INGREDIENTS:
1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
DIRECTIONS:
Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.
Monday, October 11, 2010
Chicken Fried Steak with Gravy
NGREDIENTS:
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk
DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.
In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.
Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk
DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.
In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.
Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.
Banana Walnut Muffins
INGREDIENTS:
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil
DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil
DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.
Lemony Tuna Salad
INGREDIENTS:
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved
DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved
DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
Parmesan Encrusted Tilapia with Lemony Green Beans
Ingredients
For the Tilapia
4 skinless tilapia fillets (1 pound total)
Freshly ground black pepper to taste
1 T dried basil
1/4 cup Parmesan cheese
2 t olive oil For the Green Beans
1/2 lb green beans, ends trimmed
1/4 cup fresh lemon juice
2 t freshly grated lemon zest
1 T olive oil
Directions
Preheat the broiler. Cut the tilapia fillets lengthwise into two pieces, then pat dry with a paper towel and season to taste with pepper. In a small bowl, combine basil and Parmesan cheese; set aside. In a large saucepan, bring water for beans to a boil.
Heat olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking. Sauté the fish for 3 minutes or until brown. Flip the fillets over and remove the skillet from heat. Dust the tilapia with the cheese mixture. Place the skillet under the broiler to finish cooking the fish and slightly brown the cheese, about 3 to 4 minutes.
As the fish cooks, add beans to boiling water. Lower heat and cook for 5 minutes or until bright green (beans should still be crisp). Drain beans and run under cold water. Shake off excess water and set aside.
Mix lemon juice, lemon zest, pepper, and olive oil in a medium bowl. Add green beans and toss to coat; warm for 30 seconds in the microwave. Divide fish fillets and green beans on two plates and serve.
For the Tilapia
4 skinless tilapia fillets (1 pound total)
Freshly ground black pepper to taste
1 T dried basil
1/4 cup Parmesan cheese
2 t olive oil For the Green Beans
1/2 lb green beans, ends trimmed
1/4 cup fresh lemon juice
2 t freshly grated lemon zest
1 T olive oil
Directions
Preheat the broiler. Cut the tilapia fillets lengthwise into two pieces, then pat dry with a paper towel and season to taste with pepper. In a small bowl, combine basil and Parmesan cheese; set aside. In a large saucepan, bring water for beans to a boil.
Heat olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking. Sauté the fish for 3 minutes or until brown. Flip the fillets over and remove the skillet from heat. Dust the tilapia with the cheese mixture. Place the skillet under the broiler to finish cooking the fish and slightly brown the cheese, about 3 to 4 minutes.
As the fish cooks, add beans to boiling water. Lower heat and cook for 5 minutes or until bright green (beans should still be crisp). Drain beans and run under cold water. Shake off excess water and set aside.
Mix lemon juice, lemon zest, pepper, and olive oil in a medium bowl. Add green beans and toss to coat; warm for 30 seconds in the microwave. Divide fish fillets and green beans on two plates and serve.
Tomato and Feta Salad
INGREDIENTS:
2 pints cherry tomatoes
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper
Thyme sprigs, for garnish
DIRECTIONS:
In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with the thyme.
2 pints cherry tomatoes
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper
Thyme sprigs, for garnish
DIRECTIONS:
In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with the thyme.
Turkey Tortilla Casserole
INGREDIENTS:
2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature
DIRECTIONS:
Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.
Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.
2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature
DIRECTIONS:
Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.
Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.
No Bake Cookies
Ingredients
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
One Pot Salsa Beef Skillet
Ingredients
1 lb. extra lean ground beef
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 cups frozen corn
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 green onion, chopped
Directions:
BROWN meat in large skillet on medium-high heat; drain.
ADD water, salsa and Macaroni; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.
TOP with cheese and onions.
1 lb. extra lean ground beef
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 cups frozen corn
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 green onion, chopped
Directions:
BROWN meat in large skillet on medium-high heat; drain.
ADD water, salsa and Macaroni; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.
TOP with cheese and onions.
Turkey and Black Bean Burritos
1 Tbsp canola oil
1 lb ground turkey breast
1 c canned black beans, rinsed and drained
1 c finely chopped red pepper
1/2 c finely chopped red onion
1/4 c BBQ sauce
4 tsp fresh lime juice
1 tsp chili powder
1 tsp ground cumin
salt (I used garlic salt)
whole wheat flour tortillas
mixed greens
low fat shredded cheddar cheese
Heat oil in skillet until hot. Add turkey and cook 7 minutes or until browned, stirring occasionally and breaking up meat.
Add beans, pepper, onion, BBQ sauce, lime juice, chili powder, cumin and salt; cook mixture 5 to 7 minutes or until turkey is cooked through.
Serve on tortilla with greens and cheese.
1 lb ground turkey breast
1 c canned black beans, rinsed and drained
1 c finely chopped red pepper
1/2 c finely chopped red onion
1/4 c BBQ sauce
4 tsp fresh lime juice
1 tsp chili powder
1 tsp ground cumin
salt (I used garlic salt)
whole wheat flour tortillas
mixed greens
low fat shredded cheddar cheese
Heat oil in skillet until hot. Add turkey and cook 7 minutes or until browned, stirring occasionally and breaking up meat.
Add beans, pepper, onion, BBQ sauce, lime juice, chili powder, cumin and salt; cook mixture 5 to 7 minutes or until turkey is cooked through.
Serve on tortilla with greens and cheese.
Arugula Salad with Cannellini Beans
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
Directions
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
Directions
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Monday, September 6, 2010
Tuna Cakes
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup Water
1 Carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
make it
MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
FOR EASIER HANDLING IN THE SKILLET Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup Water
1 Carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
make it
MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
FOR EASIER HANDLING IN THE SKILLET Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.
Creamy Bacon Cheddar Dip
Ingredients:
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Green onions, sliced
RITZ Crackers
Directions
MIX all ingredients except crackers.
SERVE with crackers.
SUBSTITUTE: Substitute 1/2 cup KRAFT Grated Parmesan Cheese for the Cheddar.
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Green onions, sliced
RITZ Crackers
Directions
MIX all ingredients except crackers.
SERVE with crackers.
SUBSTITUTE: Substitute 1/2 cup KRAFT Grated Parmesan Cheese for the Cheddar.
Fast Fruity Delight
Ingredients
3/4 cup boiling water
1 box Jell-O (Strawberry, Raspberry, Orange, Berry Blue)
2 cups frozen fruit (strawberries, raspberries, mixed fruit, blueberries)
1 cup whipped cream, thawed
Directions
Stir boiling water into 1 package (4 serving size) Jell-O Gelatin in large bowl at least 2 minutes until completely dissolved.
Add 2 cups frozen fruit; stir until gelatin starts to thickent. In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture envently into 4 dessert topping mixture in each cup. Refrigerate 15 minutes or until set.
3/4 cup boiling water
1 box Jell-O (Strawberry, Raspberry, Orange, Berry Blue)
2 cups frozen fruit (strawberries, raspberries, mixed fruit, blueberries)
1 cup whipped cream, thawed
Directions
Stir boiling water into 1 package (4 serving size) Jell-O Gelatin in large bowl at least 2 minutes until completely dissolved.
Add 2 cups frozen fruit; stir until gelatin starts to thickent. In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture envently into 4 dessert topping mixture in each cup. Refrigerate 15 minutes or until set.
Crash Hot Potatoes
16 small, round potatoes
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs
Heat oven to 450 degrees. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs
Heat oven to 450 degrees. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.
Roasted Lemon Herb Chicken
Ingredients
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information
Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information
Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg
Three Bean Chili
Ingredients
1 tablespoon olive oil
1 medium-size onion, chopped
2 cloves garlic, peeled and chopped
3 tablespoons chili powder
2 sweet bell peppers, cored and diced
1 medium-size zucchini, trimmed and diced
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup ketchup (do not add this for Daniel Fast)
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
grated cheddar cheese (optional) (do not add this for Daniel Fast)
Instructions
Heat oil in a large nonstick pot over medium heat. Add onion, garlic, and chili powder and cook for 3 minutes.
Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
Stir in tomatoes, tomato sauce, ketchup, and oregano. Cook 8 minutes.
Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired and not doing the Daniel Fast.
Makes: 8 cups PREP: 10 minutes Cook: 19 minutes
PER CUP: 203 calories, 4 g fat (o g sat.), 11 g protein; 39 g carbohydrate, 12 g fiber, 678 mg sodium, 0 mg cholesterol.
1 tablespoon olive oil
1 medium-size onion, chopped
2 cloves garlic, peeled and chopped
3 tablespoons chili powder
2 sweet bell peppers, cored and diced
1 medium-size zucchini, trimmed and diced
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup ketchup (do not add this for Daniel Fast)
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
grated cheddar cheese (optional) (do not add this for Daniel Fast)
Instructions
Heat oil in a large nonstick pot over medium heat. Add onion, garlic, and chili powder and cook for 3 minutes.
Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
Stir in tomatoes, tomato sauce, ketchup, and oregano. Cook 8 minutes.
Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired and not doing the Daniel Fast.
Makes: 8 cups PREP: 10 minutes Cook: 19 minutes
PER CUP: 203 calories, 4 g fat (o g sat.), 11 g protein; 39 g carbohydrate, 12 g fiber, 678 mg sodium, 0 mg cholesterol.
Zero Point Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 diced zucchini
1. In large saucepan sprayed with non-stick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber.
Makes 4 servings (about 1 cup each).
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 diced zucchini
1. In large saucepan sprayed with non-stick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
Per serving: 42 calories, 0 g fat, 2 g fiber.
Makes 4 servings (about 1 cup each).
Quick Beef and Pinto Bean Chili
Ingredients:
1 garlic clove, minced
1 (16 ounce) packages frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 cup crushed fire roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) cans pinto beans, rinsed and drained
Directions:
Prep Time: 10 minsTotal Time: 20 mins
1. Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes. 2.Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.
1 garlic clove, minced
1 (16 ounce) packages frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 cup crushed fire roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) cans pinto beans, rinsed and drained
Directions:
Prep Time: 10 minsTotal Time: 20 mins
1. Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes. 2.Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.
Wednesday, August 11, 2010
Ranch Salad with Roasted Vegetables
Ingredients:
1 lb. Red potatoes (about 6), cut into 1-inch chunks
2 Carrots, cut into 1/4-inch-thick slices
1 small Red onion, cut into thin wedges
1 Tbsp. Olive oil
1 pkg. (10 oz.) torn romaine lettuce
1/3 cup KRAFT Light Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 425°F.
COMBINE first 4 ingredients in 15x10x1-inch pan.
BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.
TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese
1 lb. Red potatoes (about 6), cut into 1-inch chunks
2 Carrots, cut into 1/4-inch-thick slices
1 small Red onion, cut into thin wedges
1 Tbsp. Olive oil
1 pkg. (10 oz.) torn romaine lettuce
1/3 cup KRAFT Light Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 425°F.
COMBINE first 4 ingredients in 15x10x1-inch pan.
BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.
TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese
Slow Cooker Lasagna
Ingredients:
1 lb. Ground beef
1 jar (26 oz.) spaghetti sauce
1 cup Water
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Egg
2 Tbsp. chopped fresh parsley
6 Lasagna noodles, uncooked
Directions:
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
1 lb. Ground beef
1 jar (26 oz.) spaghetti sauce
1 cup Water
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Egg
2 Tbsp. chopped fresh parsley
6 Lasagna noodles, uncooked
Directions:
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Super Stuffed Potatoes
Ingredients:
4 small Potatoes (2-1/4 lb.)
1 lb. Ground beef
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small Tomato, chopped
2 Green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Directions:
PRICK potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
MEANWHILE, brown meat in large skillet; drain. Add VELVEETA, tomatoes and onions; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
SPLIT potatoes; mash insides with fork. Top with meat mixture and sour cream.
4 small Potatoes (2-1/4 lb.)
1 lb. Ground beef
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small Tomato, chopped
2 Green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Directions:
PRICK potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
MEANWHILE, brown meat in large skillet; drain. Add VELVEETA, tomatoes and onions; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
SPLIT potatoes; mash insides with fork. Top with meat mixture and sour cream.
Stove Top One Dish Chicken Skillet
Ingredients:
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
Cheesy Salsa Mini Meatloaves
Ingredients
1 lb. Ground beef
1/2 cup finely chopped onions
1 Egg
12 PREMIUM Saltine Crackers, finely crushed (1/2 cup)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
Directions
HEAT oven to 400ºF.
MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.
PRESS evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.
BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.
1 lb. Ground beef
1/2 cup finely chopped onions
1 Egg
12 PREMIUM Saltine Crackers, finely crushed (1/2 cup)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
Directions
HEAT oven to 400ºF.
MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.
PRESS evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.
BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.
South of the Border Chicken Pasta Skillet
Ingredients
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.
Hot Spinach Dip
Ingredients
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove Garlic, minced
Directions
HEAT oven to 350°F. Mix all ingredients.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers.
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove Garlic, minced
Directions
HEAT oven to 350°F. Mix all ingredients.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers.
Prep Ahead Mashed Potatoes
Ingredients
3 lb. Red potatoes (about 10 medium), cut into chunks
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Milk
2 Tbsp. Butter
1 pkg. (8 oz.) fresh mushrooms, sliced
2 Tbsp. chopped fresh thyme
Directions:
PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
DRAIN potatoes; return to saucepan. Add sour cream, cream cheese and milk. Mash with potato masher to desired consistency. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 2 days.
MEANWHILE, melt butter in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.
VENT plastic wrap covering potatoes by poking a few holes in the top just before serving. Microwave on HIGH 6 to 8 min. or until heated through; stir. Top with mushrooms. Microwave, uncovered, an additional 2 to 3 min. or until heated through. Sprinkle with thyme.
3 lb. Red potatoes (about 10 medium), cut into chunks
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Milk
2 Tbsp. Butter
1 pkg. (8 oz.) fresh mushrooms, sliced
2 Tbsp. chopped fresh thyme
Directions:
PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
DRAIN potatoes; return to saucepan. Add sour cream, cream cheese and milk. Mash with potato masher to desired consistency. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 2 days.
MEANWHILE, melt butter in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.
VENT plastic wrap covering potatoes by poking a few holes in the top just before serving. Microwave on HIGH 6 to 8 min. or until heated through; stir. Top with mushrooms. Microwave, uncovered, an additional 2 to 3 min. or until heated through. Sprinkle with thyme.
Make Ahead Broccoli, Cheese, and Rice
Ingredients
6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups Instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 Tbsp. Butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions
BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.
MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.
COVER broccoli mixture with waxed paper. Microwave on HIGH 5 to 6 min. or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.
6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups Instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 Tbsp. Butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions
BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.
MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.
COVER broccoli mixture with waxed paper. Microwave on HIGH 5 to 6 min. or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.
Parmesan Confetti Dip
Ingredients
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1/2 cup each: finely chopped green and red peppers
1/2 tsp. Garlic powder
Directions
MIX all ingredients.
REFRIGERATE until ready to serve.
SERVE with WHEAT THINS Original Crackers.
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1/2 cup each: finely chopped green and red peppers
1/2 tsp. Garlic powder
Directions
MIX all ingredients.
REFRIGERATE until ready to serve.
SERVE with WHEAT THINS Original Crackers.
Apple Cranberry Pecan Stuffing
Ingredients
1-1/2 cups Apple juice
2 Tbsp. Butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small Apple, chopped
1/2 cup Cranberries
1/4 cup chopped PLANTERS Pecans, toasted
Directions
BRING juice and butter to boil in medium saucepan on high heat.
ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.
LET stand 5 min. Stir in nuts.
1-1/2 cups Apple juice
2 Tbsp. Butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small Apple, chopped
1/2 cup Cranberries
1/4 cup chopped PLANTERS Pecans, toasted
Directions
BRING juice and butter to boil in medium saucepan on high heat.
ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.
LET stand 5 min. Stir in nuts.
Cheesy Spinach and Artichoke Dip
Ingredients
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. Garlic powder
Directions
HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.
SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. Garlic powder
Directions
HEAT oven to 350°F.
MIX ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.
SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
Skillet Chicken Dijon
Skillet Chicken Dijon
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard
Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard
Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.
Wednesday, July 7, 2010
Asparagus Carbonara
INGREDIENTS:
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper
DIRECTIONS:
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper
DIRECTIONS:
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.
Summer Shrimp Rolls
INGREDIENTS:
1-1/2 teaspoons extra-virgin olive oil
1 pound large shrimp—peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise 1/4 cup pesto (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns
DIRECTIONS:
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.
1-1/2 teaspoons extra-virgin olive oil
1 pound large shrimp—peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise 1/4 cup pesto (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns
DIRECTIONS:
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.
Grilled Salmon, Bacon, and Feta Packets
INGREDIENTS:
Four 6-ounce, 1-inch-thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 crumbled feta cheese
2 tomatoes, chopped
DIRECTIONS:
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.
Four 6-ounce, 1-inch-thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 crumbled feta cheese
2 tomatoes, chopped
DIRECTIONS:
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.
Pita Bread Salad
INGREDIENTS:
4 pitas, cut into bite-size pieces
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced 1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces
DIRECTIONS:
Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.
4 pitas, cut into bite-size pieces
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced 1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces
DIRECTIONS:
Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.
Slim Chicken Parmesan
INGREDIENTS:
8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.
8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.
Lemon Olive Chicken with Couscous
INGREDIENTS:
3 tablespoons extra-virgin olive oil
2-1/2 pounds chicken thighs and drumsticks, skin removed
1 onion, chopped
1 clove garlic, finely chopped
1 cup chicken broth
2 lemons, quartered
1 cup drained Spanish green olives, rinsed and halved lengthwise
1 sprig thyme
Salt and pepper
One 10-ounce box (1-1/2 cups) couscous
DIRECTIONS:
In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.
In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.
About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.
3 tablespoons extra-virgin olive oil
2-1/2 pounds chicken thighs and drumsticks, skin removed
1 onion, chopped
1 clove garlic, finely chopped
1 cup chicken broth
2 lemons, quartered
1 cup drained Spanish green olives, rinsed and halved lengthwise
1 sprig thyme
Salt and pepper
One 10-ounce box (1-1/2 cups) couscous
DIRECTIONS:
In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.
In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.
About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.
Bombay Shrimp and Chickpeas
INGREDIENTS:
2 cups whole milk yogurt
Juice of 1 lemon
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5-ounce can chickpeas, rinsed
4 plum tomatoes, chopped
DIRECTIONS:
In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.
In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.
Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.
2 cups whole milk yogurt
Juice of 1 lemon
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5-ounce can chickpeas, rinsed
4 plum tomatoes, chopped
DIRECTIONS:
In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.
In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.
Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.
Parmesan Crusted Tilapia
INGREDIENTS:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
DIRECTIONS:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
DIRECTIONS:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.
Kielbasa and Onion Pizza
INGREDIENTS:
2 tablespoons extra-virgin olive oil
1/2 pound kielbasa, halved lengthwise and thinly sliced crosswise
2 onions, thinly sliced
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1 pound refrigerated pizza dough
1 cup shredded gruyère cheese (about 4 ounces)
DIRECTIONS:
Position a rack in the lower third of the oven and preheat to 500°. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the kielbasa and cook, stirring, until lightly browned, about 5 minutes; transfer to a medium bowl. Add the onions and remaining 1 tablespoon olive oil to the skillet and cook for 2 minutes. Lower the heat to medium-low, season with salt and pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. Stir in the kielbasa and thyme and season with salt and pepper.
Stretch the pizza dough to fit a greased 11-by-18-inch rimmed baking sheet. Arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crust is golden-brown, 15 to 20 minutes.
2 tablespoons extra-virgin olive oil
1/2 pound kielbasa, halved lengthwise and thinly sliced crosswise
2 onions, thinly sliced
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1 pound refrigerated pizza dough
1 cup shredded gruyère cheese (about 4 ounces)
DIRECTIONS:
Position a rack in the lower third of the oven and preheat to 500°. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the kielbasa and cook, stirring, until lightly browned, about 5 minutes; transfer to a medium bowl. Add the onions and remaining 1 tablespoon olive oil to the skillet and cook for 2 minutes. Lower the heat to medium-low, season with salt and pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. Stir in the kielbasa and thyme and season with salt and pepper.
Stretch the pizza dough to fit a greased 11-by-18-inch rimmed baking sheet. Arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crust is golden-brown, 15 to 20 minutes.
Warm Winter Lemon Cake
Ingredients:
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar
Directions:
HEAT oven to 350ºF.
PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar
Directions:
HEAT oven to 350ºF.
PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
Tasty Tuna Casserole
Ingredients:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (5 oz.) tuna, drained
1/2 cup chopped red peppers
1 green onion, sliced
1 cup crushed potato chips
Directions:
HEAT oven to 350°F.
PREPARE Dinner as directed on package. Stir in soup, milk, tuna, peppers and onions.
SPOON into 2-qt. casserole; top with crushed chips.
BAKE 30 min. or until heated through.
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (5 oz.) tuna, drained
1/2 cup chopped red peppers
1 green onion, sliced
1 cup crushed potato chips
Directions:
HEAT oven to 350°F.
PREPARE Dinner as directed on package. Stir in soup, milk, tuna, peppers and onions.
SPOON into 2-qt. casserole; top with crushed chips.
BAKE 30 min. or until heated through.
Monday, July 5, 2010
Baked Macaroni and Cheddar
INGREDIENTS:
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2-1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3-1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs
DIRECTIONS:
Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2-1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3-1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs
DIRECTIONS:
Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.
Creamy Shells with Tomatoes and White Beans
INGREDIENTS:
1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2-1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2-1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
Corn and Kielbasa Chowder
INGREDIENTS:
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish
DIRECTIONS:
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish
DIRECTIONS:
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.
Not Your Mama's Tuna Salad
INGREDIENTS:
1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped
1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well Salt and freshly ground pepper
DIRECTIONS:
Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper
1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped
1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well Salt and freshly ground pepper
DIRECTIONS:
Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper
Blueberry Banana Salad
Ingredients
2 cups sliced firm bananas
1-1/2 cups fresh blueberries
1 can (11 ounces) mandarin oranges, drained
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
1/2 cup sour cream
Directions
In a large bowl, combine the bananas, blueberries, oranges, marshmallows and coconut. Gently fold in the sour cream. Refrigerate leftovers. Yield: 6 servings.
2 cups sliced firm bananas
1-1/2 cups fresh blueberries
1 can (11 ounces) mandarin oranges, drained
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
1/2 cup sour cream
Directions
In a large bowl, combine the bananas, blueberries, oranges, marshmallows and coconut. Gently fold in the sour cream. Refrigerate leftovers. Yield: 6 servings.
Zucchini and Kielbasa
Ingredients
2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes
Directions
In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Yield: 6 servings.
2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes
Directions
In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Yield: 6 servings.
Chop Chop Salad with Spicy French Dressing
INGREDIENTS:
1 garlic clove, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Several dashes of hot sauce, to taste
1 head of romaine lettuce, chopped
1 red onion, chopped
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 cucumber—peeled, seeded and chopped
One 15-ounce can chickpeas, rinsed and drained
1 cup crumbled blue cheese
DIRECTIONS:
In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worcestershire sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend until combined.
Place the lettuce, onion, tomatoes, bell pepper, cucumber and chickpeas in a large salad bowl. Toss with the dressing and top with the blue cheese.
1 garlic clove, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Several dashes of hot sauce, to taste
1 head of romaine lettuce, chopped
1 red onion, chopped
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 cucumber—peeled, seeded and chopped
One 15-ounce can chickpeas, rinsed and drained
1 cup crumbled blue cheese
DIRECTIONS:
In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worcestershire sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend until combined.
Place the lettuce, onion, tomatoes, bell pepper, cucumber and chickpeas in a large salad bowl. Toss with the dressing and top with the blue cheese.
Roasted Salmon with Zucchini and Nutty Couscous
INGREDIENTS:
5 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 cup couscous
Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
1/4 cup chopped fresh parsley
1 1/2 pounds zucchini, thinly sliced crosswise
1/4 cup grated parmesan cheese
1/4 cup toasted slivered almonds
4 lemon wedges
DIRECTIONS:
Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.
Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare.
In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.
Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.
5 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 cup couscous
Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
1/4 cup chopped fresh parsley
1 1/2 pounds zucchini, thinly sliced crosswise
1/4 cup grated parmesan cheese
1/4 cup toasted slivered almonds
4 lemon wedges
DIRECTIONS:
Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.
Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare.
In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.
Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.
Tex Mex Lovers Mini Meatloaves
INGREDIENTS:
1 tablespoon extra-virgin olive oil
Salt and pepper
1 bunch scallions, white and green parts thinly sliced separately
1 cup brown rice
2 handfuls tortilla chips, crushed into crumbs (1/2 cup)
6 tablespoons store-bought medium-hot salsa, plus more for serving
1 large egg
1 pound extra-lean ground beef or dark-meat ground turkey
One 15-ounce can small red beans, rinsed
DIRECTIONS:
Preheat the oven to 400°. In a small saucepan, heat the olive oil over medium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes.
Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3- to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes.
Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.
1 tablespoon extra-virgin olive oil
Salt and pepper
1 bunch scallions, white and green parts thinly sliced separately
1 cup brown rice
2 handfuls tortilla chips, crushed into crumbs (1/2 cup)
6 tablespoons store-bought medium-hot salsa, plus more for serving
1 large egg
1 pound extra-lean ground beef or dark-meat ground turkey
One 15-ounce can small red beans, rinsed
DIRECTIONS:
Preheat the oven to 400°. In a small saucepan, heat the olive oil over medium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes.
Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3- to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes.
Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.
Spaghetti with Spicy Turkey Meat Sauce
INGREDIENTS:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving .
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.
Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving .
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.
Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.
Buffalo Chicken Wing Soup
Ingredients
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Sausage-Pepper Kabobs
Ingredients
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers
Directions
If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers
Directions
If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.
Friday, July 2, 2010
Curried Chicken and Chickpea Stew
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
2 onions, thinly sliced
4 cloves garlic, finely chopped
1 28-oz. can diced tomatoes with juice
2 15-oz. cans chickpeas, rinsed and drained
Preparation
1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.
2. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours.
3. During last hour of cooking, stir in chickpeas. Serve hot.
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
2 onions, thinly sliced
4 cloves garlic, finely chopped
1 28-oz. can diced tomatoes with juice
2 15-oz. cans chickpeas, rinsed and drained
Preparation
1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.
2. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours.
3. During last hour of cooking, stir in chickpeas. Serve hot.
Broccoli and Feta Frittata
Ingredients
1 tablespoon unsalted butter
1/2 onion, finely diced
2 cups chopped broccoli florets
Salt and pepper
7 large eggs
3 ounces feta, crumbled
Preparation
1. In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.
2. Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
1 tablespoon unsalted butter
1/2 onion, finely diced
2 cups chopped broccoli florets
Salt and pepper
7 large eggs
3 ounces feta, crumbled
Preparation
1. In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.
2. Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.
Apple Cranberry Sauce
Ingredients
1 pound cranberries, fresh or frozen
1 cup apple cider
1/3 cup granulated sugar
1/4 cup brown sugar
Directions
In a saucepan, combine the cranberries, cider, and sugars.
Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.
1 pound cranberries, fresh or frozen
1 cup apple cider
1/3 cup granulated sugar
1/4 cup brown sugar
Directions
In a saucepan, combine the cranberries, cider, and sugars.
Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.
Pasta with Brie, Mushrooms and Arugula
Ingredients
12 ounces penne (3/4 box)
1 tablespoon olive oil
1 pound button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and black pepper
8 ounces Brie, cut into 1-inch pieces
4 cups baby arugula
Directions
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.
12 ounces penne (3/4 box)
1 tablespoon olive oil
1 pound button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and black pepper
8 ounces Brie, cut into 1-inch pieces
4 cups baby arugula
Directions
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.
Romanesco Broccoli and Rigatoni
INGREDIENTS:
Salt and black pepper
1 pound rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine 1 cup chicken or vegetable stock
1 head romanesco broccoli or broccolini, cut into florets
1 teaspoon grated lemon peel
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper
2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
1/2 cup chopped walnuts, toasted
DIRECTIONS:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
Salt and black pepper
1 pound rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine 1 cup chicken or vegetable stock
1 head romanesco broccoli or broccolini, cut into florets
1 teaspoon grated lemon peel
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper
2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
1/2 cup chopped walnuts, toasted
DIRECTIONS:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
Chicken Broccoli Couscous
INGREDIENTS:
1/4 cup extra-virgin olive oil
1 pound skinless, boneless chicken breasts
Salt and pepper
3 cups chicken broth
One 10-ounce box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds, toasted
DIRECTIONS:
In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.
Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.
In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.
1/4 cup extra-virgin olive oil
1 pound skinless, boneless chicken breasts
Salt and pepper
3 cups chicken broth
One 10-ounce box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds, toasted
DIRECTIONS:
In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.
Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.
In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.
Baked Swiss Chicken
Ingredients
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
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