It's time to go green. If you are a fan of broccoli casserole, then you'll love this puff piece. And it doesn't hurt that you're getting your daily dose of nutrients.
Ingredients
3 1/2 cups cooked rice
1 lbs. frozen chopped broccoli, thawed
2 cups chopped fresh mushrooms
1 cup chopped onion
1 clove garlic, minced
1 tbsp. extra virgin olive oil
1 tsp. salt, divided
1/2 tsp. ground black pepper, divided use
1/4 tsp. ground nutmeg, divided use
4 large eggs, separated
3/4 cup milk
1 cup grated Gouda cheese
Methods/steps
Combine rice and broccoli in large mixing bowl. Cook mushrooms, onion and garlic in oil over medium heat until onion is tender crisp. Add salt, pepper and nutmeg. Stir mixture into rice and broccoli; mix well. Spoon into shallow 2-quart baking pan. Beat egg yolks with milk. Add cheese. Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each). Bake at 350 degrees 30 minutes or until mixture is hot and bubbly and top is lightly browned (15 to 20 minutes for casseroles).
Sunday, January 17, 2010
BASIL CHEESE TORTILLA WEDGES
These are easy appetizers; they terrific served with soups, salads and pasta dishes.
Ingredients
2 flour tortillas
3 tbsp. cream cheese, softened
1/3 cup shredded mozzarella cheese
6 fresh basil leaves
2 tsp. zesty Italian dressing
2 tsp. grated parmesan cheese
Methods/steps
Preheat oven to 400 degrees. Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil leaves and second tortilla. Brush or drizzle with dressing; sprinkle with Parmesan cheese. Bake 8 minutes or until golden brown. Cut into eight wedges to serve.
Additional Tips
Ready in 15 min 5 min prep
Ingredients
2 flour tortillas
3 tbsp. cream cheese, softened
1/3 cup shredded mozzarella cheese
6 fresh basil leaves
2 tsp. zesty Italian dressing
2 tsp. grated parmesan cheese
Methods/steps
Preheat oven to 400 degrees. Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil leaves and second tortilla. Brush or drizzle with dressing; sprinkle with Parmesan cheese. Bake 8 minutes or until golden brown. Cut into eight wedges to serve.
Additional Tips
Ready in 15 min 5 min prep
PASTA BROCCOLI PARMESAN
A healthier variation on an Italian classic.
Ingredients
1 TBSP extra virgin olive oil
1 clove garlic, crushed
1 tsp dried oregano
1/8 tsp ground red pepper
1 can (15.5 oz.) chick-peas, drained
1 bunch brocolli cut up
2 cups wheat pasta shells (or penne, rotini)
1/4 cup grated parmesan cheese
1 can (14.5 oz) diced tomatoes
Directions
1. Heat oil in skillet over medium heat. Add broccoli. Stir fry until done al dente. Add garlic and chick-peas, oregano and pepper, stirring until chick-peas turn golden in spots - about 3 minutes. Stir in tomatoes, with juice, cover and cook five minutes over low heat. 2. Meanwhile, heat large pot of water to boiling. Add pasta, salt to taste and cook 8 to 10 minutes. Drain and return to pot. Add chick-pea mixture to pasta and stir to blend. Spoon into bowls and top with cheese. Makes 4 servings.
Ingredients
1 TBSP extra virgin olive oil
1 clove garlic, crushed
1 tsp dried oregano
1/8 tsp ground red pepper
1 can (15.5 oz.) chick-peas, drained
1 bunch brocolli cut up
2 cups wheat pasta shells (or penne, rotini)
1/4 cup grated parmesan cheese
1 can (14.5 oz) diced tomatoes
Directions
1. Heat oil in skillet over medium heat. Add broccoli. Stir fry until done al dente. Add garlic and chick-peas, oregano and pepper, stirring until chick-peas turn golden in spots - about 3 minutes. Stir in tomatoes, with juice, cover and cook five minutes over low heat. 2. Meanwhile, heat large pot of water to boiling. Add pasta, salt to taste and cook 8 to 10 minutes. Drain and return to pot. Add chick-pea mixture to pasta and stir to blend. Spoon into bowls and top with cheese. Makes 4 servings.
EGGPLANT LASAGNA
Delicious lasagna without the noodles.
Ingredients
1 eggplant peeled and sliced thin
1 pound lean ground beef
1 jar spaghetti sauce (or any brand)
1 onion chopped (optional)
Mozzarella cheese
Directions
Brown beef with onion. Add sauce when meat is done and let simmer a few minutes. Coat bottom of an 8x12 inch casserole dish with sauce, add layer of eggplant, more sauce and cheese. Continue to layer that way until all the eggplant is gone, ending with a final layer of sauce and cheese. Bake in preheated 350F degree oven for about 45 minutes or until eggplant is tender. Serve with green salad and french bread.
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 8
Ingredients
1 eggplant peeled and sliced thin
1 pound lean ground beef
1 jar spaghetti sauce (or any brand)
1 onion chopped (optional)
Mozzarella cheese
Directions
Brown beef with onion. Add sauce when meat is done and let simmer a few minutes. Coat bottom of an 8x12 inch casserole dish with sauce, add layer of eggplant, more sauce and cheese. Continue to layer that way until all the eggplant is gone, ending with a final layer of sauce and cheese. Bake in preheated 350F degree oven for about 45 minutes or until eggplant is tender. Serve with green salad and french bread.
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 8
OLD BAY PASTA SALAD
It's time for something "old" to make something new. This palate-pleasing pasta dish incorporates the spicy flavor of Old Bay for a sensational side salad. Sit on the dock of this Bay.
Ingredients
1 (16 oz.) pkg. rotini pasta
1 (6 oz.) can sliced black olives
1 large cucumber
8 oz. Monterey Jack cheese, cubed
3 3/4 tsp. Old Bay Seasoning
1 cup zesty Italian dressing
Methods/steps
Cook rotelle pasta in boiling salted water until it's tender but slightly firm. Rinse with cool water, and drain well. Using a large bowl mix together the Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers. Add the cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix together well. Refrigerate for several hours before serving.
Ingredients
1 (16 oz.) pkg. rotini pasta
1 (6 oz.) can sliced black olives
1 large cucumber
8 oz. Monterey Jack cheese, cubed
3 3/4 tsp. Old Bay Seasoning
1 cup zesty Italian dressing
Methods/steps
Cook rotelle pasta in boiling salted water until it's tender but slightly firm. Rinse with cool water, and drain well. Using a large bowl mix together the Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers. Add the cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix together well. Refrigerate for several hours before serving.
SWEET VODKA
Good and sweet; you don't have to go to Russia to enjoy this great cocktail!
Ingredients
2 cups white sugar 7 cups water 2 tbsp. instant tea powder 1 (12 fluid oz.) can frozen orange juice concentrate 1 (12 fluid oz.) can frozen lemonade concentrate 2 cups cold water 2 cups vodka 1 quart lemon-lime flavored carbonated beverage
Methods/steps
In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stir until sugar dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate and 2 cups cold water. Chill in refrigerator. When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze for 24 hours. To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.
Additional Tips
Ready in 15 min
Ingredients
2 cups white sugar 7 cups water 2 tbsp. instant tea powder 1 (12 fluid oz.) can frozen orange juice concentrate 1 (12 fluid oz.) can frozen lemonade concentrate 2 cups cold water 2 cups vodka 1 quart lemon-lime flavored carbonated beverage
Methods/steps
In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stir until sugar dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate and 2 cups cold water. Chill in refrigerator. When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze for 24 hours. To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.
Additional Tips
Ready in 15 min
PORK CHOP CASSEROLE
You can bake or slow cook this dish.
Ingredients
4 pork chops, fat cut off
1 can cream of mushroom soup, reduced fat
4 potatoes, sliced thin
4 tbsp. margarine, cut into pieces
1 can of milk (measured in soup can)
salt and pepper to taste
Directions
Spray a 13x9" inch baking pan and spread potatoes out on the bottom. Next, lay the pork chops on top and add slices of margarine to the top of that. Mix the soup and milk in a bowl and pour over the chops as well. Finally, cover tightly with foil and bake in a 375 degree oven for 40 minutes.
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 4
Ingredients
4 pork chops, fat cut off
1 can cream of mushroom soup, reduced fat
4 potatoes, sliced thin
4 tbsp. margarine, cut into pieces
1 can of milk (measured in soup can)
salt and pepper to taste
Directions
Spray a 13x9" inch baking pan and spread potatoes out on the bottom. Next, lay the pork chops on top and add slices of margarine to the top of that. Mix the soup and milk in a bowl and pour over the chops as well. Finally, cover tightly with foil and bake in a 375 degree oven for 40 minutes.
Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 4
BROCCOLI & CHICKEN CASSEROLE
This casserole is a family favorite. It is well received at pot luck dinners, and freezes well.
Ingredients
1 16 oz frozen broccoli florets
2 6 oz. cans chicken (or 2 cooked chicken breasts)
2 10 1/2 oz. cans cream of chicken soup
1/2 can milk
12 oz. wide egg noodles
6-8 slices American cheese
Directions
Cook noodles according to pkg directions. Drain and rinse with cold water. Defrost and drain broccoli. Spread in a greased 9 X 13 pan. Drain chicken and put on top of broccoli. Layer noodles on top of chicken. Mix soup and milk and pour over noodles. Cover with foil and bake for 40 minutes at 350. Remove from oven and place slices of cheese on top. Return to oven and bake until cheese melts. Serve hot.
Prep Time: 12 Min
Cook Time: 45 Min
Total Time: 57 Min
Ingredients
1 16 oz frozen broccoli florets
2 6 oz. cans chicken (or 2 cooked chicken breasts)
2 10 1/2 oz. cans cream of chicken soup
1/2 can milk
12 oz. wide egg noodles
6-8 slices American cheese
Directions
Cook noodles according to pkg directions. Drain and rinse with cold water. Defrost and drain broccoli. Spread in a greased 9 X 13 pan. Drain chicken and put on top of broccoli. Layer noodles on top of chicken. Mix soup and milk and pour over noodles. Cover with foil and bake for 40 minutes at 350. Remove from oven and place slices of cheese on top. Return to oven and bake until cheese melts. Serve hot.
Prep Time: 12 Min
Cook Time: 45 Min
Total Time: 57 Min
SPINACH CASSEROLE
Cheesy spinach casserole is great as a side dish or main dish for vegetarians.
Ingredients
16 oz. spinach (frozen and drained)
1 cup fat-free cottage cheese
8 oz. fat-free shredded cheddar cheese
3/4 cup egg substitute
Directions
Combine all ingredients well. Pour into a casserole dish sprayed with cooking spray. Cook for 45 minutes at 350F degrees. Let sit 5 minutes before serving.
Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min
Servings: 6
Ingredients
16 oz. spinach (frozen and drained)
1 cup fat-free cottage cheese
8 oz. fat-free shredded cheddar cheese
3/4 cup egg substitute
Directions
Combine all ingredients well. Pour into a casserole dish sprayed with cooking spray. Cook for 45 minutes at 350F degrees. Let sit 5 minutes before serving.
Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min
Servings: 6
HAMBURGER CASSEROLE
Casserole with hamburger, soups, and egg noodles.
Ingredients
1 1/2 lbs. cooked hamburger (drained)
1 pkg. 12 oz. egg noodles
1 can Campbells cream of mushroom soup (condensed)
1 can Campbells tomato soup
1 can Campbells cheddar cheese soup
Salt and Pepper
Directions
Cook hamburger, then drain. Cook egg noodles according to directions, then drain. Put egg noodles in a 13x9 pan. Add soups and stir well. Add the hamburger. Stir well again. Add salt and pepper. Stir again. Cover with foil and cook in oven on 350 degrees for one hour.
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 8
Ingredients
1 1/2 lbs. cooked hamburger (drained)
1 pkg. 12 oz. egg noodles
1 can Campbells cream of mushroom soup (condensed)
1 can Campbells tomato soup
1 can Campbells cheddar cheese soup
Salt and Pepper
Directions
Cook hamburger, then drain. Cook egg noodles according to directions, then drain. Put egg noodles in a 13x9 pan. Add soups and stir well. Add the hamburger. Stir well again. Add salt and pepper. Stir again. Cover with foil and cook in oven on 350 degrees for one hour.
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 8
CHICKEN TORTILLA CASSEROLE
This is a tasty casserole with a south-of-the-border flair!
Ingredients
3 pounds chicken breast
1 tsp minced garlic
20 count package of corn tortillas
1 sm diced onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm can green diced chilies
8oz mozzarella cut in slices
8oz sharp cheddar cheese cut in slices
Directions
Preheat oven to 350F degrees. Boil chicken and shred. Combine chicken, garlic, onion, green chilies, and soups. Let simmer, and then add to chicken. Cut tortillas into triangle pieces and place in an even layer in a 13x9 inch pan. Cover the tortilla layer with sliced cheese. Then top the cheese with a layer of chicken mixture. Repeat making these layers until the pan is filled with a last layer of cheese on top. Bake at 350F degrees for 40 minutes covered. Then uncover the pan for the last 15 minutes until cheese is slightly brown. (Total baking time= approximately 55 minutes)
Ingredients
3 pounds chicken breast
1 tsp minced garlic
20 count package of corn tortillas
1 sm diced onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm can green diced chilies
8oz mozzarella cut in slices
8oz sharp cheddar cheese cut in slices
Directions
Preheat oven to 350F degrees. Boil chicken and shred. Combine chicken, garlic, onion, green chilies, and soups. Let simmer, and then add to chicken. Cut tortillas into triangle pieces and place in an even layer in a 13x9 inch pan. Cover the tortilla layer with sliced cheese. Then top the cheese with a layer of chicken mixture. Repeat making these layers until the pan is filled with a last layer of cheese on top. Bake at 350F degrees for 40 minutes covered. Then uncover the pan for the last 15 minutes until cheese is slightly brown. (Total baking time= approximately 55 minutes)
SICILIAN CASSATA
Cassata is a spongy cake filled with a creamy and sweet ricotta cheese! This recipe requires a bit of skill in the culinary department, but feel free to try it if you're up for a challenge.
Ingredients
1/2 cup white sugar
1 1/2 tbsp. lemon juice
1 1/2 tbsp. orange zest
2 tbsp. sherry
1 cup cake flour
1/2 tsp. salt
1 1/2 lb. ricotta cheese
6 tbsp. rum
1/2 cup confectioners' sugar
2 (1 oz.) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 tsp. ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 tsp. almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting
Methods/steps
Preheat oven to 350 degrees. To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry. Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 tsp. almond extract. Beat until foamy. Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9-inch springform pan. Bake at 350 degrees for 50 to 60 minutes. Test by pressing lightly with fingertip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack. Once cake is completely cool slice into 3 layers and sprinkle layers with rum. To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2-cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tbsp. rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds. Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain. To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 tsp. almond extract. Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve.
Additional Tips
1 9-inch cake
Ingredients
1/2 cup white sugar
1 1/2 tbsp. lemon juice
1 1/2 tbsp. orange zest
2 tbsp. sherry
1 cup cake flour
1/2 tsp. salt
1 1/2 lb. ricotta cheese
6 tbsp. rum
1/2 cup confectioners' sugar
2 (1 oz.) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 tsp. ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 tsp. almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting
Methods/steps
Preheat oven to 350 degrees. To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry. Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 tsp. almond extract. Beat until foamy. Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9-inch springform pan. Bake at 350 degrees for 50 to 60 minutes. Test by pressing lightly with fingertip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack. Once cake is completely cool slice into 3 layers and sprinkle layers with rum. To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2-cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tbsp. rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds. Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain. To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 tsp. almond extract. Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve.
Additional Tips
1 9-inch cake
THE BEST GLUTEN FREE WAFFLES
Indulge in this fluffy and filling taste; these are so good you will never know they are gluten free!
Ingredients
3 eggs, separated
2 tbsp. baking powder
1/2 tsp. baking soda
1 tbsp. sugar
2/3 cup sour cream
¾ cup milk
¼ cup vegetable oil
¼ cup butter, melted
½ cup & 2 tbsp. white rice flour
½ cup & 3 tbsp. tapioca flour
½ cup cornstarch
½ tsp. potato flour
½ tsp. Xanthan gum
Methods/steps
Beat egg whites until stiff, set aside. In large mixing bowl beat egg yolks, sour cream, milk, butter and oil. Add dry ingredients. Mix until smooth. Fold in beaten egg whites. Bake until golden brown in a waffle maker.
Ingredients
3 eggs, separated
2 tbsp. baking powder
1/2 tsp. baking soda
1 tbsp. sugar
2/3 cup sour cream
¾ cup milk
¼ cup vegetable oil
¼ cup butter, melted
½ cup & 2 tbsp. white rice flour
½ cup & 3 tbsp. tapioca flour
½ cup cornstarch
½ tsp. potato flour
½ tsp. Xanthan gum
Methods/steps
Beat egg whites until stiff, set aside. In large mixing bowl beat egg yolks, sour cream, milk, butter and oil. Add dry ingredients. Mix until smooth. Fold in beaten egg whites. Bake until golden brown in a waffle maker.
CINNAMON COFFEE BARS
Enjoy this delicious recipe for breakfast.
Ingredients
1/3 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup hot, strong brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 teaspoons milk
Directions
1. In a large mixing bowl, cream butter and brown sugar. Add egg; beat well. Beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture.
2. Stir in chocolate chips and walnuts. Spread into a well-greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a glaze consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
Ingredients
1/3 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup hot, strong brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 teaspoons milk
Directions
1. In a large mixing bowl, cream butter and brown sugar. Add egg; beat well. Beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture.
2. Stir in chocolate chips and walnuts. Spread into a well-greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a glaze consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
COFFEE CARNIVAL
Coffee lovers will enjoy this dessert.
Ingredients
1/3 Cup Minute Tapioca
1/2 Cup Sugar
1/4 Teaspoon Salt
1 1/2 Cups Water
1/3 Cup Seedless Raisins
1 Cup Strong Coffee
1 Teaspoon Vanilla
1 Cup Whipped Cream
Directions
Bring Tapioca, sugar, salt, water and raisins quickly to a boil in a medium size saucepan. Stirring constantly. Remove from heat. (DO NOT OVER COOK). Mixture will be thin. Add coffee and vanilla. Cool, stir occasionaly. Mixture will thicken as it cools. Chill 20 minutes. Fold in 1 Cup of Whipped cream. Enjoy.
Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 8
Ingredients
1/3 Cup Minute Tapioca
1/2 Cup Sugar
1/4 Teaspoon Salt
1 1/2 Cups Water
1/3 Cup Seedless Raisins
1 Cup Strong Coffee
1 Teaspoon Vanilla
1 Cup Whipped Cream
Directions
Bring Tapioca, sugar, salt, water and raisins quickly to a boil in a medium size saucepan. Stirring constantly. Remove from heat. (DO NOT OVER COOK). Mixture will be thin. Add coffee and vanilla. Cool, stir occasionaly. Mixture will thicken as it cools. Chill 20 minutes. Fold in 1 Cup of Whipped cream. Enjoy.
Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 8
COFFEE MARINATED STEAK
The coffee makes the meat so juicy and adds a great flavor.
Ingredients
* 2 tablespoons sesame seeds
* 6 tablespoons butter or margarine
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 1 cup strong brewed coffee
* 1 cup soy sauce
* 2 tablespoons white vinegar
* 2 tablespoons Worcestershire sauce
* 2 pounds boneless beef top sirloin steak, cut 1 inch thick
Directions
1. In a skillet, toast sesame seeds in butter. Add onion and garlic; sauté until tender. In a bowl, combine the coffee, soy sauce, vinegar, and Worcestershire sauce and sesame seed mixture. Pour half into a large plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Ingredients
* 2 tablespoons sesame seeds
* 6 tablespoons butter or margarine
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 1 cup strong brewed coffee
* 1 cup soy sauce
* 2 tablespoons white vinegar
* 2 tablespoons Worcestershire sauce
* 2 pounds boneless beef top sirloin steak, cut 1 inch thick
Directions
1. In a skillet, toast sesame seeds in butter. Add onion and garlic; sauté until tender. In a bowl, combine the coffee, soy sauce, vinegar, and Worcestershire sauce and sesame seed mixture. Pour half into a large plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
COFFEE BAZAAR SOUP
Its a refreshing way to get your coffee for the day and dessert at the same time.
Ingredients
8oz Coffee,
1T whipped cream
1/4C half/half cream
2T ice cream (fr vanilla, vanilla or coffee)
sprinkle of cinnamon
Splenda (optional)
Directions
Brew favorite coffee: use 8oz hot coffee, whipped cream, half/half cream, ice cream, stir until blended, sprinkle cinnamon and Splenda (optional) on top...drink will be cool, but delicious!
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 1
Ingredients
8oz Coffee,
1T whipped cream
1/4C half/half cream
2T ice cream (fr vanilla, vanilla or coffee)
sprinkle of cinnamon
Splenda (optional)
Directions
Brew favorite coffee: use 8oz hot coffee, whipped cream, half/half cream, ice cream, stir until blended, sprinkle cinnamon and Splenda (optional) on top...drink will be cool, but delicious!
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 1
SPICY MOCHA CHICKEN
A chicken made with coffee and a little kick of spice. The perfect meal to warm you up from the cold weather.
Ingredients
10 Boneless, Skinless chicken breast halves
1/4 cup maxwell ground coffee
About 5 tbsp. hot sauce
1 cup vedalia onion vinegrette
1/2 cup chopped onions
2 tablespoons lemon juice
1 tablespoon Lawry's seasoning salt
1 tablespoon Black pepper
1 tablespoon Garlic powder
Directions
Season thawed chicken breast with seasoning salt, black pepper, and garlic powder. Cook over the skillet for about 6-7 minutes. In a medium sized bowl, mix the lemon juice, vinegrette, ground coffee, onions, and hot sauce. Stir until ingredients are mixed well. Flip chicken breasts and add the mixture to the skillet. Cover the skillet. Continue cooking for about 7-8 minutes. Occasionally check the sauce. When the sauce is thick, turn fire off. Let stand for about 2 minutes. Take the chicken out and pour the sauce over the top. How much doesn't matter. (Any amount desired). Serve to the family and watch the remarks.
Prep Time: 5 Min
Cook Time: 15 Min
Total Time: 20 Min
Servings: 2
Ingredients
10 Boneless, Skinless chicken breast halves
1/4 cup maxwell ground coffee
About 5 tbsp. hot sauce
1 cup vedalia onion vinegrette
1/2 cup chopped onions
2 tablespoons lemon juice
1 tablespoon Lawry's seasoning salt
1 tablespoon Black pepper
1 tablespoon Garlic powder
Directions
Season thawed chicken breast with seasoning salt, black pepper, and garlic powder. Cook over the skillet for about 6-7 minutes. In a medium sized bowl, mix the lemon juice, vinegrette, ground coffee, onions, and hot sauce. Stir until ingredients are mixed well. Flip chicken breasts and add the mixture to the skillet. Cover the skillet. Continue cooking for about 7-8 minutes. Occasionally check the sauce. When the sauce is thick, turn fire off. Let stand for about 2 minutes. Take the chicken out and pour the sauce over the top. How much doesn't matter. (Any amount desired). Serve to the family and watch the remarks.
Prep Time: 5 Min
Cook Time: 15 Min
Total Time: 20 Min
Servings: 2
TRIPLE CHOCOLATE MESS
Great tasting chocolate dessert!
Ingredients
1 package chocolate cake mix
1 pint sour cream
1 package (serving size of 4) instant chocolate pudding
1 (12oz) package chocolate chips
3/4 cup oil
4 eggs
1 cup water
Directions
Spray Crockpot with non-stick cooking spray. Mix all ingredients. Pour into Crockpot. Cook on low for 5 hours. Serve with vanilla ice cream to cut the sweetness! Prep Time: 5 min. Cook time: 5 hrs.
Ingredients
1 package chocolate cake mix
1 pint sour cream
1 package (serving size of 4) instant chocolate pudding
1 (12oz) package chocolate chips
3/4 cup oil
4 eggs
1 cup water
Directions
Spray Crockpot with non-stick cooking spray. Mix all ingredients. Pour into Crockpot. Cook on low for 5 hours. Serve with vanilla ice cream to cut the sweetness! Prep Time: 5 min. Cook time: 5 hrs.
EASY CHICKEN POT PIE
Homemade pot pie has never been this easy. Everyone who tries it will think you slaved for hours. You can make ahead, and customize it to your own liking.
Ingredients
3 6oz boneless chicken breasts
1 small can cream of chicken soup
2 pie crusts (located in the refrig department of the grocery store
2-3 medium potatoes
1 can green beans kitchen style drained
1 small can sweet peas drained
1 tsp flour
Directions
Preheat oven to 350. Take pie crust out and place in a pie pan (I prefer glass). Cut chicken up to bite size pieces and boil until cooked thoroughly, and then drain. Peel, cube and boil potatoes until they break apart when you stab them with a fork. Drain well and let cool slightly. In a large mixing bowl place well drained chicken, potatoes and veggies together (You may want more or less then what is listed). Mix together being careful not to mush them all into one. Add one can cream of chicken soup (do not add any water). Put in filling into the pie crust you put in the pie pan. Sprinkle flour evenly over filling. Lay the other pie crust on the top. Pinch the seams together and tuck in. Place small slits in the middle of pie for steam release. Place pie on cookie sheet and bake for 45-60 minutes until top crust is nicely tan. Remove and enjoy!
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 4
Ingredients
3 6oz boneless chicken breasts
1 small can cream of chicken soup
2 pie crusts (located in the refrig department of the grocery store
2-3 medium potatoes
1 can green beans kitchen style drained
1 small can sweet peas drained
1 tsp flour
Directions
Preheat oven to 350. Take pie crust out and place in a pie pan (I prefer glass). Cut chicken up to bite size pieces and boil until cooked thoroughly, and then drain. Peel, cube and boil potatoes until they break apart when you stab them with a fork. Drain well and let cool slightly. In a large mixing bowl place well drained chicken, potatoes and veggies together (You may want more or less then what is listed). Mix together being careful not to mush them all into one. Add one can cream of chicken soup (do not add any water). Put in filling into the pie crust you put in the pie pan. Sprinkle flour evenly over filling. Lay the other pie crust on the top. Pinch the seams together and tuck in. Place small slits in the middle of pie for steam release. Place pie on cookie sheet and bake for 45-60 minutes until top crust is nicely tan. Remove and enjoy!
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 4
CREAMY DREAMY PEANUT BUTTER PIE
A delightful peanut-buttery treat that the whole family will love
Ingredients
1 cup Creamy Peanut Butter
1 8 oz package of plain cream cheese
1 8 oz container of cool whip
1 cup of confectionary sugar
Directions
Soften the cream cheese by letting it sit out for a while. Mix the peanut butter and the cream cheese together until there are no lumps left. Add in the confectionary sugar. Mix well and add cool whip. Pour evenly into your favorite pie crust (graham cracker crust usually goes well with this pie). Cover and let the pie sit in the refrigerator for 2-3 hours or until firm. For added taste you can sprinkle crushed butterfinger candy bars over the top, or even mix them into the pie itself.
Prep Time: 2 Hr 30 Min
Servings: 8
Ingredients
1 cup Creamy Peanut Butter
1 8 oz package of plain cream cheese
1 8 oz container of cool whip
1 cup of confectionary sugar
Directions
Soften the cream cheese by letting it sit out for a while. Mix the peanut butter and the cream cheese together until there are no lumps left. Add in the confectionary sugar. Mix well and add cool whip. Pour evenly into your favorite pie crust (graham cracker crust usually goes well with this pie). Cover and let the pie sit in the refrigerator for 2-3 hours or until firm. For added taste you can sprinkle crushed butterfinger candy bars over the top, or even mix them into the pie itself.
Prep Time: 2 Hr 30 Min
Servings: 8
MAC & CHEESE
My children love this homemade mac and cheese.
Ingredients
1 pound macaroni pasta
2 pounds mild cheddar cheese
1 can evaporated milk
1 stick butter
2 eggs
salt and pepper
Directions
Cook 1 pound box of macaroni pasta half way. Grate the cheese. Mix 2 eggs, evaporated milk plus one cans worth of water (use the can the milk came in). Add salt and pepper. Mix pasta, cheese, butter and sauce together. Put everything in a baking pan. Cook for at least 45 minutes to an hour at 350F degrees.
Ingredients
1 pound macaroni pasta
2 pounds mild cheddar cheese
1 can evaporated milk
1 stick butter
2 eggs
salt and pepper
Directions
Cook 1 pound box of macaroni pasta half way. Grate the cheese. Mix 2 eggs, evaporated milk plus one cans worth of water (use the can the milk came in). Add salt and pepper. Mix pasta, cheese, butter and sauce together. Put everything in a baking pan. Cook for at least 45 minutes to an hour at 350F degrees.
EASY SHEPHERD PIE
A quick and easy meal the whole family will love. Made with beef potatoes and corn.
Ingredients
1 1/2 LBS Ground Beef
2-3 LBS Potatoes
1/2 LB Frozen Corn
1 can of Refrigerated Diner Biscuits
1 Package of Shredded Cheese ( favorite variety)
1/2 Onion finely diced
1 LB butter
Milk
Directions
Pre heat oven to 350 Put biscuits in a layer on the bottom of casserole pan or pie pan. Fry your ground beef and onion in a skillet, till just browned, drain and put in a layer on top of biscuit layer. Boil Potatoes for about 20-30 minutes or until softened and then mash them with butter and milk to taste. Warm corn on stove top or in microwave for about 3 to 5 minutes. Place shredded cheese on top of cooked meat in casserole pan. Place warmed corn on top of cheese and meat. Then add your mashed potatoes on top of all that. Top with more shredded cheese and some butter. Place in center of oven for approx. 30-45 minutes or until potatoes have begun to brown on edges. Remove from oven and serve.
Prep Time: 35 Min
Cook Time: 45 Min
Total Time: 1 Hr 20 Min
Servings: 6
Ingredients
1 1/2 LBS Ground Beef
2-3 LBS Potatoes
1/2 LB Frozen Corn
1 can of Refrigerated Diner Biscuits
1 Package of Shredded Cheese ( favorite variety)
1/2 Onion finely diced
1 LB butter
Milk
Directions
Pre heat oven to 350 Put biscuits in a layer on the bottom of casserole pan or pie pan. Fry your ground beef and onion in a skillet, till just browned, drain and put in a layer on top of biscuit layer. Boil Potatoes for about 20-30 minutes or until softened and then mash them with butter and milk to taste. Warm corn on stove top or in microwave for about 3 to 5 minutes. Place shredded cheese on top of cooked meat in casserole pan. Place warmed corn on top of cheese and meat. Then add your mashed potatoes on top of all that. Top with more shredded cheese and some butter. Place in center of oven for approx. 30-45 minutes or until potatoes have begun to brown on edges. Remove from oven and serve.
Prep Time: 35 Min
Cook Time: 45 Min
Total Time: 1 Hr 20 Min
Servings: 6
HOT CHILI CHEESE
It'll be a chili day in... your kitchen the day someone turns up their nose at this cheese dip. Serve with chips or fresh fruit. Talk about taste that melts in your mouth.
Ingredients
* 5 oz. cream cheese softened
* 3/4 cup sour cream
* 1 cup picante sauce
* 1 (7 oz.) can green chilies chopped and drained
* 1 4 oz. jar diced pimento drained
* 3 cups cheddar cheese, shredded
* 2 cloves garlic, minced
* Dash of hot pepper sauce
* 1 tsp. chili powder
*
Methods/steps
Add cream cheese and sour cream in your blender. Mix together until smooth. Add remaining ingredients and mix well. Taste to adjust seasonings if necessary.
Ingredients
* 5 oz. cream cheese softened
* 3/4 cup sour cream
* 1 cup picante sauce
* 1 (7 oz.) can green chilies chopped and drained
* 1 4 oz. jar diced pimento drained
* 3 cups cheddar cheese, shredded
* 2 cloves garlic, minced
* Dash of hot pepper sauce
* 1 tsp. chili powder
*
Methods/steps
Add cream cheese and sour cream in your blender. Mix together until smooth. Add remaining ingredients and mix well. Taste to adjust seasonings if necessary.
SWEET POTATO MINESTRONE
I don't cook as much now that our daughters are on their own. But when I do, this is the recipe I reach for.—Helen Vail, Glenside, Pennsylvania
* 14 Servings
* Prep: 15 min. Cook: 20 min.
Ingredients
* 4 cans (14-1/2 ounces each) reduced-sodium beef or vegetable broth
* 3 cups water
* 2 medium sweet potatoes, peeled and cubed
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 2 teaspoons Italian seasoning
* 6 cups shredded cabbage
* 1 package (7 ounces) small pasta shells
* 2 cups frozen peas
Directions
* In a soup kettle or Dutch oven, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
* Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
Nutrition Facts: One 1-cup serving equals 127 calories, 1 g fat (0 saturated fat), 0 cholesterol, 67 mg sodium, 23 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
* 14 Servings
* Prep: 15 min. Cook: 20 min.
Ingredients
* 4 cans (14-1/2 ounces each) reduced-sodium beef or vegetable broth
* 3 cups water
* 2 medium sweet potatoes, peeled and cubed
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 2 teaspoons Italian seasoning
* 6 cups shredded cabbage
* 1 package (7 ounces) small pasta shells
* 2 cups frozen peas
Directions
* In a soup kettle or Dutch oven, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
* Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
Nutrition Facts: One 1-cup serving equals 127 calories, 1 g fat (0 saturated fat), 0 cholesterol, 67 mg sodium, 23 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
EASY CHICKEN POTPIE
In Omaha, Nebraska, Martha Evans relies on a baking mix, canned soup and frozen vegetables for her spirit-warming favorite. “I like to serve it with cranberry sauce,” she shares.
* 6 Servings
* Prep: 20 min. Bake: 40 min.
Ingredients
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup plus 2/3 cup fat-free milk, divided
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 1/8 teaspoon poultry seasoning
* 2 packages (16 ounces each) frozen mixed vegetables, thawed
* 1-1/2 cups cubed cooked chicken breast
* 1-1/2 cups reduced-fat biscuit/baking mix
Directions
* In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
* Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.
* Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.
Nutritional Analysis: 1-1/3 cups chicken mixture with 2 biscuits equals 342 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 871 mg sodium, 53 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 2 very lean meat.
* 6 Servings
* Prep: 20 min. Bake: 40 min.
Ingredients
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup plus 2/3 cup fat-free milk, divided
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 1/8 teaspoon poultry seasoning
* 2 packages (16 ounces each) frozen mixed vegetables, thawed
* 1-1/2 cups cubed cooked chicken breast
* 1-1/2 cups reduced-fat biscuit/baking mix
Directions
* In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
* Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture.
* Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.
Nutritional Analysis: 1-1/3 cups chicken mixture with 2 biscuits equals 342 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 871 mg sodium, 53 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 starch, 2 very lean meat.
PORK CHOP SUPPER
"You can let this simmer while you do other chores," says Ruth Andrewson of Leavenworth, Washington. "My mother made it often on washday."
* 6 Servings
* Prep: 25 min. Cook: 40 min.
Ingredients
* 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
* 1/2 cup all-purpose flour
* 2 tablespoons Crisco® Pure Olive Oil
* 2 teaspoons dried thyme
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 4 large potatoes (about 2-1/4 pounds)
* 5 medium carrots, sliced 1/4 inch thick
* 1 medium onion, cut into wedges
* 3 cups beef broth
Directions
* Dredge pork in flour. Heat oil in a large skillet; brown the chops on both sides. Sprinkle with thyme, salt and pepper.
* Peel potatoes and cut into 3/4-in. cubes; add to skillet along with the carrots and onion. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until a meat thermometer reads 160°. Yield: 6 servings.
* 6 Servings
* Prep: 25 min. Cook: 40 min.
Ingredients
* 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
* 1/2 cup all-purpose flour
* 2 tablespoons Crisco® Pure Olive Oil
* 2 teaspoons dried thyme
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 4 large potatoes (about 2-1/4 pounds)
* 5 medium carrots, sliced 1/4 inch thick
* 1 medium onion, cut into wedges
* 3 cups beef broth
Directions
* Dredge pork in flour. Heat oil in a large skillet; brown the chops on both sides. Sprinkle with thyme, salt and pepper.
* Peel potatoes and cut into 3/4-in. cubes; add to skillet along with the carrots and onion. Pour broth over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until a meat thermometer reads 160°. Yield: 6 servings.
TROPICAL CHICKEN
This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper.—Leah Johnson, Pearl City, Hawaii
* 6 Servings
* Prep: 30 min. Cook: 55 min.
Ingredients
* 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
* 3 tablespoons canola oil, divided
* 3/4 cup chopped onion
* 2 garlic cloves, minced
* 3 medium tomatoes, peeled and chopped
* 3 cups fresh or canned pineapple chunks
* 1 can (8 ounces) sliced water chestnuts, drained
* 1/4 cup pineapple juice
* 1 red hot pepper (4-1/2 to 5 inches), seeded and chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound fresh snow peas
* 1 tablespoon minced chives
* Hot cooked rice
Directions
* In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
* In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
* Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 451 calories, 24 g fat (6 g saturated fat), 102 mg cholesterol, 396 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein.
* 6 Servings
* Prep: 30 min. Cook: 55 min.
Ingredients
* 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
* 3 tablespoons canola oil, divided
* 3/4 cup chopped onion
* 2 garlic cloves, minced
* 3 medium tomatoes, peeled and chopped
* 3 cups fresh or canned pineapple chunks
* 1 can (8 ounces) sliced water chestnuts, drained
* 1/4 cup pineapple juice
* 1 red hot pepper (4-1/2 to 5 inches), seeded and chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound fresh snow peas
* 1 tablespoon minced chives
* Hot cooked rice
Directions
* In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
* In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
* Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 451 calories, 24 g fat (6 g saturated fat), 102 mg cholesterol, 396 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein.
RANCH MAC & CHEESE
I came up with the recipe for this creamy and satisfying macaroni and cheese, which has a special twist. My husband requests it often - it's hearty enough to serve as a main dish. -Michelle Rotunno, Independence, Missouri
* 8 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 package (16 ounces) elbow macaroni
* 1 cup 2% milk
* 1/4 cup butter, cubed
* 1 envelope ranch salad dressing mix
* 1 teaspoon garlic salt
* 1 teaspoon garlic pepper blend
* 1 teaspoon lemon-pepper seasoning
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1 cup (4 ounces) shredded Colby cheese
* 1 cup (8 ounces) sour cream
* 1/2 cup crushed saltines
* 1/3 cup grated Parmesan cheese
Directions
* Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
* Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutrition Facts: 1 cup equals 488 calories, 23 g fat (14 g saturated fat), 66 mg cholesterol, 1,357 mg sodium, 52 g carbohydrate, 2 g fiber, 18 g protein.
* 8 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 package (16 ounces) elbow macaroni
* 1 cup 2% milk
* 1/4 cup butter, cubed
* 1 envelope ranch salad dressing mix
* 1 teaspoon garlic salt
* 1 teaspoon garlic pepper blend
* 1 teaspoon lemon-pepper seasoning
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1 cup (4 ounces) shredded Colby cheese
* 1 cup (8 ounces) sour cream
* 1/2 cup crushed saltines
* 1/3 cup grated Parmesan cheese
Directions
* Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
* Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutrition Facts: 1 cup equals 488 calories, 23 g fat (14 g saturated fat), 66 mg cholesterol, 1,357 mg sodium, 52 g carbohydrate, 2 g fiber, 18 g protein.
TOMATO, CHEESE, & ONION TART
It's time for some tart. Take advantage of the tart versatility and follow this pizza-style recipe. Great also with some fruit or salad on the side.
Ingredients
Parmesan-Pepper Dough
1 tbsp. butter
1 medium onion, thinly sliced
1 cup (4 ounces) shredded Swiss cheese
2 to 3 ripe tomatoes, sliced
Black pepper
2 tbsp. chopped fresh chives
Methods/steps
Make Parmesan-Pepper Dough.
Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender.
Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes.
Preheat oven to 400 degrees. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.
Ingredients
Parmesan-Pepper Dough
1 tbsp. butter
1 medium onion, thinly sliced
1 cup (4 ounces) shredded Swiss cheese
2 to 3 ripe tomatoes, sliced
Black pepper
2 tbsp. chopped fresh chives
Methods/steps
Make Parmesan-Pepper Dough.
Melt butter in large skillet over medium heat. Add onion; cook and stir 20 minutes or until tender.
Spread onion over prepared dough. Sprinkle with cheese. Let rise in warm place 20 to 30 minutes.
Preheat oven to 400 degrees. Top dough with tomatoes. Sprinkle with pepper. Bake 25 minutes or until edges are deep golden and cheese is melted. Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges before serving.
MEXICAN-STYLE SNAPPER
Snap to it. Bake this red snapper in a delicious sauce. Then drizzle with butter, and serve alongside avocado and tomato. It doesn't get any better than this.
Ingredients
1/3 cup of sour cream
1 tbsp. lemon juice
1/2 tsp. chili powder
1 lb. red snapper fillets
1 1/4 cups crushed corn chips
2 tbsp. butter, melted
Avocado slices
Tomato slices
Methods/steps
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees for 12 to 15 minutes or until fish flakes easily when tested with a fork.
Additional Tips
Ready in 20 min
Ingredients
1/3 cup of sour cream
1 tbsp. lemon juice
1/2 tsp. chili powder
1 lb. red snapper fillets
1 1/4 cups crushed corn chips
2 tbsp. butter, melted
Avocado slices
Tomato slices
Methods/steps
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees for 12 to 15 minutes or until fish flakes easily when tested with a fork.
Additional Tips
Ready in 20 min
HOT LEMONADE
This is a hot drink that will soothe a bad cough.
Ingredients
4-5 large lemons
2-3 oranges
1 grapefruit
4-5 cups of water (depending on how much juice you get out of the fruits)
1/2 to 1 Cup sugar, depending on your tastes
4-5 mint leaves
Directions
Juice lemons, oranges, and grapefruit into a pan. Add the water. Cut a couple slices of each and add those in too. (The peel is good for you and it makes it look pretty). Add the mint leaves and simmer over medium heat for about 15-20 min. Add sugar. Stir and let cool a little.
My mom used to make this for me when I was sick and I still crave it when I have a sore throat. Now, my kids crave it too when they get sick. Just the smell is absolutely soothing.
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Servings: 12
Ingredients
4-5 large lemons
2-3 oranges
1 grapefruit
4-5 cups of water (depending on how much juice you get out of the fruits)
1/2 to 1 Cup sugar, depending on your tastes
4-5 mint leaves
Directions
Juice lemons, oranges, and grapefruit into a pan. Add the water. Cut a couple slices of each and add those in too. (The peel is good for you and it makes it look pretty). Add the mint leaves and simmer over medium heat for about 15-20 min. Add sugar. Stir and let cool a little.
My mom used to make this for me when I was sick and I still crave it when I have a sore throat. Now, my kids crave it too when they get sick. Just the smell is absolutely soothing.
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Servings: 12
CHICKEN & RICE SOUP
A simple to make soup with a fresh taste.
Ingredients
3 boneless chicken breasts
1 large carton chicken broth
1 lb sliced mushrooms
1/2 cup diced celery
1/2 cup diced onions
2 cups baby carrots
1 bunch fresh cilantro, rinsed and chopped
1 cup uncooked rice
1 tablespoon fresh black pepper
1 tablespoon chicken base
salt to taste
Directions
Cook chicken, carrots & celery in large soup pot with enough water to cover until tender. (I usually cook this in my crock pot on high for about 4hrs. Then add it to a large soup pot on the stove to finish cooking. That way I don't have to watch it, so I can do my shopping, cleaning etc.) Take chicken out of pot, reserve liquid, allow to cool, chop into small pieces. Bring reserved liquid and chicken broth to a boil; add pepper, chicken base, rice, chicken and vegetables. Reduce heat and simmer, stirring occasionally until rice is done (about 20 minutes) add fresh cilantro and turn off heat. If the soup is too thick you can add more water or broth. Add salt to taste. Serve with fresh bread or just crackers.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 6
Ingredients
3 boneless chicken breasts
1 large carton chicken broth
1 lb sliced mushrooms
1/2 cup diced celery
1/2 cup diced onions
2 cups baby carrots
1 bunch fresh cilantro, rinsed and chopped
1 cup uncooked rice
1 tablespoon fresh black pepper
1 tablespoon chicken base
salt to taste
Directions
Cook chicken, carrots & celery in large soup pot with enough water to cover until tender. (I usually cook this in my crock pot on high for about 4hrs. Then add it to a large soup pot on the stove to finish cooking. That way I don't have to watch it, so I can do my shopping, cleaning etc.) Take chicken out of pot, reserve liquid, allow to cool, chop into small pieces. Bring reserved liquid and chicken broth to a boil; add pepper, chicken base, rice, chicken and vegetables. Reduce heat and simmer, stirring occasionally until rice is done (about 20 minutes) add fresh cilantro and turn off heat. If the soup is too thick you can add more water or broth. Add salt to taste. Serve with fresh bread or just crackers.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 6
ME & THE EGG
This simple egg sandwich is a hole in one. The kids will love how cool this egg-and-bread breakfast looks. For additional taste, top it with a slice of ham, cheese or tomato.
Ingredients
1 egg
1 slice of bread
Methods/steps
Using a drinking cup, press down in the center of the bread to create a hole. Heat the skillet and add the bread and fry the egg in the hole you created. You can also top it with a slice of cheese.
Ingredients
1 egg
1 slice of bread
Methods/steps
Using a drinking cup, press down in the center of the bread to create a hole. Heat the skillet and add the bread and fry the egg in the hole you created. You can also top it with a slice of cheese.
TRICHY COFFEE
Imagine a hot coffee combined with brandy and liqueur and topped with whipped cream and sugar! Now, make those dreams a reality by "whipping" up a cup of this gourmet coffee drink.
Ingredients
1 oz. Calvados brandy
1/4 - 3/4 oz. Grand Marnier orange liqueur
1 cup hot coffee
1 oz. lightly whipped cream
1 tsp. sugar
Methods/steps
Heat liquors in a heat-resistant glass. Pour in the hot coffee, stir, and top with cream. Add sugar, and serve.
Ingredients
1 oz. Calvados brandy
1/4 - 3/4 oz. Grand Marnier orange liqueur
1 cup hot coffee
1 oz. lightly whipped cream
1 tsp. sugar
Methods/steps
Heat liquors in a heat-resistant glass. Pour in the hot coffee, stir, and top with cream. Add sugar, and serve.
WINTER WARMER CASSEROLE
Fast and tasty casserole with minimum ingredients and prep time.
Ingredients
1 pound ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
1 can Ranch Style Beans (with or w/o jalapeno peppers
1 can Franco-American spaghetti in tomato sauce with cheese
l cup grated cheddar cheese
Directions
Brown beef with onion and peppers. Drain. Stir in spaghetti and then add Ranch Style Beans. Sprinkle grated cheese on top. Serve when cheese melts. Best prepared in an electric skillet.
Servings: 6
Ingredients
1 pound ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
1 can Ranch Style Beans (with or w/o jalapeno peppers
1 can Franco-American spaghetti in tomato sauce with cheese
l cup grated cheddar cheese
Directions
Brown beef with onion and peppers. Drain. Stir in spaghetti and then add Ranch Style Beans. Sprinkle grated cheese on top. Serve when cheese melts. Best prepared in an electric skillet.
Servings: 6
HAWAIIAN BAKED CHICKEN WITH RICE
Tropical, tender and a real family pleaser. It's a little taste of Summer to chase away the Winter blues.
Ingredients
1 whole baking chicken
1 16 0z can crushed pineapple
1/4c dried mango pieces
1/4tsp salt and pepper
1/2tsp yellow curry
2 cups long grain wild rice
1 cup water
Directions
Pre-heat oven to 350. In large baking pan place chicken, pour uncooked rice in pan around chicken,pour the can of pineapple over chicken then sprinkle salt,pepper and curry over chicken add water to rice. Bake at 350 for 2hrs (or until chicken is done, as size of chicken varies so will cooking time.)
Ingredients
1 whole baking chicken
1 16 0z can crushed pineapple
1/4c dried mango pieces
1/4tsp salt and pepper
1/2tsp yellow curry
2 cups long grain wild rice
1 cup water
Directions
Pre-heat oven to 350. In large baking pan place chicken, pour uncooked rice in pan around chicken,pour the can of pineapple over chicken then sprinkle salt,pepper and curry over chicken add water to rice. Bake at 350 for 2hrs (or until chicken is done, as size of chicken varies so will cooking time.)
VEGETABLE SOUP WITH HOTDOGS
Hearty soup for those cold winter days.
Ingredients
1 16 oz. frozen mix veg.
1 can spinach
7 potatoes, peeled and cut into chunks
1 can tomato paste or tomato soup
1 can red kidney beans
1 can diced tomatoes
1/2 cup sugar
2 tablespoons white vinager
2 16 oz. pkg. of beef hot dogs (cooked and cut)
salt and pepper (to taste)
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon Old Bay seasoning
2-3 cups of water
Directions
Mix all above ingredents into an 8 qt. stock pot, except for the hot dogs and let cook for about an 1/2 hour, stirring occaionally. Add cut hot dogs and cook for another 15-20 mins. Serve with your favorite crackers or eat alone.
Ingredients
1 16 oz. frozen mix veg.
1 can spinach
7 potatoes, peeled and cut into chunks
1 can tomato paste or tomato soup
1 can red kidney beans
1 can diced tomatoes
1/2 cup sugar
2 tablespoons white vinager
2 16 oz. pkg. of beef hot dogs (cooked and cut)
salt and pepper (to taste)
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon Old Bay seasoning
2-3 cups of water
Directions
Mix all above ingredents into an 8 qt. stock pot, except for the hot dogs and let cook for about an 1/2 hour, stirring occaionally. Add cut hot dogs and cook for another 15-20 mins. Serve with your favorite crackers or eat alone.
WINTER FRUIT SALAD
A freshing fruit salad brings brightness to those dreary winter days.
Ingredients
1 can (20 ounces) pineapple chunks in natural juices
1 1/8 oz package cook and serve vanilla pudding
1 quart mixed fresh fruit chunks (apple, bananas, orange, pears, etc.)
3/4 cup chopped, pecans or walnuts
Whipped topping, optional
Directions
Drain pineapple reserving juice. Set pineapple aside. In a saucepan combine pineapple juice and pudding mix. Cook over medium heat until thickened. Cool. Combine pineapple, other fruit, nuts, and coconut in a large salad bowl. Add dressing and stir to coat. Chill until ready to serve. Garnish with whipped topping if desired. Yield 6-8 servings.
Ingredients
1 can (20 ounces) pineapple chunks in natural juices
1 1/8 oz package cook and serve vanilla pudding
1 quart mixed fresh fruit chunks (apple, bananas, orange, pears, etc.)
3/4 cup chopped, pecans or walnuts
Whipped topping, optional
Directions
Drain pineapple reserving juice. Set pineapple aside. In a saucepan combine pineapple juice and pudding mix. Cook over medium heat until thickened. Cool. Combine pineapple, other fruit, nuts, and coconut in a large salad bowl. Add dressing and stir to coat. Chill until ready to serve. Garnish with whipped topping if desired. Yield 6-8 servings.
HAMBURGER CORN CASSEROLE
Great on a cold winter night.
Ingredients
1 pound hamburger meat, cooked and drained
1 can corn, drained
1 can tomato sauce
1 large onion, shredded
1 box/bag cornbread mix
3 kinds of cheeses, your choice
1/2 cup sour cream
1/2 cup olives
1 package taco spices/seasoning
Directions
Preheat oven to 350F degrees. Mix the onions, taco spices, olives, corn, and tomatoes together. In a casserole dish, start by layering hamburger meat, then add mixture of above ingredients with a spoonful of sour cream over the dish. Then mix all 3 cheeses together and add a layer on top. Keep layering until almost to the top of the dish. Next follow directions on cornbread mix, and pour batter over the top of the casserole. Bake in a 350F degree oven for about an hour. All you do is serve a salad and drink alongside this and you have a full meal!
Cook Time: 1 Hr
Ingredients
1 pound hamburger meat, cooked and drained
1 can corn, drained
1 can tomato sauce
1 large onion, shredded
1 box/bag cornbread mix
3 kinds of cheeses, your choice
1/2 cup sour cream
1/2 cup olives
1 package taco spices/seasoning
Directions
Preheat oven to 350F degrees. Mix the onions, taco spices, olives, corn, and tomatoes together. In a casserole dish, start by layering hamburger meat, then add mixture of above ingredients with a spoonful of sour cream over the dish. Then mix all 3 cheeses together and add a layer on top. Keep layering until almost to the top of the dish. Next follow directions on cornbread mix, and pour batter over the top of the casserole. Bake in a 350F degree oven for about an hour. All you do is serve a salad and drink alongside this and you have a full meal!
Cook Time: 1 Hr
FONDUE MEAT-GLOBES
A meatball by any other name is still a meatball. This recipe calls for all of the same ingredients except there's an added bonus of a beer breading for extra goodness. The homemade dipping sauces really make these globes outstanding.
Ingredients
* Meat-globes
* 1-1/2 lb. ground chuck beef
* 1 large egg
* 1/4 cup dry breadcrumbs
* 2 tbsp. beer or apple juice
* 1 tsp. garlic salt
* 2 cups salad oil
* 1/2 cup butter
* Frothy Batter
* 1 cup biscuit baking mix
* 1/2 cup beer or apple juice
* 1 large egg
* Mustard Sauce
* 1/2 cup mayonnaise or salad dressing
* 2 tbsp. prepared mustard
* 1 tbsp. onion, finely chopped
* Horseradish Sauce
* 1/2 cup dairy sour cream
* 1 tbsp. horseradish
* 1/8 tsp. Worcestershire sauce
*
Methods/steps
1. Prepare mustard and horseradish sauce; mix ingredients together for each and refrigerate until serving time.
2. Prepare meat-globes: Mix meat, egg, breadcrumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.
3. Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy.)
4. Heat oil and butter in a metal fondue pot to 375 degrees.
5. Spear meat-globes with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.
6. Serve with both sauces.
Ingredients
* Meat-globes
* 1-1/2 lb. ground chuck beef
* 1 large egg
* 1/4 cup dry breadcrumbs
* 2 tbsp. beer or apple juice
* 1 tsp. garlic salt
* 2 cups salad oil
* 1/2 cup butter
* Frothy Batter
* 1 cup biscuit baking mix
* 1/2 cup beer or apple juice
* 1 large egg
* Mustard Sauce
* 1/2 cup mayonnaise or salad dressing
* 2 tbsp. prepared mustard
* 1 tbsp. onion, finely chopped
* Horseradish Sauce
* 1/2 cup dairy sour cream
* 1 tbsp. horseradish
* 1/8 tsp. Worcestershire sauce
*
Methods/steps
1. Prepare mustard and horseradish sauce; mix ingredients together for each and refrigerate until serving time.
2. Prepare meat-globes: Mix meat, egg, breadcrumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.
3. Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy.)
4. Heat oil and butter in a metal fondue pot to 375 degrees.
5. Spear meat-globes with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.
6. Serve with both sauces.
SMUGG OMELETTE
Get all your veggies at breakfast with this great tasting omlette.
Ingredients
2 eggs
1/4 cup milk
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped mushroom
1/4 cup chopped cooked potatoes (or shredded hash browns)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
salt - pepper
salsa
sour cream
Directions
Preheat frying pan on med/low heat (1-2 minutes) and spray pan with non-stick cooking oil. In a separate dish, beat eggs and milk and pour evenly into pan. Add 1/2 of both cheeses, then the veggies (omit or add whatever veggies you like), and cook 2 minutes. Gently fold, or roll mixture over. Next, sprinkle remaining cheese over top and let melt. Place on plate and top with salsa and sour cream (optional).
Ingredients
2 eggs
1/4 cup milk
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped mushroom
1/4 cup chopped cooked potatoes (or shredded hash browns)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
salt - pepper
salsa
sour cream
Directions
Preheat frying pan on med/low heat (1-2 minutes) and spray pan with non-stick cooking oil. In a separate dish, beat eggs and milk and pour evenly into pan. Add 1/2 of both cheeses, then the veggies (omit or add whatever veggies you like), and cook 2 minutes. Gently fold, or roll mixture over. Next, sprinkle remaining cheese over top and let melt. Place on plate and top with salsa and sour cream (optional).
BREAKFAST CROISSANTS
Croissant rolls with a chopped nut and brown sugar filling!
Ingredients
package of Pillsbury crescent rolls
i bag of chopped pecans
brown sugar (ammt. to your liking)
white icing (ammt. to your liking)
Directions
Open crescent rolls. Spread a layer of brown sugar, and sprinkle a layer of chopped nuts on each. Fold up crescent roll and bake as recommended. When cool, design roll with icing!
Ingredients
package of Pillsbury crescent rolls
i bag of chopped pecans
brown sugar (ammt. to your liking)
white icing (ammt. to your liking)
Directions
Open crescent rolls. Spread a layer of brown sugar, and sprinkle a layer of chopped nuts on each. Fold up crescent roll and bake as recommended. When cool, design roll with icing!
SOUTHWEST VEGETARIAN BAKE
Creamy and comforting, this hearty Southwestern specialty from Patricia Gale of Monticello, Illinois is perfect for chilly nights.
* 8 Servings
* Prep: 40 min. Bake: 35 min. + standing
Ingredients
* 3/4 cup uncooked brown rice
* 1-1/2 cups water
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (11 ounces) Mexicorn, drained
* 1 can (10 ounces) diced tomatoes and green chilies
* 1 cup salsa
* 1 cup (8 ounces) reduced-fat sour cream
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1/4 teaspoon pepper
* 1/2 cup chopped red onion
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
Directions
* In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
* In a large bowl, combine the beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
* Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
Nutritional Analysis: 1 cup equals 284 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 899 mg sodium, 37 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 1 fat.
* 8 Servings
* Prep: 40 min. Bake: 35 min. + standing
Ingredients
* 3/4 cup uncooked brown rice
* 1-1/2 cups water
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (11 ounces) Mexicorn, drained
* 1 can (10 ounces) diced tomatoes and green chilies
* 1 cup salsa
* 1 cup (8 ounces) reduced-fat sour cream
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1/4 teaspoon pepper
* 1/2 cup chopped red onion
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
Directions
* In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
* In a large bowl, combine the beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
* Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
Nutritional Analysis: 1 cup equals 284 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 899 mg sodium, 37 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 1 fat.
MEDITERRANEAN FETTICINE
“This wonderful entree is quick and easy to prepare,” confirms Elise Ray of Fairway, Kansas. The Mediterranean dish makes an impressive main course or side.
* 4 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/2 cup vegetable broth
* 8 sun-dried tomatoes (not packed in oil), halved
* 6 ounces uncooked fettuccine
* 1 medium sweet yellow pepper, thinly sliced
* 1 medium sweet red pepper, thinly sliced
* 1 cup chopped green onions
* 2 garlic cloves, minced
* 1 tablespoon Crisco® Pure Olive Oil
* 10 Greek olives, pitted and coarsely chopped
* 1/4 cup minced fresh basil
* 1 tablespoon capers, drained
* 1 teaspoon dried oregano
* 1 package (4 ounces) crumbled feta cheese
Directions
* In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
* Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the peppers, onions and garlic in oil for 3-4 minutes or until tender. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
* Drain fettuccine; place in a large serving bowl. Add the feta cheese and pepper mixture; toss to coat. Yield: 4 servings.
Nutritional Analysis: 1-1/2 cups equals 331 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 854 mg sodium, 44 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
* 4 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/2 cup vegetable broth
* 8 sun-dried tomatoes (not packed in oil), halved
* 6 ounces uncooked fettuccine
* 1 medium sweet yellow pepper, thinly sliced
* 1 medium sweet red pepper, thinly sliced
* 1 cup chopped green onions
* 2 garlic cloves, minced
* 1 tablespoon Crisco® Pure Olive Oil
* 10 Greek olives, pitted and coarsely chopped
* 1/4 cup minced fresh basil
* 1 tablespoon capers, drained
* 1 teaspoon dried oregano
* 1 package (4 ounces) crumbled feta cheese
Directions
* In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
* Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the peppers, onions and garlic in oil for 3-4 minutes or until tender. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
* Drain fettuccine; place in a large serving bowl. Add the feta cheese and pepper mixture; toss to coat. Yield: 4 servings.
Nutritional Analysis: 1-1/2 cups equals 331 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 854 mg sodium, 44 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
APPLESAUCE MEATBALLS
These savory, from-scratch meatballs are always well-received. Folks really like the tangy sauce that uses hot pepper sauce to give the meatballs a little kick. —Betsy Smith, San Diego, California
* 4 Servings
* Prep: 30 min. Bake: 45 min.
Ingredients
* 1 egg, lightly beaten
* 1/2 cup unsweetened applesauce
* 1 cup soft bread crumbs
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground beef
*
SAUCE:
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1/4 cup water
* 1/2 teaspoon sugar
* 1/2 teaspoon prepared horseradish
* 3 to 5 drops Worcestershire sauce
* 3 to 5 drops hot pepper sauce
Directions
* In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-qt. baking dish.
* Combine sauce ingredients; pour over meatballs. Cover and bake at 325° for 45-50 minutes or until meat is no longer pink. Yield: 4 servings.
Nutrition Facts: 1 serving (6 each) equals 291 calories, 12 g fat (5 g saturated fat), 109 mg cholesterol, 1,194 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein.
* 4 Servings
* Prep: 30 min. Bake: 45 min.
Ingredients
* 1 egg, lightly beaten
* 1/2 cup unsweetened applesauce
* 1 cup soft bread crumbs
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground beef
*
SAUCE:
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1/4 cup water
* 1/2 teaspoon sugar
* 1/2 teaspoon prepared horseradish
* 3 to 5 drops Worcestershire sauce
* 3 to 5 drops hot pepper sauce
Directions
* In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-qt. baking dish.
* Combine sauce ingredients; pour over meatballs. Cover and bake at 325° for 45-50 minutes or until meat is no longer pink. Yield: 4 servings.
Nutrition Facts: 1 serving (6 each) equals 291 calories, 12 g fat (5 g saturated fat), 109 mg cholesterol, 1,194 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein.
PORK TENDERLOIN STEW
This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. —Janet Allen of Belleville, Illinois
* 8 Servings
* Prep: 20 min. Cook: 40 min.
Ingredients
* 2 pork tenderloins (1 pound each), cut into 1-inch cubes
* 1 tablespoon Crisco® Pure Olive Oil
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 2 pounds red potatoes, peeled and cubed
* 1 cup sliced fresh carrots
* 1 cup sliced celery
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons cider vinegar
* 2 teaspoons sugar
* 1-1/2 teaspoons dried tarragon
* 1 teaspoon salt
* 2 tablespoons all-purpose flour
* 1/2 cup fat-free milk
* 1/2 cup reduced-fat sour cream
Directions
* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
* In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.
Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
* 8 Servings
* Prep: 20 min. Cook: 40 min.
Ingredients
* 2 pork tenderloins (1 pound each), cut into 1-inch cubes
* 1 tablespoon Crisco® Pure Olive Oil
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 2 pounds red potatoes, peeled and cubed
* 1 cup sliced fresh carrots
* 1 cup sliced celery
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons cider vinegar
* 2 teaspoons sugar
* 1-1/2 teaspoons dried tarragon
* 1 teaspoon salt
* 2 tablespoons all-purpose flour
* 1/2 cup fat-free milk
* 1/2 cup reduced-fat sour cream
Directions
* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
* In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
* Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.
Nutritional Analysis: 1-1/4 cups equals 293 calories, 7 g fat (3 g saturated fat), 68 mg cholesterol, 521 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
PIZZA CHICKEN ROLL-UPS
I love the chicken roll-ups my mom made for special occasions, filled with spinach and cream cheese," relates Tanja Penquite of Oregon, Ohio. "My own kids wouldn't eat those, so I came up with these pizza-flavored variety the whole family enjoys."
* 4 Servings
* Prep: 10 min. Bake: 40 min.
Ingredients
* 4 boneless skinless chicken breast halves (4 ounces each)
* 12 pepperoni slices
* 8 slices slices part-skim mozzarella cheese
* 1 can (15 ounces) pizza sauce
Directions
* Flatten chicken to 1/4-in. thickness. Place three slices of pepperoni and one slice of cheese on each. Roll up tightly; secure with toothpicks. Place in a greased 11-in. x 7-in. baking dish. Spoon pizza sauce over top.
* Cover and bake at 350° for 35-40 minutes or until chicken is no longer pink. Uncover; top with the remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 344 calories, 18 g fat (9 g saturated fat), 112 mg cholesterol, 673 mg sodium, 8 g carbohydrate, 2 g fiber, 37 g protein.
* 4 Servings
* Prep: 10 min. Bake: 40 min.
Ingredients
* 4 boneless skinless chicken breast halves (4 ounces each)
* 12 pepperoni slices
* 8 slices slices part-skim mozzarella cheese
* 1 can (15 ounces) pizza sauce
Directions
* Flatten chicken to 1/4-in. thickness. Place three slices of pepperoni and one slice of cheese on each. Roll up tightly; secure with toothpicks. Place in a greased 11-in. x 7-in. baking dish. Spoon pizza sauce over top.
* Cover and bake at 350° for 35-40 minutes or until chicken is no longer pink. Uncover; top with the remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 344 calories, 18 g fat (9 g saturated fat), 112 mg cholesterol, 673 mg sodium, 8 g carbohydrate, 2 g fiber, 37 g protein.
THAI-STYLE SPAGHETTI
Thai something new tonight. This spaghetti in peanut sauce takes just minutes to prepare and is a hit with big and little mouths alike.
Ingredients
3/4 lb. spaghetti
1 (7 oz.) bottle Thai peanut sauce
1/4 cup chopped fresh cilantro
Methods/steps
Cook pasta according to directions; drain and toss with enough peanut sauce to coat noodles lightly. Add fresh cilantro, toss well and serve immediately.
Ingredients
3/4 lb. spaghetti
1 (7 oz.) bottle Thai peanut sauce
1/4 cup chopped fresh cilantro
Methods/steps
Cook pasta according to directions; drain and toss with enough peanut sauce to coat noodles lightly. Add fresh cilantro, toss well and serve immediately.
RICH BEEF FONDUE
Where's the beef... fondue, that is? It's right here in this recipe. This decadent and creamy dip goes great with any kind of meat.
Ingredients
1 1/3 cups milk
2 (8 oz.) pkg. cream cheese, softened
3 (2.5 oz.) pkg. thinly sliced dried beef, chopped
1/4 cup chopped green onions
2 tsp. ground mustard
1 (1 lb.) loaf French bread, cubed
Methods/steps
In a saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or slow cooker; keep warm. Serve with bread cubes.
Ready in 15 min
Ingredients
1 1/3 cups milk
2 (8 oz.) pkg. cream cheese, softened
3 (2.5 oz.) pkg. thinly sliced dried beef, chopped
1/4 cup chopped green onions
2 tsp. ground mustard
1 (1 lb.) loaf French bread, cubed
Methods/steps
In a saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or slow cooker; keep warm. Serve with bread cubes.
Ready in 15 min
HAM, POTATO, BROCCOLI & CHEESE SOUP
A really hearty version of a broccoli cheese soup. My kids love it.
Ingredients
2 cups of cooked, cubed ham
6-7 potatoes, cubed
2 small carrots, grated
1 small onion, chopped
16 oz. bag frozen broccoli (can use fresh, also)
1 lb. Velveeta cheese, cubed
8 cups of water w/ chicken boullion (or chicken broth)
2 tsps. garlic
herbs to taste:
bay leaf, savory, thyme, dill, salt, pepper
6 Tbs. butter
1/4 cup flour
1/4 cup dry creamer
2 cups milk
Directions
Add ham, vegetables, herbs, garlic, onions, water & bouillon (or broth) to a pot, cooking until vegetables are tender. In another pan, melt butter and to it, add flour, stirring constantly until smooth. Next, add creamer and milk alternately, stirring constantly. Finally, add Velveeta and stir until melted. Pour this into the pot with the ham and veggies and mix well. Enjoy!
Prep Time: 10 Min
Ingredients
2 cups of cooked, cubed ham
6-7 potatoes, cubed
2 small carrots, grated
1 small onion, chopped
16 oz. bag frozen broccoli (can use fresh, also)
1 lb. Velveeta cheese, cubed
8 cups of water w/ chicken boullion (or chicken broth)
2 tsps. garlic
herbs to taste:
bay leaf, savory, thyme, dill, salt, pepper
6 Tbs. butter
1/4 cup flour
1/4 cup dry creamer
2 cups milk
Directions
Add ham, vegetables, herbs, garlic, onions, water & bouillon (or broth) to a pot, cooking until vegetables are tender. In another pan, melt butter and to it, add flour, stirring constantly until smooth. Next, add creamer and milk alternately, stirring constantly. Finally, add Velveeta and stir until melted. Pour this into the pot with the ham and veggies and mix well. Enjoy!
Prep Time: 10 Min
CHICKEN & CHEESE QUESADILLA
A quick chicken and cheese main dish to enjoy in five minutes!
Ingredients
2 flour tortillas
1 can of chicken
1/4 cup of shredded cheese
1 T butter
1/4 jar of salsa
sour cream, if desired (to taste)
shredded lettuce, if desired (to taste)
Directions
Place a tablespoon of butter in a sauté pan. Lay a tortilla in the butter; pick it up and do same for other tortillas. Lay them side by side in pan and place about a quarter cup of cheese per tortilla. Next, add a couple tablespoons of chicken and fold it in half. Do the same for the second tortilla. When they have slightly browned (takes about 30-40 seconds) turn tortilla to the other side for another 30-40 seconds. Next, place a bed of lettuce on a plate and place the two tortillas on the bed. Pour a quarter cup of salsa over the tortillas and add a spoonful of sour cream on top, if desired. ENJOY!
Ingredients
2 flour tortillas
1 can of chicken
1/4 cup of shredded cheese
1 T butter
1/4 jar of salsa
sour cream, if desired (to taste)
shredded lettuce, if desired (to taste)
Directions
Place a tablespoon of butter in a sauté pan. Lay a tortilla in the butter; pick it up and do same for other tortillas. Lay them side by side in pan and place about a quarter cup of cheese per tortilla. Next, add a couple tablespoons of chicken and fold it in half. Do the same for the second tortilla. When they have slightly browned (takes about 30-40 seconds) turn tortilla to the other side for another 30-40 seconds. Next, place a bed of lettuce on a plate and place the two tortillas on the bed. Pour a quarter cup of salsa over the tortillas and add a spoonful of sour cream on top, if desired. ENJOY!
TEMPURA FONDUE
High fry! Kick and back and whip up a batch of this tempura fondue. And be sure not to skimp on the shrimp.
Ingredients
10 mushrooms
1 onion, cut in eighths
1 lb. shrimp, shelled and deveined
1 eggplant, in chunks
Any other vegetables, you like
Batter
1 egg yolk
2 cups ice water
1 pinch baking soda
2 1/4 cups flour
3 3/4 cups peanut oil
1/4 cup sesame oil
Methods/steps
Beat egg with ice water, baking soda, add flour stirring - batter should be light. Heat oil to 350. Spear food, dip into batter, and cook in oil, approximately 2 minutes.
Additional Tips
Ready in 25 min
Ingredients
10 mushrooms
1 onion, cut in eighths
1 lb. shrimp, shelled and deveined
1 eggplant, in chunks
Any other vegetables, you like
Batter
1 egg yolk
2 cups ice water
1 pinch baking soda
2 1/4 cups flour
3 3/4 cups peanut oil
1/4 cup sesame oil
Methods/steps
Beat egg with ice water, baking soda, add flour stirring - batter should be light. Heat oil to 350. Spear food, dip into batter, and cook in oil, approximately 2 minutes.
Additional Tips
Ready in 25 min
MEXICAN PORK POSOLE
Your favorite ingredients come together in this pork posole. With a base of chicken broth, this Mexican stew also draws upon spices such as chili powder and cumin for a palate-pleasing production.
Ingredients
Enough pork to make stew
1 can of 1/3 to 2/3 hominy
1 large onion, chopped
3 cloves garlic, minced
Oil
1-2 tbsp. red chili powder
2 cups chicken broth
Dash oregano
Well-rounded tsp. cumin powder
Sea salt to taste
Water
Avocado slices
Methods/steps
Start by cubing some pork. Depending upon the size of the can of posole you are using, you will need enough meat to have your final stew be slightly more than 1/3 pork to 2/3 hominy. If you wind up with half and half, that's fine. Chop onion, and mince garlic. Put some oil in a large, heavy pot and sauté the onion and garlic until the onion is translucent - about 3-4 minutes. Add the meat and cook on medium high heat, turning often. Reduce your heat and add red chili powder to taste. Stir the meat until it is coated with the chili, and then add chicken broth. Throw in a healthy dash of oregano and cumin powder, as well as some sea salt. If you are starting with the dried posole, you will want to add it before it's done cooking on it's own. If you've been cooking it for 45 minutes, you can add it at this point and let it finish its cooking with the meat. You will also want to water - not the water you've been cooking it in (you want to make sure you don't have any of the lime in your final dish.) If you are using canned posole, you can cook the meat for about 40 minutes on it's own, before adding the posole. When you add the posole, remember to add water. If you want this to be a stew, add enough liquid to make it a stew, not a soup. Cover and simmer on low for at least an hour and a half. Chop some avocado on top.
Ingredients
Enough pork to make stew
1 can of 1/3 to 2/3 hominy
1 large onion, chopped
3 cloves garlic, minced
Oil
1-2 tbsp. red chili powder
2 cups chicken broth
Dash oregano
Well-rounded tsp. cumin powder
Sea salt to taste
Water
Avocado slices
Methods/steps
Start by cubing some pork. Depending upon the size of the can of posole you are using, you will need enough meat to have your final stew be slightly more than 1/3 pork to 2/3 hominy. If you wind up with half and half, that's fine. Chop onion, and mince garlic. Put some oil in a large, heavy pot and sauté the onion and garlic until the onion is translucent - about 3-4 minutes. Add the meat and cook on medium high heat, turning often. Reduce your heat and add red chili powder to taste. Stir the meat until it is coated with the chili, and then add chicken broth. Throw in a healthy dash of oregano and cumin powder, as well as some sea salt. If you are starting with the dried posole, you will want to add it before it's done cooking on it's own. If you've been cooking it for 45 minutes, you can add it at this point and let it finish its cooking with the meat. You will also want to water - not the water you've been cooking it in (you want to make sure you don't have any of the lime in your final dish.) If you are using canned posole, you can cook the meat for about 40 minutes on it's own, before adding the posole. When you add the posole, remember to add water. If you want this to be a stew, add enough liquid to make it a stew, not a soup. Cover and simmer on low for at least an hour and a half. Chop some avocado on top.
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