tomatoes and juice, breaking them up while stirring. Add remainder of ingredients and heat to boiling. Reduce heat, cover, and simmer until veggies and spaghetti and veggies are tender (about 30 min). Serve with parmesan cheese on top.
10 Servings!!
Aimee's Bean Enchiladas
Makes 6 large enchiladas
6 large tortilla wraps
green onion (1 small bunch)
15 oz. enchilada sauce
2 cups shredded cheddar
1 green pepper, chopped
2 cups chopped onion
2 tsp cumin
2 tsp chili powder
2 tsp minced garlic
4 oz. diced green chiles
1 red pepper, chopped
30 oz. can refried beans
8 oz. sour cream
oil for frying
1. Preheat oven to 350
2. Saute green pepper, red pepper, 2 cups onion, garlic, & green chiles; stir in 1 tsp cumin & 1 tsp chili powder
3. Mix refried beans, sour cream, 1 tsp cumin, 1 tsp chili powder
4. Spread a little enchilada sauce in bottom of 13 x 9 baking dish
5. Divide mixtures among the tortillas & roll up, placing seam side down in casserole dish
6. Cover with sauce, cheese, & chopped green onion
7. Cover & bake 40 minutes
6 large tortilla wraps
green onion (1 small bunch)
15 oz. enchilada sauce
2 cups shredded cheddar
1 green pepper, chopped
2 cups chopped onion
2 tsp cumin
2 tsp chili powder
2 tsp minced garlic
4 oz. diced green chiles
1 red pepper, chopped
30 oz. can refried beans
8 oz. sour cream
oil for frying
1. Preheat oven to 350
2. Saute green pepper, red pepper, 2 cups onion, garlic, & green chiles; stir in 1 tsp cumin & 1 tsp chili powder
3. Mix refried beans, sour cream, 1 tsp cumin, 1 tsp chili powder
4. Spread a little enchilada sauce in bottom of 13 x 9 baking dish
5. Divide mixtures among the tortillas & roll up, placing seam side down in casserole dish
6. Cover with sauce, cheese, & chopped green onion
7. Cover & bake 40 minutes
Ultimate Pear Crisp
Filling:
6 cups peeled, cored, and sliced rip pears (about 6 lg ones)
1/3 cups sugar
1 T chopped candied ginger
1 T lemon juice
1 T flour
Topping:
1 C flour
¾ cup packed light brown sugar
½ cup rolled oats
½ t cinnamon
¼ t salt
½ cup cold, unsalted butter, cut into ¼” thick slices
Combine filling ingredients and toss well. Spread into buttered glass 9x13. Bake 10 min.
Combine dry ingredients, then add butter using fingers to rub ingredients together until all is blended. Remove fruit form oven, spread on topping, return to oven and bake until topping is golden brown and fruit is bubbly, about 20-25 min. Let cool 15 min.
6 cups peeled, cored, and sliced rip pears (about 6 lg ones)
1/3 cups sugar
1 T chopped candied ginger
1 T lemon juice
1 T flour
Topping:
1 C flour
¾ cup packed light brown sugar
½ cup rolled oats
½ t cinnamon
¼ t salt
½ cup cold, unsalted butter, cut into ¼” thick slices
Combine filling ingredients and toss well. Spread into buttered glass 9x13. Bake 10 min.
Combine dry ingredients, then add butter using fingers to rub ingredients together until all is blended. Remove fruit form oven, spread on topping, return to oven and bake until topping is golden brown and fruit is bubbly, about 20-25 min. Let cool 15 min.
Denise's Chocolate Cherry Cake
Just as wonderful as it sounds! Top with a butter milk frosting!
1 Duncan Hines dark chocolate cake mix
1 can Cherry Pie Filling
2 eggs
2 Tbs flour for high altitude?
Frosting
1/2 stick butter1/2 cup buttermilk (Regular milk OK here, too)1/2 cup brown sugar
½ cup chocolate chips
Boil frosting mixture until dissolved. Stir in chocolate chips
Bake cake @ 350 for 30-35 min
Frost when cooled.
1 Duncan Hines dark chocolate cake mix
1 can Cherry Pie Filling
2 eggs
2 Tbs flour for high altitude?
Frosting
1/2 stick butter1/2 cup buttermilk (Regular milk OK here, too)1/2 cup brown sugar
½ cup chocolate chips
Boil frosting mixture until dissolved. Stir in chocolate chips
Bake cake @ 350 for 30-35 min
Frost when cooled.
Upside-Down Pizza
2# Ground Beef (I thought 1# was plenty....)
1 cup chopped onion
1 jar spaghetti sauce
8 oz sour cream
2 cups shredded mozzarella cheese
1 8-oz can refrigerated crescent rolls
Brown beef and onion in lg skillet, stirring until meat crumbles, drain, return to skillet. Stir in spaghetti sauce, cook over low heat 10 min – stirring often.
Spoon beef mixture into greased 13x9. Top with sour cream, sprinkle with cheese. Unroll crescent rolls and place over cheese.
Bake @ 350 uncovered for 20-25 min.
1 cup chopped onion
1 jar spaghetti sauce
8 oz sour cream
2 cups shredded mozzarella cheese
1 8-oz can refrigerated crescent rolls
Brown beef and onion in lg skillet, stirring until meat crumbles, drain, return to skillet. Stir in spaghetti sauce, cook over low heat 10 min – stirring often.
Spoon beef mixture into greased 13x9. Top with sour cream, sprinkle with cheese. Unroll crescent rolls and place over cheese.
Bake @ 350 uncovered for 20-25 min.
Miso-Ginger Marinated Grilled Salmon
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Beef & Noodles in Thai Peanut Sauce
8 ounces somen or soba noodles or whole-wheat spaghetti
Thai Peanut Sauce:
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
Pad Thai: 1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1⁄4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1⁄4-inch-thick strips
1⁄4 cup chopped dry-roasted peanuts
1⁄4 cup chopped scallions (white and green parts)
Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes. Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Thai Peanut Sauce:
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
Pad Thai: 1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1⁄4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1⁄4-inch-thick strips
1⁄4 cup chopped dry-roasted peanuts
1⁄4 cup chopped scallions (white and green parts)
Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes. Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Chicken Boudine
2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.
Fusilli with Sausage, Artichokes, Sun-Dried Tomatoes
Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced,
2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed,
optional Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside
3/4 cup drained oil-packed sun-dried tomatoes, sliced,
2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed,
optional Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside
Spicy Chicken & Snow Peas
Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon bottled ground fresh ginger (such as Spice World)
Cooking spray
1 teaspoon dark sesame oil
1 1/2 cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
2 cups chopped cooked chicken breast
2 cups snow peas, trimmed
1/4 teaspoon salt
1/3 cup unsalted, dry-roasted peanuts
Preparation
Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine sugar and next 4 ingredients (through ginger) in a small bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
Return pan to heat. Add soy sauce mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon bottled ground fresh ginger (such as Spice World)
Cooking spray
1 teaspoon dark sesame oil
1 1/2 cups matchstick-cut carrots
1 cup thinly sliced red bell pepper
2 cups chopped cooked chicken breast
2 cups snow peas, trimmed
1/4 teaspoon salt
1/3 cup unsalted, dry-roasted peanuts
Preparation
Cook rice according to package directions, omitting salt and fat. Keep warm.
Combine sugar and next 4 ingredients (through ginger) in a small bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes. Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
Return pan to heat. Add soy sauce mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly. Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture. Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.
Flank Steak & Edamame with Wasabi Dressing
Ingredients
1 (1-pound) flank steak, trimmed 2 tablespoons plus 2 teaspoons low-sodium soy sauce, divided 1/2 teaspoon salt 1/2 teaspoon black pepper Cooking spray 2 teaspoons dark sesame oil 1 tablespoon bottled ground fresh ginger (such as Spice World) 2 teaspoons bottled minced garlic 1 (10-ounce) package frozen shelled edamame (green soybeans), thawed 1/4 cup rice vinegar 2 teaspoons wasabi paste
Preparation
Heat a grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray. Add steak to pan. Cook for 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into 1/2-inch-thick slices.
Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; sauté 1 minute, stirring occasionally. Add remaining 2 tablespoons soy sauce and edamame to pan; cook 2 minutes.
Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mixture on each of 4 plates. Top each serving with 3 ounces steak; drizzle each with 1 tablespoon vinegar mixture.
1 (1-pound) flank steak, trimmed 2 tablespoons plus 2 teaspoons low-sodium soy sauce, divided 1/2 teaspoon salt 1/2 teaspoon black pepper Cooking spray 2 teaspoons dark sesame oil 1 tablespoon bottled ground fresh ginger (such as Spice World) 2 teaspoons bottled minced garlic 1 (10-ounce) package frozen shelled edamame (green soybeans), thawed 1/4 cup rice vinegar 2 teaspoons wasabi paste
Preparation
Heat a grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray. Add steak to pan. Cook for 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into 1/2-inch-thick slices.
Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; sauté 1 minute, stirring occasionally. Add remaining 2 tablespoons soy sauce and edamame to pan; cook 2 minutes.
Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mixture on each of 4 plates. Top each serving with 3 ounces steak; drizzle each with 1 tablespoon vinegar mixture.
Garlic Beef Stir-Fry
2 cups instant brown rice, uncooked
1 lb. beef sirloin steak, well trimmed, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 cloves garlic, minced
1 Tbsp. cornstarch
5 cups mixed cut-up fresh vegetables (red peppers, broccoli, green onions)
2 Tbsp. lite soy sauce
1 tsp. ground ginger
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
COOK rice as directed on package.
MEANWHILE, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
ADD vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.
Kraft Kitchens Tips
Jazz It Up
For a spicier version, toss steak with 1/4 tsp. crushed red pepper or 1 tsp. hot pepper sauce along with the 1 Tbsp. dressing and the garlic.
1 lb. beef sirloin steak, well trimmed, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 cloves garlic, minced
1 Tbsp. cornstarch
5 cups mixed cut-up fresh vegetables (red peppers, broccoli, green onions)
2 Tbsp. lite soy sauce
1 tsp. ground ginger
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
COOK rice as directed on package.
MEANWHILE, toss meat with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat mixture; stir-fry 3 min. or until meat is cooked through. Remove from skillet; cover to keep warm.
ADD vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return meat mixture to skillet; stir-fry 1 min. or until meat is heated through and sauce is thickened, stirring occasionally. Serve over rice; sprinkle with peanuts.
Kraft Kitchens Tips
Jazz It Up
For a spicier version, toss steak with 1/4 tsp. crushed red pepper or 1 tsp. hot pepper sauce along with the 1 Tbsp. dressing and the garlic.
Island Jerk Chicken
1/2 cup KRAFT Peppercorn Ranch Dressing
2 green onions, thinly sliced
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breast halves (2 lb.)
MIX dressing, onions and spices in large resealable plastic bag until well blended. Add chicken. Seal bag; turn to evenly coat chicken with dressing mixture.
REFRIGERATE 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
PREHEAT broiler. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or until cooked through (165°F). Or grill
2 green onions, thinly sliced
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breast halves (2 lb.)
MIX dressing, onions and spices in large resealable plastic bag until well blended. Add chicken. Seal bag; turn to evenly coat chicken with dressing mixture.
REFRIGERATE 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
PREHEAT broiler. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or until cooked through (165°F). Or grill
Rachel's Banana Bread
This traditional favorite gets a flavor boost with a scoop of low fat sour cream. Add nuts if you like!
1 ½ cup sugar
1/2 stick butter
2 eggs
4 Tbls. Low fat sour cream
2-3 bananas
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
1 ½ cup flour
¼ cup walnuts
Mix eggs, butter, sugar and sour cream
Mix flour, salt, soda in separate bowls
Add dry stuff into wet stuff
Add bananas
Grease and flour pan
Bake 1 hour at 350
1 ½ cup sugar
1/2 stick butter
2 eggs
4 Tbls. Low fat sour cream
2-3 bananas
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
1 ½ cup flour
¼ cup walnuts
Mix eggs, butter, sugar and sour cream
Mix flour, salt, soda in separate bowls
Add dry stuff into wet stuff
Add bananas
Grease and flour pan
Bake 1 hour at 350
Pumpkin Egg Breakfast Dish
Egg whites, pumpkin and cinnamon pack this fiber rich breakfast treat.
13 egg whites or 1.5 cups egg substitute
1.5 cups Splenda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp ground cloves
3 cups nonfat dry milk powder
1 cup water
29 oz canned pumpkin (not pie filling)
Mix all in a Ziploc. Freeze.
Put frozen or thawed custard mix in a crock pot. Cook on low for 8 hours or overnight.
13 egg whites or 1.5 cups egg substitute
1.5 cups Splenda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp ground cloves
3 cups nonfat dry milk powder
1 cup water
29 oz canned pumpkin (not pie filling)
Mix all in a Ziploc. Freeze.
Put frozen or thawed custard mix in a crock pot. Cook on low for 8 hours or overnight.
Mango Curry Chicken
Curry, mango and chicken basted in the crock pot, makes an excellent quick fix crock pot dish. Serve over brown rice for a well rounded delicious meal!
1.5 lb chicken breast
½ cup chopped onion
2 Tbsp brown sugar
1 tsp curry powder
1 tsp coriander
¼ tsp cinnamon
1 tsp cayenne pepper
½ tsp tumeric
½ tsp salt
pinch ground cloves
1 cup diced tomatoes
1 cup frozen mangos
1 Tbsp cider vinegar
1 Tbsp garlic
1 Tbsp fresh ginger
To prepare: Thaw. Broil or grill on high for 8-12 minutes per side. Boil remaining marinade and serve over the chicken.
Alternatively, you can add 1 cup water and cook in the crock pot on high up to 3 hours or low for up to 8 hours.
1.5 lb chicken breast
½ cup chopped onion
2 Tbsp brown sugar
1 tsp curry powder
1 tsp coriander
¼ tsp cinnamon
1 tsp cayenne pepper
½ tsp tumeric
½ tsp salt
pinch ground cloves
1 cup diced tomatoes
1 cup frozen mangos
1 Tbsp cider vinegar
1 Tbsp garlic
1 Tbsp fresh ginger
To prepare: Thaw. Broil or grill on high for 8-12 minutes per side. Boil remaining marinade and serve over the chicken.
Alternatively, you can add 1 cup water and cook in the crock pot on high up to 3 hours or low for up to 8 hours.
Last Minute (Ravioli) Lasagna
Talk about tasty! This traditional dish gets a makeover with raviolis and spinach layered with spicy ground turkey and marinara sauce. Simple and Delicious!
1- 26 oz jar pasta sauce
1 lb lean ground turkey (optional)
1 30-oz pkg frozen large cheese ravioli, unthawed
1 10-oz box frozen chopped spinach, thawed & squeezed dry
8oz shredded mozzarella
½ cup grated Parmesan
Heat oven to 350. Brown turkey and set aside. Coat a 13x9 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach and cooked ground turkey over them. Top with half of each cheese. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly.
1- 26 oz jar pasta sauce
1 lb lean ground turkey (optional)
1 30-oz pkg frozen large cheese ravioli, unthawed
1 10-oz box frozen chopped spinach, thawed & squeezed dry
8oz shredded mozzarella
½ cup grated Parmesan
Heat oven to 350. Brown turkey and set aside. Coat a 13x9 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach and cooked ground turkey over them. Top with half of each cheese. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly.
Tangy Thai Coconut Ground Turkey Wraps
Originally made with ground beef, this tangy recreation will have your children asking for more! Thai spiced ground turkey wrapped in whole wheat tortillas, this is a great week night dish!
1 lbs. ground turkey
4 green onions
2 TB. Minced garlic
1 TB. Curry powder
½ can coconut milk
zest from ½ lime
juice from ½ lime
1 can tomato sauce
2 T. Brown sugar
1 T. fish sauce
4 servings of brown rice
8 small tortillas
Sauté green onions and garlic 2 minutes. Add ground turkey and brown. Add tomato mixture and simmer 5 minutes. Add coconut milk mixture and simmer until starts to thicken. Serve with rice in tortillas or in lettuce leaves.
1 lbs. ground turkey
4 green onions
2 TB. Minced garlic
1 TB. Curry powder
½ can coconut milk
zest from ½ lime
juice from ½ lime
1 can tomato sauce
2 T. Brown sugar
1 T. fish sauce
4 servings of brown rice
8 small tortillas
Sauté green onions and garlic 2 minutes. Add ground turkey and brown. Add tomato mixture and simmer 5 minutes. Add coconut milk mixture and simmer until starts to thicken. Serve with rice in tortillas or in lettuce leaves.
Cranberry with Beef
Beef Roasted with a tart cranberry sauce that will make your kids devour it!
1 ½ lbs boneless, skinless chicken breasts or 1 pot roast
8 oz Catalina dressing
1 pkg dry onion soup mix (I use golden onion)
1-1 lb can whole berry cranberry sauce
Mix together dressing, soup mix and cranberry sauce.
Place meat and sauce in greased baking dish or crock pot. Bake at 350 for 1-1 1/2 hours uncovered or in the crockpot on low for about 6 hours.
1 ½ lbs boneless, skinless chicken breasts or 1 pot roast
8 oz Catalina dressing
1 pkg dry onion soup mix (I use golden onion)
1-1 lb can whole berry cranberry sauce
Mix together dressing, soup mix and cranberry sauce.
Place meat and sauce in greased baking dish or crock pot. Bake at 350 for 1-1 1/2 hours uncovered or in the crockpot on low for about 6 hours.
Tialpia with Tomatillos
This zesty and unexpected mild white fish dish will bring excitement to your dinner table.
1 1/2 pounds tilapia
Coarse salt
Ground pepper
1 tsp. ground cumin
1/2 tsp. sweet paprika
2 T. extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 large cloves garlic, finely chopped
8 tomatillos, husks peeled and diced
1 cup corn
1/2 bottled pale beer
2 tbs chopped cilantro leaves, a palmful, plus a few sprigs for garnish
Place all ingredients in bag.
Thaw. Saute 4-8 minutes, until veggies are soft and fish is cooked
1 1/2 pounds tilapia
Coarse salt
Ground pepper
1 tsp. ground cumin
1/2 tsp. sweet paprika
2 T. extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 large cloves garlic, finely chopped
8 tomatillos, husks peeled and diced
1 cup corn
1/2 bottled pale beer
2 tbs chopped cilantro leaves, a palmful, plus a few sprigs for garnish
Place all ingredients in bag.
Thaw. Saute 4-8 minutes, until veggies are soft and fish is cooked
Aloha Pork Chop Skillet
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min.
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min.
Glazed Pineapple Chops
3/4 cup BULL'S-EYE Sweet Homestyle Blend Barbecue Sauce
1 can (8 oz.) crushed pineapple, undrained
½ tsp. each: ground cinnamon
½ tsp dry mustard
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick
PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.
GRILL chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture.
SERVE with the reserved 1/2 cup barbecue sauce mixture.
1 can (8 oz.) crushed pineapple, undrained
½ tsp. each: ground cinnamon
½ tsp dry mustard
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick
PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.
GRILL chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture.
SERVE with the reserved 1/2 cup barbecue sauce mixture.
Apple Mustard Stuffed Pork Chops
4 boneless pork chops, 1-1/2 inches thick
1/2 cup chopped apple
10 RITZ Crackers, coarsely crushed (about 1/2 cup crumbs)
1/4 cup coarsely chopped PLANTERS Pecans
3 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. raisins
PREHEAT grill to medium heat. Make pocket in each chop by carefully making a horizontal cut in 1 side of each chop, being careful to not cut all the way through chop to opposite side. Set aside.
MIX apple, cracker crumbs, pecans, 2 Tbsp. of the mustard and the raisins until well blended. Spoon evenly into pockets in chops. Press cut sides together to seal pockets; secure with toothpicks.
GRILL chops 30 to 35 min. or until chops are cooked through, turning over after 15 min. and brushing with the remaining 1 Tbsp. mustard.
1/2 cup chopped apple
10 RITZ Crackers, coarsely crushed (about 1/2 cup crumbs)
1/4 cup coarsely chopped PLANTERS Pecans
3 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. raisins
PREHEAT grill to medium heat. Make pocket in each chop by carefully making a horizontal cut in 1 side of each chop, being careful to not cut all the way through chop to opposite side. Set aside.
MIX apple, cracker crumbs, pecans, 2 Tbsp. of the mustard and the raisins until well blended. Spoon evenly into pockets in chops. Press cut sides together to seal pockets; secure with toothpicks.
GRILL chops 30 to 35 min. or until chops are cooked through, turning over after 15 min. and brushing with the remaining 1 Tbsp. mustard.
Aimee's Tofu Pan Noodles
¾ block tofu (12 oz.), cubed
2 crowns broccoli, chopped
8 oz. udon noodles
4 TB tamari (soy sauce)
1 TB sesame oil plus extra for frying
½ tsp crushed red pepper
In large skillet, fry tofu in oil until browned
Steam broccoli & add to skillet
Meanwhile, cook noodles according to package directions
In small bowl, mix tamari & sesame oil; stir into skillet
Add noodles & crushed red pepper to skillet; mix all together & cook until heated through
2 crowns broccoli, chopped
8 oz. udon noodles
4 TB tamari (soy sauce)
1 TB sesame oil plus extra for frying
½ tsp crushed red pepper
In large skillet, fry tofu in oil until browned
Steam broccoli & add to skillet
Meanwhile, cook noodles according to package directions
In small bowl, mix tamari & sesame oil; stir into skillet
Add noodles & crushed red pepper to skillet; mix all together & cook until heated through
Cheesy Chicken & Rice Casserole
1 can Cream of Chicken soup
1 1/3 cups water
¾ cup uncooked rice
2 cups fresh or frozen veggies
½ tsp onion powder
1 tsp chili powder
4 chicken breasts
½ cup shredded cheese
Stir the soup, water, rice, veggies and onion powder in a 12x8 baking dish. Top with chicken. Season as desired. Cover. Bake at 375 for 45 min or until done. Top with cheese and bake 5 min uncovered.
Mexican Fiesta: In place of onion powder, use 1 tsp chili powder. Mexican veggies
Italian: In place of onion powder use 1 tsp Ital. seasoning. Sub parm cheese for cheddar.
1 1/3 cups water
¾ cup uncooked rice
2 cups fresh or frozen veggies
½ tsp onion powder
1 tsp chili powder
4 chicken breasts
½ cup shredded cheese
Stir the soup, water, rice, veggies and onion powder in a 12x8 baking dish. Top with chicken. Season as desired. Cover. Bake at 375 for 45 min or until done. Top with cheese and bake 5 min uncovered.
Mexican Fiesta: In place of onion powder, use 1 tsp chili powder. Mexican veggies
Italian: In place of onion powder use 1 tsp Ital. seasoning. Sub parm cheese for cheddar.
Beef Satay with Peanut Dipping Sauce
Asian style beef marinated in hoisin sauce with a delicious peanut, coconut dipping sauce.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 (1-pound) flank steak, trimmed
2 tablespoons hoisin sauce
1/4 teaspoon salt
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons light coconut milk
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon fresh lime juice
1/2 teaspoon red curry paste
Preparation
Preheat broiler.
Cook rice according to package directions, omitting salt and fat. Drain; cover and keep warm.
Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and hoisin in a bowl; toss to coat. Thread steak onto each of 8 (8-inch) skewers; sprinkle evenly with salt. Place skewers on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro.
Combine coconut milk and remaining ingredients in a bowl, stirring until smooth. Serve with skewers and rice.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 (1-pound) flank steak, trimmed
2 tablespoons hoisin sauce
1/4 teaspoon salt
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons light coconut milk
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon fresh lime juice
1/2 teaspoon red curry paste
Preparation
Preheat broiler.
Cook rice according to package directions, omitting salt and fat. Drain; cover and keep warm.
Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and hoisin in a bowl; toss to coat. Thread steak onto each of 8 (8-inch) skewers; sprinkle evenly with salt. Place skewers on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro.
Combine coconut milk and remaining ingredients in a bowl, stirring until smooth. Serve with skewers and rice.
Pork Satay
¼ Cup creamy peanut butter
¼ cup light soy sauce
2 lg garlic cloves, minced
1 Tbs brown sugar
1 tsp lemon pepper
2 (¾ pound) pork tenderloins
Cooked Couscous (optional)
In small bowl, combine peanut butter, soy sauce, garlic, brown sugar and lemon pepper. Place pork tenderloin in Ziploc, add mixture. Seal and shake to coat. Refrig 2 hrs or overnight.
Preheat oven to 425 degrees. Remove pork from bag and discard remaining marinade.
Spray roasting pan with non-stick spray. Place tenderloins in pan. Roast 25 min or until thermometer reaches 160 degrees. Let stand 5 minutes before slicing. Serve with couscous if desired.
¼ cup light soy sauce
2 lg garlic cloves, minced
1 Tbs brown sugar
1 tsp lemon pepper
2 (¾ pound) pork tenderloins
Cooked Couscous (optional)
In small bowl, combine peanut butter, soy sauce, garlic, brown sugar and lemon pepper. Place pork tenderloin in Ziploc, add mixture. Seal and shake to coat. Refrig 2 hrs or overnight.
Preheat oven to 425 degrees. Remove pork from bag and discard remaining marinade.
Spray roasting pan with non-stick spray. Place tenderloins in pan. Roast 25 min or until thermometer reaches 160 degrees. Let stand 5 minutes before slicing. Serve with couscous if desired.
Ham & Bell Pepper Skewers
1# (1.5” thick) fully cooked ham steak trimmed and cut into 16 cubes
12 (1.5”) chunks pineapple
½ med red bell pepper, cut into 8 pieces
¼ cup apricot preserves
3 Tbs honey-mustard salad dressing
Assemble skewers and place in bag. Mix glaze and place in bag. Put both bags in large bag.
Coat grill rack with non-stick spray. Preheat grill to med direct heat. Thread ham, pineapple and bell pepper chunks alternately on 4 skewers. In small bowl, blend preserves and dressing, mashing with fork to break up apricot pieces.
Brush skewers evenly with glaze. Grill covered 4-6 min or until hot and lightly browned, turning and basting once or twice.
12 (1.5”) chunks pineapple
½ med red bell pepper, cut into 8 pieces
¼ cup apricot preserves
3 Tbs honey-mustard salad dressing
Assemble skewers and place in bag. Mix glaze and place in bag. Put both bags in large bag.
Coat grill rack with non-stick spray. Preheat grill to med direct heat. Thread ham, pineapple and bell pepper chunks alternately on 4 skewers. In small bowl, blend preserves and dressing, mashing with fork to break up apricot pieces.
Brush skewers evenly with glaze. Grill covered 4-6 min or until hot and lightly browned, turning and basting once or twice.
Lemon Herb Tilapia Casserole
2 lg baking potatoes peeled & thinly sliced (about 3 cups)
½ cup chopped red onion
¾ cup Golden Dipt Lemon Herb Marinade (McCormick), divided
1.5# Tilapia fillets
2 plum tomatoes, sliced
¼ sliced pitted black olives (optional)
Toss potatoes in marinade and place in foil pan. Place fish and tomatoes (and olives?) in bag with marinade lay on top of potatoes. Cover with foil & label.
Toss potatoes and onion with ½ cup marinade. Spread evenly in greased 13x9 dish, cover with foil. Brush fish and tomatoes with ¼ cup marinade & refrigerate.
Take bag out of pan!!!
Bake potato mixture in 425 degree oven 30 min or until almost tender. Arrange fish and tomatoes over potatoes.
Bake another 8-10 min longer until fish flakes easily with fork and potatoes are tender. Garnish with olives if desired.
½ cup chopped red onion
¾ cup Golden Dipt Lemon Herb Marinade (McCormick), divided
1.5# Tilapia fillets
2 plum tomatoes, sliced
¼ sliced pitted black olives (optional)
Toss potatoes in marinade and place in foil pan. Place fish and tomatoes (and olives?) in bag with marinade lay on top of potatoes. Cover with foil & label.
Toss potatoes and onion with ½ cup marinade. Spread evenly in greased 13x9 dish, cover with foil. Brush fish and tomatoes with ¼ cup marinade & refrigerate.
Take bag out of pan!!!
Bake potato mixture in 425 degree oven 30 min or until almost tender. Arrange fish and tomatoes over potatoes.
Bake another 8-10 min longer until fish flakes easily with fork and potatoes are tender. Garnish with olives if desired.
Sweet Potato & Ham Chowder
1 chopped celery rib
2 Tbs butter
2 cans chick broth
2 cups water
2 tsp bullion gran
4 med potatoes, peeled and cubed
1 lg sweet potato, peeled and cubed
2 Cups turkey ham or regular ham cubed and cooked
2 Tbs minced dried onion
¼ tsp pepper
¼ tsp crushed red pepper flakes
2 Cups milk
¼ cup flour
In lg saucepan, sauté celery in butter until clear. Stir in broth, water and bullion. Add potatoes, ham & seasonings. Bring to boil. Reduce heat, cover and simmer 12 min or until potatoes are tender. Combine milk and flour until smooth; gradually stir into soup. Bring to boil. Cook and stir for 2 more minutes until thick & bubbly.
2 Tbs butter
2 cans chick broth
2 cups water
2 tsp bullion gran
4 med potatoes, peeled and cubed
1 lg sweet potato, peeled and cubed
2 Cups turkey ham or regular ham cubed and cooked
2 Tbs minced dried onion
¼ tsp pepper
¼ tsp crushed red pepper flakes
2 Cups milk
¼ cup flour
In lg saucepan, sauté celery in butter until clear. Stir in broth, water and bullion. Add potatoes, ham & seasonings. Bring to boil. Reduce heat, cover and simmer 12 min or until potatoes are tender. Combine milk and flour until smooth; gradually stir into soup. Bring to boil. Cook and stir for 2 more minutes until thick & bubbly.
Mile-High Enchilada Pie
8 corn tortillas
1 jar (12oz) salsa
1 can kidney beans rinsed & drained
1 cup cooked, shredded chicken
1 cup jack cheese
Diced Jalapeno pepper (optional)
Make foil handles for slow cooker or use bag?
Place 1 tortilla in bottom of cooker.
Top with small amount of salsa, beans, chick (make mixture)
Continue layering ending with cheese.
Cover, cook on low 6-8 hrs or high 3-4 hrs
Pull out by handles.
Mix chicken, salsa, beans (jal?) in bag, shredding chicken while mixing. Cheese in separate bag. Tortillas in bag.
1 jar (12oz) salsa
1 can kidney beans rinsed & drained
1 cup cooked, shredded chicken
1 cup jack cheese
Diced Jalapeno pepper (optional)
Make foil handles for slow cooker or use bag?
Place 1 tortilla in bottom of cooker.
Top with small amount of salsa, beans, chick (make mixture)
Continue layering ending with cheese.
Cover, cook on low 6-8 hrs or high 3-4 hrs
Pull out by handles.
Mix chicken, salsa, beans (jal?) in bag, shredding chicken while mixing. Cheese in separate bag. Tortillas in bag.
Margarita Salmon
1 teaspoon grated lime rind
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Cooking spray
Lime slices (optional)
Preparation
Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
Preheat broiler.
Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Cooking spray
Lime slices (optional)
Preparation
Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
Preheat broiler.
Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
Coconut Curried Pork, Snow Pea and Mango Stir Fry
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 (1-pound) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup bottled mango, cut into 1/2-inch pieces
1/2 cup sliced green onions, divided
2 tablespoons shredded coconut 4 lime wedges (optional)
Preparation
Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.
1 (1-pound) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup bottled mango, cut into 1/2-inch pieces
1/2 cup sliced green onions, divided
2 tablespoons shredded coconut 4 lime wedges (optional)
Preparation
Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.
Chicken Tortilla Soup
4 corn tortillas (sub corn chips?)
Salt to taste
6 cups chicken broth (chicken soup base??)
2 cups tomato juice
1 – 14oz can diced tomatoes
1 – 8oz can tomato sauce
1 carrot, julienned
5 jalapeno chilies, chopped or 1 – 4oz can green chilies
½ cup chopped red onion
½ cup fresh cilantro
¼ cup fresh basil
3 garlic cloves, minced
1 tbs chili powder
1 tsp cumin
1 tsp garlic powder
4 chicken breasts grilled and thinly sliced
Toppings:
Shredded Monterey Jack cheese
½ avocado sliced
½ fresh tomato, chopped
2 tbs lime juice
Broth, tomato juice, undrained canned tomatoes, tomato sauce, and carrot in large bag. Seasonings in another bag? Chicken strips in 3rd bag.
Combine broth (chicken soup base + 6 cups water?), tomato juice, undrained canned tomatoes, tomato sauce, and carrot in large saucepan and mix well. Simmer 10 min. Stir in chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer 5 more minutes. Ladle soup in to bowls. Add equal portions of the chicken, tortilla strips, and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.
Salt to taste
6 cups chicken broth (chicken soup base??)
2 cups tomato juice
1 – 14oz can diced tomatoes
1 – 8oz can tomato sauce
1 carrot, julienned
5 jalapeno chilies, chopped or 1 – 4oz can green chilies
½ cup chopped red onion
½ cup fresh cilantro
¼ cup fresh basil
3 garlic cloves, minced
1 tbs chili powder
1 tsp cumin
1 tsp garlic powder
4 chicken breasts grilled and thinly sliced
Toppings:
Shredded Monterey Jack cheese
½ avocado sliced
½ fresh tomato, chopped
2 tbs lime juice
Broth, tomato juice, undrained canned tomatoes, tomato sauce, and carrot in large bag. Seasonings in another bag? Chicken strips in 3rd bag.
Combine broth (chicken soup base + 6 cups water?), tomato juice, undrained canned tomatoes, tomato sauce, and carrot in large saucepan and mix well. Simmer 10 min. Stir in chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer 5 more minutes. Ladle soup in to bowls. Add equal portions of the chicken, tortilla strips, and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.
Turkey Polpetone Sandwiches
1 cup soft bread crumbs
2 egg yolks
2 oz whole milk mozzarella cheese cut into .5 + 2 cups grated ????
2 # ground turkey
4 tbs sliced green onion
1 tsp worchestershire sauce
2 tsp salt
Pepper to taste
1 tbs grated lemon zest
1 32 oz jar marinara sauce
6 sandwich rolls
Assemble patties according to directions, wrap and place in Ziploc bags. Sauce and rolls separate.
Combine all but cheese. Divide into 12 even pieces. Flatten into round patty. Top 6 patties with cheese, then top with the other 6 patties and seal the edges together forming one patty. Sprinkle with salt and pepper. Fry/cook in skillet with EVOO and drain when done. Add marinara, simmer patties for 4 minutes. Top with grated mozzarella. Assemble sandwiches: bread, sauce, meat, sauce, cheese.
2 egg yolks
2 oz whole milk mozzarella cheese cut into .5 + 2 cups grated ????
2 # ground turkey
4 tbs sliced green onion
1 tsp worchestershire sauce
2 tsp salt
Pepper to taste
1 tbs grated lemon zest
1 32 oz jar marinara sauce
6 sandwich rolls
Assemble patties according to directions, wrap and place in Ziploc bags. Sauce and rolls separate.
Combine all but cheese. Divide into 12 even pieces. Flatten into round patty. Top 6 patties with cheese, then top with the other 6 patties and seal the edges together forming one patty. Sprinkle with salt and pepper. Fry/cook in skillet with EVOO and drain when done. Add marinara, simmer patties for 4 minutes. Top with grated mozzarella. Assemble sandwiches: bread, sauce, meat, sauce, cheese.
Cantonese Fish
2 tbs dry sherry
2 tsp soy sauce
½ tsp sugar
½ tsp sesame oil
¼ tsp chili or red pepper flakes
1 tsp minced fresh ginger root
1.5 # fish (flounder, salmon, halibut)
2 scallions thinly sliced
Salmon and sauce in 1 bag. Scallions in small bag.
Heat oven to 400. Combine sherry, soy sauce, sesame oil, chili oil and ginger. Marinade fish in sauce. Place fish on baking sheet, pour sauce over fish and sprinkle with scallions. Cover and bake 10-15 min or until fish just begins to flake with a fork.
2 tsp soy sauce
½ tsp sugar
½ tsp sesame oil
¼ tsp chili or red pepper flakes
1 tsp minced fresh ginger root
1.5 # fish (flounder, salmon, halibut)
2 scallions thinly sliced
Salmon and sauce in 1 bag. Scallions in small bag.
Heat oven to 400. Combine sherry, soy sauce, sesame oil, chili oil and ginger. Marinade fish in sauce. Place fish on baking sheet, pour sauce over fish and sprinkle with scallions. Cover and bake 10-15 min or until fish just begins to flake with a fork.
Turkey Chili
1 Tbs. OVOO
1 Cup white chopped onion
1 T. chopped garlic
¼ cup chopped yellow or red peppers
1 lb. ground turkey browned
1 can tomatoes crushed and undrained
1 can kidney beans drained
1T chili powder
1T brown sugar
2 cups low sod. Chicken stock (2-3 bullion cubes)
½ tsp garlic power
Tabasco to taste
1 ½ tsp sea salt (omit in place of bullion)
1 tsp basil
½ t oregano
Combine all ingredients in a zioloc.
Add 2 cups water. Put in crock pot and simmer on low about 4 hours. Top with sour cream, shredded cheese.
1 Cup white chopped onion
1 T. chopped garlic
¼ cup chopped yellow or red peppers
1 lb. ground turkey browned
1 can tomatoes crushed and undrained
1 can kidney beans drained
1T chili powder
1T brown sugar
2 cups low sod. Chicken stock (2-3 bullion cubes)
½ tsp garlic power
Tabasco to taste
1 ½ tsp sea salt (omit in place of bullion)
1 tsp basil
½ t oregano
Combine all ingredients in a zioloc.
Add 2 cups water. Put in crock pot and simmer on low about 4 hours. Top with sour cream, shredded cheese.
Turkey Divan
1 ½ cups raw rice (preared with chicken broth)
2 lbs. broccoli
1 lbs. cooked turkey breast
2 cans mushroom soup
¾ cup light mayo
¼ white wine
1 tbs. curry
1 tbs. lemon juice
1 cup cheddar shredded
Prep as directed in aluminum casserole pan.
In large casserole dish layer in order: rice, broccoli, turkey
Mix mushroom soup, mayo, lemon juice, wine and curry.
Pour over top of turkey. Top with cheese. Bake 350 for 35-40 minutes.
Cover first 20 minutes.
2 lbs. broccoli
1 lbs. cooked turkey breast
2 cans mushroom soup
¾ cup light mayo
¼ white wine
1 tbs. curry
1 tbs. lemon juice
1 cup cheddar shredded
Prep as directed in aluminum casserole pan.
In large casserole dish layer in order: rice, broccoli, turkey
Mix mushroom soup, mayo, lemon juice, wine and curry.
Pour over top of turkey. Top with cheese. Bake 350 for 35-40 minutes.
Cover first 20 minutes.
Love Me Tenders
Low fat cooking spray
½ cup cornflakes, crushed
1/3 cup pecans, finely chopped
½ tsp. paprika
2 egg whites
4 chicken breasts cut into 1 inch strips
2 tbs. honey
2 tbs. Dijon mustard
Preheat Oven 400.
Lightly coat baking sheet with cooking spray
Crush corn flakes and pecans in Ziploc bag. Add parsley and paprika to Ziploc.
Dip chicken into breading mix and place on baking sheet.
Cook 10-12 minutes.
½ cup cornflakes, crushed
1/3 cup pecans, finely chopped
½ tsp. paprika
2 egg whites
4 chicken breasts cut into 1 inch strips
2 tbs. honey
2 tbs. Dijon mustard
Preheat Oven 400.
Lightly coat baking sheet with cooking spray
Crush corn flakes and pecans in Ziploc bag. Add parsley and paprika to Ziploc.
Dip chicken into breading mix and place on baking sheet.
Cook 10-12 minutes.
Stuffed Flank Steak
1 cup herb-seasoned stuffing
½ cup course shredded carrot
1 – 11 oz can sweet corn
1 – 2# flank steak, trimmed
1 – 14 oz jar marinara pasta sauce
Assemble as directed, place in Ziploc.
Combine stuffing, carrots, corn in bowl and set aside. Butterfly steak, place between 2 sheets of plastic wrap and flatten to even thickness with meat mallet. Discard plastic. Spread stuffing mixture over steak leaving 1” margin around outside edges. Roll up jelly roll fashion, secure with heavy string. Brown in skillet sprayed with cooking spray. Place in slow cooker coated with cooking spray. Pour pasta sauce over steak. Cover, cook on high 1 hour, then low 7 hours or until tender. Remove, discard string, slice and serve with sauce.
½ cup course shredded carrot
1 – 11 oz can sweet corn
1 – 2# flank steak, trimmed
1 – 14 oz jar marinara pasta sauce
Assemble as directed, place in Ziploc.
Combine stuffing, carrots, corn in bowl and set aside. Butterfly steak, place between 2 sheets of plastic wrap and flatten to even thickness with meat mallet. Discard plastic. Spread stuffing mixture over steak leaving 1” margin around outside edges. Roll up jelly roll fashion, secure with heavy string. Brown in skillet sprayed with cooking spray. Place in slow cooker coated with cooking spray. Pour pasta sauce over steak. Cover, cook on high 1 hour, then low 7 hours or until tender. Remove, discard string, slice and serve with sauce.
Rio Grande Meat Loaf
1- 15oz can black beans, rinsed and drained
½ cup chopped onion
½ cup chopped green pepper
1/3 cup chopped fresh cilantro
2 Tbs minced seeded jalapeno pepper
2 tsp cumin
2 tsp chili powder
1 tsp salt
½ tsp pepper
4 taco shells finely crushed (sub corn chips)
2 large egg whites
3 large garlic cloves
2# ground beef
Prepare as directed, place meat mixture into Ziploc.
Coat slow cooker with spray. Make foil strips or use liner? Combine all but beef in bowl. Fold in meat until just blended. Shape into loaf. Place in slow cooker. Cook on high 1 hour, then low 2-3 hours or until done. Remove from cooker, let stand 10 minutes before cooking. Serve covered with salsa and Spanish rice.
Optional? Cook in oven 375 about 1 hour?
½ cup chopped onion
½ cup chopped green pepper
1/3 cup chopped fresh cilantro
2 Tbs minced seeded jalapeno pepper
2 tsp cumin
2 tsp chili powder
1 tsp salt
½ tsp pepper
4 taco shells finely crushed (sub corn chips)
2 large egg whites
3 large garlic cloves
2# ground beef
Prepare as directed, place meat mixture into Ziploc.
Coat slow cooker with spray. Make foil strips or use liner? Combine all but beef in bowl. Fold in meat until just blended. Shape into loaf. Place in slow cooker. Cook on high 1 hour, then low 2-3 hours or until done. Remove from cooker, let stand 10 minutes before cooking. Serve covered with salsa and Spanish rice.
Optional? Cook in oven 375 about 1 hour?
Subscribe to:
Posts (Atom)
