* 8 Servings
* Prep: 35 min. Bake: 25 min.
Ingredients
* 12 ounces uncooked spaghetti, broken into 2-inch pieces
* 2 teaspoons chicken bouillon granules
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1/4 cup sherry or reduced-sodium chicken broth
* 3/4 teaspoon salt-free lemon-pepper seasoning
* 1/2 teaspoon salt
* 1/8 teaspoon ground nutmeg
* 1 cup fat-free evaporated milk
* 2/3 cup grated Parmesan cheese, divided
* 4 cups cubed cooked turkey breast
* 1/4 teaspoon paprika
Directions
* Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
* In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
* Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts: 1 cup equals 362 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 592 mg sodium, 40 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 very lean meat, 1/2 fat.
Friday, December 18, 2009
APPLE STUFFING
* 5 Servings
* Prep/Total Time: 15 min.
Ingredients
* 1 medium tart apple, chopped
* 1/2 cup chopped onion
* 1/4 cup chopped celery
* 1 tablespoon butter
* 1 package (6 ounces) stuffing mix
Directions
* In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture. Yield: 5 servings.
Nutrition Facts: 3/4 cup equals 256 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 706 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.
* Prep/Total Time: 15 min.
Ingredients
* 1 medium tart apple, chopped
* 1/2 cup chopped onion
* 1/4 cup chopped celery
* 1 tablespoon butter
* 1 package (6 ounces) stuffing mix
Directions
* In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture. Yield: 5 servings.
Nutrition Facts: 3/4 cup equals 256 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 706 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.
CRANBERRY SPINACH SALAD
* 8 Servings
* Prep/Total Time: 20 min.
Ingredients
* 8 cups fresh baby spinach
* 1 cup dried cranberries
* 2 medium pears, chopped
* 1/4 cup cider vinegar
* 5 tablespoons sugar
* 1 teaspoon dried minced onion
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon ground mustard
* 1/4 teaspoon paprika
* 1/4 cup Crisco® Extra Virgin Olive Oil
* 1 tablespoon sesame seeds
* 1 teaspoon poppy seeds
* 2 tablespoons chopped pecans, toasted
Directions
* In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.
Nutritional Analysis: 1 cup equals 189 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 28 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1 fruit, 1/2 starch.
* Prep/Total Time: 20 min.
Ingredients
* 8 cups fresh baby spinach
* 1 cup dried cranberries
* 2 medium pears, chopped
* 1/4 cup cider vinegar
* 5 tablespoons sugar
* 1 teaspoon dried minced onion
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon ground mustard
* 1/4 teaspoon paprika
* 1/4 cup Crisco® Extra Virgin Olive Oil
* 1 tablespoon sesame seeds
* 1 teaspoon poppy seeds
* 2 tablespoons chopped pecans, toasted
Directions
* In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.
Nutritional Analysis: 1 cup equals 189 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 28 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1 fruit, 1/2 starch.
DOLLOPED SWEET POTATOES
* 4 Servings
* Prep/Total Time: 15 min.
Ingredients
* 4 small sweet potatoes
* 1 package (3 ounces) cream cheese, softened
* 1 tablespoon butter, softened
* 2 tablespoons brown sugar
* 1/4 teaspoon pumpkin pie spice
Directions
* Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning twice. Meanwhile, in a small bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.
* Cut an "X" in the top of each potato; fluff pulp with a fork. Dollop with cream cheese mixture. Yield: 4 servings.
Nutrition Facts: 1 sweet potato with 2 tablespoons topping (prepared with reduced-fat cream cheese) equals 166 calories, 7 g fat (5 g saturated fat), 23 mg cholesterol, 128 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
* Prep/Total Time: 15 min.
Ingredients
* 4 small sweet potatoes
* 1 package (3 ounces) cream cheese, softened
* 1 tablespoon butter, softened
* 2 tablespoons brown sugar
* 1/4 teaspoon pumpkin pie spice
Directions
* Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning twice. Meanwhile, in a small bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.
* Cut an "X" in the top of each potato; fluff pulp with a fork. Dollop with cream cheese mixture. Yield: 4 servings.
Nutrition Facts: 1 sweet potato with 2 tablespoons topping (prepared with reduced-fat cream cheese) equals 166 calories, 7 g fat (5 g saturated fat), 23 mg cholesterol, 128 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
BEANS FRANKFURTERS
It's beans and franks tonight. This classic will please both the adult and the inner child in you. It's perfect for a large party or family gathering.
Ingredients
* 1/2 cup chopped onion
* 1/2 cup ketchup
* 1/4 cup molasses
* 2 tbsp. brown sugar
* 1 tbsp. mustard
* 1/2 tsp. Worcestershire sauce
* 6 (about 40 oz.) cups pork and beans in tomato sauce
* 8 hot dogs
*
Methods/steps
1. Combine onion, ketchup, molasses, brown sugar, mustard and Worcestershire sauce. Add beans and mix well. Place in 2-qt. casserole and bake at 300 degrees for 1 ½ hour. Lay hot dogs on beans and bake 30 minutes longer.
Additional Tips
Ready in 2 hour
Ingredients
* 1/2 cup chopped onion
* 1/2 cup ketchup
* 1/4 cup molasses
* 2 tbsp. brown sugar
* 1 tbsp. mustard
* 1/2 tsp. Worcestershire sauce
* 6 (about 40 oz.) cups pork and beans in tomato sauce
* 8 hot dogs
*
Methods/steps
1. Combine onion, ketchup, molasses, brown sugar, mustard and Worcestershire sauce. Add beans and mix well. Place in 2-qt. casserole and bake at 300 degrees for 1 ½ hour. Lay hot dogs on beans and bake 30 minutes longer.
Additional Tips
Ready in 2 hour
LATIN CHICKEN WITH SHRIMP
When traditional fajitas get old, try this new recipe on for size. A combination of chicken and shrimp, this Latin-infused dish offers the best of both worlds -- poultry and seafood.
Ingredients
1 boneless chicken breast
8 medium shrimp, peeled
1/2 onion, sliced
1/2 each green and red bell peppers, cut in strips
2 large tomato slices
1/3 cup shredded Monterey Jack cheese
1 Tbls. sour cream
Methods/steps
1)-Season the chicken breast and shrimp with your favorite seasonings and grill until done.
2)-Saut onion and peppers.
3)-Place grilled chicken in center of plate.
4)-Top with shrimp, onion, peppers, tomato slices and cheese.
5)-Place in moderate oven until cheese melts.
6)-Top with sour cream and serve.
Additional Tips
You can make this dish sassier with jalapenos or a salsa garnish.
Ingredients
1 boneless chicken breast
8 medium shrimp, peeled
1/2 onion, sliced
1/2 each green and red bell peppers, cut in strips
2 large tomato slices
1/3 cup shredded Monterey Jack cheese
1 Tbls. sour cream
Methods/steps
1)-Season the chicken breast and shrimp with your favorite seasonings and grill until done.
2)-Saut onion and peppers.
3)-Place grilled chicken in center of plate.
4)-Top with shrimp, onion, peppers, tomato slices and cheese.
5)-Place in moderate oven until cheese melts.
6)-Top with sour cream and serve.
Additional Tips
You can make this dish sassier with jalapenos or a salsa garnish.
MAPLE-ROASTED SWEET POTATOES
Prep Time: 10 mins
Cook Time: 1 h 5 mins
Total Time: 1 h 15 mins
Ingredients
* 2 1/2 pounds potato(es), sweet, peeled and cut into 1 1/2-inch pieces (about 8 cups)
* 1/3 cup(s) maple syrup, pure
* 2 tablespoon butter, melted
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* pepper, black ground, to taste
Recipe Tip:
If you can find it, organic maple syrup without all the extra additions is your best bet.
Preparation
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. In small bowl, combine maple syrup, butter, lemon juice, salt and pepper. Pour the mixture over the sweet potatoes and toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Cook Time: 1 h 5 mins
Total Time: 1 h 15 mins
Ingredients
* 2 1/2 pounds potato(es), sweet, peeled and cut into 1 1/2-inch pieces (about 8 cups)
* 1/3 cup(s) maple syrup, pure
* 2 tablespoon butter, melted
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* pepper, black ground, to taste
Recipe Tip:
If you can find it, organic maple syrup without all the extra additions is your best bet.
Preparation
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. In small bowl, combine maple syrup, butter, lemon juice, salt and pepper. Pour the mixture over the sweet potatoes and toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
SUPREME GRILLED LAMB CHOPS WITH POTATOES
Have a little lamb for dinner. This gourmet dish is a thrill to grill. Served with some perfectly prepared potatoes, this meal has plenty of appeal.
Ingredients
Lamb Chops:
12 lamb chops, cut 1 1/4 inches thick
3 tbsp. olive oil
1 tsp. thyme, chopped
1 tbsp. garlic, minced
Salt and pepper to taste
Potatoes:
2 medium globe eggplant, cut into 1-inch-thick slices
1 medium red onion, cut into 1/2-inch wedges
3 tbsp. balsamic vinegar
1 tbsp. olive oil, plus additional for frying
Salt and pepper to taste
1/2 pint of cherry tomatoes
1 tbsp. roasted garlic paste
3 Idaho potatoes
Garnish:
Rosemary oil
Balsamic vinegar
Chives
Methods/steps
Toss lamb chops with 3 tbsp. olive oil, thyme, garlic and salt and pepper. Let marinate for 2 to 4 hours. In bowl, toss eggplant, red onions, balsamic vinegar, 1 tbsp. olive oil, salt and pepper. Spread in single layer on sheet tray; roast at 400 degrees until dark golden brown and tender. Remove and cool to room temperature. Chop vegetables into 1-inch cubes and toss in bowl with cherry tomatoes and roasted garlic paste. Add salt and pepper to taste. Set aside at room temperature. While grilling lamb chops, peel and cube potatoes (do not soak in water). Heat 1/4-inch covering of olive oil in a skillet and cook the Idaho Potatoes in skillet for approx. 5 minutes, tossing when bottoms are crisp and golden brown. Remove when all are tender, yet crisp, golden brown all around. Drain on paper towel and season with salt and pepper. For each portion, place eggplant salad in center of plate with 2 lamb chops centered on top; place potatoes around the salad and chops. Drizzle rosemary oil and balsamic vinegar on top of the potatoes. Garnish with chive sticks
Additional Tips
Ready in 4 ½ hours
Ingredients
Lamb Chops:
12 lamb chops, cut 1 1/4 inches thick
3 tbsp. olive oil
1 tsp. thyme, chopped
1 tbsp. garlic, minced
Salt and pepper to taste
Potatoes:
2 medium globe eggplant, cut into 1-inch-thick slices
1 medium red onion, cut into 1/2-inch wedges
3 tbsp. balsamic vinegar
1 tbsp. olive oil, plus additional for frying
Salt and pepper to taste
1/2 pint of cherry tomatoes
1 tbsp. roasted garlic paste
3 Idaho potatoes
Garnish:
Rosemary oil
Balsamic vinegar
Chives
Methods/steps
Toss lamb chops with 3 tbsp. olive oil, thyme, garlic and salt and pepper. Let marinate for 2 to 4 hours. In bowl, toss eggplant, red onions, balsamic vinegar, 1 tbsp. olive oil, salt and pepper. Spread in single layer on sheet tray; roast at 400 degrees until dark golden brown and tender. Remove and cool to room temperature. Chop vegetables into 1-inch cubes and toss in bowl with cherry tomatoes and roasted garlic paste. Add salt and pepper to taste. Set aside at room temperature. While grilling lamb chops, peel and cube potatoes (do not soak in water). Heat 1/4-inch covering of olive oil in a skillet and cook the Idaho Potatoes in skillet for approx. 5 minutes, tossing when bottoms are crisp and golden brown. Remove when all are tender, yet crisp, golden brown all around. Drain on paper towel and season with salt and pepper. For each portion, place eggplant salad in center of plate with 2 lamb chops centered on top; place potatoes around the salad and chops. Drizzle rosemary oil and balsamic vinegar on top of the potatoes. Garnish with chive sticks
Additional Tips
Ready in 4 ½ hours
HEARTY BEAN AND BARLEY SOUP
Healthy and hearty soup from the Swanson family of broths.
Ingredients
1 tbsp. olive oil
2 large carrots, coarsely chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1/4 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach leaves
Ground black pepper
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
Visit SwansonStock.com for more delicious recipes.
Nutrition Information
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 6
Ingredients
1 tbsp. olive oil
2 large carrots, coarsely chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes
1/4 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach leaves
Ground black pepper
Directions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
Visit SwansonStock.com for more delicious recipes.
Nutrition Information
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 6
TACO BAKE
A layered cheesy taco dinner the whole family will enjoy.
Ingredients
1 can of refried beans
2 packages of Mexican blend cheese
1 cheese loaf ( pref. Velveeta)
1 can of Rotel
1 packages of burrito sized tortillas
1.5 lbs of ground meat
2 packages of cheesy taco seasoning
Directions
Microwave the cheese loaf and Rotel together in bowl stirring occasionally. Heat refried beans on stove till hot. Brown meat and add taco seasonings. Place a tortilla in the bottom of a round cake tin. Preheat oven to 350. Spread a thin layer of refried beans on top of tortilla followed by ground beef thin sprinkle a hearty helping of Mexican cheese followed by a thin layer of Queso, Rotel and cheese loaf melted together. Top with a tortilla and repeat till pan is full. Bake in oven for 7 minutes or until the top tortilla is crispy.
Prep Time: 25 Min
Cook Time: 10 Min
Total Time: 35 Min
Servings: 6
Ingredients
1 can of refried beans
2 packages of Mexican blend cheese
1 cheese loaf ( pref. Velveeta)
1 can of Rotel
1 packages of burrito sized tortillas
1.5 lbs of ground meat
2 packages of cheesy taco seasoning
Directions
Microwave the cheese loaf and Rotel together in bowl stirring occasionally. Heat refried beans on stove till hot. Brown meat and add taco seasonings. Place a tortilla in the bottom of a round cake tin. Preheat oven to 350. Spread a thin layer of refried beans on top of tortilla followed by ground beef thin sprinkle a hearty helping of Mexican cheese followed by a thin layer of Queso, Rotel and cheese loaf melted together. Top with a tortilla and repeat till pan is full. Bake in oven for 7 minutes or until the top tortilla is crispy.
Prep Time: 25 Min
Cook Time: 10 Min
Total Time: 35 Min
Servings: 6
BACON CHEESE BISCUIT CASSEROLE
Bacon, diced onions and bell peppers with shredded cheese are all melted in a golden biscuit crust. Enjoy this mouthwatering meal morning, noon or night.
Ingredients
3 cans (tube pkg.) biscuits
1/2 lb. bacon
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 lb. shredded cheese
1/4 cup butter melted
Methods/steps
Cut bacon into 1/4-inch pieces and fry. Add onions and bell peppers. Fry until peppers are soft. Cut raw biscuits into quarters; place biscuits into a mixing bowl. Add bacon, peppers, onions, cheese, and butter. Mix well. Butter a loaf pan; place biscuit mix into buttered pan, and pat down. Bake at 350 degrees for 20 minutes or until golden brown on top. Loosen edges and turn out onto plate.
Additional Tips
Ready in 1 hour
Ingredients
3 cans (tube pkg.) biscuits
1/2 lb. bacon
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 lb. shredded cheese
1/4 cup butter melted
Methods/steps
Cut bacon into 1/4-inch pieces and fry. Add onions and bell peppers. Fry until peppers are soft. Cut raw biscuits into quarters; place biscuits into a mixing bowl. Add bacon, peppers, onions, cheese, and butter. Mix well. Butter a loaf pan; place biscuit mix into buttered pan, and pat down. Bake at 350 degrees for 20 minutes or until golden brown on top. Loosen edges and turn out onto plate.
Additional Tips
Ready in 1 hour
SLOW-COOKED GREEK PORK
This great-tasting Greek offering is chock full of those popular staples like tomatoes, feta cheese and Kalamata olives. Go Greek tonight.
Ingredients
4 lb. boneless pork loin roast
3 tbsp. olive oil
1 cup chicken broth
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup chopped fresh tomatoes
1/2 cup chopped Kalamata olives
1/2 cup feta cheese, crumbled
Methods/steps
Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides; place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to “low” heat setting for 7 to 9 hours or until pork is tender. Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.
Additional Tips
Ready in 10 hours
Ingredients
4 lb. boneless pork loin roast
3 tbsp. olive oil
1 cup chicken broth
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup chopped fresh tomatoes
1/2 cup chopped Kalamata olives
1/2 cup feta cheese, crumbled
Methods/steps
Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides; place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to “low” heat setting for 7 to 9 hours or until pork is tender. Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.
Additional Tips
Ready in 10 hours
SWEET & TANGY SPINACH SALAD
The balsamic vinegar combined with brown sugar and bacon creates an amazing flavor combined with spinach and bleu cheese!
Ingredients
butter 1 tbps
brown surgar 1/2 cp
fresh chopped bacon 3 tbl
garlic 1 tbl
mushroom slices 1/4 cp
pecans 1/4 cp
dijuon mustard1 tbl
crumpled blue cheese 1 tbl
balsalmic vinegar 1/2 cp
brandy 1/4 cp
2 large handfuls fresh spinach
Directions
Caramelize butter and brown sugar, add garlic and bacon and mushrooms, sautee. Flame with brandy. Add pecans, dijon, bleu cheese crumbles, and balsamic vinegar. Reduce to syrup like consistency. Put spinach in large bowl, pour dressing over outer edges of spinach and toss, server immediately.
Prep Time: 10 Min
Cook Time: 5 Min
Total Time: 15 Min
Servings: 2
Ingredients
butter 1 tbps
brown surgar 1/2 cp
fresh chopped bacon 3 tbl
garlic 1 tbl
mushroom slices 1/4 cp
pecans 1/4 cp
dijuon mustard1 tbl
crumpled blue cheese 1 tbl
balsalmic vinegar 1/2 cp
brandy 1/4 cp
2 large handfuls fresh spinach
Directions
Caramelize butter and brown sugar, add garlic and bacon and mushrooms, sautee. Flame with brandy. Add pecans, dijon, bleu cheese crumbles, and balsamic vinegar. Reduce to syrup like consistency. Put spinach in large bowl, pour dressing over outer edges of spinach and toss, server immediately.
Prep Time: 10 Min
Cook Time: 5 Min
Total Time: 15 Min
Servings: 2
AWESOME MAC AND CHEESE
Really cheesy good easy mac and cheese
Ingredients
rotini noodles
1 pound of velveeta
8oz mild cheddar cheese
12oz cottage cheese
12oz sour cream
1 egg
Directions
preheat oven to 375 put sour cream, cottage cheese, and egg in blender until smooth cut up velveeta in chunks mix sour cream, cottage cheese, egg mixture with velveeta and mild cheese... cook noodles add noodles to cheese mixture bake for 15 minutes take out stir really good bake another 15-20 minutes until it starts to get a little brown on top....and your done
Servings: 10
Ingredients
rotini noodles
1 pound of velveeta
8oz mild cheddar cheese
12oz cottage cheese
12oz sour cream
1 egg
Directions
preheat oven to 375 put sour cream, cottage cheese, and egg in blender until smooth cut up velveeta in chunks mix sour cream, cottage cheese, egg mixture with velveeta and mild cheese... cook noodles add noodles to cheese mixture bake for 15 minutes take out stir really good bake another 15-20 minutes until it starts to get a little brown on top....and your done
Servings: 10
TUNA DELIGHT
A tasty sandwich.
Ingredients
1 can tuna
2 TBSP South beach ranch dressing
2 slices whole wheat bread
1 TBSP relish
Directions
Mix one can tuna fish (preferably without the water, strained) with relish, dressing and mix together. Spread over one slice then top with remaining bread.
Prep Time: 5 Min
Servings: 2
Ingredients
1 can tuna
2 TBSP South beach ranch dressing
2 slices whole wheat bread
1 TBSP relish
Directions
Mix one can tuna fish (preferably without the water, strained) with relish, dressing and mix together. Spread over one slice then top with remaining bread.
Prep Time: 5 Min
Servings: 2
ASIAN PORK STEW
Are you fond of Chow Mein noodles? If yes, you will enjoy this pork stew rich in more Oriental flavors than you can imagine. Chow down on this palate-pleasing pork dish.
Ingredients
1 lb. boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 garlic clove, minced
2 tbsp. vegetable oil
2 cups water
1 cube beef bouillon
1/4 cup soy sauce
1 cup celery, cut diagonally
1 red bell pepper, cut into 1/4-inch strips
1 cup frozen green beans
1 (8 oz.) can sliced water chestnuts, drained
2 (2.5 oz.) jars mushrooms
1/4 cup water
3 tbsp. cornstarch
Chow mein noodles
Methods/steps
Sauté pork, onion, and garlic in oil until meat is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes or until pork is tender. Add vegetables, bring to a boil, and then reduce heat. Cover. Simmer 5 to 10 minutes or until vegetables are crisp and tender. Mix together cornstarch and 1/4 cup water. Add to stew, and stir in until stew has thickened. Serve with chow mein noodles.
Ingredients
1 lb. boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 garlic clove, minced
2 tbsp. vegetable oil
2 cups water
1 cube beef bouillon
1/4 cup soy sauce
1 cup celery, cut diagonally
1 red bell pepper, cut into 1/4-inch strips
1 cup frozen green beans
1 (8 oz.) can sliced water chestnuts, drained
2 (2.5 oz.) jars mushrooms
1/4 cup water
3 tbsp. cornstarch
Chow mein noodles
Methods/steps
Sauté pork, onion, and garlic in oil until meat is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes or until pork is tender. Add vegetables, bring to a boil, and then reduce heat. Cover. Simmer 5 to 10 minutes or until vegetables are crisp and tender. Mix together cornstarch and 1/4 cup water. Add to stew, and stir in until stew has thickened. Serve with chow mein noodles.
EGG AND HAM BISCUITS
Turn your biscuits into a special breakfast sandwich; add green chilies, bacon, jalapenos, onions, eggs, and Jack cheese and why not, add some spice!
1 (10 oz) container refrigerated extra large biscuit dough
1/2 lb. sliced bacon
3 tbsp. olive oil
1/2 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chili peppers, seeded and chopped
1 tsp. salt
1 tsp. pepper
6 eggs
1/2-cup milk
1 cup shredded Monterey Jack cheese
Methods/steps
Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chili, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through.
Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.
Additional Tips
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
1 (10 oz) container refrigerated extra large biscuit dough
1/2 lb. sliced bacon
3 tbsp. olive oil
1/2 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chili peppers, seeded and chopped
1 tsp. salt
1 tsp. pepper
6 eggs
1/2-cup milk
1 cup shredded Monterey Jack cheese
Methods/steps
Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chili, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through.
Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.
Additional Tips
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
EGG NOG TAPIOCA
Tapioca and egg nog are the perfect combination for a tasty holiday treat!
Ingredients
1 whole egg
1\2 tsp vanilla extract
3 TBSP tapioca
2 cups egg nog
1 tsp sugar
Directions
Add all the ingredients in a saucepan. Cook on medium heat and keep stirring slowly as this cooks. Cook for 25 minutes. Then pour into a bowl. Cover with plastic wrap and put in the refrigerator until it gets cold. This will thicken a lot as it gets cold.
Servings: 2
Ingredients
1 whole egg
1\2 tsp vanilla extract
3 TBSP tapioca
2 cups egg nog
1 tsp sugar
Directions
Add all the ingredients in a saucepan. Cook on medium heat and keep stirring slowly as this cooks. Cook for 25 minutes. Then pour into a bowl. Cover with plastic wrap and put in the refrigerator until it gets cold. This will thicken a lot as it gets cold.
Servings: 2
MUDDY CHEX
This is a fast and easy recipe for chocolate/peanut butter lovers, especially appreciated as gifts for the holiday season.
Ingredients
9 cups any Chex cereal
2 cups semi-sweet Nestle chocolate bits
1/4 cup peanut butter
1/4 Tsp vanilla extract
4 cups confectioners' sugar
Directions
Melt chocolate bits in microwave 1 minute. Stir in peanut butter and vanilla extract. Put Chex cereal in large bowl, and stir in chocolate mixture with large spoon until all chex are covered. (Takes about 10 minutes). Put Chex in plastic shopping bag, and pour sugar in. Shake until all chex are covered. Lay out on parchment paper until cooled.
Prep Time: 5 Min
Cook Time: 1 Min
Total Time: 6 Min
Servings: 9
Ingredients
9 cups any Chex cereal
2 cups semi-sweet Nestle chocolate bits
1/4 cup peanut butter
1/4 Tsp vanilla extract
4 cups confectioners' sugar
Directions
Melt chocolate bits in microwave 1 minute. Stir in peanut butter and vanilla extract. Put Chex cereal in large bowl, and stir in chocolate mixture with large spoon until all chex are covered. (Takes about 10 minutes). Put Chex in plastic shopping bag, and pour sugar in. Shake until all chex are covered. Lay out on parchment paper until cooled.
Prep Time: 5 Min
Cook Time: 1 Min
Total Time: 6 Min
Servings: 9
HOLIDAY CHERRY BARS
Decadent and rich
Ingredients
3\4 cup melted butter
1-1/2 cup graham cracker crumbs
1-1/2 cups white chocolate chips
1-1/3 cup coconut
1 cup crushed walnuts (optional)
1 14oz can sweetened condensed milk
1 10oz jar of chopped red cherries with the juice
Directions
Preheat oven to 350*. Prepare 9x13 pan with non-stick spray. Place graham cracker crumbs in pan, add melted butter, mix and press into the bottom of pan. Pour chopped cherries and juice over crust, layer the white chocolate chips, coconut, nuts. Pour the sweetened condensed milk over the top. Bake 25 min. DO NOT OVER BAKE.
Cook Time: 25 Min
Servings: 36
Ingredients
3\4 cup melted butter
1-1/2 cup graham cracker crumbs
1-1/2 cups white chocolate chips
1-1/3 cup coconut
1 cup crushed walnuts (optional)
1 14oz can sweetened condensed milk
1 10oz jar of chopped red cherries with the juice
Directions
Preheat oven to 350*. Prepare 9x13 pan with non-stick spray. Place graham cracker crumbs in pan, add melted butter, mix and press into the bottom of pan. Pour chopped cherries and juice over crust, layer the white chocolate chips, coconut, nuts. Pour the sweetened condensed milk over the top. Bake 25 min. DO NOT OVER BAKE.
Cook Time: 25 Min
Servings: 36
CHOCOLATE FUDGE WITH WALNUTS
Dark chocolate fudge with the crunch of walnuts.
Ingredients
1 16 oz bag of dark chocolate chips (60% cocoa)
8 oz of a good quality of heavy cream
1/2- 1 cup walnuts
Directions
Prepare an 8 inch square baking dish by lining it with alumninum foil. Place the chocolate chips in a heat proof glass bowl. Set the bowl on a pot holder so as not to scorch the counter. Put the heavy cream in a pot over low heat...watching carefully. When little bubbles begin to form around the cream, just short of a full boil, remove cream from stove. Immediately pour over the chocolate chips. Let this set a minute or two and then with a wire whisk slowly begin to stir the mixture. It will go from thin to a very creamy mixture. Add a large handful of whole walnuts. Stir to combine. Pour into prepared dish. Let sit a few minutes and then place in fridge. This takes a couple of hours to set up but is delicious with all the texture and taste of fudge without all the butter and sugar that is usually needed for most fudges. Once the fudge has set up, lift the fudge out by using the foil and turn upside down. Remove foil. Cut into pieces and store in the fridge.
Ingredients
1 16 oz bag of dark chocolate chips (60% cocoa)
8 oz of a good quality of heavy cream
1/2- 1 cup walnuts
Directions
Prepare an 8 inch square baking dish by lining it with alumninum foil. Place the chocolate chips in a heat proof glass bowl. Set the bowl on a pot holder so as not to scorch the counter. Put the heavy cream in a pot over low heat...watching carefully. When little bubbles begin to form around the cream, just short of a full boil, remove cream from stove. Immediately pour over the chocolate chips. Let this set a minute or two and then with a wire whisk slowly begin to stir the mixture. It will go from thin to a very creamy mixture. Add a large handful of whole walnuts. Stir to combine. Pour into prepared dish. Let sit a few minutes and then place in fridge. This takes a couple of hours to set up but is delicious with all the texture and taste of fudge without all the butter and sugar that is usually needed for most fudges. Once the fudge has set up, lift the fudge out by using the foil and turn upside down. Remove foil. Cut into pieces and store in the fridge.
TOFFEE COOKIES
Easy to make cookies with many variations.
Ingredients
35 Soda Crackers
1 Cup Butter
1/2 Cup Brown Sugar
1 12 oz Bag Vanilla, chocolate or peanut butter chips
1 Cup Sliced almonds (or other nuts)
Directions
Heat oven to 375. Line jelly roll pan with foil. Spray Pan with cooking spray. Place cracker in pan. Boil butter and brown sugar for 3 min. Pour over crackers and bake for 5 min. Spread chips over hot mixture. Sprinkle nuts over mixture and press into mixture. Place in freezer for an hour. Break into pieces.
Servings: 8
Ingredients
35 Soda Crackers
1 Cup Butter
1/2 Cup Brown Sugar
1 12 oz Bag Vanilla, chocolate or peanut butter chips
1 Cup Sliced almonds (or other nuts)
Directions
Heat oven to 375. Line jelly roll pan with foil. Spray Pan with cooking spray. Place cracker in pan. Boil butter and brown sugar for 3 min. Pour over crackers and bake for 5 min. Spread chips over hot mixture. Sprinkle nuts over mixture and press into mixture. Place in freezer for an hour. Break into pieces.
Servings: 8
OVEN-BAKED FENNEL
There's no reason to be leery of trying this decadent fennel dish. Baked in the oven, the chicken broth, breadcrumbs and gorgonzola make this veggie experience tops.
Ingredients
6 heads fennel
2 cups fat-skimmed chicken broth
1/3 lb. (3/4 cup) gorgonzola cheese
3 tbsp. fine dried breadcrumbs
Methods/steps
Trim stalks from fennel. Reserve about 1 cup of the feathery green fennel leaves. Trim root ends, bruised areas, and coarse fibers from fennel heads. Rinse, then cut each head in half from stem through root end. Lay fennel in an 11- to 12-inch frying pan; add broth. Cover and bring to a boil over high heat; simmer until fennel is tender when pierced, about 20 minutes. With a slotted spoon, transfer fennel, cut side up, to a shallow 2- to 2 1/2-quart casserole. Boil broth, uncovered, over high heat until reduced to about 1/3 cup. Coarsely chop fennel leaves and add about half to the broth. Spoon mixture evenly over fennel. Mash cheese with breadcrumbs over fennel. Bake in a 375 degrees oven until cheese begins to brown and fennel is hot, 25 to 30 minutes. Garnish with remaining fennel leaves and season to taste with salt.
Additional Tips
Ready in 1 hour
Ingredients
6 heads fennel
2 cups fat-skimmed chicken broth
1/3 lb. (3/4 cup) gorgonzola cheese
3 tbsp. fine dried breadcrumbs
Methods/steps
Trim stalks from fennel. Reserve about 1 cup of the feathery green fennel leaves. Trim root ends, bruised areas, and coarse fibers from fennel heads. Rinse, then cut each head in half from stem through root end. Lay fennel in an 11- to 12-inch frying pan; add broth. Cover and bring to a boil over high heat; simmer until fennel is tender when pierced, about 20 minutes. With a slotted spoon, transfer fennel, cut side up, to a shallow 2- to 2 1/2-quart casserole. Boil broth, uncovered, over high heat until reduced to about 1/3 cup. Coarsely chop fennel leaves and add about half to the broth. Spoon mixture evenly over fennel. Mash cheese with breadcrumbs over fennel. Bake in a 375 degrees oven until cheese begins to brown and fennel is hot, 25 to 30 minutes. Garnish with remaining fennel leaves and season to taste with salt.
Additional Tips
Ready in 1 hour
HOLIDAY MASHED SWEET POTATOES
A treat for the hoidays that is simple to prepare.
Ingredients
5 sweet potatoes (2 cups)
2 TBSP butter
little egg nog
1/2 tsp salt
2 tsp brown sugar
Directions
Skin and mash sweet potatoes, add all ingredients with enough egg nog to desired thickness of mashed potatoes. Place in covered baking dish and place in a preheated 375F degree oven for about 20 min.
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Servings: 6
Ingredients
5 sweet potatoes (2 cups)
2 TBSP butter
little egg nog
1/2 tsp salt
2 tsp brown sugar
Directions
Skin and mash sweet potatoes, add all ingredients with enough egg nog to desired thickness of mashed potatoes. Place in covered baking dish and place in a preheated 375F degree oven for about 20 min.
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Servings: 6
BAKED PINEAPPLE HAM
A very tasty ham recipe that is wonderful for the holidays or anytime.
Ingredients
1 3-pound boneless fresh ham (pork leg)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 (15 1/4oz) can crushed pineapple in juice
2 TBSP frozen orange juice concentrate
4 tsp soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/8 tsp curry powder
1/4 tsp fresh ginger, grated
Directions
Place ham on rack in open roasting pan. Insert meat thermometer in thickest part of ham, making sure the thermometer is not touching the bone. Season with garlic powder, salt, and pepper. Bake uncovered, in a 325F degree oven for 1-1 1/2 hours (allow 20 to 25 minutes per pound) or until meat thermometer registers 155F degrees. In a medium saucepan, drain juice from pineapple and set pineapple pieces aside. Add orange juice concentrate, soy sauce, cornstarch, brown sugar, curry powder and ginger to saucepan. Stir and bring a boil. Lower heat and simmer 3-5 minutes or until thickened. Remove 1/4 cup of the sauce; set aside. Add the pineapple pieces to remaining sauce, cook and stir 3-4 minutes more. Brush ham with the reserved sauce during the last 30 minutes of cooking time. Let ham stand 10-15 minutes after removal from oven. To serve, carve and offer with the remaining pineapple sauce.
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 50 Min
Servings: 12
Ingredients
1 3-pound boneless fresh ham (pork leg)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 (15 1/4oz) can crushed pineapple in juice
2 TBSP frozen orange juice concentrate
4 tsp soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/8 tsp curry powder
1/4 tsp fresh ginger, grated
Directions
Place ham on rack in open roasting pan. Insert meat thermometer in thickest part of ham, making sure the thermometer is not touching the bone. Season with garlic powder, salt, and pepper. Bake uncovered, in a 325F degree oven for 1-1 1/2 hours (allow 20 to 25 minutes per pound) or until meat thermometer registers 155F degrees. In a medium saucepan, drain juice from pineapple and set pineapple pieces aside. Add orange juice concentrate, soy sauce, cornstarch, brown sugar, curry powder and ginger to saucepan. Stir and bring a boil. Lower heat and simmer 3-5 minutes or until thickened. Remove 1/4 cup of the sauce; set aside. Add the pineapple pieces to remaining sauce, cook and stir 3-4 minutes more. Brush ham with the reserved sauce during the last 30 minutes of cooking time. Let ham stand 10-15 minutes after removal from oven. To serve, carve and offer with the remaining pineapple sauce.
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 50 Min
Servings: 12
STOVETOP BEEF 'N' SHELLS
* 4 Servings
* Prep/Total Time: 30 min.
Ingredients
* 4 ounces uncooked medium pasta shells
* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (15 ounces) crushed tomatoes
* 1 can (8 ounces) tomato sauce
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
Directions
* Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.
Nutritional Analysis: 1-1/4 cups equals 339 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 772 mg sodium, 36 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.
* Prep/Total Time: 30 min.
Ingredients
* 4 ounces uncooked medium pasta shells
* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (15 ounces) crushed tomatoes
* 1 can (8 ounces) tomato sauce
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
Directions
* Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.
Nutritional Analysis: 1-1/4 cups equals 339 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 772 mg sodium, 36 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.
ROASTED CHICKEN NOODLE SOUP
* 8 Servings
* Prep: 10 min. Cook: 30 min.
Ingredients
* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 garlic clove, minced
* 2 teaspoons Crisco® Extra Virgin Olive Oil
* 1/4 cup all-purpose flour
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 6 cups reduced-sodium chicken broth
* 4 cups cubed peeled potatoes
* 1 teaspoon salt
* 2 cups cubed cooked chicken breast
* 2 cups uncooked yolk-free wide noodles
* 1 cup fat-free evaporated milk
Directions
* In a stockpot, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer.
* Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
* Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.
Nutritional Analysis: One serving (1-1/2 cups) equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
* Prep: 10 min. Cook: 30 min.
Ingredients
* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 garlic clove, minced
* 2 teaspoons Crisco® Extra Virgin Olive Oil
* 1/4 cup all-purpose flour
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 6 cups reduced-sodium chicken broth
* 4 cups cubed peeled potatoes
* 1 teaspoon salt
* 2 cups cubed cooked chicken breast
* 2 cups uncooked yolk-free wide noodles
* 1 cup fat-free evaporated milk
Directions
* In a stockpot, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer.
* Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
* Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.
Nutritional Analysis: One serving (1-1/2 cups) equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
GERMAN PIZZA
* 4-6 Servings
* Prep: 20 min. Cook: 35 min.
Ingredients
* 1 pound ground beef
* 1/2 medium onion, chopped
* 1/2 green pepper, diced
* 1-1/2 teaspoon salt, divided
* 1/2 teaspoon pepper
* 2 tablespoons butter
* 6 medium potatoes (about 2-1/4 pounds), peeled and finely shredded
* 3 eggs, lightly beaten
* 1/3 cup milk
* 2 cups (8 ounces) shredded cheddar cheese or shredded part-skim mozzarella cheese
Directions
* In a large skillet over medium heat, cook and stir the beef, onion, green pepper, 1/2 teaspoon salt and pepper until meat is no longer pink.; drain. Remove and keep warm.
* Reduce heat to low; melt butter in pan. Spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk; pour over all.
* Cover and cook about 30 minutes or until a meat thermometer reaches 160°. Sprinkle with cheese; cover and cook until cheese is melted, about 5 minutes. Cut into wedges. Yield: 4-6 servings.
Nutrition Facts: 1 wedge equals 462 calories, 24 g fat (14 g saturated fat), 195 mg cholesterol, 948 mg sodium, 33 g carbohydrate, 2 g fiber, 28 g protein.
* Prep: 20 min. Cook: 35 min.
Ingredients
* 1 pound ground beef
* 1/2 medium onion, chopped
* 1/2 green pepper, diced
* 1-1/2 teaspoon salt, divided
* 1/2 teaspoon pepper
* 2 tablespoons butter
* 6 medium potatoes (about 2-1/4 pounds), peeled and finely shredded
* 3 eggs, lightly beaten
* 1/3 cup milk
* 2 cups (8 ounces) shredded cheddar cheese or shredded part-skim mozzarella cheese
Directions
* In a large skillet over medium heat, cook and stir the beef, onion, green pepper, 1/2 teaspoon salt and pepper until meat is no longer pink.; drain. Remove and keep warm.
* Reduce heat to low; melt butter in pan. Spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk; pour over all.
* Cover and cook about 30 minutes or until a meat thermometer reaches 160°. Sprinkle with cheese; cover and cook until cheese is melted, about 5 minutes. Cut into wedges. Yield: 4-6 servings.
Nutrition Facts: 1 wedge equals 462 calories, 24 g fat (14 g saturated fat), 195 mg cholesterol, 948 mg sodium, 33 g carbohydrate, 2 g fiber, 28 g protein.
MASHED POTATO SAUSAGE BAKE
* 7 Servings
* Prep: 35 min. Bake: 10 min.
Ingredients
* 5 medium potatoes, peeled and quartered
* 1/2 cup reduced-fat sour cream
* 1/4 cup reduced-sodium chicken broth
* 1 package (14 ounces) smoked turkey kielbasa, sliced
* 1/2 pound sliced fresh mushrooms
* 1 cup chopped onion
* 1 garlic clove, minced
* 1/4 cup shredded reduced-fat cheddar cheese
* 1 teaspoon dried parsley flakes
* 1 teaspoon dried oregano
Directions
* Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender; drain.
* Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms, onion and garlic until vegetables are tender.
* Spread half of the potato mixture into a 9-in. x 5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano.
* Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Serve with a spoon. Yield: 7 servings.
Nutritional Analysis: (One serving, 3/4 cup) equals 210 calories, 616 mg sodium, 49 mg cholesterol, 22 gm carbohydrate, 15 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1 vegetable.
* Prep: 35 min. Bake: 10 min.
Ingredients
* 5 medium potatoes, peeled and quartered
* 1/2 cup reduced-fat sour cream
* 1/4 cup reduced-sodium chicken broth
* 1 package (14 ounces) smoked turkey kielbasa, sliced
* 1/2 pound sliced fresh mushrooms
* 1 cup chopped onion
* 1 garlic clove, minced
* 1/4 cup shredded reduced-fat cheddar cheese
* 1 teaspoon dried parsley flakes
* 1 teaspoon dried oregano
Directions
* Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender; drain.
* Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms, onion and garlic until vegetables are tender.
* Spread half of the potato mixture into a 9-in. x 5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano.
* Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Serve with a spoon. Yield: 7 servings.
Nutritional Analysis: (One serving, 3/4 cup) equals 210 calories, 616 mg sodium, 49 mg cholesterol, 22 gm carbohydrate, 15 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1 vegetable.
ITALIAN TURKEY SKILLET
* 8 Servings
* Prep/Total Time: 20 min.
Ingredients
* 1 package (1 pound) linguine
* 3/4 cup sliced fresh mushrooms
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 2 tablespoons canola oil
* 2 cups cubed cooked turkey
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 tablespoon Italian seasoning
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1 cup (4 ounces) shredded cheddar cheese, optional
Directions
* Cook linguine according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion, celery and green pepper in oil over medium heat until tender. Stir in the turkey, tomatoes, soup, Italian seasoning, parsley, pepper and salt.
* Drain linguine; stir into turkey mixture. Sprinkle with cheese if desired. Cover and cook for 3-4 minutes or until mixture is heated through and cheese is melted. Yield: 8 servings.
Nutritional Analysis: 1 cup (calculated with cheese) equals 338 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 4 g fiber, 19 g protein.
* Prep/Total Time: 20 min.
Ingredients
* 1 package (1 pound) linguine
* 3/4 cup sliced fresh mushrooms
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 2 tablespoons canola oil
* 2 cups cubed cooked turkey
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 tablespoon Italian seasoning
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1 cup (4 ounces) shredded cheddar cheese, optional
Directions
* Cook linguine according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion, celery and green pepper in oil over medium heat until tender. Stir in the turkey, tomatoes, soup, Italian seasoning, parsley, pepper and salt.
* Drain linguine; stir into turkey mixture. Sprinkle with cheese if desired. Cover and cook for 3-4 minutes or until mixture is heated through and cheese is melted. Yield: 8 servings.
Nutritional Analysis: 1 cup (calculated with cheese) equals 338 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 4 g fiber, 19 g protein.
PORK CHOPS WITH BLACK CHINESE MUSHROOMS
A spicy, mushroom and garlic sauce for some graceful Chinese-inspired pork chops. These pork chops are to die for.
Ingredients
1 cup of chicken broth
1 oz. dried black Chinese mushrooms
1/4 cup of rice wine vinegar
2 tbsp. soy sauce
2 tbsp. of honey
1/4 tsp. hot-pepper flakes
2 tsp. sesame oil
4 cloves garlic, minced
1 tbsp. minced fresh ginger
4 boneless pork chops, 1/2-inch thick
Methods/steps
Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over “low” heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to “low”, and simmer for 5 minutes, uncovered. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over “low” heat until the sauce has reduced by about 1/3, and the pork chops are cooked through. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
Additional Tips
Ready in 1 hour
Ingredients
1 cup of chicken broth
1 oz. dried black Chinese mushrooms
1/4 cup of rice wine vinegar
2 tbsp. soy sauce
2 tbsp. of honey
1/4 tsp. hot-pepper flakes
2 tsp. sesame oil
4 cloves garlic, minced
1 tbsp. minced fresh ginger
4 boneless pork chops, 1/2-inch thick
Methods/steps
Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over “low” heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to “low”, and simmer for 5 minutes, uncovered. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over “low” heat until the sauce has reduced by about 1/3, and the pork chops are cooked through. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
Additional Tips
Ready in 1 hour
FRIED SQUASH WITH CHEESE & CILANTRO
This is a simple, quick and easy side dish that you and your family will love.
Ingredients
3 Italian Squash sliced
3 Yellow Squash sliced
2 T. Canola Oil
1/4 C. Chopped Onion
1-2 cloves of garlic chopped
1 Med. Tomato or 2 Roma's
2 T. Finely chopped cilantro
Enough Cheese for top (your favorite cheese)
Directions
Heat oil in a skillet; add squash and sauté for 1-2 minutes. Then, add 1/4 cup onion's and cook for 2 minutes. When onions are translucent, add garlic, tomatoes & cilantro. Cook, until squash is done or how you like it. Add grated cheese & cook until the cheese is melted. Salt & Pepper to taste.
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Servings: 4
Ingredients
3 Italian Squash sliced
3 Yellow Squash sliced
2 T. Canola Oil
1/4 C. Chopped Onion
1-2 cloves of garlic chopped
1 Med. Tomato or 2 Roma's
2 T. Finely chopped cilantro
Enough Cheese for top (your favorite cheese)
Directions
Heat oil in a skillet; add squash and sauté for 1-2 minutes. Then, add 1/4 cup onion's and cook for 2 minutes. When onions are translucent, add garlic, tomatoes & cilantro. Cook, until squash is done or how you like it. Add grated cheese & cook until the cheese is melted. Salt & Pepper to taste.
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Servings: 4
EASY BEAN ENCHILADAS
Wonderful enchiladas!
Ingredients
1 16 oz. can of refried beans
1 bundle green onions (chopped)
1 8 oz. can diced tomatoes (of 1 cup fresh)
2 Bell peppers (any color), diced
1 4 oz. can sliced black olives
1 pkg. shredded cheddar cheese
1-2 8 oz. cans of prepared enchilada sauce
8-10 flour tortillas
Prepared salsa/hot sauce (optional)
Sour cream (optional)
Non stick cooking spray
Directions
1. Spray a 2-quart rectangular (12x7-1/2x2-inch) baking dish with non stick cooking spray. 2. Take one tortilla and spread 1/4 cup of refried beans down the center. Top beans with green onions, tomatoes, peppers, olives, and cheese. Roll tortilla around the mixture like a burrito and place seam down in baking dish. 3. Continue this pattern with the remaining tortillas, making sure to save some of the peppers, tomatoes, olives, onions and cheese. 4. Once all of the enchiladas are made and placed in the baking pan, pour the enchilada sauce over them until they are completely coated (you may need both cans of sauce). Sprinkle on remaining ingredients and cover the dish with aluminum foil. 5. Bake for 20-25 minutes in a 350 degree oven. Once the enchiladas are bubbling slightly and the cheese is melted, they are ready to come out of the oven. 6. Serve with sour cream and salsa on top if desired.
Ingredients
1 16 oz. can of refried beans
1 bundle green onions (chopped)
1 8 oz. can diced tomatoes (of 1 cup fresh)
2 Bell peppers (any color), diced
1 4 oz. can sliced black olives
1 pkg. shredded cheddar cheese
1-2 8 oz. cans of prepared enchilada sauce
8-10 flour tortillas
Prepared salsa/hot sauce (optional)
Sour cream (optional)
Non stick cooking spray
Directions
1. Spray a 2-quart rectangular (12x7-1/2x2-inch) baking dish with non stick cooking spray. 2. Take one tortilla and spread 1/4 cup of refried beans down the center. Top beans with green onions, tomatoes, peppers, olives, and cheese. Roll tortilla around the mixture like a burrito and place seam down in baking dish. 3. Continue this pattern with the remaining tortillas, making sure to save some of the peppers, tomatoes, olives, onions and cheese. 4. Once all of the enchiladas are made and placed in the baking pan, pour the enchilada sauce over them until they are completely coated (you may need both cans of sauce). Sprinkle on remaining ingredients and cover the dish with aluminum foil. 5. Bake for 20-25 minutes in a 350 degree oven. Once the enchiladas are bubbling slightly and the cheese is melted, they are ready to come out of the oven. 6. Serve with sour cream and salsa on top if desired.
LOW CHOLESTEROL TIRAMASU
Just because you don't have marascapone cheese doesn't mean you can't enjoy the tempting thrills of Tiramisu. Enjoy this healthier version.
2 tsp. unflavored gelatin
2 tbsp. frozen orange juice concentrate, thawed
1/2 cup sugar
1/3 cup water
6 egg whites
1 pkg. light/non-fat cream cheese (1/2 lb.)
1 cup drained yogurt
1/2 tsp. grated orange rind
1/2 tsp. vanilla
2 pkg. ladyfingers (3 oz. each)
1 cup cold strong coffee
2 tbsp. cocoa powder
Methods/steps
In a small saucepan, sprinkle gelatin over orange concentrate. Cook, stirring, over low heat, until dissolved. Cool. In a separate small saucepan, combine sugar and water. Cook over medium heat until syrup reaches 225 degrees or soft ball stage (when syrup is dropped in cold water, it forms a soft ball, which then dissolves). With an electric mixer, beat egg whites on medium until soft peaks form. Gradually pour syrup into egg whites, beating constantly. Continue beating until meringue is cool and very stiff. Beat in dissolved gelatin and beat for 30 seconds. In a large bowl, beat cream cheese, yogurt, orange rind, and vanilla until smooth. Fold meringue into cheese mixture, 1/3 at a time. Dip ladyfingers in coffee (do several at a time). Arrange half in the bottom of a deep glass bowl or casserole dish. Cover with half of the meringue mixture. Sprinkle with 1 tbsp. cocoa. Repeat layers. Cover and refrigerate at least 4 hours. Best served same day.
Additional Tips
Ready in 4 hours and 20 min
2 tsp. unflavored gelatin
2 tbsp. frozen orange juice concentrate, thawed
1/2 cup sugar
1/3 cup water
6 egg whites
1 pkg. light/non-fat cream cheese (1/2 lb.)
1 cup drained yogurt
1/2 tsp. grated orange rind
1/2 tsp. vanilla
2 pkg. ladyfingers (3 oz. each)
1 cup cold strong coffee
2 tbsp. cocoa powder
Methods/steps
In a small saucepan, sprinkle gelatin over orange concentrate. Cook, stirring, over low heat, until dissolved. Cool. In a separate small saucepan, combine sugar and water. Cook over medium heat until syrup reaches 225 degrees or soft ball stage (when syrup is dropped in cold water, it forms a soft ball, which then dissolves). With an electric mixer, beat egg whites on medium until soft peaks form. Gradually pour syrup into egg whites, beating constantly. Continue beating until meringue is cool and very stiff. Beat in dissolved gelatin and beat for 30 seconds. In a large bowl, beat cream cheese, yogurt, orange rind, and vanilla until smooth. Fold meringue into cheese mixture, 1/3 at a time. Dip ladyfingers in coffee (do several at a time). Arrange half in the bottom of a deep glass bowl or casserole dish. Cover with half of the meringue mixture. Sprinkle with 1 tbsp. cocoa. Repeat layers. Cover and refrigerate at least 4 hours. Best served same day.
Additional Tips
Ready in 4 hours and 20 min
FILLET MEDALLIONS
Served with a rich Bearnaise sauce this meal will delight your palate. The shrimp is a unique addition to this beef recipe.
Ingredients
1 stick whole butter
2 egg yolks
Juice of 1/4 lemon
1/2 Tsp. sea salt
Pinch black pepper
1-2 drops pepper sauce
8 4-oz. beef filet medallions
4 large shrimp
Methods/steps
To make Béarnaise, melt butter and bring to room temperature. Making sure all ingredients are at room temperature, combine in a separate bowl egg yolks, lemon juice, salt, pepper and Tabasco. While whisking, add melted butter in a thin stream. Season filets and grill to desired temperature; at the same time sauté or grill the shrimp. Place filets on four plates and top each portion with one shrimp. Drizzle Béarnaise on top and serve immediately.
Ingredients
1 stick whole butter
2 egg yolks
Juice of 1/4 lemon
1/2 Tsp. sea salt
Pinch black pepper
1-2 drops pepper sauce
8 4-oz. beef filet medallions
4 large shrimp
Methods/steps
To make Béarnaise, melt butter and bring to room temperature. Making sure all ingredients are at room temperature, combine in a separate bowl egg yolks, lemon juice, salt, pepper and Tabasco. While whisking, add melted butter in a thin stream. Season filets and grill to desired temperature; at the same time sauté or grill the shrimp. Place filets on four plates and top each portion with one shrimp. Drizzle Béarnaise on top and serve immediately.
CROCK POT BEEF AND STEAK POTATOES
Round steak with onion & mushroom gravy.
Ingredients
1 pound round steak
1 package onion soup mix
2 cans cream of mushroom soup
1 1/2 cans water (use the empty soup cans to measure)
4 potatoes, peeled and diced large
Directions
Cut steak into serving pieces and place in sprayed Crock Pot. Place potatoes on top. Mix soups and water together with a whisk. Pour over potatoes. Cook 4-6 hours on low.
Ingredients
1 pound round steak
1 package onion soup mix
2 cans cream of mushroom soup
1 1/2 cans water (use the empty soup cans to measure)
4 potatoes, peeled and diced large
Directions
Cut steak into serving pieces and place in sprayed Crock Pot. Place potatoes on top. Mix soups and water together with a whisk. Pour over potatoes. Cook 4-6 hours on low.
CROCK POT ROSEMARY BEEF STEW
Perfect comfort meal on a chilly day!
Ingredients
1 2lb pkg beef stew meat
4 potatoes-peeled and cubed
1 cup baby carrots-sliced lengthwise
1 large onion- quartered
1 can peas(optional)
21/2 Tbsp rosemary
1 Tbsp thyme
1 cup cornstarch
1 can beef broth
1 can cream of onion soup
1 can tomato soup
Directions
Place cornstarch on a dish and dredge the meat in it. Place meat in the bottom of crock pot. Place cubed potatoes, carrots, and onions on top of beef. Sprinkle with rosemary and thyme. In a bowl mix together beef broth, cream of onion soup, and tomato soup-mix thoroughly. Pour on top of meat and vegetables. Place lid on top and cook on low approx. 8 hours. Add the peas the last half hour. Serve with biscuits.
Prep Time: 15 Min
Servings: 6
Ingredients
1 2lb pkg beef stew meat
4 potatoes-peeled and cubed
1 cup baby carrots-sliced lengthwise
1 large onion- quartered
1 can peas(optional)
21/2 Tbsp rosemary
1 Tbsp thyme
1 cup cornstarch
1 can beef broth
1 can cream of onion soup
1 can tomato soup
Directions
Place cornstarch on a dish and dredge the meat in it. Place meat in the bottom of crock pot. Place cubed potatoes, carrots, and onions on top of beef. Sprinkle with rosemary and thyme. In a bowl mix together beef broth, cream of onion soup, and tomato soup-mix thoroughly. Pour on top of meat and vegetables. Place lid on top and cook on low approx. 8 hours. Add the peas the last half hour. Serve with biscuits.
Prep Time: 15 Min
Servings: 6
CROCK POT APPLE PORK LOIN
A deliciously tender, juicy, and easy way to fix pork loin.
Ingredients
1 pork loin (2-3 pounds)
24-ounce jar unsweetened applesauce
3/4 cup brown sugar (1/2 cup if using sweetened applesauce)
1 Tablespoon cinnamon
Directions
Put the pork loin in the bottom of the crock pot. Top with applesauce, brown sugar, and sprinkle with cinnamon. Cook on low setting for 6-8 hours.
Prep Time: 10 Min
Cook Time: 8 Hr
Total Time: 8 Hr 10 Min
Servings: 8
Ingredients
1 pork loin (2-3 pounds)
24-ounce jar unsweetened applesauce
3/4 cup brown sugar (1/2 cup if using sweetened applesauce)
1 Tablespoon cinnamon
Directions
Put the pork loin in the bottom of the crock pot. Top with applesauce, brown sugar, and sprinkle with cinnamon. Cook on low setting for 6-8 hours.
Prep Time: 10 Min
Cook Time: 8 Hr
Total Time: 8 Hr 10 Min
Servings: 8
CHICKEN BREAST AND GRAPES
Boneless chicken breast tender and moist cooked in slow cooker with white wine and seedless white grapes. Served with brown rice and fresh mixed veggies make this a very healthy meal.
Ingredients
3 pounds of boneless skinless chicken breasts.
1 small onion sliced thin
1/2 pound of baby carrots washed
1 pound of white seedless grapes
1 cup of good drinking white wine
16 ounces of chicken broth or veg.broth
salt and pepper to taste
chopped fresh parsley
Directions
In slow cooker add sliced onion, carrots, broth and wine add the chicken breast and grapes. Cover and cook on high till chicken is tender and white in center.
When done cooking remove chicken and veggies and place on bed of rice. Place the broth in a sauce pan and simmer till about 1/2 amount is left. pour over the chicken and veggies. Sprinkle with parsley.
Servings: 4
Ingredients
3 pounds of boneless skinless chicken breasts.
1 small onion sliced thin
1/2 pound of baby carrots washed
1 pound of white seedless grapes
1 cup of good drinking white wine
16 ounces of chicken broth or veg.broth
salt and pepper to taste
chopped fresh parsley
Directions
In slow cooker add sliced onion, carrots, broth and wine add the chicken breast and grapes. Cover and cook on high till chicken is tender and white in center.
When done cooking remove chicken and veggies and place on bed of rice. Place the broth in a sauce pan and simmer till about 1/2 amount is left. pour over the chicken and veggies. Sprinkle with parsley.
Servings: 4
CITRUS CROCKED HAM
A succulent ham cooked in the crock pot with ginger ale, brown sugar and citrus slices.
Ingredients
1 3-4 pound boneless, precooked ham
1 orange
1 lemon
1/2 cup brown sugar
1 12-oz can ginger ale
3 or 4 cloves
Directions
Place ham in bottom of crock pot. Thinly slice orange and lemon, and then layer alternately over the ham. Spread the brown sugar over the citrus slices on top of the ham. Lightly sprinkle ginger ale over the brown sugar until barely moist, and then pour the rest of the ginger ale around the ham on the bottom of the crock pot so that the ham can simmer in the ginger ale. Put 3 or 4 cloves in the ginger ale. Simmer in crock pot for 6 to 8 hours. Let ham sit on platter 15 minutes before slicing to serve.
Servings: 12
Ingredients
1 3-4 pound boneless, precooked ham
1 orange
1 lemon
1/2 cup brown sugar
1 12-oz can ginger ale
3 or 4 cloves
Directions
Place ham in bottom of crock pot. Thinly slice orange and lemon, and then layer alternately over the ham. Spread the brown sugar over the citrus slices on top of the ham. Lightly sprinkle ginger ale over the brown sugar until barely moist, and then pour the rest of the ginger ale around the ham on the bottom of the crock pot so that the ham can simmer in the ginger ale. Put 3 or 4 cloves in the ginger ale. Simmer in crock pot for 6 to 8 hours. Let ham sit on platter 15 minutes before slicing to serve.
Servings: 12
BEST BASMATI RICE
Basmati rice meshes ideally with the curry flavors of Indian cooking. If you can't find Basmati rice, then substitute your favorite type of rice in this palatable side dish.
Ingredients
* 2 cups Basmati rice
* 1 tbsp. butter
* 1 onion
* 1 clove garlic, chopped
* 3-4 cardamom seeds
* Dash of cinnamon
* Fresh ground pepper
*
Methods/steps
1. Wash rice and let soak for 1 hour. Chop onion into one-inch chunks and add one clove of garlic, 3-4 cardamom seeds, dash of cinnamon and pepper to melted butter in pan. Cook until onion is translucent. Add rice, stir, and cover with boiling water to just below level of rice. Cover and cook for 20-30 minutes until all water is absorbed.
Additional Tips
Ready in 40 min
Ingredients
* 2 cups Basmati rice
* 1 tbsp. butter
* 1 onion
* 1 clove garlic, chopped
* 3-4 cardamom seeds
* Dash of cinnamon
* Fresh ground pepper
*
Methods/steps
1. Wash rice and let soak for 1 hour. Chop onion into one-inch chunks and add one clove of garlic, 3-4 cardamom seeds, dash of cinnamon and pepper to melted butter in pan. Cook until onion is translucent. Add rice, stir, and cover with boiling water to just below level of rice. Cover and cook for 20-30 minutes until all water is absorbed.
Additional Tips
Ready in 40 min
ONION MUSHROOM ANGEL HAIR
Angel hair pasta in a white and buttery sauce… Just remember to cook them al dente!
Ingredients
1 1/2 cups beef broth
1 oz. dry crepe mushroom
1/2 oz. dried Chinese black mushrooms
1 tbsp. butter
2 cups button mushrooms, sliced thinly
1 cup red onions
2 cloves garlic, minced
1 tsp. thyme
1 tbsp. lemons, rind of, grated
8 oz. angel hair pasta, cooked
Methods/steps
In a 2-quart saucepan, bring the broth, crepes and black mushrooms to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the butter over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and the black mushrooms reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss
Additional Tips
Preparation: 50 minutes
Ingredients
1 1/2 cups beef broth
1 oz. dry crepe mushroom
1/2 oz. dried Chinese black mushrooms
1 tbsp. butter
2 cups button mushrooms, sliced thinly
1 cup red onions
2 cloves garlic, minced
1 tsp. thyme
1 tbsp. lemons, rind of, grated
8 oz. angel hair pasta, cooked
Methods/steps
In a 2-quart saucepan, bring the broth, crepes and black mushrooms to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the butter over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and the black mushrooms reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss
Additional Tips
Preparation: 50 minutes
LYDDIA'S FUDGE
Fudge the old fashioned way with the rich taste of Nestle's Quik!
Ingredients
2 pounds powdered sugar
1 cup Nestle Quik Powder
2 sticks butter
1 cup smooth peanut butter
1 teaspoon vanilla
1/4 cup milk
Directions
In large, heavy saucepan melt butter, milk and vanilla on low heat. Add powdered sugar and add chocolate. Mix well then add peanut butter. Increase heat to high. Bring to a boil. Pour at once into buttered, deep dish pan. Refrigerate 1 hour. Cut into desired sized pieces and serve.
Ingredients
2 pounds powdered sugar
1 cup Nestle Quik Powder
2 sticks butter
1 cup smooth peanut butter
1 teaspoon vanilla
1/4 cup milk
Directions
In large, heavy saucepan melt butter, milk and vanilla on low heat. Add powdered sugar and add chocolate. Mix well then add peanut butter. Increase heat to high. Bring to a boil. Pour at once into buttered, deep dish pan. Refrigerate 1 hour. Cut into desired sized pieces and serve.
COOKED EGG NOG
Makes a great party drink!
Ingredients
Nog:
12 egg yolks
4 cups milk
1 cup sugar
2 tsp vanilla
2 cups half and half
2 cups heavy cream
freshly ground nutmeg
Whipped Cream: 2 cups heavy cream & 4 TBSP Sugar
Directions
Cook the egg yolks, sugar, vanilla, and milk in a double boiler until it thickens and is light lemon colored, stirring occasionally. When it thinly coats a spoon remove it and place the pan in an ice bath and stir until cold. Add half and half and heavy cream and stir in nutmeg. Chill for an hour to 24 hours. Before serving, beat heavy cream and sugar with an electric mixer until soft peaks form. Put egg nog in a punch bowl and fold in whipping cream mixture. Sprinkle with nutmeg if desired.
Prep Time: 1 Hr
Cook Time: 20 Min
Total Time: 1 Hr 20 Min
Servings: 10
Ingredients
Nog:
12 egg yolks
4 cups milk
1 cup sugar
2 tsp vanilla
2 cups half and half
2 cups heavy cream
freshly ground nutmeg
Whipped Cream: 2 cups heavy cream & 4 TBSP Sugar
Directions
Cook the egg yolks, sugar, vanilla, and milk in a double boiler until it thickens and is light lemon colored, stirring occasionally. When it thinly coats a spoon remove it and place the pan in an ice bath and stir until cold. Add half and half and heavy cream and stir in nutmeg. Chill for an hour to 24 hours. Before serving, beat heavy cream and sugar with an electric mixer until soft peaks form. Put egg nog in a punch bowl and fold in whipping cream mixture. Sprinkle with nutmeg if desired.
Prep Time: 1 Hr
Cook Time: 20 Min
Total Time: 1 Hr 20 Min
Servings: 10
FRUIT CAKE
Quick and easy fruit cake with out the taste of dried fruit
Ingredients
1box of light raisins
2cps water
2tbl of baking soda
2cps of self rising flour
2tbls of allspice
1lrge can of chunk pineapples
2jars of maraschino cherries
set oven at 350 degrees
Directions
mix water and raisins in pot cook until water is absorbed then add baking soda and mix set aside. Put flour in a mixing bowl add allspice and pineapples with juice also cherries with juice then add raisins mix till all ingredients are moist pour into a fluted pan and bake for 1 hour or until a tooth pick is inserted and comes out clean. Cool and sprinkles with powdered sugar and serve
Prep Time: 20 Min
Cook Time: 1 Hr
Total Time: 1 Hr 20 Min
Servings: 12
Ingredients
1box of light raisins
2cps water
2tbl of baking soda
2cps of self rising flour
2tbls of allspice
1lrge can of chunk pineapples
2jars of maraschino cherries
set oven at 350 degrees
Directions
mix water and raisins in pot cook until water is absorbed then add baking soda and mix set aside. Put flour in a mixing bowl add allspice and pineapples with juice also cherries with juice then add raisins mix till all ingredients are moist pour into a fluted pan and bake for 1 hour or until a tooth pick is inserted and comes out clean. Cool and sprinkles with powdered sugar and serve
Prep Time: 20 Min
Cook Time: 1 Hr
Total Time: 1 Hr 20 Min
Servings: 12
KOLUCHI COOKIE
This is a nutty pastry. Just great for Christmas time. Also good to give as a gift. A very pretty cookie and pastry roll.
Ingredients
1 pound butter
1 package yeast, dissolved in 1/2 cup water
5 egg yolks, eggs room temperature
1/2 cup milk
1 teaspoon vanilla
5 cups flour, self-rising)
1 pound walnuts, ground fine, 3 3/4 cups
1/2 cup powdered sugar
1/2 cup white sugar
5 egg whites, beaten slightly
Directions
Cream together butter, yeast, egg yolks, milk, and vanilla. Then add the 5 cups flour slowly while you mix. Dough will be slightly sticky. Refrigerate 3 hours, covered with plastic wrap. While dough chills, make filling; mix together well 1/2 cup white sugar, 5 egg whites, 1/2 cup powdered sugar, 1 pound walnuts, and 1 tsp vanilla. Separate dough into 6 rolls. Roll one piece of dough out in powdered sugar, very thin (1/8 inch or less). With a knife cut into square and fill each square with 1/2 teaspoon or less of filling. Fold the opposite corners together and seal (will look like a small bow tie). Bake at 350F degrees on ungreased cookie sheet. Bake till edges are very light brown. After baking roll in powdered sugar. Repeat with other pieces of dough. Store in air tight container. Can also be made into rolls: Roll dough out and fill with 3/4 cup filling and bake. Lightly dust with powered sugar. Rolls are great to give as gifts.
Ingredients
1 pound butter
1 package yeast, dissolved in 1/2 cup water
5 egg yolks, eggs room temperature
1/2 cup milk
1 teaspoon vanilla
5 cups flour, self-rising)
1 pound walnuts, ground fine, 3 3/4 cups
1/2 cup powdered sugar
1/2 cup white sugar
5 egg whites, beaten slightly
Directions
Cream together butter, yeast, egg yolks, milk, and vanilla. Then add the 5 cups flour slowly while you mix. Dough will be slightly sticky. Refrigerate 3 hours, covered with plastic wrap. While dough chills, make filling; mix together well 1/2 cup white sugar, 5 egg whites, 1/2 cup powdered sugar, 1 pound walnuts, and 1 tsp vanilla. Separate dough into 6 rolls. Roll one piece of dough out in powdered sugar, very thin (1/8 inch or less). With a knife cut into square and fill each square with 1/2 teaspoon or less of filling. Fold the opposite corners together and seal (will look like a small bow tie). Bake at 350F degrees on ungreased cookie sheet. Bake till edges are very light brown. After baking roll in powdered sugar. Repeat with other pieces of dough. Store in air tight container. Can also be made into rolls: Roll dough out and fill with 3/4 cup filling and bake. Lightly dust with powered sugar. Rolls are great to give as gifts.
CLASSIC TOMATO PIZZA
We've got a classic tomato pizza that really delivers. This healthy pie with a whole-wheat crust uses fresh tomatoes to make the grade. It'a slice of gourmet goodness.
Ingredients
* 1 cup whole-wheat flour
* 1 cup all-purpose flour
* 1/2 tsp. salt
* 1/2 tsp. sugar
* 1 tsp. yeast
* 1 tsp. olive oil
* 3/4 cup warm water
* 1 lb. fresh plum tomatoes
* 2/3 tsp. dried basil
* 2/3 tsp. ground black pepper
* 1/2 tsp. garlic powder
* 1 cup reduced-fat mozzarella cheese
*
Methods/steps
1. Preheat the oven to 375 degrees. Lightly coat a 10-inch round pizza pan with cooking spray.
2. In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well.
3. Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 tsp. at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.
4. In a small sauce pan, stir together the tomatoes, basil, black pepper and garlic powder and a little oil for 10 minutes.
5. Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with cheese. Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.
Ingredients
* 1 cup whole-wheat flour
* 1 cup all-purpose flour
* 1/2 tsp. salt
* 1/2 tsp. sugar
* 1 tsp. yeast
* 1 tsp. olive oil
* 3/4 cup warm water
* 1 lb. fresh plum tomatoes
* 2/3 tsp. dried basil
* 2/3 tsp. ground black pepper
* 1/2 tsp. garlic powder
* 1 cup reduced-fat mozzarella cheese
*
Methods/steps
1. Preheat the oven to 375 degrees. Lightly coat a 10-inch round pizza pan with cooking spray.
2. In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well.
3. Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 tsp. at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.
4. In a small sauce pan, stir together the tomatoes, basil, black pepper and garlic powder and a little oil for 10 minutes.
5. Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with cheese. Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.
EVERYDAY BAKED CHICKEN
This simple roasted chicken is full of flavor and bound to be a hit at your dinner table.
Ingredients
1 medium roasting chicken
1 can cream of chicken soup
2 onions
1-2 carrots
salt and pepper
1/3 cup butter, melted
pinch crushed oregano
pinch rosemary
1 stalk celery
Directions
Preheat oven to 425 degrees. Wash and pat dry chicken, removing any insides. Start by taking 1/2 can of cream of chicken soup and rubbing, over chicken. Slice 1 onion, 1/2 celery and 1 carrot and place around chicken in baking dish or broiler pan. Use the other half of the chicken soup and place in cavity of chicken along with 1 whole onion and remaining celery and carrot. Pour melted butter over chicken, and inside cavity - top with oregano, rosemary, salt and pepper, bake for 1 hour or until done
Ingredients
1 medium roasting chicken
1 can cream of chicken soup
2 onions
1-2 carrots
salt and pepper
1/3 cup butter, melted
pinch crushed oregano
pinch rosemary
1 stalk celery
Directions
Preheat oven to 425 degrees. Wash and pat dry chicken, removing any insides. Start by taking 1/2 can of cream of chicken soup and rubbing, over chicken. Slice 1 onion, 1/2 celery and 1 carrot and place around chicken in baking dish or broiler pan. Use the other half of the chicken soup and place in cavity of chicken along with 1 whole onion and remaining celery and carrot. Pour melted butter over chicken, and inside cavity - top with oregano, rosemary, salt and pepper, bake for 1 hour or until done
CHICKEN ALFREDO WITH TARAGON
Chicken alfredo with tarragon and served over penne pasta.
Ingredients
1 lb. of penne
2 cups of grated parm. cheee
3 tbps of butter
2 tbps flour
3 tbp fresh garlic
1 quart half and half
1 tsp salt
2 tsp dried tarragon
4 large chicken breasts or 8 small chicken breasts
1 tsp pepper
Directions
Cook penne according to package directions. Grill chicken breasts, lightly salted for 4 minutes on each side, then set to the side to rest. In a heavy sauce pan, melt the butter on a medium heat. Add flour and stir for approx. 2 minutes and add the minced garlic. Stir for 1 minute then add all of the half and half. Turn heat up to medium high and bring to a boil while stirring. When it comes to a boil add the parmesan cheese, salt, pepper and tarragon. Drain pasta and add to sauce and place on 8 plates. Slice chicken and place on the penne and serve.
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Servings: 8
Ingredients
1 lb. of penne
2 cups of grated parm. cheee
3 tbps of butter
2 tbps flour
3 tbp fresh garlic
1 quart half and half
1 tsp salt
2 tsp dried tarragon
4 large chicken breasts or 8 small chicken breasts
1 tsp pepper
Directions
Cook penne according to package directions. Grill chicken breasts, lightly salted for 4 minutes on each side, then set to the side to rest. In a heavy sauce pan, melt the butter on a medium heat. Add flour and stir for approx. 2 minutes and add the minced garlic. Stir for 1 minute then add all of the half and half. Turn heat up to medium high and bring to a boil while stirring. When it comes to a boil add the parmesan cheese, salt, pepper and tarragon. Drain pasta and add to sauce and place on 8 plates. Slice chicken and place on the penne and serve.
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Servings: 8
BASIL PEPPER JACK CHICKEN RAVIOLI
Chicken filled ravioli with basil, pesto and pepper jack cheese sauce. We like to serve broccoli with this dish. Enjoy.
Ingredients
2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli
1 to 2 lbs chicken cutlets
3 tbsp extra virgin olive oil
2 lbs cubed pepper jack cheese
Dash of salt and pepper
1 tbsp garlic
3 tbsp basil pesto sauce
3 to 4 cans evaporated milk
1 stick butter or margarine
1 tbsp flour
Parmesan Cheese
Directions
On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir. Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes. Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.
Prep Time: 5 Min
Cook Time: 20 Min
Total Time: 25 Min
Servings: 6
Ingredients
2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli
1 to 2 lbs chicken cutlets
3 tbsp extra virgin olive oil
2 lbs cubed pepper jack cheese
Dash of salt and pepper
1 tbsp garlic
3 tbsp basil pesto sauce
3 to 4 cans evaporated milk
1 stick butter or margarine
1 tbsp flour
Parmesan Cheese
Directions
On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir. Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes. Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.
Prep Time: 5 Min
Cook Time: 20 Min
Total Time: 25 Min
Servings: 6
T&J'S LEMON PEPPER CHICKEN
A burst of flavors in your mouth. This tenderize chicken will have you making more and more. With easy prep this lemon pepper chicken will impress your guest and have them begging for the recipe.
Ingredients
1 pound of Boneless Chicken Breast
2 zest lemons and juice
1 tablespoon of oregano
1 tablespoon of basil
1 tablespoon cilantro
1/2 tsp. fresh grated nutmeg
1/4 tsp salt
2 tablespoon ground cracked pepper (enough to cover all pieces of chicken)
1/2 c. fine chopped onions
2 cloves of chopped garlic
4 tablespoons of olive oil
Directions
In a 9*13 deep baking dish combine all ingredients’ except chicken. With a meat mallet pound out all the chicken until its nice and flat. Add the chicken to the ingredients in the baking dish. Cover with foil. Place in the fridge. Marinate the chicken depending on time up to 30 minutes to an hour. Flip the chicken over so both sides are evenly coated and marinated. If you want you can make this recipe a day before serving or at least up to two hours before. Once marinated place in a 350' degree oven for about an hour chicken will be fully cooked. Another great idea for all your grill lovers place this chicken on the grill. You can put the marinade in a sauce pot so you can serve it along side or baste the chicken while on the grill and dispose of the rest of the marinade. If you grill the chicken of course the cook time will be less.
Prep Time: 15 Min
Cook Time: 55 Min
Total Time: 1 Hr 10 Min
Servings: 6
Ingredients
1 pound of Boneless Chicken Breast
2 zest lemons and juice
1 tablespoon of oregano
1 tablespoon of basil
1 tablespoon cilantro
1/2 tsp. fresh grated nutmeg
1/4 tsp salt
2 tablespoon ground cracked pepper (enough to cover all pieces of chicken)
1/2 c. fine chopped onions
2 cloves of chopped garlic
4 tablespoons of olive oil
Directions
In a 9*13 deep baking dish combine all ingredients’ except chicken. With a meat mallet pound out all the chicken until its nice and flat. Add the chicken to the ingredients in the baking dish. Cover with foil. Place in the fridge. Marinate the chicken depending on time up to 30 minutes to an hour. Flip the chicken over so both sides are evenly coated and marinated. If you want you can make this recipe a day before serving or at least up to two hours before. Once marinated place in a 350' degree oven for about an hour chicken will be fully cooked. Another great idea for all your grill lovers place this chicken on the grill. You can put the marinade in a sauce pot so you can serve it along side or baste the chicken while on the grill and dispose of the rest of the marinade. If you grill the chicken of course the cook time will be less.
Prep Time: 15 Min
Cook Time: 55 Min
Total Time: 1 Hr 10 Min
Servings: 6
EASY MEXICAN CHICKEN
A super-easy chicken recipe that works great in tacos, on salad or in any other recipe calling for cooked Mexican chicken!
Ingredients
1-3 lbs. Boneless, skinless chicken breasts
(1) Envelope taco seasoning
(1) Can (14 1/2 oz.) fat free, low sodium chicken broth
Directions
Place chicken in a slow cooker (you can even put it in frozen), sprinkle with taco seasoning mix and pour chicken broth over it as well. Allow chicken to cook on low for 4 hours or until tender. Shred meat with two forks and enjoy in tortillas, as a topping for salad or in a casserole calling for Mexican-seasoned chicken.
Ingredients
1-3 lbs. Boneless, skinless chicken breasts
(1) Envelope taco seasoning
(1) Can (14 1/2 oz.) fat free, low sodium chicken broth
Directions
Place chicken in a slow cooker (you can even put it in frozen), sprinkle with taco seasoning mix and pour chicken broth over it as well. Allow chicken to cook on low for 4 hours or until tender. Shred meat with two forks and enjoy in tortillas, as a topping for salad or in a casserole calling for Mexican-seasoned chicken.
AMAZING CLAM BISQUE
This luscious bisque combines clams with potatoes, milk, and minced vegetables. For a richer version, use cream instead of milk.
Ingredients
10 oz. minced clams
1/2 cup finely chopped celery
3 tbsp. butter, divided
2 tbsp. flour
1 cup milk
Clam juice
1 cup chicken broth
1 cup mashed potatoes
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. parsley
1 tsp. grated raw carrot
Methods/steps
Drain clams; save juice. Sauté celery in butter for 5 minutes over low heat. Melt 2 tbsp. butter in top of double boiler; add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 minutes. Add clams and celery. Cook 5 minutes. Add parsley and carrots. Stir and serve.
Additional Tips
Ready in 30 min
Ingredients
10 oz. minced clams
1/2 cup finely chopped celery
3 tbsp. butter, divided
2 tbsp. flour
1 cup milk
Clam juice
1 cup chicken broth
1 cup mashed potatoes
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. parsley
1 tsp. grated raw carrot
Methods/steps
Drain clams; save juice. Sauté celery in butter for 5 minutes over low heat. Melt 2 tbsp. butter in top of double boiler; add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 minutes. Add clams and celery. Cook 5 minutes. Add parsley and carrots. Stir and serve.
Additional Tips
Ready in 30 min
BAKED HAM SANDWICHES
* 8 Servings
* Prep: 10 min. + freezing Bake: 10 min.
Ingredients
* 1/3 cup butter, softened
* 1/2 cup dried minced onion
* 1/3 to 1/2 cup prepared mustard
* 2 tablespoons poppy seeds
* 8 hamburger buns, split
* 16 slices deli ham
* 8 slices Swiss cheese
Directions
* In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil.
* Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.
* To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 370 calories, 20 g fat (11 g saturated fat), 65 mg cholesterol, 951 mg sodium, 28 g carbohydrate, 2 g fiber, 21 g protein.
* Prep: 10 min. + freezing Bake: 10 min.
Ingredients
* 1/3 cup butter, softened
* 1/2 cup dried minced onion
* 1/3 to 1/2 cup prepared mustard
* 2 tablespoons poppy seeds
* 8 hamburger buns, split
* 16 slices deli ham
* 8 slices Swiss cheese
Directions
* In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil.
* Bake at 350° for 6-10 minutes or until cheese is melted, or freeze for up to 2 months.
* To use frozen sandwiches: Bake at 350° for 30-35 minutes or until cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 370 calories, 20 g fat (11 g saturated fat), 65 mg cholesterol, 951 mg sodium, 28 g carbohydrate, 2 g fiber, 21 g protein.
BREADED CHICKEN WITH ORANGE SAUCE
* 4 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/4 cup 2% milk
* 3/4 cup seasoned bread crumbs
* 4-1/2 teaspoons grated Parmesan cheese
* 3/4 teaspoon Italian seasoning, divided
* 1/2 teaspoon garlic powder
* 4 boneless skinless chicken breast halves (5 ounces each)
* 3 tablespoons canola oil
* 3/4 cup orange juice
* Hot cooked rice
Directions
* Place milk in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese, 1/2 teaspoon Italian seasoning and garlic powder. Dip chicken in milk, then coat with crumb mixture.
* In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
* Add orange juice and remaining Italian seasoning to skillet, stirring to loosen browned bits. Bring to a boil; cook until sauce is reduced to about 1/4 cup. Serve with chicken and rice. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 181 calories, 12 g fat (2 g saturated fat), 20 mg cholesterol, 135 mg sodium, 10 g carbohydrate, trace fiber, 9 g protein.
* Prep/Total Time: 30 min.
Ingredients
* 1/4 cup 2% milk
* 3/4 cup seasoned bread crumbs
* 4-1/2 teaspoons grated Parmesan cheese
* 3/4 teaspoon Italian seasoning, divided
* 1/2 teaspoon garlic powder
* 4 boneless skinless chicken breast halves (5 ounces each)
* 3 tablespoons canola oil
* 3/4 cup orange juice
* Hot cooked rice
Directions
* Place milk in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese, 1/2 teaspoon Italian seasoning and garlic powder. Dip chicken in milk, then coat with crumb mixture.
* In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
* Add orange juice and remaining Italian seasoning to skillet, stirring to loosen browned bits. Bring to a boil; cook until sauce is reduced to about 1/4 cup. Serve with chicken and rice. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 181 calories, 12 g fat (2 g saturated fat), 20 mg cholesterol, 135 mg sodium, 10 g carbohydrate, trace fiber, 9 g protein.
TENDER BEEF OVER NOODLES
* 2 Servings
* Prep: 15 min. Cook: 5-1/2 hours
Ingredients
* 1/2 to 3/4 pound beef stew meat
* 1/3 cup chopped onion
* 1 teaspoon canola oil
* 1 cup water, divided
* 1/3 cup ketchup
* 1 tablespoon brown sugar
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon paprika
* 1/4 teaspoon ground mustard
* 3 tablespoons all-purpose flour
* 1 cup uncooked egg noodles
* Minced fresh parsley, optional
Directions
* In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker.
* In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low for 5 hours or until meat is tender.
* Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook 30 minutes longer or until thickened.
* Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef. Yield: 2 servings.
Nutrition Facts: 1 cup beef mixture with 1/2 cup noodles equals 385 calories, 11 g fat (3 g saturated fat), 89 mg cholesterol, 611 mg sodium, 44 g carbohydrate, 2 g fiber, 27 g protein.
* Prep: 15 min. Cook: 5-1/2 hours
Ingredients
* 1/2 to 3/4 pound beef stew meat
* 1/3 cup chopped onion
* 1 teaspoon canola oil
* 1 cup water, divided
* 1/3 cup ketchup
* 1 tablespoon brown sugar
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon paprika
* 1/4 teaspoon ground mustard
* 3 tablespoons all-purpose flour
* 1 cup uncooked egg noodles
* Minced fresh parsley, optional
Directions
* In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker.
* In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low for 5 hours or until meat is tender.
* Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook 30 minutes longer or until thickened.
* Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef. Yield: 2 servings.
Nutrition Facts: 1 cup beef mixture with 1/2 cup noodles equals 385 calories, 11 g fat (3 g saturated fat), 89 mg cholesterol, 611 mg sodium, 44 g carbohydrate, 2 g fiber, 27 g protein.
HASH BROWN PORK BAKE
* 8 Servings
* Prep: 15 min. Bake: 1 hour
Ingredients
* 2 cups (16 ounces) sour cream
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
* 2 cups cubed cooked pork
* 1 pound process cheese (Velveeta), cubed
* 1/4 cup chopped onion
* 2 cups crushed cornflakes
* 1/2 cup butter, melted
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
* In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish.
* Toss cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 721 calories, 43 g fat (26 g saturated fat), 150 mg cholesterol, 1,371 mg sodium, 47 g carbohydrate, 2 g fiber, 33 g protein.
* Prep: 15 min. Bake: 1 hour
Ingredients
* 2 cups (16 ounces) sour cream
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
* 2 cups cubed cooked pork
* 1 pound process cheese (Velveeta), cubed
* 1/4 cup chopped onion
* 2 cups crushed cornflakes
* 1/2 cup butter, melted
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
* In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish.
* Toss cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 721 calories, 43 g fat (26 g saturated fat), 150 mg cholesterol, 1,371 mg sodium, 47 g carbohydrate, 2 g fiber, 33 g protein.
AUNT MAY'S LASAGNA
* 12 Servings
* Prep: 1 hour Bake: 35 min. + standing
Ingredients
* 1 pound ground beef
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 can (28 ounces) stewed tomatoes
* 2 cans (6 ounces each) tomato paste
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 1 bay leaf
* 9 lasagna noodles
* 1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
* 1/2 cup grated Parmesan cheese
Directions
* In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened.
* Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
* Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
* Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 249 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 412 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.
* Prep: 1 hour Bake: 35 min. + standing
Ingredients
* 1 pound ground beef
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 can (28 ounces) stewed tomatoes
* 2 cans (6 ounces each) tomato paste
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 1 bay leaf
* 9 lasagna noodles
* 1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
* 1/2 cup grated Parmesan cheese
Directions
* In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened.
* Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
* Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
* Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 249 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 412 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.
SHANK OF BEEF WITH SOUR CREAM GRAVY
These shanks of beef are prepared in a sour cream gravy. If you've never prepared shanks before, you'll want to closely follow the cooking directions to make sure you prepare them in the proper fashion.
Ingredients
* 3 lb. shank
* 2 tbsp. flour
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 tbsp. oil
* 1/4 cup water
* 1 tbsp. vinegar
* 1 tsp. dill weed
* 5 small potatoes
* 5 carrots
* 1/2 tsp. salt
* 1 large onion
* 1 tbsp. flour
* 1 cup sour cream
* 1 tsp. dill seed
*
Methods/steps
Coat shank with flour, salt, and pepper and brown in oil in skillet; put it in crock-pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for 10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1-cup sour cream and dill seed. Heat to boiling.
Additional Tips
Ready in 6-12 hours
Ingredients
* 3 lb. shank
* 2 tbsp. flour
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 tbsp. oil
* 1/4 cup water
* 1 tbsp. vinegar
* 1 tsp. dill weed
* 5 small potatoes
* 5 carrots
* 1/2 tsp. salt
* 1 large onion
* 1 tbsp. flour
* 1 cup sour cream
* 1 tsp. dill seed
*
Methods/steps
Coat shank with flour, salt, and pepper and brown in oil in skillet; put it in crock-pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for 10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1-cup sour cream and dill seed. Heat to boiling.
Additional Tips
Ready in 6-12 hours
Thursday, December 17, 2009
SWEET GINGER CANDIES
When your sweet cravings strike, these ginger candies are sure to satisfy. They're also great for soothing an upset stomach. Prepare a batch -- you can eat some now or save some for later.
Ingredients
2 cups peeled ginger, cut into 1/4 inch diagonal slices
Salt
4 cups water
1 cup sugar
Extra sugar for coating
Methods/steps
Place ginger slices into a saucepan. Cover with cold water, add a pinch of salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain the ginger, rinse under cold water and drain again. Repeat this process three more times, each time using cold water and another pinch of salt. Return ginger to saucepan, and add 4 cups of water and 1 cup of sugar and then bring to a boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4 hour). Sprinkle a 1/4-inch layer of sugar in a small baking dish. Using a fork, transfer ginger slices to sugar, turning to coat them well. Cool coated slices on a wire rack for at least an hour. Store airtight
Ingredients
2 cups peeled ginger, cut into 1/4 inch diagonal slices
Salt
4 cups water
1 cup sugar
Extra sugar for coating
Methods/steps
Place ginger slices into a saucepan. Cover with cold water, add a pinch of salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain the ginger, rinse under cold water and drain again. Repeat this process three more times, each time using cold water and another pinch of salt. Return ginger to saucepan, and add 4 cups of water and 1 cup of sugar and then bring to a boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4 hour). Sprinkle a 1/4-inch layer of sugar in a small baking dish. Using a fork, transfer ginger slices to sugar, turning to coat them well. Cool coated slices on a wire rack for at least an hour. Store airtight
EASY EGGPLANT DINNER
An easy Italian dinner ready in 30 minutes/nice enough for company- tasty enough for kids to enjoy!to make vegetarian style- omit the meat.
Ingredients
1 eggplant
1 lb. hamburger/ground beef
1 small can tomato paste or tomato sauce
1 small sweet onion
1 small can or 1 cup fresh sliced mushrooms
1tsp oregano,1/2 tsp crushed bay leaf,a pinch of salt, a pinch of pepper, 1 tsp of chopped garlic,
1/2 cup shredded Italian cheeses (or mozzarella)
2 tlb spoons grated parmesian cheese
1/4 cup olive oil
1/2 lb angel hair pasta
Directions
cut egg plant long ways and scoop out the insides. cut eggplant into small cubes place in large skillet with 1/2 of the olive oil- place chopped mushrooms, chopped onions , and hamburger,oregano,bay leaf, the chopped garlic, pinch of salt and pinch of pepper in skillet and cook till meat is done and onions and eggplant are tender,meanwhile put a small amount of salt and the rest of the olive oil in a large pot and bring to a boil- cook angel hair pasta as directed on the package and then drain. when the meat and vegi's and seasonings are done - drain any excess fat from skillet, stir in tomato sauce or paste and the shredded cheese- cover and turn skillet to warm . toss angel hair pasta with 1/2 the parmesian cheese. to serve- make a "nest" of pasta - spoon the egg plant mixture on top and sprinkle with the parmisean cheese. serve with toasted bread and a nice red wine!!
Servings: 4
Ingredients
1 eggplant
1 lb. hamburger/ground beef
1 small can tomato paste or tomato sauce
1 small sweet onion
1 small can or 1 cup fresh sliced mushrooms
1tsp oregano,1/2 tsp crushed bay leaf,a pinch of salt, a pinch of pepper, 1 tsp of chopped garlic,
1/2 cup shredded Italian cheeses (or mozzarella)
2 tlb spoons grated parmesian cheese
1/4 cup olive oil
1/2 lb angel hair pasta
Directions
cut egg plant long ways and scoop out the insides. cut eggplant into small cubes place in large skillet with 1/2 of the olive oil- place chopped mushrooms, chopped onions , and hamburger,oregano,bay leaf, the chopped garlic, pinch of salt and pinch of pepper in skillet and cook till meat is done and onions and eggplant are tender,meanwhile put a small amount of salt and the rest of the olive oil in a large pot and bring to a boil- cook angel hair pasta as directed on the package and then drain. when the meat and vegi's and seasonings are done - drain any excess fat from skillet, stir in tomato sauce or paste and the shredded cheese- cover and turn skillet to warm . toss angel hair pasta with 1/2 the parmesian cheese. to serve- make a "nest" of pasta - spoon the egg plant mixture on top and sprinkle with the parmisean cheese. serve with toasted bread and a nice red wine!!
Servings: 4
CHICKEN MARSALA
Entree!
Ingredients
4 Boneless, Skinless Chicken Breast
1/2 c. Flour Seasoned w/Pepper, Garlic, Onion
2 Large Portobello Mushrooms, Sliced
2 Cloves Garlic, Finely Minced
3 Tbsp. Olive Oil
2 C. Chicken Broth
1 C. Marsala Wine
1# Pasta
Dash olive oil
Directions
Dredge chicken breasts in seasoned flour. Brown both sides in olive oil in a large frying pan. Next, add minced garlic, chicken broth, marsala and cover, simmering for 25 minutes. Meanwhile, bring 1 gallon water and dash of olive oil to boil, add pasta and cook to al dente (10-11 minutes) and drain. Add mushrooms to the simmering chicken breasts and cook for another 10 minutes. Serve over hot pasta.
Prep Time: 35 Min
Cook Time: 35 Min
Total Time: 1 Hr 10 Min
Servings: 4
Ingredients
4 Boneless, Skinless Chicken Breast
1/2 c. Flour Seasoned w/Pepper, Garlic, Onion
2 Large Portobello Mushrooms, Sliced
2 Cloves Garlic, Finely Minced
3 Tbsp. Olive Oil
2 C. Chicken Broth
1 C. Marsala Wine
1# Pasta
Dash olive oil
Directions
Dredge chicken breasts in seasoned flour. Brown both sides in olive oil in a large frying pan. Next, add minced garlic, chicken broth, marsala and cover, simmering for 25 minutes. Meanwhile, bring 1 gallon water and dash of olive oil to boil, add pasta and cook to al dente (10-11 minutes) and drain. Add mushrooms to the simmering chicken breasts and cook for another 10 minutes. Serve over hot pasta.
Prep Time: 35 Min
Cook Time: 35 Min
Total Time: 1 Hr 10 Min
Servings: 4
SWEET APPLE TART
Get a head tart on this dessert that's certain to become the apple of your pie. If you have a soft spot for apple pie and apple cake, this tart will surely find a place in your heart.
Ingredients
One 9-inch piecrust
1 1/2 cup milk
2 tsp. peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp. vanilla
1/4 cup butter
Two 15-oz. cans apple halves, drained
One 8-oz. jar apricot preserves
Methods/steps
Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks, sugar, and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat and place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 degrees for about 10 minutes until golden brown and allow cooling. Place cooled cream mixture in pie shell. Slice apple halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.
Ingredients
One 9-inch piecrust
1 1/2 cup milk
2 tsp. peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp. vanilla
1/4 cup butter
Two 15-oz. cans apple halves, drained
One 8-oz. jar apricot preserves
Methods/steps
Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks, sugar, and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat and place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 degrees for about 10 minutes until golden brown and allow cooling. Place cooled cream mixture in pie shell. Slice apple halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.
MOM'S MASTERPIECE MEATLOAF
In the mood for a nice home-cooked meal? This delicious meatloaf meal is the perfect old-fashioned pick-me-up after a long day.
Ingredients
1/2 cup ketchup
2 tsp. brown sugar
1 tsp. dry mustard
2 lb. lean ground beef
1 pkg. Onion Soup Mix
1 egg, beaten
1 tsp. salt
1 cup uncooked quick oats
1/4 tsp. black pepper
Methods/steps
Preheat oven to 350 degrees. Combine ketchup, brown sugar and mustard in small bowl; set aside. Combine 1/3 cup ketchup mixture and remaining ingredients in large bowl; mix well. Shape mixture into loaf in large shallow baking dish. Bake 1 hour and remove from oven. Pour remaining ketchup mixture over loaf and bake an additional 10 minutes. Let stand 5 minutes before slicing. Serve hot.
Ingredients
1/2 cup ketchup
2 tsp. brown sugar
1 tsp. dry mustard
2 lb. lean ground beef
1 pkg. Onion Soup Mix
1 egg, beaten
1 tsp. salt
1 cup uncooked quick oats
1/4 tsp. black pepper
Methods/steps
Preheat oven to 350 degrees. Combine ketchup, brown sugar and mustard in small bowl; set aside. Combine 1/3 cup ketchup mixture and remaining ingredients in large bowl; mix well. Shape mixture into loaf in large shallow baking dish. Bake 1 hour and remove from oven. Pour remaining ketchup mixture over loaf and bake an additional 10 minutes. Let stand 5 minutes before slicing. Serve hot.
CHRISTMAS CHEESE BALL
A simple but tasty appetizer.
Ingredients
8oz cream cheese
4oz cream cheese with chives
1 small package dried beef
1/2 can can real bacon bits
A few green onion tops
seasoned salt (optional)
Directions
Cut or tear dried beef into small pieces. Combine with all remaining ingredients! Serve with crackers! Yum!
Servings: 25
Ingredients
8oz cream cheese
4oz cream cheese with chives
1 small package dried beef
1/2 can can real bacon bits
A few green onion tops
seasoned salt (optional)
Directions
Cut or tear dried beef into small pieces. Combine with all remaining ingredients! Serve with crackers! Yum!
Servings: 25
SHRIMP DIP
Great appetizer for any occassion!
Ingredients
1 pkg. cooked medium shrimp
2 8 oz. cream cheese (softend)
2 tsp. horseradish (or to your taste)
1 cup mayonnaise
1 bottle of chili sauce (or to your taste)
Directions
Thaw cooked shrimp and pat dry. Cut up into small pieces and mix together cream cheese, mayonnaise, chili sauce & horseradish. Then add shrimp. Refrigerate and serve with crackers.
Ingredients
1 pkg. cooked medium shrimp
2 8 oz. cream cheese (softend)
2 tsp. horseradish (or to your taste)
1 cup mayonnaise
1 bottle of chili sauce (or to your taste)
Directions
Thaw cooked shrimp and pat dry. Cut up into small pieces and mix together cream cheese, mayonnaise, chili sauce & horseradish. Then add shrimp. Refrigerate and serve with crackers.
HOLIDAY MEXICANA
Bite-sized south-of-the-border appetizers.
Ingredients
8 oz. cream cheese
1 small can chopped black olives
1 small can chopped green chilies, mild
10 oz. shredded yellow cheese
3 TBSP of chopped jalapenos, if not enough, add more to taste
20 flour tortillos
Directions
Cream the cream cheese in large bowl. Add black olives, green chilies, jalapenos, and yellow cheese to cream cheese. Stir it all together until it is blended well. Lay out tortillas and spread the mix on each tortilla. Roll up tortilla. If the seams at the ends of the roll up have no mixture add some to even it out. Chill. Cut like jelly roll into bite sizes, arrange on plate, and enjoy alone or with a meal.
Ingredients
8 oz. cream cheese
1 small can chopped black olives
1 small can chopped green chilies, mild
10 oz. shredded yellow cheese
3 TBSP of chopped jalapenos, if not enough, add more to taste
20 flour tortillos
Directions
Cream the cream cheese in large bowl. Add black olives, green chilies, jalapenos, and yellow cheese to cream cheese. Stir it all together until it is blended well. Lay out tortillas and spread the mix on each tortilla. Roll up tortilla. If the seams at the ends of the roll up have no mixture add some to even it out. Chill. Cut like jelly roll into bite sizes, arrange on plate, and enjoy alone or with a meal.
ITALIAN APPETIZER
Quick and easy appetizer.
Ingredients
2 packages (8 oz each) refrigerated crescent rolls
1/2 pound sliced salami
1/2 pound sliced provolone cheese
1/2 pound sliced boiled ham
7 eggs
1 cup grated Parmesan cheese
2 jars (12 oz each) roasted red peoppers,drained
Directions
Pre-heat oven to 350F degrees. Coat a 13 x 9 glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of the baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan:pour half of mixture evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350F degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 32
Ingredients
2 packages (8 oz each) refrigerated crescent rolls
1/2 pound sliced salami
1/2 pound sliced provolone cheese
1/2 pound sliced boiled ham
7 eggs
1 cup grated Parmesan cheese
2 jars (12 oz each) roasted red peoppers,drained
Directions
Pre-heat oven to 350F degrees. Coat a 13 x 9 glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of the baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan:pour half of mixture evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350F degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 32
HOT SPINACH & ARTICHOKE DIP
A quick and easy appetizer that is great for sharing with family and friends.
Ingredients
1 10oz package frozen spinach, thawed and drained
1 14oz can artichoke hearts, drained
3/4 cup mayonnaise
1 1/4 cup shredded Parmesan, Romano, and Asiago cheeses
1/2 tsp garlic powder
Directions
Preheat oven to 350F degrees. Chop spinach and artichoke into small pieces. Mix all ingredients and spread into a pie plate or medium baking dish. Bake 20-25 minutes or until heated through. Can also be made up to 24 hours ahead and then baked before serving. Serve with toasted bread chips or tortilla chips. Makes 20 servings or 2 TBSP each.
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Servings: 20
Ingredients
1 10oz package frozen spinach, thawed and drained
1 14oz can artichoke hearts, drained
3/4 cup mayonnaise
1 1/4 cup shredded Parmesan, Romano, and Asiago cheeses
1/2 tsp garlic powder
Directions
Preheat oven to 350F degrees. Chop spinach and artichoke into small pieces. Mix all ingredients and spread into a pie plate or medium baking dish. Bake 20-25 minutes or until heated through. Can also be made up to 24 hours ahead and then baked before serving. Serve with toasted bread chips or tortilla chips. Makes 20 servings or 2 TBSP each.
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Servings: 20
EGGPLANT TORTILLA
Imagine enchiladas stuffed with eggplant. Go purple with these terrific tortillas that draw upon the great flavor of this nutritional veggie.
Ingredients
* 1 tbsp. olive oil
* 1 cup diced onion
* 6 cups diced eggplant, peeled
* 1 green pepper minced
* 4 cloves garlic minced
* 1 tsp. salt
* 1 tsp. black pepper
* 1 cup Monterey Jack cheese
* 2 cans Rotel, diced tomatoes and green chilis
* 12 corn tortillas
*
Methods/steps
1. Sauté onion in olive oil for about 5 minutes on medium heat. Add eggplant, salt and pepper and cover. Cook 10-15 minutes, stirring often, until eggplant is soft.
2. Add green pepper and garlic and sauté about 5 more minutes or until green pepper is soft.
3. Add cheese to egg plant mixture.
4. Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with Pam. After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas. Top with more cheese.
5. Bake 350 degrees for 30 minutes.
Additional Tips
Ready in 1 hour
Ingredients
* 1 tbsp. olive oil
* 1 cup diced onion
* 6 cups diced eggplant, peeled
* 1 green pepper minced
* 4 cloves garlic minced
* 1 tsp. salt
* 1 tsp. black pepper
* 1 cup Monterey Jack cheese
* 2 cans Rotel, diced tomatoes and green chilis
* 12 corn tortillas
*
Methods/steps
1. Sauté onion in olive oil for about 5 minutes on medium heat. Add eggplant, salt and pepper and cover. Cook 10-15 minutes, stirring often, until eggplant is soft.
2. Add green pepper and garlic and sauté about 5 more minutes or until green pepper is soft.
3. Add cheese to egg plant mixture.
4. Roll 1/4 cup eggplant mixture in each tortilla and place in casserole dish sprayed with Pam. After all tortillas have been used and dish is full pour Rotel or sauce of choice over enchiladas. Top with more cheese.
5. Bake 350 degrees for 30 minutes.
Additional Tips
Ready in 1 hour
ATHENIAN BEAN SALAD
that's packed with protein and fiber. This Greek-inspired dish is as good as it is good for you.
Ingredients
* 2 (15 oz.) cans garbanzo beans, drained
* 2 cucumbers, halved lengthwise and sliced
* 12 cherry tomatoes, halved
* 1/2 red onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz.) can black olives, drained and chopped
* 1 oz. crumbled feta cheese
* 1/2 cup Italian-style salad dressing
* 1/2 lemon, juiced
* 1/2 tsp. garlic salt
* 1/2 tsp. ground black pepper
*
Methods/steps
1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Additional Tips
Ready in 2 hours
Ingredients
* 2 (15 oz.) cans garbanzo beans, drained
* 2 cucumbers, halved lengthwise and sliced
* 12 cherry tomatoes, halved
* 1/2 red onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz.) can black olives, drained and chopped
* 1 oz. crumbled feta cheese
* 1/2 cup Italian-style salad dressing
* 1/2 lemon, juiced
* 1/2 tsp. garlic salt
* 1/2 tsp. ground black pepper
*
Methods/steps
1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Additional Tips
Ready in 2 hours
CREAMY PECAN CANDY
This delicious candy melts in your mouth!
Ingredients
4 cups granulated sugar
2 cans evaporated milk
1 stick of margarine
1 1/2 cups chopped pecans
Directions
Combine sugar and evaporated milk in a large pot and mix until sugar melts. Put the pot on the stove on high heat. When mixture begins to boil lower heat for 10 minutes, stirring so mixture does not stick. After 10 minutes, add margarine. When mixture begins to boil again, time for another 10 minutes, stirring constantly. Then, add pecans. This is when you really have to stir. Cook for another 10 minutes. You can then test, by dropping a few drops into a cup of cold water. When the mixture forms a ball, pour into a greased (with margarine) pan and let cool. Mixture should set in about 5 minutes. Cut into desired size squares. I usually get about 30 pieces. Enjoy.
Ingredients
4 cups granulated sugar
2 cans evaporated milk
1 stick of margarine
1 1/2 cups chopped pecans
Directions
Combine sugar and evaporated milk in a large pot and mix until sugar melts. Put the pot on the stove on high heat. When mixture begins to boil lower heat for 10 minutes, stirring so mixture does not stick. After 10 minutes, add margarine. When mixture begins to boil again, time for another 10 minutes, stirring constantly. Then, add pecans. This is when you really have to stir. Cook for another 10 minutes. You can then test, by dropping a few drops into a cup of cold water. When the mixture forms a ball, pour into a greased (with margarine) pan and let cool. Mixture should set in about 5 minutes. Cut into desired size squares. I usually get about 30 pieces. Enjoy.
GERI'S BUTTERSCOTCH WALNUT COOKIES
The best butterscotch walnut cookies.
Ingredients
1 cup softened butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
1 cup butterscotch morsels
1/2 cup chopped walnuts or pecans
Directions
Preheat oven to 350F degrees. Cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs, then stir in the vanilla. Add baking soda, salt and hot water. Stir in flour, butterscotch chips and nuts. Drop by large teaspoons onto ungreased cookie sheet. Bake for about 10 minutes or until edges are nicely browned. Remove from oven and cool on cookie sheet for 1 minute and put on wax paper to cool before storing. ENJOY!
Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 24
Ingredients
1 cup softened butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
1 cup butterscotch morsels
1/2 cup chopped walnuts or pecans
Directions
Preheat oven to 350F degrees. Cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs, then stir in the vanilla. Add baking soda, salt and hot water. Stir in flour, butterscotch chips and nuts. Drop by large teaspoons onto ungreased cookie sheet. Bake for about 10 minutes or until edges are nicely browned. Remove from oven and cool on cookie sheet for 1 minute and put on wax paper to cool before storing. ENJOY!
Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 24
CREAMY TOMATO SOUP
Creamy and tasty! This soup goes well with a slice of sourdough baguette!
Ingredients
1 29 oz. can diced tomatoes
1 10.5 oz. can condensed chicken broth, undiluted
2 tbsp. margarine
2 tbsp. white sugar
1 tbsp. chopped onion
1/4 tsp. baking soda
2 cups heavy whipping cream
Methods/steps
In a large stock pot add tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. In a double boiler heat cream until hot. You can also use a small saucepan over low heat. Make sure the cream does not burn. Once heated, add to tomato soup and serve.
Ingredients
1 29 oz. can diced tomatoes
1 10.5 oz. can condensed chicken broth, undiluted
2 tbsp. margarine
2 tbsp. white sugar
1 tbsp. chopped onion
1/4 tsp. baking soda
2 cups heavy whipping cream
Methods/steps
In a large stock pot add tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. In a double boiler heat cream until hot. You can also use a small saucepan over low heat. Make sure the cream does not burn. Once heated, add to tomato soup and serve.
DELICIOUS ALMOND STREUSEL CAKE
This cake is perfect for the holidays! Transform a plain cake into an irresistible delight, with a crumbly almond streusel!
Ingredients
1 cup light brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 TBSP melted butter or margarine
1 tsp grated orange zest
1 stick melted butter or margarine
1/2 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2/3 cup orange juice
1/2 cup confectioners' sugar
2 1/2 cups orange juice
Directions
Preheat the oven to 350F degrees. Grease a 9 or 10-inch tube pan. To prepare the streusel, in a medium bowl mix together 1 cup brown sugar, 1 cup sliced almonds, and 1/4 cup flour. Stir in the 3 TBSP butter and 1 tsp orange zest and put to the side. To prepare the cake, in a large bowl use an electric mixer set to medium speed and beat together 1 stick butter and 1/2 cup sugar until fluffy. Add 3 eggs, 1 at a time, beating well after each addition. Beat in 1 tsp orange zest and 1/2 tsp vanilla. In a large bowl, mix together the 2 cups flour, 1 tsp baking soda, and 1 tsp baking powder and set aside. Reduce mixer speed to low. Alternately beat flour mixture and 2/3 cup orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let it cool in the pan for 10 minutes. Transfer pan to a wire rack to cool completely. To prepare the glaze, in a cup stir together confectioners' sugar and 2 1/2 cups orange juice until smooth. Turn the cake out on a serving plate, placing it right side up. Drizzle with the glaze.
Prep Time: 25 Min
Ingredients
1 cup light brown sugar
1 cup sliced almonds
1/4 cup all-purpose flour
3 TBSP melted butter or margarine
1 tsp grated orange zest
1 stick melted butter or margarine
1/2 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2/3 cup orange juice
1/2 cup confectioners' sugar
2 1/2 cups orange juice
Directions
Preheat the oven to 350F degrees. Grease a 9 or 10-inch tube pan. To prepare the streusel, in a medium bowl mix together 1 cup brown sugar, 1 cup sliced almonds, and 1/4 cup flour. Stir in the 3 TBSP butter and 1 tsp orange zest and put to the side. To prepare the cake, in a large bowl use an electric mixer set to medium speed and beat together 1 stick butter and 1/2 cup sugar until fluffy. Add 3 eggs, 1 at a time, beating well after each addition. Beat in 1 tsp orange zest and 1/2 tsp vanilla. In a large bowl, mix together the 2 cups flour, 1 tsp baking soda, and 1 tsp baking powder and set aside. Reduce mixer speed to low. Alternately beat flour mixture and 2/3 cup orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let it cool in the pan for 10 minutes. Transfer pan to a wire rack to cool completely. To prepare the glaze, in a cup stir together confectioners' sugar and 2 1/2 cups orange juice until smooth. Turn the cake out on a serving plate, placing it right side up. Drizzle with the glaze.
Prep Time: 25 Min
OREO TRUFFLES
A sinfull treat of Oreo cookies and milk chocolate that melts in your mouth!
Ingredients
1 18oz Oreo regular cookies
1 8oz bar softened cream cheese
2 12oz bags milk chocolate chips
1 8oz bag white chocolate chips
Directions
In a large bowl, beat the cream cheese until well dispersed. In a blender, crumble the Oreo cookies and pour into the bowl with the cream cheese. Mix together well. Using a small melon baller, roll the truffles into your hands and place on wax paper. Let air dry for about and hour or two. To speed things up, you may refrigerate. Next melt your milk chocolate chips in a double boiler or microwave. Roll the truffles in the milk chocolate and place back on the wax paper to harden. Do this until all of the truffles are covered. Once they have hardened, melt the white chocolate chips in the same manner that the milk chips were done. Drizzle over the tops of the truffles for added color and decoration. Store covered in layers of wax paper in the refrigerator.
Prep Time: 3 Hr
Servings: 45
Ingredients
1 18oz Oreo regular cookies
1 8oz bar softened cream cheese
2 12oz bags milk chocolate chips
1 8oz bag white chocolate chips
Directions
In a large bowl, beat the cream cheese until well dispersed. In a blender, crumble the Oreo cookies and pour into the bowl with the cream cheese. Mix together well. Using a small melon baller, roll the truffles into your hands and place on wax paper. Let air dry for about and hour or two. To speed things up, you may refrigerate. Next melt your milk chocolate chips in a double boiler or microwave. Roll the truffles in the milk chocolate and place back on the wax paper to harden. Do this until all of the truffles are covered. Once they have hardened, melt the white chocolate chips in the same manner that the milk chips were done. Drizzle over the tops of the truffles for added color and decoration. Store covered in layers of wax paper in the refrigerator.
Prep Time: 3 Hr
Servings: 45
CHOCOLATE AND PECAN PIE
A good pie for all occasions.
Ingredients
1 cup choclate chips
1 cup pecans
9 inch pie crust
2 eggs
1 cup sugar
1/2 cup butter
1 tsp. vanilla
1/2 cup flour
Directions
Mix together sugar, flour, and melted butter. Then blend in eggs, morsels, pecans and vanilla. Pour into an unbaked pie shell and bake in preheated oven at 325 for 1 hour.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 6
Ingredients
1 cup choclate chips
1 cup pecans
9 inch pie crust
2 eggs
1 cup sugar
1/2 cup butter
1 tsp. vanilla
1/2 cup flour
Directions
Mix together sugar, flour, and melted butter. Then blend in eggs, morsels, pecans and vanilla. Pour into an unbaked pie shell and bake in preheated oven at 325 for 1 hour.
Prep Time: 10 Min
Cook Time: 1 Hr
Total Time: 1 Hr 10 Min
Servings: 6
SNICKER BROWNIES
Wonderful for a holiday sweet tooth.
Ingredients
1 1/2 sticks butter
1 cup plus 1 TBSP flour
4 oz unsweetened chocolate, chopped
2 cups sugar
3 eggs
2 tsp vanilla extract
3/4 cup chocolate chips
1 cup chopped walnuts, toasted
2 2oz snicker bars
Directions
Preheat oven to 325F degrees. Grease and flour 13x9 baking pan with 1 TBSP of butter and flour. Heat 3/4 cup butter and unsweetened chocolate in saucepan over low heat until melted. Set aside. In medium bowl, stir cup of flour, sugar and melted chocolate mixture together. Add eggs, vanilla, chocolate chips, walnuts, and chopped Snickers. Bake 30-35 minutes. Serves 4-6 people.
Ingredients
1 1/2 sticks butter
1 cup plus 1 TBSP flour
4 oz unsweetened chocolate, chopped
2 cups sugar
3 eggs
2 tsp vanilla extract
3/4 cup chocolate chips
1 cup chopped walnuts, toasted
2 2oz snicker bars
Directions
Preheat oven to 325F degrees. Grease and flour 13x9 baking pan with 1 TBSP of butter and flour. Heat 3/4 cup butter and unsweetened chocolate in saucepan over low heat until melted. Set aside. In medium bowl, stir cup of flour, sugar and melted chocolate mixture together. Add eggs, vanilla, chocolate chips, walnuts, and chopped Snickers. Bake 30-35 minutes. Serves 4-6 people.
PUREE OF LENTILS WITH GARLIC LENTILS
This Indian side dish goes by the name of Dal. Perfectly seasoned, it should be served over rice or as a sauce for dipping breads. A puree that's a pure delight.
Ingredients
1 1/4 cups dried pink or yellow lentils
1/2 tsp. ground turmeric
4 cups water
1 cup chopped plum tomato
1 tsp. salt
1 tbsp. vegetable oil
1 1/2 tsp. cumin seeds
4 garlic cloves, sliced
1/4 tsp. ground red pepper
1/3 cup minced fresh cilantro, divided
1 tbsp. fresh lemon juice
Methods/steps
Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm. Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tbsp. cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.
Ingredients
1 1/4 cups dried pink or yellow lentils
1/2 tsp. ground turmeric
4 cups water
1 cup chopped plum tomato
1 tsp. salt
1 tbsp. vegetable oil
1 1/2 tsp. cumin seeds
4 garlic cloves, sliced
1/4 tsp. ground red pepper
1/3 cup minced fresh cilantro, divided
1 tbsp. fresh lemon juice
Methods/steps
Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm. Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tbsp. cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.
MEATY SPINACH MANICOTTI
* 14-16 Servings
* Prep: 30 min. Bake: 45 min.
Ingredients
* 2 packages (8 ounces each) manicotti shells
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 2-1/2 cups milk
* 3/4 cup grated Parmesan cheese
* 1 pound bulk Italian sausage
* 4 cups cubed cooked chicken or turkey
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 2 eggs, lightly beaten
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 2 jars (26 ounces each) spaghetti sauce
* 1/4 cup minced fresh parsley
Directions
* Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
* In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
* Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
* Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes. Sprinkle with parsley. Yield: 14-16 servings.
Nutrition Facts: 1 serving (2 each) equals 306 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 566 mg sodium, 19 g carbohydrate, 2 g fiber, 22 g protein.
* Prep: 30 min. Bake: 45 min.
Ingredients
* 2 packages (8 ounces each) manicotti shells
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 2-1/2 cups milk
* 3/4 cup grated Parmesan cheese
* 1 pound bulk Italian sausage
* 4 cups cubed cooked chicken or turkey
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 2 eggs, lightly beaten
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 2 jars (26 ounces each) spaghetti sauce
* 1/4 cup minced fresh parsley
Directions
* Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
* In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
* Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
* Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes. Sprinkle with parsley. Yield: 14-16 servings.
Nutrition Facts: 1 serving (2 each) equals 306 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 566 mg sodium, 19 g carbohydrate, 2 g fiber, 22 g protein.
RASPBERRY GLAZED WINGS
* 10-12 Servings
* Prep: 50 min. + marinating Bake: 50 min.
Ingredients
* 1-1/2 cups seedless raspberry jam
* 1/2 cup cider vinegar
* 1/2 cup soy sauce
* 6 garlic cloves, minced
* 2 teaspoons pepper
* 16 chicken wings (about 3 pounds)
Directions
* In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
* Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.
* Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once. Yield: 10-12 servings.
* Prep: 50 min. + marinating Bake: 50 min.
Ingredients
* 1-1/2 cups seedless raspberry jam
* 1/2 cup cider vinegar
* 1/2 cup soy sauce
* 6 garlic cloves, minced
* 2 teaspoons pepper
* 16 chicken wings (about 3 pounds)
Directions
* In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
* Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.
* Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once. Yield: 10-12 servings.
TACO PIE
* 6 Servings
* Prep: 20 min. Bake: 25 min.
Ingredients
* 1 pound ground beef
* 1 large onion, chopped
* 1/2 cup salsa
* 2 tablespoons taco seasoning
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
* 2 eggs
* 1 cup milk
* 1/2 cup biscuit/baking mix
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-in. pie plate; sprinkle with cheese.
* In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 332 calories, 19 g fat (9 g saturated fat), 147 mg cholesterol, 685 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein.
* Prep: 20 min. Bake: 25 min.
Ingredients
* 1 pound ground beef
* 1 large onion, chopped
* 1/2 cup salsa
* 2 tablespoons taco seasoning
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
* 2 eggs
* 1 cup milk
* 1/2 cup biscuit/baking mix
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-in. pie plate; sprinkle with cheese.
* In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 332 calories, 19 g fat (9 g saturated fat), 147 mg cholesterol, 685 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein.
HONEY-DIJON PORK TENDERLOIN
Ingredients
* 1 cup light or nonalcoholic beer
* 6 tablespoons sesame seeds
* 6 tablespoons honey
* 1/4 cup Dijon mustard
* 4 garlic cloves, minced
* 1 teaspoon coarsely ground pepper
* 2 pork tenderloins (1 pound each)
Directions
* In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain pork and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill pork, covered, over medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally. Yield: 8 servings.
Nutritional Analysis: One serving (3 ounces cooked pork) equals 206 calories, 7 g fat (1 g saturated fat), 67 mg cholesterol, 192 mg sodium, 11 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
* 1 cup light or nonalcoholic beer
* 6 tablespoons sesame seeds
* 6 tablespoons honey
* 1/4 cup Dijon mustard
* 4 garlic cloves, minced
* 1 teaspoon coarsely ground pepper
* 2 pork tenderloins (1 pound each)
Directions
* In a small bowl, combine the first six ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain pork and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill pork, covered, over medium heat for 10-13 minutes on each side or until a meat thermometer reads 160°, basting with reserved marinade occasionally. Or bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally. Yield: 8 servings.
Nutritional Analysis: One serving (3 ounces cooked pork) equals 206 calories, 7 g fat (1 g saturated fat), 67 mg cholesterol, 192 mg sodium, 11 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
THREE-MEAT STROMBOLI
Ingredients
* 2 loaves (1 pound each) frozen bread dough, thawed
* 2 tablespoons Dijon mustard
* 1/2 cup grated Parmesan cheese, divided
* 1/4 pound pastrami, finely chopped
* 1/4 pound pepperoni, finely chopped
* 1/4 pound hard salami, finely chopped
* 1 cup (4 ounces) shredded Swiss cheese
* 1 egg, beaten
Directions
* Roll each loaf of bread dough into a 12-in. x 7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese.
* Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with the remaining Parmesan. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends.
* Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (12-16 slices each).
Nutrition Facts: 1 slice equals 135 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 377 mg sodium, 15 g carbohydrate, 1 g fiber, 7 g protein.
* 2 loaves (1 pound each) frozen bread dough, thawed
* 2 tablespoons Dijon mustard
* 1/2 cup grated Parmesan cheese, divided
* 1/4 pound pastrami, finely chopped
* 1/4 pound pepperoni, finely chopped
* 1/4 pound hard salami, finely chopped
* 1 cup (4 ounces) shredded Swiss cheese
* 1 egg, beaten
Directions
* Roll each loaf of bread dough into a 12-in. x 7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese.
* Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with the remaining Parmesan. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends.
* Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (12-16 slices each).
Nutrition Facts: 1 slice equals 135 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 377 mg sodium, 15 g carbohydrate, 1 g fiber, 7 g protein.
Subscribe to:
Posts (Atom)