Ingredients
4 large potatoes
1/2 tbsp ground thyme
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup grated parmesean cheese
Directions
Cut potatoes into fry like strips, and pat wedges dry with a paper towel.
Place in a bowl and toss with thyme and pepper, and drizzle with oil.
Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.
Sprinkle cheese and salt evenly over wedges.
Bake for another 10 minutes to brown.
Sunday, December 11, 2011
Tuna Friendly Tuna
Ingredients
1 Cup Chickpeas (Garbanzos) cooked according to instructions (or a tin of)
Big slice of onion, diced into small bits
2 inch piece of cucumber, with skin on, sliced and diced into small chunks
1-2-3 tbsp Vegan mayo
1 tsp fresh lemon juice
Salt
Freshly ground black pepper
Directions
Mash the chickpeas with a potato masher - you want this to be lumpy so don't go overboard.
Add the onion and cucumber, give it a mix.
Add the mayo, lemon juice and salt and pepper
The mayo, lemon juice and salt and pepper really need to be adjusted to taste and to please yourself.
1 Cup Chickpeas (Garbanzos) cooked according to instructions (or a tin of)
Big slice of onion, diced into small bits
2 inch piece of cucumber, with skin on, sliced and diced into small chunks
1-2-3 tbsp Vegan mayo
1 tsp fresh lemon juice
Salt
Freshly ground black pepper
Directions
Mash the chickpeas with a potato masher - you want this to be lumpy so don't go overboard.
Add the onion and cucumber, give it a mix.
Add the mayo, lemon juice and salt and pepper
The mayo, lemon juice and salt and pepper really need to be adjusted to taste and to please yourself.
Stove Top Easy Chicken Bake
Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
Directions
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
Directions
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.
Easy Shepard's Pie
Ingredients:
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Directions:
HEAT oven to 375ºF.BROWN meat in large skillet; drain. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Directions:
HEAT oven to 375ºF.BROWN meat in large skillet; drain. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
Caprese Chicken with Bacon
Ingredients
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.
Ultimate Party Meatballs
Ingredients:
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.
Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.
Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
Low Fat Sour Cream Dip
INGREDIENTS
1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper
DIRECTIONS:
Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.
1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper
DIRECTIONS:
Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.
Mushroom Fusilli with Garlic Breadcrumbs
INGREDIENTS
1 box (16 oz.) fusilli pasta
1/2 container ricotta cheese
2 tbsp. EVOO
1 cup (2 oz.) fresh breadcrumbs
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley
Salt and pepper
1 pkg. (10 oz.) mushrooms, sliced
1 red bell pepper, cut into 1/2-inch squares
1 cup heavy cream
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.
1 box (16 oz.) fusilli pasta
1/2 container ricotta cheese
2 tbsp. EVOO
1 cup (2 oz.) fresh breadcrumbs
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley
Salt and pepper
1 pkg. (10 oz.) mushrooms, sliced
1 red bell pepper, cut into 1/2-inch squares
1 cup heavy cream
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.
Hearty Sausage Skillet
Ingredients:
1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup water
1 tsp. Italian seasoning
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 cups broccoli florets
Directions:
BROWN sausage in large skillet on medium-high heat 5 min.; drain.
STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.
SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.
SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.
1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup water
1 tsp. Italian seasoning
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 cups broccoli florets
Directions:
BROWN sausage in large skillet on medium-high heat 5 min.; drain.
STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.
SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.
SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.
New Potato Summer Salad
Ingredients:
3 lb. new potatoes (about 18), cut into 1-inch cubes
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup MIRACLE WHIP Dressing
2 tsp. GREY POUPON Dijon Mustard
Directions:
COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.
MIX remaining ingredients. Add to potato mixture; toss to coat.
REFRIGERATE several hours or until chilled.
VARIATION To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad. SUBSTITUTE:Prepare using KRAFT Balsamic Vinaigrette Dressing.
3 lb. new potatoes (about 18), cut into 1-inch cubes
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup MIRACLE WHIP Dressing
2 tsp. GREY POUPON Dijon Mustard
Directions:
COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.
MIX remaining ingredients. Add to potato mixture; toss to coat.
REFRIGERATE several hours or until chilled.
VARIATION To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad. SUBSTITUTE:Prepare using KRAFT Balsamic Vinaigrette Dressing.
Saturday, November 5, 2011
Italian Chicken Casserold
Ingredients
2 tbsp. olive oil
1 cup of onions, chopped
3 garlic cloves, minced 3 cups chicken, cooked and chopped
2 (14 1/2 oz.) cans diced tomatoes with garlic, basil and oregano
1 cup of heavy whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 cups mozzarella cheese, shredded 1 (8 oz.) pkg. angel hair pasta, cooked and kept warm
Methods/steps
Preheat oven to 350 degrees. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.
2 tbsp. olive oil
1 cup of onions, chopped
3 garlic cloves, minced 3 cups chicken, cooked and chopped
2 (14 1/2 oz.) cans diced tomatoes with garlic, basil and oregano
1 cup of heavy whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 cups mozzarella cheese, shredded 1 (8 oz.) pkg. angel hair pasta, cooked and kept warm
Methods/steps
Preheat oven to 350 degrees. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.
Sunday, July 24, 2011
Green Bean Casserole
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Pasta Primavera Alfredo
what you need
3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder
make it
COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.
SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese.
SPECIAL EXTRA Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.
3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder
make it
COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.
SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese.
SPECIAL EXTRA Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.
Green Beans in Yellow Pepper Butter
Ingredients
2 medium sweet yellow peppers, divided
7 tablespoons butter, softened, divided
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed
Directions
Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat. Yield: 8 servings.
2 medium sweet yellow peppers, divided
7 tablespoons butter, softened, divided
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed
Directions
Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat. Yield: 8 servings.
Champagne Basted Turkey
Ingredients
1 turkey (14 to 16 pounds)
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
Fresh sage and parsley sprigs, optional
2 cups Champagne or other sparkling wine
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).
1 turkey (14 to 16 pounds)
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
Fresh sage and parsley sprigs, optional
2 cups Champagne or other sparkling wine
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).
Crockpot Lasagna
1 15-oz container part-skim ricotta
1⁄4 cup grated Parmesan (1 oz)
8 oz part-skim mozzarella, grated (2 cups)
Kosher salt and pepper
2 cups baby spinach, roughly chopped
3⁄4 lb lean ground beef (at least 90% lean)
2 cloves garlic, finely chopped
1⁄2 tsp dried oregano
1 26-oz jar marinara sauce
12 dry lasagna noodles (from a 1-lb box)
Recipe Preparation
1. In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.
2. In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker.
3. Top with a layer of the noodles, breaking them to fit as necessary. Spread 1⁄3 of the remaining sauce (3⁄4 cup) over the noodles and dollop with 1⁄3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.
4. Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.
1⁄4 cup grated Parmesan (1 oz)
8 oz part-skim mozzarella, grated (2 cups)
Kosher salt and pepper
2 cups baby spinach, roughly chopped
3⁄4 lb lean ground beef (at least 90% lean)
2 cloves garlic, finely chopped
1⁄2 tsp dried oregano
1 26-oz jar marinara sauce
12 dry lasagna noodles (from a 1-lb box)
Recipe Preparation
1. In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.
2. In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker.
3. Top with a layer of the noodles, breaking them to fit as necessary. Spread 1⁄3 of the remaining sauce (3⁄4 cup) over the noodles and dollop with 1⁄3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.
4. Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.
Ravioli with Sauteeed Asparagus and Walnuts
Recipe Ingredients
1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation
1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.
Tip: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.
1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation
1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.
Tip: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.
Quiche
Ingredients
1 1/2 cups shredded Swiss cheese
4 teaspoons all-purpose flour
1/2 cup cooked ham, diced
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon ground dry mustard
1 (9 inch) unbaked pie crust
2 tablespoons chopped fresh parsley, for garnish
2 tablespoons chopped pimento peppers, garnish
Directions
In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired
1 1/2 cups shredded Swiss cheese
4 teaspoons all-purpose flour
1/2 cup cooked ham, diced
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon ground dry mustard
1 (9 inch) unbaked pie crust
2 tablespoons chopped fresh parsley, for garnish
2 tablespoons chopped pimento peppers, garnish
Directions
In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired
Hummus and Turkey Pinwheel Sandwiches
Ingredients
4 11-inch tortillas or flatbreads
1 cup hummus
8 ounces sliced turkey
1 7-oz. jar roasted red peppers, drained and thinly sliced
4 ounces baby spinach (about 2 cups)
Preparation
1. Place 1 tortilla on cutting board and spread 1/4 cup hummus in an even layer. Arrange turkey slices over bottom two-thirds of tortilla. Lay peppers over hummus. Scatter spinach over peppers.
2. Starting from bottom, roll tightly. Wrap securely in plastic. Repeat with remaining ingredients.
3. Refrigerate sandwiches for 30 minutes before unwrapping and cutting into quarters.
4 11-inch tortillas or flatbreads
1 cup hummus
8 ounces sliced turkey
1 7-oz. jar roasted red peppers, drained and thinly sliced
4 ounces baby spinach (about 2 cups)
Preparation
1. Place 1 tortilla on cutting board and spread 1/4 cup hummus in an even layer. Arrange turkey slices over bottom two-thirds of tortilla. Lay peppers over hummus. Scatter spinach over peppers.
2. Starting from bottom, roll tightly. Wrap securely in plastic. Repeat with remaining ingredients.
3. Refrigerate sandwiches for 30 minutes before unwrapping and cutting into quarters.
Whole Wheat Pasta with White Beans and Spinach
Ingredients
Salt
1 pound whole-wheat penne
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 ounce baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth
Preparation
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.
Salt
1 pound whole-wheat penne
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 ounce baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth
Preparation
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.
White and Green Bean Salad
Ingredients
1 cup green beans, trimmed
1 15-oz. can white beans
1 teaspoon Italian seasoning
1/4 cup chopped parsley
1 tablespoon olive oil
2 tablespoons lemon juice
Salt and pepper
Preparation
Rinse green beans; cut in half. Place in bowl, cover with damp paper towel and microwave for 2 minutes. Drain and rinse white beans. Toss beans in bowl with Italian seasoning, parsley, olive oil and lemon juice. Season with salt and pepper.
1 cup green beans, trimmed
1 15-oz. can white beans
1 teaspoon Italian seasoning
1/4 cup chopped parsley
1 tablespoon olive oil
2 tablespoons lemon juice
Salt and pepper
Preparation
Rinse green beans; cut in half. Place in bowl, cover with damp paper towel and microwave for 2 minutes. Drain and rinse white beans. Toss beans in bowl with Italian seasoning, parsley, olive oil and lemon juice. Season with salt and pepper.
Tuna and Avocado Stuffed Tomatoes
Ingredients
6 ounces chunk light tuna
1 small avocado (cubed)
1/4 teaspoon pepper
1 tablespoon chopped fresh dill
Juice of 1 medium lemon
2 medium tomatoes
Preparation
In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.
6 ounces chunk light tuna
1 small avocado (cubed)
1/4 teaspoon pepper
1 tablespoon chopped fresh dill
Juice of 1 medium lemon
2 medium tomatoes
Preparation
In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.
White Fish with Chickpea Ragu
Recipe Ingredients
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.5-oz can diced tomatoes
1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped
Recipe Preparation
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.5-oz can diced tomatoes
1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped
Recipe Preparation
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
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