Ingredients:
1 prepared chocolate crumb crust
1 8 oz. package cream cheese, softened
1 14 oz can sweetened condensed milk
2/3 cup chocolate syrup
1-2 tablespoons instant coffee
1 tsp. hot water
1 cup whipped cream
Preparation:
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and syrup until smooth. Dissolve coffee in 1 tsp. water; add to cheese mixture. Mix well. Fold in whipped cream. Pour into prepared crust; cover. Freeze overnight.
Thursday, November 12, 2009
Deluxe Homebaked Macaroni and Cheese
Ingredients:
2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted
Preparation:
Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.
Bake at 375 for 30 minutes. Uncover; stir in sour crea.
Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.
2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted
Preparation:
Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.
Bake at 375 for 30 minutes. Uncover; stir in sour crea.
Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.
Cheesy Scalloped Potatoes
Ingredients
* 5 large potatoes, thinly sliced
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 1/4 cups shredded reduced-fat Cheddar cheese, divided
* 3 ounces reduced-fat Swiss cheese slices, finely chopped, divided
* 2 medium onions, finely chopped
* 1 1/2 cups 2% milk
* 2 tablespoons minced fresh parsley
Directions
1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
2. Cover and bake at 350 degrees for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
* 5 large potatoes, thinly sliced
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 1/4 cups shredded reduced-fat Cheddar cheese, divided
* 3 ounces reduced-fat Swiss cheese slices, finely chopped, divided
* 2 medium onions, finely chopped
* 1 1/2 cups 2% milk
* 2 tablespoons minced fresh parsley
Directions
1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
2. Cover and bake at 350 degrees for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
Garlic Mashed Red Potatoes
Ingredients:
2 1/2 pound red potatoes (about 8 medium), quartered
3 garlic cloves, peeled
2 tbsps butter or stick margarine
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, salt, milk and salt; mash. Stir in Parmesan.
2 1/2 pound red potatoes (about 8 medium), quartered
3 garlic cloves, peeled
2 tbsps butter or stick margarine
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, salt, milk and salt; mash. Stir in Parmesan.
Ingredients:
* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table
Preparation
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table
Preparation
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
Goat Cheese Spinach Pizza
Ingredients:
14 ounce can Pillsbury Pizza Crust
1/2 cup freshl grated Parmesan cheese
6 ounce bag baby spinach
3 plum tomatoes, chopped
4 ounces goat cheese, crumbled
Preheat the oven to 400 degrees. Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes. Toss the spinach with olive oil. Top the crust with the spinach, tomatoes, and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.
14 ounce can Pillsbury Pizza Crust
1/2 cup freshl grated Parmesan cheese
6 ounce bag baby spinach
3 plum tomatoes, chopped
4 ounces goat cheese, crumbled
Preheat the oven to 400 degrees. Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes. Toss the spinach with olive oil. Top the crust with the spinach, tomatoes, and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.
Wednesday, November 4, 2009
Chili Chicken and Vegetable Soup
Ingredients:
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving
Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:
1.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving
Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:
1.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Penne with Pumpkin Cream Sauce
Ingredients:
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
Tuna and Tomato Pasta
Ingredients:
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells
Directions:
1.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells
Directions:
1.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
Wednesday, October 21, 2009
Creamy Pasta and Chickpeas
Ingredients
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Pinto Beans with Kielbasa
Ingredients:
1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.
1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.
Spinach Salad with Shrimp and Feta
Ingredients:
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese
For a change
Chill the shrimp and serve the salad cold.
Directions:
1.
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese
For a change
Chill the shrimp and serve the salad cold.
Directions:
1.
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
Wednesday, July 29, 2009
End of Summer Chili Pot
* 4 Servings
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese
Directions:
1.
In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.
Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese
Directions:
1.
In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.
Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.
Crunchy Parmesan Chicken
* 4 Servings
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
Cheeseburger Meatloaf and Mashed Potatoes
Ingredients:
* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 1 red onion, finely chopped
* 2/3 cup ketchup
* 2/3 cup bread crumbs
* 2 large eggs
* 1/2 cup bread-and-butter pickle chips, chopped
* 1-1/2 pounds ground beef
* 8 ounces cheddar cheese, cut into 1/3-inch cubes
* 2 pounds new red potatoes
* 3/4 cup heavy cream
Frozen assets
Freeze leftovers for up to a month, then reheat in a 350° oven.
Directions:
1.
Preheat the oven to 400°. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2.
In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160°, about 35 minutes.
3.
Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4.
Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.
* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 1 red onion, finely chopped
* 2/3 cup ketchup
* 2/3 cup bread crumbs
* 2 large eggs
* 1/2 cup bread-and-butter pickle chips, chopped
* 1-1/2 pounds ground beef
* 8 ounces cheddar cheese, cut into 1/3-inch cubes
* 2 pounds new red potatoes
* 3/4 cup heavy cream
Frozen assets
Freeze leftovers for up to a month, then reheat in a 350° oven.
Directions:
1.
Preheat the oven to 400°. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2.
In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160°, about 35 minutes.
3.
Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4.
Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.
Tuesday, June 30, 2009
Chicken with a Kick Pack
Ingredients:
4 oz. raw skinless boneless lean chicken breast, cut into pieces
1/3 cup canned tomato sauce
1/4 cup canned seasoned black beans, lightly drained
1/4 cup canned sweet corn, drained
1/4 cup chopped green bell pepper
1 tsp. Tabasco Chipotle Pepper Sauce
salt, to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients and mix well. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 15 - 17 minutes, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. Dig in!
MAKES 1 SERVING
4 oz. raw skinless boneless lean chicken breast, cut into pieces
1/3 cup canned tomato sauce
1/4 cup canned seasoned black beans, lightly drained
1/4 cup canned sweet corn, drained
1/4 cup chopped green bell pepper
1 tsp. Tabasco Chipotle Pepper Sauce
salt, to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients and mix well. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 15 - 17 minutes, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. Dig in!
MAKES 1 SERVING
So Fancy Fish Pack
Ingredients:
6 oz. raw tilapia, cod, or similar type of white fish
8 thin (or 6 thick) asparagus stalks, tough ends removed
2 slices lemon
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. chopped fresh parsley
1/2 tsp. crushed garlic
1/8 tsp. salt
Directions:
Preheat oven to 375 degrees.
In a small bowl, mix together butter, parsley, garlic, and salt to form a thick paste. Set aside.
Lay a large piece of heavy-duty foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus.
Spread butter mixture evenly over the fish, and top with lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for about 15 minutes, until asparagus is tender and fish is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish), admire, and eat!
MAKES 1 SERVING
6 oz. raw tilapia, cod, or similar type of white fish
8 thin (or 6 thick) asparagus stalks, tough ends removed
2 slices lemon
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. chopped fresh parsley
1/2 tsp. crushed garlic
1/8 tsp. salt
Directions:
Preheat oven to 375 degrees.
In a small bowl, mix together butter, parsley, garlic, and salt to form a thick paste. Set aside.
Lay a large piece of heavy-duty foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus.
Spread butter mixture evenly over the fish, and top with lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for about 15 minutes, until asparagus is tender and fish is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish), admire, and eat!
MAKES 1 SERVING
Sweet Balsamic Black Bean Salad
Ingredients
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup orange bell pepper, chopped
1 cup roasted red bell peppers, drained and chopped
1 15 oz. can black beans, drained & rinsed
20 halved grape tomatoes
2 tablespoons fresh parsley, chopped
1 teaspoon garlic, minced
1 teaspoon dried basil
1 tablespoon Splenda or 1 packet Nutrasweet, or 1 tablespoon traditional sweetener
1 tablespoon Worcestershire sauce
3 tablespoons balsamic vinegar
1 bag (1 lb) Mixed Salad Greens, rinsed
Directions
In large bowl combine peppers, beans and tomatoes.
Combine remaining ingredients in a jar.
Shake well.
Pour over vegetables and gently toss.
Cover and refrigerate at least two hours (overnight is better!).
To serve, place mixed greens on salad plates and top with pepper/bean mixture.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user VALIBABA.
Number of Servings: 4
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup orange bell pepper, chopped
1 cup roasted red bell peppers, drained and chopped
1 15 oz. can black beans, drained & rinsed
20 halved grape tomatoes
2 tablespoons fresh parsley, chopped
1 teaspoon garlic, minced
1 teaspoon dried basil
1 tablespoon Splenda or 1 packet Nutrasweet, or 1 tablespoon traditional sweetener
1 tablespoon Worcestershire sauce
3 tablespoons balsamic vinegar
1 bag (1 lb) Mixed Salad Greens, rinsed
Directions
In large bowl combine peppers, beans and tomatoes.
Combine remaining ingredients in a jar.
Shake well.
Pour over vegetables and gently toss.
Cover and refrigerate at least two hours (overnight is better!).
To serve, place mixed greens on salad plates and top with pepper/bean mixture.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user VALIBABA.
Number of Servings: 4
Chocolate Cinnamon Bread Pudding
Ingredients
o 5 slices whole-wheat or white bread, torn into small pieces
o 2 large eggs
o 12 ounces evaporated skim milk
o 3/4 cup packed light brown sugar
o 1/4 cup coco powder
o 2 teaspoons vanilla
o 1/2 teaspoons ground cinnamon
o 2 tablespoons semi-sweet chocolate chips
o 3 cups nonfat vanilla frozen yogurt
Directions
Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.
Makes 6 servings.
o 5 slices whole-wheat or white bread, torn into small pieces
o 2 large eggs
o 12 ounces evaporated skim milk
o 3/4 cup packed light brown sugar
o 1/4 cup coco powder
o 2 teaspoons vanilla
o 1/2 teaspoons ground cinnamon
o 2 tablespoons semi-sweet chocolate chips
o 3 cups nonfat vanilla frozen yogurt
Directions
Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.
Makes 6 servings.
Cool Cucumber Salad
Ingredients
1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste
Directions
In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.
Makes 4 servings.
1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste
Directions
In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.
Makes 4 servings.
Homemade Turkey Soup
Ingredients
o 6 lb. turkey breast. It should have some meat (at least 2 cups) remaining on it to make a good, rich soup.
o 2 medium onions
o 3 stalks of celery
o 1 teaspoon dried thyme
o 1/2 teaspoon dried rosemary
o 1/2 teaspoon dried sage
o 1 teaspoon dried basil
o 1/2 teaspoon dried marjoram
o 1/2 teaspoon dried tarragon
o 1/2 tablespoon salt
o black pepper to taste
o 1/2 lb. Italian pastina or pasta
Directions
1. Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
2. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
3. Simmer covered for about 2-1/2 hours.
4. Remove carcass from pot. Divide soup into smaller,
shallower containers for quick cooling in the refrigerator.
5. After cooling, skim off fat.
6. While soup is cooling, remove remaining meat from turkey
carcass. Cut into pieces.
7. Add turkey meat to skimmed soup along with herbs and spices.
8. Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.
Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup
o 6 lb. turkey breast. It should have some meat (at least 2 cups) remaining on it to make a good, rich soup.
o 2 medium onions
o 3 stalks of celery
o 1 teaspoon dried thyme
o 1/2 teaspoon dried rosemary
o 1/2 teaspoon dried sage
o 1 teaspoon dried basil
o 1/2 teaspoon dried marjoram
o 1/2 teaspoon dried tarragon
o 1/2 tablespoon salt
o black pepper to taste
o 1/2 lb. Italian pastina or pasta
Directions
1. Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
2. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
3. Simmer covered for about 2-1/2 hours.
4. Remove carcass from pot. Divide soup into smaller,
shallower containers for quick cooling in the refrigerator.
5. After cooling, skim off fat.
6. While soup is cooling, remove remaining meat from turkey
carcass. Cut into pieces.
7. Add turkey meat to skimmed soup along with herbs and spices.
8. Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.
Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup
Peanut and Sesame Noodles
Ingredients
o 2 cups of cooked whole wheat spaghetti
o 1 tablespoon sesame oil
o 3 tablespoons smooth peanut butter
o 1 tablespoon fresh ginger, chopped
o red pepper flakes to taste (approx. 1 teaspoon)
o 3 tablespoons hot water
o 1 garlic clove, chopped
o 2 tablespoons soy sauce
o 1 tablespoon apple juice
o 1 tablespoon toasted sesame seeds
Directions
1. Cook spaghetti as directed by the manufacturer.
2. Combine all other ingredients, mix until peanut butter is dissolved.
3. Add sauce to drained pasta, toss until pasta is fully coated.
4. Sprinkle with toasted sesame seeds.
Serves 4.
o 2 cups of cooked whole wheat spaghetti
o 1 tablespoon sesame oil
o 3 tablespoons smooth peanut butter
o 1 tablespoon fresh ginger, chopped
o red pepper flakes to taste (approx. 1 teaspoon)
o 3 tablespoons hot water
o 1 garlic clove, chopped
o 2 tablespoons soy sauce
o 1 tablespoon apple juice
o 1 tablespoon toasted sesame seeds
Directions
1. Cook spaghetti as directed by the manufacturer.
2. Combine all other ingredients, mix until peanut butter is dissolved.
3. Add sauce to drained pasta, toss until pasta is fully coated.
4. Sprinkle with toasted sesame seeds.
Serves 4.
Spicy Round Steak
Ingredients
1 lb beef, round steak cubes
1-1/2 cups tomato sauce
1 tsp garlic
1 tbsp onion powder
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup mushroom, chopped
1 large potato, diced small
1/2 cup carrots, diced small
4 cups water
1 tbsp canola oil
Directions
Cut all fat from steak and chop into bite size pieces.
Brown in medium heat skillet using the oil.
Once brown, place meat in medium sized casserole pan.
Place all remaining ingredients over meat and place in 350 degree oven for one hour.
Number of Servings: 4
1 lb beef, round steak cubes
1-1/2 cups tomato sauce
1 tsp garlic
1 tbsp onion powder
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 cup mushroom, chopped
1 large potato, diced small
1/2 cup carrots, diced small
4 cups water
1 tbsp canola oil
Directions
Cut all fat from steak and chop into bite size pieces.
Brown in medium heat skillet using the oil.
Once brown, place meat in medium sized casserole pan.
Place all remaining ingredients over meat and place in 350 degree oven for one hour.
Number of Servings: 4
Wednesday, June 10, 2009
Turkey Chili
Ingredients
10 oz. ground turkey, 93% lean
2 cups sliced zucchini
2 cups sliced yellow squash
3-15 oz. cans tomatoes
2 celery stalks
2-8 oz. cans beef broth
1 can black beans
1 onion
Directions
Chop all ingredients into same size dices.
Saute' onion and turkey.
Add rest of veggies and broth.
Simmer for 30 minutes.
Add black beans and cook for 10 more minutes.
Number of Servings: 10
10 oz. ground turkey, 93% lean
2 cups sliced zucchini
2 cups sliced yellow squash
3-15 oz. cans tomatoes
2 celery stalks
2-8 oz. cans beef broth
1 can black beans
1 onion
Directions
Chop all ingredients into same size dices.
Saute' onion and turkey.
Add rest of veggies and broth.
Simmer for 30 minutes.
Add black beans and cook for 10 more minutes.
Number of Servings: 10
Salsa with Corn and Black Beans
Ingredients
4 medium tomatoes, diced
1/2 white onion, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1 ear corn (about 6 oz canned)
1 jalapeno, finely chopped
1/2 cup cooked black beans
juice of 1/2 lime
Directions
Combine all ingredients. Allow flavors to blend in refrigerator for at least an hour, taste and adjust seasonings.
Makes about 4.5 cups, or 18 1/4 cup servings.
Number of Servings: 18
4 medium tomatoes, diced
1/2 white onion, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1 ear corn (about 6 oz canned)
1 jalapeno, finely chopped
1/2 cup cooked black beans
juice of 1/2 lime
Directions
Combine all ingredients. Allow flavors to blend in refrigerator for at least an hour, taste and adjust seasonings.
Makes about 4.5 cups, or 18 1/4 cup servings.
Number of Servings: 18
Sizzling Shrimp with Corn Salsa
Ingredients
2 tbsp olive oil
3 cups frozen corn
1 small jalapeno, diced
1 medium tomato, diced
1/4 cup lime juice
4 green onions, sliced thin
1 pound shrimp
1/3 cup honey BBQ sauce
Directions
Heat 1 tbsp oil in skillet, stir fry corn and jalapeno pepper until corn is light brown.
Transfer corn to serving bowl and toss with tomato, lime juice, and onion.
Heat 1 tbsp oil in skillet, sear shrimp over medium/high heat for 1 to 2 minutes until shrimp are pink.
Add BBQ sauce and cook 2-3 minutes until sizzling hot.
Number of Servings: 6
2 tbsp olive oil
3 cups frozen corn
1 small jalapeno, diced
1 medium tomato, diced
1/4 cup lime juice
4 green onions, sliced thin
1 pound shrimp
1/3 cup honey BBQ sauce
Directions
Heat 1 tbsp oil in skillet, stir fry corn and jalapeno pepper until corn is light brown.
Transfer corn to serving bowl and toss with tomato, lime juice, and onion.
Heat 1 tbsp oil in skillet, sear shrimp over medium/high heat for 1 to 2 minutes until shrimp are pink.
Add BBQ sauce and cook 2-3 minutes until sizzling hot.
Number of Servings: 6
Bean Salad
1 cup sliced raw onion
1 cup chopped sweet red pepper
2 medium stalks celery chopped
2 cloves garlic minced
1 tsp minced fresh ginger
240 grams kidney beans
260 grams canned sweet corn
220 grams butter or lima beans
1/4 cup cider vinegar
2 tbsp olive oil
2 packets Stevia sweetener
salt & pepper to taste
Directions
Combine all ingredients and serve.
Number of Servings: 6
1 cup chopped sweet red pepper
2 medium stalks celery chopped
2 cloves garlic minced
1 tsp minced fresh ginger
240 grams kidney beans
260 grams canned sweet corn
220 grams butter or lima beans
1/4 cup cider vinegar
2 tbsp olive oil
2 packets Stevia sweetener
salt & pepper to taste
Directions
Combine all ingredients and serve.
Number of Servings: 6
Goulash
Ingredients
16 oz lean ground beef
2 cups water
2 cups carrots, chopped
1 small onion, chopped
1/2 cup mushrooms, chopped
3-1/2 cups diced tomatoes, no salt
1 cup frozen peas
2-3/4 cup dry whole wheat noodles
Directions
Brown and drain ground beef.
Add water, carrots, onion, mushrooms, and tomatoes.
Simmer until vegetables are tender.
Meanwhile, cook noodles.
Add peas and noodles to vegetables.
Makes 8-1 cup servings.
16 oz lean ground beef
2 cups water
2 cups carrots, chopped
1 small onion, chopped
1/2 cup mushrooms, chopped
3-1/2 cups diced tomatoes, no salt
1 cup frozen peas
2-3/4 cup dry whole wheat noodles
Directions
Brown and drain ground beef.
Add water, carrots, onion, mushrooms, and tomatoes.
Simmer until vegetables are tender.
Meanwhile, cook noodles.
Add peas and noodles to vegetables.
Makes 8-1 cup servings.
Tuesday, May 19, 2009
Broiled Tilapia Parmesan
Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Makes 4 servings.
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Makes 4 servings.
Spicy Shrimp and Tomatoes
Ingredients
1-28 oz can crushed tomatoes
1-1/2 lb peeled and deveined shrimp
3 tbsp chopped basil
3 tbsp chopped parsley
1/2 cup pine nuts,toasted
1/2 cup Parmesan cheese, grated
1 medium vadalia onion, chopped
3 cloves garlic, minced
1 cup white wine (dry or sweet)
2 tbsp red pepper flakes
olive oil
Directions
Cook shrimp with 2 tbsp olive oil and red pepper flakes. Remove shrimp, set aside.
Add onion to pan and cook until soft and translucent.
Add garlic and cook until garlic softens.
Add tomatoes, wine, and pine nuts.
Cook 10 minutes.
Add remaining ingredients and cook an additional 2 minutes. Serve over pasta or grilled veggies.
Number of Servings: 6
1-28 oz can crushed tomatoes
1-1/2 lb peeled and deveined shrimp
3 tbsp chopped basil
3 tbsp chopped parsley
1/2 cup pine nuts,toasted
1/2 cup Parmesan cheese, grated
1 medium vadalia onion, chopped
3 cloves garlic, minced
1 cup white wine (dry or sweet)
2 tbsp red pepper flakes
olive oil
Directions
Cook shrimp with 2 tbsp olive oil and red pepper flakes. Remove shrimp, set aside.
Add onion to pan and cook until soft and translucent.
Add garlic and cook until garlic softens.
Add tomatoes, wine, and pine nuts.
Cook 10 minutes.
Add remaining ingredients and cook an additional 2 minutes. Serve over pasta or grilled veggies.
Number of Servings: 6
Mexican Black Bean Salad
Ingredients
* 1 1/2 cups cooked black beans
* 3 scallions (green onions) sliced
* 2 ripe plum tomatoes, diced
* 1/3 cup corn, fresh, frozen or canned
* 2 tablespoons olive oil
* 1 tablespoon fresh lime juice
* 2 tablespoons freshly chopped cilantro
* salt and freshly ground black pepper to taste
* minced garlic and/or hot peppers may be added for an extra zesty flavor
Directions
1. Combine all ingredients in a medium size bowl and toss gently. Let the salad rest in the refrigerator until serving time.
2. Use this simple recipe as a starting point. Add green or red pepper, parsley, etc. to personalize this salad.
Makes 2 servings (approx 1 1/4 cups each.)
* 1 1/2 cups cooked black beans
* 3 scallions (green onions) sliced
* 2 ripe plum tomatoes, diced
* 1/3 cup corn, fresh, frozen or canned
* 2 tablespoons olive oil
* 1 tablespoon fresh lime juice
* 2 tablespoons freshly chopped cilantro
* salt and freshly ground black pepper to taste
* minced garlic and/or hot peppers may be added for an extra zesty flavor
Directions
1. Combine all ingredients in a medium size bowl and toss gently. Let the salad rest in the refrigerator until serving time.
2. Use this simple recipe as a starting point. Add green or red pepper, parsley, etc. to personalize this salad.
Makes 2 servings (approx 1 1/4 cups each.)
Pasta Delight
Ingredients
* 2 cups whole wheat pasta, cooked, drained, and rinsed
* 3 cloves garlic, minced
* 1 large broccoli tree, chopped into bite-sized pieces
* 1 medium carrot, cut into thin strips
* 1/2 cup green peas
* 1 tablespoon olive oil
* 1 tablespoon Italian seasoning
* 1/4 cup parmesan cheese
Directions
1. Cook pasta according to package instructions.
2. Using a large skillet, saut� garlic and vegetables in oil for 10 minutes, stirring often.
3. Add cooked pasta and Italian seasoning to vegetables and gently combine with a large spoon or spatula.
4. Sprinkle parmesan cheese over pasta mixture, cover and cook for two more minutes.
Makes 4 servings.
* 2 cups whole wheat pasta, cooked, drained, and rinsed
* 3 cloves garlic, minced
* 1 large broccoli tree, chopped into bite-sized pieces
* 1 medium carrot, cut into thin strips
* 1/2 cup green peas
* 1 tablespoon olive oil
* 1 tablespoon Italian seasoning
* 1/4 cup parmesan cheese
Directions
1. Cook pasta according to package instructions.
2. Using a large skillet, saut� garlic and vegetables in oil for 10 minutes, stirring often.
3. Add cooked pasta and Italian seasoning to vegetables and gently combine with a large spoon or spatula.
4. Sprinkle parmesan cheese over pasta mixture, cover and cook for two more minutes.
Makes 4 servings.
Thursday, March 19, 2009
Six Bean Salad
Ingredients
1 can garbonzo beans, drained & rinsed
1 can black beans, drained & rinsed
1 can lima beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can green beans, drained & rinsed
1 can wax beans, drained & rinsed
1 large white onion, chopped
1 stalk of celery, chopped
2 jars red pimentos, sliced
3/4 cup Splenda sweetner
1 cup white vinegar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl combine first 9 ingredients.
In another bowl combine remaining ingredients.
Stir and pour over bean mixture.
Chill overnight.
Number of Servings: 14
1 can garbonzo beans, drained & rinsed
1 can black beans, drained & rinsed
1 can lima beans, drained & rinsed
1 can red kidney beans, drained & rinsed
1 can green beans, drained & rinsed
1 can wax beans, drained & rinsed
1 large white onion, chopped
1 stalk of celery, chopped
2 jars red pimentos, sliced
3/4 cup Splenda sweetner
1 cup white vinegar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl combine first 9 ingredients.
In another bowl combine remaining ingredients.
Stir and pour over bean mixture.
Chill overnight.
Number of Servings: 14
Friday, March 13, 2009
Zesty Chicken and Rice Skillet
Ingredients
1/2 cup fat free Italian Dressing
1 tbsp Dijon mustard
1 lb. boneless, skinless chicken breast, cut in chunks
1 chicken bouillon cube, dissolved in 1-3/4 cup boiling water
2 cups red and green pepper chopped (about 2 medium)
2 cups brown quick-cook rice, uncooked
Directions
Mix 1/4 cup of the dressing and the mustard in a large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally.
Stir in remaining 1/4 cup dressing, bouillon and peppers; cover.
Simmer 2 min. or until heated through.
Stir in rice; cover.
Simmer 5 min. or until rice is tender.
Remove from heat; let stand 5 min. until liquid is absorbed.
Makes 4 servings, 1-1/2 cups each.
Number of Servings: 4
1/2 cup fat free Italian Dressing
1 tbsp Dijon mustard
1 lb. boneless, skinless chicken breast, cut in chunks
1 chicken bouillon cube, dissolved in 1-3/4 cup boiling water
2 cups red and green pepper chopped (about 2 medium)
2 cups brown quick-cook rice, uncooked
Directions
Mix 1/4 cup of the dressing and the mustard in a large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally.
Stir in remaining 1/4 cup dressing, bouillon and peppers; cover.
Simmer 2 min. or until heated through.
Stir in rice; cover.
Simmer 5 min. or until rice is tender.
Remove from heat; let stand 5 min. until liquid is absorbed.
Makes 4 servings, 1-1/2 cups each.
Number of Servings: 4
Monday, March 2, 2009
Quiche Cups
Ingredients
10 oz. frozen spinach
3 eggs (or liquid substitute)
3/4 cup mozzarella cheese
1/4 cup carrots, chopped or diced
1/4 cup yellow peppers, chopped or diced
Directions
Heat oven to 350 degrees. Line muffin tins with foil liners. Spray liners with cooking spray.
Thaw spinach and squeeze out all excess liquid.
Combine all ingredients in a medium bowl.
Put equal amounts of veggie mixture into each liner.
Bake for 20 minutes or until knife inserted comes out clean.
Cups can be frozen in snack size bags and reheated - remove from foil liner before freezing.
Number of Servings: 6
10 oz. frozen spinach
3 eggs (or liquid substitute)
3/4 cup mozzarella cheese
1/4 cup carrots, chopped or diced
1/4 cup yellow peppers, chopped or diced
Directions
Heat oven to 350 degrees. Line muffin tins with foil liners. Spray liners with cooking spray.
Thaw spinach and squeeze out all excess liquid.
Combine all ingredients in a medium bowl.
Put equal amounts of veggie mixture into each liner.
Bake for 20 minutes or until knife inserted comes out clean.
Cups can be frozen in snack size bags and reheated - remove from foil liner before freezing.
Number of Servings: 6
Friday, February 27, 2009
Broccoli Quiche
Ingredients
1 cup egg substitute
1/4 cup fat free half and half
1/4 cup skim milk
3 oz low fat swiss cheese
1 large stalk broccoli
1/2 cup canned mushrooms
Directions
Preheat oven to 400*F. Steam and chop broccoli.
Add broccoli and mushrooms to cake pan sprayed with nonstick cooking spray.
Mix egg substitute with half and half and skim milk.
Pour egg mixture over broccoli.
Sprinkle with cheese.
Bake in 400*F oven approximately 40 minutes.
Number of Servings: 4
1 cup egg substitute
1/4 cup fat free half and half
1/4 cup skim milk
3 oz low fat swiss cheese
1 large stalk broccoli
1/2 cup canned mushrooms
Directions
Preheat oven to 400*F. Steam and chop broccoli.
Add broccoli and mushrooms to cake pan sprayed with nonstick cooking spray.
Mix egg substitute with half and half and skim milk.
Pour egg mixture over broccoli.
Sprinkle with cheese.
Bake in 400*F oven approximately 40 minutes.
Number of Servings: 4
Wednesday, February 25, 2009
Easy Slow Cooker Lemony Garlic Chicken
Ingredients
1 tsp oregano
1/4 tsp black pepper
2 lbs boneless, skinless chicken breasts (six halves)
1 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
2 tsp minced garlic
1 tsp chicken bouillon granules
1 tsp parsley
Directions
Mix oregano and pepper and sprinkle evenly over chicken pieces.
In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.
Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.
Pour skillet contents into slow cooker, cover, and cook on low for 6 hours (3 hours on high).
Chicken is very tasty served on a bed of brown rice with steamed carrots!
Number of Servings: 6
1 tsp oregano
1/4 tsp black pepper
2 lbs boneless, skinless chicken breasts (six halves)
1 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
2 tsp minced garlic
1 tsp chicken bouillon granules
1 tsp parsley
Directions
Mix oregano and pepper and sprinkle evenly over chicken pieces.
In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.
Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.
Pour skillet contents into slow cooker, cover, and cook on low for 6 hours (3 hours on high).
Chicken is very tasty served on a bed of brown rice with steamed carrots!
Number of Servings: 6
Friday, February 13, 2009
Cream of Spinach Soup
Ingredients
1 white onion
1 pack fresh spinach
1 medium sized potato (white or red, no skin)
1 chicken breast (boneless, no skin)
1 chicken boullion cube (low sodium)
4 cups water
2 cups 2% milk
2 tbsp corn starch
salt to taste (optional)
Directions
Combine the onion, spinach, potato, chicken breast, chicken bullion cube, water and boil until chicken and potato are fully cooked.
Place all ingredients in blender and turn blender on for one minute or until most ingredients are blended.
Return ingredients to stove and add milk and salt to taste. Bring to a boil and add corn starch (dissolve corn starch with 1/4 cup of water).
Bring heat to med-low and stir until desired thickness. If you want thicker consistency add double corn starch mix.
Serve and enjoy.
For added taste cook some mushrooms in butter and at to bowl right before serving.
1 white onion
1 pack fresh spinach
1 medium sized potato (white or red, no skin)
1 chicken breast (boneless, no skin)
1 chicken boullion cube (low sodium)
4 cups water
2 cups 2% milk
2 tbsp corn starch
salt to taste (optional)
Directions
Combine the onion, spinach, potato, chicken breast, chicken bullion cube, water and boil until chicken and potato are fully cooked.
Place all ingredients in blender and turn blender on for one minute or until most ingredients are blended.
Return ingredients to stove and add milk and salt to taste. Bring to a boil and add corn starch (dissolve corn starch with 1/4 cup of water).
Bring heat to med-low and stir until desired thickness. If you want thicker consistency add double corn starch mix.
Serve and enjoy.
For added taste cook some mushrooms in butter and at to bowl right before serving.
Thursday, February 12, 2009
Beef and Noodles
Ingredients
1 lb. beef round steak, cut into bite size pieces
1/2 cup chopped onion (about 1/2 a medium onion)
1 tbsp olive oil
10.5 oz low-sodium beef broth
8 oz (or about 4 cups) uncooked egg noodles
4 cups water
salt and pepper to taste
Directions
In a 3.5 qt pot, heat olive oil. Add onion and round steak. Stir until all meat is browned and onions are translucent. Add beef broth and bring to a boil.
Reduce heat and simmer about 15 -20 minutes.
When meat is tender, add 4 cups water.
Increase heat to high and bring to a boil. Add egg noodles. Boil for 10 minutes, stirring occasionally to make sure all noodles get cooked.
After 10 minutes, remove from heat, cover and let stand for 15 minutes to let noodles absorb more juice.
Serve with steamed broccoli, if desired.
1 lb. beef round steak, cut into bite size pieces
1/2 cup chopped onion (about 1/2 a medium onion)
1 tbsp olive oil
10.5 oz low-sodium beef broth
8 oz (or about 4 cups) uncooked egg noodles
4 cups water
salt and pepper to taste
Directions
In a 3.5 qt pot, heat olive oil. Add onion and round steak. Stir until all meat is browned and onions are translucent. Add beef broth and bring to a boil.
Reduce heat and simmer about 15 -20 minutes.
When meat is tender, add 4 cups water.
Increase heat to high and bring to a boil. Add egg noodles. Boil for 10 minutes, stirring occasionally to make sure all noodles get cooked.
After 10 minutes, remove from heat, cover and let stand for 15 minutes to let noodles absorb more juice.
Serve with steamed broccoli, if desired.
Wednesday, February 11, 2009
Black Bean and Pineapple Salsa
Ingredients
2 cups black beans
1/2 cup red onions, raw, chopped
1 cup pineapple, fresh, diced
1/4 cup jalapeno peppers, sliced
1 cup tomatoes, chopped
1/2 cup sweet corn
Directions
Mix all ingredients together and serve. Refrigerating for an hour is recommended but not necessary.
Enjoy!
Number of Servings: 6
2 cups black beans
1/2 cup red onions, raw, chopped
1 cup pineapple, fresh, diced
1/4 cup jalapeno peppers, sliced
1 cup tomatoes, chopped
1/2 cup sweet corn
Directions
Mix all ingredients together and serve. Refrigerating for an hour is recommended but not necessary.
Enjoy!
Number of Servings: 6
Frozen Pudding Pops
Ingredients
* 2 cups low-fat or skim milk
* 1 small box of instant pudding
Directions
Prepare pudding according to package directions. Freeze in pop molds or spoon into small paper cups and insert popsicle sticks or plastic spoons. Place in freezer until solid.
* 2 cups low-fat or skim milk
* 1 small box of instant pudding
Directions
Prepare pudding according to package directions. Freeze in pop molds or spoon into small paper cups and insert popsicle sticks or plastic spoons. Place in freezer until solid.
Monday, January 19, 2009
Last Minute Lasagna
1 24- or 26-ounce jar pasta sauce
2 18-20-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan
Heat oven to 375° F.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
Yield: Makes 6 servings
2 18-20-ounce refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan
Heat oven to 375° F.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
Yield: Makes 6 servings
Lasagna Style Baked Ziti
1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella
Cook the ziti according to the package instructions.
Heat oven to 400° F.
In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella
Cook the ziti according to the package instructions.
Heat oven to 400° F.
In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.
Broccoli Spaghetti
1 pound spaghetti
1 large head broccoli (1/2 pound)
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups)
Freshly ground black pepper
1/2 teaspoon red pepper flakes
Crispy Garlic Bread
Cook the spaghetti according to the label directions and drain, reserving 1/2 cup of the cooking water.
Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving. Serve with Crispy Garlic Bread.
1 large head broccoli (1/2 pound)
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups)
Freshly ground black pepper
1/2 teaspoon red pepper flakes
Crispy Garlic Bread
Cook the spaghetti according to the label directions and drain, reserving 1/2 cup of the cooking water.
Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving. Serve with Crispy Garlic Bread.
Cream Cheese and Salsa Pinwheels
Ingredients
4 fat free white flour tortillas
8 tbsp light cream cheese
8 tbsp salsa
Directions
Let cream cheese sit out until room temperature. (For a quickie, you can put it in the microwave for a couple seconds until soft)
Mix cream cheese and salsa together until easily spreadable.
Place 2 tbsp of mixture on each of the 4 tortillas and spread across each entirely.
Secure with toothpick, place in refrigerator, and let chill. (the chilling may be omitted if preferred)
Remove rolls from refrigerator and slice to 1 inch thickness.
Makes 24 slices, serves approximately 4.
Number of Servings: 4
4 fat free white flour tortillas
8 tbsp light cream cheese
8 tbsp salsa
Directions
Let cream cheese sit out until room temperature. (For a quickie, you can put it in the microwave for a couple seconds until soft)
Mix cream cheese and salsa together until easily spreadable.
Place 2 tbsp of mixture on each of the 4 tortillas and spread across each entirely.
Secure with toothpick, place in refrigerator, and let chill. (the chilling may be omitted if preferred)
Remove rolls from refrigerator and slice to 1 inch thickness.
Makes 24 slices, serves approximately 4.
Number of Servings: 4
Southwestern Beans and Rice
Ingredients
2 CUPS COOKED BROWN RICE
1- 15 OUNCE CAN BLACK BEANS, DRAINED (PINTO OR KIDNEY ARE GOOD HERE, TOO)
1- 16 OUNCE JAR SALSA OF YOUR CHOICE
1- 15 OUNCE CAN WHOLE KERNEL CORN, DRAINED
Directions
HEAT THE FIRST 4 INGREDIENTS IN A SKILLET.
EITHER EAT WITH CHIPS, OR EAT IT IN A TORTILLA (FLOUR OR CORN)
Makes about 6-8 servings
2 CUPS COOKED BROWN RICE
1- 15 OUNCE CAN BLACK BEANS, DRAINED (PINTO OR KIDNEY ARE GOOD HERE, TOO)
1- 16 OUNCE JAR SALSA OF YOUR CHOICE
1- 15 OUNCE CAN WHOLE KERNEL CORN, DRAINED
Directions
HEAT THE FIRST 4 INGREDIENTS IN A SKILLET.
EITHER EAT WITH CHIPS, OR EAT IT IN A TORTILLA (FLOUR OR CORN)
Makes about 6-8 servings
Chicken Curry
Ingredients
8 chicken drumsticks
3 med onions chopped
1 can tomatoes chopped
4-5 chilies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp tandoori powder
1 1/2 tsp tumeric
1 1/2 tsp salt
3 cloves garlic, chopped
2 tbsp olive oil
1 cup water
Directions
Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.
Number of Servings: 4
8 chicken drumsticks
3 med onions chopped
1 can tomatoes chopped
4-5 chilies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp tandoori powder
1 1/2 tsp tumeric
1 1/2 tsp salt
3 cloves garlic, chopped
2 tbsp olive oil
1 cup water
Directions
Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.
Number of Servings: 4
Heavenly Spinach
Ingredients
2-10oz packages frozen chopped spinach
1/2 cup mushrooms, sliced
2 tbsp butter
1/4 cup butter
1/2 cup light mayonnaise
1/2 cup reduced fat sour cream
1/2 cup Parmesan cheese
8.5 oz bottle of marinated artichoke hearts (drained)
3 tomatoes
1/2 cup Italian-style bread crumbs
Salt and pepper to taste
Directions
Cook spinach and drain.
Saute' mushrooms in 2 tbsp butter.
Combine mayo, sour cream, and cheese.
Stir in artichoke hearts, spinach, and mushrooms.
Season to taste with salt and pepper.
Pour in greased 13x9 inch dish.
Slice tomatoes and place on top in one layer.
Saute' bread crumbs in 1/4 cup butter and sprinkle over casserole.
Bake at 325 degrees for 20 minutes.
Number of Servings: 18
2-10oz packages frozen chopped spinach
1/2 cup mushrooms, sliced
2 tbsp butter
1/4 cup butter
1/2 cup light mayonnaise
1/2 cup reduced fat sour cream
1/2 cup Parmesan cheese
8.5 oz bottle of marinated artichoke hearts (drained)
3 tomatoes
1/2 cup Italian-style bread crumbs
Salt and pepper to taste
Directions
Cook spinach and drain.
Saute' mushrooms in 2 tbsp butter.
Combine mayo, sour cream, and cheese.
Stir in artichoke hearts, spinach, and mushrooms.
Season to taste with salt and pepper.
Pour in greased 13x9 inch dish.
Slice tomatoes and place on top in one layer.
Saute' bread crumbs in 1/4 cup butter and sprinkle over casserole.
Bake at 325 degrees for 20 minutes.
Number of Servings: 18
Creamy Fruit Dip
Ingredients
8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda
Directions
Soften cream cheese in large mixing bowl.
Beat on medium speed with mixer, gradually add yogurt, vanlla extract, and Splenda.
Whip on high until light and fluffy.
Use as a dip for your choice of fruit such as peaches, melon, apple slices, or pears.
Number of Servings: 16
8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda
Directions
Soften cream cheese in large mixing bowl.
Beat on medium speed with mixer, gradually add yogurt, vanlla extract, and Splenda.
Whip on high until light and fluffy.
Use as a dip for your choice of fruit such as peaches, melon, apple slices, or pears.
Number of Servings: 16
Chickpeas and Shells
Ingredients
1 can chickpeas, drained and rinsed
2 cups whole wheat pasta (small variety, like shells or elbows)
1 medium onion, chopped
6 cloves garlic, minced
4 cups kale, chopped
handful flat-leaf parsley, chopped
1 lemon, juiced and zested (if organic)
.5 t red pepper flakes
1/2 glass wine
3 T olive oil
4 t parmesan, grated
salt and pepper
Directions
Makes four hearty servings. (1/2 cup each chickpeas and pasta, plus 1 cup of kale)
Boil water and cook pasta according to directions.
Meanwhile, heat olive oil over medium high heat, then add chickpeas. Cook two minutes, shaking the pan to get color on all sides. Add onion and garlic, and continue cooking until onions and garlic are caramelized. Shake/stir pan often.
Add wine, red pepper flakes and zest (if using an organic lemon). Turn heat to medium, add kale and 1/2 a cup of the water from the pasta. Cover and let cook over medium until kale is vibrant and tender, about 2 minutes. Drain and add pasta, stir and add lemon juice. Toss well, serve and top with plenty of parsley and 1 t parmesan. (omit cheese sub nutritional yeast to make vegan)
Makes four portions.
Number of Servings: 4
1 can chickpeas, drained and rinsed
2 cups whole wheat pasta (small variety, like shells or elbows)
1 medium onion, chopped
6 cloves garlic, minced
4 cups kale, chopped
handful flat-leaf parsley, chopped
1 lemon, juiced and zested (if organic)
.5 t red pepper flakes
1/2 glass wine
3 T olive oil
4 t parmesan, grated
salt and pepper
Directions
Makes four hearty servings. (1/2 cup each chickpeas and pasta, plus 1 cup of kale)
Boil water and cook pasta according to directions.
Meanwhile, heat olive oil over medium high heat, then add chickpeas. Cook two minutes, shaking the pan to get color on all sides. Add onion and garlic, and continue cooking until onions and garlic are caramelized. Shake/stir pan often.
Add wine, red pepper flakes and zest (if using an organic lemon). Turn heat to medium, add kale and 1/2 a cup of the water from the pasta. Cover and let cook over medium until kale is vibrant and tender, about 2 minutes. Drain and add pasta, stir and add lemon juice. Toss well, serve and top with plenty of parsley and 1 t parmesan. (omit cheese sub nutritional yeast to make vegan)
Makes four portions.
Number of Servings: 4
Thursday, January 15, 2009
Mexican Lasagna
Ingredients
* 1 lb. ground turkey
* 1 tablespoon olive oil
* 3 garlic cloves, minced
* 2 onions, chopped
* 2 10 oz. cans black beans, drained and slightly mashed
* 1 tablespoon chili powder
* 1 tablespoon ground cumin
* 2 cups tomato sauce
* 1 10 oz. can stewed tomatoes, coarsely chopped
* 6 medium whole wheat tortillas
* 1 cup low fat shredded cheddar cheese
Directions
1. Preheat oven 350� F.
2. Saut� 1 onion, 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saut� pan aside.
3. Heat oil in another saut� pan over medium heat. Saut� remaining onion, until soft. Add remaining garlic, chili powder and cumin, saut� for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 c sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Serves 6.
* 1 lb. ground turkey
* 1 tablespoon olive oil
* 3 garlic cloves, minced
* 2 onions, chopped
* 2 10 oz. cans black beans, drained and slightly mashed
* 1 tablespoon chili powder
* 1 tablespoon ground cumin
* 2 cups tomato sauce
* 1 10 oz. can stewed tomatoes, coarsely chopped
* 6 medium whole wheat tortillas
* 1 cup low fat shredded cheddar cheese
Directions
1. Preheat oven 350� F.
2. Saut� 1 onion, 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saut� pan aside.
3. Heat oil in another saut� pan over medium heat. Saut� remaining onion, until soft. Add remaining garlic, chili powder and cumin, saut� for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 c sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Serves 6.
Chicken Topped Potatoes
Ingredients
4 medium baking potatoes
4 chicken thighs , skinless, boneless 1" pieces
1 tbsp flour
1 tsp paprika
1/8 tsp crushed red pepper flakes
1/2 tbsp butter
1/4 cup chopped onion
4 oz mushrooms, sliced
1 garlic clove, minced
1/4 cup fat free, low sodium chicken broth
1/8 cup fat free sour cream
1 tbsp fresh parsley, chopped
Directions
Pierce potato with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
Remove from heat and stir in sour cream.
Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
Serves 4
Number of Servings: 4
4 medium baking potatoes
4 chicken thighs , skinless, boneless 1" pieces
1 tbsp flour
1 tsp paprika
1/8 tsp crushed red pepper flakes
1/2 tbsp butter
1/4 cup chopped onion
4 oz mushrooms, sliced
1 garlic clove, minced
1/4 cup fat free, low sodium chicken broth
1/8 cup fat free sour cream
1 tbsp fresh parsley, chopped
Directions
Pierce potato with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
Remove from heat and stir in sour cream.
Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
Serves 4
Number of Servings: 4
Italian Chicken with Olives
Ingredients
1/2 cup seasoned breadcrumbs
5 oz pkg Romano cheese
3 chiken breasts, sliced in thirds, lengthwise (boneless, skinless)
2 tbsp olive oil
10 oz can diced tomatoes
7 cloves garlic, crushed
4 oz Kalamata olives, sliced
2 tsp balsamic vinegar
1/4 tsp red pepper flakes
5 tsp dried basil
Directions
Mix breadcrumbs and cheese, coat chicken slices with breadcrumb mixture on both sides.
Heat 2 tsp olive oil in skillet to medium heat.
Add chicken pieces and cook until golden brown. Set to side and keep warm.
Add tomatoes (drained), garlic, olives, vinegar and pepper and half cup of liquid from tomatoes.
Cook until slightly thickened and add basil.
Number of Servings: 9
1/2 cup seasoned breadcrumbs
5 oz pkg Romano cheese
3 chiken breasts, sliced in thirds, lengthwise (boneless, skinless)
2 tbsp olive oil
10 oz can diced tomatoes
7 cloves garlic, crushed
4 oz Kalamata olives, sliced
2 tsp balsamic vinegar
1/4 tsp red pepper flakes
5 tsp dried basil
Directions
Mix breadcrumbs and cheese, coat chicken slices with breadcrumb mixture on both sides.
Heat 2 tsp olive oil in skillet to medium heat.
Add chicken pieces and cook until golden brown. Set to side and keep warm.
Add tomatoes (drained), garlic, olives, vinegar and pepper and half cup of liquid from tomatoes.
Cook until slightly thickened and add basil.
Number of Servings: 9
Turkey Chili with Corn and Black Beans
Ingredients
20 oz. ground turkey
1 medium onion, chopped
1 medium red bell pepper, chopped
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp red pepper flakes (adjust to taste)
1 can diced tomatoes with juice
1 small can tomato sauce
1 can yellow corn
1 can black beans, rinsed
1 can seasoned chili beans
Directions
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices.
Cook until turkey is no longer pink.
Add canned ingredients and bring to a boil.
Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft.
If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.
Number of Servings: 8
20 oz. ground turkey
1 medium onion, chopped
1 medium red bell pepper, chopped
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp red pepper flakes (adjust to taste)
1 can diced tomatoes with juice
1 small can tomato sauce
1 can yellow corn
1 can black beans, rinsed
1 can seasoned chili beans
Directions
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices.
Cook until turkey is no longer pink.
Add canned ingredients and bring to a boil.
Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft.
If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.
Number of Servings: 8
Island Pork
Ingredients
5 oz pork tenderloin
1/4 tsp chili powder
1/4 tsp cumin seed
1/4 tsp paprika
2 tbsp salsa
4 slices or rings pineapple, canned,(3" dia)
1 tbsp coriander leaf, dried
1/4 tsp oregano, ground
1 tsp olive oil
Directions
Rinse the pork and pat dry.
In a bowl mix together all the spices, except coriander, and rub all over the pork.
Heat oil in a pan, not too hot!
Cook the meat until sealed and brown.
Lower the heat until the meat is no longer pink inside. Remove from the pan and keep to one side.
In the same pan, add pineapple and a little juice with the salsa and bring to a gentle boil.
Cook for a few minutes, add coriander and heat through until sauce is slightly thickened.
Serve over pork with rice or couscous.
Number of Servings: 2
5 oz pork tenderloin
1/4 tsp chili powder
1/4 tsp cumin seed
1/4 tsp paprika
2 tbsp salsa
4 slices or rings pineapple, canned,(3" dia)
1 tbsp coriander leaf, dried
1/4 tsp oregano, ground
1 tsp olive oil
Directions
Rinse the pork and pat dry.
In a bowl mix together all the spices, except coriander, and rub all over the pork.
Heat oil in a pan, not too hot!
Cook the meat until sealed and brown.
Lower the heat until the meat is no longer pink inside. Remove from the pan and keep to one side.
In the same pan, add pineapple and a little juice with the salsa and bring to a gentle boil.
Cook for a few minutes, add coriander and heat through until sauce is slightly thickened.
Serve over pork with rice or couscous.
Number of Servings: 2
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