(All are designed to fit into a wide mouth quart jar. All ingredients should be added to the jar in the order listed.)
More Than Chocolate Chips
2 C flour, 1 tsp. baking soda, 3/4 C brown sugar, 1/2 C white sugar, fill remaining room in the jar with M&Ms.
Additional ingredients needed to prepare: 1 C butter, 1 egg, 2 tsp. vanilla
To Prepare: Empty ingredients in jar into a large mixing bowls. Soften butter in microwave until almost melted. Lightly beat egg and add to butter, add vanilla and mix well. Pour butter mixture over cookie mix and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10-12 minutes.
Beef Barley Soup
1/2 C rice, 1/2 C split peas, 1/3 C barley, 3 beef bouillon cubes, 1/3 C barley, 1/4 C dehydrated onion, pasta to the top
Additional ingredients needed to prepare: 1 can beef chunks (adding a bottle of diced tomatoes is also yummy)
Remove pasta and set aside. In a large stock pot combine 6 C water with soup mix and beef. Bring to a boil and simmer 25 minutes or until peas, rice and barley are almost tender. Add pasta and continue cooking 15 minutes more.
Fruit Crisp Topping
1 1/2 C flour, 3/4 C brown sugar, 1 C oats, 1/4 tsp. cinnamon, chopped pecans to fill jar
Additional ingredients needed to prepare: 3/4 C butter, fruit
Add fruit to a 8×8 inch baking dish (canned, fresh or frozen). Place crisp mix in large mixing bowl. Melt butter and our over mix. Toss to coat completely. Sprinkle evenly over fruit. Bake until topping is slightly brown and fruit is softened.
Double Chocolate Cookies
1 1/2 C flour, 3/4 C brown sugar, 1/2 C white sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 C cocoa, chocolate chips to fill jar
Other ingredients needed to prepare: 1/3 C butter,1 tsp. vanilla, 2 eggs
Remove chocolate chips and set aside. Place mix in large mixing bowl. Combine butter, vanilla, and eggs and mix well. Add egg mixture to mix and combine well. Add chocolate chips and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10 minutes or until firm around the edges but not browned.
Saturday, October 11, 2008
Fresh Corn and Wild Rice Casserole
from The Pioneer Woman
2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
Monday, September 22, 2008
Peaches and Cream Skillet Shortcake
recipe from Sandra Lee (Semi-Homemade)
2 pounds frozen peaches, thawed
1/2 cup brown sugar
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
1/4 cup sugar
1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
2 tablespoons butter or cooking spray
Preheat oven to 350 degrees F
In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
2 pounds frozen peaches, thawed
1/2 cup brown sugar
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
1/4 cup sugar
1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
2 tablespoons butter or cooking spray
Preheat oven to 350 degrees F
In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
Risotto
Mushroom Risotto
This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).
Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.
2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley
Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.
Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.
Spinach Feta Risotto
This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.
3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese
Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.
Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.
This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).
Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.
2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley
Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.
Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.
Spinach Feta Risotto
This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.
3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese
Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.
Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.
Saturday, September 20, 2008
Perfect Breakfast Muffins
from mrbreakfast.com
(12 servings)
4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together with an electric mixer.
Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.
Add and mix in with a spatula the fruit and nuts.
Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.
Delicious and hearty!
people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes
(12 servings)
4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together with an electric mixer.
Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.
Add and mix in with a spatula the fruit and nuts.
Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.
Delicious and hearty!
people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes
Thursday, September 11, 2008
Apple Streusel Cake
For the Streusel
1 cup light brown sugar
1 cup chopped almonds, pecans or walnuts
1/4 cup all purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted
For the cake
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice
For the glaze
1/2 cup confectioners' sugar
2 1/2 tsp orange juice
Making the streusel:
Preheat oven to 350 degrees. Grease a 9 or 10 inch tube pan. To prepare stresuel, in a medium bowl combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter
Making the cake:
In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.
Set mixer to low; alternatly beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel.
Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.
Bake for 15 mintues. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.
Making the glaze:
Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; inver so streusel is on top. Drizzle glaze over cake; Serve.
Variations:
Muffins:
Alternate layers of batter and streusel mixture in a greased muffin tim, finishing with a sprinkling of streusel mixture. Shorten the baking time.
Skillet Apple Cake:
A cast-iron skillet can be used to bake the cake. Watch closely while baking as cas-iron absorbs and retains heat more efficently.
**Substitute chopped pears for the apples. Or, for a double treat, try a combination of the 2.
1 cup light brown sugar
1 cup chopped almonds, pecans or walnuts
1/4 cup all purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted
For the cake
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice
For the glaze
1/2 cup confectioners' sugar
2 1/2 tsp orange juice
Making the streusel:
Preheat oven to 350 degrees. Grease a 9 or 10 inch tube pan. To prepare stresuel, in a medium bowl combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter
Making the cake:
In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.
Set mixer to low; alternatly beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel.
Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.
Bake for 15 mintues. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.
Making the glaze:
Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; inver so streusel is on top. Drizzle glaze over cake; Serve.
Variations:
Muffins:
Alternate layers of batter and streusel mixture in a greased muffin tim, finishing with a sprinkling of streusel mixture. Shorten the baking time.
Skillet Apple Cake:
A cast-iron skillet can be used to bake the cake. Watch closely while baking as cas-iron absorbs and retains heat more efficently.
**Substitute chopped pears for the apples. Or, for a double treat, try a combination of the 2.
Mather’s Spinach Salad
from Emily
2 bunches spinach
8az. Mozzarella cheese (2 cups shredded)
1 head lettuce
¾ lb. crumbled cooked bacon
½ cup cottage cheese
3 hard boiled eggs chopped
Poppy Seed Dressing for Salad:
Blend in blender:
1 cup oil
1 tsp. salt
1 tsp. dried mustard (if don’t have, use regular mustard)
¾ cup sugar
1/3 cup white vinegar
½ chopped fine med. Onion (red)
If want add 4 tsp. poppy seeds, and some sliced red onion. Chill over night, pour over spinach salad. YUMMY.
2 bunches spinach
8az. Mozzarella cheese (2 cups shredded)
1 head lettuce
¾ lb. crumbled cooked bacon
½ cup cottage cheese
3 hard boiled eggs chopped
Poppy Seed Dressing for Salad:
Blend in blender:
1 cup oil
1 tsp. salt
1 tsp. dried mustard (if don’t have, use regular mustard)
¾ cup sugar
1/3 cup white vinegar
½ chopped fine med. Onion (red)
If want add 4 tsp. poppy seeds, and some sliced red onion. Chill over night, pour over spinach salad. YUMMY.
Breakfast Casserole
from Marla
1 lb ground pork sausage
1 small onion, diced
½ tsp garlic powder
1 ¼ cups milk
10 eggs
1 ½ tsp mustard
½ tsp salt
1 ½ cups grated cheddar cheese
2 cups flavored croutons
Cook the sausage, onion and garlic powder in a large skillet over medium heat until the sausage browns. Drain well.
In a large bowl combine the milk, eggs, mustard and salt and beat for 1 minute. Stir in the cheese, croutons and sausage. Pour into an ungreased 13 x 9 inch pan and bake uncovered in a preheated 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
Note: This recipe can be prepared the night before, refrigerated and then baked in the morning, just extend the cooking time by about 10 minutes.
1 lb ground pork sausage
1 small onion, diced
½ tsp garlic powder
1 ¼ cups milk
10 eggs
1 ½ tsp mustard
½ tsp salt
1 ½ cups grated cheddar cheese
2 cups flavored croutons
Cook the sausage, onion and garlic powder in a large skillet over medium heat until the sausage browns. Drain well.
In a large bowl combine the milk, eggs, mustard and salt and beat for 1 minute. Stir in the cheese, croutons and sausage. Pour into an ungreased 13 x 9 inch pan and bake uncovered in a preheated 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
Note: This recipe can be prepared the night before, refrigerated and then baked in the morning, just extend the cooking time by about 10 minutes.
Summer Lemonade Ice Cream Squares
from Emily
1 pkg. Pecan Sandies
1 12oz. can pink lemonade
½ gallon vanilla ice cream, softened
Crush ¾ of the pkg. Pecan Sandies in the bottom of large cake pan. Mix the PINK Lemonade with the ice cream. If you don’t want it strong, you might only add 2/3 of the can. Then pour onto the crushed cookies, and sprinkle the remaining cookies on top. Freeze. Very refreshing and good.
1 pkg. Pecan Sandies
1 12oz. can pink lemonade
½ gallon vanilla ice cream, softened
Crush ¾ of the pkg. Pecan Sandies in the bottom of large cake pan. Mix the PINK Lemonade with the ice cream. If you don’t want it strong, you might only add 2/3 of the can. Then pour onto the crushed cookies, and sprinkle the remaining cookies on top. Freeze. Very refreshing and good.
Basic Roll Recipe
from Emily
A scant ½ cup sugar
1 T. salt
1 T. yeast
2 eggs beaten
1 cube melted margarine
6-7 cups flour
1 ½ cups warm milk
Dissolve yeast in ½ cup warm water and 1 T sugar. In large bowl put in milk, sugar, eggs, margarine and salt. Gradually add about ½ of the flour. Mix in yeast mixture. Finish adding enough flour until dough is too stiff to stir. Knead dough adding enough flour to make a soft dough. Put into greased bowl and let rise until double. Punch down and let raise again. Make into desired type of rolls.
Cinnamon Rolls
Use above recipe and divide in half. Roll each half into a rectangle approx. 10” by 12.” Brush each rectangle with melted margarine (soft). Sprinkle about 1/3 cup brown sugar and 1 tsp. cinnamon on buttered surface. If desired add nuts or raisins. Roll and cut into 1” slices. Put into greased cake pans. Makes approx. 24 rolls. Let raise until doubled (cover while raising). Bake at 350º approx 20 min. or until golden brown. While a little warm frost with thing icing.
Pan Rolls
Make basic recipe and pinch off big pieces or dough. Shape into balls, dip into margarine. Place in greased pan. Cover and let raise until doubled. Bake 350º approx 20-25 minutes. ** Do not leave in pans after baking or will go soggy.
Crescent Rolls
Make basic roll recipe. Divide into 2 parts. Roll into 12” circles. Brush dough with melted margarine. Cut into 15 pie shape triangles. Roll from fat end up. Set on greased cookie sheet. Cover and let rise until double. Bake at 375º until golden brown (approx 15 minutes).
Orange Butterflake Rolls
Roll out dough into 10x20 rectangle. Brush with a mixture of 2T melted margarine, ½ cup sugar, and 2 T orange peel, grated. Cut into long strips. Stack on top of each other approx. 5 high. Cut into pieces and put into greased muffin tin. Bake after doubling in size for approx 15 minutes at 375º. While still warm brush with glaze made of 1 cup powdered sugar and 2T orange juice.
Swedish Twists
Make Basic Rolls. Roll into 12x24 rectangle. Brush with butter. Make a mixture of ½ cup brown sugar and 1 cup chopped nuts, and 1 T cinnamon. Spread over dough. Cut into 1”strips (24 in all). Fold in half, pinch together, then twist and put on greased pan. Cover and let rise until double. Bake 375º about 15 minutes. While warm brush with a glaze of 1 ½ cups powdered sugar, ½ T. butter, and 2 T. hot water.
A scant ½ cup sugar
1 T. salt
1 T. yeast
2 eggs beaten
1 cube melted margarine
6-7 cups flour
1 ½ cups warm milk
Dissolve yeast in ½ cup warm water and 1 T sugar. In large bowl put in milk, sugar, eggs, margarine and salt. Gradually add about ½ of the flour. Mix in yeast mixture. Finish adding enough flour until dough is too stiff to stir. Knead dough adding enough flour to make a soft dough. Put into greased bowl and let rise until double. Punch down and let raise again. Make into desired type of rolls.
Cinnamon Rolls
Use above recipe and divide in half. Roll each half into a rectangle approx. 10” by 12.” Brush each rectangle with melted margarine (soft). Sprinkle about 1/3 cup brown sugar and 1 tsp. cinnamon on buttered surface. If desired add nuts or raisins. Roll and cut into 1” slices. Put into greased cake pans. Makes approx. 24 rolls. Let raise until doubled (cover while raising). Bake at 350º approx 20 min. or until golden brown. While a little warm frost with thing icing.
Pan Rolls
Make basic recipe and pinch off big pieces or dough. Shape into balls, dip into margarine. Place in greased pan. Cover and let raise until doubled. Bake 350º approx 20-25 minutes. ** Do not leave in pans after baking or will go soggy.
Crescent Rolls
Make basic roll recipe. Divide into 2 parts. Roll into 12” circles. Brush dough with melted margarine. Cut into 15 pie shape triangles. Roll from fat end up. Set on greased cookie sheet. Cover and let rise until double. Bake at 375º until golden brown (approx 15 minutes).
Orange Butterflake Rolls
Roll out dough into 10x20 rectangle. Brush with a mixture of 2T melted margarine, ½ cup sugar, and 2 T orange peel, grated. Cut into long strips. Stack on top of each other approx. 5 high. Cut into pieces and put into greased muffin tin. Bake after doubling in size for approx 15 minutes at 375º. While still warm brush with glaze made of 1 cup powdered sugar and 2T orange juice.
Swedish Twists
Make Basic Rolls. Roll into 12x24 rectangle. Brush with butter. Make a mixture of ½ cup brown sugar and 1 cup chopped nuts, and 1 T cinnamon. Spread over dough. Cut into 1”strips (24 in all). Fold in half, pinch together, then twist and put on greased pan. Cover and let rise until double. Bake 375º about 15 minutes. While warm brush with a glaze of 1 ½ cups powdered sugar, ½ T. butter, and 2 T. hot water.
Hot Nacho Dip
from Marla
1 ½ lbs lean ground beef
2 TBSP dehydrated onions or ¼ cup fresh chopped onions
1 cup salsa
1 10 oz can Cheddar Cheese Soup
1 7 oz can green chillies
1 5 oz can sliced black olives
1 ½ tsp garlic powder
1 tsp cumin powder
Dash of salt and pepper
Brown ground beef (with fresh onion) and drain off grease. Add other ingredients and stir to blend. Heat and serve with tortilla chips.
1 ½ lbs lean ground beef
2 TBSP dehydrated onions or ¼ cup fresh chopped onions
1 cup salsa
1 10 oz can Cheddar Cheese Soup
1 7 oz can green chillies
1 5 oz can sliced black olives
1 ½ tsp garlic powder
1 tsp cumin powder
Dash of salt and pepper
Brown ground beef (with fresh onion) and drain off grease. Add other ingredients and stir to blend. Heat and serve with tortilla chips.
Toffee Apple Dip
from Marla
1 8oz pkg cream cheese – softened
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla
1 bag toffee chips
Blend cream cheese, sugars and vanilla until creamy. Add ¾ bag of toffee chips right before serving.
1 8oz pkg cream cheese – softened
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla
1 bag toffee chips
Blend cream cheese, sugars and vanilla until creamy. Add ¾ bag of toffee chips right before serving.
Cheese Ball
from Emily
1 cup parmesan cheese
½ tsp. garlic salt
4 TBSP. Green pepper chopped
2 –8oz. Cream cheese
2 –8oz. Chopped pimento (drained)
Mix together and shape into 1 large or 2 small balls. Roll in chopped nuts (I prefer pecans) keep in fridge.
1 cup parmesan cheese
½ tsp. garlic salt
4 TBSP. Green pepper chopped
2 –8oz. Cream cheese
2 –8oz. Chopped pimento (drained)
Mix together and shape into 1 large or 2 small balls. Roll in chopped nuts (I prefer pecans) keep in fridge.
BBQ Meatballs
from Emily
2 T parmesan cheese, 2 slices bread crumbs, ¼ cup milk, garlic salt, 1 ½ lb. hamburger… Form into balls and place on cookie sheet. Makes approx 40-50 meatball. Bake 15minutes at 400º.
Sauce #1- 1 medium onion finely chopped, 1 cup brown sugar, ¼ cup vinegar, ¼ cup ketchup, 1 –12oz. Bottle BBQ sauce. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended.
Sauce #2- 12 oz. Jar grape jelly, 12 oz. Chili sauce, 1T brown sugar, 1 tsp. lemon juice. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended. SO GOOD!
2 T parmesan cheese, 2 slices bread crumbs, ¼ cup milk, garlic salt, 1 ½ lb. hamburger… Form into balls and place on cookie sheet. Makes approx 40-50 meatball. Bake 15minutes at 400º.
Sauce #1- 1 medium onion finely chopped, 1 cup brown sugar, ¼ cup vinegar, ¼ cup ketchup, 1 –12oz. Bottle BBQ sauce. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended.
Sauce #2- 12 oz. Jar grape jelly, 12 oz. Chili sauce, 1T brown sugar, 1 tsp. lemon juice. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended. SO GOOD!
Tender Pot-Roasted Beef
1 (2 lb) bottom round or rump roast, trimmed
juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quatered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard
1 tsp dried thyme
2 cups tomato juice
place beef in shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.
Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions carrots and potatoes around beef. Top with celery and bell pepper.
Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.
Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.
juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quatered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard
1 tsp dried thyme
2 cups tomato juice
place beef in shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.
Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions carrots and potatoes around beef. Top with celery and bell pepper.
Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.
Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.
Cheesy Garlic Bread
1 medium loaf French bread, unsliced
1/2 cup butter or margarine softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated parmesan cheese.
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
Rub slices and top of loaf with cut sides of garlic halves. Mince garlic
Combine butter, garlic, parsley and parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
1/2 cup butter or margarine softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated parmesan cheese.
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
Rub slices and top of loaf with cut sides of garlic halves. Mince garlic
Combine butter, garlic, parsley and parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
Honey- Mustard Chicken
1/3 cup dijon mustard
1/3 cup honey
2 tbsp chopped fresh dill
1 tsp greshly grated orange peel
1 (2 1/2lb) chicken, quartered
Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken. coat well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
1/3 cup honey
2 tbsp chopped fresh dill
1 tsp greshly grated orange peel
1 (2 1/2lb) chicken, quartered
Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken. coat well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
Bread Twist
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, lightly beaten
1 tbsp cold water
1 can (11oz) refrigerated breadstick dough
makes 16 bread twists
Preheat oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray. Combine parmesan cheese, oregano, basil, and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
Unroll breadstick dough; separate along perforation lines
Cut each dough strip in half lengthwise to make two seperate strips, each about 1/2 in thick.
Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.
Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg miture; sprinkle twist with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, lightly beaten
1 tbsp cold water
1 can (11oz) refrigerated breadstick dough
makes 16 bread twists
Preheat oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray. Combine parmesan cheese, oregano, basil, and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
Unroll breadstick dough; separate along perforation lines
Cut each dough strip in half lengthwise to make two seperate strips, each about 1/2 in thick.
Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.
Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg miture; sprinkle twist with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
Herbed New Potatoes
12 small new potatoes
4 tsp butter
4 tsp minced fresh parsley
4 tsp minced fresh chives
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water
Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm.
Place the butter in a microwave-safe bowl. Microwave on HIGH until melted, about 5-10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.
Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.
VARIATION:
for variety, sprinkle with chopped cooked bacon and/or finely minced green onions.
4 tsp butter
4 tsp minced fresh parsley
4 tsp minced fresh chives
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water
Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm.
Place the butter in a microwave-safe bowl. Microwave on HIGH until melted, about 5-10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.
Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.
VARIATION:
for variety, sprinkle with chopped cooked bacon and/or finely minced green onions.
Tuesday, September 9, 2008
Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small onion
3 tbsp butter
3 tbsp flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddard cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-in cubes
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan;cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and blakc pepper to taste. Cook 3-4 mintues.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mix. Stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Would be really yummy in a bread bowl!
2 cups water
1 small onion
3 tbsp butter
3 tbsp flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddard cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-in cubes
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan;cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and blakc pepper to taste. Cook 3-4 mintues.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mix. Stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Would be really yummy in a bread bowl!
Mahi Mahi Taco's with Mango Salsa
I took this recipe from 2 different recipe's on the food network- It's really yummy
combine:
Paprika
Garlic Powder
Onion Powder
Kosher Salt
Cinnamon
Red Pepper Flakes
Cayenne
Black Pepper
I just kindof guessed at the amounts until it smelled good.
Coat the fish and grill or broil until flakey
Shred with a fork
Make salsa:
1 mango
2 tomatoes
1 red onion
1/2 jalenpeno
3 T cilantro
2 limes, juiced
salt and pepper to taste.
We accidently left out the jalenpeno and it was still yummy.
Warm taco shells and add the fish and the salsa, not much else was needed!
combine:
Paprika
Garlic Powder
Onion Powder
Kosher Salt
Cinnamon
Red Pepper Flakes
Cayenne
Black Pepper
I just kindof guessed at the amounts until it smelled good.
Coat the fish and grill or broil until flakey
Shred with a fork
Make salsa:
1 mango
2 tomatoes
1 red onion
1/2 jalenpeno
3 T cilantro
2 limes, juiced
salt and pepper to taste.
We accidently left out the jalenpeno and it was still yummy.
Warm taco shells and add the fish and the salsa, not much else was needed!
Sunday, September 7, 2008
Chocolate Chip Ice Cream Pie
1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups creisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8-in pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 mintues.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm about 1 hour.
1/3 cup semisweet chocolate chips
2 cups creisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8-in pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 mintues.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm about 1 hour.
Nana's Banana Bread
(not my nana, just the name it came with!)
5 TBSP butter
1/2 cup sugar
1/2 packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla
1 1/2 cups mashed bananas
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/3 cup walnuts
Preheat oven to 350 degrees. Spray bottom only of 9x5x3 in loaf pan with nonstick cooking spray.
Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add sugar and brown sugar, beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternatly with cream, ending with flour mixture. Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 min.
Cook bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and jam.
5 TBSP butter
1/2 cup sugar
1/2 packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla
1 1/2 cups mashed bananas
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/3 cup walnuts
Preheat oven to 350 degrees. Spray bottom only of 9x5x3 in loaf pan with nonstick cooking spray.
Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add sugar and brown sugar, beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternatly with cream, ending with flour mixture. Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 min.
Cook bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and jam.
Sweet Cinnamon Roll Biscuits
2 cups sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup veg. oil
3/4 cup butter milk
1 stick of buttered, softened
3/4 cup sugar
1 tsp cinnamon
Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just unitl blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 rectangle.
Pre-heat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal
Cut the roll inot 1 1/2 in slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes (mine took 20) Remove from oven.
The recipe suggest topping it with milk. We topped it with glaze (melted frosting) like the "real" (pillsbury) one's have.
My kids helped make these and they were so good- better than the "real" ones and way easier than making the yeast type from scratch.
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup veg. oil
3/4 cup butter milk
1 stick of buttered, softened
3/4 cup sugar
1 tsp cinnamon
Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just unitl blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 rectangle.
Pre-heat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal
Cut the roll inot 1 1/2 in slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes (mine took 20) Remove from oven.
The recipe suggest topping it with milk. We topped it with glaze (melted frosting) like the "real" (pillsbury) one's have.
My kids helped make these and they were so good- better than the "real" ones and way easier than making the yeast type from scratch.
Tuesday, September 2, 2008
Apple, Grape and Celery Salad
Serves 4
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
Season with salt and pepper, and toss to combine. Garnish with celery leaves.
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
Season with salt and pepper, and toss to combine. Garnish with celery leaves.
Monday, July 28, 2008
Creamy Pesto Chicken and Bow Ties
3 cups uncooked bow tie pasta
2 tbsp. butter
1 lb. boneless chicken breast, cubed
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
Frozen veggies, I usually use broccoli
Cook pasta according to package directions. Meanwhile, add butter to skillet, cook chicken until browned, stirring often. Add soup, pesto sauce and milk. Brink to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and cooked veggies and heat through.
2 tbsp. butter
1 lb. boneless chicken breast, cubed
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
Frozen veggies, I usually use broccoli
Cook pasta according to package directions. Meanwhile, add butter to skillet, cook chicken until browned, stirring often. Add soup, pesto sauce and milk. Brink to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and cooked veggies and heat through.
Blackened Chicken Pizza
Recipe courtesy of Rachel Ray
1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika – eyeball it
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil, 1 turn of the pan
All-purpose flour or cornmeal, a couple of tablespoons to work dough
1 pizza dough
1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
2 small yellow tomatoes, seeded and chopped
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
Coarse salt
1/2 lime, zested and juiced
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.
1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika – eyeball it
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil, 1 turn of the pan
All-purpose flour or cornmeal, a couple of tablespoons to work dough
1 pizza dough
1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
2 small yellow tomatoes, seeded and chopped
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
Coarse salt
1/2 lime, zested and juiced
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.
Smoked Turkey Baked Chimichangas
Recipe courtesy of Rachel Ray
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy of Rachel Ray
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Ratatouille
1 pound ground pork
1 onion, diced
1 bell pepper, diced
1 tablespoon olive oil
1 large zucchini, cubed
2 medium yellow squash, cut in one-inch cubes
1 tablespoon minced garlic
2 (14.5 ounce) cans chopped canned tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
1 1/4 cups crushed crackers
1 1/4 cups grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.
Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.
Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
Bake in preheated oven until top is golden brown, about 30 minutes.
1 onion, diced
1 bell pepper, diced
1 tablespoon olive oil
1 large zucchini, cubed
2 medium yellow squash, cut in one-inch cubes
1 tablespoon minced garlic
2 (14.5 ounce) cans chopped canned tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
1 1/4 cups crushed crackers
1 1/4 cups grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.
Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.
Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
Bake in preheated oven until top is golden brown, about 30 minutes.
Cream of Fresh Tomato Soup
INGREDIENTS (Nutrition)
* 2 large tomatoes, chopped
* 1/2 cup chopped onion
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* 2 cups milk
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
* 2 large tomatoes, chopped
* 1/2 cup chopped onion
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons margarine
* 2 tablespoons all-purpose flour
* 2 cups milk
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DIRECTIONS
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
BAKED FRENCH ONION SOUP
6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices provolone cheese
Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices provolone cheese
Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings
Refried Beans
Recipe #1
Soak 2 C pinto beans and 1 chopped onion overnight in 2 quarts water. Cook beans in water until tender (2-3 hours) checking to be sure beans don't dry out. Add 1 tsp. salt (or more to taste) and 1/4 cup oil. Beat with an electric mixer until smooth while still hot or mash with a potato masher.
Recipe #2
1/4 cup bacon, cut up
1/4 cup onion, chopped
2 cups pinto beans
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
Cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in blender. Great for Navajo Tacos.
Soak 2 C pinto beans and 1 chopped onion overnight in 2 quarts water. Cook beans in water until tender (2-3 hours) checking to be sure beans don't dry out. Add 1 tsp. salt (or more to taste) and 1/4 cup oil. Beat with an electric mixer until smooth while still hot or mash with a potato masher.
Recipe #2
1/4 cup bacon, cut up
1/4 cup onion, chopped
2 cups pinto beans
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
Cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in blender. Great for Navajo Tacos.
Tuesday, July 1, 2008
Carrot Coconut Muffins with Honey Butter Recipe
Carrot Coconut Muffins with Honey Butter Recipe
Show: Semi-Homemade Cooking with Sandra Lee
Canola oil cooking spray
1 (19-ounce) box fat-free apple cinnamon muffin mix
4 (4-ounce) jars pureed organic carrot baby food
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sweetened shredded coconut, toasted
Honey Butter, recipe follows
Preheat oven to 400 degrees F.
Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside.
Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.
Honey Butter:
1 stick unsalted butter, softened
2 tablespoons honey
Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins.
Show: Semi-Homemade Cooking with Sandra Lee
Canola oil cooking spray
1 (19-ounce) box fat-free apple cinnamon muffin mix
4 (4-ounce) jars pureed organic carrot baby food
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sweetened shredded coconut, toasted
Honey Butter, recipe follows
Preheat oven to 400 degrees F.
Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside.
Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.
Honey Butter:
1 stick unsalted butter, softened
2 tablespoons honey
Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins.
Friday, May 2, 2008
Chicken Parmesan
4 1/4lb. skinless boneless chicken breasts
1/2 tsp salt
2 TBSP reduced-calorie mayo
1/2 cup plain dry bread crumbs
1 large tomato, cut into 8 slices
1 TBSP olive oil
8 basil leaves
1/2 cup shredded part-skim mozzarella cheese
1 TBSP grated parm cheese
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Pound chicken pretty flat and eve, sprinkle the chicken with the salt, then brush both sides with the mayo. Place the bread crumbs in a large bag. Add the chicken, one piece at a time and shake to coat.
Place the chicken on the baking sheet. Top each with tomato slices; sprinkle with the oil, basil, and mozzarella cheese. Bake until the chicken is cooked through and the cheese is melted and bubbly, about 20-25 min.. Sprinkle with the parm cheese.
Serves 4, 7 points each
1/2 tsp salt
2 TBSP reduced-calorie mayo
1/2 cup plain dry bread crumbs
1 large tomato, cut into 8 slices
1 TBSP olive oil
8 basil leaves
1/2 cup shredded part-skim mozzarella cheese
1 TBSP grated parm cheese
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Pound chicken pretty flat and eve, sprinkle the chicken with the salt, then brush both sides with the mayo. Place the bread crumbs in a large bag. Add the chicken, one piece at a time and shake to coat.
Place the chicken on the baking sheet. Top each with tomato slices; sprinkle with the oil, basil, and mozzarella cheese. Bake until the chicken is cooked through and the cheese is melted and bubbly, about 20-25 min.. Sprinkle with the parm cheese.
Serves 4, 7 points each
Braised Chicken with mushrooms
1 pkg no yolk wide egg noodles
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese
Cook the noodles according to pkg directions, drain.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.
Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.
Serves 4 (approx 1 1/2 cups ea)
6 points ea.
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese
Cook the noodles according to pkg directions, drain.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.
Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.
Serves 4 (approx 1 1/2 cups ea)
6 points ea.
Chicken and Broccoli Pizza
1 TBSP reduced cal mayo
1 tsp low-fat milk
1/2 lb chicken breasts, cut into 1/2 in strips
1/2 cup cornflakes crumbs
3/4 cup part-skim ricotta
1 pkg thin crust pizza crust
1 pkg frozen chopped broccoli, thawed and patted dry
3 TBSP grated Parm cheese
1/2 cup shreeded part-skim mozzarella
Preheat the oven to 450 degrees. Spray a small baking pan with nonstick spray
Combine the mayo and milk in a medium bowl. Add the chicken, toss to coat.
Place the cornflake crumbs in a large zip-close bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once about 10 min.
Meanwhile, spoon the ricotta cheese evenly onto the pizza crust (be pretty generous). Top with the broccoli, parmesan cheese, chicken and mozzarella. (I added zucchini, onion and red pepper as well)
Bake until hot and the cheese is melted and bubbly, about 15 min. Serve at once.
Serves 6
6 points per serving
1 tsp low-fat milk
1/2 lb chicken breasts, cut into 1/2 in strips
1/2 cup cornflakes crumbs
3/4 cup part-skim ricotta
1 pkg thin crust pizza crust
1 pkg frozen chopped broccoli, thawed and patted dry
3 TBSP grated Parm cheese
1/2 cup shreeded part-skim mozzarella
Preheat the oven to 450 degrees. Spray a small baking pan with nonstick spray
Combine the mayo and milk in a medium bowl. Add the chicken, toss to coat.
Place the cornflake crumbs in a large zip-close bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once about 10 min.
Meanwhile, spoon the ricotta cheese evenly onto the pizza crust (be pretty generous). Top with the broccoli, parmesan cheese, chicken and mozzarella. (I added zucchini, onion and red pepper as well)
Bake until hot and the cheese is melted and bubbly, about 15 min. Serve at once.
Serves 6
6 points per serving
Apple Strudel
1 1/2 lb. granny smith apples, peeled, ,cored, and cut into 1/2 in cubes
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice
Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.
Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.
In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.
Serves 6
2 points per serving
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice
Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.
Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.
In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.
Serves 6
2 points per serving
Beggar's Purse Mediterranean
4 scallions
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.
Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.
Serving size: 1 purse, serves8
2 points each
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.
Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.
Serving size: 1 purse, serves8
2 points each
Saturday, April 26, 2008
Pizza Dough- Alton Brown (Good Eats)
Difficulty: Intermediate
Prep Time: 24 hours
Cook Time: 45 minutes
Yield: 2 pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
Prep Time: 24 hours
Cook Time: 45 minutes
Yield: 2 pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
Monday, April 21, 2008
Creamy Corn
Recipe courtesy Rachael Ray
4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half
Scrape corn from cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half
Scrape corn from cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
Onion Soup with Fontina and Thyme
Recipe courtesy Giada De Laurentiis
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately
Prep Time: 5 minutes
Cook Time: 34 minutes
Yield: 4 servings
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately
Prep Time: 5 minutes
Cook Time: 34 minutes
Yield: 4 servings
Italian Chocolate Sandwich Cookie
Recipe courtesy Giada De Laurentiis
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Prep time: 20 min
Inactive prep time: 15 min
cook time: 30 min
yeild: 28 cookies
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Prep time: 20 min
Inactive prep time: 15 min
cook time: 30 min
yeild: 28 cookies
Mexican Meat-zza: Mexican Deep-Dish Pan Pizza
Recipe courtesy Rachael Ray
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie
Coconut Cranberry chews
1 1/2 cups of butter
2 cups of sugar
1 TBSP orange peel
2 tsp of vanilla
1 1/2 cups of dried cranberries
1 1/2 cups of sweetned flaked coconut
3 1/4 cups of all-purpose flour
1 tsp of baking powder
1/4 tsp of salt
on medium speed mix butter and sugar together, then orange peel, vanilla and cranberries and coconut. In another bowl, mix flour, baking powder and salt together with wisk. Add flour slowly, make into 1 inch balls. Space about 2 inches apart. Bake at 350 degrees. 8-11 minutes or until bottoms are lightly brown.
2 cups of sugar
1 TBSP orange peel
2 tsp of vanilla
1 1/2 cups of dried cranberries
1 1/2 cups of sweetned flaked coconut
3 1/4 cups of all-purpose flour
1 tsp of baking powder
1/4 tsp of salt
on medium speed mix butter and sugar together, then orange peel, vanilla and cranberries and coconut. In another bowl, mix flour, baking powder and salt together with wisk. Add flour slowly, make into 1 inch balls. Space about 2 inches apart. Bake at 350 degrees. 8-11 minutes or until bottoms are lightly brown.
Yummy no-bake bars
1 cup granulated sugar
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
3/4 cup butter
4 cups powdered sugar
2 4 serving size pkgs vanilla instant pudding and pie filling mix
1/4 cup milk
1 12 oz. pkg semisweet choclate pieces
1/2 cup butter
Line a 15x10x1 in baking pan with foil, extending the foil over the edges of the pan; set aside.
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 min more. Remove from heat. Stir in peanut butter until melted. Stir in ric cereal and cornflakes until coated. Press mixture into the bottome of prepared pan.
For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.
For frosting, in a small saucepan, combine choclate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour until set. To serve, remove set mixture from pan by lifting foil. Remove foil. Place set mixture on cutting board; cut into bars. Makes 64 bars.
To store: layer bars in a single layer between waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days.
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
3/4 cup butter
4 cups powdered sugar
2 4 serving size pkgs vanilla instant pudding and pie filling mix
1/4 cup milk
1 12 oz. pkg semisweet choclate pieces
1/2 cup butter
Line a 15x10x1 in baking pan with foil, extending the foil over the edges of the pan; set aside.
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 min more. Remove from heat. Stir in peanut butter until melted. Stir in ric cereal and cornflakes until coated. Press mixture into the bottome of prepared pan.
For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.
For frosting, in a small saucepan, combine choclate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour until set. To serve, remove set mixture from pan by lifting foil. Remove foil. Place set mixture on cutting board; cut into bars. Makes 64 bars.
To store: layer bars in a single layer between waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days.
Chocolate Mint Cookies
3/4 cup butter or margarine
1 1/2 cup firmly packed brown sugar
2 TBSP water
12 oz. semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
Ande's Mints, broken in half
Heat butter, sugar and water in large heavy saucepan over low heat until butter is partially melted. Add chocolate chips and continue stirring til partially melted. Remove from heat and continue stirring until choclate is completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer on medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended. Refrigerate 1 hour. Pre-heat oven to 350 degrees. Line cooke sheets with foil. Roll tsp of dough into ball, place 2"on sheets. Bake 10-12 minutes. Removed from oven and place 1/2 int on each cookie. Let soften and then swirl to frost cookie. Transfer to racks to cool. This will make about 2 dozen cookies.
1 1/2 cup firmly packed brown sugar
2 TBSP water
12 oz. semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
Ande's Mints, broken in half
Heat butter, sugar and water in large heavy saucepan over low heat until butter is partially melted. Add chocolate chips and continue stirring til partially melted. Remove from heat and continue stirring until choclate is completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer on medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended. Refrigerate 1 hour. Pre-heat oven to 350 degrees. Line cooke sheets with foil. Roll tsp of dough into ball, place 2"on sheets. Bake 10-12 minutes. Removed from oven and place 1/2 int on each cookie. Let soften and then swirl to frost cookie. Transfer to racks to cool. This will make about 2 dozen cookies.
Holiday Cocoa
6 cups unsweetened cocoa
2 cups malted milk
7 cups sugar
2 TBSP cinnamon
Blend all the ingredients together. Let stand for a day or so. Spoon 3 cups into 5 gift jars. Include these instructions with your gift. Mix 1/4 cup of cocoa mix into 8-10 oz. mug of hot milk. Enjoy!
2 cups malted milk
7 cups sugar
2 TBSP cinnamon
Blend all the ingredients together. Let stand for a day or so. Spoon 3 cups into 5 gift jars. Include these instructions with your gift. Mix 1/4 cup of cocoa mix into 8-10 oz. mug of hot milk. Enjoy!
Instant Cocoa with Marshmallows
8 1/2 cup. nonfat dry milk
1 1/2 cup non dairy coffee creamer
3 cups instant choc drink mix
1 1/2 powdered sugar
1 1/2 cup minimature marshmallows
In a large bowl combine all ingredients. Store in an airtight container.
Yield 16 cups of cocoa mix or 32 servings.
To make cocoa- in a large mug combine 1/2 cup mix with 9 oz. of hot water; stir until disolved. Enjoy!
1 1/2 cup non dairy coffee creamer
3 cups instant choc drink mix
1 1/2 powdered sugar
1 1/2 cup minimature marshmallows
In a large bowl combine all ingredients. Store in an airtight container.
Yield 16 cups of cocoa mix or 32 servings.
To make cocoa- in a large mug combine 1/2 cup mix with 9 oz. of hot water; stir until disolved. Enjoy!
Homemade caramels
2 cups sugar
2 cups cream
1 cup corn syrup
1/2 cup butter
1 tsp vanilla
Cook all ingredients in heavy pan until soft ball stage (about 238 degrees- takes about an hour) Stir occasionally. Pour into well buttered 9x13 pan. When cool, cut into squares and wrap in wax paper.
Mary Warner
2 cups cream
1 cup corn syrup
1/2 cup butter
1 tsp vanilla
Cook all ingredients in heavy pan until soft ball stage (about 238 degrees- takes about an hour) Stir occasionally. Pour into well buttered 9x13 pan. When cool, cut into squares and wrap in wax paper.
Mary Warner
Holiday Pumpkin Cookies
1 spice cake mix
1 15oz can pumpkin
1 pkg semi-sweet chocolate chips
Optional: nuts
1 egg to make a cake like texture
Mix ingredients together. Let sit for 10 min. Drop by tablespoon on floured pam cookie sheet. Bake at 325 degrees for 16 minutes.
1 15oz can pumpkin
1 pkg semi-sweet chocolate chips
Optional: nuts
1 egg to make a cake like texture
Mix ingredients together. Let sit for 10 min. Drop by tablespoon on floured pam cookie sheet. Bake at 325 degrees for 16 minutes.
Hickory Smoked Tuna Quesadilla
1 5oz pouch Hickory Smoked StarKist Tuna Creations
1/2oz. softened cream cheese
1/2 cup colby-jack cheese blend, shredded
1/8 cup roasted red pepper cut into small strips
1/8 cup green onions, thinly sliced
2 flour tortilla shells, burrito size.
In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with other tortill shell. Spray a large skillet, lightly, with vegetable spray and heat.. Brown the shell in the skillet until golden brown on each side, approx 2-3 min each side. Cut shell into 8 wedges and serve.
Makes 2 servings or 8 appetizers
Prep time:5-8 min
Cook time:4-6 min
1/2oz. softened cream cheese
1/2 cup colby-jack cheese blend, shredded
1/8 cup roasted red pepper cut into small strips
1/8 cup green onions, thinly sliced
2 flour tortilla shells, burrito size.
In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with other tortill shell. Spray a large skillet, lightly, with vegetable spray and heat.. Brown the shell in the skillet until golden brown on each side, approx 2-3 min each side. Cut shell into 8 wedges and serve.
Makes 2 servings or 8 appetizers
Prep time:5-8 min
Cook time:4-6 min
Sunday, April 20, 2008
Sister Jacob's Pecan Pie
Bryce gave me this recipe along with a pie plate full of whole pecans while he was on his mission. He said it's the best pecan pie he's ever had
1 cup sugar
1 cup karo
1/2 tsp salt
3 TBSP butter, melted
1 tsp vanilla
3 eggs
1 cup chopped pecans
Pre-heat oven to 400 degrees; sprinkle pecans in pie crust; beat all other ingredients together and pour over pecans. Bake for 15 min. then reduce heat to 325 and bake for 45 min.
Sis. Jacobs, Baytown, TX.
1 cup sugar
1 cup karo
1/2 tsp salt
3 TBSP butter, melted
1 tsp vanilla
3 eggs
1 cup chopped pecans
Pre-heat oven to 400 degrees; sprinkle pecans in pie crust; beat all other ingredients together and pour over pecans. Bake for 15 min. then reduce heat to 325 and bake for 45 min.
Sis. Jacobs, Baytown, TX.
Black Bean Soup
1 medium onion, chopped (about 2/3 cup)
1 TBSP ground cumin
1 TBSP vegetable oil
3 can black beans, undrained
1 can chicken broth
3 cups medium or hot chunky salsa
Juice and grated peel of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream
Cook onion and cumin in oil in 4 qt saucepot over medium heat until onion is tender, about 3 minutes; remove from heat.
Puree 2 can beans and their liquid in batches with chicken broth in electrip blender; add to pot. Stir in remaining beans, salsa, lime juice and peel.
Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.
1 TBSP ground cumin
1 TBSP vegetable oil
3 can black beans, undrained
1 can chicken broth
3 cups medium or hot chunky salsa
Juice and grated peel of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream
Cook onion and cumin in oil in 4 qt saucepot over medium heat until onion is tender, about 3 minutes; remove from heat.
Puree 2 can beans and their liquid in batches with chicken broth in electrip blender; add to pot. Stir in remaining beans, salsa, lime juice and peel.
Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.
Chicken and Bow Tie Pasta Salad
3 cups uncooked farfalle
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 TBSP olive oil
1 TBSP stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp rice vinegar
2 cups shredded cooked chicken (about 2 breasts) rotisserie chicken works great!
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 TBSP chopped fresh chives
2 TBSP chipped fresh parsley
Cook pasta according to package directions, ommitting salt and aft; drain. Cool completely.
Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken, and remaining ingredients; toss gently to combine. Yield: 6 servings (1 2/3 cup each)
nutritional info:
calories 363; fat 14.4g; protein 18.5g; carb 42g; fiber 3.1g; chol 33mg; iron 2.2mg; sodium 553mg; calc 45mg.
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 TBSP olive oil
1 TBSP stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp rice vinegar
2 cups shredded cooked chicken (about 2 breasts) rotisserie chicken works great!
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
3 TBSP chopped fresh chives
2 TBSP chipped fresh parsley
Cook pasta according to package directions, ommitting salt and aft; drain. Cool completely.
Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken, and remaining ingredients; toss gently to combine. Yield: 6 servings (1 2/3 cup each)
nutritional info:
calories 363; fat 14.4g; protein 18.5g; carb 42g; fiber 3.1g; chol 33mg; iron 2.2mg; sodium 553mg; calc 45mg.
Irish Oatmeal Bread
2 1/4 cup boiling water
1 3/4 cups steel-cut oats
1 TBSP salt
3 TBSP butter
3 TBSP light brown sugar
dash of granulated sugar
2 pkgs dry yeast (about 2 1/4 tsps)
1/2 cup warm water
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
cooking spray
1 large egg, lightly beaten
Combine first 5 ingredients in a bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixtre. Lighlty spoon flour into dry measuring cups. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixtre. Beat at medium speed until well blended. Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining all-purpose flour, t TBSP at a time to prevent dough from sticking to hands (dough will feel sticky)
Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough) Punch dough down and cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying) roll each portion into a 14x8 in rectangle on a floured surface. Roll up each rectangle tightly, starting with short edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Place each loaf, seam sides down , in 9 in loaf pan coated with cooking spray. Cover and let rise 30 minutes until doubled in size.
Preheat oven to 350
Uncover dough, and brush egg even over loaves. Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans, and cool on wire racks. Yield 2 loanes, 14 servings per loaf (serving size 1 slice)
Nutritional info:
Calories 154; fat 2.5 g; protein 5.1g; carb 28.9g; fiber 3g; chol 11g; iron 1.8mg; sodium 267 mg; calc 15 mg.
1 3/4 cups steel-cut oats
1 TBSP salt
3 TBSP butter
3 TBSP light brown sugar
dash of granulated sugar
2 pkgs dry yeast (about 2 1/4 tsps)
1/2 cup warm water
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
cooking spray
1 large egg, lightly beaten
Combine first 5 ingredients in a bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixtre. Lighlty spoon flour into dry measuring cups. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixtre. Beat at medium speed until well blended. Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining all-purpose flour, t TBSP at a time to prevent dough from sticking to hands (dough will feel sticky)
Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough) Punch dough down and cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying) roll each portion into a 14x8 in rectangle on a floured surface. Roll up each rectangle tightly, starting with short edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Place each loaf, seam sides down , in 9 in loaf pan coated with cooking spray. Cover and let rise 30 minutes until doubled in size.
Preheat oven to 350
Uncover dough, and brush egg even over loaves. Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans, and cool on wire racks. Yield 2 loanes, 14 servings per loaf (serving size 1 slice)
Nutritional info:
Calories 154; fat 2.5 g; protein 5.1g; carb 28.9g; fiber 3g; chol 11g; iron 1.8mg; sodium 267 mg; calc 15 mg.
Chicken Braised in Walnut Sauce
2 tsp olive oil
4 chicken breast halves, skinned
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped walnuts
2 TBSP all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground red pepper
1 can fat free less soidum chicken broth
1/4 cup finely chopped fresh parsley
1 TBSP white wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups hot cooked long-grain white and wild rice.
Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 3minutes on each side or until browned. Remove from pan. Add onion and garlic to pan, saute 2 minutes or until tender. Add walnuts, and saute 1 minute or until toasted and fragrant. Combine flour, cinnamon, and red pepper, and sprinke over walnuts, stirring to coat. Add broth stir with a whisk. Return chicken to pan breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.
Serves 4 (1 breast half, 1/2 cup sauce, and 1/2 cup rice.)
Nutritional info:
calories 452; Fat 14.5g; protein 46.5g; carb 32.7g; fiber 2.2g; chol 88 mg; iron 3.1 mg; sodium 918 mh; calc 57 mg.
4 chicken breast halves, skinned
1/3 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped walnuts
2 TBSP all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground red pepper
1 can fat free less soidum chicken broth
1/4 cup finely chopped fresh parsley
1 TBSP white wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups hot cooked long-grain white and wild rice.
Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 3minutes on each side or until browned. Remove from pan. Add onion and garlic to pan, saute 2 minutes or until tender. Add walnuts, and saute 1 minute or until toasted and fragrant. Combine flour, cinnamon, and red pepper, and sprinke over walnuts, stirring to coat. Add broth stir with a whisk. Return chicken to pan breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.
Serves 4 (1 breast half, 1/2 cup sauce, and 1/2 cup rice.)
Nutritional info:
calories 452; Fat 14.5g; protein 46.5g; carb 32.7g; fiber 2.2g; chol 88 mg; iron 3.1 mg; sodium 918 mh; calc 57 mg.
Roasted Butternut Squash and Bacon Pasta
3/4 tsp salt, divided
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper
3 cups cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup thinly sliced shallots
8 oz. uncooked mini penne
1/4 cup all-purpose flour
2 cups reduced fat milk
3/4 cup shredded sharp provolone cheese
1/3 cup grated fresh parm cheese.
Preheat oven to 425 degrees
Combine 1/4 tsp salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned. Remove squash from oven. Increase oven temp to 450 degrees.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash, bacon, and shallots; set aside.
Cook pasta according to pkg directions, omitting salt and fat. Drain well.
Combine flour and 1/2 tsp salt in a dutch oven over medium high heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook 1 miunte or until slightly thick, stirring constantly. Remove from heat. Add provolone; stir until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x17 baking dish light coated with cooking spray; top with squash mixture. Sprinkle evenly with parm cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.
Serves 5
Nutritional info:
Calories 469; Fat 14.4g; Protein 22.1g; carb 66.6g; fiber 6.8g; chol 40 mg; iron 3.5mg; sodium 849mg; calc 443mg
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper
3 cups cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup thinly sliced shallots
8 oz. uncooked mini penne
1/4 cup all-purpose flour
2 cups reduced fat milk
3/4 cup shredded sharp provolone cheese
1/3 cup grated fresh parm cheese.
Preheat oven to 425 degrees
Combine 1/4 tsp salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned. Remove squash from oven. Increase oven temp to 450 degrees.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash, bacon, and shallots; set aside.
Cook pasta according to pkg directions, omitting salt and fat. Drain well.
Combine flour and 1/2 tsp salt in a dutch oven over medium high heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook 1 miunte or until slightly thick, stirring constantly. Remove from heat. Add provolone; stir until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x17 baking dish light coated with cooking spray; top with squash mixture. Sprinkle evenly with parm cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.
Serves 5
Nutritional info:
Calories 469; Fat 14.4g; Protein 22.1g; carb 66.6g; fiber 6.8g; chol 40 mg; iron 3.5mg; sodium 849mg; calc 443mg
Brown Sugar- Zucchini Bread
2 cups unbleached flour
1/2 cup brown sugar
6 TBSP sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup oats
3 eggs
3/4 cup veg. oil
2 tsp vanilla
2 cups grated zucchini
Turbinado sugar or other crystallized brown sugar, optional
350 degrees, grease/flour 9x5 loaf pan.
Mix first 8 ingrediants in large bowl. When combined add oats. Make well in center, mix eggs, oil and vanilla together in small bowl and pour into the well. Combing lightly then add zucchini. Do not over mix.
Scrape into pan, mounding it up in the center. Sprinkle with turbinado sugar if you wish. Bake 60-65 minutes. Cool in pan 10 minutes, then turn out onto rack covered with a clean dish towel to prevent indentations. Let the bread cool at least another 10 minutes longer before slicing. Can be served warm or at room temp. Keeps well and makes good toast too.
Variation:
Brown sigar carrot bread: Replace zucchini with 2 cups carrots, grated. Because carrots are a little starchier, reduce oats to 3/4 cup.
1/2 cup brown sugar
6 TBSP sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup oats
3 eggs
3/4 cup veg. oil
2 tsp vanilla
2 cups grated zucchini
Turbinado sugar or other crystallized brown sugar, optional
350 degrees, grease/flour 9x5 loaf pan.
Mix first 8 ingrediants in large bowl. When combined add oats. Make well in center, mix eggs, oil and vanilla together in small bowl and pour into the well. Combing lightly then add zucchini. Do not over mix.
Scrape into pan, mounding it up in the center. Sprinkle with turbinado sugar if you wish. Bake 60-65 minutes. Cool in pan 10 minutes, then turn out onto rack covered with a clean dish towel to prevent indentations. Let the bread cool at least another 10 minutes longer before slicing. Can be served warm or at room temp. Keeps well and makes good toast too.
Variation:
Brown sigar carrot bread: Replace zucchini with 2 cups carrots, grated. Because carrots are a little starchier, reduce oats to 3/4 cup.
Turkey Bacon Biscuit
Makes 10 servings
Prep time: 30 min
Cook time: 30 min
5 slices turkey bacon
1 8oz. pkg cream cheese, softened
2 eggs
2 TBSP milk
1/2 cup swiss cheese, shredded
2 TBSP green onion, chopped
1 10oz. can refrigerated flaky biscuits
Heat oven to 375 degrees. Grease 10 muffin cups. Cook bacon according to pkg directions. In a small bowl, beat cream cheese, eggs and milk on low speed untilsmooth. Stir in swiss cheese and green onion. Seperate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup, firmly pressin bottom and up sides, forming a 1/4" rim. Place half of the bacon in bottom of dough-lined muffin cups. Spoon cheese mixture over bacon. Bake 20-25 minutes or until filing is set and biscuits are golden brown. Sprinkle each cup with remaining bacon; lightly press into filling. Remove from pan.
Prep time: 30 min
Cook time: 30 min
5 slices turkey bacon
1 8oz. pkg cream cheese, softened
2 eggs
2 TBSP milk
1/2 cup swiss cheese, shredded
2 TBSP green onion, chopped
1 10oz. can refrigerated flaky biscuits
Heat oven to 375 degrees. Grease 10 muffin cups. Cook bacon according to pkg directions. In a small bowl, beat cream cheese, eggs and milk on low speed untilsmooth. Stir in swiss cheese and green onion. Seperate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup, firmly pressin bottom and up sides, forming a 1/4" rim. Place half of the bacon in bottom of dough-lined muffin cups. Spoon cheese mixture over bacon. Bake 20-25 minutes or until filing is set and biscuits are golden brown. Sprinkle each cup with remaining bacon; lightly press into filling. Remove from pan.
Saturday, April 19, 2008
Baked Apples with cheddar and walnuts
2 TBSP chopped walnuts
4 McIntosh apples
1/2 cup reduced-fat cheddar cheese
1/4 cup spoon-size shredded what cereal, crushed
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and bake until golden and fragrant, 4-5 minutes. Transfer the nuts to a plate and cool.
Pare the skin from the top third of the apples. Core the apples leaving a 1/2 inch base intact at the bottom and a 1 1/2 inch wide opening at the top. Place the apples in a small baking pan, cover loosely with foil, and bake until tender, about 15 minutes.
Combine the walnuts, cheese, and cereal in a bowl. Stuff the apples with the cheese mixture. Cover loosely with the foil and return to the oven. Bake until the cheese melts and the apples are tender, about 5 minutes. Let cool 10-15 minutes before serving.
Serves 4 (1 apple each)
Points per serving: 3
4 McIntosh apples
1/2 cup reduced-fat cheddar cheese
1/4 cup spoon-size shredded what cereal, crushed
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and bake until golden and fragrant, 4-5 minutes. Transfer the nuts to a plate and cool.
Pare the skin from the top third of the apples. Core the apples leaving a 1/2 inch base intact at the bottom and a 1 1/2 inch wide opening at the top. Place the apples in a small baking pan, cover loosely with foil, and bake until tender, about 15 minutes.
Combine the walnuts, cheese, and cereal in a bowl. Stuff the apples with the cheese mixture. Cover loosely with the foil and return to the oven. Bake until the cheese melts and the apples are tender, about 5 minutes. Let cool 10-15 minutes before serving.
Serves 4 (1 apple each)
Points per serving: 3
Artichoke Hearts au Gratin
1 9 oz. box frozen artichoke hearts, thawed
1/2 cup cherry tomatoes, cut in half
1/2 tsp dried thyme
1/2 cup shredded reduced-fat swiss cheese
1 slice whole-wheat bread, made into crumbs
2 TBSP grated parm. cheese
Preheat the broiler. Cook the artichoke hearts according to pkg directions. Drain well and combine with the tomates in a large au gratin dish or other shallow, flameproof dish. Sprinkle with the htyme, then the Swiss cheese.
Broil 4 inches from the heat until the cheese starts to melt, about 1 minute. Combine the bread crumbs and parm cheese and sprinkle evenly over the cheese. Broil until the bread crumbs are browned, about 1 minutes.
Serves 4 (generous 1/2 cup)
Points per serving 2 points
1/2 cup cherry tomatoes, cut in half
1/2 tsp dried thyme
1/2 cup shredded reduced-fat swiss cheese
1 slice whole-wheat bread, made into crumbs
2 TBSP grated parm. cheese
Preheat the broiler. Cook the artichoke hearts according to pkg directions. Drain well and combine with the tomates in a large au gratin dish or other shallow, flameproof dish. Sprinkle with the htyme, then the Swiss cheese.
Broil 4 inches from the heat until the cheese starts to melt, about 1 minute. Combine the bread crumbs and parm cheese and sprinkle evenly over the cheese. Broil until the bread crumbs are browned, about 1 minutes.
Serves 4 (generous 1/2 cup)
Points per serving 2 points
Chicken and Dumplings
OH Man!!! This was so good!
2 tsp canola oil
1 chicken, cut in eighths, skin removed
1/2 tsp salt
1 onion, chopped
2 small carrots, chopped
2 small celery stalks, chopped
3 cups low sodium chicken broth
1 cup frozen peas, thawed
1 2/3 cup reduced fat all purpose baking mix
2/3 cup fat free milk
1 TBSP chopped parsley
Heat the oil in a nonstick dutch oven, then add the chicken. Sprinkle with the salt and saute until browned, about 6 minutes. Add the onion, carrots, and celery. Saute until the veggies begin to soften and brown slightly, about 6 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.
Drop the dough, by rounded spoonful, onto the simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.
***NOTE: I'd add potato to this (would add some points) and add more broth. The 3 cups called for made it very thick, more would give you a little more gravy!
Serves 6, (1 1/2 pieces of chicken and 1 1/2 dumplings)
7 points per serving
2 tsp canola oil
1 chicken, cut in eighths, skin removed
1/2 tsp salt
1 onion, chopped
2 small carrots, chopped
2 small celery stalks, chopped
3 cups low sodium chicken broth
1 cup frozen peas, thawed
1 2/3 cup reduced fat all purpose baking mix
2/3 cup fat free milk
1 TBSP chopped parsley
Heat the oil in a nonstick dutch oven, then add the chicken. Sprinkle with the salt and saute until browned, about 6 minutes. Add the onion, carrots, and celery. Saute until the veggies begin to soften and brown slightly, about 6 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 35 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a bowl until a soft dough forms.
Drop the dough, by rounded spoonful, onto the simmering stew. Simmer, uncovered, 10 minutes. Cover and cook until the dumplings have doubled in size and cooked through, about 10 minutes longer.
***NOTE: I'd add potato to this (would add some points) and add more broth. The 3 cups called for made it very thick, more would give you a little more gravy!
Serves 6, (1 1/2 pieces of chicken and 1 1/2 dumplings)
7 points per serving
Unfried Chicken
1/3 cup reduced-calorie mayo
1 tsp dijon mustard
2 tsp grated lemon zest
1/2 tsp salt
4 drops hot pepper sauce
1 chicken, cut in eighths, skin removed
3/4 cup cornflake crumbs
Preheat the oven to 375 degrees. Spray a large, shallow baking pan with nonstick spray.
Whisk together the first 5 ingredients in a large bowl. Add the chicken; toss to coat.
Place the cornflake crumbs in a large zip lock bag. Add the chicken, one piece at a time, and shake to coat.
Place the chicken in the baking pan. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through (do not turn), about 45 minutes.
Serves 6
Points per serving: 6
1 tsp dijon mustard
2 tsp grated lemon zest
1/2 tsp salt
4 drops hot pepper sauce
1 chicken, cut in eighths, skin removed
3/4 cup cornflake crumbs
Preheat the oven to 375 degrees. Spray a large, shallow baking pan with nonstick spray.
Whisk together the first 5 ingredients in a large bowl. Add the chicken; toss to coat.
Place the cornflake crumbs in a large zip lock bag. Add the chicken, one piece at a time, and shake to coat.
Place the chicken in the baking pan. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through (do not turn), about 45 minutes.
Serves 6
Points per serving: 6
Tomato and Olive Tart
5 plum tomatoes, thinly sliced
15 small oil- cured black olives, pitted and chopped
1 large shallot, minced
1 TBSP minced fresh thyme, or 1 tsp dried
1 TBSP finely crushed fennel seeds
1 tsp olive oil
8 (12x17 inch) sheets phyllo dough, at room temperature
1/2 cup shredded Havarti cheese
1/4 cup chopped basil
Place the tomato slices on 2-3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combing the olives, shallot, thyme, fennel, and oil in a small bowl.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on top of the tomatoes; spread the miture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle with the basil. Cut the tart into 12 pieces, then cut each piece diagonally in half. Serve hot.
Serves 12
Points per serving:2
15 small oil- cured black olives, pitted and chopped
1 large shallot, minced
1 TBSP minced fresh thyme, or 1 tsp dried
1 TBSP finely crushed fennel seeds
1 tsp olive oil
8 (12x17 inch) sheets phyllo dough, at room temperature
1/2 cup shredded Havarti cheese
1/4 cup chopped basil
Place the tomato slices on 2-3 layers of paper towels; cover with more paper towels and blot gently. Let stand 10 minutes. Combing the olives, shallot, thyme, fennel, and oil in a small bowl.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Lay one sheet of phyllo across the baking sheet; lightly spray with nonstick spray. Repeat layering the remaining phyllo and spraying each sheet lightly with nonstick spray. Roll the edges of the phyllo in to make a rimmed edge.
Arrange the tomatoes across the phyllo. Sprinkle the olive mixture on top of the tomatoes; spread the miture evenly with a fork. Bake until the edges of the phyllo are golden brown and the tomatoes are softened, about 20 minutes. Sprinkle with the basil. Cut the tart into 12 pieces, then cut each piece diagonally in half. Serve hot.
Serves 12
Points per serving:2
Wednesday, April 16, 2008
Pasta Salad with Lemon-Pesto Dressing
Recipe courtesy of Rachel Ray
1 lb. cavatappi, corkscrfew pasta or medium shells
Coarse salt
1 cup prepared pesto sauce from refrugerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb. ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 lb tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
Bring a large pot of water to a boil and salt it.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well.
Place pesto, lemon zest, lemon juice, parsley, tomato, scallions and cheese in a large bowl. Add pasta, combine salad and season with salt and pepper to taste.
1 lb. cavatappi, corkscrfew pasta or medium shells
Coarse salt
1 cup prepared pesto sauce from refrugerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb. ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 lb tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper
Bring a large pot of water to a boil and salt it.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well.
Place pesto, lemon zest, lemon juice, parsley, tomato, scallions and cheese in a large bowl. Add pasta, combine salad and season with salt and pepper to taste.
Birds in a Nest
1/2 cup olive oil
1 large clove garlic, cracked
6 big, thick slices crusty italion semolina bread
6 extra large eggs
1 6oz. jar roasted red pepper
salt and pepper
1/2 cup grated chesse, parmesan or romano
Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.
1 large clove garlic, cracked
6 big, thick slices crusty italion semolina bread
6 extra large eggs
1 6oz. jar roasted red pepper
salt and pepper
1/2 cup grated chesse, parmesan or romano
Place a very large nonstick skillet over low heat. Add the oil and garlic clove into the skillet and gently infuse the garlic flavor into the oil. In the meantime, using a round cookie cutter or an empty can, cut out the center of all 6 slices of bread. Add the prepared bread slices to the garlic infused oil. Crack the eggs 1 at a time and drop them into their "nests" or, the center of each slice of bread. Drain and slice red pepper. Add a strip or 2 of red pepper to each nest. Season the birds in their nests with salt and pepper and sprinkle a little cheese into each nest. Gently turn the birds in their nests and turn off the heat. Let the eggs sit in their nests 5 minutes more, then transfer to a platter and serve.
Tuesday, April 15, 2008
Everyday Baking Mix
Makes 9 cups
6 cups all-purpose flour, spooned and level
3 cups sugar
2 TBSP baking powder
1 TBSP salt
whisk together. Will store in an airtight container for up to 3 months.
whisk before using
from: Everyday Foods
6 cups all-purpose flour, spooned and level
3 cups sugar
2 TBSP baking powder
1 TBSP salt
whisk together. Will store in an airtight container for up to 3 months.
whisk before using
from: Everyday Foods
Jam Sandwich Cookies
Prep: 15 minutes
Total: 40 minutes plus cooling time
Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.
from Everyday Foods
Total: 40 minutes plus cooling time
Makes 18
4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.
from Everyday Foods
Silver-Dollar Pancake Sundaes with Chocolate Hazelnut Sauce
Prep: 15 min
Total: 15 min
2 tsp unsalted butter, melted, plus more for skillet
1 large egg
1 cup whole milk
1 1/4 cups Everyday Baking Mix, spooned and leveled
1/3 cup store-bought chocolate hazelnut spread
1/2 cup pistachio or vanilla ice cream
In a medium bowl, whisk together butter, egg, and milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Helpful Hint
Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready
recipe from Everyday Foods
Total: 15 min
2 tsp unsalted butter, melted, plus more for skillet
1 large egg
1 cup whole milk
1 1/4 cups Everyday Baking Mix, spooned and leveled
1/3 cup store-bought chocolate hazelnut spread
1/2 cup pistachio or vanilla ice cream
In a medium bowl, whisk together butter, egg, and milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Helpful Hint
Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready
recipe from Everyday Foods
Chewy Oatmeal Blondies
Prep: 10 minutes
Total: 45 minutes + cooling time
1 stick unsalted butter, room temperature, plus more for pan
1/2 cup packed light- brown sugar
1 large egg
1 1/2 cups Everyday Baking Mix, spooned and leveled
1 cup old fashioned oats (not quick cooking)
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Total: 45 minutes + cooling time
1 stick unsalted butter, room temperature, plus more for pan
1/2 cup packed light- brown sugar
1 large egg
1 1/2 cups Everyday Baking Mix, spooned and leveled
1 cup old fashioned oats (not quick cooking)
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Southwestern Frittata
1 tsp olive oil
2 eggs
2 egg whites
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 onion, chopped
1/4 red bell pepper, seeded and sliced
1/4 gree bell pepper, seeded and sliced
1/4 cup shredded reduced- fat cheddar cheese
2 TBSP salsa
In a medium nonstick skillet, heat the oil. In a small bowl, beat the eggs, egg whites, salt and pepper until frothy. Saute the onion and bell peppers until softened, about 5 minutes. Slowly pour in the egg mixture; sprinkle with the cheese. Cook, stirring gently, until slightly firm, 3-5 minutes. Slide the frittata onto a plate and turn over; slide back into pan to finsih cooking, 1-2 minutes longer. Cut the frittata in half and roll up burrito-style. Serve topped with the salsa.
Serves 2
points per serving:4
2 eggs
2 egg whites
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 onion, chopped
1/4 red bell pepper, seeded and sliced
1/4 gree bell pepper, seeded and sliced
1/4 cup shredded reduced- fat cheddar cheese
2 TBSP salsa
In a medium nonstick skillet, heat the oil. In a small bowl, beat the eggs, egg whites, salt and pepper until frothy. Saute the onion and bell peppers until softened, about 5 minutes. Slowly pour in the egg mixture; sprinkle with the cheese. Cook, stirring gently, until slightly firm, 3-5 minutes. Slide the frittata onto a plate and turn over; slide back into pan to finsih cooking, 1-2 minutes longer. Cut the frittata in half and roll up burrito-style. Serve topped with the salsa.
Serves 2
points per serving:4
Beans, Peas, Lentils, and Slow Cookers
Use this chart to make your own ready to use beans and skip the loads of sodium in canned beans.
Black Beans - Full flavored, perfect in soups and stews= Cook 1 lb. dried beans in 7 cups water about 8 1/2 hours on low.
Black-eyed peas - Earthy flavor; used in the classic dish Hoppin' John= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Red Kidney beans - Meaty flavor, mealy; good in chilis, red beans and rice= Cook 1 lb. dried beans in 8 cups water about 10 hours on low.
Split peas - creamy texture; great in hearty soups (especially those made with ham)= Cook 1 lb. dried peas in 6 cups water about 6 hours on low.
White kidney beans - richly flavored, creamy; good in soups and salads= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Lentils - Brown, green, and red; common in ethnic dishes and purees= Cook 1 lb. dried lentils in 6 cups water about 4 hours on low.
Black Beans - Full flavored, perfect in soups and stews= Cook 1 lb. dried beans in 7 cups water about 8 1/2 hours on low.
Black-eyed peas - Earthy flavor; used in the classic dish Hoppin' John= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Red Kidney beans - Meaty flavor, mealy; good in chilis, red beans and rice= Cook 1 lb. dried beans in 8 cups water about 10 hours on low.
Split peas - creamy texture; great in hearty soups (especially those made with ham)= Cook 1 lb. dried peas in 6 cups water about 6 hours on low.
White kidney beans - richly flavored, creamy; good in soups and salads= Cook 1 lb. dried beans in 6 cups water about 6 1/2 hours on low.
Lentils - Brown, green, and red; common in ethnic dishes and purees= Cook 1 lb. dried lentils in 6 cups water about 4 hours on low.
Split Pea Soup
4 cups water
3 carrots, peeled and thinly sliced
1 16 oz. bag dried green split peas, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices canadian bacon, diced
1 tsp salt
Mix all ingredients in a slow cooker. Cover and cook on high until veggies and peas are tneder, about 5 hours.
Makes 8 servings
Points per serving: 2
3 carrots, peeled and thinly sliced
1 16 oz. bag dried green split peas, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices canadian bacon, diced
1 tsp salt
Mix all ingredients in a slow cooker. Cover and cook on high until veggies and peas are tneder, about 5 hours.
Makes 8 servings
Points per serving: 2
Jambalaya
1 cup diced lean boiled ham
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 28 oz. can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 TBSP chopped parsley
1/2 tsp dried thyme
2 whole cloves
1 TBSP vegetable oil
1 cup long grain white rice
1 lb. medium shrimp, peeled and deveined
Combine the ham, onion, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on high 4-5 hours.
Add the shrimp and cook until the shrimp are pink about 1 hour.
serves 6
points per serving: 6
2 onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and chopped
1 28 oz. can whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 TBSP chopped parsley
1/2 tsp dried thyme
2 whole cloves
1 TBSP vegetable oil
1 cup long grain white rice
1 lb. medium shrimp, peeled and deveined
Combine the ham, onion, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme, cloves, oil, and rice in a slow cooker. Cook on high 4-5 hours.
Add the shrimp and cook until the shrimp are pink about 1 hour.
serves 6
points per serving: 6
Beef Stroganoff
1 lb. boneless beef top round, cubed
1 cup beef broth
1/3 cup dry sherry
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp dried thyme
1 bay leaf
1/2 cup fat-free sour cream
1/4 cup all purpose flour
2 TBSP water
Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Mix the sour cream, flour, and water in a bowl. Stir about 1 cup of the hot liquid into the sour cream mixture, then stir the sour cream mixture into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.
Makes 4 servings
Points per serving: 5
Serve over rice or egg noodles.
1 cup beef broth
1/3 cup dry sherry
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp dried thyme
1 bay leaf
1/2 cup fat-free sour cream
1/4 cup all purpose flour
2 TBSP water
Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Mix the sour cream, flour, and water in a bowl. Stir about 1 cup of the hot liquid into the sour cream mixture, then stir the sour cream mixture into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.
Makes 4 servings
Points per serving: 5
Serve over rice or egg noodles.
Beef Stew
1 1/2 lb boneless beef bottom round, cubed
3 TBSP all purpose-flour
1 lb. small new potatoes, quartered
1 16 oz. bag baby carrots
1 can diced tomatoes
1/2 cup dry red wine
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1 TBSP balsalmic vinegar
1/2 tsp salt
Mix the beef and flour in a large zip-close plastic bag; seal the bag and shake to coat the meat.
Mix the beef and flour, the potatoes, carrots, tomatoes, wine, onion, garlic, and thyme in a slow cooker. Cover and cook on high until the beef is tender, 5-6 hours. Stir in the vinegar and salt.
Makes 8 servings
points per serving: 4
3 TBSP all purpose-flour
1 lb. small new potatoes, quartered
1 16 oz. bag baby carrots
1 can diced tomatoes
1/2 cup dry red wine
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1 TBSP balsalmic vinegar
1/2 tsp salt
Mix the beef and flour in a large zip-close plastic bag; seal the bag and shake to coat the meat.
Mix the beef and flour, the potatoes, carrots, tomatoes, wine, onion, garlic, and thyme in a slow cooker. Cover and cook on high until the beef is tender, 5-6 hours. Stir in the vinegar and salt.
Makes 8 servings
points per serving: 4
Beef Fajitas
1 lb. flank steak, trimmed and cut into 6 pieces
1 can mexican style stewed tomatoes, drained
1 sweet onion, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup canned diced jalapeno peppers
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
6 flour tortillas
1/3 cup shredded reduced-fat taco cheese blend
Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili poder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.
Just before serving, heat the tortillas according to pkg directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.
Good topped also with chopped avovado and tomato, salsa, shredded lettuce, and fat-free sour cream.
Serves 6
points per serving: 6
1 can mexican style stewed tomatoes, drained
1 sweet onion, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup canned diced jalapeno peppers
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
6 flour tortillas
1/3 cup shredded reduced-fat taco cheese blend
Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili poder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.
Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.
Just before serving, heat the tortillas according to pkg directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.
Good topped also with chopped avovado and tomato, salsa, shredded lettuce, and fat-free sour cream.
Serves 6
points per serving: 6
Chicken Bonne Femme
Literally "Good Wife's Chicken" this homey, comforting French dish is delicious served over rice or mashed potatoes
3 lbs. chicken parts, skin removed
2 cups frozen baby onions
1 16oz. bag baby carrots
3/4 lb. new potatoes, scrubbed and cut into 1-in pieces
1 1/2 cups low-sodium chicken broth
2 celery stalks, cut into 2 in lengths
3 strips turkey baon, diced
1 bay leaf
1/4 tsp dried thyme leaves
1/4 tsp greshly ground pepper
1/4 cup chopped parsley
3 TBSP chopped tarragon or mint
1 2-in strip lemon zest
2 TBSP fresh lemon juice
1/2 tsp salt
Combine the chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme, and pepper in a slow cooker. Cover and cook on high until the chicken is cooked through, 4-6 hours. With a slotted spoon, transfer the chicken and veggies to a platter. Cover with foil to keep warm.
Skim off any fat that has risen to the surface of the liquid remaining in the slow cooker. Discard the bay leaf. Stir in the parsley, tarragon, lemon zest, lemon juice and salt; then spoon the sauce over the chicken and veggies.
Serves 8
Points per serving: 4
3 lbs. chicken parts, skin removed
2 cups frozen baby onions
1 16oz. bag baby carrots
3/4 lb. new potatoes, scrubbed and cut into 1-in pieces
1 1/2 cups low-sodium chicken broth
2 celery stalks, cut into 2 in lengths
3 strips turkey baon, diced
1 bay leaf
1/4 tsp dried thyme leaves
1/4 tsp greshly ground pepper
1/4 cup chopped parsley
3 TBSP chopped tarragon or mint
1 2-in strip lemon zest
2 TBSP fresh lemon juice
1/2 tsp salt
Combine the chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme, and pepper in a slow cooker. Cover and cook on high until the chicken is cooked through, 4-6 hours. With a slotted spoon, transfer the chicken and veggies to a platter. Cover with foil to keep warm.
Skim off any fat that has risen to the surface of the liquid remaining in the slow cooker. Discard the bay leaf. Stir in the parsley, tarragon, lemon zest, lemon juice and salt; then spoon the sauce over the chicken and veggies.
Serves 8
Points per serving: 4
Chicken and Bean Casserole
2 can great Northern beans, rinsed and drained
1 cup water
2 oz chorizo or turkey kielbasa, diced
1 large onion
1 carrot, sliced
4 garlic cloves, minced
2 (5-6 oz) chicken thighs, skinned and cut into pieces
1 can stewed tomatoes
1 celery stalk, chopped
1/2 tsp dried marjoram
1/2 tsp freshly ground pepper
1 sage leaf, minced
1 bay leaf
1/8 tsp ground cloves
1/4 cup chopped flat-leaf parsley
1/2 tsp salt
Put the rinsed beans and water into a slow cooker
Heat a nonstick skillet over medium-high heat. Brown the sausage, then add the onion, carrot, and garlic and saute until the garlic is golden. Transfer to the slow cooker, then add the chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf, and cloves. Cook on High until the chicken is cooked through, 4-6 hours. Discard the bay leaf. Stir in the parsley and salt just before serving.
Serves 6
Points per serving: 4
1 cup water
2 oz chorizo or turkey kielbasa, diced
1 large onion
1 carrot, sliced
4 garlic cloves, minced
2 (5-6 oz) chicken thighs, skinned and cut into pieces
1 can stewed tomatoes
1 celery stalk, chopped
1/2 tsp dried marjoram
1/2 tsp freshly ground pepper
1 sage leaf, minced
1 bay leaf
1/8 tsp ground cloves
1/4 cup chopped flat-leaf parsley
1/2 tsp salt
Put the rinsed beans and water into a slow cooker
Heat a nonstick skillet over medium-high heat. Brown the sausage, then add the onion, carrot, and garlic and saute until the garlic is golden. Transfer to the slow cooker, then add the chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf, and cloves. Cook on High until the chicken is cooked through, 4-6 hours. Discard the bay leaf. Stir in the parsley and salt just before serving.
Serves 6
Points per serving: 4
Altering Recipes for a Slow-Cooker
Want to make your favorite recipe do the slow-cook? Follow these simple guidelines to learn how.
*Liquids don't evaporate in a slow cooker, so decrease the amount of liquid by half- except in recipes that contain rice or barley, in which the amount of liquid stays the same.
*Dairy products like milk and sour cream should be added only during the last hour of cooking.
*Herbs added during the last hour of cooking will have a more pronounced flavor; those added with the other ingredients will blend in more.
*When thickening a sauce with flour or cornstarch at the end of cooking, increase the heat and cook for 15-25 min. longer.
Dishes that simmer 15-30 min
Cook in a slow cooker: 1 1/2- 21/2 hours on high, 4-8 hours on low.
Dishes that simmer 35-40 min
Cook in a slow cooker: 3-4 hours on high, 6-10 on low.
Dishes that simmer 50 min- 3 hours
Cook in a slow cooker: 4-5 hours on high, 8-18 on low.
*Liquids don't evaporate in a slow cooker, so decrease the amount of liquid by half- except in recipes that contain rice or barley, in which the amount of liquid stays the same.
*Dairy products like milk and sour cream should be added only during the last hour of cooking.
*Herbs added during the last hour of cooking will have a more pronounced flavor; those added with the other ingredients will blend in more.
*When thickening a sauce with flour or cornstarch at the end of cooking, increase the heat and cook for 15-25 min. longer.
Dishes that simmer 15-30 min
Cook in a slow cooker: 1 1/2- 21/2 hours on high, 4-8 hours on low.
Dishes that simmer 35-40 min
Cook in a slow cooker: 3-4 hours on high, 6-10 on low.
Dishes that simmer 50 min- 3 hours
Cook in a slow cooker: 4-5 hours on high, 8-18 on low.
Teriyaki Chicken
1 16oz. bag frozen broccoli, carrots, and water chestnuts
2 TBSp quick-cooking tapioca
2 lb. skinless boneless chicken breasts, cubed
1 cup chicken broth
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
2 TBSP dry mustard
2 tsp grated orange zest
1 tsp ground ginger
Put the frozen veggies in a slow cooker, then sprinkle with the tapioca. Put the chicken on top of the veggies.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest, and ginger in a bowl, stirring until the sugar dissolves. Pour over the chicken and cook on high until chicken is cooked through, 4-6 hours.
Serves 8
Points per serving: 4
2 TBSp quick-cooking tapioca
2 lb. skinless boneless chicken breasts, cubed
1 cup chicken broth
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
2 TBSP dry mustard
2 tsp grated orange zest
1 tsp ground ginger
Put the frozen veggies in a slow cooker, then sprinkle with the tapioca. Put the chicken on top of the veggies.
Mix the broth, brown sugar, teriyaki sauce, mustard, orange zest, and ginger in a bowl, stirring until the sugar dissolves. Pour over the chicken and cook on high until chicken is cooked through, 4-6 hours.
Serves 8
Points per serving: 4
Asparagus Frittata
24 asparagus spears, cut into 2-in lengths
3 large eggs
6 egg whites
1/3 cup grated parm. cheese
1/4 cup fat free milk
2 TBSP minced chives
1/4 tsp salt
1/4 tsp freshly ground pepper
4 tsp olive oil
Preheat the oven to 350 degrees.
Cook the asparagus in a pan of boiling water until barely tender, about 2 min. Drain and rinse with cold water, then drain again
Whisk the eggs, egg whites, cheese, milk, chives, salt and pepper in a bowl.
Heat the oil in an ovenproof nonstick skillet. Add the asparagus and saute until coated with the oil. Reduce the heat to medium, pour in the eggs and stir quickly to combine. Cook until the eggs are set around the edges, about 5 min. Transfer the skillet to the oven and bake until the eggs are set, about 10 min.
Serves 4
Points per serving: 5
**Tip- For an extra-pretty touch to this already elegant dish, reserve some asparagus tips(leave them 3-4 inches long). Before you put the frittata in the oven, arrange them in a spoke pattern on top of the frittata.
3 large eggs
6 egg whites
1/3 cup grated parm. cheese
1/4 cup fat free milk
2 TBSP minced chives
1/4 tsp salt
1/4 tsp freshly ground pepper
4 tsp olive oil
Preheat the oven to 350 degrees.
Cook the asparagus in a pan of boiling water until barely tender, about 2 min. Drain and rinse with cold water, then drain again
Whisk the eggs, egg whites, cheese, milk, chives, salt and pepper in a bowl.
Heat the oil in an ovenproof nonstick skillet. Add the asparagus and saute until coated with the oil. Reduce the heat to medium, pour in the eggs and stir quickly to combine. Cook until the eggs are set around the edges, about 5 min. Transfer the skillet to the oven and bake until the eggs are set, about 10 min.
Serves 4
Points per serving: 5
**Tip- For an extra-pretty touch to this already elegant dish, reserve some asparagus tips(leave them 3-4 inches long). Before you put the frittata in the oven, arrange them in a spoke pattern on top of the frittata.
Mediterranean Shrimp
4 tsp olive oil
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1/2 cup dry white wine
1 TBSP chopped oregano or marjoram
1/2 cup water
3/4 lb. medium shrimp, peeled and eveined
1/3 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley
Heat the oil in a nonstick skellet. Add the eggplant and saute until lightly browned. Stir in the onion and garlic and saute until fragrant. Add the tomatoes, wine, oregano, and water, then bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid evaporates.
Add the shrimp to the veggies and cook, stirring frequently, until they turn pink. Sprinkle shrimp and veggies with the feta and parsley and serve.
serves 4
Points per serving: 4
**Tip- Serve this over orzo with lemon wedges on the side. If you have any leftovers stuff them into a pita for lunch the next day.**
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1/2 cup dry white wine
1 TBSP chopped oregano or marjoram
1/2 cup water
3/4 lb. medium shrimp, peeled and eveined
1/3 cup crumbled feta cheese
2 TBSP chopped flat-leaf parsley
Heat the oil in a nonstick skellet. Add the eggplant and saute until lightly browned. Stir in the onion and garlic and saute until fragrant. Add the tomatoes, wine, oregano, and water, then bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid evaporates.
Add the shrimp to the veggies and cook, stirring frequently, until they turn pink. Sprinkle shrimp and veggies with the feta and parsley and serve.
serves 4
Points per serving: 4
**Tip- Serve this over orzo with lemon wedges on the side. If you have any leftovers stuff them into a pita for lunch the next day.**
Chicken and Artichokes
2 tsp olive oil
4 (1/4 lb) skinless boneless chicken breash halves
1 cup slived shiitake mushrooms
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup dry sherry
1 cup low-sodium chicken broth
1 (9oz) pkg frozen artichoke hearts, thawed
Heat 1 tsp of the oil in a nonstick skillet, then add the chicken. Saute until browned, about 4 minutes on each side. Transfer to a plate. Add the mushrooms and saute until softened, about 2 mintes. Transfer to the plate with the chicken. To the skillet, add the remaining tsp of oil and saute the onion and garlic until the onion begins to brown. Add the sherry and cook until it is reduced by half, about 4 mintues. Add the broth and cook until the mixture is thick enough to coat the back of a spoon, 1-2 minutes.
Return the chicken and mushrooms to the pan and add the artichoks. Simmer until the chicken is cooked through, about 5 mintes; turn the chicken at least once to coat it with the sauce.
Serves 4
Points per serving: 4
**Tip- to serve this dish family style, use one pound of chicken tenders instead of whole chicken breasts **
4 (1/4 lb) skinless boneless chicken breash halves
1 cup slived shiitake mushrooms
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup dry sherry
1 cup low-sodium chicken broth
1 (9oz) pkg frozen artichoke hearts, thawed
Heat 1 tsp of the oil in a nonstick skillet, then add the chicken. Saute until browned, about 4 minutes on each side. Transfer to a plate. Add the mushrooms and saute until softened, about 2 mintes. Transfer to the plate with the chicken. To the skillet, add the remaining tsp of oil and saute the onion and garlic until the onion begins to brown. Add the sherry and cook until it is reduced by half, about 4 mintues. Add the broth and cook until the mixture is thick enough to coat the back of a spoon, 1-2 minutes.
Return the chicken and mushrooms to the pan and add the artichoks. Simmer until the chicken is cooked through, about 5 mintes; turn the chicken at least once to coat it with the sauce.
Serves 4
Points per serving: 4
**Tip- to serve this dish family style, use one pound of chicken tenders instead of whole chicken breasts **
Creamy Beef and Noodles
6 oz. wide egg noodles
10 oz. lean boneless beef loin, cut into strips
1 onion, thinly sliced
2 cups small white mushrooms
1 TBSP unsalted butter
4 tsp all purpose flour
1 cup low sodium beef broth
1 tsp dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup light sour cream
Cook the noodles according to package directions. Drain and keep warm.
Meanwhile, brown the beef in a nonstick skillet. Transfer the feef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.
Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Contiune to stir, slowly pour in the broth, then add the mustard, paprika, salt, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temp. Serve over the noodles.
Serves 4
Points per serving: 6
10 oz. lean boneless beef loin, cut into strips
1 onion, thinly sliced
2 cups small white mushrooms
1 TBSP unsalted butter
4 tsp all purpose flour
1 cup low sodium beef broth
1 tsp dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup light sour cream
Cook the noodles according to package directions. Drain and keep warm.
Meanwhile, brown the beef in a nonstick skillet. Transfer the feef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.
Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Contiune to stir, slowly pour in the broth, then add the mustard, paprika, salt, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temp. Serve over the noodles.
Serves 4
Points per serving: 6
Beef with Asparagus and Cherry Tomatoes
24 asparagus spears, cut diagonally into 1 in pieces
1/4 cup water
10 oz. lean boneless sirloin steak, cut into 1/4 in strips
1/2 tsp salt
1/4 tsp freshly ground pepper
4 scallions, thinly sliced on the diagonal
1 large garlic clove, thinly sliced
24 cherry tomatoes, halved
Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover, and simmer until the asparagus is tender, about 2 minutes. Pour off the water.
Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through, about 2 minutes longer.
Serves 4
Points per serving: 3
1/4 cup water
10 oz. lean boneless sirloin steak, cut into 1/4 in strips
1/2 tsp salt
1/4 tsp freshly ground pepper
4 scallions, thinly sliced on the diagonal
1 large garlic clove, thinly sliced
24 cherry tomatoes, halved
Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover, and simmer until the asparagus is tender, about 2 minutes. Pour off the water.
Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through, about 2 minutes longer.
Serves 4
Points per serving: 3
Spanish Chicken with Rice and Beans
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
3/4 lb. skinless boneless chicken breasts, cubed
1 cup low-sodium chicken broth
2 TBSP tomato paste
1 cup quick-cooking white rice
1 cup drained petite diced tomatoes
2/3 cup canned red kidney beans, rinsed and drained
freshly ground pepper, to taste
Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the bell pepper, onion, and garlic until softened. Add the chicken and saute until browned.
Stir in the broth and tomato paste, then add the rice, tomatoes, beans, and ground pepper. Reduce the heat, cover, and simmer until most of the broth is absorbed, about 10 minutes. Uncover and cook, stirring occasionally, 5 minutes longer.
Serves 4
Points per serving: 6
1 onion, chopped
2 garlic cloves, minced
3/4 lb. skinless boneless chicken breasts, cubed
1 cup low-sodium chicken broth
2 TBSP tomato paste
1 cup quick-cooking white rice
1 cup drained petite diced tomatoes
2/3 cup canned red kidney beans, rinsed and drained
freshly ground pepper, to taste
Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the bell pepper, onion, and garlic until softened. Add the chicken and saute until browned.
Stir in the broth and tomato paste, then add the rice, tomatoes, beans, and ground pepper. Reduce the heat, cover, and simmer until most of the broth is absorbed, about 10 minutes. Uncover and cook, stirring occasionally, 5 minutes longer.
Serves 4
Points per serving: 6
Chicken Breasts Florentine
1 10oz bag triple-washed spinach, rinsed (do not dry)
1 garlic clove, minced
freshly ground pepper, to taste
2 oz lean ham, cut into strips
1/4 tsp dried thyme
4 (1/4 lb) skinless boneless chicken breast halves
4 tsp olive oil
1/2 cup dry white wine
1/4 tsp salt
Heat a nonstick skillet and combine the spinach, garlic, and pepper. Cover and cook until the spinach wilts, about 2 minutes. Let cook and squeeze out excess liquid. Stir in the ham and a pinch of the thyme.
Cut a long thin pocket into each chicken breast. Stuff the spinach mixture into the pockets, then press the edges together and seal closed with toothpicks.
Heat the oil in the skillet, then add the chicken breasts and brown, turning once or twice. Add the wine, salt, and remaining thyme. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 10 minutes. Top with any pan juices and serve.
Serves 4
Points per serving:4
1 garlic clove, minced
freshly ground pepper, to taste
2 oz lean ham, cut into strips
1/4 tsp dried thyme
4 (1/4 lb) skinless boneless chicken breast halves
4 tsp olive oil
1/2 cup dry white wine
1/4 tsp salt
Heat a nonstick skillet and combine the spinach, garlic, and pepper. Cover and cook until the spinach wilts, about 2 minutes. Let cook and squeeze out excess liquid. Stir in the ham and a pinch of the thyme.
Cut a long thin pocket into each chicken breast. Stuff the spinach mixture into the pockets, then press the edges together and seal closed with toothpicks.
Heat the oil in the skillet, then add the chicken breasts and brown, turning once or twice. Add the wine, salt, and remaining thyme. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 10 minutes. Top with any pan juices and serve.
Serves 4
Points per serving:4
Monday, April 14, 2008
Italian Flag Polenta
2 10oz. boxes frozen chopped spinach
2 8oz. jars tomato sauce
1 1lb. log polenta, cut into 12 slices
3/4 cup shredded skim-milk mozzarella cheese
1 TBSP olive oil
Cook the spinach according to pkg directions; drain thoroughly and set aside.
Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick spray. Spread 1 jar of the tomato sauce over the bottom of the dish. Set the polenta slices in a single layer over the tomato sauce, then top evenly with the spinach. Sprinkle with the shredded mozzarella, then top with the remaining jar of tomato sauce; drizzle with the oil. Bake until the cheese and sauce are bubbling, about 15 minutes. Let stand 5 minutes before serving.
Serves 4
Points per serving: 6
2 8oz. jars tomato sauce
1 1lb. log polenta, cut into 12 slices
3/4 cup shredded skim-milk mozzarella cheese
1 TBSP olive oil
Cook the spinach according to pkg directions; drain thoroughly and set aside.
Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick spray. Spread 1 jar of the tomato sauce over the bottom of the dish. Set the polenta slices in a single layer over the tomato sauce, then top evenly with the spinach. Sprinkle with the shredded mozzarella, then top with the remaining jar of tomato sauce; drizzle with the oil. Bake until the cheese and sauce are bubbling, about 15 minutes. Let stand 5 minutes before serving.
Serves 4
Points per serving: 6
Vegetable Fried Rice
3 eggs
4 scallions, sliced
1/2 cup chopped cilantro
2 TBSP reduced-sodium soy sauce
2 TBSP water
1/4 tsp sugar
2 tsp. Asian (dark)sesame oil
1 leek, clened and cut into thin strips
1 carrot, thinly sliced
1 red bell pepper, seeded and chopped
2 TBSP grated peeled fresh ginger
5 garlic cloves, minced
3 cups cold cooked rice
1/4 cup unsalted dry-doasted peanuts, chopped
2 TBSP rice-wine or cider vinegar
1/2 tsp salt
Whisk the eggs, 1/4 of the scallions, 1/4 of the cilantro, 1 TBSP soy sauce the water, and sugar in a bowl, blending until the sugar dissolves.
Spray a nonstick skillet with nonstick spray and set over medium heat. Pou in the egg mixture and cook, stirring gently, until scrambled. Remove from the skillet and let cool, then cut into thin strips.
Heat the oil in the nonstick skillet, then add the leek, carrot, and bell pepper. Saute until softened, then add the ginger and garlic and saute until fragrant. Add the rice and cook, stirring constantly, until heated through. Stir in the peanuts, vinegar, slat, the cooked eggs and the remaining scallions, cilantro, and say sauce. Cook, stirring the mixture until the liquid evaporates and the flavors are blended, about 2 minutes longer.
Serves 4
Points per serving: 7
4 scallions, sliced
1/2 cup chopped cilantro
2 TBSP reduced-sodium soy sauce
2 TBSP water
1/4 tsp sugar
2 tsp. Asian (dark)sesame oil
1 leek, clened and cut into thin strips
1 carrot, thinly sliced
1 red bell pepper, seeded and chopped
2 TBSP grated peeled fresh ginger
5 garlic cloves, minced
3 cups cold cooked rice
1/4 cup unsalted dry-doasted peanuts, chopped
2 TBSP rice-wine or cider vinegar
1/2 tsp salt
Whisk the eggs, 1/4 of the scallions, 1/4 of the cilantro, 1 TBSP soy sauce the water, and sugar in a bowl, blending until the sugar dissolves.
Spray a nonstick skillet with nonstick spray and set over medium heat. Pou in the egg mixture and cook, stirring gently, until scrambled. Remove from the skillet and let cool, then cut into thin strips.
Heat the oil in the nonstick skillet, then add the leek, carrot, and bell pepper. Saute until softened, then add the ginger and garlic and saute until fragrant. Add the rice and cook, stirring constantly, until heated through. Stir in the peanuts, vinegar, slat, the cooked eggs and the remaining scallions, cilantro, and say sauce. Cook, stirring the mixture until the liquid evaporates and the flavors are blended, about 2 minutes longer.
Serves 4
Points per serving: 7
Cavatelli with Shrimp and Arugula
8 sun-dried tomato halves (not packed in oil)
2 cups cavatelli (a shell-shaped pasta with a ruffled edge, if not avail. use medium shells )
4 tsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
3/4 lb. medium shrimp, peeled and deveined (leave tails on)
2 bunches arugula, cleaned and torn
4 scallions, thinly sliced
1/4 tsp salt
Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes. Drain and pat dry with paper towels, then chop them.
Meanwhile, cook the cavatelli according to pkg directions. Drain, reserving 1/4 cup of the cooking liquid, and put in a serving bowl.
While the cavatelli cooks, heat the oil in a nonstick skillet, then add the garlic and crushed red pepper. Saute until fragrant then add the shrimp ; saute until they turn pink. Add the arugula, scallions, and tomatoes and cook until the arugula wilts. Spoon over the cavatelli and toss to combine. Sprinkle with the reserved cooking liquid and salt, then toss again.
Serves 4
Points per serving: 6
2 cups cavatelli (a shell-shaped pasta with a ruffled edge, if not avail. use medium shells )
4 tsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
3/4 lb. medium shrimp, peeled and deveined (leave tails on)
2 bunches arugula, cleaned and torn
4 scallions, thinly sliced
1/4 tsp salt
Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes. Drain and pat dry with paper towels, then chop them.
Meanwhile, cook the cavatelli according to pkg directions. Drain, reserving 1/4 cup of the cooking liquid, and put in a serving bowl.
While the cavatelli cooks, heat the oil in a nonstick skillet, then add the garlic and crushed red pepper. Saute until fragrant then add the shrimp ; saute until they turn pink. Add the arugula, scallions, and tomatoes and cook until the arugula wilts. Spoon over the cavatelli and toss to combine. Sprinkle with the reserved cooking liquid and salt, then toss again.
Serves 4
Points per serving: 6
Fusilli with Pureed Yellow Pepper Sauce
3/4 cup water
1 yellow bell pepper, seeded and chopped
1 onion, chopped
1/2 tomato, chopped
2 tsp olive oil
1/4 tsp salt
freshly ground pepper, to taste
2 cups fusilli
1/4 cup part-skim ricotta cheese
2 TBSP minced parsley
4 tsp grated parm. cheese
Combine the water, bell pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until the vegetables are tender and the liquid evaporates, 15-18 minutes; add more water, 1/4 cup at a time, if the liquid evaporates too fast.
Meanwhile, cook the fusilli according to package directions. Drain and put in a serving bowl.
Transfer the vegetables to a blender or food processor; add the ricotta and puree. Pour over the fusilli and toss to coat. Sprinkle with the parsley and Parm and serve.
**If yellow bell peppers are unavailable, red or orange will also work. Steer clear of green peppers though, their flavor is too strong for this dish.
Serves 4
Points per serving: 5
1 yellow bell pepper, seeded and chopped
1 onion, chopped
1/2 tomato, chopped
2 tsp olive oil
1/4 tsp salt
freshly ground pepper, to taste
2 cups fusilli
1/4 cup part-skim ricotta cheese
2 TBSP minced parsley
4 tsp grated parm. cheese
Combine the water, bell pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until the vegetables are tender and the liquid evaporates, 15-18 minutes; add more water, 1/4 cup at a time, if the liquid evaporates too fast.
Meanwhile, cook the fusilli according to package directions. Drain and put in a serving bowl.
Transfer the vegetables to a blender or food processor; add the ricotta and puree. Pour over the fusilli and toss to coat. Sprinkle with the parsley and Parm and serve.
**If yellow bell peppers are unavailable, red or orange will also work. Steer clear of green peppers though, their flavor is too strong for this dish.
Serves 4
Points per serving: 5
Fettuccine with Creamy Spinach Sauce
6 oz. fettuccine
2 tsp olive oil
3 shallots, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 tsp salt
1/2 cup part--skim ricotta cheese, pureed
1/4 tsp freshly ground pepper
Cook the fettuccine according to pkg directions. Drain, reserving 1/2 cup of the cooking liquid, and keep warm.
Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir in the spinach, tomatoes, and salt and cook until the spinach wilts.
Add the fettuccine, 1/4 cup of the reserved cooking liquid, and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce cremier. Sprinkle with the pepper and serve.
Serves 4
Points per serving: 5
2 tsp olive oil
3 shallots, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 tsp salt
1/2 cup part--skim ricotta cheese, pureed
1/4 tsp freshly ground pepper
Cook the fettuccine according to pkg directions. Drain, reserving 1/2 cup of the cooking liquid, and keep warm.
Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir in the spinach, tomatoes, and salt and cook until the spinach wilts.
Add the fettuccine, 1/4 cup of the reserved cooking liquid, and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce cremier. Sprinkle with the pepper and serve.
Serves 4
Points per serving: 5
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