Ingredients
* 16 ounces dried ziti or penne pasta
* 1 26-ounce jar tomato pasta sauce
* 1 16-ounce package Italian-style frozen cooked meatballs (32), thawed
* 1 15-ounce can Italian-style tomato sauce
* 1 15-ounce carton ricotta cheese
* 1/2 cup grated Parmesan cheese
* 2 cups shredded mozzarella cheese (8 ounces)
Directions
1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.
Nutrition Facts
* Servings Per Recipe 8 to 10 servings
* Calories 611,
* Total Fat (g) 28,
* Saturated Fat (g) 14,
* Cholesterol (mg) 86,
* Sodium (mg) 1441,
* Carbohydrate (g) 57,
* Fiber (g) 7,
* Protein (g) 33,
* Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 7, 2009
FRENCH CHICKEN STEW
Ingredients
* 4 cups sliced button and/or shiitake mushrooms
* 1 14.5-oz. can diced tomatoes, undrained
* 2 medium carrots, thinly diagonally sliced
* 1 medium onion, chopped
* 1 medium red potato, cut in 1-inch pieces
* 1/2 cup fresh green beans, cut in 1-inch pieces
* 1/2 cup pitted ripe olives, halved
* 1 cup reduced-sodium chicken broth
* 1/2 cup dry white wine or chicken broth
* 2 Tbsp. quick-cooking tapioca
* 1 tsp. herbes de Provence or dried Italian seasoning, crushed
* 3/4 tsp. dried thyme, crushed
* 1/4 tsp. coarsely ground black pepper
* 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
* 1/2 tsp. seasoned salt
* 1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
* French bread (optional)
Directions
1. In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
2. Stir in pasta sauce. If desired, serve with French bread. Makes 8 servings.
Nutrition Facts
* Calories 219,
* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 83,
* Sodium (mg) 629,
* Carbohydrate (g) 17,
* Total Sugar (g) 6,
* Fiber (g) 3,
* Protein (g) 23,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 26,
* Calcium (DV%) 9,
* Iron (DV%) 14,
* Percent Daily Values are based on a 2,000 calorie diet
* 4 cups sliced button and/or shiitake mushrooms
* 1 14.5-oz. can diced tomatoes, undrained
* 2 medium carrots, thinly diagonally sliced
* 1 medium onion, chopped
* 1 medium red potato, cut in 1-inch pieces
* 1/2 cup fresh green beans, cut in 1-inch pieces
* 1/2 cup pitted ripe olives, halved
* 1 cup reduced-sodium chicken broth
* 1/2 cup dry white wine or chicken broth
* 2 Tbsp. quick-cooking tapioca
* 1 tsp. herbes de Provence or dried Italian seasoning, crushed
* 3/4 tsp. dried thyme, crushed
* 1/4 tsp. coarsely ground black pepper
* 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
* 1/2 tsp. seasoned salt
* 1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
* French bread (optional)
Directions
1. In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
2. Stir in pasta sauce. If desired, serve with French bread. Makes 8 servings.
Nutrition Facts
* Calories 219,
* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 83,
* Sodium (mg) 629,
* Carbohydrate (g) 17,
* Total Sugar (g) 6,
* Fiber (g) 3,
* Protein (g) 23,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 26,
* Calcium (DV%) 9,
* Iron (DV%) 14,
* Percent Daily Values are based on a 2,000 calorie diet
BOMBAY CHICKEN W/ APPLES
Tired of the same old chicken dish? This recipe contest winner is a simple and elegant way to dress up boneless chicken breasts.
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
2 tablespoons vegetable oil
2 tablespoons butter
1 1/4 pounds boneless, skinless chicken breasts, cubed
2 ribs celery, chopped
1 onion, chopped
4 cloves garlic, chopped
2 apples, chopped
1 bell pepper, chopped
1 tablespoon madras curry powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1 cup chicken broth
DIRECTIONS:
In a heavy skillet, heat the oil and 1/2 tablespoon of the butter until hot. Add the chicken and brown, turning as needed. Remove the chicken. Add the remaining butter and the celery, onion and garlic, and cook for 3 minutes. Add the apples, bell pepper and spices, and cook for 5 minutes. Add the chicken broth, heat to a boil, reduce heat and simmer, uncovered, for 15 minutes. Serve with hot rice.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 342
Total Fat: 15 g
Carbohydrates: 16 g
Protein: 35 g
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
2 tablespoons vegetable oil
2 tablespoons butter
1 1/4 pounds boneless, skinless chicken breasts, cubed
2 ribs celery, chopped
1 onion, chopped
4 cloves garlic, chopped
2 apples, chopped
1 bell pepper, chopped
1 tablespoon madras curry powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1 cup chicken broth
DIRECTIONS:
In a heavy skillet, heat the oil and 1/2 tablespoon of the butter until hot. Add the chicken and brown, turning as needed. Remove the chicken. Add the remaining butter and the celery, onion and garlic, and cook for 3 minutes. Add the apples, bell pepper and spices, and cook for 5 minutes. Add the chicken broth, heat to a boil, reduce heat and simmer, uncovered, for 15 minutes. Serve with hot rice.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 342
Total Fat: 15 g
Carbohydrates: 16 g
Protein: 35 g
BROILED SALMON
A wonderful way to cook salmon filets, and they come out great every time. Best if served with steamed New Potatoes and Asparagus and Cucumber sauce.
Serving: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS:
2 1 lb King Salmon steaks (we use filets)
1/8 teaspoon Freshly ground salt
1/8 teaspoon Freshly ground white peppercorns
1 teaspoon Extra-light Olive oil, with a dash of Sesame oil
DIRECTIONS:
Preheat the broiler. Remove the free bones from the salmon. Pour the oil onto a plate, sprinkle with pepper and salt. Season both sides of the salmon by wiping them through the oil on the plate. Place on rack on broiler pan, arrange oven rack 3-4-inches from the element. Broil 6-8 minutes on each side, flesh side up, then skin side up. Peel off skin and divide each fillet. Spoon a bed of sauce onto each dinner plate and place one piece of salmon in the middle. Serve with new potatoes and asparagus on the side.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 330
Total Fat: 15 g
Carbohydrates: 60 g
Protein: 45 g
Serving: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS:
2 1 lb King Salmon steaks (we use filets)
1/8 teaspoon Freshly ground salt
1/8 teaspoon Freshly ground white peppercorns
1 teaspoon Extra-light Olive oil, with a dash of Sesame oil
DIRECTIONS:
Preheat the broiler. Remove the free bones from the salmon. Pour the oil onto a plate, sprinkle with pepper and salt. Season both sides of the salmon by wiping them through the oil on the plate. Place on rack on broiler pan, arrange oven rack 3-4-inches from the element. Broil 6-8 minutes on each side, flesh side up, then skin side up. Peel off skin and divide each fillet. Spoon a bed of sauce onto each dinner plate and place one piece of salmon in the middle. Serve with new potatoes and asparagus on the side.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 330
Total Fat: 15 g
Carbohydrates: 60 g
Protein: 45 g
PESTO BEEF SWIRLS
beautycook's rich Recipe of the Week winner treats your family or guests to a tasty main dish.
Serving: 4 to 6
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
INGREDIENTS:
1/2 cup steak sauce, plus more for basting
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
1/4 cup fresh parsley
2 tablespoons dried basil leaves
2 cloves garlic
1 (2-pound) beef flank steak, pounded to 1/2-inch thickness
DIRECTIONS:
1. In blender or food processor, blend 1/2 cup steak sauce, cheese, pine nuts, parsley, basil and garlic to a coarse paste; spread over top of steak.
2. Cut steak across grain into 8 (1-inch-wide) strips. Roll up each strip from short edge; secure with wooden toothpicks.
3. Grill steak strips over medium heat or broil 6 inches from heat source 7 to 8 minutes on each side or to desired doneness, basting occasionally with additional steak sauce. Remove toothpicks and serve immediately. Makes 4-8 servings.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 356
Total Fat: 3 g
Carbohydrates: 62 g
Protein: 20 g
Serving: 4 to 6
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
INGREDIENTS:
1/2 cup steak sauce, plus more for basting
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
1/4 cup fresh parsley
2 tablespoons dried basil leaves
2 cloves garlic
1 (2-pound) beef flank steak, pounded to 1/2-inch thickness
DIRECTIONS:
1. In blender or food processor, blend 1/2 cup steak sauce, cheese, pine nuts, parsley, basil and garlic to a coarse paste; spread over top of steak.
2. Cut steak across grain into 8 (1-inch-wide) strips. Roll up each strip from short edge; secure with wooden toothpicks.
3. Grill steak strips over medium heat or broil 6 inches from heat source 7 to 8 minutes on each side or to desired doneness, basting occasionally with additional steak sauce. Remove toothpicks and serve immediately. Makes 4-8 servings.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 356
Total Fat: 3 g
Carbohydrates: 62 g
Protein: 20 g
CLASSIC FETTUCINI ALFREDO
Serving: Serves: 4
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS:
8 ounces uncooked fettuccine
1/2 cup butter
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/4 teaspoon white pepper
2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Cook fettuccine according to package directions, omitting salt. Drain well; place in a large bowl.
2. Combine butter and whipping cream in a small saucepan; cook over low heat until butter melts. Stir in cheese, pepper, and parsley. Pour mixture over hot fettuccine; toss until fettuccine is coated.
Each serving: About 600 calories, 40 g fat (25 g saturated), 117 mg cholesterol, 16 g protein, 44 g carbohydrate, 600 mg sodium.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 600
Total Fat: 40.0 g
Saturated Fat: 25.0 g
Cholesterol: 117.0 mg
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS:
8 ounces uncooked fettuccine
1/2 cup butter
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/4 teaspoon white pepper
2 tablespoons chopped fresh parsley
DIRECTIONS:
1. Cook fettuccine according to package directions, omitting salt. Drain well; place in a large bowl.
2. Combine butter and whipping cream in a small saucepan; cook over low heat until butter melts. Stir in cheese, pepper, and parsley. Pour mixture over hot fettuccine; toss until fettuccine is coated.
Each serving: About 600 calories, 40 g fat (25 g saturated), 117 mg cholesterol, 16 g protein, 44 g carbohydrate, 600 mg sodium.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 600
Total Fat: 40.0 g
Saturated Fat: 25.0 g
Cholesterol: 117.0 mg
TURKEY JAMBALAYA
Turn leftover turkey into another meal or just buy a roasted chicken at the grocery to use instead of turkey. Superb combination of ingredients.
Serving: 8 to 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS:
1 pound reduced-fat sausage
1 large onion, chopped
1 pound fresh mushrooms, sliced
2 (6-ounce) package long grain and wild rice mix
4 cups cooked, diced turkey breasts or thighs
1 (2 1/4-ounce) can sliced black olives
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup chopped green onions (scallions)
DIRECTIONS:
1. Cut sausage into pieces and brown in large pot coated with nonstick cooking spray. Add onions and mushrooms, cooking until tender. Drain off any excess grease.
2. Add wild rice, seasoning packet and water to sausage mixture and cook according to package directions.
3. Add turkey, olives, and artichoke hearts, tossing gently. Top with chopped green onions.
Serving: 8 to 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS:
1 pound reduced-fat sausage
1 large onion, chopped
1 pound fresh mushrooms, sliced
2 (6-ounce) package long grain and wild rice mix
4 cups cooked, diced turkey breasts or thighs
1 (2 1/4-ounce) can sliced black olives
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup chopped green onions (scallions)
DIRECTIONS:
1. Cut sausage into pieces and brown in large pot coated with nonstick cooking spray. Add onions and mushrooms, cooking until tender. Drain off any excess grease.
2. Add wild rice, seasoning packet and water to sausage mixture and cook according to package directions.
3. Add turkey, olives, and artichoke hearts, tossing gently. Top with chopped green onions.
ZUCCHINI FRITTATA
Having diabetes isn’t a death sentence for your palette. Check out these 7 healthier takes on your favorite foods for every meal of the day…
Zucchini Frittata
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata (a type of Italian cheese) in place of the goat cheese.
Serves: 6
Preparation time: 35 minutes
Ingredients:
4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini (1 small)
1/2 cup chopped onion
1/2 cup grape tomatoes or cherry tomatoes, halved
1/4 cup slivered fresh mint
1/4 cup slivered fresh basil
1/4 teaspoon salt, divided
Freshly ground pepper to taste
5 large eggs
1/3 cup crumbled goat cheese (2 ounces)
Preparation:
1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3-5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30-60 seconds.
2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
3. Preheat the broiler.
4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2-4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1-1/2 to 2-1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
Enjoy!
Nutritional Facts
Per serving:
376 calories
28 g fat (10 g sat, 13 g mono)
445 mg cholesterol
10 g carbohydrates
21 g protein
3 g fiber
590 mg sodium
565 mg potassium
Nutritional Bonus: vitamin A (40% Daily Value), vitamin C (40% DV), iron (25% DV), folate (22% DV), calcium (20% DV)
Zucchini Frittata
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata (a type of Italian cheese) in place of the goat cheese.
Serves: 6
Preparation time: 35 minutes
Ingredients:
4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini (1 small)
1/2 cup chopped onion
1/2 cup grape tomatoes or cherry tomatoes, halved
1/4 cup slivered fresh mint
1/4 cup slivered fresh basil
1/4 teaspoon salt, divided
Freshly ground pepper to taste
5 large eggs
1/3 cup crumbled goat cheese (2 ounces)
Preparation:
1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3-5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30-60 seconds.
2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
3. Preheat the broiler.
4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2-4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1-1/2 to 2-1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
Enjoy!
Nutritional Facts
Per serving:
376 calories
28 g fat (10 g sat, 13 g mono)
445 mg cholesterol
10 g carbohydrates
21 g protein
3 g fiber
590 mg sodium
565 mg potassium
Nutritional Bonus: vitamin A (40% Daily Value), vitamin C (40% DV), iron (25% DV), folate (22% DV), calcium (20% DV)
BAKED BROCCOLI & SPINACH
Makes: 12 - 16 servings
Fed up with trying to get your kids to eat their broccoli and spinach? Well, struggle no more. This casserole will have everyone seeing green... and loving it. Add it to your menu.
Ingredients
* 2 (10-oz.) pkg. frozen chopped broccoli, thawed
* 2 (10-oz.) pkg. frozen chopped spinach, thawed and drained
* 2 (10 3/4-oz.) cans cream of mushroom soup
* 4 large eggs, lightly beaten
* 1 large sweet onion, diced
* 2 cups (8 oz.) sharp Cheddar cheese, shredded
* 1 cup mayonnaise
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. garlic powder
* 36 round buttery crackers, crushed
Methods/steps
1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
2. Bake at 350 degrees for 40 to 45 minutes or until set.
Additional Tips
Ready in 1 hour
Fed up with trying to get your kids to eat their broccoli and spinach? Well, struggle no more. This casserole will have everyone seeing green... and loving it. Add it to your menu.
Ingredients
* 2 (10-oz.) pkg. frozen chopped broccoli, thawed
* 2 (10-oz.) pkg. frozen chopped spinach, thawed and drained
* 2 (10 3/4-oz.) cans cream of mushroom soup
* 4 large eggs, lightly beaten
* 1 large sweet onion, diced
* 2 cups (8 oz.) sharp Cheddar cheese, shredded
* 1 cup mayonnaise
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. garlic powder
* 36 round buttery crackers, crushed
Methods/steps
1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
2. Bake at 350 degrees for 40 to 45 minutes or until set.
Additional Tips
Ready in 1 hour
TOMATO & BASIL SIDE
You say tomato, we say basil. Unlike other tomato-basil combos that are served fresh out of the fridge, this has a nice twist when it's served warm.
Ingredients
1 lb. cherry tomatoes, halved
12 basil leaves, sliced in ribbons
4 garlic cloves, finely chopped
1/4 cup olive oil
Methods/steps
Heat oil in a sautée pan over medium heat. Stir in garlic for around 5 minutes until golden, but not burned or bitter. Remove pan from heat, let cool. Place tomatoes and basil in serving bowl, pour cooled oil and garlic over. Mix well.
Ingredients
1 lb. cherry tomatoes, halved
12 basil leaves, sliced in ribbons
4 garlic cloves, finely chopped
1/4 cup olive oil
Methods/steps
Heat oil in a sautée pan over medium heat. Stir in garlic for around 5 minutes until golden, but not burned or bitter. Remove pan from heat, let cool. Place tomatoes and basil in serving bowl, pour cooled oil and garlic over. Mix well.
HUNGARIAN MUSHROOM SOUP
A hearty, full, fresh mushroom flavored soup that will set off an evening with friends. This soup is complete with a selection of cheeses, warm French bread, and wine.
Ingredients
12 ounces fresh mushrooms, sliced
2 cups onion, chopped
4 tablespoons butter
1 cup milk
3 tablespoons flour
1 tablespoon dill weed
1 tablespoon sweet Hungarian Paprika
1 tablespoon Tamari
1 teaspoon salt
2 cups chicken stock
2 teaspoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/2 cup sour cream
fresh ground black pepper to taste
Directions
Saute onion in 2 tablespoons butter; add mushrooms, 1 teaspoon dill weed, 1/2 chicken stock, Tamari, and paprika; cover and simmer 15 minutes.
Melt 2 tablespoons butter in large pan; whisk in flour, then slowly add milk. Stir until thicken.
Stir in mushroom mixture, remaining chicken stock, and parsley; cover and simmer 15 minutes. Add salt, black pepper, lemon juice, and sour cream.
Serve immediately.
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 4
Ingredients
12 ounces fresh mushrooms, sliced
2 cups onion, chopped
4 tablespoons butter
1 cup milk
3 tablespoons flour
1 tablespoon dill weed
1 tablespoon sweet Hungarian Paprika
1 tablespoon Tamari
1 teaspoon salt
2 cups chicken stock
2 teaspoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/2 cup sour cream
fresh ground black pepper to taste
Directions
Saute onion in 2 tablespoons butter; add mushrooms, 1 teaspoon dill weed, 1/2 chicken stock, Tamari, and paprika; cover and simmer 15 minutes.
Melt 2 tablespoons butter in large pan; whisk in flour, then slowly add milk. Stir until thicken.
Stir in mushroom mixture, remaining chicken stock, and parsley; cover and simmer 15 minutes. Add salt, black pepper, lemon juice, and sour cream.
Serve immediately.
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 4
PUMPKIN CRUNCH
Pumpkin Pie w/ a Twist
Ingredients
1 Can Pumpkin
1 Can Evaporated Milk
3 Eggs
1 Tsp Cinnamon
1/2 Tsp Sugar
1 Box Yellow Cake Mix
1/2 C Chopped Pecans
1 C Melted Butter
1 Carton Coll Whip ( For Topping)
1 9x13 Cake Pan
Cooking Spray
Directions
Mix in large bowl: Pumpkin,Milk,Eggs,Sugar,and Cinnamon.
Pour into a greased 9x13 Square Cake Pan
Next Sprinkle yellow cake mix over top of Pumpkin Mixture,Sprinkle Chopped Pecans over top,Pour melted butter over all. You can add some flaked coconut over if you like for added crunch. Bake at 355o
Prep Time: 5 Min
Cook Time: 50 Min
Total Time: 55 Min
Servings: 8
Ingredients
1 Can Pumpkin
1 Can Evaporated Milk
3 Eggs
1 Tsp Cinnamon
1/2 Tsp Sugar
1 Box Yellow Cake Mix
1/2 C Chopped Pecans
1 C Melted Butter
1 Carton Coll Whip ( For Topping)
1 9x13 Cake Pan
Cooking Spray
Directions
Mix in large bowl: Pumpkin,Milk,Eggs,Sugar,and Cinnamon.
Pour into a greased 9x13 Square Cake Pan
Next Sprinkle yellow cake mix over top of Pumpkin Mixture,Sprinkle Chopped Pecans over top,Pour melted butter over all. You can add some flaked coconut over if you like for added crunch. Bake at 355o
Prep Time: 5 Min
Cook Time: 50 Min
Total Time: 55 Min
Servings: 8
SAUSAGE & CREAM CHEESE BREAKFAST ROLL
If you like cream cheese, you will enjoy this. I fix this for breakfast a lot. My family loves this for it has sausage in it. This breakfast roll is very easy to make.
Ingredients
1 lb. sausage ( I use Williams sausage)
1 8 oz. pkg. cream cheese (room temperature)
2 c. biscuit mix ( I use Wal-mart brand)
2/3 c. milk
Directions
In frying pan brown sausage until done, crumble. Mix cream cheese with sausage. In mixing bowl combine biscuit mix and milk, mix well. Then flour your plastic mat, or counter top, knead the mix about 15 times. Roll the dough out into a rectangle size 1/4" thick. Spread the sausage and cream cheese mixture. Then roll lengthwise (like a jelly roll). Cut into 2" rolls and place on cookie sheet or pan sprayed with non-stick spray. Heat oven to 425 and cook for 15 minutes. Serve warm.
Prep Time: 20 Min
Cook Time: 15 Min
Total Time: 35 Min
Servings: 12
Ingredients
1 lb. sausage ( I use Williams sausage)
1 8 oz. pkg. cream cheese (room temperature)
2 c. biscuit mix ( I use Wal-mart brand)
2/3 c. milk
Directions
In frying pan brown sausage until done, crumble. Mix cream cheese with sausage. In mixing bowl combine biscuit mix and milk, mix well. Then flour your plastic mat, or counter top, knead the mix about 15 times. Roll the dough out into a rectangle size 1/4" thick. Spread the sausage and cream cheese mixture. Then roll lengthwise (like a jelly roll). Cut into 2" rolls and place on cookie sheet or pan sprayed with non-stick spray. Heat oven to 425 and cook for 15 minutes. Serve warm.
Prep Time: 20 Min
Cook Time: 15 Min
Total Time: 35 Min
Servings: 12
MEXICAN OMELET
This tastes great for breakfast, lunch or dinner.
Ingredients
1 lb. Mexican Chorizo
2 hand fulls of tortilla chips, crushed
1 medium onion diced
1/2 medium bell pepper diced
1 cup cheese of choice
8 eggs
Directions
Cook chorizo in a pan and stir in diced peppers and onions. Cook everything until soft and then add crushed tortiila chips. Once everything is soft, add eggs and keep flipping over until well cooked. Enjoy!
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Ingredients
1 lb. Mexican Chorizo
2 hand fulls of tortilla chips, crushed
1 medium onion diced
1/2 medium bell pepper diced
1 cup cheese of choice
8 eggs
Directions
Cook chorizo in a pan and stir in diced peppers and onions. Cook everything until soft and then add crushed tortiila chips. Once everything is soft, add eggs and keep flipping over until well cooked. Enjoy!
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
APPLE TART
This dessert will be the apple of your eye. A perfectly prepared tart treat is on the menu with this recipe. It's good to the core.
Ingredients
CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, softened
1 egg
1/4 tsp. almond extract
FILLING
1/2 cup raisins
1/3 cup sliced almonds
2 large apples, peeled, cored, cut into 1/4-inch slices
2 tsp. cornstarch
1/4 cup milk
1 tbsp. lemon juice
1/4 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) carton vanilla yogurt
1 egg, beaten
1/4 cup apricot preserves, melted
Methods/steps
Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and butter; beat on low speed until well blended. Beat in 1 egg and 1/4 tsp almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch spring form pan. Sprinkle with raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern. In medium bowl, dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp almond extract, yogurt and 1 beaten egg; blend well. Pour over apples. Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes, remove sides of pan. Brush preserves over apples. Refrigerate any remaining tart.
Additional Tips
Ready in 1½ hour
Ingredients
CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, softened
1 egg
1/4 tsp. almond extract
FILLING
1/2 cup raisins
1/3 cup sliced almonds
2 large apples, peeled, cored, cut into 1/4-inch slices
2 tsp. cornstarch
1/4 cup milk
1 tbsp. lemon juice
1/4 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) carton vanilla yogurt
1 egg, beaten
1/4 cup apricot preserves, melted
Methods/steps
Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and butter; beat on low speed until well blended. Beat in 1 egg and 1/4 tsp almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch spring form pan. Sprinkle with raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern. In medium bowl, dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp almond extract, yogurt and 1 beaten egg; blend well. Pour over apples. Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes, remove sides of pan. Brush preserves over apples. Refrigerate any remaining tart.
Additional Tips
Ready in 1½ hour
BROCCOLI CHEESE TORTELLINI
* 6 Servings
* Prep/Total Time: 25 min.
Ingredients
* 2 cups heavy whipping cream
* 1 cup fresh broccoli florets
* 2 packages (9 ounces each) refrigerated cheese tortellini
* 2-1/2 cups shredded Parmesan cheese, divided
* 1/4 teaspoon coarsely ground pepper
* 2 teaspoons minced fresh parsley
Directions
* In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions.
* Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until cheese is melted and mixture is thickened, stirring occasionally.
* Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Yield: 6 servings.
Nutrition Facts: 1 cup equals 678 calories, 46 g fat (28 g saturated fat), 169 mg cholesterol, 914 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.
* Prep/Total Time: 25 min.
Ingredients
* 2 cups heavy whipping cream
* 1 cup fresh broccoli florets
* 2 packages (9 ounces each) refrigerated cheese tortellini
* 2-1/2 cups shredded Parmesan cheese, divided
* 1/4 teaspoon coarsely ground pepper
* 2 teaspoons minced fresh parsley
Directions
* In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions.
* Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until cheese is melted and mixture is thickened, stirring occasionally.
* Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Yield: 6 servings.
Nutrition Facts: 1 cup equals 678 calories, 46 g fat (28 g saturated fat), 169 mg cholesterol, 914 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.
SAUSAGE POTATO SUPPER
* 2 Servings
* Prep/Total Time: 25 min.
Ingredients
* 2 small red potatoes, cubed
* 1 small zucchini, cut into 1/4-inch slices
* 1/4 to 1/2 teaspoon garlic salt
* 1 tablespoon butter
* 1/2 pound smoked sausage, cut into 1/2-inch slices
* 4 tablespoons grated Parmesan cheese, divided
* 1/8 to 1/4 teaspoon pepper
Directions
* Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
* Meanwhile, sprinkle zucchini with garlic salt. In a small skillet, stir-fry zucchini in butter until crisp-tender. Add sausage; cook until browned.
* Drain potatoes; add to skillet. Sprinkle with 2 tablespoons Parmesan cheese and pepper; heat through. Sprinkle with remaining cheese. Yield: 2 servings.
* Prep/Total Time: 25 min.
Ingredients
* 2 small red potatoes, cubed
* 1 small zucchini, cut into 1/4-inch slices
* 1/4 to 1/2 teaspoon garlic salt
* 1 tablespoon butter
* 1/2 pound smoked sausage, cut into 1/2-inch slices
* 4 tablespoons grated Parmesan cheese, divided
* 1/8 to 1/4 teaspoon pepper
Directions
* Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
* Meanwhile, sprinkle zucchini with garlic salt. In a small skillet, stir-fry zucchini in butter until crisp-tender. Add sausage; cook until browned.
* Drain potatoes; add to skillet. Sprinkle with 2 tablespoons Parmesan cheese and pepper; heat through. Sprinkle with remaining cheese. Yield: 2 servings.
MEATLESS CHILI MAC
* 8 Servings
* Prep: 15 min. Cook: 25 min.
Ingredients
* 1 large onion, chopped
* 1 medium green pepper, chopped
* 1 garlic clove, minced
* 1 tablespoon Crisco® Pure Olive Oil
* 2 cups water
* 1-1/2 cups uncooked elbow macaroni
* 1 can (16 ounces) mild chili beans, undrained
* 1 can (15-1/2 ounces) great northern beans, rinsed and drained
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (8 ounces) tomato sauce
* 4 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1/2 cup fat-free sour cream
Directions
* In a large saucepan or Dutch oven, saute the onion, green pepper and garlic in oil until tender. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts: 1-1/4 cups equals 214 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 857 mg sodium, 37 g carbohydrate, 8 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1 vegetable.
* Prep: 15 min. Cook: 25 min.
Ingredients
* 1 large onion, chopped
* 1 medium green pepper, chopped
* 1 garlic clove, minced
* 1 tablespoon Crisco® Pure Olive Oil
* 2 cups water
* 1-1/2 cups uncooked elbow macaroni
* 1 can (16 ounces) mild chili beans, undrained
* 1 can (15-1/2 ounces) great northern beans, rinsed and drained
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (8 ounces) tomato sauce
* 4 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1/2 cup fat-free sour cream
Directions
* In a large saucepan or Dutch oven, saute the onion, green pepper and garlic in oil until tender. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts: 1-1/4 cups equals 214 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 857 mg sodium, 37 g carbohydrate, 8 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1 vegetable.
LEMON CHICKEN & PEPPERS
* 4 Servings
* Prep/Total Time: 20 min.
Ingredients
* 2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
* 1/2 teaspoon paprika
* 1/4 teaspoon dried thyme
* 1 tablespoon butter
* 1 medium green pepper, cut into 1/4-inch strips
* 1 medium sweet red pepper, cut into 1/4-inch strips
Directions
* Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through. Yield: 4 servings.
Nutritional Analysis: 1 serving equals 207 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 1,157 mg sodium, 8 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
* Prep/Total Time: 20 min.
Ingredients
* 2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
* 1/2 teaspoon paprika
* 1/4 teaspoon dried thyme
* 1 tablespoon butter
* 1 medium green pepper, cut into 1/4-inch strips
* 1 medium sweet red pepper, cut into 1/4-inch strips
Directions
* Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through. Yield: 4 servings.
Nutritional Analysis: 1 serving equals 207 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 1,157 mg sodium, 8 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
TERRIFIC TURKEY MEAT LOAF
* 4 Servings
* Prep: 15 min. Bake: 55 min.
Ingredients
* 1 egg white
* 3 tablespoons ketchup
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon Dijon mustard
* 1/2 cup oat bran
* 1/2 cup chopped green pepper
* 1/4 cup finely chopped onion
* 2 tablespoons chopped ripe olives
* 1 garlic clove, minced
* 1/4 teaspoon celery salt
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
* 1 pound ground turkey
Directions
* In a large bowl, combine the egg white, ketchup, Worcestershire sauce and mustard. Stir in the oat bran, green pepper, onion, olives, garlic, celery salt, marjoram, sage and pepper. Crumble turkey over mixture and mix well.
* Pat into a loaf in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 55-65 minutes or until a meat thermometer reads 165°. Yield: 4 servings.
Nutritional Analysis: 1 serving equals 253 calories, 12 g fat (3 g saturated fat), 82 mg cholesterol, 421 mg sodium, 14 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
* Prep: 15 min. Bake: 55 min.
Ingredients
* 1 egg white
* 3 tablespoons ketchup
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon Dijon mustard
* 1/2 cup oat bran
* 1/2 cup chopped green pepper
* 1/4 cup finely chopped onion
* 2 tablespoons chopped ripe olives
* 1 garlic clove, minced
* 1/4 teaspoon celery salt
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
* 1 pound ground turkey
Directions
* In a large bowl, combine the egg white, ketchup, Worcestershire sauce and mustard. Stir in the oat bran, green pepper, onion, olives, garlic, celery salt, marjoram, sage and pepper. Crumble turkey over mixture and mix well.
* Pat into a loaf in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 55-65 minutes or until a meat thermometer reads 165°. Yield: 4 servings.
Nutritional Analysis: 1 serving equals 253 calories, 12 g fat (3 g saturated fat), 82 mg cholesterol, 421 mg sodium, 14 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
BABY SPINACH OMELET
Eat all this spinach omelet, and you'll surely fight until the finish. This mind-blowing breakfast dish is egg-actly what the doctor ordered.
Ingredients
2 eggs
1 cup torn baby spinach leaves
1 1/2 tbsp. grated Parmesan cheese
1/4 tsp. onion powder
1/8 tsp ground nutmeg
Salt and pepper to taste
Methods/steps
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Additional Tips
PREP TIME 6 Min
COOK TIME 9 Min
READY IN 15 Min
Ingredients
2 eggs
1 cup torn baby spinach leaves
1 1/2 tbsp. grated Parmesan cheese
1/4 tsp. onion powder
1/8 tsp ground nutmeg
Salt and pepper to taste
Methods/steps
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Additional Tips
PREP TIME 6 Min
COOK TIME 9 Min
READY IN 15 Min
ELEGANT EGGS FILLED W/ SALMON
These salmon-stuffed eggs are a non-traditional take on a classic finger food. With the additional ingredient, it turns these party favorites into something egg-stravagant.
Ingredients
* 12 hard-boiled eggs, shelled
* 7.5 oz. can salmon, drained and flaked
* 1/2 cup mayo
* 1 tbsp. finely chopped fresh dill weed
* 1/8 tsp. black pepper
*
Methods/steps
Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites. Add the salmon, mayo, dill and pepper to the yolks. Mix them until well combined. Spoon or pipe the mixture back into the egg whites. Serve, or cover and chill until ready to serve.
Ingredients
* 12 hard-boiled eggs, shelled
* 7.5 oz. can salmon, drained and flaked
* 1/2 cup mayo
* 1 tbsp. finely chopped fresh dill weed
* 1/8 tsp. black pepper
*
Methods/steps
Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites. Add the salmon, mayo, dill and pepper to the yolks. Mix them until well combined. Spoon or pipe the mixture back into the egg whites. Serve, or cover and chill until ready to serve.
HOTTEST WINGS
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Times:
Ingredients
* 3 pounds chicken wings, tips removed if desired
* 6 whole serrano chili peppers
* 10 whole jalapeno peppers
* 1 red bell pepper
* 1 small bottle hot sauce (recommended: Tabasco)
* 1/2 bottle Worcestershire sauce
* 4 tablespoons cayenne pepper
* 1 cup sriracha hot pepper sauce
* 1 tablespoon salt
* 1 tablespoon ground black pepper
* 1/2 cup red wine vinegar
* 1 bottle beer
Directions
In blender, puree all ingredients, being very careful of the hot peppers. Place chicken wings in a bowl and pour mixture on top, marinate wings overnight.
Heat Dutch oven with fry oil at 350 degrees F.
Remove wings from bowl and gently place them in the hot oil. Fry wings until golden brown and crisp about 8 to10 minutes. Meanwhile, take the leftover marinade and place in a small saucepan on stove and bring to a hard boil. After the sauce is heated throughout, put sauce in large bowl, add wings and toss until coated.
Times:
Ingredients
* 3 pounds chicken wings, tips removed if desired
* 6 whole serrano chili peppers
* 10 whole jalapeno peppers
* 1 red bell pepper
* 1 small bottle hot sauce (recommended: Tabasco)
* 1/2 bottle Worcestershire sauce
* 4 tablespoons cayenne pepper
* 1 cup sriracha hot pepper sauce
* 1 tablespoon salt
* 1 tablespoon ground black pepper
* 1/2 cup red wine vinegar
* 1 bottle beer
Directions
In blender, puree all ingredients, being very careful of the hot peppers. Place chicken wings in a bowl and pour mixture on top, marinate wings overnight.
Heat Dutch oven with fry oil at 350 degrees F.
Remove wings from bowl and gently place them in the hot oil. Fry wings until golden brown and crisp about 8 to10 minutes. Meanwhile, take the leftover marinade and place in a small saucepan on stove and bring to a hard boil. After the sauce is heated throughout, put sauce in large bowl, add wings and toss until coated.
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