Wednesday, April 28, 2010
Wednesday, April 7, 2010
Elderflower Sparklers (Hyldeblomst Cocktails)
Elderflower Sparklers (Hyldeblomst Cocktails)
The elder tree’s white blossoms first appear in spring in Denmark, so these refreshing cocktails make an elegant homage to the season. Elderflower concentrate or syrup, made from the blossom of the elder tree, has a delicate, lightly floral aroma and mild honey flavor. Look for it in specialty shops. Apricot nectar can be used as a substitute. Have all the ingredients ice-cold before serving.
Serves: 8
Preparation time: 5 minutes
Ingredients
8 tablespoons elderflower concentrate, or syrup
2 cups brut or extra-dry Champagne
2 cups seltzer
Edible flowers, or mint sprigs for garnish
Preparation
1. Place 1 tablespoon elderflower concentrate (or syrup) in each of 8 Champagne glasses; add 1/4 cup Champagne to each glass, then top off with 1/4 cup seltzer. Garnish with flowers (or mint), if desired. Serve immediately.
Enjoy!
Nutrition Facts
Per serving:
54 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
3 g carbohydrate
0 g protein
0 g fiber
0 mg sodium
18 mg potassium
The elder tree’s white blossoms first appear in spring in Denmark, so these refreshing cocktails make an elegant homage to the season. Elderflower concentrate or syrup, made from the blossom of the elder tree, has a delicate, lightly floral aroma and mild honey flavor. Look for it in specialty shops. Apricot nectar can be used as a substitute. Have all the ingredients ice-cold before serving.
Serves: 8
Preparation time: 5 minutes
Ingredients
8 tablespoons elderflower concentrate, or syrup
2 cups brut or extra-dry Champagne
2 cups seltzer
Edible flowers, or mint sprigs for garnish
Preparation
1. Place 1 tablespoon elderflower concentrate (or syrup) in each of 8 Champagne glasses; add 1/4 cup Champagne to each glass, then top off with 1/4 cup seltzer. Garnish with flowers (or mint), if desired. Serve immediately.
Enjoy!
Nutrition Facts
Per serving:
54 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
3 g carbohydrate
0 g protein
0 g fiber
0 mg sodium
18 mg potassium
Seared Scallops with Brandied Leeks & Mushrooms
Seared Scallops with Brandied Leeks & Mushrooms
Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a mellower flavor. The mushroom mixture is equally delicious served with steak or chicken.
Serves: 4
Preparation time: 30 minutes
Ingredients
4 teaspoons extra-virgin olive oil, divided
10 ounces mushrooms, sliced
2 cups thinly sliced leeks, white and light green parts only (about 2)
1/4 cup brandy, or dry vermouth
1/4 cup reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, divided
Freshly ground pepper, to taste
1 pound large dry sea scallops
Preparation
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, 1/4 teaspoon salt and pepper to taste. Cover and set aside.
2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2-3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.
Enjoy!
Nutrition Facts
Per serving:
237 calories
7 g fat (2 g sat, 4 g mono)
42 mg cholesterol
12 g carbohydrate
22 g protein
1 g fiber
500 mg sodium
773 mg potassium
Nutrition Bonus: potassium (22% Daily Value), magnesium (21% DV), vitamin A (20% DV), vitamin C (15% DV)
Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a mellower flavor. The mushroom mixture is equally delicious served with steak or chicken.
Serves: 4
Preparation time: 30 minutes
Ingredients
4 teaspoons extra-virgin olive oil, divided
10 ounces mushrooms, sliced
2 cups thinly sliced leeks, white and light green parts only (about 2)
1/4 cup brandy, or dry vermouth
1/4 cup reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, divided
Freshly ground pepper, to taste
1 pound large dry sea scallops
Preparation
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, 1/4 teaspoon salt and pepper to taste. Cover and set aside.
2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2-3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.
Enjoy!
Nutrition Facts
Per serving:
237 calories
7 g fat (2 g sat, 4 g mono)
42 mg cholesterol
12 g carbohydrate
22 g protein
1 g fiber
500 mg sodium
773 mg potassium
Nutrition Bonus: potassium (22% Daily Value), magnesium (21% DV), vitamin A (20% DV), vitamin C (15% DV)
Spring Green Salad with Rouille Dressing
Spring Green Salad with Rouille Dressing
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky mélange that's stirred into the soup just before it's served.
Serves: 6
Preparation time: 20 minutes
Ingredients
1/3 cup chopped hazelnuts
1/2 cup jarred pimiento peppers, rinsed
1/2 teaspoon chopped garlic
2 tablespoons water
1-1/2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large cucumber, peeled, halved, seeded and cut into thin half-moons
2 stalks celery, thinly sliced
4 cups romaine lettuce, cut or torn into bite-size pieces (about 6 ounces)
1 cup baby spinach leaves
24 fresh basil leaves, chopped
Preparation
1. Toast hazelnuts in a small dry skillet over medium heat, stirring often, until lightly browned, about 4 minutes. Transfer to a food processor and let cool for 5 minutes. Add pimientos, garlic, water, vinegar, salt and pepper. Process until smooth.
2. Combine cucumber, celery, romaine, spinach and basil in a salad bowl. Add the dressing, toss gently, and serve.
Enjoy!
Nutrition Facts
Per serving:
64 calories
4 g fat (0 g sat, 3 g mono)
0 mg cholesterol
7 g carbohydrate
3 g protein
2 g fiber
362 mg sodium
243 mg potassium
Nutrition Bonus: vitamin A (60% Daily Value), vitamin C (20% DV), folate (18% DV)
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky mélange that's stirred into the soup just before it's served.
Serves: 6
Preparation time: 20 minutes
Ingredients
1/3 cup chopped hazelnuts
1/2 cup jarred pimiento peppers, rinsed
1/2 teaspoon chopped garlic
2 tablespoons water
1-1/2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large cucumber, peeled, halved, seeded and cut into thin half-moons
2 stalks celery, thinly sliced
4 cups romaine lettuce, cut or torn into bite-size pieces (about 6 ounces)
1 cup baby spinach leaves
24 fresh basil leaves, chopped
Preparation
1. Toast hazelnuts in a small dry skillet over medium heat, stirring often, until lightly browned, about 4 minutes. Transfer to a food processor and let cool for 5 minutes. Add pimientos, garlic, water, vinegar, salt and pepper. Process until smooth.
2. Combine cucumber, celery, romaine, spinach and basil in a salad bowl. Add the dressing, toss gently, and serve.
Enjoy!
Nutrition Facts
Per serving:
64 calories
4 g fat (0 g sat, 3 g mono)
0 mg cholesterol
7 g carbohydrate
3 g protein
2 g fiber
362 mg sodium
243 mg potassium
Nutrition Bonus: vitamin A (60% Daily Value), vitamin C (20% DV), folate (18% DV)
Shrimp, Asparagus & Pesto Fettuccine
Shrimp, Asparagus & Pesto Fettuccine
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining.
Serves: 6
Preparation time: 35 minutes
Ingredients
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste
Preparation
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp to the pasta, toss to coat, and add the reserved cooking water. Season with pepper and serve immediately.
Enjoy!
Nutrition Facts
Per serving:
303 calories
8 g fat (2 g sat, 4 g mono)
115 mg cholesterol
32 g carbohydrate
21 g protein
6 g fiber
284 mg sodium
292 mg potassium
Nutrition Bonus: iron (20% Daily Value), folate & magnesium (16% DV), calcium & vitamin A (15% DV)
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining.
Serves: 6
Preparation time: 35 minutes
Ingredients
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste
Preparation
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp to the pasta, toss to coat, and add the reserved cooking water. Season with pepper and serve immediately.
Enjoy!
Nutrition Facts
Per serving:
303 calories
8 g fat (2 g sat, 4 g mono)
115 mg cholesterol
32 g carbohydrate
21 g protein
6 g fiber
284 mg sodium
292 mg potassium
Nutrition Bonus: iron (20% Daily Value), folate & magnesium (16% DV), calcium & vitamin A (15% DV)
Strawberry-Rhubarb Strudel
Strawberry-Rhubarb Strudel
Spring’s best combo – strawberries and rhubarb – fill this simple strudel for two.
Serves: 2
Preparation time: 20 minutes
Ingredients
1 cup sliced fresh strawberries
1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb
2 tablespoons plus 1/2 teaspoon sugar, divided
2 teaspoons whole-wheat flour
2 teaspoons instant tapioca
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 sheets (9” x 14”) phyllo dough, thawed according to package directions
5 teaspoons walnut oil, or canola oil
Preparation
1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
2. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.
3. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.) Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.
4. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion.
5. Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
6. Bake the strudel until golden brown, 30-35 minutes. Cool on the pan for 10 minutes before serving.
Enjoy!
Nutrition Facts
Per serving:
346 calories
15 g fat (2 g sat, 4 g mono)
0 mg cholesterol
51 g carbohydrate
4 g protein
3 g fiber
377 mg sodium
239 mg potassium
Nutrition Bonus: vitamin C (70% Daily Value)
Spring’s best combo – strawberries and rhubarb – fill this simple strudel for two.
Serves: 2
Preparation time: 20 minutes
Ingredients
1 cup sliced fresh strawberries
1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb
2 tablespoons plus 1/2 teaspoon sugar, divided
2 teaspoons whole-wheat flour
2 teaspoons instant tapioca
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 sheets (9” x 14”) phyllo dough, thawed according to package directions
5 teaspoons walnut oil, or canola oil
Preparation
1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
2. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.
3. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.) Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.
4. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion.
5. Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
6. Bake the strudel until golden brown, 30-35 minutes. Cool on the pan for 10 minutes before serving.
Enjoy!
Nutrition Facts
Per serving:
346 calories
15 g fat (2 g sat, 4 g mono)
0 mg cholesterol
51 g carbohydrate
4 g protein
3 g fiber
377 mg sodium
239 mg potassium
Nutrition Bonus: vitamin C (70% Daily Value)
Spring Onion Soup
Spring Onion Soup
This easy version of French onion soup is rich with layers of flavor from sweet onions, spring onions, garlic and chives. For most, this classic soup has been relegated to restaurant-only fare – broiling a cheese crust over soup in earthenware crocks can seem intimidating. We've made it user-friendly: just top toasted bread with cheese and pour on the hot soup to melt it.
Serves: 6
Preparation time: 45 minutes
Ingredients
1 tablespoon extra-virgin olive oil
2 large sweet onions, sliced
2 cups chopped spring onions or leeks, whites and light green parts only
2 tablespoons chopped garlic
1 teaspoon chopped fresh thyme
1/4 cup sherry
1/2 teaspoon freshly ground pepper
3 14-ounce cans reduced-sodium beef broth
1 15-ounce can chickpeas, rinsed
1/4 cup minced fresh chives or scallions
6 slices whole-wheat country bread
1 cup shredded Gruyère or fontina cheese
Preparation
1. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6-8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3-4 minutes.
2. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1-2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).
3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
Enjoy!
Nutrition Facts
Per serving:
374 calories
10 g fat (4 g sat, 4 g mono)
20 mg cholesterol
48 g carbohydrate
18 g protein
6 g fiber
591 mg sodium
555 mg potassium
Nutrition Bonus: calcium, folate & vitamin C (25% Daily Value)
This easy version of French onion soup is rich with layers of flavor from sweet onions, spring onions, garlic and chives. For most, this classic soup has been relegated to restaurant-only fare – broiling a cheese crust over soup in earthenware crocks can seem intimidating. We've made it user-friendly: just top toasted bread with cheese and pour on the hot soup to melt it.
Serves: 6
Preparation time: 45 minutes
Ingredients
1 tablespoon extra-virgin olive oil
2 large sweet onions, sliced
2 cups chopped spring onions or leeks, whites and light green parts only
2 tablespoons chopped garlic
1 teaspoon chopped fresh thyme
1/4 cup sherry
1/2 teaspoon freshly ground pepper
3 14-ounce cans reduced-sodium beef broth
1 15-ounce can chickpeas, rinsed
1/4 cup minced fresh chives or scallions
6 slices whole-wheat country bread
1 cup shredded Gruyère or fontina cheese
Preparation
1. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6-8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3-4 minutes.
2. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1-2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).
3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
Enjoy!
Nutrition Facts
Per serving:
374 calories
10 g fat (4 g sat, 4 g mono)
20 mg cholesterol
48 g carbohydrate
18 g protein
6 g fiber
591 mg sodium
555 mg potassium
Nutrition Bonus: calcium, folate & vitamin C (25% Daily Value)
Chicken with Sugar Snap Peas & Spring Herbs
Heavy comfort foods are great, but spring is here, which means it’s time to start lightening your plate. These 7 spring dishes incorporate the season’s finest – and healthiest – ingredients, like sweet peas, strawberries, asparagus, leeks and rhubarb…
Heavy comfort foods are great, but spring is here, which means it’s time to start lightening your plate. These 7 spring dishes incorporate the season’s finest – and healthiest – ingredients, like sweet peas, strawberries, asparagus, leeks and rhubarb…
Chicken with Sugar Snap Peas & Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them – if you have extras, try them on a salad.
Serves: 4
Preparation time: 35 minutes
Ingredients
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar
Preparation
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3-5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1-2 minutes. Remove from heat; stir in herbs and vinegar.
Enjoy!
Nutrition Facts
Per serving:
248 calories
6 g fat (1 g sat, 4 g mono)
63 mg cholesterol
19 g carbohydrate
29 g protein
7 g fiber
605 mg sodium
603 mg potassium
Nutrition Bonus: vitamin C (35% Daily Value), magnesium (20% DV), potassium (17% DV), iron (15% DV)
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them – if you have extras, try them on a salad.
Serves: 4
Preparation time: 35 minutes
Ingredients
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar
Preparation
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3-5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1-2 minutes. Remove from heat; stir in herbs and vinegar.
Enjoy!
Nutrition Facts
Per serving:
248 calories
6 g fat (1 g sat, 4 g mono)
63 mg cholesterol
19 g carbohydrate
29 g protein
7 g fiber
605 mg sodium
603 mg potassium
Nutrition Bonus: vitamin C (35% Daily Value), magnesium (20% DV), potassium (17% DV), iron (15% DV)
Heavy comfort foods are great, but spring is here, which means it’s time to start lightening your plate. These 7 spring dishes incorporate the season’s finest – and healthiest – ingredients, like sweet peas, strawberries, asparagus, leeks and rhubarb…
Chicken with Sugar Snap Peas & Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them – if you have extras, try them on a salad.
Serves: 4
Preparation time: 35 minutes
Ingredients
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar
Preparation
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3-5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1-2 minutes. Remove from heat; stir in herbs and vinegar.
Enjoy!
Nutrition Facts
Per serving:
248 calories
6 g fat (1 g sat, 4 g mono)
63 mg cholesterol
19 g carbohydrate
29 g protein
7 g fiber
605 mg sodium
603 mg potassium
Nutrition Bonus: vitamin C (35% Daily Value), magnesium (20% DV), potassium (17% DV), iron (15% DV)
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them – if you have extras, try them on a salad.
Serves: 4
Preparation time: 35 minutes
Ingredients
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar
Preparation
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3-5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1-2 minutes. Remove from heat; stir in herbs and vinegar.
Enjoy!
Nutrition Facts
Per serving:
248 calories
6 g fat (1 g sat, 4 g mono)
63 mg cholesterol
19 g carbohydrate
29 g protein
7 g fiber
605 mg sodium
603 mg potassium
Nutrition Bonus: vitamin C (35% Daily Value), magnesium (20% DV), potassium (17% DV), iron (15% DV)
CHICKEN W/ EGGPLANT
Get ready to be egged on. We use eggplant as the bedding for this fabulous chicken medley. This Italian-inspired recipe isn't just good -- it's good for you. We've got the veggies to prove it.
Ingredients
3 whole chicken breasts, halved and de-boned 1/2 tsp. salt 1/4 tsp. paprika 1/2 cup butter 1 medium eggplant, peeled and cut in 1/2-inch slices 1 clove garlic, chopped 1 green bell pepper, cut into strips 2 zucchini, cut into 1/2-inch slices 3 tomatoes, peeled and diced 1/4 tsp. Tabasco sauce 1/4 tsp. thyme 1/4 tsp. oregano 2 tbsp. chopped parsley
Methods/steps
Sprinkle chicken with salt and paprika. Heat butter in skillet and brown chicken. Remove chicken from skillet. Saut eggplant in skillet and place in buttered casserole. Add onion, garlic and green pepper to skillet and cook until tender. Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated. Add remaining Tabasco and herbs to mixture. Arrange chicken over eggplant and spoon tomato mixture over chicken; bake uncovered at 350 degrees for 45 minutes or until chicken is done. Baste several times.
If you're hungry for more healthy Italian recipes, check out these divine dishes.
Additional Tips
Ready in 1 hour
Ingredients
3 whole chicken breasts, halved and de-boned 1/2 tsp. salt 1/4 tsp. paprika 1/2 cup butter 1 medium eggplant, peeled and cut in 1/2-inch slices 1 clove garlic, chopped 1 green bell pepper, cut into strips 2 zucchini, cut into 1/2-inch slices 3 tomatoes, peeled and diced 1/4 tsp. Tabasco sauce 1/4 tsp. thyme 1/4 tsp. oregano 2 tbsp. chopped parsley
Methods/steps
Sprinkle chicken with salt and paprika. Heat butter in skillet and brown chicken. Remove chicken from skillet. Saut eggplant in skillet and place in buttered casserole. Add onion, garlic and green pepper to skillet and cook until tender. Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated. Add remaining Tabasco and herbs to mixture. Arrange chicken over eggplant and spoon tomato mixture over chicken; bake uncovered at 350 degrees for 45 minutes or until chicken is done. Baste several times.
If you're hungry for more healthy Italian recipes, check out these divine dishes.
Additional Tips
Ready in 1 hour
EZ PEPPORONI BALLS
Description
Really easy and cheap pepporoni balls.
Ingredients
1 box pizza crust mix
36 slices pepporoni
6 TBSP shredded mozzarella cheese
flour, for rolling out dough
Directions
Prepare pizza dough as directed on box. Preheat oven to 325F degrees. Sprinkle counter top with flour and roll dough thinly. Cut dough into 6 pieces. Place 6 pepporoni and 1 TBSP of cheese into the center of each piece. Pinch opening of each peice together and roll into a ball using your the palm of your hand. Place onto pizza sheet and bake 25 minutes. Use pizza sauce to dip.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 6
Really easy and cheap pepporoni balls.
Ingredients
1 box pizza crust mix
36 slices pepporoni
6 TBSP shredded mozzarella cheese
flour, for rolling out dough
Directions
Prepare pizza dough as directed on box. Preheat oven to 325F degrees. Sprinkle counter top with flour and roll dough thinly. Cut dough into 6 pieces. Place 6 pepporoni and 1 TBSP of cheese into the center of each piece. Pinch opening of each peice together and roll into a ball using your the palm of your hand. Place onto pizza sheet and bake 25 minutes. Use pizza sauce to dip.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 6
CUBE STEAK & EGG NOODLE ONE DISH DELIGHT
Description
Just a quick & very tasty dish that I invented one day because I was short on money & food for the week. So I used the ingredients that I had available. I must say it sure is tasty!
Ingredients
4-6 cube steak
egg noodles
2-3 pkg of McCormick Brown Gravy & onion mix
2-3 cups of water
2 tbs flour for dusting meat
3 tbs of olive oil
Directions
Depending on however many servings you want, cook egg noodles as per directions on pkg, drain & set aside. Season & flour meat. In skillet in 2-3 tbs of olive oil brown meat, remove from skillet & put in a deep over safe casserole dish, pour the cooked noodles over the meat. Again according to however serving you're making mix gravy packets with water in separate container, (1 cup of water per 1 packet), you'll want to make up enough to just cover the noodles. Cover & insert into a 350 oven for 45 minutes you can serve alone or with your favorite veggie.
Prep Time: 1 Hr
Cook Time: 45 Min
Total Time: 1 Hr 45 Min
Servings: 6
Just a quick & very tasty dish that I invented one day because I was short on money & food for the week. So I used the ingredients that I had available. I must say it sure is tasty!
Ingredients
4-6 cube steak
egg noodles
2-3 pkg of McCormick Brown Gravy & onion mix
2-3 cups of water
2 tbs flour for dusting meat
3 tbs of olive oil
Directions
Depending on however many servings you want, cook egg noodles as per directions on pkg, drain & set aside. Season & flour meat. In skillet in 2-3 tbs of olive oil brown meat, remove from skillet & put in a deep over safe casserole dish, pour the cooked noodles over the meat. Again according to however serving you're making mix gravy packets with water in separate container, (1 cup of water per 1 packet), you'll want to make up enough to just cover the noodles. Cover & insert into a 350 oven for 45 minutes you can serve alone or with your favorite veggie.
Prep Time: 1 Hr
Cook Time: 45 Min
Total Time: 1 Hr 45 Min
Servings: 6
HAMBURGER EXTRA
Description
With 4 small kids and little money, and time, in the 70's, I needed more recipes using hamburger. So I came up with this recipe, and it is our favorite, even now that we no longer have children living at home.
Ingredients
1 lb of hamburger
1 can of corn
1/2 onion chopped
salt to taste
pepper to taste
1 Table. oil
Directions
cook onion in oil till transparent, add hamburger and cook till no longer pink. Add corn and salt and pepper and heat till warm.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 4
With 4 small kids and little money, and time, in the 70's, I needed more recipes using hamburger. So I came up with this recipe, and it is our favorite, even now that we no longer have children living at home.
Ingredients
1 lb of hamburger
1 can of corn
1/2 onion chopped
salt to taste
pepper to taste
1 Table. oil
Directions
cook onion in oil till transparent, add hamburger and cook till no longer pink. Add corn and salt and pepper and heat till warm.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 4
SPICY MAC 'N' CHEESE BUDGET CASSEROLE
Description
This meal tastes great and costs next to nothing to prepare!
Ingredients
2 packages of mac and cheese
1 can evaporated milk
1 stick of butter
half lb chop meat
2 links of fresh chorizo
1 sm onion chopped
2 chipotle peppers in adobo sauce chopped fine
1 clove garlic chopped
3 tlbs chopped parsley
2cups frozen peas
8oz grated sharp cheddar cheese
1 half teaspoon cumin
3 tblsp of extra virgin olive oil
Directions
In a large pot bring 2 quarts of water to a boil (prepare 2 packages of mac and cheese according to directions on the box, using the following amounts in place of the normal directions: 1 stick of butter and one can of evaporated milk, and of course the cheese packets that come in the box. Set aside in the pot after it's all mixed and add the peas. Preheat oven to 350. Meanwhile add extra virgin olive oil to a skillet brown the ground beef and chorizo, breaking it apart into small pieces. When almost browned add everything else except the grated cheddar and peas. Cook for 2 to 3 minutes. Then add the meat mixture to the mac and cheese and peas mix well. Add half of this mixture to an 8x12x2 baking dish. Sprinkle half the grated cheddar then layer in the rest of the mixture and the rest of the cheese. Cake for 15 minutes in a 350 oven.
Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
This meal tastes great and costs next to nothing to prepare!
Ingredients
2 packages of mac and cheese
1 can evaporated milk
1 stick of butter
half lb chop meat
2 links of fresh chorizo
1 sm onion chopped
2 chipotle peppers in adobo sauce chopped fine
1 clove garlic chopped
3 tlbs chopped parsley
2cups frozen peas
8oz grated sharp cheddar cheese
1 half teaspoon cumin
3 tblsp of extra virgin olive oil
Directions
In a large pot bring 2 quarts of water to a boil (prepare 2 packages of mac and cheese according to directions on the box, using the following amounts in place of the normal directions: 1 stick of butter and one can of evaporated milk, and of course the cheese packets that come in the box. Set aside in the pot after it's all mixed and add the peas. Preheat oven to 350. Meanwhile add extra virgin olive oil to a skillet brown the ground beef and chorizo, breaking it apart into small pieces. When almost browned add everything else except the grated cheddar and peas. Cook for 2 to 3 minutes. Then add the meat mixture to the mac and cheese and peas mix well. Add half of this mixture to an 8x12x2 baking dish. Sprinkle half the grated cheddar then layer in the rest of the mixture and the rest of the cheese. Cake for 15 minutes in a 350 oven.
Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
NANCY'S GRILLED PORK CHOPS
Description
A simple & budget friendly pork chop meal the kids will love.
Ingredients
6 LARGE BONLESS PORK CHOPS
1 BOTTLE OF JACK DANILES BBQ SAUCE
1 MED ONION
2 TABLE SPOONS OF CHOPPED GARLIC
SALT AND PEPPER TO TASTE
Directions
FIRE THE GRILL UP AND WHEN IT IS READY THEN SEASON THE CHOPS AND GRILL UNTIL DONE. WHEN DONE, BASTE THE CHOPS WITH THE BBQ SAUCE AND THEN YOUR ARE READY TO CHOW DOWN.
Prep Time: 5 Min
Cook Time: 35 Min
Total Time: 40 Min
Servings: 6
A simple & budget friendly pork chop meal the kids will love.
Ingredients
6 LARGE BONLESS PORK CHOPS
1 BOTTLE OF JACK DANILES BBQ SAUCE
1 MED ONION
2 TABLE SPOONS OF CHOPPED GARLIC
SALT AND PEPPER TO TASTE
Directions
FIRE THE GRILL UP AND WHEN IT IS READY THEN SEASON THE CHOPS AND GRILL UNTIL DONE. WHEN DONE, BASTE THE CHOPS WITH THE BBQ SAUCE AND THEN YOUR ARE READY TO CHOW DOWN.
Prep Time: 5 Min
Cook Time: 35 Min
Total Time: 40 Min
Servings: 6
MEATLOAF
Description
This meatloaf has been in my family for years. Different but oh so good!
Ingredients
5 pounds ground beef
1 pound sauage
1/2 medium onion chopped
2 eggs
1/2 box bran cereal
1/2 cup milk
1/2 cup mustard
1 tsp salt
1 tsp pepper
Directions
Combine all ingredients until well mixed. Press into a 9x15 baking dish. Bake at 350F degrees for 1 hour. Serves 8 with leftovers.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 8
This meatloaf has been in my family for years. Different but oh so good!
Ingredients
5 pounds ground beef
1 pound sauage
1/2 medium onion chopped
2 eggs
1/2 box bran cereal
1/2 cup milk
1/2 cup mustard
1 tsp salt
1 tsp pepper
Directions
Combine all ingredients until well mixed. Press into a 9x15 baking dish. Bake at 350F degrees for 1 hour. Serves 8 with leftovers.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 8
CHICKEN POPPY
Description
Delicious chicken casserole that the whole family, old and young, will love.
Ingredients
1 can cream of chicken soup
1 small carton sour cream
1 whole chicken boiled shredded
1 1/2 pkgs. Ritz crackers
1 small carton of sliced fresh mushroms
1 stick of margarine
Directions
Boil Chicken until ready to fall off bone, shred, and place chicken into a casserole dish. Next, place sliced mushrooms on top of chicken and mix in sour cream and cream of chicken soup together over top of mushrooms. Next, melt 1 stick of butter in microwave add 1 1/2 pkgs. of crumbled Ritz crackers. Place this on top of sour cream mixture and spread evenly. Bake at 425 for 30 min. or until golden brown and bubbly. Enjoy!
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Delicious chicken casserole that the whole family, old and young, will love.
Ingredients
1 can cream of chicken soup
1 small carton sour cream
1 whole chicken boiled shredded
1 1/2 pkgs. Ritz crackers
1 small carton of sliced fresh mushroms
1 stick of margarine
Directions
Boil Chicken until ready to fall off bone, shred, and place chicken into a casserole dish. Next, place sliced mushrooms on top of chicken and mix in sour cream and cream of chicken soup together over top of mushrooms. Next, melt 1 stick of butter in microwave add 1 1/2 pkgs. of crumbled Ritz crackers. Place this on top of sour cream mixture and spread evenly. Bake at 425 for 30 min. or until golden brown and bubbly. Enjoy!
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
TUNA 'N' PEA CASSEROLE
* 6 Servings
* Prep: 20 min. Bake: 40 min.
Ingredients
* 8 ounces uncooked egg noodles
* 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
* 1/2 cup mayonnaise
* 1/2 cup 2% milk
* 2 to 3 teaspoons prepared horseradish
* 1/2 teaspoon dill weed
* 1/8 teaspoon pepper
* 1 cup frozen peas, thawed
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 small onion, chopped
* 1 jar (2 ounces) diced pimientos, drained
* 2 cans (6 ounces each) tuna, drained and flaked
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
Directions
* Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna.
* Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
* Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings.
* Prep: 20 min. Bake: 40 min.
Ingredients
* 8 ounces uncooked egg noodles
* 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
* 1/2 cup mayonnaise
* 1/2 cup 2% milk
* 2 to 3 teaspoons prepared horseradish
* 1/2 teaspoon dill weed
* 1/8 teaspoon pepper
* 1 cup frozen peas, thawed
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 small onion, chopped
* 1 jar (2 ounces) diced pimientos, drained
* 2 cans (6 ounces each) tuna, drained and flaked
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
Directions
* Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna.
* Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
* Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings.
SHREDDED BEEF 'N' SLAW SANDWICHES
* 30 Servings
* Prep: 20 min. Cook: 2-3/4 hours
Ingredients
* 4 pounds beef stew meat, cut into 1-inch cubes
* 2 cups water
* 2 cups ketchup
* 1/2 to 3/4 cup Worcestershire sauce
* 2 tablespoons lemon juice
* 2 tablespoons prepared horseradish
* 1 tablespoon prepared mustard
* 2 teaspoons salt
* 8 cups shredded cabbage
* 30 sandwich buns, split
Directions
* In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
* Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add the shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender.
* Spoon 1/3 cup onto each sandwich bun. Yield: 30 sandwiches.
Nutrition Facts: 1 sandwich equals 322 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 831 mg sodium, 41 g carbohydrate, 1 g fiber, 20 g protein.
* Prep: 20 min. Cook: 2-3/4 hours
Ingredients
* 4 pounds beef stew meat, cut into 1-inch cubes
* 2 cups water
* 2 cups ketchup
* 1/2 to 3/4 cup Worcestershire sauce
* 2 tablespoons lemon juice
* 2 tablespoons prepared horseradish
* 1 tablespoon prepared mustard
* 2 teaspoons salt
* 8 cups shredded cabbage
* 30 sandwich buns, split
Directions
* In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
* Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add the shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender.
* Spoon 1/3 cup onto each sandwich bun. Yield: 30 sandwiches.
Nutrition Facts: 1 sandwich equals 322 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 831 mg sodium, 41 g carbohydrate, 1 g fiber, 20 g protein.
PORK CHOPS IN ORANGE SAUCE
* 4 Servings
* Prep: 20 min. Cook: 20 min.
Ingredients
* 1/4 teaspoon paprika
* 1/4 teaspoon pepper
* 4 boneless pork loin chops (6 ounces each)
* 3/4 cup orange juice
* 2 tablespoons sugar
* 6 whole cloves
* 1/2 teaspoon grated orange peel
* 2 tablespoons all-purpose flour
* 1/4 cup cold water
Directions
* Combine paprika and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops over medium heat.
* Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
* In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops. Yield: 4 servings.
Nutrition Facts: 1 pork chop with 3 tablespoons sauce equals 288 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 47 mg sodium, 14 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
* Prep: 20 min. Cook: 20 min.
Ingredients
* 1/4 teaspoon paprika
* 1/4 teaspoon pepper
* 4 boneless pork loin chops (6 ounces each)
* 3/4 cup orange juice
* 2 tablespoons sugar
* 6 whole cloves
* 1/2 teaspoon grated orange peel
* 2 tablespoons all-purpose flour
* 1/4 cup cold water
Directions
* Combine paprika and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops over medium heat.
* Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
* In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops. Yield: 4 servings.
Nutrition Facts: 1 pork chop with 3 tablespoons sauce equals 288 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 47 mg sodium, 14 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.
PEPPERONI LASAGNA ROLL-UPS
* 3 Servings
* Prep: 25 min. Bake: 25 min.
Ingredients
* 3 lasagna noodles
* 3/4 cup ricotta cheese
* 1/2 teaspoon minced chives
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 24 slices pepperoni
* 3 slices Swiss cheese, cut into thirds
* 1 cup meatless spaghetti sauce
* 1/4 cup shredded Parmesan cheese
Directions
* Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up.
* Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.
* Sprinkle with Parmesan. Let stand for 5 minutes before serving. Yield: 3 servings.
Nutrition Facts: 1 roll-up equals 410 calories, 22 g fat (13 g saturated fat), 68 mg cholesterol, 894 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.
* Prep: 25 min. Bake: 25 min.
Ingredients
* 3 lasagna noodles
* 3/4 cup ricotta cheese
* 1/2 teaspoon minced chives
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 24 slices pepperoni
* 3 slices Swiss cheese, cut into thirds
* 1 cup meatless spaghetti sauce
* 1/4 cup shredded Parmesan cheese
Directions
* Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up.
* Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.
* Sprinkle with Parmesan. Let stand for 5 minutes before serving. Yield: 3 servings.
Nutrition Facts: 1 roll-up equals 410 calories, 22 g fat (13 g saturated fat), 68 mg cholesterol, 894 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.
CREAMY WHITE CHILI
* 7 Servings
* Prep: 10 min. Cook: 40 min.
Ingredients
* 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
* 1 medium onion, chopped
* 1-1/2 teaspoons garlic powder
* 1 tablespoon canola oil
* 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
* 1 can (14-1/2 ounces) chicken broth
* 2 cans (4 ounces each) chopped green chilies
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1 cup (8 ounces) sour cream
* 1/2 cup heavy whipping cream
Directions
* In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
* Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.
* Prep: 10 min. Cook: 40 min.
Ingredients
* 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
* 1 medium onion, chopped
* 1-1/2 teaspoons garlic powder
* 1 tablespoon canola oil
* 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
* 1 can (14-1/2 ounces) chicken broth
* 2 cans (4 ounces each) chopped green chilies
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1 cup (8 ounces) sour cream
* 1/2 cup heavy whipping cream
Directions
* In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
* Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.
TUNA & HAMACHI SASHIMI SALAD
Prepare to expand your horizons with this awesome Asian dish prepared with the freshest of fish. You don't have to venture out to an expensive exotic restaurant. Instead make your own tuna salad that's sure to give your favorite sushi joint a run for its money.
Ingredients
3 pieces of sashimi slices of blue fin tuna (sushi grade)
3 pieces of sashimi slices of yellowtail hamachi (sushi grade)
1/2 hothouse cucumber, very thinly sliced
1 jalapeno chili, thinly sliced
1/4 oz. wasabi caviar
1/4 cup dry mixed seaweed salad, re-hydrated in cold water
3 slices fried garlic chips
3 oz. ponzu
Ingredients for the soy ponzu dressing
1 cup citrus juice
2 cups light soy
1 cup rice wine vin
1/2 cup mirin
1/4 cup sake
1 piece kombu
1 cup bonito flakes
Methods/steps
Mix all ingredients and let marinate for 24 hours.
Strain out all the kombu and bonito.
Serve approximately 3 oz. of the dressing on the side of the salad.
Plating instructions
Place thinly sliced hothouse cucumber in a circular pattern around the rim of the plate.
Place hamachi and tuna in a checkerboard pattern in the center of the plate.
Place 1/4 tsp. wasabi caviar on top of the hamachi slices as well as one piece of fried garlic chip.
Place one thinly sliced jalapeno on top of each tuna slice.
Place a small amount of seaweed salad in the center of the checkerboard pattern.
Fishing for great ways to fillet your favorite seafood? Get this guide to filleting whole fish.
Additional Tips
No Cooking
Ingredients
3 pieces of sashimi slices of blue fin tuna (sushi grade)
3 pieces of sashimi slices of yellowtail hamachi (sushi grade)
1/2 hothouse cucumber, very thinly sliced
1 jalapeno chili, thinly sliced
1/4 oz. wasabi caviar
1/4 cup dry mixed seaweed salad, re-hydrated in cold water
3 slices fried garlic chips
3 oz. ponzu
Ingredients for the soy ponzu dressing
1 cup citrus juice
2 cups light soy
1 cup rice wine vin
1/2 cup mirin
1/4 cup sake
1 piece kombu
1 cup bonito flakes
Methods/steps
Mix all ingredients and let marinate for 24 hours.
Strain out all the kombu and bonito.
Serve approximately 3 oz. of the dressing on the side of the salad.
Plating instructions
Place thinly sliced hothouse cucumber in a circular pattern around the rim of the plate.
Place hamachi and tuna in a checkerboard pattern in the center of the plate.
Place 1/4 tsp. wasabi caviar on top of the hamachi slices as well as one piece of fried garlic chip.
Place one thinly sliced jalapeno on top of each tuna slice.
Place a small amount of seaweed salad in the center of the checkerboard pattern.
Fishing for great ways to fillet your favorite seafood? Get this guide to filleting whole fish.
Additional Tips
No Cooking
BEEF SAUSAGE
If you're not a fan of pork, beef sausage is the perfect non-pig substitute. Use this homemade sausage in a variety of dishes from spaghetti to sandwiches and your family will squeal with delight. In fact, they'll never even know the difference.
Ingredients
5 lb. ground beef
2 1/2 tsp. mustard seeds
2 1/2 tsp. peppercorns
1 tsp. hickory smoke salt
1 1/2 tsp. liquid smoke
1/2 cup water
5 tsp. quick salt
2 1/2 tsp. garlic salt
Methods/steps
Mix well all the ingredients.
Let stand overnight in "fridge".
Next day: roll into 2 loafs.
Wrap in foil.
Bake at 350 degrees for 1 1/2 hours.
Allow cooling before serving.
Unsure how to preserve meat or fish? Well, here comes the brine -- check out these techniques.
Ingredients
5 lb. ground beef
2 1/2 tsp. mustard seeds
2 1/2 tsp. peppercorns
1 tsp. hickory smoke salt
1 1/2 tsp. liquid smoke
1/2 cup water
5 tsp. quick salt
2 1/2 tsp. garlic salt
Methods/steps
Mix well all the ingredients.
Let stand overnight in "fridge".
Next day: roll into 2 loafs.
Wrap in foil.
Bake at 350 degrees for 1 1/2 hours.
Allow cooling before serving.
Unsure how to preserve meat or fish? Well, here comes the brine -- check out these techniques.
SHRIMP SKEWERS
Lay it on the lime with these gourmet grilled shrimp. The tangy taste will only skewer the great shrimp flavor in your favor. Put it to the test at your next barbecue.
Ingredients
2 tbsp. limejuice
2 tbsp. tequila
1/4 cup olive oil
1 pinch garlic salt
1 pinch ground cumin
Ground black pepper to taste
1 lb. large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered
Methods/steps
Whisk together the limejuice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Grilling season is upon us. Learn some timeless techniques with these top grilling tips.
Additional Tips
Ready in 1 hour 20 min
Ingredients
2 tbsp. limejuice
2 tbsp. tequila
1/4 cup olive oil
1 pinch garlic salt
1 pinch ground cumin
Ground black pepper to taste
1 lb. large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered
Methods/steps
Whisk together the limejuice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Grilling season is upon us. Learn some timeless techniques with these top grilling tips.
Additional Tips
Ready in 1 hour 20 min
CHOCOLATE-CHIP COFFEE WAFFLES
Description
Perfect morning breakfast or weekend brunch!
Ingredients
1 cup coffee (hot, strong & fresh)
1 cup cold milk
6 tablespoons sugar
1 package quick-rising dry yeast
1 teaspoon salt
2-1/4 cups flour
4 tablespoons melted butter or vegetable oil
1 cup mini chocolate chips
3 large eggs
2 teaspoons vanilla extract
Directions
Combine & stir flour, yeast, sugar, and salt. Whisk together the milk, coffee, eggs, butter or vegetable oil, and vanilla. Stir into the dry ingredient mixture, stir just enough to blend. Cover with plastic and let sit in a warm place until it rises to about doubled it's original size (about 45 minutes). Fold chocolate chips in after dough rises enough. Preheat waffle iron (also works great as pancakes). Add enough batter to cover the waffle iron. Cook till they are brown (or however you prefer).
Perfect morning breakfast or weekend brunch!
Ingredients
1 cup coffee (hot, strong & fresh)
1 cup cold milk
6 tablespoons sugar
1 package quick-rising dry yeast
1 teaspoon salt
2-1/4 cups flour
4 tablespoons melted butter or vegetable oil
1 cup mini chocolate chips
3 large eggs
2 teaspoons vanilla extract
Directions
Combine & stir flour, yeast, sugar, and salt. Whisk together the milk, coffee, eggs, butter or vegetable oil, and vanilla. Stir into the dry ingredient mixture, stir just enough to blend. Cover with plastic and let sit in a warm place until it rises to about doubled it's original size (about 45 minutes). Fold chocolate chips in after dough rises enough. Preheat waffle iron (also works great as pancakes). Add enough batter to cover the waffle iron. Cook till they are brown (or however you prefer).
PUMPKIN WAFFLES
Description
Orange waffles serve with hot maple syrup on a cold winter morning.
Ingredients
2 c flour
1 Tbsp. baking powder
2 eggs
3 Tbsp. oil or melted butter, plus 1 Tbsp.
1/2 tsp. salt
2 Tbsp. sugar
1 3/4 c milk
1/2 c pumpkin pie mix
Directions
1. Sift the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
2. Separate the eggs combine the yolks with the milk in a separate bowl. Whisk in the butter or oil and the pumpkin mash. Pour over the dry ingredients and stir, Beat the egg whites until stiff and gently fold in the batter.
3. Pour on a greased waffle iron cook until lightly browned or light on the waffle iron go off.
Prep Time: 5 Min
Cook Time: 5 Min
Total Time: 10 Min
Servings: 5
Orange waffles serve with hot maple syrup on a cold winter morning.
Ingredients
2 c flour
1 Tbsp. baking powder
2 eggs
3 Tbsp. oil or melted butter, plus 1 Tbsp.
1/2 tsp. salt
2 Tbsp. sugar
1 3/4 c milk
1/2 c pumpkin pie mix
Directions
1. Sift the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
2. Separate the eggs combine the yolks with the milk in a separate bowl. Whisk in the butter or oil and the pumpkin mash. Pour over the dry ingredients and stir, Beat the egg whites until stiff and gently fold in the batter.
3. Pour on a greased waffle iron cook until lightly browned or light on the waffle iron go off.
Prep Time: 5 Min
Cook Time: 5 Min
Total Time: 10 Min
Servings: 5
BLUEBERRY PANCAKES
Description
Blue berries that are plump, unwrinkled and blue. Berries should be free of sticks, stems and leaves. Wild blueberries are small dark berries, while cultivated blueberries tend to be larger and a less intense blue. Both should have the sweet fresh taste.
Ingredients
1/2 cup low-fat milk
2 Tbsp. margarine, melted
1 egg
1 cup flour
2 tsp. baking powder
2 tsp. sugar
1/2 sugar
Directions
1.Combine milk, melted margarine and egg in a mixing bowl. Mix well. 2.Add the flour, baking powder and sugar to the milk mixture all at once. Stir just enough to wet the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. 3.Gently mix in the blueberries. 4.Cook pancakes on a lightly greased griddle or frying pan. Cook until the cakes are full of bubbles and the under-surface is nicely browned. Lift with a spatula and flip over; brown the other side.
Servings: 4
Blue berries that are plump, unwrinkled and blue. Berries should be free of sticks, stems and leaves. Wild blueberries are small dark berries, while cultivated blueberries tend to be larger and a less intense blue. Both should have the sweet fresh taste.
Ingredients
1/2 cup low-fat milk
2 Tbsp. margarine, melted
1 egg
1 cup flour
2 tsp. baking powder
2 tsp. sugar
1/2 sugar
Directions
1.Combine milk, melted margarine and egg in a mixing bowl. Mix well. 2.Add the flour, baking powder and sugar to the milk mixture all at once. Stir just enough to wet the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. 3.Gently mix in the blueberries. 4.Cook pancakes on a lightly greased griddle or frying pan. Cook until the cakes are full of bubbles and the under-surface is nicely browned. Lift with a spatula and flip over; brown the other side.
Servings: 4
BANANA PANCAKES
Description
Mashed ripe bananas and dash of nutmeg give pancakes a delicious twist. Delicious with maple syrup and some fruit on the side.
Ingredients
Pancake batter for 21-23
2 medium, ripe bananas
1/4 tsp ground nutmeg (fresh is best)
Directions
Mix batter in large bowl according to directions on box, set aside. Mash bananas with a fork and stir in grated nutmeg. Stir banana/nutmeg mixture into pancake batter. Pour 1/4 cup of prepared batter onto hot griddle and turn with a spatula when bubbles form on top. Makes 21-23 pancakes. Serves 3-4 hungry adults.
Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
Mashed ripe bananas and dash of nutmeg give pancakes a delicious twist. Delicious with maple syrup and some fruit on the side.
Ingredients
Pancake batter for 21-23
2 medium, ripe bananas
1/4 tsp ground nutmeg (fresh is best)
Directions
Mix batter in large bowl according to directions on box, set aside. Mash bananas with a fork and stir in grated nutmeg. Stir banana/nutmeg mixture into pancake batter. Pour 1/4 cup of prepared batter onto hot griddle and turn with a spatula when bubbles form on top. Makes 21-23 pancakes. Serves 3-4 hungry adults.
Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
CREPES
Description
Little pancakes you eat with whip cream and fruits.
Ingredients
1 cup flour
1 1/2 cup milk
2 eggs
1 teaspoon oil
2 teaspoon sugar
1/2 teaspoon salt
fruits , whipped cream,nutella,ect, for topping
Directions
blend eggs milk and oil together for a few seconds. then add flour, sugar, and salt mix full and let mixture sit for 1/2 hr
To cook it:
Add butter to a hot pan. Pour in batter and make thin. When cooked add fruits nutella ect. Then turn off fire and add whipped cream.
Little pancakes you eat with whip cream and fruits.
Ingredients
1 cup flour
1 1/2 cup milk
2 eggs
1 teaspoon oil
2 teaspoon sugar
1/2 teaspoon salt
fruits , whipped cream,nutella,ect, for topping
Directions
blend eggs milk and oil together for a few seconds. then add flour, sugar, and salt mix full and let mixture sit for 1/2 hr
To cook it:
Add butter to a hot pan. Pour in batter and make thin. When cooked add fruits nutella ect. Then turn off fire and add whipped cream.
CHICKEN SATAY
Start your meal with our Southeast Asian delicacy. This Thai-style chicken satay is made of chicken marinated in a peanutty sauce, and then grilled. It's a surefire hit with adults and kids alike -- so give it a Thai tonight.
Ingredients
1 lb. chicken tenders or boneless skinless chicken breasts, cut into 8 strips
2 tbsp. reduced-sodium soy sauce
Satay Dipping Sauce
Nonstick cooking spray
2 tbsp. finely chopped onion
1 clove garlic, minced
Dash ground ginger
1/2 cup regular or reduced-fat chunky peanut butter
3 to 4 tbsp. reduced-sodium soy sauce
3 to 4 tbsp. white wine vinegar or rice wine vinegar
1 tsp. sugar
Methods/steps
Place chicken in 8×8-inch baking pan; drizzle with 2 tbsp. soy sauce and toss. Let stand 5 to 10 minutes.
Thread 1 chicken tender on metal or bamboo skewer. Repeat with remaining chicken tenders. Arrange skewers on broiler pan. Broil 4 inches from heat 3 to 5 minutes per side or until chicken is no longer pink in center. Meanwhile, prepare Satay Dipping Sauce. Spray small saucepan with cooking spray; heat over medium heat until hot. Add onion, garlic and ginger; cook and stir 2 to 3 minutes or until onion is tender. Add remaining ingredients; cook 1 minute, stirring constantly, or just until sauce is smooth and hot. Spoon into bowl for dipping. Arrange chicken on serving platter. Serve with Satay Dipping Sauce.
Check out more great kickin' chicken recipes. We have 5-ingredient poultry dishes your family will love.
Ingredients
1 lb. chicken tenders or boneless skinless chicken breasts, cut into 8 strips
2 tbsp. reduced-sodium soy sauce
Satay Dipping Sauce
Nonstick cooking spray
2 tbsp. finely chopped onion
1 clove garlic, minced
Dash ground ginger
1/2 cup regular or reduced-fat chunky peanut butter
3 to 4 tbsp. reduced-sodium soy sauce
3 to 4 tbsp. white wine vinegar or rice wine vinegar
1 tsp. sugar
Methods/steps
Place chicken in 8×8-inch baking pan; drizzle with 2 tbsp. soy sauce and toss. Let stand 5 to 10 minutes.
Thread 1 chicken tender on metal or bamboo skewer. Repeat with remaining chicken tenders. Arrange skewers on broiler pan. Broil 4 inches from heat 3 to 5 minutes per side or until chicken is no longer pink in center. Meanwhile, prepare Satay Dipping Sauce. Spray small saucepan with cooking spray; heat over medium heat until hot. Add onion, garlic and ginger; cook and stir 2 to 3 minutes or until onion is tender. Add remaining ingredients; cook 1 minute, stirring constantly, or just until sauce is smooth and hot. Spoon into bowl for dipping. Arrange chicken on serving platter. Serve with Satay Dipping Sauce.
Check out more great kickin' chicken recipes. We have 5-ingredient poultry dishes your family will love.
FRUIT GLAZED SPIRAL HAM
* 16-20 Servings
* Prep: 10 min. Bake: 2 hours
Ingredients
* 1 bone-in fully cooked spiral-sliced ham (8 to 10 pounds)
* 1 can (8 ounces) unsweetened crushed pineapple, drained
* 1/2 cup apricot jam
* 1 tablespoon spicy brown mustard
* 2 teaspoons prepared horseradish
Directions
* Place ham on a rack in a large roasting pan. Cover and bake at 325° for 1-1/2 hours.
* Combine the pineapple, jam, mustard and horseradish; spread over ham. Bake, uncovered, for 30-45 minutes or until a meat thermometer reads 140°. Yield: 16-20 servings.
Nutrition Facts: 6 ounces ham equals 248 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 1,648 mg sodium, 20 g carbohydrate, trace fiber, 33 g protein.
* Prep: 10 min. Bake: 2 hours
Ingredients
* 1 bone-in fully cooked spiral-sliced ham (8 to 10 pounds)
* 1 can (8 ounces) unsweetened crushed pineapple, drained
* 1/2 cup apricot jam
* 1 tablespoon spicy brown mustard
* 2 teaspoons prepared horseradish
Directions
* Place ham on a rack in a large roasting pan. Cover and bake at 325° for 1-1/2 hours.
* Combine the pineapple, jam, mustard and horseradish; spread over ham. Bake, uncovered, for 30-45 minutes or until a meat thermometer reads 140°. Yield: 16-20 servings.
Nutrition Facts: 6 ounces ham equals 248 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 1,648 mg sodium, 20 g carbohydrate, trace fiber, 33 g protein.
EASY CRESCENT ROLLS
* 36 Servings
* Prep: 20 min. + rising Bake: 10 min.
Ingredients
* 1 package (1/4 ounce) active dry yeast
* 1 cup warm water (110° to 115°)
* 3 eggs
* 4 to 4-1/2 cups all-purpose flour
* 1/2 cup sugar
* 1 teaspoon salt
* 1/2 cup shortening
Directions
* In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until light lemon-color. Add to yeast mixture; set aside. In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
* Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
* Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 93 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 71 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.
* Prep: 20 min. + rising Bake: 10 min.
Ingredients
* 1 package (1/4 ounce) active dry yeast
* 1 cup warm water (110° to 115°)
* 3 eggs
* 4 to 4-1/2 cups all-purpose flour
* 1/2 cup sugar
* 1 teaspoon salt
* 1/2 cup shortening
Directions
* In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until light lemon-color. Add to yeast mixture; set aside. In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
* Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
* Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 93 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 71 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.
INDIVIDUAL BRUNCH CASSEROLES
* 4 Servings
* Prep: 20 min. Bake: 25 min.
Ingredients
* 3 cups shredded uncooked potatoes
* 3/4 cup diced onion
* 1/2 cup diced celery
* 1/2 cup diced green pepper
* 2 to 4 tablespoons canola oil
* 4 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 pound sliced bacon, cooked and crumbled
* 1 can (4 ounces) mushroom stems and pieces, drained
Directions
* In a large skillet, saute the potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp- tender. If necessary, add additional oil to prevent sticking. Remove from the heat.
* In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
* Bake, uncovered, at 350° for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 507 calories, 31 g fat (12 g saturated fat), 261 mg cholesterol, 995 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.
* Prep: 20 min. Bake: 25 min.
Ingredients
* 3 cups shredded uncooked potatoes
* 3/4 cup diced onion
* 1/2 cup diced celery
* 1/2 cup diced green pepper
* 2 to 4 tablespoons canola oil
* 4 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 pound sliced bacon, cooked and crumbled
* 1 can (4 ounces) mushroom stems and pieces, drained
Directions
* In a large skillet, saute the potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp- tender. If necessary, add additional oil to prevent sticking. Remove from the heat.
* In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
* Bake, uncovered, at 350° for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 507 calories, 31 g fat (12 g saturated fat), 261 mg cholesterol, 995 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.
CARROT RAISIN SALAD
* 8 Servings
* Prep/Total Time: 10 min.
Ingredients
* 4 cups shredded carrots (about 4 large)
* 3/4 to 1-1/2 cups raisins
* 1/4 cup mayonnaise
* 2 tablespoons sugar
* 2 to 3 tablespoons milk
Directions
* Place carrots and raisins in a large bowl. In a small bowl, combine the salad dressing, sugar and enough milk to achieve dressing consistency. Pour over carrot mixture; toss to coat. Yield: 8 servings.
Diabetic Exchanges: One serving (prepared with skim milk and 1 cup raisins) equals 1 fruit, 1 vegetables, 1/2 fat; also, 110 calories, 80 mg sodium, 2 mg cholesterol, 24 gm carbohydrate, 1 gm protein, 2 gm fat.
* Prep/Total Time: 10 min.
Ingredients
* 4 cups shredded carrots (about 4 large)
* 3/4 to 1-1/2 cups raisins
* 1/4 cup mayonnaise
* 2 tablespoons sugar
* 2 to 3 tablespoons milk
Directions
* Place carrots and raisins in a large bowl. In a small bowl, combine the salad dressing, sugar and enough milk to achieve dressing consistency. Pour over carrot mixture; toss to coat. Yield: 8 servings.
Diabetic Exchanges: One serving (prepared with skim milk and 1 cup raisins) equals 1 fruit, 1 vegetables, 1/2 fat; also, 110 calories, 80 mg sodium, 2 mg cholesterol, 24 gm carbohydrate, 1 gm protein, 2 gm fat.
DEVILED EGGS W/ DILL
* 6 Servings
* Prep/Total Time: 20 min.
Ingredients
* 6 hard-cooked eggs
* 2 tablespoons reduced-fat mayonnaise
* 1-1/2 teaspoons cider vinegar
* 3/4 teaspoon prepared mustard
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* Dash pepper
* 12 fresh dill sprigs
Directions
* Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
* In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving. Yield: 1 dozen.
Nutrition Facts: 2 egg halves equals 74 calories, 5 g fat (1 g saturated fat), 144 mg cholesterol, 207 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
* Prep/Total Time: 20 min.
Ingredients
* 6 hard-cooked eggs
* 2 tablespoons reduced-fat mayonnaise
* 1-1/2 teaspoons cider vinegar
* 3/4 teaspoon prepared mustard
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* Dash pepper
* 12 fresh dill sprigs
Directions
* Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
* In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving. Yield: 1 dozen.
Nutrition Facts: 2 egg halves equals 74 calories, 5 g fat (1 g saturated fat), 144 mg cholesterol, 207 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
SLOW-COOKED BEEF BRISKET
Want to know where the beef is? Look no further than this slow-cooked brisket, marinated in red wine vinegar, chili sauce and more.
Ingredients
1 first cut beef brisket 1 bottle of chili sauce Red wine vinegar 1 onion 1 clove garlic Salt and pepper
Methods/steps
Lightly salt and pepper both sides of meat and place in crock-pot. Pour over chili sauce. Fill empty chili sauce bottle with red wine vinegar and pour over meat. Mince garlic and sprinkle over top. Slice onion and neatly place slices covering meat. Cook several hours. Let meat cool completely, then refrigerate. Meat can be refrigerated overnight if you desire. Thin slice against the grain and place on deep serving platter. Neatly place sliced onions on top of meat. Heat gravy in a saucepan just before boiling. Pour heavily over meat and serve.
Looking for was to add flavor to your food without adding fat? Check out these helpful hints.
Additional Tips
Ready in 4 hours
Ingredients
1 first cut beef brisket 1 bottle of chili sauce Red wine vinegar 1 onion 1 clove garlic Salt and pepper
Methods/steps
Lightly salt and pepper both sides of meat and place in crock-pot. Pour over chili sauce. Fill empty chili sauce bottle with red wine vinegar and pour over meat. Mince garlic and sprinkle over top. Slice onion and neatly place slices covering meat. Cook several hours. Let meat cool completely, then refrigerate. Meat can be refrigerated overnight if you desire. Thin slice against the grain and place on deep serving platter. Neatly place sliced onions on top of meat. Heat gravy in a saucepan just before boiling. Pour heavily over meat and serve.
Looking for was to add flavor to your food without adding fat? Check out these helpful hints.
Additional Tips
Ready in 4 hours
GRILLED SALMON W/ APPLE MARINADE
Description
This has a great apple flavor to it! Can be made on the grill or broiler.
Ingredients
3/4 cup apple juice
1 clove of garlic chopped
pepper to taste
6 tbsp. soy sauce
1 tbsp. butter or margarine
6 salmon filets
Directions
In a saucepan, heat the apple juice, soy sauce, butter, pepper and garlic. Bring to a boil. Let mixture cool. Place salmon fillets in a deep dish and poor marinate all over. Leave for one hour or more in the refrigerator. Grill or broil under a hot broiler for 8 to 10 minutes.
This has a great apple flavor to it! Can be made on the grill or broiler.
Ingredients
3/4 cup apple juice
1 clove of garlic chopped
pepper to taste
6 tbsp. soy sauce
1 tbsp. butter or margarine
6 salmon filets
Directions
In a saucepan, heat the apple juice, soy sauce, butter, pepper and garlic. Bring to a boil. Let mixture cool. Place salmon fillets in a deep dish and poor marinate all over. Leave for one hour or more in the refrigerator. Grill or broil under a hot broiler for 8 to 10 minutes.
BLACK BEANS AND RICE
Description
Peppery beans and rice!
Ingredients
1 can black beans, drained
1 can chicken broth
1 can Rotell tomatoes with green chiles, lime juice and celantro
1/2 cup uncooked rice
1/2 cup corn, preferrably frozen corn
sour cream
Directions
Mix together all ingredients (except corn and sour cream) and cook over low heat for 20 minutes. Add corn and reheat. Finally, serve in a bowl and add a large tablespoon of sour cream in the center. ENJOY!
Peppery beans and rice!
Ingredients
1 can black beans, drained
1 can chicken broth
1 can Rotell tomatoes with green chiles, lime juice and celantro
1/2 cup uncooked rice
1/2 cup corn, preferrably frozen corn
sour cream
Directions
Mix together all ingredients (except corn and sour cream) and cook over low heat for 20 minutes. Add corn and reheat. Finally, serve in a bowl and add a large tablespoon of sour cream in the center. ENJOY!
NEOPOLITAN PIZZA
Talk about a pizza heaven. This homemade pie is a real special delivery that will have you swearing off the store-bought brands. Enjoy a slice of heaven tonight!
Ingredients
1 cup ripe tomatoes, seeded, drained and cut into strips. 5 tbsp. olive oil Salt 3 medium cloves garlic (to taste), peeled and sliced very thin 2 tsp. oregano 1 cup sliced mozzarella Pizza Dough
Methods/steps
Place oven rack at top of oven. Use a baking stone or quarry tiles to line the oven rack. Preheat oven to 450 degrees. (at least 30 minutes) Roll out the pizza dough on a floured surface, turning occasionally, into a circle 10- 11-inches in diameter - until it is about 1/4" thick. Pinch the outside rim of the circle to create a slightly raised edge to retain the sauce. Place the pizza on a floured baker's paddle, or a thick piece of cardboard. When the oven is hot and you are ready to bake the pizza: Spread the tomato sauce on the dough. Sprinkle with 2 or 3 pinches of salt, the garlic slivers and oregano. Top with cheese. Slide the pizza onto the baker's stone or tiles. Bake for 8-12 minutes, until the outer edge is a deep golden brown.
There's more where this came from. Check out more healthy, delicious pizza recipes.
Ingredients
1 cup ripe tomatoes, seeded, drained and cut into strips. 5 tbsp. olive oil Salt 3 medium cloves garlic (to taste), peeled and sliced very thin 2 tsp. oregano 1 cup sliced mozzarella Pizza Dough
Methods/steps
Place oven rack at top of oven. Use a baking stone or quarry tiles to line the oven rack. Preheat oven to 450 degrees. (at least 30 minutes) Roll out the pizza dough on a floured surface, turning occasionally, into a circle 10- 11-inches in diameter - until it is about 1/4" thick. Pinch the outside rim of the circle to create a slightly raised edge to retain the sauce. Place the pizza on a floured baker's paddle, or a thick piece of cardboard. When the oven is hot and you are ready to bake the pizza: Spread the tomato sauce on the dough. Sprinkle with 2 or 3 pinches of salt, the garlic slivers and oregano. Top with cheese. Slide the pizza onto the baker's stone or tiles. Bake for 8-12 minutes, until the outer edge is a deep golden brown.
There's more where this came from. Check out more healthy, delicious pizza recipes.
GRANDMA'S CORN CASSEROLE
Description
A delicious comfort food recipe for dinner.
Ingredients
1 lb. ground beef
1/4 cup chopped white onion
2 cloves chopped garlic
1 lg. can of cream corn
2-3 cups mashed potatoes
2 tablespoons butter
Directions
Brown the ground beef with the onion and garlic and then drain off the excess grease. Put the ground beef mixture onto the bottom of a lightly greased casserole dish and pour the cream corn evenly on top of the beef mixture. Top the cream corn with the mashed potatoes and spread evenly. Dot the top of the mashed potatoes with butter and place in a pre-heated 350 degree oven for 30 minutes. Enjoy!
Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr
A delicious comfort food recipe for dinner.
Ingredients
1 lb. ground beef
1/4 cup chopped white onion
2 cloves chopped garlic
1 lg. can of cream corn
2-3 cups mashed potatoes
2 tablespoons butter
Directions
Brown the ground beef with the onion and garlic and then drain off the excess grease. Put the ground beef mixture onto the bottom of a lightly greased casserole dish and pour the cream corn evenly on top of the beef mixture. Top the cream corn with the mashed potatoes and spread evenly. Dot the top of the mashed potatoes with butter and place in a pre-heated 350 degree oven for 30 minutes. Enjoy!
Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr
CRISPY-TANGERINE-FLAVORED CHICKEN
Description
A unique twist to your typical beef stir-fry. Instead of beef tips with spicy peppers and onions, this recipe provides us with not only a fair share of vegetables, but a crispy-textured chicken with a delicious multi-layered sauce to garnish them with.
Ingredients
Marinade
1 fl oz. light soy sauce
1 fl oz. sweetened sake
2 Tsp minced garlic
2 Tsp ground white pepper
2 lb chicken thighs, cut into 1 in cubes
32 fl oz. vegetable oil
Coating
1 egg
4 fl oz water
6 oz cornstarch
Prep/Cooking
2 fl oz peanut oil
2 Tsp minced garlic
½ oz thinly sliced green onions
½ oz dried tangerine skin, minced
2 Tsp dried red chiles
8 oz white mushrooms, quartered
8 oz red peppers, diced 1 in. squares
8 oz broccoli florets, blanched
14 fl oz *Sweet Garlic Sauce (below)
*Sweet Garlic Sauce
Makes 32 fl oz
2½ fl oz vegetable oil
2 Tsp minced Ginger
1 oz minced garlic
1¼ oz minced green onions
2 Tsp Tabasco Sauce
6 fl oz light soy sauce
2½-rice wine
2½-rice vinegar
10 fl oz chicken stock
5 oz sugar
2 tsp Sesame oil
3 oz cornstarch and water, to thicken sauce.
Directions
*Sweet Garlic Sauce Procedures
1. Heat the vegetable oil in a wok over medium-high heat. Add the ginger, garlic, and green onions and stir-fry until aromatic, 15 to 30 seconds.
2. Add the Tabasco Sauce and stir-fry for 15 to 30 seconds.
3. Add the soy sauce, rice wine, vinegar, and stock. Bring the mixture to a boil.
4. Stir in the sugar and sesame oil and return to a boil.
5. Gradually add the cornstarch slurry to the sauce until it becomes medium thick. Careful not to over do it.
6. The sauce is now ready for use can be rapidly cooled for later use.
Procedures
1. To make the marinade, simply combine the soy sauce, sweetened sake, garlic, salt and pepper. Pour the mixture over the already cut chicken, and marinate in the refrigerator for 20 minutes.
2. Heat the vegetable oil to 350 degrees F.
3. To make the coating, combine the egg, water, and cornstarch to make a smooth paste. Drain the chicken from the marinade and cover it with the coating mixture.
4. Fry the chicken until it is golden brown, crispy, and cooked throughout. This usually takes about 2-3 minutes. Drain briefly on absorbent paper towels and keep warm.
5. Heat the peanut oil in a wok over medium-high heat. Add the ginger, garlic, green onions, tangerine skin, and chilies and stir-fry until aromatic (15-30 secs).
6. Add the mushrooms and red peppers and stir-fry for 1-2 minutes. Then add the broccoli and stir-fry for 1-2 minutes.
7. Add the fried chicken to the stir-fry only to reheat.
8. Slowly add the sweet garlic sauce stirring constantly to coat chicken and vegetables.
9. Serve immediately.
Prep Time: 35 Min
Cook Time: 12 Min
Total Time: 47 Min
Servings: 10
A unique twist to your typical beef stir-fry. Instead of beef tips with spicy peppers and onions, this recipe provides us with not only a fair share of vegetables, but a crispy-textured chicken with a delicious multi-layered sauce to garnish them with.
Ingredients
Marinade
1 fl oz. light soy sauce
1 fl oz. sweetened sake
2 Tsp minced garlic
2 Tsp ground white pepper
2 lb chicken thighs, cut into 1 in cubes
32 fl oz. vegetable oil
Coating
1 egg
4 fl oz water
6 oz cornstarch
Prep/Cooking
2 fl oz peanut oil
2 Tsp minced garlic
½ oz thinly sliced green onions
½ oz dried tangerine skin, minced
2 Tsp dried red chiles
8 oz white mushrooms, quartered
8 oz red peppers, diced 1 in. squares
8 oz broccoli florets, blanched
14 fl oz *Sweet Garlic Sauce (below)
*Sweet Garlic Sauce
Makes 32 fl oz
2½ fl oz vegetable oil
2 Tsp minced Ginger
1 oz minced garlic
1¼ oz minced green onions
2 Tsp Tabasco Sauce
6 fl oz light soy sauce
2½-rice wine
2½-rice vinegar
10 fl oz chicken stock
5 oz sugar
2 tsp Sesame oil
3 oz cornstarch and water, to thicken sauce.
Directions
*Sweet Garlic Sauce Procedures
1. Heat the vegetable oil in a wok over medium-high heat. Add the ginger, garlic, and green onions and stir-fry until aromatic, 15 to 30 seconds.
2. Add the Tabasco Sauce and stir-fry for 15 to 30 seconds.
3. Add the soy sauce, rice wine, vinegar, and stock. Bring the mixture to a boil.
4. Stir in the sugar and sesame oil and return to a boil.
5. Gradually add the cornstarch slurry to the sauce until it becomes medium thick. Careful not to over do it.
6. The sauce is now ready for use can be rapidly cooled for later use.
Procedures
1. To make the marinade, simply combine the soy sauce, sweetened sake, garlic, salt and pepper. Pour the mixture over the already cut chicken, and marinate in the refrigerator for 20 minutes.
2. Heat the vegetable oil to 350 degrees F.
3. To make the coating, combine the egg, water, and cornstarch to make a smooth paste. Drain the chicken from the marinade and cover it with the coating mixture.
4. Fry the chicken until it is golden brown, crispy, and cooked throughout. This usually takes about 2-3 minutes. Drain briefly on absorbent paper towels and keep warm.
5. Heat the peanut oil in a wok over medium-high heat. Add the ginger, garlic, green onions, tangerine skin, and chilies and stir-fry until aromatic (15-30 secs).
6. Add the mushrooms and red peppers and stir-fry for 1-2 minutes. Then add the broccoli and stir-fry for 1-2 minutes.
7. Add the fried chicken to the stir-fry only to reheat.
8. Slowly add the sweet garlic sauce stirring constantly to coat chicken and vegetables.
9. Serve immediately.
Prep Time: 35 Min
Cook Time: 12 Min
Total Time: 47 Min
Servings: 10
BEST MINT SHERBET
Talk about a pairing that was mint to be. Lemon and mint come together in this creamy, dreamy sherbert that's sure to tickle your tastebuds. You'll love every spoonful.
Ingredients
4 cups granulated sugar 1 bunch fresh mint leaves, washed 7 cups water, divided Juice of 4 lemons 2 (6 oz.) cans frozen orange juice concentrate, thawed 1 pint whipping cream, whipped 2 egg whites, stiffly beaten
Methods/steps
Heat the sugar, mint leaves and 2 cups of the water until sugar is dissolved. Simmer mixture for 30 minutes, then strain. Cool. Combine mint syrup with juices and remaining water. Place in freezer container and partially freeze. Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture. Continue freezing until firm. Serve or pack in plastic containers and store in freezer.
Check out these 10 diet-friendly ways to satisfy a sweet tooth.
Ingredients
4 cups granulated sugar 1 bunch fresh mint leaves, washed 7 cups water, divided Juice of 4 lemons 2 (6 oz.) cans frozen orange juice concentrate, thawed 1 pint whipping cream, whipped 2 egg whites, stiffly beaten
Methods/steps
Heat the sugar, mint leaves and 2 cups of the water until sugar is dissolved. Simmer mixture for 30 minutes, then strain. Cool. Combine mint syrup with juices and remaining water. Place in freezer container and partially freeze. Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture. Continue freezing until firm. Serve or pack in plastic containers and store in freezer.
Check out these 10 diet-friendly ways to satisfy a sweet tooth.
LEMON LIQUEUR AKA LIMONCELLO
Come on baby, let's do the twist. This lemon liqueur may have a wicked bite, but it's basically the adult version of spiked lemonade drink. You'll love it.
Ingredients
* 15 thick-skinned lemons
* 2 - 750 ml- bottles liqueur
* 4 1/2 cups granulated sugar
* 5 cups water
Methods/steps
Wash the lemons in hot water before you start. Remove the peel with a vegetable peeler, removing all white pith on the back of the peel by scraping with a knife, and put the peels into a 4-quart Mason jar. Add 1 bottle of liqueur and stir. Cover the jar, date it, and put it to rest in a dark cabinet at room temperature. After 40 days, take out the liqueur-lemon mixture. In a saucepan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes. Add the sugar syrup to the vodka-lemon mixture along with the second bottle of vodka. Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark cabinet and store for 40 more days. At day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel. Pour into clean, unused bottles with caps or decorative corked bottles. Store the bottles in the pantry, but put one bottle at a time in the freezer until ready for use.
If you've sworn off sugar, sweeten the deal with the natural benefits of Stevia. Learn more.
Ingredients
* 15 thick-skinned lemons
* 2 - 750 ml- bottles liqueur
* 4 1/2 cups granulated sugar
* 5 cups water
Methods/steps
Wash the lemons in hot water before you start. Remove the peel with a vegetable peeler, removing all white pith on the back of the peel by scraping with a knife, and put the peels into a 4-quart Mason jar. Add 1 bottle of liqueur and stir. Cover the jar, date it, and put it to rest in a dark cabinet at room temperature. After 40 days, take out the liqueur-lemon mixture. In a saucepan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes. Add the sugar syrup to the vodka-lemon mixture along with the second bottle of vodka. Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark cabinet and store for 40 more days. At day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel. Pour into clean, unused bottles with caps or decorative corked bottles. Store the bottles in the pantry, but put one bottle at a time in the freezer until ready for use.
If you've sworn off sugar, sweeten the deal with the natural benefits of Stevia. Learn more.
MINI MEATBALLS
The only thing small about these mini meatballs is their size. Chock full of big flavor, you can enjoy these beefy treats as an appetizer, a snack or a mouth-watering meal. You decide!
Ingredients
1 lb. ground beef 1 (1 oz.) packet Salad Dressing Mix 2 tbsp. butter 1/2 cup beef broth
Methods/steps
Combine ground beef and seasoning and salad dressing mix. Shape into meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer for 10 to 15 minutes or until meatballs are cooked through. Serve warm with wooden picks.
These meatballs make a great small meal. Find out why it's sometime better to downsize come mealtime.
Additional Tips
Ready in 35 min.
Ingredients
1 lb. ground beef 1 (1 oz.) packet Salad Dressing Mix 2 tbsp. butter 1/2 cup beef broth
Methods/steps
Combine ground beef and seasoning and salad dressing mix. Shape into meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer for 10 to 15 minutes or until meatballs are cooked through. Serve warm with wooden picks.
These meatballs make a great small meal. Find out why it's sometime better to downsize come mealtime.
Additional Tips
Ready in 35 min.
HEAVENLY FRUIT SALAD FOR A CROWD
Description
This is a refreshingly cold fruit salad you will enjoy.
Ingredients
7 bananas
2 8 Oz. cans Mandarin Oranges (or use fresh oranges)
1 large can 28 oz. Fruit Cocktail
2 No. 303 cans Pineapple Chunks
12-16 ounce container of frozen whipped topping
(you can use real whipped cream if desired)
16-18 oz. bag of frozen Blackberries (no juice)
(Raspberries can be substituted)
Directions
Makes 12-14 cups of salad. Directions: Remove whipped topping from the freezer 5 minutes ahead of time. 1. Secure a very large bowl and strainer. 2. Put the strainer in the bowl. 3. Slice the bananas and put in strainer. 4. Open all cans of fruit and pour into the strainer with the bananas to drain the juice. 5. Remove the strainer from the bowl. Discard juice, or put in container in the refrigerator to use at a later date. 6. Fold the whipped topping into the canned fruit. At the last minute before serving, add the frozen Blackberries and stir carefully until the salad is pale pink. Serve and Enjoy. This salad will turn purple after dinner, but it still tastes great.
This is a refreshingly cold fruit salad you will enjoy.
Ingredients
7 bananas
2 8 Oz. cans Mandarin Oranges (or use fresh oranges)
1 large can 28 oz. Fruit Cocktail
2 No. 303 cans Pineapple Chunks
12-16 ounce container of frozen whipped topping
(you can use real whipped cream if desired)
16-18 oz. bag of frozen Blackberries (no juice)
(Raspberries can be substituted)
Directions
Makes 12-14 cups of salad. Directions: Remove whipped topping from the freezer 5 minutes ahead of time. 1. Secure a very large bowl and strainer. 2. Put the strainer in the bowl. 3. Slice the bananas and put in strainer. 4. Open all cans of fruit and pour into the strainer with the bananas to drain the juice. 5. Remove the strainer from the bowl. Discard juice, or put in container in the refrigerator to use at a later date. 6. Fold the whipped topping into the canned fruit. At the last minute before serving, add the frozen Blackberries and stir carefully until the salad is pale pink. Serve and Enjoy. This salad will turn purple after dinner, but it still tastes great.
ORANGE BASIL SHRIMP SKEWERS
Description
Grilled or baked shrimp skewers marinated and basted with an orange basil sauce.
Ingredients
1 pound medium shrimp, peeled and deveined
1 can frozen orange juice concentrate, thawed
3 TBSP papaya juice or pineapple juice
2 tsp cornstarch
1 bunch basil chopped
1 pound applewood smoked bacon
Directions
Preheat oven to 350F. Arrange bacon in a single layer on sheet pan lined with parchment paper. Bake for 5 minutes, set aside. In a medium sauce pan combine the orange juice concentrate, chopped basil, and the juice. Place the shrimp in a shallow baking dish and pour 1/2 of the orange juice mixture over the shrimp. Cover and put in the refrigerator to marinate, turning occasionally. Heat the other half of the orange juice mixture over low heat. Stir the cornstarch into a small amount of water to dissolve; add to orange juice mixture. Cook until thickened and keep warm until ready to serve. If the sauce thickens too much, add a little juice to thin to desired consistency. Wrap the shrimp with bacon (reserve the marinade) and put them onto skewers. Grill for 3-4 minutes on each side on medium heat until shrimp are pink, basting with the reserved marinade. Serve with the orange basil sauce. This dish can also be baked, just place skewers on baking sheet lined with parchment paper and cook at 350F for 4-5 minutes until shrimp are pink, turning once and baste with the reserved marinade.
Prep Time: 20 Min
Cook Time: 4 Min
Total Time: 24 Min
Servings: 4
Grilled or baked shrimp skewers marinated and basted with an orange basil sauce.
Ingredients
1 pound medium shrimp, peeled and deveined
1 can frozen orange juice concentrate, thawed
3 TBSP papaya juice or pineapple juice
2 tsp cornstarch
1 bunch basil chopped
1 pound applewood smoked bacon
Directions
Preheat oven to 350F. Arrange bacon in a single layer on sheet pan lined with parchment paper. Bake for 5 minutes, set aside. In a medium sauce pan combine the orange juice concentrate, chopped basil, and the juice. Place the shrimp in a shallow baking dish and pour 1/2 of the orange juice mixture over the shrimp. Cover and put in the refrigerator to marinate, turning occasionally. Heat the other half of the orange juice mixture over low heat. Stir the cornstarch into a small amount of water to dissolve; add to orange juice mixture. Cook until thickened and keep warm until ready to serve. If the sauce thickens too much, add a little juice to thin to desired consistency. Wrap the shrimp with bacon (reserve the marinade) and put them onto skewers. Grill for 3-4 minutes on each side on medium heat until shrimp are pink, basting with the reserved marinade. Serve with the orange basil sauce. This dish can also be baked, just place skewers on baking sheet lined with parchment paper and cook at 350F for 4-5 minutes until shrimp are pink, turning once and baste with the reserved marinade.
Prep Time: 20 Min
Cook Time: 4 Min
Total Time: 24 Min
Servings: 4
POTATO SALAD W/ BACON
Description
You won't get water logged potatoes with this recipe.
Ingredients
7 red potatoes - made in microwave according to the heating levels of your mic ( usually 5-6 minutes for each potato)
1/2 cup total of bell peppers, red, yellow, green
3 tablespoons sweet relish
1/2 tsp celery seed
1/2 cup shredded carrot
2 hard boiled eggs mashed
1/2 cup celery diced small
mayonnaise to desired texture
milk to loosen the mayonnaise
sugar to taste
squirt of deli mustard
6 strips of bacon fried crisp or imitation bacon bits
fresh parsley
paprika
Directions
Microwave your potatoes, slice them or cube them when cool, leave skins on, place in a big bowl. boil your eggs and mash them with a fork, add to bowl. Finely chop bell peppers and celery, add to bowl. Bake the bacon in the oven on a broiler pan to drain all grease. Crumble when cool and add to bowl. Add 3 heaping tablespoons of sweet relish, 1/2 tsp of celery seed to bowl. 1/2 cup of shredded carrot, add to bowl. Shake container of deli mustard and give it one squeeze into the bowl with the remaining ingredients. In a separate bowl add mayonnaise, some milk (mayonnaise and milk are not measured, use desired texture)and wisp until smooth. Add a little sugar, again to taste. Pour in small portions the mayonnaise mixture over the ingredients in the bowl until you get the desired texture you want. Mix thoroughly. garnish with fresh parsley sprigs and paprika. Preparation time 35 minutes including cooking time because while you are doing the microwaving of the potatoes, you can be boiling the eggs and baking the bacon, while you are chopping the vegetables and adding the other ingredients to the bowl, makes 6 servings.
Prep Time: 35 Min
Cook Time: 35 Min
Total Time: 1 Hr 10 Min
Servings: 6
.
You won't get water logged potatoes with this recipe.
Ingredients
7 red potatoes - made in microwave according to the heating levels of your mic ( usually 5-6 minutes for each potato)
1/2 cup total of bell peppers, red, yellow, green
3 tablespoons sweet relish
1/2 tsp celery seed
1/2 cup shredded carrot
2 hard boiled eggs mashed
1/2 cup celery diced small
mayonnaise to desired texture
milk to loosen the mayonnaise
sugar to taste
squirt of deli mustard
6 strips of bacon fried crisp or imitation bacon bits
fresh parsley
paprika
Directions
Microwave your potatoes, slice them or cube them when cool, leave skins on, place in a big bowl. boil your eggs and mash them with a fork, add to bowl. Finely chop bell peppers and celery, add to bowl. Bake the bacon in the oven on a broiler pan to drain all grease. Crumble when cool and add to bowl. Add 3 heaping tablespoons of sweet relish, 1/2 tsp of celery seed to bowl. 1/2 cup of shredded carrot, add to bowl. Shake container of deli mustard and give it one squeeze into the bowl with the remaining ingredients. In a separate bowl add mayonnaise, some milk (mayonnaise and milk are not measured, use desired texture)and wisp until smooth. Add a little sugar, again to taste. Pour in small portions the mayonnaise mixture over the ingredients in the bowl until you get the desired texture you want. Mix thoroughly. garnish with fresh parsley sprigs and paprika. Preparation time 35 minutes including cooking time because while you are doing the microwaving of the potatoes, you can be boiling the eggs and baking the bacon, while you are chopping the vegetables and adding the other ingredients to the bowl, makes 6 servings.
Prep Time: 35 Min
Cook Time: 35 Min
Total Time: 1 Hr 10 Min
Servings: 6
.
TERIYAKI GRILLED PORK TENDERLOIN
Description
This recipe is guaranteed to be a hit at your next BBQ.
Ingredients
2 lb Pork Tenderloin
1 cup orange juice
1/4 cup soy sauce
1 TBSP grated ginger
1 TBSP brown sugar
Directions
Mix marinade ingredients together. Place pork in ziplock bag and pour marinade into bag. For best results, refrigerate for several hours to allow the marinade to seep through. Place on grill over medium flame and cook for 30 to 40 minutes with cover closed. Turn several times until done to desired taste. Your friends will LOVE it.
This recipe is guaranteed to be a hit at your next BBQ.
Ingredients
2 lb Pork Tenderloin
1 cup orange juice
1/4 cup soy sauce
1 TBSP grated ginger
1 TBSP brown sugar
Directions
Mix marinade ingredients together. Place pork in ziplock bag and pour marinade into bag. For best results, refrigerate for several hours to allow the marinade to seep through. Place on grill over medium flame and cook for 30 to 40 minutes with cover closed. Turn several times until done to desired taste. Your friends will LOVE it.
MARINATED PASTA SALAD
Description
Wonderful pasta salad full of fresh veggies and lots of flavor! This is the dish they ask me to bring when we go to family get-togethers.
Ingredients
1 lb box medium pasta shells (cooked firm)
1 tablespoon Lawry's seasoning salt
1 tablespoon Accent
1/2 teaspoon garlic powder
1 1/2 tablespoon lemon juice
1 1/2 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
2 chopped peppers (green, yellow or red, whatever you prefer)
1 small can diced black olives (drained)
1 jar diced pimentos (drained)
1 3/4 cup sour cream (more or less, to your taste)
Directions
Cook pasta until done but still firm. Drain and rinse with cold water until pasta is cold. Let it sit for a minute to completely drain. In large bowl, mix seasoning salt, accent, garlic, lemon juice and oil. Add past and mix well. Cover and refrigerate 4-5 hours, stirring from bottom each hour. (If you have tightly fitted lid for the bowl, just shake it up!)
Add the vegetables and sour cream, stir and serve cold. For leftovers, add cooked, cubed chicken breast for a great meal! Please note that the prep time listed below does not allow for the marinating time in the fridge.
Prep Time: 30 Min
Cook Time: 15 Min
Total Time: 45 Min
Servings: 14
Wonderful pasta salad full of fresh veggies and lots of flavor! This is the dish they ask me to bring when we go to family get-togethers.
Ingredients
1 lb box medium pasta shells (cooked firm)
1 tablespoon Lawry's seasoning salt
1 tablespoon Accent
1/2 teaspoon garlic powder
1 1/2 tablespoon lemon juice
1 1/2 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
2 chopped peppers (green, yellow or red, whatever you prefer)
1 small can diced black olives (drained)
1 jar diced pimentos (drained)
1 3/4 cup sour cream (more or less, to your taste)
Directions
Cook pasta until done but still firm. Drain and rinse with cold water until pasta is cold. Let it sit for a minute to completely drain. In large bowl, mix seasoning salt, accent, garlic, lemon juice and oil. Add past and mix well. Cover and refrigerate 4-5 hours, stirring from bottom each hour. (If you have tightly fitted lid for the bowl, just shake it up!)
Add the vegetables and sour cream, stir and serve cold. For leftovers, add cooked, cubed chicken breast for a great meal! Please note that the prep time listed below does not allow for the marinating time in the fridge.
Prep Time: 30 Min
Cook Time: 15 Min
Total Time: 45 Min
Servings: 14
SPINACH QUICHE
Quiche the cook. This spinach and Swiss quiche is a great dinner when you're short on time and hungry for a rewarding meal. Toss the ingredients together and you'll have a gourmet offering in no time.
Ingredients
1 (15-oz.) pkg. refrigerated piecrusts
2 tbsp. butter or margarine
1 small onion, chopped
2 green onions, chopped
1/4 cup chopped fresh parsley
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
3 large eggs
1/4 cup milk
1 cup (4 oz.) shredded Swiss cheese
Methods/steps
Roll each piecrust into a 12-in. square; cut each square into 24 pieces. Shape into balls, and press into lightly greased miniature muffin pans. Melt butter in a large skillet over medium heat. Add onions and parsley; saut until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from heat.
Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.
Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans, and cool on wire racks. Freeze quiches up to 2 months.
Spinach isn't the only good source of fiber.
Ingredients
1 (15-oz.) pkg. refrigerated piecrusts
2 tbsp. butter or margarine
1 small onion, chopped
2 green onions, chopped
1/4 cup chopped fresh parsley
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
3 large eggs
1/4 cup milk
1 cup (4 oz.) shredded Swiss cheese
Methods/steps
Roll each piecrust into a 12-in. square; cut each square into 24 pieces. Shape into balls, and press into lightly greased miniature muffin pans. Melt butter in a large skillet over medium heat. Add onions and parsley; saut until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt, and pepper. Remove from heat.
Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.
Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans, and cool on wire racks. Freeze quiches up to 2 months.
Spinach isn't the only good source of fiber.
POOR MAN'S SHEPHERD'S PIE
When you don't have a lot of time to spare, this ground beef medley can be prepared in a matter of minutes. This happy hamburger cake is sure to put a smile on everyone's face.
Ingredients
1 lb. ground beef 1/2 medium yellow onion 1 10-oz. can of condensed tomato soup 1 15-oz. can cut green beans 4-6 servings of mashed potatoes 1 cup shredded cheese
Methods/steps
Cook ground beef and onion until beef is browned and onion is tender. Drain off fat. Combine soup and green beans with cooked meat. Heat on medium/low for 10 minutes. Pour beef mixture into very large pie pan. Top with mashed potatoes. Sprinkle with shredded cheese. Bake for 10 minutes at 350 degrees until cheese is melted.
One-pot meals are always the rave for family dinners. Check out these other great offerings.
Additional Tips
Ready in 30 min
Ingredients
1 lb. ground beef 1/2 medium yellow onion 1 10-oz. can of condensed tomato soup 1 15-oz. can cut green beans 4-6 servings of mashed potatoes 1 cup shredded cheese
Methods/steps
Cook ground beef and onion until beef is browned and onion is tender. Drain off fat. Combine soup and green beans with cooked meat. Heat on medium/low for 10 minutes. Pour beef mixture into very large pie pan. Top with mashed potatoes. Sprinkle with shredded cheese. Bake for 10 minutes at 350 degrees until cheese is melted.
One-pot meals are always the rave for family dinners. Check out these other great offerings.
Additional Tips
Ready in 30 min
STUFFED GREEN PEPPERS
Description
These stuffed green peppers are very easy to make.
Ingredients
5 green peppers
1 lb hamburger meat
1/4 cup chopped onion
1 can of seasoned chopped tomatoes
1 can of ranch style beans
Some shredded cheese (of your choice)
Directions
I cut the peppers from top to bottom. Boil them in water while I am browning my meat and onions. Then, I add the can of tomatoes and beans with the hamburger meat. The peppers should have boiled long enough. Get a baking dish placed the peppers in the dish. If the hamburger mixture has too much liquid, I add just a little of the minute rice. Then when rice is done, I spoon out that mixture and stuff the peppers. Then I top with the shredded cheese. Place in oven at 350 degrees for about 20 minutes and all is finished.
Serving size depends on how many peppers you use and how many peppers one person can eat. I normally use 5 peppers and it is two or three meals for the two of us.
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 5
These stuffed green peppers are very easy to make.
Ingredients
5 green peppers
1 lb hamburger meat
1/4 cup chopped onion
1 can of seasoned chopped tomatoes
1 can of ranch style beans
Some shredded cheese (of your choice)
Directions
I cut the peppers from top to bottom. Boil them in water while I am browning my meat and onions. Then, I add the can of tomatoes and beans with the hamburger meat. The peppers should have boiled long enough. Get a baking dish placed the peppers in the dish. If the hamburger mixture has too much liquid, I add just a little of the minute rice. Then when rice is done, I spoon out that mixture and stuff the peppers. Then I top with the shredded cheese. Place in oven at 350 degrees for about 20 minutes and all is finished.
Serving size depends on how many peppers you use and how many peppers one person can eat. I normally use 5 peppers and it is two or three meals for the two of us.
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 5
SPINACH STUFFED CHICKEN BREAST
Description
Chicken stuffed with sauteed onions, mushrooms & spinach.
Ingredients
3 cups fresh spinach
1/4 cup chopped onion
1/4 cup chooped mushrooms
1 clove garlic minced
olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 boneless chicken breast
1/2 bread crumb
3 tablespoon parmesan
1/2 teaspoon paprika
2 eggs
Directions
Cook spinach in a skillet with about 1/2 inch of water to cover it. Once wilted, drain and put aside. Then in the same skillet, saute the mushrooms, garlic, and onion and add the spices (oregano, salt & pepper). Lastly, add spinach and set aside. Flatten chicken into 1/4 inch thickness, then put a layer of the spinach mixture into the middle of each breast. Fold tightly to keep filling in and secure with a toothpick. In a bowl put the parmesan, bread crumbs and some paprika. In another bowl combine the eggs and a little bit of water. Dip each roll into the egg and then into the bread crumbs mixture. Place each roll seem side down on a nonstick pan and bake uncovered at 350 for 20-25 minutes.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 3
Chicken stuffed with sauteed onions, mushrooms & spinach.
Ingredients
3 cups fresh spinach
1/4 cup chopped onion
1/4 cup chooped mushrooms
1 clove garlic minced
olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 boneless chicken breast
1/2 bread crumb
3 tablespoon parmesan
1/2 teaspoon paprika
2 eggs
Directions
Cook spinach in a skillet with about 1/2 inch of water to cover it. Once wilted, drain and put aside. Then in the same skillet, saute the mushrooms, garlic, and onion and add the spices (oregano, salt & pepper). Lastly, add spinach and set aside. Flatten chicken into 1/4 inch thickness, then put a layer of the spinach mixture into the middle of each breast. Fold tightly to keep filling in and secure with a toothpick. In a bowl put the parmesan, bread crumbs and some paprika. In another bowl combine the eggs and a little bit of water. Dip each roll into the egg and then into the bread crumbs mixture. Place each roll seem side down on a nonstick pan and bake uncovered at 350 for 20-25 minutes.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 3
NACHO PASTA
Description
A fast and easy meal for any night of the week.
Ingredients
2- boxes Kraft Mac N Cheese
1-can Campbell's Pepper Jack Cheese Soup
1-can Campbell's Nacho Cheese Soup
1/2- cup milk
Directions
PreHeat Oven To 350
Cook Mac N Cheese As Directed On Box.
Heat Pepper Jack Cheese Soup & Nacho Cheese Soup Mixed Together On The Stove With 1/2 Cup milk. When Mac N Cheese, Pepper Jack & Nacho Soups Are Done Combine Them All Together In A Nonstick Baking Dish. Bake For 30 Minutes And Eat. It Makes Roughly 6-10 Servings! You Can Cut The Recipe In Half For A Smaller Portion. The Half Cut Recipe Serves Roughly 2-4. It Is Very Spicy!
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 8
A fast and easy meal for any night of the week.
Ingredients
2- boxes Kraft Mac N Cheese
1-can Campbell's Pepper Jack Cheese Soup
1-can Campbell's Nacho Cheese Soup
1/2- cup milk
Directions
PreHeat Oven To 350
Cook Mac N Cheese As Directed On Box.
Heat Pepper Jack Cheese Soup & Nacho Cheese Soup Mixed Together On The Stove With 1/2 Cup milk. When Mac N Cheese, Pepper Jack & Nacho Soups Are Done Combine Them All Together In A Nonstick Baking Dish. Bake For 30 Minutes And Eat. It Makes Roughly 6-10 Servings! You Can Cut The Recipe In Half For A Smaller Portion. The Half Cut Recipe Serves Roughly 2-4. It Is Very Spicy!
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 8
UPSIDE-DOWN SHEPHERD'S PIE
Description
A new twist on an old favorite that my family prefers.
Ingredients
I can canned cream of mushroom soup
1 can cram of chicken soup
2 lbs ground beef
6 cups mashed potatoes
1 med. onion diced to brown w/hamburger
2 cans Vegall or mixed vegetables
1can whole kernel corn
1 can peas
4 cups shredded cheese, sharp cheddar or family preference.
season all salt
salt
pepper
9 x 13 glass casserole dish or baking pan
Directions
Brown hamburger and onion together and season to you're family's taste with the season all salt, salt, and pepper. Drain, add 1/2 of each of the cans of soup. Mix the other 1/2 cans of soup into the mashed potatoes(can use as part of the liquid when making the potatoes so they aren't too thin for the crust). Lightly grease or spray a 9 x 13 glass casserole dish and spread the potatoes on the bottom and slightly up on the sides to form a crust.
Now spread the hamburger mixture on top of the potatoes. Layer the mixed vegetables, corn and peas on top and cover with the shredded cheese. Place in the over at 350 degrees for about 45 minutes or until the cheese is lightly browned and bubbly. YUM!! Serve. Feeds 6 to 8 depending on portion size and the times they come back for seconds. Enjoy!
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 6
A new twist on an old favorite that my family prefers.
Ingredients
I can canned cream of mushroom soup
1 can cram of chicken soup
2 lbs ground beef
6 cups mashed potatoes
1 med. onion diced to brown w/hamburger
2 cans Vegall or mixed vegetables
1can whole kernel corn
1 can peas
4 cups shredded cheese, sharp cheddar or family preference.
season all salt
salt
pepper
9 x 13 glass casserole dish or baking pan
Directions
Brown hamburger and onion together and season to you're family's taste with the season all salt, salt, and pepper. Drain, add 1/2 of each of the cans of soup. Mix the other 1/2 cans of soup into the mashed potatoes(can use as part of the liquid when making the potatoes so they aren't too thin for the crust). Lightly grease or spray a 9 x 13 glass casserole dish and spread the potatoes on the bottom and slightly up on the sides to form a crust.
Now spread the hamburger mixture on top of the potatoes. Layer the mixed vegetables, corn and peas on top and cover with the shredded cheese. Place in the over at 350 degrees for about 45 minutes or until the cheese is lightly browned and bubbly. YUM!! Serve. Feeds 6 to 8 depending on portion size and the times they come back for seconds. Enjoy!
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 6
CHICKEN PESTO PASTA
Description
This is a very easy recipe your family will enjoy.
Ingredients
1 large onion, chopped
3 peppers cut in strips (green, yellow & red)
1 box fresh whole mushrooms- chopped
1 box whole wheat or whole grain pasta (cooked according to directions)
1 jar green pesto
2 tbsp. olive oil
1 pkg. cooked grilled chicken strips
Directions
Saute peppers, mushrooms and onions with a couple tbsp. of olive oil until it is reduced in half or less. Then, mix all of the other ingredients and simmer until everything is warm.
Cook Time: 10 Min
This is a very easy recipe your family will enjoy.
Ingredients
1 large onion, chopped
3 peppers cut in strips (green, yellow & red)
1 box fresh whole mushrooms- chopped
1 box whole wheat or whole grain pasta (cooked according to directions)
1 jar green pesto
2 tbsp. olive oil
1 pkg. cooked grilled chicken strips
Directions
Saute peppers, mushrooms and onions with a couple tbsp. of olive oil until it is reduced in half or less. Then, mix all of the other ingredients and simmer until everything is warm.
Cook Time: 10 Min
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