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A
to Z
Recipes
May 7,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
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Hello and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. We are featuring 30-Minute Meals.
I believe, for the most part, we have remained true to definition in
those shown here today. There were a few that were way over and I've
saved them for future regular issues. We didn't have a great response
this month so I combed through my files to locate recipes from readers
that met the theme criteria. All in all, I believe you will enjoy what
is being shared today. My thanks go to everyone who helped!
The current Monthly Theme
topic is "Salad Recipes".
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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tell ten friends to tell ten today!
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"How we spend our days is, of course, how we spend our lives. What we
do with this hour, and that one, is what we are doing. A schedule
defends from chaos and whim. It is a net for catching days. It is a
scaffolding on which a worker can stand and labor with both hands at
sections of time. A schedule is a mock-up of reason and order—willed,
faked, and so brought into being; it is a peace and a haven set into
the wreck of time; it is a lifeboat on which you find yourself, decades
later, still living."
~Annie Dillard, American author
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SPECIAL PRAYER REQUEST
~Shared by Linda H., Rosharon, TX
I have a prayer request. There's a lady I've known forever. She's very
sick. On top of that, she's being abused by those to whom she has
given everything. Just breaks my heart. Seems there's nothing I
can do alone. But maybe, if we join in and lift her up together
God will heal her.
She's well over 200 years old, but way too young to die. Her name is
AMERICA ... and I love her!
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Taco Time
Does your family prefer the smoother texture of fast-food taco meat
over the chunky ground beef in homemade ones? It’s easy to recreate
that texture at home. Just cook and season the hamburger, spoon it into
a blender or food processor, and blend it to the desired consistency.
This works great for nachos, as well!
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Salad Recipes
It is salad time! Many salads
consist of a mix of vegetables, starches such as pasta or legumes, and
meat, poultry or seafood. Fruit salads consisting of fresh fruit, and
dessert salads including gelatin or whipped cream are also widely
popular. Traditionally, many salads are dressed with an oil-based
dressing and garnished with nuts, croutons, or cheese. And, while many
salads are served cold, some salads including German potato salad, are
served warm. Salads are most often served as a side dish and can appear
as appetizers, sides to large meals, palate cleansing salads to settle
the stomach after a main course, or dessert salads. There are many
variations of main course salads as well, and these may feature meats
and cheeses or pasta. Share yours with us here,
won't you?.
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Note: There
are still some
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and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Salad Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
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A Cat's Dictionary
~Shared by Treva, NC
Purring: Sound of a cat manufacturing cuteness.
Purrverse: Poem about a strange kitty.
Purranoia: The fear that your cat is up to something.
Human being: Automatic door opener for cats.
Purrpetual: Everlasting love for domesticated felines.
Purrson: A male kitty.
Purrpetual motion: A kitty playing.
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SPICY MINT BEEF
~Shared by Mary H., Montreal, Canada
Serves 4
Supermarkets stock many Thai ingredients, but this recipe is worth a
trip to the specialty store.
3 tablespoons vegetable oil
4 garlic cloves, minced
3 Thai or serrano chilies, cored, thinly sliced
3 small, dry shallots, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup Thai fish sauce
2 tablespoons sweet soy sauce*
2 tablespoons black soy sauce*
1 tablespoon chili paste in oil, or Sriracha sauce
500 g sirlion steak, very thinly sliced
1 1/2 cups chopped fresh basil leaves, preferably Thai
1 cup fresh mint leaves
* In place of sweet and black soy sauce, use 1/4 cup regular soy sauce
mixed with 1/4 cup honey.
In a large, heavy frying pan, heat oil over medium-high heat and cook
garlic and chilies until aromatic, about 30 seconds. Add shallots
and bell pepper and cook for one minute. Add fish sauce, soy
sauces and chili paste. Bring mixture to a low simmer and cook,
stirring frequently, until the vegetables are tender; about two minutes.
Add steak and cook, stirring frequently, for about five minutes for
medium doneness. Remove from heat and stir in basil and mint
until wilted.
Source: Montreal Gazette
HOT CRAB MEAT SALAD
~Sandy, Roswell, NM
2 6 1/2 cans crab meat
1 1/2 cups milk
1/2 cup fresh bread crumbs
1/2 cup chopped celery
2 beaten egg yolks
1/2 tsp salt
1/2 tsp paprika
1/2 tsp Worcestershire sauce
1/2 cup mayonnaise
1 tbls lemon juice
2 stiffly beaten egg whites
1 cup buttered corn flakes
Combine all ingredients except egg whites and corn flakes. Fold in egg
whites and place mixture in a shallow baking dish. Sprinkle with corn
flakes and bake in 325 deg oven for 25 to 30 min.
QUICK CHICKEN CASSEROLE
~Shared by Lynn, Roswell, NM
1 pkg twisted vermicelli
3 small cans boned chicken
1 can cream of chicken or mushroom soup (undiluted)
1/2 cup milk
2 cups Velveeta cheese, diced
Cool vermicelli according to pkg directions. Add remaining ingredients.
Put in large casserole and bake at 350 degs for 20 minutes or until
cheese is melted.
FILLED NOODLES
~Shared by Mary, Roswell, NM
2 eggs
2 tbls water
1/2 tsp baking powder
1 cup flour
Mix ingredients, roll out and cut into 4x4 squares. Then fill with the
following:
3/4 pound ground beef
Salt and pepper to taste
1 small onion, diced and fried in 1 tbls shortening
Place filling on squares, fold and pinch edges and place in the
following sauce:
2 cups water
1 tbls butter
1/2 tsp salt
Chili powder to taste (optional)
2 cups canned tomatoes
Mix together in large pot, add squares and boil 15 to 20 minutes. Serve
with a nice salad.
SALMON LOAF
~Shared by Bobbie, Roswell, NM
1 can salmon
1 cup dry bread crumbs
2 eggs, well beaten
1/2 cup milk
1/4 tsp celery salt
1/2 tsp baking powder
Salt and pepper to taste
Mix all ingredients and season to taste.P:ack in well greased loaf pan
and bake to a nice brown at 350 degs for about 30 minutes.
BREAD PUDDING
~Shared by Deb, Roswell, NM
2 cups cubed bread
2 cups diced apples
3 tbls butter
2 cups milk
2 beaten egg yolks
1/2 cup sugar
2 egg whites
4 tbls sugar
Melt butter in saucepan, add bread and apples; brown lightly. Remove
from heat. Mix milk, egg yolks and sugar; add to bread. Pour into a
buttered one quart casserole. Beat egg whites until stiff; pour on top
of pudding and sprinkle with cinnamon. Bake at 350 degs for 30 minutes.
Serve hot or cold with a sauce or cream.
If desired, one half cup each of raisins and pecans may be added to the
recipe.
TUNA QUICK
~Shared by Sandy, Roswell, NM
1 1/2 cup Minute rice
1 1/2 cup water
1/2 tsp salt
2 tsps butter
1 7 oz can tuna
1 can mushroom soup
1/2 cup water
1/2 cup diced onion
3/4 cup shredded cheese
Cook rice in 1 1/2 cups of water, adding salt and butter. Add rest of
ingredients to cooked rice and pour into casserole dish. Top with 3/4
cup shredded cheese and bake in 350 deg oven until cheese melts.
HOT TURKEY CASSEROLE
~Shared by Lynn, Roswell, NM
1 cups corn flakes
2 tbls margarine, melted
2 tbls green onions, chopped
2 cups diced chopped turkey - good use for leftovers
1/2 tsp salt
3/4 cup chopped celery
2 tbls pimento, chopped
1/4 cup ripe olives, chopped
3/4 cup mayonnaise
Crush corn flakes; combine with melted margarine, reserve for topping.
Combine onion, cerely, pimiento, olives, mayonnaise and salt in a large
bowl. Add turkey, stir lightly until completely mixed. Spread in
ungreased 1 1/2 qt casserole and sprinkle with corn flakes. Bake at 450
degs for 10 minutes. Serve hot.
QUICK AND EASY CASSEROLE
~Shared by Mary, Roswell, NM
1 pound lean ground beef
2 tbls flour
Salt and pepper to taste
1 small onion, chopped
1 can mixed vegetables
1 can biscuits
Brown ground meat, stir in flour, salt and pepper and onion. Add enough
milk to make thick sauce. Add one can of mixed vegetables (drained).
Pour into casserole dish and top with canned biscuits'. Bake until
biscuits are golden brown in 375 deg oven. About 10 minutes.
ENCHILADA PIE
~Shared by Bobbie, Roswell, NM
1 pound lean ground beef
1 onion, chopped
1 1/2 tsp salt
1/4 tsp pepper
1 tbls chili powder
2 8 oz cans tomato sauce
6 tortillas spread with soft butter
1 cup grated Cheddar cheese
1/2 cup water
Brown meat and onion. Add seasonings and tomato sauce. In 2 quart
casserole, alternate layers of tortillas, meat mixture and cheese. Add
water, cover and bake at 400 degs for 20 min.
HAWAIIAN FRUIT CRUMBLE
~Shared by Deb, Roswell, NM
2 cups pared apples and sliced
1 tablespoon lemon juice
1 cup crushed pineapple, drained
2 cups whole cranberry sauce
Topping
1 cup rolled oats
3/4 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
Dash salt
1/3 cup butter
Toss apples with lemon juice and place in 10x6" baking dish. Spoon
pineapple evenly over apples and cover with cranberry sauce.
Mix oats, brown sugar, flour, cinnamon and salt. Cut in butter until
crumbly and sprinkle over fruit. Bake at 350 degs for 30 minutes.
BACON AND PASTA
~Shared by Luanne, FL
Serves: 6
1 (10 ounce) box of pasta, any kind
1 onion, diced
6 slices of bacon, diced
2 tablespoons ground coriander
2 tablespoons dried oregano
1 (15 ounce) can peas, optional
salt and pepper, to taste
Directions:
Bring a large pot of water to a boil over high heat. Add the pasta and
cook until tender, as directed on the package. Drain.
Brown the onion and the bacon in a medium skillet; mix in the herbs,
peas, and salt and pepper.
Stir in the pasta and serve.
EASY CHICKEN, MACARONI & CHEESE
~Shared by Luanne, FL
Hey, boxed macaroni and cheese isn't just for kids! I dress mine up
with chicken, peas, and chicken broth.
Prep: 5 mins
Cook: 10 mins
Ready in 15 mins
1 (7.25 ounce) box Kraft(TM) macaroni and cheese
2 tablespoons butter
1 (4.5 ounce) can chicken, drained
1 cup peas, cooked
1/4 cup chicken broth
Bring a saucepan of water to boil on medium-high heat. Add macaroni
from box, stir, and boil for about 7 minutes, until pasta is cooked.
Drain.
In empty but still hot saucepan, add the chicken broth, butter, and
cheese packet. Mix, then combine with pasta.
Add the drained can of chunk chicken and the peas. Stir to combine,
then serve.
HAMBURGER STROGANOFF
~Shared by Luanne, FL
One of my favorite fast meals. I usually take some lettuce, chopped and
add a can of drained fruit cocktail to it. I make a dressing using some
mayo, some of the cocktail juice, a dash of garlic powder and 1/4 tsp
of lemon juice.
1-1/2 lbs of ground chuck
1 medium onion diced
2 med. cloves garlic, diced
2 tbs of paprika
1 can of mushrooms (your size)
1 can cream of mushroom soup
1/2 can of water
1/2 cup sour cream
salt and pepper, your choice
Directions:
Saute ground chuck with the onions and garlic until no longer pink,
breaking up the meat as it cooks. Add 1 tbs of paprika to the meat.
When brown; add the mushrooms, the soup and 1/2 can of water. Stir very
well as it comes up to heat. Let simmer for about 5 minutes. Add the
other tbs of paprika and sour cram, stirring the cream in well. When
heated through,ladle it on noodles, mashed potatoes or Chinese rice
noodles.
I use the Chinese rice noodles for the crunch. I only add pepper as the
soup has enough salt for me.
SAUSAGE CASSEROLE
~Shared by Patricia, Charlevoix, MI
1 pound sausage
2 cups sliced onions
2 tablespoons margarine
1/4 cup flour
2 cups beef bouillion
1/2 teaspoon salt
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1 cup partially cooked rice
Mushrooms to taste - optional
Cook sausage, stirring constantly until lightly browned. Drain grease.
Add onions, mix well. Melt margarine in separate frypan. Add flour and
mix well then add bouillion. Cook, stirring constantly until smooth and
thick. Season with salt and spices. Add sauce to sausage mixture; mix
well. Place rice in casserole and pour sausage mix over top. Sprinkle
with mushrooms if desired. Bake at 350 degs for 30 minutes.
HOT CRAB CANAPE PIE
~Shared by Patricia, Charlevoix, MI
1 pound lump back fin crab meat
1 tablespoon horseradish
1/2 bottle of capers, drained
1 1/2 teaspoon Accent
1 teaspoon grated lemon rind
Dash of Tabasco sauce
2 cups mayonnaise
3/4 cup grated sharp cheese
Combine all ingredients except cheese. Spread in 10 inch Pyrex pie
plate. Cover top with cheese. Bake in 350 degree oven for 25 minutes or
until mixture bubbles. Place underbroiler to lightly brown cheese.
BARBEQUE TERIYAKI CHICKEN
~Shared by Patricia, Charlevoix, MI
1 inch piece gingerroot, crushed
1/2 cup soy sauce
1/2 cup sugar
1 tablespoon Sherry
1/4 cup catsup
2 pounds chicken thighs
Mix all ingredients except chicken wings in saucepan. Bring to boilling
point. Add wings. Simmer for approximately 25 minutes. Remove wings and
broil until brown, beasing with remaining sauce. Serve with fresh salad.
ROASTED CARROTS AND PARSNIPS WITH HERBS
~Shared by Jean P., Syracuse, NY
6 parsnips
7 carrots
1/4 cup olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
Preheat the oven to 350 degrees F.
Peel the parsnips and carrots. Cut them into chunky pieces roughly 2
inches long and 3/4-inch thick. All the pieces should be of uniform
size and shape.
Toss the parsnips and carrots with the oil, salt, pepper, rosemary and
sage in a large bowl. Spread in a large, shallow baking pan.
Roast the vegetables in the lower third of the oven until tender, about
30 to 35 minutes.
Makes 8 servings
GINGERED GREEN BEANS
~Shared by Jean P., Syracuse, NY
"The smidgen of butter tempers the puckery taste of the pickled ginger
and gives a lush roundness to the whole dish. If you double this
recipe, use a large saute pan or two small ones so that all the beans
cook evenly."
1 tablespoon unsalted butter
1 tablespoon fruity extra virgin olive oil
1 pound green beans, trimmed
Generous pinch of freshly ground black pepper
1/2 cup julienned pickled ginger, purchased at an Asian or Japanese
market, or homemade (recipe follows)
1 tablespoon soy sauce
2 tablespoons fresh orange juice
Melt butter with olive oil in a chef's pan or wok over maximum heat.
Add beans and pepper, and cook, shaking pan or stirring often, until
they start to brown, about 5 minutes.
Add ginger, soy sauce and orange juice, stir, turn heat down to
medium-low, and cover. Continue to cook, covered, for 7 minutes or so,
until beans are soft.
Remove lid and cook until liquid disappears. Transfer to a warm serving
bowl to pass around.
TO MAKE YOUR OWN PICKLED GINGER:
Bring 2 cups of water to a boil in a small saucepan, add 1 cup of very
thinly sliced baby ginger, and blanch for 2 minutes. Drain and transfer
to a container with a tight-fitting lid. In the same saucepan, heat 1
cup of flavored vinegar (fig, plum, red wine or raspberry) and 2
tablespoons honey until it barely simmers; stir. Pour vinegar mixture
over ginger. Cover tightly and refrigerate. Keeps for at least 6 months.
Makes 4 servings
POTATO SOUP
~Shared by Jean P., Syracuse, NY
3 Cups Potatoes (peeled and diced)
1/2 Cup Celery (stringed and diced)
1/2 Cup Onion (diced)
1 1/2 Cups Water
2 Chicken Bouillion Cubes
1/2 Teaspoon Salt
2 Cups Milk
1 Cup Sour Cream
2 Tablespoons Flour
1 Tablespoons Chives
In a large pan, combine potatoes, celery, onion, water, bouillion
cubes, and salt. Cover and cook until vegetables are tender (about 20
minutes) DO NOT OVER COOK potatoes, they should be just tender and not
mushy. Add about 1/2 cup of the potato mixture to one cup of the milk.*
Stir slightly and return to potato mixture.
In medium bowl, mix sour cream, flour, chives and one cup milk. Add 1/2
cup of the soup base to the sour cream mixture stirring slightly and
gradually stir sour cream mixture into the soup base.* Cook over low
heat stirring constantly, until thickened.
* Adding some of the hot mixture to the milk before adding the milk to
a hot substance will prevent the milk from curdling.
4 - 6 Servings
SPINACH AND ARTICHOKE TOPPED CHICKEN
~Shared by Jean P., Syracuse, NY
Grilled chicken breast topped with a creamy spinach-artichoke sauce
similar to the dip.
Hands On: 15
Total: 30
Makes: 6 servings (1 breast with 1/4 cup sauce each)
Ingredients:
PAM® Grilling Spray
6 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon garlic salt, divided
1/2 teaspoon coarsely ground black pepper
1 can (14 oz each) quartered artichoke hearts in water, drained
3 cups loosely packed baby spinach leaves
1/3 cup light mayonnaise
1/4 cup 1/3 less fat cream cheese (Neufchatel)
1 teaspoon Gulden's® Spicy Brown Mustard
Directions
Spray grate of outdoor grill and utensils with grilling spray. Preheat
grill to medium heat according to manufacturer's directions. Sprinkle
chicken with 1/4 teaspoon garlic salt and pepper. Grill chicken 10
minutes or until no longer pink in centers (165°F), turning over after
5 minutes. Let stand 5 minutes. Meanwhile, combine all remaining
ingredients in medium microwave-safe bowl. Cover and microwave mixture
on HIGH 4 minutes or until hot and creamy, stirring halfway through.
Transfer chicken to serving plates. Spoon spinach and artichoke mixture
evenly over chicken.
Nutritional Information:
6 servings (1 breast with 1/4 cup sauce each) Calories 253; Total Fat
10 g (Saturated Fat 2 g); Cholesterol 98 mg; Sodium 477 mg;
Carbohydrate 5 g; (Dietary Fiber 1 g, Sugars ); Protein 35 g; Percent
Daily Values*: Vitamin A 23%; Vitamin C 8%; Calcium 3%; Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
Sprinkle spinach-artichoke mixture with Parmesan cheese, if desired,
and serve on grilled French baguette.
GRILLED STEAK WITH TERIYAKI MUSHROOMS
~Shared by Jean P., Syracuse, NY
Grilled steak topped with sauteed mushrooms and onion flavored with
teriyaki stir fry sauce.
Hands On: 15
Total: 30
Makes: 4 servings (1 steak with 1/4 cup mushroom mixture each)
Ingredients:
PAM® Grilling Spray
1 pkg (8 oz each) sliced fresh button mushrooms
1/2 cup sliced onion
1/3 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
4 boneless beef top sirloin steaks (about 6 oz each)
1 teaspoon seasoned salt
1/2 teaspoon coarsely ground black pepper
Directions
Spray grate of outdoor grill and utensils with grilling spray. Preheat
grill to medium heat according to manufacturer's directions. Spray
large skillet with grilling spray; heat over medium-high heat. Add
mushrooms and onion; cook 8 minutes or until tender, stirring
occasionally. Remove from heat. Stir in stir fry sauce; set aside.
Sprinkle steaks with seasoned salt and pepper. Grill 10 minutes or
until medium done (160°F), turning over after 5 minutes. Transfer
steaks to serving plates. Spoon mushroom mixture evenly over steaks.
Nutritional Information:
4 servings (1 steak with 1/4 cup mushroom mixture each) Calories 269;
Total Fat 8 g (Saturated Fat 3 g); Cholesterol 103 mg; Sodium 601 mg;
Carbohydrate 8 g; (Dietary Fiber 1 g, Sugars ); Protein 40 g; Percent
Daily Values*: Vitamin A 0%; Vitamin C 4%; Calcium 3%; Iron 18%
* Percent Daily Values are based on a 2,000 calorie diet.
SPICY STEAK AND PEPPER HOAGIES
~Shared by Jean P., Syracuse, NY
Tender strips of steak, spicy vegetables and Colby Jack cheese stuffed
into a hoagie roll for a hearty sandwich.
Hands On: 30
Total: 30
Makes: 6 servings (1 sandwich each)
Ingredients:
PAM® Grilling Spray
1 pkg (8 oz each) sliced fresh button mushrooms
1/2 cup sliced onion
1/3 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
4 boneless beef top sirloin steaks (about 6 oz each)
1 teaspoon seasoned salt
1/2 teaspoon coarsely ground black pepper
Directions
Spray grate of outdoor grill and utensils with grilling spray. Preheat
grill to medium heat according to manufacturer's directions. Spray
large skillet with grilling spray; heat over medium-high heat. Add
mushrooms and onion; cook 8 minutes or until tender, stirring
occasionally. Remove from heat. Stir in stir fry sauce; set aside.
Sprinkle steaks with seasoned salt and pepper. Grill 10 minutes or
until medium done (160°F), turning over after 5 minutes. Transfer
steaks to serving plates. Spoon mushroom mixture evenly over steaks.
Nutritional Information:
4 servings (1 steak with 1/4 cup mushroom mixture each) Calories 269;
Total Fat 8 g (Saturated Fat 3 g); Cholesterol 103 mg; Sodium 601 mg;
Carbohydrate 8 g; (Dietary Fiber 1 g, Sugars ); Protein 40 g; Percent
Daily Values*: Vitamin A 0%; Vitamin C 4%; Calcium 3%; Iron 18%
* Percent Daily Values are based on a 2,000 calorie diet.
MUSTARD-BREADED PORK CHOPS
~Shared by Jean P., Syracuse, NY
Savory boneless pork chops coated with spicy brown mustard and panko
crumbs, pan fried to crisp the breading.
Hands On: 25
Total: 25
Makes: 4 servings (1 pork chop each)
Ingredients:
3/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 cup Egg Beaters® Original
3 tablespoons Gulden's® Spicy Brown Mustard
2 tablespoons Pure Wesson® Canola Oil
4 boneless pork chops, 1/2 to 3/4-inch thick (4 chops = 1 lb)
Directions
Combine panko crumbs, salt, paprika and pepper in shallow dish; set
aside. Combine Egg Beaters and mustard in another shallow dish. Heat
oil in 10-inch nonstick skillet over medium heat. Dip each pork chop in
mustard mixture, coating all sides. Cover with crumb mixture; place in
skillet. Cook 5 to 6 minutes or until lightly browned. Turn over; cook
5 to 6 minutes more or until slightly pink in centers (160°F).
Nutritional Information:
4 servings (1 pork chop each) Calories 247; Total Fat 12 g (Saturated
Fat 2 g); Cholesterol 61 mg; Sodium 376 mg; Carbohydrate 7 g; (Dietary
Fiber 0 g, Sugars ); Protein 25 g; Percent Daily Values*: Vitamin A 3%;
Vitamin C 0%; Calcium 1%; Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet.
ZESTY SALSA BURGERS
~Shared by Jean P., Syracuse, NY
Burgers with spicy tomatoes and green chilies cooked right in, topped
with Pepper Jack cheese, avocado slices and more tomatoes.
Hands On: 20
Total: 25
Makes: 4 servings (1 sandwich each)
Ingredients:
PAM® Grilling Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,
drained
1 pound ground sirloin beef (90% lean)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices Pepper Jack cheese
4 hamburger buns
1 avocado, peeled, pitted and sliced
Directions
Spray grate of outdoor grill with grilling spray. Preheat grill to
medium heat according to manufacturer's directions. Meanwhile, set
aside 1/3 cup drained tomatoes. Mix together beef, remaining drained
tomatoes, salt and pepper in medium bowl. Shape into 4 patties, about
1/2-inch thick. Grill patties 10 minutes or until cooked through
(160°F), turning once. Top each patty with 1 slice cheese; melt
slightly. Place patties on bottom halves of buns. Top each patty with 3
or 4 avocado slices and a generous tablespoon of reserved tomatoes.
Close with tops of buns. Serve immediately.
Nutritional Information:
4 servings (1 sandwich each) Calories 496; Total Fat 27 g (Saturated
Fat 10 g); Cholesterol 101 mg; Sodium 783 mg; Carbohydrate 28 g;
(Dietary Fiber 4 g, Sugars ); Protein 34 g; Percent Daily Values*:
Vitamin A 13%; Vitamin C 12%; Calcium 25%; Iron 24%
* Percent Daily Values are based on a 2,000 calorie diet.
CREAMY CHICKEN AND NOODLES
~Shared by Jean P., Syracuse, NY
Tender chunks of chicken, egg noodles and fresh spinach in a creamy
Alfredo sauce.
Hands On: 10
Total: 25
Makes: 6 servings (1 cup each)
Ingredients:
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 cups water
1 can (6 oz each) Hunt's® Tomato Paste
3 cups dry extra-wide egg noodles, uncooked (3 cups = 4 oz)
1 container (10 oz each) refrigerated light Alfredo sauce
1 pkg (6 oz each) baby spinach leaves
Directions
Spray large nonstick saucepan with cooking spray; heat over medium-high
heat. Add chicken and onion; cook 5 minutes or until chicken is no
longer pink in centers and onion is crisp-tender, stirring
occasionally. Stir in water and tomato paste. Add noodles; stir. Bring
to a boil over high heat. Reduce heat to low; simmer 10 to 12 minutes
or until noodles are tender. Add Alfredo sauce and spinach; mix well.
Cover and cook over medium-low heat 3 minutes or until spinach wilts
and mixture is hot, stirring after 1-1/2 minutes.
Nutritional Information:
6 servings (1 cup each) Calories 274; Total Fat 8 g (Saturated Fat 4
g); Cholesterol 76 mg; Sodium 345 mg; Carbohydrate 25 g; (Dietary Fiber
3 g, Sugars ); Protein 25 g; Percent Daily Values*: Vitamin A 62%;
Vitamin C 9%; Calcium 13%; Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet
ASIAN CHICKEN NOODLE SALAD
~Shared by Jean P., Syracuse, NY
Vegetables and ramen noodles topped with a sliced Asian-glazed chicken
breast for a main dish salad.
Hands On: 25
Total: 25
Makes: 4 servings (1 breast with 1 cup salad each)
Ingredients:
PAM® Grilling Spray
4 boneless skinless chicken breasts (5 oz each)
3 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
2 pkgs (3 oz each) chicken ramen noodle soup
1 cup fresh snow peas, trimmed, cut in half
1 cup matchstick carrots (from 10-oz pkg) or thinly sliced baby carrots
1/2 cup chopped green onions, white and green parts
1/2 cup low fat sesame-ginger dressing
Directions
Spray grate of outdoor grill with grilling spray. Preheat grill to
medium heat according to manufacturer's directions. Brush chicken with
2 tablespoons stir fry sauce. Grill 10 minutes or until no longer pink
in centers (165°F), turning over after 5 minutes. Brush top side of
chicken with remaining 1 tablespoon stir fry sauce after turning.
Meanwhile, bring 4 cups water to a boil in 2-quart saucepan. Break each
block of noodles in quarters; add noodles and seasoning packets to
saucepan. Cook 3 minutes; drain. Toss noodles with snow peas, carrots
and onions in large bowl. Add dressing; toss lightly. Divide noodle
mixture evenly between serving plates. Cut each breast crosswise into
1/2-inch slices. Place 1 sliced breast on top of each salad.
Nutritional Information:
4 servings (1 breast with 1 cup salad each) Calories 438; Total Fat 13
g (Saturated Fat 5 g); Cholesterol 90 mg; Sodium 835 mg; Carbohydrate
38 g; (Dietary Fiber 3 g, Sugars ); Protein 39 g; Percent Daily
Values*: Vitamin A 107%; Vitamin C 26%; Calcium 4%; Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet.
LUAU PORK
~Shared by Jean P., Syracuse, NY
Grilled pork chops topped with a sweet pineapple and orange-ginger
sauce.
Hands On: 15
Total: 30
Makes: 4 servings (1 pork chop with 1/4 cup sauce each)
Ingredients:
PAM® Grilling Spray
1 can (8 oz each) crushed pineapple in juice
3 tablespoons La Choy® Orange Ginger Stir Fry Sauce-Marinade
1 tablespoon chopped green onions
1 teaspoon Gulden's® Spicy Brown Mustard
4 boneless pork loin chops (4 oz each)
1/4 teaspoon salt
Directions
Spray grate of outdoor grill and utensils with grilling spray. Preheat
grill to medium heat according to manufacturer's directions. Combine
undrained pineapple, stir-fry sauce, onions and mustard in small
microwave-safe bowl; set aside. Sprinkle pork chops with salt. Grill 15
minutes or until slightly pink in centers (160°F), turning over after 8
minutes. Place pork chops on serving plates. Heat pineapple mixture in
microwave on HIGH 1 minute. Spoon over grilled pork chops just before
serving.
Nutritional Information:
4 servings (1 pork chop with 1/4 cup sauce each) Calories 192; Total
Fat 5 g (Saturated Fat 2 g); Cholesterol 56 mg; Sodium 306 mg;
Carbohydrate 13 g; (Dietary Fiber 1 g, Sugars ); Protein 22 g; Percent
Daily Values*: Vitamin A 1%; Vitamin C 9%; Calcium 1%; Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips:
Serve Luau Pork with rice or sweet potatoes on the side. Make extra
pineapple sauce to serve with the rice or potato as well.
FRESH STRAWBERRY PANCAKES
~Shared by Jean P., Syracuse, NY
Total Time: Under 30 Minutes
Yield: 4 servings
A few of the ingredients in these farmstand-fresh pancakes may seem
nontraditional for pancakes, but you will just have to trust me: these
spectacular strawberry pancakes are healthy, beautiful, and
sophisticated. I like them best served with fresh mint and
Balsamic-Maple Syrup.
INGREDIENTS
For the pancakes:
1½ cups soy milk
1 tablespoon balsamic vinegar
½ cup whole wheat flour
½ cup self-rising flour
4 tablespoons self-rising cornmeal
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup finely diced fresh strawberries
4 fresh mint leaves, stacked, tightly rolled, and sliced thinly
2 tablespoons vegan butter or vegetable oil
For the balsamic-maple syrup:
½ cup finely diced fresh strawberries
½ cup pure maple syrup
1½ to 2 teaspoons balsamic vinegar
4 fresh mint leaves, stacked, tightly rolled and thinly sliced
Freshly ground black pepper
Optional Garnishes: Sprigs of fresh mint and whole fresh strawberries
Directions
1. To Make the Pancakes: Preheat the oven to 250ºF. In a small bowl,
whisk together the soy milk and balsamic vinegar. Set aside to curdle.
In a medium mixing bowl, combine both flours, the cornmeal, sugar,
baking powder, and baking soda. Mix well, make a well in the center,
and pour in the soy milk mixture. Whisk together until well combined.
Stir in diced strawberries and set aside.
2. Melt 1 tablespoon of the vegan butter in a large skillet or griddle
over medium-high heat. Using a ¼ cup measure, ladle the pancake batter
onto the hot skillet, making pancakes, two at a time.
3. Cook 2 minutes on the first side until you get a nice rise, a few
bubbles appear, and the edges appear set. Gently flip and cook another
2 minutes on the reverse. Add the remaining 1 tablespoon vegan butter,
if needed. If pancakes are cooking too quickly, reduce the heat to
medium.
4. When cooked through, transfer the pancakes to plates or a serving
platter, keep warm in the oven and repeat with remaining butter and
pancake batter.
5. To Make the Balsamic-Maple Syrup: In a saucepan, combine the
strawberries, maple syrup, vinegar, mint leaves, and a few grindings of
black pepper. Stir to combine and heat gently over medium heat until
hot. Do not boil. Serve the pancakes hot, topped with the syrup, and
garnished with mint leaves and a strawberry, if using.
NUTRITIONAL INFORMATION
Nutrients per serving Calories 408 kcal Sodium 391 mg Total
Carbohydrate 74 g Fiber 5 g Fat 10 g Trans Fat 0 g Saturated Fat 1 g
Monounsaturated Fat 6 g Polyunsaturated Fat 3 g Cholesterol 0 mg Sugar
38 g Protein 8 g Magnesium 71 mg Potassium 402 mg Vitamin A 0 % daily
value Vitamin C 61 % daily value Calcium 15 % daily value Iron 17 %
daily value
Source: Betsy DiJulio from The Blooming Platter Cookbook
CHICKEN WITH CRANBERRIES AND ORANGE
~Shared by Jean P., Syracuse, NY
This is an easy orange chicken recipe using boneless chicken breasts.
Replace the Cointreau or Grand Marnier with chicken broth or more
orange juice, if you like. Serve this chicken over rice or pasta for a
fabulous meal.
Ingredients:
4 boneless chicken breast halves
1/2 cup flour
1 teaspoon salt dash pepper
1 tablespoon butter
1 tablespoon olive oil
3/4 cup orange juice
1/4 cup Cointreau or Grand Marnier
1/2 cup chopped dried cranberries
1/2 cup sliced green onion hot cooked rice or pasta
Preparation:
Wash chicken and pat dry. Put chicken breast halves between sheets of
plastic wrap, pound to even thickeness. Combine flour, salt, and pepper
in a large food storange bag. Add chicken pieces and coat well with the
seasoned flour. In a skillet, melt butter and oil over medium-low heat;
brown chicken lightly then remove and set aside. Combine orange juice,
Cointreau, and chopped dried cranberries; pour over browned chicken.
Cover and cook over low heat for about 15 to 20 minutes, until chicken
is tender and cooked through. Stir in green onions; heat through. Serve
chicken with the sauce and hot cooked rice or pasta.
Serves 4.
CHICKEN PICADO
~Shared by Jean P., Syracuse, NY
Tender pieces of chicken and bell pepper simmered in a savory tomato
sauce, served with refried beans and rice.
Hands On: 30
Total: 30
Makes: 6 servings
Ingredients:
2 tablespoons Pure Wesson® Vegetable Oil
1 cup chopped onion
2 medium green bell peppers, cut into 1-inch pieces
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Roasted Garlic,
undrained
1/4 teaspoon ground black pepper
3 cups hot cooked brown rice
2 cans (16 oz each) Rosarita® Traditional Refried Beans, heated
Directions
Heat oil in large skillet over medium-high heat. Add onion and bell
peppers; cook 5 minutes or until crisp-tender. Add chicken; cook 5
minutes or until no longer pink in centers, stirring several times.
Stir in undrained tomatoes and black pepper. Bring to a boil. Reduce
heat to low; simmer, uncovered, 5 minutes. Serve chicken mixture over
rice with refried beans.
Nutritional Information:
6 servings Calories 468; Total Fat 12 g(Saturated Fat 3 g); Cholesterol
72 mg; Sodium 840 mg; Carbohydrate 52 g; (Dietary Fiber 11 g, Sugars 5
g); Protein 37 g; Percent Daily Values*: Vitamin A 7%; Vitamin C 59%;
Calcium 7%; Iron 23%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
To increase spiciness of chicken mixture, add 1/4 teaspoon crushed red
pepper flakes with the black pepper
WELSH RAREBIT
~Shared by Jean P., Syracuse, NY
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dark beer
3/4 cup heavy cream
1 1/2 cups extra sharp shredded Cheddar
dash of cayenne pepper
4 slices toasted rye bread
In a medium saucepan over low heat, melt the butter and whisk in the
flour to make a roux. Cook, whisking constantly for 2 to 3 minutes.
Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.
Add beer and whisk to combine. Pour in cream and whisk until well
combined and smooth. Gradually add cheese, stirring constantly, until
cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add
cayenne. Pour over toast and serve immediately.
CREAMY CHICKEN PASTA SKILLET
~Shared by Jean P., Syracuse, NY
Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with
peas.
Hands On: 25
Total: 25
Makes: 6 servings (1-1/3 cups each)
Ingredients:
8 ounces dry rigatoni pasta, uncooked
PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 cup frozen green peas, thawed
6 tablespoons shredded Parmesan cheese
Directions
Cook pasta according to package directions, omitting salt. Meanwhile,
spray large nonstick skillet with cooking spray; heat over medium-high
heat. Add chicken and onion; cook 5 minutes or until chicken is no
longer pink in centers, stirring occasionally. Stir in undrained
tomatoes and soup; cook 5 minutes or until hot, stirring occasionally.
Add peas; mix well. Drain pasta; place in large serving bowl. Add
chicken-tomato mixture; toss to coat. Sprinkle with cheese.
Nutritional Information:
6 servings (1-1/3 cups each) Calories 378; Total Fat 8 g (Saturated Fat
3 g); Cholesterol 64 mg; Sodium 636 mg; Carbohydrate 42 g; (Dietary
Fiber 4 g, Sugars ); Protein 32 g; Percent Daily Values*: Vitamin A
15%; Vitamin C 16%; Calcium 11%; Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
CINCO DE MAYO BURRITOS
~Shared by Jean P., Syracuse, NY
In our house, nothing is spared from the recycle! I hate to throw away
good food, so our meals are planned around each other. This is the
perfect leftover from your Sunday roast! Or you can just start with a
fresh roast beef!
Cook time: 10 Min
Prep time: 10 Min
Ingredients
2 c leftover roast beef, shredded
1 can(s) rotel tomatoes and chilis
shredded taco cheese
sour cream
black olives
diced tomatoes
soft flour tortillas
Directions
1. (It is best to shred your leftover roast beef while it is still
warm. I do this after Sunday dinner and then just wrap it up until
burrito night!)
2. Mix the Rotel into the shredded beef. Heat thoroughly.
3. Spoon a serving of beef and tomato mixture onto burrito shell.
Garnish with sour cream, diced tomatoes, black olives, and shredded
cheese. You can add any other garnishes as you prefer. Optional burrito
stuffers: refried beans, Spanish rice.
AUNT MARLA'S SLOPPY JOE'S
~Shared by Jean P., Syracuse, NY
My great aunt Marla makes an amazing sloppy joe. its a little different
but really good, try it out on your next summer night picnic, with some
potato salad and chips,trust me, you'l make this your new favorite joe.
Prep time: 35 Min
Serves: 5-7
Ingredients
1 lb hamburger browned and drained
1/2 sm chopped onion
1 Tbsp worcestershire sauce
2 Tbsp brown sugar
2 Tbsp mustard
1/2 c ketchup
8 oz tomato sauce
1 Tbsp vinegar
Directions
1. Brown hamburger over a med heat till completely browned, drain and
return to pan.
2. Add in all ingredients and simmer for 15 min. Remove from heat, let
sit for 5 min, and enjoy!
VEGETARIAN SALSA PIZZA
~Shared by Jean P., Syracuse, NY
The pineapple mango chipotle salsa gives this pizza a nice bite.
Cook time: 10 Min
Prep time: 15 Min
Serves: 8 slices
Ingredients
1 lg whole wheat boboli pizza crust
1 c pace pineapple-mango chipotle salsa
1 c reduced-fat, shredded monterey jack cheese
1/2 c reduced-fat, shredded swiss cheese
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 onion, thinly sliced
Directions
1. Heat oven to 450. Spray a pizza pan or lg baking sheet lightly w/
cooking spray.
2. Place pizza crust on pan. Spread crust w/ 2/3 cup salsa. Sprinkle w/
both cheese. Spoon remaining salsa over cheese.
3. Bake 10-12 mins or until cheese is melted and bubbly and crust is
browned.
SANTA FE CHICKEN PACKETS
~Shared by Jean P., Syracuse, NY
Chicken breasts topped with black beans, corn and zesty tomatoes,
cooked in foil packets on the grill for an easy summertime meal.
Hands On: 10
Total: 30
Makes: 4 servings (1 packet each)
Ingredients:
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,
drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend
Directions
Preheat outdoor grill to medium-high heat according to manufacturer's
directions. Stir together beans, corn, drained tomatoes and cumin in
medium bowl. Place four 18x12-inch pieces of heavy foil on counter.
Spray each with cooking spray. Place 1 breast in center on each piece
of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring
up short sides of each foil packet and double fold top. Double fold
both ends to seal each packet, leaving space for steam to gather. Place
packets on grate of covered grill. Grill 15 to 20 minutes or until
chicken is no longer pink in centers (165°F). Carefully open packets;
sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2
minutes or until cheese melts.
Nutritional Information:
4 servings (1 packet each) Calories 386; Total Fat 9 g (Saturated Fat 3
g); Cholesterol 110 mg; Sodium 613 mg; Carbohydrate 28 g; (Dietary
Fiber 6 g, Sugars ); Protein 47 g; Percent Daily Values*: Vitamin A
11%; Vitamin C 9%; Calcium 26%; Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
Packets may be baked on shallow pan in 425°F oven 20 minutes or until
chicken is no longer pink in centers. Or, to save aluminum foil, place
chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean
mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven
30 minutes or until chicken is no longer pink in centers.
PINEAPPLE SWEET AND SOUR CHICKEN
~Shared by Jean P., Syracuse, NY
Bell peppers, pineapple chunks and popcorn chicken combined with a
sweet and tangy sauce.
Hands On: 15
Total: 15
Makes: 6 servings (about 1 cup each)
Ingredients:
12 ounces frozen Banquet® Popcorn Chicken
1 pkg (16 oz each) frozen bell pepper stir-fry vegetables
2 cans (8 oz each) pineapple chunks in juice, drained, 1/4 cup juice
reserved
2/3 cup La Choy® Sweet and Sour Sauce
2 tablespoons La Choy® Soy Sauce
Directions:
Prepare chicken according to package directions. Meanwhile, heat large
nonstick skillet over medium-high heat. Add frozen vegetables and
reserved 1/4 cup pineapple juice to skillet. Bring mixture to a simmer.
Reduce heat, cover and cook 2 minutes or until vegetables are
crisp-tender. Add pineapple, sweet and sour sauce and soy sauce to
skillet; stir to combine. Heat 2 to 3 minutes or until sauce is
thickened slightly. Add hot chicken to mixture; stir gently.
Nutritional Information:
6 servings (about 1 cup each) Calories 266; Total Fat 5 g (Saturated
Fat 1 g); Cholesterol 7 mg; Sodium 826 mg; Carbohydrate 44 g; (Dietary
Fiber 4 g, Sugars ); Protein 8 g; Percent Daily Values*: Vitamin A 9%;
Vitamin C 27%; Calcium 3%; Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
Serve Pineapple Sweet and Sour Chicken over hot cooked rice, if desired.
STUFFED CHICKEN BURRITOS
~Shared by Jean P., Syracuse, NY
Burritos filled with a saucy chicken mixture, cheese and lettuce.
Hands On: 30
Total: 30
Makes: 6 servings (1 burrito each)
Ingredients:
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
6 flour tortillas (10 inch), warmed
1/2 cup shredded Mexican blend cheese
3 cups shredded lettuce
Directions:
Spray large skillet with cooking spray; heat over medium-high heat. Add
chicken; cook 7 minutes or until no longer pink, stirring occasionally.
Add drained tomatoes, tomato sauce and seasoning mix; mix well,
breaking up large pieces of tomato. Bring to a boil. Reduce heat to
low; simmer 10 minutes, stirring occasionally. Spoon about 1/2 cup
chicken mixture down center of each tortilla; top with cheese and
lettuce. Fold up bottom of tortilla over filling; fold in sides and
roll to wrap.
Nutritional Information:
6 servings (1 burrito each) Calories 397; Total Fat 10 g (Saturated Fat
4 g); Cholesterol 58 mg; Sodium 1032 mg; Carbohydrate 47 g; (Dietary
Fiber 3 g, Sugars ); Protein 26 g; Percent Daily Values*: Vitamin A
13%; Vitamin C 12%; Calcium 17%; Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
BROCCOLI AND NOODLES SUPREME
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
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3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Cook noodles according to package directions. Add broccoli for last 5
minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan.
Heat through.
Source: Campbells
CHICKEN FRANCESE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
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3 tablespoons all-purpose flour
1 skinless, boneless chicken breast half
1 egg, beaten
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 1/2 cups heavy whipping cream
1/2 cup chopped green onions
1 pinch grated Parmesan cheese
Flour chicken breast, then dip in egg, then in Parmesan cheese to coat.
In a small skillet, saute chicken over low heat, seasoning with salt
and pepper to taste. When the chicken is half done (after about 4 to 5
minutes), stir in the cream and green onions. Bring to a boil, then
remove from heat, sprinkle with a handful of Parmesan cheese, and serve.
CABERNET MARINARA PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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1 C. chopped sweet onion
2 T. olive oil
3 garlic cloves crushed
1/2 C. Cabernet Sauvignon or other dry red wine
1 (28 oz) can crushed tomatoes
3 plum tomatoes chopped
1 T. sugar
1 fresh basil sprig
1 fresh thyme sprig
2 C. uncooked penne pasta Parmesan and Romano cheeses
In a large saucepan, cook onion in oil over medium heat until
tender. Add garlic, cook 1 minute longer. Stir in wine and
bring to a boil. Reduce heat; cook 6-8 minutes or until liquid is
fully reduced by half.
Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring
to a boil. Reduce heat; cover and simmer 15 minutes.
Meanwhile, cook pasta according to package directions.
Discard basil and thyme. Drain pasta; toss with sauce. Top
with cheeses.
APPLE STUFFED CHICKEN BREAST
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
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2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Combine apple, cheese, and bread crumbs. Set aside. Flatten chicken
breasts between sheets of waxed paper to 1/4 inch thickness. Divide
apple mixture between chicken breasts, and roll up each breast. Secure
with toothpicks. Melt butter or margarine in a 7 inch skillet over
medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water.
Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and
cornstarch; stir into juices in pan. Cook and stir until thickened.
Pour gravy over chicken, and garnish with parsley. Serve.
BRUSCHETTA PIZZA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
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1/2 lb. bulk pork sausage
1 prebaked Italian bread shell crust
1 (6 oz) pkg sliced turkey pepperoni
2 C. shredded Mozzarella cheese
1 1/2 C. chopped plum tomatoes
1/2 C. fresh basil leaves thinly sliced
1 T. olive oil
2 garlic cloves minced
1/2 t. minced fresh thyme or 1/8 t. dried thyme
1/2 t. balsamic vinegar
1/4 t. salt
1/8 t. pepper
additional fresh basil leaves, optional
In a small skillet cook sausage over medium heat until no longer pink;
drain. Place crust on an ungreased baking sheet. Top with
pepperoni, sausage and cheese. Bake at 450 for 10-12 minutes or
until cheese is melted.
In a small bowl combine the tomtatoes, sliced basil, oil, garlic,
thyme, vinegar, salt and pepper. Spoon over the pizza.
Garnish with additional basil if desired.
BLACK BEAN PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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INGREDIENTS
8 ounces uncooked spiral pasta
1 cup finely chopped green pepper
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 cups tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1/2 cup shredded reduced-fat Cheddar cheese
Cook pasta according to package directions; drain. Meanwhile, in a
large saucepan coated with nonstick cooking spray, combine the green
pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over
medium heat for 5 minutes or until tender. Add tomato sauce and black
beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes
or until heated through. Stir in pasta. Sprinkle with cheese.
BROCCOLI FETTUCCINE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a
skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the
tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat;
simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to
a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture.
Sprinkle with Parmesan cheese.
ANGEL SHRIMP PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta
In a large skillet over medium heat, melt margarine and saute onions
and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add
pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.
ALBINO PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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1 (16 ounce) package dry penne pasta
4 tablespoons olive oil
1 teaspoon minced garlic
1/3 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add penne pasta
and cook for 8 to 10 minutes or until al dente; drain.
In small saucepan, saute garlic a small amount of oil. Combine garlic,
olive oil, and pasta in a bowl. Mix in parmesan cheese.
CHICKEN A LA CREME
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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1/4 cup butter
1 1/2 pounds chicken breast tenderloins or strips
salt and pepper to taste
1 pint heavy cream
Melt half of the butter in a large skillet over medium-high heat.
Season chicken tenders with salt and pepper, and saute them in butter
until golden on all sides, about 10 minutes. Add the remaining butter,
reduce heat to medium, and cook for 5 more minutes.
Pour the heavy cream into the skillet, and simmer gently for 5 minutes,
stirring occasionally, until the sauce has thickened and chicken is
cooked through. Best when served with fresh French bread for dipping.
PRONTO PIZZA BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
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1/3 cup grated Parmesan cheese
1 tablespoon chopped onion
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
4 English muffins, split
8 tomato slices
8 mozzarella cheese slices
Additional oregano, optional
Directions
In a bowl, combine the first six ingredients; crumble beef over mixture
and mix well. Toast the muffins in broiler until lightly browned.
Form meat mixture into four patties; place on top of muffins. Broil 4
in. from the heat for 8-10 minutes or until meat is cooked.
Top with tomato and cheese slices. Return to broiler until cheese is
melted. If desired, sprinkle with oregano. Serve immediately. Yield: 4
servings.
MEXICAN CASSEROLE
~Shared by Treva, NC
Top a sassy Mexican filling with flaky Crescents in a quick and easy
casserole ready in just 30 minutes.
Prep Time 10 Minutes
Total Time 30 Minutes
1 lb ground beef, cooked, drained
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red
and green peppers, undrained
1 & 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese
blend (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated
seamless dough sheet
1. In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to
boiling over medium-high heat, stirring occasionally. Spoon into
ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of
the cheese.
2. Separate or cut dough into 2 long rectangles (if using crescent
rolls, press perforations to seal). Place on top of meat mixture.
Sprinkle with remaining 1/2 cup cheese.
3. Bake at 375°F 15 to 20 minutes. Makes 6 servings.
ASIAN CHICKEN NOODLE SOUP
~Shared by Treva, NC
The pasta will still have a chewy bite when the chicken is ready, but
it continues to cook while the soup stands. Serve with rice crackers
and lime wedges.
Yield: 8 servings (serving size: 1 cup)
1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red Chile pepper, finely chopped
Heat oil in a large nonstick skillet over medium-high heat. Add garlic,
ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to
a boil. Add chicken and pasta; cook 5 minutes or until chicken is done.
Remove from heat; stir in remaining ingredients. Let stand 5 minutes.
Discard lemongrass.
CHICKEN THIGHS CACCIATORE
~Shared by Treva, NC
Chicken thighs have to be one of the best values at our meat counter.
Team them with saucy Italian flavors and a bit of red wine, and get
ready for some really good eating. Don?t forget the crusty bread for
dunking!
Cooking Time: 30 min
8 chicken thighs, skinned, if desired
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine or beef broth
2 (14-1/2-ounce) cans Italian-style diced tomatoes, undrained
Season chicken with salt and pepper. In a large deep skillet, cook
chicken in 1 tablespoon oil over medium-high heat for 3 minutes per
side, or until lightly browned. Remove from skillet and set aside. Add
remaining 1 tablespoon oil to skillet then sauté onion and garlic until
tender. Return chicken to skillet; add wine and tomatoes, and bring to
a boil. Cover, reduce heat to low, and simmer 10 minutes. Uncover and
simmer 10 more minutes then serve topped with sauce.
Serves: 4
PEPPERED SHRIMP ALFREDO
~Shared by Treva, NC
8 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over
medium heat. Stir in onion, and cook until softened and translucent,
about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over
medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo
sauce, Romano cheese, and cream; bring to a simmer stirring constantly
until thickened, about 5 minutes. Season with cayenne, salt, and pepper
to taste. Stir drained pasta into the sauce, and serve sprinkled with
chopped parsley.
SHRIMP SCAMPI
~Shared by Treva, NC
A simple but elegant shrimp dish. Combine it with garlic bread and a
salad for a delicious dinner.
1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Bring a large pot of salted water to a boil. Stir in pasta and return
pot to boil. Cook until al dente. Drain well. Melt butter in a large
saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring
constantly, for 3 to 5 minutes. Stir in wine and pepper. Bring to a
boil and cook for 30 seconds while stirring constantly. Mix shrimp with
drained pasta in a serving bowl. Sprinkle with cheese and parsley.
Serve immediately.
ONE POT CHICKEN DINNER
~Shared by Treva, NC
Start loosening your belt buckle now because once you bite into this
yummy One Pot Chicken Dinner you won't be able to stop eating! This
truly is a winner, winner chicken dinner!
Serves: 4
Cooking Time: 25 min
1 (16-ounce) can chow mein vegetables, drained
1 (10-3/4 ounce) can chicken and rice soup, undiluted
1 (10-3/4 ounce) can cream of chicken soup, undiluted
1 cup chopped cooked chicken
2 tablespoons soy sauce
1 (3-ounce) can chow mein noodles
1. Preheat oven to 350 degees F. Combine first 5 ingredients in a large
bowl; stir well. Spoon into a well-greased 7- x 11-inch baking dish.
2. Sprinkle with chow mein noodles. Bake, uncovered, 25 minutes or
until hot and bubbly. Serve immediately.
Source: Mr. Food
CHOCOLATE FRENCH TOAST
~Shared by Treva, NC
Prep Time:5 Minutes
Cook Time:10 Minutes
3 large eggs
3/4 cup 1% milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon (optional)
10 slices whole wheat bread
2 & 1/2 cups fresh strawberries, sliced
10 teaspoons soft margarine (contains no partially hydrogenated oil)
1. Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon, if
desired, in large bowl until smooth.
2. Heat griddle or skillet over medium-low heat. Grease griddle with
margarine, if necessary.
3. Dip bread in egg mixture. Place on griddle. Cook about 2 to 4
minutes on each side. Serve immediately with 1 teaspoon soft margarine
per slice.
5 servings ( 2 bread slices plus 1/2 cup strawberries)
Nutritional Information per serving:
Serving Size: 2 slices plus 1/2 cup strawberries; Calories: 440, Total
Fat: 16g, Saturated Fat: 2.5g,
Cholesterol: 115 mg, Sodium: 540 mg, Total Carbohydrate: 64g, Dietary
Fiber: 8g, Sugars: 14g,
Protein: 14g, Vitamin A: 10%DV*, Vitamin C: 80%DV*, Calcium: 10% DV*,
Iron: 20% DV*
*%DV = % Daily Values are calculated based on a 2000 calorie diet
TOO EASY TACO PIZZA
~Shared by Treva, NC
Mix your two favorite dishes into on delicious pizza pie. Too Easy Taco
Pizza is layered with beef, cheese and beans to make one of the best
pizza recipes.
Serves: 4
Preparation Time: 20 min
Cooking Time: 20 min
1 pound lean ground beef
1 packet of taco seasoning mix
1 can (4-ounces) diced green chilies
1 store bought pizza crust
1 can refried beans
1 1/2 cups Cheddar cheese, shredded
1/4 cup green onions, thinly sliced
1. Pre-heat oven to 375 degrees F.
2. Prepare ground beef according to seasoning packet directions. Be
sure to drain excess fat after browning meat. Once the taco meat is
prepared, stir in the chilies and set aside if still working on the
other steps below.
3. While the meat is cooking, smear the pizza crust with the refried
beans. Spread evenly across the crust leaving a ring of crust (unless
you prefer to dress to the edge of the pizza).
4. Once taco meat is done, pour it over the crust and spread evenly.
Top with cheddar and green onions.
5. Place in the oven and bake for 20 minutes. Allow pizza to rest for 5
minutes before cutting.
HAMBURGER CRUNCH
~Shared by Treva, NC
Looking for cheap casserole recipes that aren't cheap on taste? I've
got the perfect one, this Hamburger Crunch is absolutely fantastic.
It's in the name, with every crunchy bite your taste buds will fall in
love.
Serves: 6
Cooking Time: 30 min
2 pounds ground beef
1 tablespoon onion, minced
2 cans (10 3/4-ounce) tomato soup
1 teaspoon chili powder
4 cups corn chips
8 ounces package shredded Cheddar cheese
Preheat oven to 350 degrees F. Brown ground beef and onion together in
a large skillet over medium heat; drain. Stir in soup and chili powder.
Spread in an ungreased 13"x 9" baking pan; top with corn chips. Bake,
uncovered, at 350 degrees F for 20 to 25 minutes. Remove from oven;
sprinkle with cheese. Bake for an additional 5 minutes, until cheese
melts.
Source: 101 Autumn Recipes, copyright Gooseberry Patch
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ELISE'S SESAME NOODLES
~Shared by Maggie, TX
What’s the trick to making pasta healthy? Use whole-wheat noodles. This
popular Asian noodle salad bolsters the fiber content and packs a
nutrient punch without sacrificing flavor.
Serves: 8 (1-1/2 cups each)
Preparation time: 20 minutes
Ingredients
1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar or lime juice
1-1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1/2 cup toasted sesame seeds
Preparation
1. Bring a large pot of water to a boil. Cook spaghetti until just
tender, 9-11 minutes or according to package directions. Drain; rinse
under cold water.
2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime
juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons
cilantro (if using). Add noodles, snow peas and bell pepper; toss to
coat.
3. To serve, mix in sesame seeds and garnish with remaining scallions
and cilantro.
Nutrition Facts
Per serving:
345 calories
12 g fat (2 g sat, 5 g mono)
0 mg cholesterol
51 g carbohydrate
12 g protein
10 g fiber
542 mg sodium
Nutrition Bonus: vitamin C (100% Daily Value), fiber (40% DV), vitamin
A (40% DV)
Source: EatingWell
TACO SALAD
~Shared by Maggie, TX
Depending on the type of salsa you use, this salad will vary in heat.
Some like it hot, some do not. To please everyone, make it mild and put
a bottle of your favorite hot sauce on the table. Baked corn tortilla
chips or cheese quesadillas and lime wedges are natural accompaniments.
Serves: 4 (1 cup filling & 2 cups salad each)
Preparation time: 30 minutes
Ingredients
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93%-lean ground turkey
2 large plum tomatoes, diced
1 14-ounce can kidney beans, rinsed
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese
Preparation
1. Combine salsa and sour cream in a large bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic and cook, stirring often, until softened, about 2 minutes.
3. Add turkey and cook, stirring often and crumbling with a wooden
spoon, until cooked through, about 5 minutes.
4. Add tomatoes, beans, cumin and chili powder. Cook, stirring, until
tomatoes begin to break down, 2-3 minutes. Remove from heat, stir in
cilantro and 1/4 cup of the salsa mixture.
5. Add lettuce to remaining salsa mixture in the bowl; toss to coat. To
serve, divide lettuce among 4 plates, top with turkey mixture and
sprinkle with cheese.
Nutrition Facts
Per serving:
356 calories
14 g fat (5 g sat, 1 g mono)
81 mg cholesterol
26 g carbohydrate
33 g protein
10 g fiber
618 mg sodium
763 mg potassium
Nutrition Bonus: vitamin A (150% Daily value), vitamin C (60% DV),
folate (53% DV), iron (25% DV), potassium (22% DV)
Source: EatingWell
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SAUTEED TURKEY BREAST WITH MUSHROOMS
AND SHALLOTS
~Shared by Mary S., Nashville, TN
Yield: Makes 4 servings
INGREDIENTS
- 1 lb. turkey breast cutlets
- 1/2 tsp. garlic powder
- Salt and freshly ground pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1/3 cup finely chopped mushroom caps
- 2 Tbsp. finely chopped shallots
- 1-2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 Tbsp. chopped fresh parsley
- 1 lemon, cut into 4 wedges
DIRECTIONS
Sprinkle both sides of cutlets with garlic powder and rub in. Lightly
salt and pepper.
Coat large skillet with oil and heat over medium heat for about 30
seconds. Place mushroom caps and shallots in skillet, saute for about 1
minute, then push vegetables to side of skillet. Place turkey in
skillet and saute for 5-8 minutes on one side until browned; turn
turkey and cook another 5-8 minutes, stirring vegetables until turkey
is cooked through – no longer pink in the center.
Combine lemon juice, Worcestershire sauce and mustard in small bowl and
mix well. Add to pan and cook over low heat until heated through –
about 1 minute.
Top with a sprinkle of parsley, garnish with lemon wedges and serve.
Nutritional Information Per Serving:
130 calories; 3 g total fat; 0 g saturated fat;
2 g carbohydrate; 23 g protein; 0 g dietary fiber; 140 mg sodium
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
TURKEY SLOPPY JOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 1/2 cup
INGREDIENTS
- 2 tsp canola oil
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 1 lb lean ground turkey breast
- 1 cup tomato sauce
- 1 tsp brown sugar
- 1/2 cup catsup
- 1 tsp red pepper flakes
- 2 tsp wine vinegar
- 1/4 tsp pepper
DIRECTIONS
Heat the oil in a large skillet and sauté the onion and bell pepper
until translucent. Add the turkey and cook about 5 minutes. Drain off
any fat.
Add the remaining ingredients and mix well. Simmer 15 minutes and serve
on buns.
To reduce the sodium content of this recipe, use salt-free tomato sauce.
Nutritional Information Per Serving: Calories: 239, Protein: 27g,
Sodium: 787 mg, Cholesterol: 68 mg, Carbohydrates: 21 g, Fat: 6 g
Diabetic Exchanges: 1 Starch; 3 Very Lean Meat; 1 Vegetable
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
CHICKEN AND PEA POD STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken
INGREDIENTS
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1 cup water
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut oil
- 1-1/2 cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas, OR 1 (6-ounce)
package frozen pea pods, thawed and drained
- 3/4 cup sliced green onions
- 2 tablespoons grated fresh gingerroot
- 2-1/2 cups cubed (3/4-inch), cooked chicken breast
DIRECTIONS
In a small bowl, combine cornstarch and sugar, and blend well. Add
water and soy sauce, blending until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add carrots
and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap
peas, green onions, and gingerroot, and cook, stirring, for 3 to 4
minutes or until vegetables are crisp tender.
Stir in chicken and cornstarch mixture. Cook, stirring, until mixture
thickens and is thoroughly heated.
Nutritional Information Per Serving: Calories: 257; Protein: 28 g;
Sodium: 211 mg; Cholesterol: 63 mg; Carbohydrates: 14 g; Fat 7 g
Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
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LOBSTER CASSEROLE
~Shared by Patricia, Charlevoix, MI
2 tablespoons chopped onion
1/2 garlic clove, minced
1 tablespoon butter
1/2 can (about 2/3 cup) condensed Cheddar cheese soup
1 can (3 ounce) sliced mushrooms, drained
1/4 cup milk
2 tablespoons dry sherry
1 tablespoon parsley
1 1/2 cups canned, fresh or frozen cooked lobster
1/2 cup frozen peas, cooked and drained
1 tablespoon buttered soft bread crumbs
Cook onion and garlic in butter until tender but not brown. Stir in
soup and mushrooms. Gradually blend in milk, wine and parsley. Add
lobster and peas. Cook and stir until heated through. Spoon into two
1-cup casseroles; top each with a circle of crumbs. Bake at 350 degs
for 25 to 30 minutes.
CHILI CHEESE FRANKS
~Shared by Patricia, Charlevoix, MI
1/2 cup green pepper strips cut in narrow 1 inch pieces
1/4 cup chopped onion
1 tablespoon butter
1 can (8 ounce) kidney beans
1/2 cup tomato sauce
1/2 teaspoon chili powder
3 hotdogs, sliced
2 ounces sharp cheese of choice
Corn Chips
With butter, cook green pepper and onion in a saucepan until tender but
not brown. Add beans (with liquid), tomato sauce, chili powder and
franks. Cook, stirring occassionally until hot. Add cheese; stir until
melted. Serve over corn chips.
CHICKEN WITH COUSCOUS, HONEY AND
CINNAMON
~Shared by Jean P., Syracuse, NY
While I’ve got nothing against a good chicken sandwich, there are many
more exciting things you can do with a few shreds of cold roast
chicken. Couscous is a very useful medium for leftover meat, and this
is one of my favorite ways to eat cold chicken. Take a tub of this with
you to work, or serve up with crisp lettuce leaves as a quick supper.
Yield: Serves 2
INGREDIENTS
2/3 cup blanched almonds
2 tablespoons canola or olive oil
1 onion, finely chopped
1 garlic clove, chopped
Sea salt and freshly ground black pepper
1 teaspoon ground cinnamon
2/3 cup couscous
1 tablespoon honey
About 1 cup boiling water, or chicken or vegetable stock
About 1 cup chopped cold cooked chicken
1 small preserved lemon, pulp discarded and skin finely chopped (or the
grated zest of ½ fresh lemon)
A good squeeze of lemon juice
1 tablespoon chopped fresh parsley or mint
Directions
Put the almonds in a dry frying pan and toast over medium heat for a
few minutes, tossing occasionally, until golden brown. Let cool, then
chop them very coarsely.
Heat the oil in a small saucepan, add the onion, garlic, and some salt
and pepper and cook gently for about 10 minutes, until softened. Add
the cinnamon, then take off the heat and stir in the couscous.
Stir the honey into the boiling water or stock until dissolved, then
pour over the couscous (it should just cover it) and put a
tight-fitting lid on the pan. Let stand for 10 minutes, until the
couscous has swollen up and absorbed all the liquid. Fluff it up with a
fork, transfer to a bowl, and let cool.
Toss the chicken pieces, almonds, preserved lemon or zest, and the
lemon juice into the couscous and season to taste. Pack into a lunch
box, or pile into a serving dish for serving at the table. Either way,
finish with a sprinkling of parsley or mint and a good grinding of
black pepper.
Variation: Leftover Lamb with Couscous, Lemon, and Mint
Prepare the couscous as above, leaving out the cinnamon and honey. Toss
about 1 cup shredded cold roast lamb into the couscous, along with the
grated zest and juice of 1 lemon and 2 tablespoons of chopped mint. You
can keep the almonds or not, as you prefer, and/or add a couple of
handfuls of chopped dried apricots, if you like.
NUTRITIONAL INFORMATION
Nutrients per serving Calories 839 kcal Sodium 743 mg Total
Carbohydrate 76 g Fiber 10 g Fat 45 g Trans Fat 0 g Saturated Fat 6 g
Monounsaturated Fat 28 g Polyunsaturated Fat 9 g Cholesterol 53 mg
Sugar 14 g Protein 37 g Magnesium 186 mg Potassium 758 mg Vitamin A 1 %
daily value Vitamin C 25 % daily value Calcium 17 % daily value Iron 22
% daily value
ITALIAN TUNA SALAD WITH AVOCADO AND
MOZZARELLA
~Shared by Jean P., Syracuse, NY
In Italy, tuna is mixed with vinaigrette instead of mayonnaise for
sandwiches. Here, I use Italian tuna packed in oil, which is darker and
more strongly flavored than regular supermarket tuna, and prepare it
this way. Mozzarella cheese and avocado take the edge off the briny
tuna and capers, for a perfectly balanced and interesting sandwich.
Yield: Makes 2 sandwiches
INGREDIENTS
2 Ciabatta Rolls or store-bought Italian rolls
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
½ small garlic clove, put through a garlic press
¼ teaspoon salt
Freshly ground black pepper
One 6-ounce can imported olive oil-packed Italian tuna, drained well
1 tablespoon capers, drained and rinsed
½ small ripe avocado, peeled, pitted, and cut into ½-inch-thick slices
3 ounces fresh mozzarella, sliced into ¼-inch-thick piece
Directions
Heat a panini or sandwich press according to the manufacturer’s
instructions.
Split each roll in half. Whisk together the olive oil, vinegar,
mustard, garlic, salt, and pepper to taste in a small bowl.
Combine the tuna and capers in a medium bowl. Drizzle the dressing over
the tuna. Mix well to combine.
Arrange the avocado slices on the bottom half of each roll. Arrange the
tuna on top of the avocado. Lay the mozzarella slices on top of the
avocado. Top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, pull the top down, and cook until they
are browned and crisp and the cheese is melted, 5 to 7 minutes,
depending on how hot your machine is. Carefully remove from the press
and serve immediately.
Nutritional information does not include Ciabatta Rolls.
NUTRITIONAL INFORMATION
Nutrients per serving Calories 557 kcal Calcium 23 % daily value
Vitamin C 9 % daily value Vitamin A 3 % daily value Potassium 583 mg
Magnesium 56 mg Protein 34 g Sugar 1 g Cholesterol 61 mg Saturated Fat
11 g Fat 44 g Fiber 4 g Total Carbohydrate 6 g Sodium 1070 mg Iron 7 %
daily value
BREAKFAST BURRITO
~Shared by Jean P., Syracuse, NY
Total Time: Under 30 Minutes
Yield: Serves 2
I discovered burritos in California and they haven’t lost their appeal.
As with frittatas, you can fill them with whatever’s handy: onions,
spinach, goat’s cheese... the list is endless.
INGREDIENTS
1 tablespoon of olive oil
2 scallions, white parts only, finely chopped
1 teaspoon of dried red chile flakes
½ cup of chopped tomatoes
4 eggs
½ cup of cheese, Cheddar or similar, grated
Salt and pepper
2 tortillas, stoneground corn or whole wheat
A little chopped fresh parsley
Directions
First, heat the olive oil in a pan. Add the scallions, chile and
tomatoes and stir for a few minutes. Take off the heat and set aside.
Scramble the eggs, adding the cheese at the last minute. Stir in the
chiles-tomato mixture and season.
In a nonstick pan, heat the tortillas one after the other, for about 30
seconds each side. Put flat on a plate and spoon on the egg mixture,
with the parsley, and roll them up.
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
Calories 476 kcal Calcium 34 % daily value Vitamin C 20 % daily value
Vitamin A 9 % daily value Potassium 410 mg Magnesium 40 mg Protein 24 g
Sugar 3 g Fiber 3 g Total Carbohydrate 28 g Cholesterol 453 mg Sodium
905 mg Saturated Fat 11 g Fat 30 g Iron 23 % daily value
Source: Sophie Dahl from Miss Dahl's Voluptuous Delights
BEEF-BROCCOLI LO MEIN
~Shared by Treva, NC
Serve this lo mein recipe with store-bought egg rolls and fortune
cookies for a quick-and-easy Asian meal.
YIELD: 6 servings (serving size: 1 & 1/3 cups)
4 cups hot cooked spaghetti (about 8 oz uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 & 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into
long, thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic
Cook pasta according to package directions, omitting salt and fat;
drain. Combine pasta and sesame oil, tossing well to coat. While pasta
cooks, heat peanut oil in a large nonstick skillet over medium-high
heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and
onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done.
Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute
or until lo mein is thoroughly heated, stirring constantly.
Nutritional Information per serving; Calories 327; Calories from fat:
26%; Fat: 9.3g; Saturated fat: 3g;
Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.6g; Protein: 21.7g;
Carbohydrate: 39.1g; Fiber: 2.9g;
Cholesterol: 36mg; Iron: 3.6mg Sodium: 382mg; Calcium: 47mg
SOURCE: Cooking Light OCTOBER 2003
LOW COUNTRY SHRIMP PILAF
~Shared by Treva, NC
YIELD: 4 servings (serving size: 1 1/2 cups)
1 & 1/2 tablespoons canola oil
1 & 1/2 cups prechopped green bell pepper
1 cup prechopped onion
1 tablespoon bottled minced garlic
2 teaspoons Old Bay seasoning
1 pound peeled and deveined large shrimp
1/2 cup dry white wine
1 (8-ounce) bottle clam juice
1 & 1/2 cups instant white rice
2 tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalapeños, undrained
Heat oil in large nonstick skillet over medium-high heat. Add bell
pepper and onion to pan; sauté 2 minutes. Add garlic and Old Bay
seasoning to pan; sauté 1 minute. Add shrimp, wine, and clam juice;
bring to a boil. Stir in rice; cover and remove from heat. Let stand 5
minutes or until liquid is absorbed.
Place pan over medium-high heat. Stir in 1 tablespoon thyme and
tomatoes; cook 2 minutes or until thoroughly heated, stirring
occasionally. Sprinkle with remaining 1 tablespoon thyme.
Nutritional Information per serving: Calories 365; Calories from fat:
20%; Fat: 8g; Saturated fat: 0.8g; Monounsaturated fat: 3.5g;
Polyunsaturated fat: 2.4g; Protein: 27.8g; Carbohydrate: 44.7g; Fiber:
3.9g; Cholesterol: 174mg; Iron: 6mg; Sodium: 756mg; Calcium: 117mg
SOURCE: Cooking Light NOVEMBER 2006
WHOLE WHEAT FRENCH BREAD PIZZA
~Shared by Maggie, TX
Yield: 2 Servings
This four-ingredient meal takes less than 15 minutes to make. Try
topping the pizzas with veggies like bell peppers and spinach. We like
sliced pepperoni.
Ingredients
6 ounces whole wheat (or whole grain) baguette
1/2 cup shredded Italian blend cheese or shredded part-skim mozzarella
1 clove garlic
Dried oregano, optional
1/4 cup pizza sauce
Directions
1 Preheat oven to 425°F. Line a baking sheet with foil; set
aside.
2 Slice the bread lengthwise with a serrated knife. Place the
slices on the baking sheet and lightly toast in the preheated oven,
about 3-5 minutes.
3 Remove the bread from oven. Lightly rub a garlic clove on the
cut-side of the slices, then spread the pizza sauce and scatter cheese
over each piece. Bake until the cheese is bubbly and the pizza is hot,
about 5-7 minutes.
4 Sprinkle pizza with oregano, if desired.
Nutritional information
Calories: 310 Fiber: 5 g Fat: 8 g Saturated Fat: 4.5 g Protein: 16 g
Sodium: 700 mg Cholesterol: 20 g
Click
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MEXICAN CHICKEN SOUP (POZOLE)
I love hominy but my family doesn't. This soup reheats well. Good thing
for me!
Serves 8-10
Prep time: 5-10 minutes
Cook time: 25 minutes
INGREDIENTS
1 tablespoon olive oil
2 medium white onions, chopped
6 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon dried oregano
2 cans (10 ounces) diced tomatoes with chilies
4 cups low-sodium chicken broth
2 cups water
2 cans(15 ounce) white hominy*, drained and rinsed
4 cups cooked and shredded chicken (Keep things simple with a
store-bought rotisserie chicken.)
1/2 cup green onions, thinly sliced
1/4 cup chopped cilantro
Lime wedges, avocado slices and thinly sliced radishes, to garnish
*Tip: A common ingredient in Mexican cuisine, hominy is de-shelled corn
kernels. Unlike sweet corn, the kernels used to make hominy have tough
husks that need to be removed to be edible. Find it in the canned goods
aisle at your local grocery store.
INSTRUCTIONS
1. Heat olive oil in a 5-quart stockpot over medium-high heat. Add
onions and sauté until translucent, about 3-5 minutes. Stir in garlic,
chili powder and oregano. Mix well.
2. Pour in tomatoes, chicken broth, water and hominy. Bring to a boil,
then reduce heat to medium. Simmer until hominy is tender, about 20
minutes.
3. Add cooked chicken, green onions and cilantro. Stir well, then
remove from heat. Serve with lime wedges, avocado and thinly sliced
radishes.
FETTUCCINE ALFREDO
Prep Time 10 Minutes
Total Time 25 Minutes
Makes 6 servings
8 oz uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping cream
3/4 cup freshly shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley
In large sauce pot, cook fettuccine as directed on package. While
fettuccine is cooking, in 2-quart saucepan, heat butter and whipping
cream over low heat, stirring constantly, until butter is melted. Stir
in cheese, salt and pepper. Drain fettuccine; return to sauce pot. Pour
sauce over warm fettuccine; stir until fettuccine is well coated.
Sprinkle with parsley.
Makes 6 servings (about 3/4 cup each)
Health Twist
Mmm, Alfredo! But without all the fat? Sure! Just substitute evaporated
fat-free milk for the whipping cream and use a reduced-fat Parmesan
cheese blend to slash the fat in half.
Variation
Make it even heartier. This rich pasta dish becomes the base for other
flavorful dishes when you add cut-up cooked poultry, meat and veggies.
Garnish with fresh herb sprigs.
Special Touch
Grilled chicken breast, cut into strips, makes a great addition to this
dish.
Special Touch
Sauté uncooked deveined peeled shrimp with garlic and a little seafood
seasoning, then toss with the sauce and fettuccine.
Source: Betty Crocker
http://www.bettycrocker.com/recipes/fettuccine-alfredo/61d2461a-da1e-4f20-b101-e0a5186ef337?p=1
ANGEL HAIR PASTA WITH FRESH TOMATO
SAUCE
Makes: Makes 4 to 6 servings
This quick, no-cook, vegetarian tomato sauce, preferably made with
heirloom tomatoes, is best when the tomatoes come fresh from a farmers
market or plucked from your own garden.
Ingredients:
1 ½ pounds (about 5 to 6 medium) tomatoes (preferably heirloom), diced
(see note)
1/3 cup extra-virgin olive oil ¼ cup balsamic vinegar
4 ounces (½ ball) fresh mozzarella (about 1/3 cup, cut into ¼-inch
chunks)
2 garlic cloves (about 1 teaspoon minced)
2 small shallots (about 2 tablespoons minced)
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
½ teaspoon kosher salt, or to taste
Ground pepper to taste
1 pound angel hair pasta
1/3 to ½ cup freshly grated Parmigiano-Reggiano cheese
Preparation:
Prep time: 20 minutes (includes chopping).
Start to finish: 30 minutes.
Combine diced tomatoes, olive oil, vinegar, mozzarella chunks, minced
garlic, minced shallots, sage, rosemary, salt and pepper in a bowl or
serving dish large enough to hold pasta and sauce combined. Toss well
and cover tightly with plastic wrap to let flavors meld, about 15
minutes.
Meanwhile, bring 4 quarts of water to a boil and add pasta. Cook pasta
about 5 minutes or until al dente. Drain, reserving 2 to 3 tablespoons
of the cooking water. Add cooked pasta and reserved cooking water to
sauce. Toss well. Add Parmesan, toss again and serve.
Note: If tomatoes are extra juicy, use only about ¼ cup olive oil and
only 2 to 3 tablespoons balsamic vinegar.
Serve with: Crusty Italian rolls and Caesar salad
Source: Original recipe by Mary-Liz Shaw
ARROZ CON POLLO
Makes: 4 servings
However did we get by before the advent of the supermarket rotisserie
chicken? This recipe also turns to another convenience food,
already-cooked rice in a pouch.
Ingredients:
1 purchased roasted chicken
1 can (14.5 ounces) diced tomatoes (undrained)
1 can (4 ounces) diced green chiles (undrained)
1 cup frozen peas
1/3 cup pitted green olives, sliced
1 pouch (8.8 ounces) cooked Spanish-style rice
1/3 cup shredded Monterey jack cheese
Preparation:
Prep and cooking time: 25 minutes.
Remove chicken meat from bones, discarding skin and bones. Tear chicken
into large pieces. Measure 3 cups; reserve remainder for another use.
In large skillet, combine tomatoes, chiles, peas and olives. Bring to a
boil. Stir in rice and the 3 cups chicken; heat through. Top each
serving with cheese.
ASIAN FLANK STIR-FRY
Makes: 6 servings
Time for a change? Try this beef stir-fry with rice noodles. Rice
noodles can be found in the Asian section of most grocery stores. Angel
hair pasta would be a good substitution.
Ingredients:
4 ounces uncooked thin rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 ½ pounds beef flank steak
1 package (16 ounces) frozen stir-fry vegetable blend
1 ½ cups shredded carrots
2 teaspoons sesame oil (divided)
2 teaspoons toasted sesame seeds
Preparation:
Start to finish: 25 to 30 minutes.
Bring a pot of water to a boil. Pour over noodles in a large bowl and
let soak 10 minutes.
Meanwhile, in a small bowl, combine cornstarch, soy sauce, vinegar,
hoisin sauce, ginger, garlic, salt and pepper until blended. Cut flank
steak into thin strips.
In large skillet or wok, heat 1 teaspoon oil. Add stir-fry vegetable
blend (thaw in microwave briefly first) and carrots and stir-fry 2 to 3
minutes or until crisp-tender. Remove and keep warm. In same pan,
stir-fry beef in remaining oil 3 to 4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1
to 2 minutes or until thickened. Drain noodles. Stir noodles and
vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
Per 1 1/3-cup serving: 294 calories, 25g carbohydrate, 23g protein, 11g
fat (4g saturated), 48mg cholesterol, 757mg sodium, 4g fiber. Calories
from fat: 33.7%.
BROCCOLI CHEDDAR FRITTATA
Makes: 4 to 6 servings
Frittatas are a hurried cook's quiche: no crust required, and it cooks
quickly on the stove. Other favorite vegetables can be substituted as
desired.
Ingredients:
1 package (10 ounces) frozen chopped broccoli
1 small carrot, diced (optional)
¼ cup water
8 eggs
¼ cup milk
2 teaspoons prepared mustard
1 teaspoon seasoned salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese (3 ounces)
1 tablespoon chopped green onion
Preparation:
Prep time: 10 minutes.
Start to finish: 30 minutes.
Combine broccoli, carrot, if using, and water in 10-inch nonstick
skillet. Cook over medium heat until tender, stirring occasionally to
break up broccoli, about 10 minutes; drain well.
Meanwhile, beat eggs, milk, mustard, salt and pepper in large bowl
until blended. Add broccoli mixture, cheese and green onion; mix well.
Coat same skillet with vegetable oil spray; heat over medium heat until
hot. Pour in egg mixture; cook over low to medium heat until eggs are
almost set, 8 to 10 minutes.
Remove from heat. Cover and let stand until eggs are completely set and
no visible liquid egg remains, 8 to 10 minutes. Cut into wedges.
CHORIZO AND SHRIMP QUESADILLAS WITH
SMOKY GUACAMOLE
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Weekday Escapes
4 servings
2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle
in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels
at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese
Cut avocados all the way around with a sharp knife. Scoop out the pit,
then spoon avocado flesh away from skin into a food processor. Add the
juice of 1 lime, a couple of pinches salt, sour cream and chipotles in
adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2
to 3 minutes, then remove from pan. Add oil, garlic, then shrimp.
Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3
minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30
seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls
of cheese. Arrange a layer of chorizo and shrimp over the cheese and
fold tortilla over. Press down gently with a spatula and cook tortilla
a minute or so on each side to melt cheese and crisp. Remove quesadilla
to large cutting board and repeat with remaining ingredients. Cut each
quesadilla into 5 wedges and transfer to plates with your spatula. Top
wedges of quesadillas with liberal amounts of smoky guacamole.
MEXICAN BEEF & RICE
1 lb ground beef
1/2 lb fresh mushrooms
1/2 cup chopped onion
1-2 Cups cooked rice
1/2 lb Velveeta mexican cheese
Brown ground beef with mushrooms and onions. Season with salt, pepper
and garlic powder to taste. Drain mixture well. Mix ground beef mixture
and rice, add cubed cheese and 3/4 cup of water. Cover and simmer on
low until cheese is melted.
Please keep in mind that quantities are not exact. I make this dish by
how it looks and tastes. This also very good reheated.
BEEF TACOS (CREAMY)
Serves: 6
Comments: This is a nice twist from your regular tacos. When your
ground beef is cooked, before putting in taco seasonings, put your meat
through a food processor. This grinds it nice and small. Really works
great. Also, this would be good on fry bread, in a taco salad, or just
anywhere you want taco meat.
INGREDIENTS:
1 pound ground beef
1/2 to 3/4 cup water
1 1.25-oz.) package taco seasoning mix
1 (7-oz.) can diced green chilies
1 cup taco sauce
1 (3-oz.) package cream cheese, softened
1 (12-ct.) package taco shells, warmed
Toppings: shredded lettuce, chopped tomato, shredded mild cheddar
cheese, sliced green onions, sour cream
INSTRUCTIONS:
BROWN beef; drain. Stir in water and seasoning mix. Bring to a boil;
reduce heat to low. Add cream cheese, chilies, taco sauce and cream
cheese; stir until cream cheese is melted.
FILL taco shells with beef mixture. Top with lettuce, tomato, green
onions and sour cream.
Servings: 6
ROASTED TURKEY WRAPS WITH GREEN APPLES
AND BRIE
You can toast the wrap in a preheated 275 degree F (190 C) oven for
5-10 minutes or warm it in a Panini press.
Yield: 4 Servings
4 whole-wheat wraps
4 tablespoons honey mustard, store-bought or a mixture of equal parts
honey and Dijon mustard
1 pound roasted turkey, thinly sliced
1/2 pound Brie cheese, cut lengthwise into 4 equal slices
1 Granny Smith apple, halved, cored and thinly sliced
1 bunch watercress, tough stems removed
1 Slather 1 side of each wrap with 1 tbsp of the honey mustard.
2 Place one-fourth of the turkey slices in the center of each wrap. Top
each portion of turkey with 1 slice cheese. Arrange the apple slices
and then the watercress on top of the cheese, dividing them evenly.
Gently fold over the sides of the wrap and press over the filling,
tucking the edges snugly like a burrito.
3 Cut each sandwich in half on the diagonal and serve.
Source: The Supper Club: Kid-Friendly Meals the Whole Family Will Love
PENNE GORGONZOLA WITH CHICKEN
The winner of America's Best Loved Recipe Contest, this rich, creamy
pasta dish is a snap to throw together for a weeknight meal but special
enough for company. You can substitute another cheese for the
Gorgonzola if you like.
8 Servings
Prep/Total Time: 30 min.
Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley
Directions
Cook pasta according to package directions. Meanwhile, in a large
skillet over medium heat, brown chicken in oil on all sides. Add
garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits
from pan. Add cream and broth; cook until sauce is slightly thickened
and chicken is no longer pink. Stir in the Gorgonzola cheese, sage,
salt and pepper; cook just until cheese is melted. Drain pasta; toss
with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Yield: 8 servings.
Nutrition Facts: 1-1/4 cups (calculated without Parmigiano-Reggiano
cheese) equals 489 calories, 23 g fat (14 g saturated fat), 97 mg
cholesterol, 453 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied
white wine such as Chardonnay or Viognier.
Source: Taste of Home 2012
CHOW MEIN CHICKEN CASSEROLE
I love this because it's very simple and inexpensive to make. You can
use leftover chicken making it even cheaper. Very good and hearty.
Servings: 8
Prep Time: 15-20 Minutes
Cooking Time: 30 Minutes
Ingredients:
1 cup cooked or canned chicken
1 can cream of mushroom soup
1 can chicken with rice soup
5 oz. chow mein noodles
Directions:
Cut up chicken into bite-size pieces. Add remainder of ingredients,
reserving some noodles for the top. Bake at 350 degrees F until bubbly,
approximately 30 minutes.
EASY 7 LAYER SALAD
Ingredients
1 medium head lettuce
1/2 cup green pepper, chopped
1 package frozen peas
2 cups low-fat or reduced-fat mayonnaise
4 (1 cup ) grated low-fat or reduced-fat sharp cheese
1/2 cup finely cut celery
2 packets Splenda or other low-calorie sweetener
6 to 8 strips turkey bacon, fried and crumbled
5 hard boiled egg whites, chopped*
Instructions
In a 9-inch x 13-inch pan, layer lettuce, green pepper, peas, cheese,
celery, and egg whites (in that order).
In separate bowl, mix together sugar and mayo, spread over salad.
Crumble bacon on top. Cover tightly and refrigerate.
* I use 5 whole boiled eggs, whites and yolks.
JALAPENO POPPER STUFFED CHICKEN
Ingredients
1 8-oz pkg cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced
4 strips bacon, diced
4 6-oz boneless skinless chicken breasts
1 cup breadcrumbs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 cup vegetable oil
Preparation
1. Cook the bacon in a skillet over medium heat until crispy. Drain on
paper towels.
2. Stir together the cream cheese, cheddar cheese, bacon, and jalapenos
in a small bowl.
3. Cut a pocket horizontally through the thickest side of each chicken
breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
4. Combine the breadcrumbs with the salt, pepper, onion powder, and
garlic powder. Roll the chicken breasts in the breadcrumb mixture to
coat.
5. Heat the oil in a skillet over medium to medium-high heat, and cook
chicken breasts until no longer pink in the center and the juices run
clear, about 8 minutes per side. If your chicken breasts are thick,
they can be finished in a 350-degree oven.
TEN-MINUTE SZECHUAN CHICKEN
Serves: 4
Total time: 30 min
Prep time: 20 min
4 boneless skinless chicken breasts (cut into cubes)
3 tbsps cornstarch
1 tbsp vegetable oil
4 cloves minced garlic
5 tbsps low sodium soy sauce
1 1/2 tbsps white wine vinegar
1/4 cup water
1 tsp white sugar
3 green onions (sliced diagonally into 1/2 inch pieces)
1/8 tsp cayenne pepper (taste)
1. Place the chicken and cornstarch into a bag or bowl, and toss to
coat. Heat oil in a wok or large skillet over medium-high heat. Fry the
chicken pieces and garlic, stirring constantly until lightly browned.
Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until
the chicken pieces are no longer pink inside, 3 to 5 minutes.
2. Stir in the green onion, and cayenne pepper, cook uncovered for
about 2 more minutes. Serve over white rice.
Source: AllRecipes
DORITOS DELIGHT
This is a casserole with all the fixins. Just imagine taking a bite-ful
of hamburger, onion, jalapeño, cheese and Doritos. De-lic-ous! It
serves up in "about" 30 minutes.
Ingredients
1 lb. lean hamburger meat
1/2 C. chopped onion
1 jalapeno pepper, chopped
1 can cream of mushroom soup
1 can nacho cheese soup
1 can evaporated milk
1 small bag Doritos (not snack size)
8 oz. grated cheddar cheese
Directions
Crush Doritos coarsely and place in bottom of a 13x9x3 pan. Brown
hamburger meat with onions and jalapenos until there is no pink in
meat. Drain well. Add soups and evaporated milk. Bring to a boil and
pour over crushed Doritos. Top with grated cheese. Bake for 20-25
minutes at 350 degrees.
COLD SESAME PASTA SALAD
Ingredients
3 cups small shell pasta
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
2/3 cup chunky peanut butter
1 tablespoon grated ginger root
1 tablespoon Sesame oil
1 tablespoon Sriracha hot chile sauce (or Chinese chile sauce)
1/2 cup peanuts, optional
chopped scallions
chopped cucumber
chopped basil
black sesame seeds
shredded spinach or romaine lettuce
sesame oil
Instructions
Start the water boiling for the shells.
Add the shells and cook al dente.
Meanwhile measure the chicken broth, soy sauce, rice vinegar, brown
sugar, peanut butter and grated ginger root into a sauce pan.
Add peanuts if you are using them. Heat to a simmer and stir with a
whisk. Simmer about 5 minutes to thicken slightly. Add sesame oil and
let cool.
Drain the shells into a colander and refill the pot with cold water and
a few ice cubes.
Stir the shells into the ice water to cool them.
Drain in the colander again and toss lightly so the excess water runs
off.
Combine the sauce with the cold pasta. Add the sesame oil and the hot
sauce. Taste and adjust the spiciness to your preference.
Serve on a large platter with shredded lettuce or spinach on each end.
Over the top, sprinkle lots of black sesame seeds, scallions, cucumber
and a little basil.
Last, drizzle more sesame oil over the top.
CREAMY CHICKEN CURRY
Cooking Time: 20 min
Ingredients
4 to 6 chicken breast fillets, diced
2 onions, chopped
1 garlic clove, crushed
3 tablespoons cooking oil
15 grams (1/2 oz) medium curry powder (more if you prefer it hotter)
1 400 gram (14 oz) can evaporated milk
Salt and freshly ground black pepper
Instructions
Cook the chopped onions and garlic in the oil for a few minutes,
allowing them to colour slightly.
Add the curry powder and continue to cook for a few minutes. Season the
diced chicken breast with salt and pepper and add to the curried
onions.
Turn in the pan until completely sealed on all sides. Add the
evaporated milk and bring to a simmer.
Cook for 15 to 20 minutes, stirring occasionally to prevent it from
sticking. Check for seasoning and your curry is ready.
To lift the finished dish, sprinkle with some chopped fresh coriander.
Serve with fluffy white rice (I use Minute Rice, ready in 5 minutes
while main dish simmers).
SHRIMP, SUN-DRIED TOMATO & FETA
QUESADILLAS
1 tbsp canola oil
1 lb. large shrimp, shells & tails removed, deveined
Pinch kosher salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 tbsp fresh lemon juice
6 medium tortillas, preferably whole-wheat
2/3 cup thinly sliced sun-dried tomatoes
1/2 cup crumbled feta cheese
2 green onions, thinly sliced
Cut the shrimp in half lengthwise. Heat canola oil in a large skillet
over medium-high heat. Add shrimp, season with salt and pepper and
cook, stirring frequently until shrimp are just cooked through, about 2
minutes. Just before removing from heat, add garlic and cook for
additional 15 seconds. Remove from heat and toss shrimp with fresh
lemon juice. Transfer to a bowl.
Heat a medium nonstick skillet over medium heat. Place one tortilla in
pan and cover half with one-sixth of the shrimp, sun-dried tomatoes,
feta and green onions.
Fold the other half of the tortilla over the filling. Cook until the
bottom of the tortilla is golden brown, flip and brown the other side.
Repeat process for each tortilla.
Makes 6 quesadillas.
Source: From the kitchen of Cookin' Canuck
http://www.cookincanuck.com
10-MINUTE CHICKEN AND NOODLES
This recipe is as simple as the title makes it sound. This basic recipe
uses only 6 ingredients and you can switch out different vegetables and
pasta shapes to use all of your favorites.
Serves: 4
Cooking Time: 10 min
Ingredients
1 small can chicken broth
1/2 teaspoon dried basil
2 cups vegetable combination (carrots, broccoli, cauliflower)
2 cups uncooked noodles
2 cups cooked cubed chicken
1/8 teaspoon pepper
Instructions
In medium skillet mix broth, basil, pepper and vegetables. Over
medium-high heat, heat to a boil. Reduce the heat to medium. Cover and
cook for 5 minutes.
Stir in uncooked noodles. Cover and cook for 5 more minutes or until
the noodles are cooked. Add chicken and heat through.
STOVE-TOP CHEESEBURGER PASTA
Serves: 5 (about 1 cup each)
Preparation Time: 5 min
Cooking Time: 20 min
Ingredients
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular or
Healthy Request®)
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta
Instructions
Cook the beef in a 10-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour off any fat. Stir the
soups, water and pasta in the skillet and heat to a boil. Reduce the
heat to medium. Cook for 10 minutes or until the pasta is tender,
stirring often.
Source: Campbellskitchen.com
BROCCOLI BONANZA
Prep Time: 15 Min
Total Time:
Makes: 6 (1 cup) servings
INGREDIENTS:
6 oz. (3/4 cup) uncooked acini de pepe (little peppercorns pasta), orzo
or rosamarina (rice-shaped pasta)
3 tablespoons olive oil
1 teaspoon minced garlic
2 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed*
1/2 cup Progresso® Italian Style Bread Crumbs
1/2 teaspoon coarse or regular salt
2 cups coarsely chopped tomatoes
2 tablespoons balsamic vinegar
DIRECTIONS:
Cook acini de pepe to desired doneness as directed on package. Drain;
cover to keep warm. Meanwhile, heat oil in large skillet over medium
heat until hot. Add garlic and broccoli; cook and stir 3 minutes. Stir
in bread crumbs and salt; cook 1 minute. Stir in tomatoes and vinegar.
Cook 1 to 2 minutes or until tomatoes are warm, stirring occasionally.
Stir in cooked acini de pepe. Serve warm.
Nutritional Information:
1 Serving (1 Cup)
Calories 240
(Calories from Fat 70), Total Fat 8g
(Saturated Fat 1g, Cholesterol 0mg; Sodium 400mg; Total Carbohydrate
35g
(Dietary Fiber 4g, Sugars 3g), Protein 7g;
Percent Daily Value*:
Vitamin A 15.00%; Vitamin C 60.00%; Calcium 4.00%; Iron 15.00%;
Exchanges:
1 1/2 Starch;
2 Vegetable;
1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
BETTER THAN OLIVE GARDEN ALFREDO SAUCE
Prep Time: 5 mins
Total Time: 25 mins
Servings: 4-6
Ingredients
3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) boxes angel hair pasta
Directions
1. Melt butter in medium saucepan with olive oil over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until
sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until
smooth. STIR FREQUENTLY.
6. While the sauce cooks, boil noodles for 3-5 minutes.
7. Place pasta on serving plates and spoon sauce over pasta.
FRIED CHICKEN PITAS
These pitas are very different from your usual chicken sandwiches; they
use leftover fried chicken! No one will be able to resist these tasty
treats.
6 Servings
Prep/Total Time: 10 min.
Ingredients
3 cups thinly sliced fried chicken (including crispy skin)
1 cup coleslaw salad dressing
1/3 cup crumbled cooked bacon
2 tablespoons chopped green onions with tops
1/4 teaspoon ground mustard
1/8 teaspoon pepper
6 pita bread halves
Directions
In a large bowl, combine the chicken, dressing, bacon, onions, mustard
and pepper. Spoon into pita bread. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 478 calories, 28 g fat (6 g
saturated fat), 89 mg cholesterol, 969 mg sodium, 29 g carbohydrate, 1
g fiber, 24 g protein.
Source: Taste of Home 2012
BEANS AND RICE WITH JALAPENOS
Beans and rice recipe is seasoned with zesty tomatoes and fresh
jalapeno for a quick side
Hands On: 15
Total: 25
Makes: 6 servings (about 3/4 cup each)
Ingredients:
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,
undrained
1 cup water
1/2 cup sliced green onions
1-1/2 cups instant white rice, uncooked
1 can (15 oz each) Ranch Style® Pinto Beans, undrained
1 tablespoon finely chopped jalapeno pepper
Directions
Combine undrained tomatoes, water and onions in medium saucepan. Bring
to a boil over high heat. Stir in rice, undrained beans and jalapeno;
cover. Remove from heat. Let stand 10 minutes. Fluff with fork before
serving.
Nutritional Information:
6 servings (about 3/4 cup each) Calories 148; Total Fat 0 g (Saturated
Fat 0 g); Cholesterol 0 mg; Sodium 261 mg; Carbohydrate 30 g; (Dietary
Fiber 4 g, Sugars ); Protein 5 g; Percent Daily Values*: Vitamin A 4%;
Vitamin C 8%; Calcium 5%; Iron 13%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
Omit the fresh jalapeno and use Ranch Style® Pinto Beans with Sliced
Jalapenos, if available in your area.
CREAMY BEEF AND ONIONS
1 pound extra lean Ground Beef
2 cups sliced Mushrooms
2 medium Onions, sliced into thin wedges
1 teaspoon bottled, minced Garlic
1 jar Beef Gravy
1/4 cup Sour Cream
1 tablespoon Worcestershire Sauce
1/4 teaspoon dried Thyme, crushed
1/8 teaspoon Pepper
2 cups Hot buttered Noodles or hot fluffy Rice
In a large skillet, cook meat, mushrooms, onions and garlic, until meat
is no longer pink and onions are tender. Drain well.
In a mixing bowl. stir together beef gravy, sour cream, worcestershire
sauce, thyme and pepper. Stir into meat mixture. Heat until bubbly.
CHICKEN CAPRI PASTA
I modified a recipe I found on the Kraft site. It is very good... and
quick!
Serves 4, about 1-1/3 cups each
Prep time: 10 mins.
Total time: 23 mins.
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup grated onion (use fine setting on grater)
1 minced clove garlic
1/2 cup halved red pepper strips
2 cups frozen broccoli florets
1/2 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 cups hot cooked angel hair pasta (save 1 cup cooking liquid)
1/4 cup KRAFT Shredded Parmesan Cheese
COOK and stir chicken, onion, garlic, and peppers in large nonstick
skillet on medium heat 5 to 7 min. or until chicken is done. Stir in
broccoli; cook 2 to 3 min. or until heated through.
ADD cooking creme; cook and stir 2 to 3 min. or until heated through.
Add small amounts of pasta cooking liquid until desired consistency is
achieved.
SERVE over pasta; sprinkle with Parmesan.
CHICKEN OLE
Your family will love this Mexican dish and you’ll appreciate that you
can get it to the table in under 30 minutes.
Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into strips
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles, undrained
2 tablespoons McCormick® Chili Powder
1 teaspoon McCormick® Onion Powder
4 ounces tortilla chips
1 cup shredded Cheddar cheese
1/4 cup chopped green onions directions
1. Heat oil in large skillet on medium-high heat. Add chicken; cook and
stir 5 minutes or until lightly browned.
2. Stir in corn, tomato sauce, chiles, chili powder and onion powder.
Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring
occasionally.
3. To serve, spoon chicken mixture over tortilla chips. Sprinkle with
cheese and green onions. Serve with sour cream, if desired.
Test Kitchen Tip: Substitute McCormick® Chili Seasoning Mix for chili
and onion powders. Do not drain corn. Use 1 can (14 1/2 ounces) diced
tomatoes in place of the tomato sauce.
Nutrional information
Per serving
Calories: 263
Fat: 11 g
Carbohydrates: 19 g
Cholesterol: 61 mg
Sodium: 613 mg
Fiber: 2 g
Protein: 22 g
Source: McCormick
SUPER ITALIAN CHOPPED SALAD
We've had this for dinner with crusty bread. Antipasto ingredients are
sliced and diced to make this substantial salad. I like to buy sliced
meat from the deli and chop it all up so you can get a bit of
everything in each bite.
Total Time: 25 min.
Ingredients
3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional
Directions
In a large bowl, combine the first 11 ingredients. For dressing, in a
small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad;
toss to coat. Sprinkle with cheese. Top with if desired. Yield: 10
servings.
Nutrition Facts: 3/4 cup equals 185 calories, 13 g fat (3 g saturated
fat), 12 mg cholesterol, 444 mg sodium, 11 g carbohydrate, 3 g fiber, 7
g protein.
BASQUE COUNTRY-STYLE SPAGHETTI
1/2 pound thin spaghetti
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped
20 medium shrimp, peeled and de-veined
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated
In a large saucepan bring 3 quarts water to a boil. Add spaghetti and
cook until tender, but still firm (8 to 10 minutes).
Meanwhile, heat butter and olive oil over medium heat in a large
skillet. Add garlic, cooking until golden; discard garlic pieces. Add
shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and
cook 1 to 3 minutes until shrimp turn pink.
Remove saucepan from heat. Drain spaghetti and add to saucepan. Add
Parmesan cheese.
Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon
parsley. Serve immediately.
Serves 4.
CHICKEN QUESADILLAS WITH SALSA FRESCA
Makes: 4 servings
Prep: 25 mins
Start to Finish: 25 mins
Ingredients
Salsa:
6 plum tomatoes, finely diced
1/4 cup finely chopped red onions, rinsed
1 tablespoon finely chopped, fresh flat-leaf parsley
1 large garlic clove, minced
1 tablespoon fresh lime juice
1/4 - 1/2 teaspoon red-pepper flakes
1/4 teaspoon cumin
1/2 teaspoon salt
Quesadillas:
1 pound boneless, skinless chicken breast halves
1/2 teaspoon chili powder
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
4 10 inches flour tortillas
2 cups grated Monterey Jack cheese (8 oz.)
Directions
1. Make salsa: In a medium bowl, combine tomatoes, onions, parsley,
garlic, lime juice, red-pepper flakes, cumin, and 1/4 teaspoon salt.
Set aside.
2. Make Quesadillas: Sprinkle both sides of chicken with chili powder,
remaining salt, and pepper. Heat 1 tablespoon oil in a large nonstick
skillet over medium heat. Add chicken (in 2 batches, if necessary) and
cook 3 to 4 minutes per side until golden and cooked through. Transfer
chicken to a cutting board and let cool 5 minutes; cut into strips and
set aside.
3. Add remaining oil to the same skillet over medium heat. Cook
mushrooms, stirring frequently, about 5 minutes or until they have
given up their liquid. Transfer mushrooms to a bowl. Carefully wipe
skillet clean with a paper towel.
4. Heat skillet over medium heat. Place a tortilla in the skillet.
Sprinkle 1/2 cup of cheese and 1/4 of mushrooms over surface of
tortilla and continue cooking until cheese begins to melt, about 1
minute. Add 1/4 of chicken over one half of the tortilla. Fold the
tortilla in half over the chicken and continue cooking until it is
crisp on both sides, about 2 to 3 minutes. Repeat with remaining
tortillas, cheese, mushrooms, and chicken. Cut into wedges and serve
with salsa.
Nutrition Facts
Servings Per Recipe 4 Calories(kcal)610, Protein(gm)47,
Carbohydrate(gm)38, Fat, total(gm)30, Cholesterol(mg)126, Saturated
fat(gm)12, Dietary Fiber, total(gm)4, Sodium(mg)943, Percent Daily
Values are based on a 2,000 calorie diet
Source: Ladies Home Journal
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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