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Great Delicious Recipes Page 01
Savory Chicken Squares Serves: 4 Ingredients: 1 3 ounce package cream cheese, softened 3 tablespoons margarine or butter, melted 2 cups cubed chicken or 2 5 ounce cans of boned chicken 1/4 teaspoon of salt 1/8 teaspoon of pepper 2 tablespoons of milk 1 tablespoon chopped chives or onion 1 tablespoon pimento, if desired 1 8 oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls 3/4 cup of seasoned croutons, crushed (in a pinch, I use seasoned bread crumbs, and it came back fine) Heat oven to 350. In medium bowl, blend cream cheese and
2 tablespoons of butter until smooth. Add next 6 ingredients; mix well.
Separate dough into 4 rectangles; firmly press perforations around edges
to seal. Spoon 1/2 cup of mixture onto each rectangle. Pull the 4 corners
of dough to the top of the mixture, twist slightly and seal edges. Place
on an ungreased cookie sheet. Brush tops with reserved 1 tablespoon of
butter; sprinkle with crouton crumbs. Bake at 350 for 20-25 minutes or
until golden brown. Hearty Kale Soup 2 14.5 oz., cans Chicken Broth or home made chicken stock 2 cans of red Kidney Beans 3 medium red potatoes cut into bite size - unpeeled 1 medium onion diced 1 1/2 pounds Kielbasa (Polish Sausage) sliced 1 large bunch of fresh Kale 1/8 cup Parmasean Cheese Slice Kielbasi a little less than 1/4" wide. You may either use sliced or you can quarter each slice. Wash and chop off the stems of the kale. Tear or cut kale into pieces and put into large pot with all of the other ingredients except the parmasean cheese. Cook for 1 hour over medium low heat. Serve topped with the parmasean cheese Serve with salad and garlic bread or fresh rolls _______________________________________ Corn Soufflé 1 can Whole Kernel Corn drained 1 can Cream Style Corn 2 eggs 1 box Jiffy Cornbread Mix 1/2 cup sugar 1/2 Cup oil 1/2 Cup sour cream Mix well. Bake about an hour at 350º F, until toothpick inserted comes out clean. This is so rich and yummy. Simply heaven! _______________________________________ Tomato, Basil and Onion Napolean Salad (Per serving) Large Tomato, sliced thick (about 1/4 inch) Sweet Onion (Vidalia) sliced into approx. 1/8th inch rings Fresh Basil leaves (about 8-10 per serving) Balsamic Vinegar (about 1/4 cup) Extra Virgin Olive Oil (enough to drizzle lightly over the salad) Romano Cheese (whole, not grated) I prefer Locatele brand Monchego Cheese (whole, not grated) Coarse ground pepper, to taste Kosher Salt, to taste Put the Balsamic Vinegar into a sauce pan and reduce it
until it starts to thicken. It will thicken further after it is removed
from the heat. If it becomes too thick, add more balsamic to thin it, mixing
thoroughly. Be aware, the fumes from the vinegar are potent. Ideally, you
can make enough for future use and keep it in a squeeze bottle for easier
application. Take a salad plate with a diameter about two inches wider
than the sliced tomatoes and onions. Place a slice of tomato on the bottom.
Top it with a slice of onion. Continue alternating onion and tomato slices
until the stack is about an inch high. Peel pieces of each cheese and place
on top of the tomato and onion stack (a potato peeler works great). Stack
the basil leaves and roll them together. Chiffonade the basil by slicing
it with a knife on the short end. Top the tomato and onion stack with the
basil strips, letting some of them fall onto the plate. Drizzle a little
bit of olive oil over it all. Sprinkle with salt and pepper, to taste.
Finish it off by drizzling in a zig zag pattern with the balsamic reduction.
A squeeze bottle works best. Note: The balsamic will be concentrated and
slightly sweet so a little goes a long way. For a variation, I've tried
this by also adding roasted red peppers and cooked beets to the stack.
You could also try using red onions, fresh spinach and different cheeses,
such as fresh mozzerella or feta. Enjoy! CHEESE SPREAD FOR FRENCH BREAD 1/2 cup butter or margarine, at room temperature 1/2 cup mayonnaise 2 cups shredded mozzarella cheese 1/2 cup green onions, chopped 1 small can sliced black olives garlic powder to taste Combine butter with mayonnaise, cheese, onions and olives. Season to taste with garlic powder. Spread on sliced French bread and broil until hot and bubbly. _______________________________________ TWICE-BAKED POTATO CASSEROLE 6 medium Idaho potatoes, baked (leftovers are fine) ¼ teaspoon salt ¼ teaspoon pepper 1-teaspoon good-quality paprika 1 pound sliced bacon, cooked and crumbled or diced (spread out on baking sheet covered with aluminum foil and broil, for a quick and easy approach) 3 cups (24 ounces) sour cream 2 cups (8 ounces) coarsely shredded mozzarella cheese 2 cups (8 ounces) coarsely shredded cheddar cheese 2 green onions, finely chopped (optional) Cut potatoes into 1-inch cubes. Place half in a greased (I use butter) 13 inch by 9 inch by 2 inch baking dish. Sprinkle with half of the salt, pepper, paprika and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 35o° Fahrenheit for 20 minutes or until cheese is melted. Sprinkle with finely chopped green onions, if desired. Yield: 6-8 servings. Variation: Finely chop 1 medium onion. Place chopped onion in a microwave-safe bowl, add 2 teaspoons butter, cover tightly with plastic wrap and microwave on high power for 5 minutes. Add to layers as you assemble the casserole prior to baking. Tip: No cheese grater? Take an empty, clean (label removed) vegetable can and using a hammer and large nail poke holes ¼ inch apart from the inside out. _______________________________________ Gum Drop Salad 1 (20-oz) can pineapple tidbits 1 (16 oz) can spiced white grapes 1 (11 oz) can mandarin orange sections 1 (8 oz) package mini marshmallows 1 cup assorted miniature gumdrops (remove black ones) 1/2 cup chopped nuts Drain pineapple, grapes, and orange sections. Save juice from pineapple can. Combine with marshmallows and nuts. Set aside. 1/2 cup sugar 1/4 cup flour dash salt 1/4 cup lemon juice 1 cup pineapple juice 1 1/2 cups heavy cream, whipped Combine sugar, flour, and salt in saucepan. Stir in lemon and pineapple juices. Cook over low heat til thickened, stirring constantly. Cool. Fold in whipped cream and fruit mixture. Chill in covered bowl for 12 to 24 hours. _______________________________________ Simple Pimples 1-2 dozen cherry tomatoes Flavored soft cream cheese spread Core tomatoes with a carrot peeler or knife, drain excess tomato juice. Using a knife fill in holes in tomatoes with cream cheese, give each pimple a gentle squeeze and arrange on a platter with lettuce. Strained Eyeballs 6 hard cooked eggs 6 oz. whipped cream cheese 7 oz. green olives...with pimientos red food coloring Peel eggs and cut lengthwise, remove yolks, fill in holes with cream cheese, press an olive into each eyeball, with the pimiento facing up from the eerie iris and startling red pupil, dip the tip of a toothpick in the red food coloring and draw broken eye vessels in the cream cheese and put on platter with the simple pimples. _______________________________________ Creamy Oven Baked Chicken Ingredients: 8 skinless chicken breasts 4 oz can mushroom stems and pieces, drained 1 medium onion, sliced 1 1/2 cup Country Bob's All Purpose Sauce 1 (10 3/4 oz) can cream of mushroom soup 1/2 tsp garlic salt Directions: Heat oven to 400 degrees. Place chicken breasts in rectangular baking pan, bone side up. Mix remaining ingredients and pour over lightly. Bake for 45 minutes. _______________________________________ EASY THREE BEAN BAKE 1 medium onion, chopped 14 oz.. canned stewed tomatoes, with the juice chopped 1 19 oz. canned white kidney beans, drained 1 19 oz. canned drained pinto beans 1 19 oz. canned drained chickpeas 1 cup coarsely grated carrot 1 glove crushed garlic 1/4 cup chopped fresh parsley 1 bay leaf 1/4 cup brown sugar 1 tablespoon prepared mustard 1/4 teaspoon Worcestershire sauce 3/4 teaspoon salt 1/4 teaspoon pepper Saute onions until soft in a fry pan.(I put them in a bit of water in a cast iron fry pan). Combine the onions and the remaining ingredients in a greased 3 qt. casserole dish . stir to mix well. Cover and bake in 325 o oven for 1 1/4 hours removing cover for the last 1/2 hour of the baking. Makes 8 cups. 1 cup is one serving 192 calories, 9 g protein,1.4 g total fat, o mg cholesterol. excellent source of fiber. _______________________________________ Apple Cauliflower Salad 2 lg., unpeeled Red Delicious apples, thinly sliced 1 c. chopped cauliflower 3/4 c. Poppy Seed dressing Lettuce leaves (optional) Combine apple slices and cauliflower in a medium mixing bowl. Add Poppy Seed Dressing, and toss lightly to coat. Cover and refrigerate until thoroughly chilled. Serve salad on individual lettuce-lined plates, if desired. Yield: (includes dressing): 6 servings. Each serving: 2/3 cup. Exchanges: 1 fruit.
64 calories. 14 gm. carbohydrates, 1 gm. protein, 1 gm. fat, 1 gm. fiber,
18 mg. sodium, 0 mg. cholesterol. Weight Watcher Points - 1 Point
Ingredients Vegetable Cooking Spray 12-16 ounces boneless, skinless chicken breast, cubed 1/2 cup chopped onion 2 cloves garlic 1 medium head cauliflower, cut into florets 2 medium potatoes, peeled, cut into 1/2-inch cubes 2 large carrots, cut into 1/2-inch slices 1-1/2 cups reduced sodium fat-free chicken broth 3/4 teaspoon ground turmeric 1/4 teaspoon dry mustard 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1 tablespoon flour 2 tablespoon cold water 1 large tomato, chopped 2 tablespoons finely chopped parsley 1-2 tablespoons lemon juice Salt, cayenne, and black pepper, to taste Directions Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes. Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper. Calories: 250; Protein: 28.4 g; Sodium: 203 mg; Cholesterol:
51.7 mg; Fat: 3.1 g; Carbohydrates: 29 g; Exchanges: 2 Vegetable, 1 Bread,
2 Meat Gazpacho Ingredients: 2 1/2 c. tomato or vegetable juice (I use a 48oz can of tomato juice but V8 is good) 1 c. peeled, seeded, finely chopped fresh tomatoes (only if desired, tastes fine w/o them) 1/2 c. finely chopped celery (about two stalks) 1/2 c. finely chopped cucumber (I use a whole peeled) 1/2 c. finely chopped green pepper (I use a whole one, de-seeded) 1/2 c. chopped green onion ( I use 5 whole ones, ends trimmed) 3 tbs. White wine vinegar (I use Tarragon flavored white wine vinegar) 3 lg. Clove garlic, minced 2 tsp. Finely chopped fresh flat leaf parsley (I don't add this) 1/2 tsp. Salt or to taste 1/2 tsp. Worcestershire sauce, or to taste 1/2 tsp. Fresh black pepper, or to taste Combine all ingredients in large glass bowl and refrigerate over nite for flavors to marry. OR TRY THIS put veggies in food processor and pulse a few times so this is not a chunky soup (ick - don't like chunks). Add tomato juice and flavorings. Refrigerate in glass bowl for flavors to marry. _______________________________________ Roasted Sticky Chicken 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper ½ tsp garlic powder ½ tsp black pepper 1 large roasting chicken -- as big as you can find 1 C onion -- quartered 1. In a small bowl, thoroughly combine all the spices. 2. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. 3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. 4. Place in a resealable plastic bag, seal and refrigerate overnight. 5. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. 6. Roast, uncovered,at 250º for 5 hours (yes, 250 degrees for 5 hours). 7. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. 8. Let chicken rest about 10 minutes before carving. ~Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste. Per serving: 499 Calories (kcal); 36g Total Fat; (65% calories from fat); 39g Protein; 4g Carbohydrate; 163mg Cholesterol; 1574mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates _______________________________________ Spicy Tuna Spread 8 pitted green or black olives 1 16-ounce can white tuna, packed in water 2 tablespoons mayonnaise 3 tablespoons horseradish 1/4 cup fresh basil leaves, washed and dried 2 medium cucumbers, peeled and sliced on the diagonal Put olives, tuna, mayonnaise, horseradish and basil in a food processor and process until smooth. Taste for seasoning, adding more horseradish if necessary. Just before serving, spread on cucumber slices, and place on serving platter. Makes 8 servings. Per serving: 49 calories, 6.3 grams protein, 3.8 grams
carbohydrates, 1.3 grams fat, 9 milligrams cholesterol, 199 milligrams
sodium Spicy Baked Rice and Cheese Makes 8 servings prep time: 15 in. cooking time 30 to 35 min. 1 1/3 cups long grain rice 2 2/3 cups fat- free chicken broth 1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice 3/4 cup reduced- fat sour cream 1 cup shredded reduced- fat cheddar cheese (4 oz.) 3 tablespoons chopped pickled jalapeno peppers 2 tablespoons chopped fresh cilantro for garnish Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with cilantro and peppers. Nutrient data per serving: 210 calories, 9grams protien,6 grams fat (24 percent from calories from fat), 3.6 grams saturated fat, 30 grams carbohydrates, 19 milligrams cholesterol, 427 milligrams sodium, 1 gram fiber. _______________________________________ Simply Fabulous Spinach Salad Serves 2-4 2 C baby spinach leaves 1/2 small red onion very thinly sliced 1 small can mandarin oranges combine then drizzle with 3-4 T Russian Dressing The secret is the Russian Dressing.. I sometimes sprinkle slivered almonds over the top. _______________________________________ Such a simple main dish salad and also very low cal and healthy. Pasta & Bean Salad WW. Points: 4 10 ~ 1 cup servings 8 oz pasta 1 can ripe olives, drained and halved 2 cans (14 oz) diced tomatoes 2 tsp minced garlic small onion chopped 15 oz can kidney beans 1/2 cup fat free Italian salad dressing 1 bell pepper cut into strips 1 bag frozen (10 oz) stir fry veggies Cook and drain pasta. In frying pan add garlic, beans, diced tomatoes, and veggies. Saute for five minutes. In a large bowl with a tight fitting lid, combine all ingredients and toss to mix. Store in the fridge for several hours until ready to serve. Calories: 195 fat 1 g fiber 3 _______________________________________ From the American Heart Association's Quick and Easy cookbook. Tasty! Fresh Herb Polenta 2 cups water 2/3 cup finely ground yellow cornmeal 2/3 cup cold water 1/4 teaspoon salt 1/4 cup grated or shredded Parmesan cheese (best if fresh!) 2 tablespoons snipped fresh or 1 teaspoon dried basil, crushed 1 teaspoon snipped fresh or 1/4 teaspoon dried thyme, crushed In a medium saucepan, bring 2 cups of wtaer to a boil over high heat. Meanwhile, in a large liquid measuring cup, combine the cornmeal, 2/3 cup cold water & salt. Slowly pour the cornmeal mixture into the boiling water, stirring constantly. Return just to boiling. Reduce heat to low & cook, uncovered, @ 5 mins. or until thick, stirring frequently. Stir in remaining ingredients. Serve immediately or: Transfer the hot mixture to a 9-inch pie plate that has been sprayed with vegetable oil. Cover & chill until firm (at least 1 hour or overnight). Bake, uncovered, in a preheated 350-degree oven @ 30 mins. or until heated through. _______________________________________ Tonkatsu is a Japanese dish made with pork cutlets deep-fried in a coating of panko crumbs and accompanied by a sauce similar to the one in this recipe. Although the dish originated in Japan, it's believed to have been based on European dishes, this recipe is made with chicken thighs to lower the calories. Tonkatsu-Style Chicken 1 pound boneless chicken thighs 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons flour 1 whole egg 1 egg white 1 cup panko bread crumbs (found in most stores) 1 tablespoon canola oil 3 tablespoons ketchup 1 teaspoon Worcestershire sauce 1 teaspoon "lite" soy sauce 2 teaspoons honey mustard 1 tablespoon rice vinegar Working with 1 at a time, lay a chicken thigh flat on a piece of plastic wrap, with the smooth skin facing up. Place another piece of plastic wrap on top and pound the chicken to an even 1/4 inch thickness. When all the chicken is pounded, cut each thigh into 3 pieces, each roughly 3 1/2 inches long by 2 inches wide. Sprinkle the chicken with salt and pepper, then dredge the pieces in the flour. Combine the egg and egg white in a bowl and beat lightly with a fork. Working with 1 at a time, dip each chicken piece in the egg, letting the excess drip off, then dredge it in the panko crumbs. Heat the oil in a large non-stick skillet over medium high. Add the chicken pieces, taking care not to crowd them, and cook for 3 minutes. Lightly coat the tops of the chicken with cooking spray, them turn the pieces over and cook another 3 minutes, or until they are cooked through. ( you can spray them once they are in the pan, before turning on the gas) Combine the ketchup, Worcestershire sauce, soy sauce, honey mustard and rice vinegar in a bowl. Serve 3 of the chicken cutlets fanned on each plate, and place a puddle of the dipping sauce at the base of the fan. Makes 4 servings. For each serving, 280 calories, 27 g protein, 21 g carbohydrates, 1 g fiber, 10 g fat (2 g saturated fat) 147 mg. cholestrol, 734 mg sodium. Along with this, you can serve plain white rice and some steamed broccoli. _______________________________________
1 pound lentils 1 large onion, chopped 3 bay leaves 3 stalks celery, chopped 1/2 cup veggie broth 2 cups canned Italian tomatoes, chopped 2 tsp dried oregano or 6 tsp chopped fresh oregano 2 tb red wine vinegar salt to taste 1/8 tsp black pepper or to taste Cook lentils in boiling water to cover until tender. In a large pot, saute onions, celery, and bay leaves in veggie broth. When the onions are soft, add tomatoes in their juice and oregano. Cook until the vegetables are tender. Before serving, add lentils and cooking broth, vinegar, and salt & pepper. Bring to a boil, reduce heat and cook for 15 minutes. Serves 8. _______________________________________ Lemon Rice with Turkey 16 medium green onions -- chopped (1 cup) 1 cup chicken broth 2 cloves garlic -- finely chopped 1 1/2 pounds uncooked turkey breast slices -- cut into 3 x 1/4 x 1/4-inch strips 3 cups cooked brown rice OR 3 cups cooked white rice 2 teaspoons grated lemon peel 1/3 cup lemon juice 1 tablespoon capers -- rinsed and drained 1/4 teaspoon pepper 3 tablespoons fresh parsley -- chopped Cook onions, broth and garlic in 12-inch nonstick skillet over medium heat 3 minutes, stirring occasionally, until onions are tender. Stir in turkey. Cook 3 minutes. Stir in remaining ingredients except parsley. Cook about 3 minutes or until rice is hot and turkey is no longer pink in center; remove from heat. Stir in parsley. Per Serving: 259 Calories; 2g Fat (7.0% calories from fat); 28g Protein; 31g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 377mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. _______________________________________ Chinese Pepper Chicken 2 tablespoons reduced-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon sugar 2 teaspoons sesame oil OR 2 teaspoons vegetable oil 1/2 teaspoon red pepper sauce 1 (3-pound) cut-up broiler-fryer chicken -- (3 to 3 1/2 pounds) 2 tablespoons vegetable oil 1 teaspoon finely chopped gingerroot 2 cloves garlic -- finely chopped 3 medium green onions -- sliced (3 tablespoons) 1 1/2 cups sliced mushrooms -- (4 ounces) 3 medium bell peppers -- cut into 1-inch pieces Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable plastic food-storage bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm. Drain all but 1 teaspoon drippings from skillet. Heat 1 teaspoon drippings and the marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken. Yield: 6 servings. Per Serving: 246 Calories; 13g Fat (48.3% calories from fat); 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 291mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. _______________________________________
1 (15-ounce) can asparagus cuts -- drained 1 large tomato -- seeded and chopped (1 cup) 1 medium onion -- chopped (1/2 cup) 1 clove garlic -- finely chopped 2 tablespoons finely chopped fresh cilantro 2 tablespoons reduced-fat mayonnaise or salad dressing 1 tablespoon lime or lemon juice 3 drops red pepper sauce -- (3 to 6) Dash pepper Baked Tortilla Chips -- (see recipe) OR Reduced-fat tortilla chips -- if desired Place asparagus in blender or food processor. Cover and blend on medium speed until smooth. Mix asparagus and remaining ingredients except Baked Tortilla Chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips. Yield: about 32 servings. Per Serving: 7 Calories; trace Fat (38.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 43mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. ___________________ Baked Tortilla Chips 8 corn tortillas (5 or 6 inches in diameter) Heat oven to 450F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into 8 wedges. Place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool. Store in airtight container at room temperature. Yield: 8 servings. Per Serving: 56 Calories; 1g Fat (9.6% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat. _______________________________________ Pizza Dogs 8 beef hot dogs OR 8 turkey hot dogs 1/2 cup pizza sauce 8 hot dog buns -- split 1 cup shredded Mozzarella cheese (4 ounces) 4 medium green onions -- sliced (1/2 cup) Heat coals or gas grill. Grill hot dogs uncovered 4 to 6 inches from medium heat about 15 minutes, turning frequently, until hot. Meanwhile, heat pizza sauce until hot; keep warm. Serve hot dogs on buns. Top with cheese, pizza sauce and onions. Yield: 8 servings. Per Serving: 361 Calories; 22g Fat (56.4% calories from fat); 14g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 984mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. NOTES : TO BROIL: Set oven control to broil. Place hot dogs on rack in broiler pan. Broil with tops 4 to 6 inches from heat about 15 minutes, turning frequently, until hot. _______________________________________ This takes a while to cook, but only a minute to prepare. The preparation time is the only time that counts, since I can do other things while it cooks. Serve over wide noodles, accompany with a salad and bread and you've got dinner. Fake Beef Stroganoff 1 1/2 lbs. cubed stew beef 1 can golden mushroom soup 1 can French onion soup Wide noodles Preheat oven 15 minutes at 325*. Place soups and beef in covered casserole. Bake 3 hours. _______________________________________ This one is so easy and one that is frequently requested at our house. I get creative with it sometimes. I like to use V8 instead of tomato juice and I really like garlic so I up the amount on that. I omit the salt because the other ingredients have plenty of salt for me. I always use a recipe as given the first time and then I might play with it the second time. This is a pet peeve of my husband but if I couldn't get creative I would give up cooking. Easy Does It Spaghetti 1lb ground beef,browned and drained 2 T Dry Minced Onion 1 tsp Salt 1/2 tsp Garlic Powder 16 oz can Tomato Sauce 1 tsp Italian Seasoning 1 (4oz. can)sliced Mushrooms,Drained 3 cups Tomato Juice 4 cups Dry Spaghetti,Broken into 4" Pieces Brown ground beef in skillet and place in crockpot. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 5 hours. Turn to HIGH last hour and stir in dry spaghetti. Serves 4. _______________________________________ You could probably lighten this up a little with lower fat cream cheese and lower fat sour cream, but have never done it because it is so delicious this way I haven't had the heart. Hot Crab Dip 16 ounces imitation crab meat, chopped finely (I use my food processor) 2 (8 oz.) packages cream cheese, softened 4 tablespoons mayonaisse 1 tablespoon lemon juice 1/2 pint sour cream 1 tablespoon ground mustard 1 tablespoon garlic powder 15 ounces cheddar cheese, shredded and divided Mix the cream cheese, mayonaisses, lemon, sour cream, mustard, and garlic powder together until creamy with your mixer. Mix in with a wooden spoon the crab meat and about 3/4 of the cheese. Place into a medium sized casserole dish, cover with remaining cheese. Bake at 350 for one hour. Serve warm to hot with crackers. I love using Club crackers but any will do. _______________________________________ Pecan and Sweet Potato Casserole 4 pounds sweet potatoes or yams, peeled, boiled, & mashed 1 egg, beaten 1 Tablespoon vanilla 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 stick butter or margarine, melted 1/2 cup orange juice (or pineapple juice) 1/2 cup sugar TOPPING 1 cup chopped pecan 1/2 stick butter or margarine, melted 1 cup brown sugar Blend in all ingredients (except topping) into peeled, boiled, and mashed sweet potatoes. To make toping, mix all ingredients together and distribute evenly over casserole. Bake in 350 degree oven for 30-35 minutes. _______________________________________ Chicken Tortilla Stack 1/2 cup vegetable oil 6 (8 inch) flour tortillas 1 (8oz) carton sour cream 1/2 teaspoon seasoned salt 1/2 teaspoon hot sauce 2 1/2 cups shredded cooked chicken 2 1/2 cups (10oz) shredded Monterey Jack cheese with peppers 1 1/4 cups (5oz) shredded cheddar cheese 1/2 cup plus 2 Tablespoons minced green onions 1 1/2 Tablespoons butter, melted 1/3 cup shredded lettuce 1/4 cup chopped tomato Heat oil to 375 degrees in a 10 inch skillet. Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or until tortillas hold their shape and begin to crisp. Drain tortillas well on paper towels, set aside. Combine sour cream, seasoned salt, and hot sauce. Place 1 tortilla on a lightly greased baking sheet; spread about 1 tablespoon sour cream mixture over tortilla. Sprinkle with 1/2 cup shredded Jack cheese, 1/4 cup shredded cheddar cheese and 2 tablespoons green onions. Repeat all layers 4 times. Top with remaining tortilla. Reserve remaining sour cream mixture. Brush top tortilla and sides with melted butter. Cover with foil; bake at 400 degrees for 25 minutes. Immediately remove foil after baking; place tortilla stack on serving plate. Spread remaining sour cream mixture on top tortilla; sprinkle with shredded lettuce and chopped tomato. Cut into wedges and serve immediately. Serves 4 to 5. _______________________________________ Here is an adaptation of hummus that I hope you will enjoy. Eat it with toasted pita bread or vegies of your choice. Chipotle Hummus Makes about 2 cups 1-1/2 cups cooked garbanzo beans 3 tablespoons tahini (see note) 1-1/2 teaspoons chopped garlic 1 tablespoon plus 1 teaspoon lemon juice, or more to taste 1 tablespoon plus 1 teaspoon lime juice, or more to taste 2-1/2 teaspoons canned chipotle chiles in adobo sauce, chopped (see note) 1 teaspoon kosher salt, or to taste 1/8 bunch cilantro, cleaned and chopped 1/2 cup plus 2 tablespoons olive oil blend (see note) Salt and pepper, to taste Put beans through a meat grinder on a medium die, or puree them in a blender or food processor.In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed. Notes: Tahini, a sesame paste, is sold in Middle Eastern markets and some grocery stores. Canned chipotle chiles are sold in the Mexican foods section of many supermarkets. I used Canola Balance, a blend of canola, soy and olive oils. _______________________________________ This makes a nice lunch if you can get real country ham Creamed Virginia Country Ham INGREDIENTS: 3 TBSP butter 3 TBSP minced onion 3 TBSP green pepper 3 TBSP flour 1 1/2 -2 cups milk 1 cup chopped Virginia country ham 1 TBSP chopped parsley or chives 1/8 tsp paprika 2 Tbsp dry sherry In a skillet melt the butter over medium heat,and sauté the onion and green pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the milk slowly, stirring constantly. Add the ham and simmer, stirring until thickened. Remove the pan from the heat and season with the remaining ingredients. Serve over hot buttered toast, English or corn muffins or corn bread. Serves 4-6. _______________________________________ 123 Chicken Fricasi (can be doubled) 1 whole chicken cut into 8 pieces 4 cups water 1/2 can tomato paste (6 oz. can) 8 cloves garlic (mashed) 1/2 teaspoon dried whole oregano 1 dash cumin 6 saffron threads or 1/2 tsp yellow food coloring 1/4 cup dry cooking wine 5 medium white potatoes (peeled & quartered) 1 tsp salt (adjust to taste after cooking potatoes) In a large pot add ingredients in order. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Serve over Perfect White Rice see below........ Yield: 6 servings Perfect White Rice: In a heavy bottomed pot with a tight fitting lid, add two cups of long grain rice (Mahatma if possible) wash rice in cold water until water runs clear (this removes impurities and excess starch) drain. Add enough water to cover rice by 1 inch. Add 1 tsp salt and 1 Tbsp of vegetable oil, stir once, bring to a boil uncovered and let water reduce to level of rice, stirring once. Reduce heat to low, cover rice and simmer 5 minutes. Remove from heat and let stand covered 10 minutes. Fluff with fork and serve. No peeking: IMPORTANT DO NOT UNCOVER RICE UNTIL DONE! _______________________________________ Southern Oven-Fried Chicken Makes 4 servings Ingredients 1/2 cup fat-free buttermilk 2-3 drops hot red pepper sauce 1/2 cup cornflakes, crushed 3 tbsp all-purpose flour 1/4 tsp salt 1/4 tsp freshly ground pepper 2 pounds chicken parts, skinned 4 tsp canola oil Preheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray. In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer. NOTE: Cornflake crumbs add plenty of crunch and toastiness without all the fat; nobody will miss the traditional fried-chicken coating! PER SERVING: 229 Calories, 10 g Total Fat, 2 g Saturated Fat, 64 mg Cholesterol, 295 mg Sodium, 11 g Total Carbohydrate, 0 g Dietary Fiber, 23 g Protein, 49 mg Calcium _______________________________________ This is a low carb yummy side dish. This goes well with so many entrees. Spinach or Broccoli Soufflé 2 10oz pkg frozen chopped spinach or broccoli, cooked I like to use fresh broccoli for this, chop well 1/4 pound shredded cheddar or Swiss cheese 1/4 cup butter 1 tbsp minced onion 1 cup cream 1 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 3 eggs, separated Thaw and thoroughly drain spinach. (When my kids were little I used to puré the spinach) Set aside. Melt butter in saucepan over medium heat. Add onion and sauté 5 minutes. Gradually add cream, stirring until smooth. Continue cooking until slightly thickened, about 5 minutes. Remove from heat and stir in spinach or broccoli, cheese, salt, pepper, and nutmeg; set aside. Place egg white in bowl and whip until stiff but not dry. Set aside. Place egg yolks in clean bowl and whip until thick, about 1 minute. Fold spinach and cheese mixture into beaten egg whites, then fold in beaten egg yolks. Pour into a greased 1 1/2-quart dish and bake, without opening oven door, at 350F for 45 to 50 minutes. Serve immediately. Makes 4 to 6 servings 12.3 carbs for the entire soufflé. _______________________________________ Beef and it is even healthy Steak Neapolitan 1 teaspoon oil 2 tablespoons lemon juice 4 (4 ounce) beef tenderloin steaks (about 1 inch thick) 1 cup onion, chopped small 1 cup dry Marsala wine or dry Sherry 2 tablespoons fresh Italian parsley, chopped Heat oil in large skillet over medium-high heat until hot. Add lemon juice and steaks; cook at least 10 minutes for rare, longer as desired. Turn as necessary. May have to add more lemon juice if cooking to medium or well-done. Remove steaks from skillet and keep warm. Add onions and wine to juice mixture in skillet; cook and stir 4 minutes or until liquid is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks and sprinkle with parsley. Makes 4 servings. Nutritional Values: 180 calories, 8 grams fat, 50 mg. cholesterol, 45 mg. sodium, 5 grams carbohydrates Dietary Exchanges: 1/2 fruit, 2 1/2 lean meats OR 1/2 carbohydrate, 2 1/2 lean meat (these values are from the cookbook, "Healthy Homestyle Meals" by Pillsbury) _______________________________________ Beef Tenderloins with Dijon Mushroom Sauce 1 tsp olive oil, divided 16oz lean tenderloind beef, cut into four 1/2in thick steaks 8oz mushroom, sliced 2TBS shallot, or onion, chopped 1/3 cup beef broth 2 TBS Worcestershire sauce 1TBS Dijon Mustard Salt/Pepper to taste1 tsp olive oil, divided 16oz lean tenderloind beef, cut into four 1/2in thick steaks 8oz mushroom, sliced 2TBS shallot, or onion, chopped 1/3 cup beef broth 2 TBS Worcestershire sauce 1TBS Dijon Mustard Salt/Pepper to taste Directions: In large nonstick skillet, heat 1/2tsp oil. Add steaks (which I seasoned first). Cook until desired doneness. Remove from skillet and keep warm. In same skillet, heat remaining oil. Add mushrooms and shallots. Cook 2 minutes. Add borth, Worcestershire sauce, and mustard. Bring to boil. Season to taste. Serve over steaks. _______________________________________ Black Bean Salsa 1 1/2 tsp. cumin seeds 2 (15 oz.) cans black beans, rinsed and drained 1 (15.25 oz) can whole kernel corn, drained 1 red bell pepper, minced 1 small purple onion, minced 1/2 c. chopped fresh cilantro 1/2 c. chopped fresh parsley 1/3 c. freshly squeezed lime juice 1/4 c. olive oil 3 garlic cloves, crushed 1/2 tsp. salt 1 tsp. dried crushed red pepper flakes 1/2 tsp. freshly ground black pepper Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans and remaining ingredients, toss well. Cover and store in refrigerator up to one week. Yield 6 cups. Serve with your favorite tortilla chips or roll up with fajita meat on a flour tortilla for a Chipotle-style burrito. _______________________________________ BLOODY MARY SOUP 1 1/2 Qt. Tomato soup 1 can diced tomatoes with juice 1 cup diced celery Bring to a boil in a pot. Reduce heat and simmer until celery is slightly tender. About 10 minutes. Then add: 1 Tbs Worcestershire sauce 1/2 tsp Tabasco (use more if you like it spicy!!) Remove from heat and add: 1 Tbs fresh lime juice Serve in large mugs with a fresh stalk of celery (with leaves attached) in each mug. If you like really spicy, substitute a can of tomatoes with chilis. This becomes the Mexican Bloody Mary Soup. _______________________________________ Honeyed Pork and Chinese Cabbage 1 tablespoon chili oil OR 1 tablespoon vegetable oil 1 pound pork tenderloin -- cut into 1/2-inch slices 1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks in juice -- drained 3 tablespoons honey 4 cups shredded napa (Chinese) cabbage -- (1 pound) Hot cooked rice -- if desired Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings. Per Serving: 243 Calories; 8g Fat (27.7% calories from fat); 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. _______________________________________ Honeyed Pork and Chinese Cabbage 1 tablespoon chili oil OR 1 tablespoon vegetable oil 1 pound pork tenderloin -- cut into 1/2-inch slices 1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks in juice -- drained 3 tablespoons honey 4 cups shredded napa (Chinese) cabbage -- (1 pound) Hot cooked rice -- if desired Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings. Per Serving: 243 Calories; 8g Fat (27.7% calories from fat); 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. _______________________________________ Greek Pasta Salad 1 1/4 cups uncooked rosamarina (orzo) pasta -- (8 ounces) 2 cups thinly sliced cucumber 1/2 cup chopped red onion 1/2 cup Italian dressing 1 medium tomato -- chopped (3/4 cup) 1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 ounces) 1 (4-ounce) can sliced ripe olives -- drained 1/2 cup crumbled Feta cheese -- (2 ounces) or more to taste Cook and drain pasta according to package directions. Rinse with cold water; drain. Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours. Top with cheese. Yield: 5 servings. Per Serving: 449 Calories; 19g Fat (37.1% calories from fat); 13g Protein; 59g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 811mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat. _______________________________________ Easy Sesame Beef 1 pound beef boneless sirloin steak 2 tablespoons sugar 2 tablespoons soy sauce 1/4 teaspoon pepper 1/4 cup finely chopped green onions (3 medium) 2 cloves garlic -- finely chopped 1 tablespoon sesame seed 2 tablespoons vegetable oil 2 cups hot cooked vermicelli Cut beef diagonally across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture. Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet. Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown. Serve over vermicelli. Sprinkle with sesame seed. Yield: 4 servings. Per Serving: 321 Calories; 14g Fat (39.3% calories from fat); 20g Protein; 28g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 559mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. _______________________________________ Coconut-Orange Chops 4 pork rib chops -- 1-inch thick 1/2 cup flaked coconut 1/2 cup orange juice 1 teaspoon salt Few drops of hot pepper sauce Pepper -- to taste 1 pound fresh spinach -- cleaned, stems removed 3 tablespoons toasted coconut (3 to 4 tablespoons) In blender or food processor container, combine the 1/2 cup coconut and orange juice. Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture. Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness. Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes. Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Yield: 4 servings. Per Serving: 242 Calories; 11g Fat (41.4% calories from fat); 23g Protein; 13g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat. NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above. _______________________________________ Venetian Scallops 1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine OR 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheese Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings. Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat. _______________________________________ Corn Pudding 4 medium ears corn* 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 eggs 1 1/4 cups milk 2 tablespoons margarine or butter -- melted 1/2 teaspoon ground nutmeg Heat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg. Set casserole in baking pan on middle oven rack. Pour hot water into pan on middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings. Per Serving: 124 Calories; 6g Fat (40.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn. _______________________________________ Golden Potato-Coated Baked Chicken 4 skinless boneless chicken breast halves -- (about 1 pound) 1 egg white 2 tablespoons water 1/4 cup mashed potato mix -- (dry) 1 tablespoon cornstarch 2 teaspoons Italian seasoning 1/4 teaspoon ground red pepper -- (cayenne) Butter-flavored cooking spray Heat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken. Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut (do not turn chicken while baking). Yield: 4 servings. Per Serving: 154 Calories; 2g Fat (9.4% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat. Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken, sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then drizzle on reduced-calorie or fat-free Italian dressing. _______________________________________ Orange-Tuna-Macaroni Salad 1/2 cup mayonnaise 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon black pepper 2 large oranges, peeled & cut into bite-sized pieces 1 can (7 oz.) tuna, drained & flaked 2 cups cooked & drained macaroni (cooled, if you prefer) 1/2 cup diced celery 1/4 finely chopped onion Blend mayonnaise, mustard, salt & pepper; mix with orange pieces, tuna, macaroni, celery & onion lightly but thoroughly. _______________________________________ I discovered this weekend after prepping for Biscuits and Gravy that I had no milk, so I tried this cheat and converted my husband forever. It's certainly nicer than starting a roux. Easy Sausage Gravy 1 lb sausage, cooked & crumbled 2 cans (10 3/4 oz) cream of mushroom soup 1 can water Cook & crumble sausage in a large frying pan. Add cream of mushroom soup & water, simmer for 5 minutes and serve on top of your favorite bisquits or toast. _______________________________________ One dish Eggs 6 slices of bacon, diced 1/3 cup chopped onion 1 1/2 cups frozen hash brown potatoes 1 tablespoon diced green pepper 1 tablespoon finely diced red pepper 1/2 teaspoon dill weed 1/8 tsp salt and pepper 6 large eggs 1/2 cup milk Fry the diced bacon and onions on med-high for about 8 minutes, until onions are golden. transfer to a small bowl using a slotted spoon.Drain fat , reserving 1 tablespoon in frying pan. Add the potatoes, peppers, dill, and salt and pepper to fry pan . cook for 10 minutes, stirring occasionally. add bacon mixture.Beat eggs and milk together in small dish. Add to bacon mixture. Cook for 1 to 2 minutes, stirring constantly using a wide spatula, until eggs are cooked but not dry. Makes 3 1/2 cup . serves 4 _______________________________________ This is a fast and easy casserole that also freezes well in individual portions. Mexican Chicken and Rice Casserole 1 1/2 cups uncooked long-grained rice 1 14 oz can chicken broth 1 16 oz jar salsa--divided 1/2 cup diced onion 6 boneless chicken breast halves 1 cup frozen peas 1 1/2 cups shredded cheddar cheese sliced black olives for garnish Sprinkle uncooked rice in botton of greased 13x9 baking dish. Combine chicken broth, 1 cup salsa and diced onion. Pour all but 1 cup of this mixture over rice--stir gently to combine. Arrange chicken over rice. Pour remaining salsa mixture over chicken. Cover and bake at 350 degrees for 30 minutes. Stir peas into rice and top chicken pieces with remaining salsa and cheese. Recover and bake 30 minutes more or unitl chicken is done and liquid is absorbed. Garnish with olives before serving. _______________________________________ Hi All! Just made this recipe last night, and it came out yummy. My family likes simple, hearty dishes like this. Swiss Steak 2 lb. Chuck steak (or any flavorful but less-than-tender steak cut), trimmed of fat and cut into serving-size pieces salt, pepper, flour 2 tbsp. Bacon fat 1 small onion, chopped (about 1/2 cup) 1 cup chopped veggies- combine carrots, celery, and green or red pepper 1 clove garlic, minced 1 8 oz. can of tomato sauce 1/2 can of water Preheat oven to 350 degrees. Salt and pepper both sides of steak pieces, and then dredge with flour, shaking off excess. In a dutch oven, or other oven-proof pot, brown both sides of steak in the bacon fat over medium/high heat. Remove steak to a plate, and turn down the heat under the pot to medium/low. Saute the veggies and garlic in remaining fat until soft but not brown. Dump in tomato sauce, and then fill can ½ full with water and swirl around once or twice to get sauce residue, and dump into pot. Return steak to pot, along with any accumulated juices, and push down so that pieces are covered with sauce and veggies. Cover tightly and bake for 1 1/2 to 2 hours. The steak should be fork-tender by then. When done, remove steak to a serving plate. You may wish to spoon off excess fat from the sauce. Stir sauce, check for seasoning and add salt and pepper if necessary. Put sauce in a gravy boat and serve with mashed potatoes and a salad. Makes 5 to 6 servings, depending on how hungry your family is. There are seldom any leftovers at my place, since I have 2 growing boys. (Comfort food for a wintry day!) _______________________________________ SPINACH ENCHILADAS 1 (10 oz.) frozen spinach, thawed & pressed dry 1 (10 3/4 oz.) can cream of chicken soup 1 (8 oz.) sour cream 1 (4 oz.) can chopped green chilies, drained 2 tbsp. minced green onion 12 (4 1/2") corn tortillas Vegetable oil 16 oz. Monterey Jack cheese, grated 3/4 c. minced onion Combine 1st 5 ingredients in blender until smooth. Fry tortillas, one at a time in 1/4 inch oil 5 seconds on each side or until soft. Drain on paper towels. Spoon 1 tablespoon of cheese and 1 tablespoons onion on each tortilla. Roll tight. Place seam side down in greased baking dish. Spoon spinach mixture over tortillas. Sprinkle with remaining cheese. Bake at 325 degrees, uncovered for 30 minutes _______________________________________ Crock Pot Italian Beef I am new to crock pot cooking, received one for Christmas. I was married in 1968 and that was the year of the electric knife,(I received 3) not the crock pot! I found this recipe on an internet site, wwwChefMom.com we had it the other nite and it was wonderful, if you don't like peppery, cut back on the pepperocini! 1 Rump roast 3- 5 lbs. (I had a 2 1/2lb eye of the Round) 1 pkg Good Seasons Italian Dressing Mix 1 cup water 1 pkg au jus gravy mix 2 tsps Italian seasoning 6 pepperocini peppers. Mix together water, gravy mix, dressing mix and Italian seasoning. Pour over roast in crock pot. Add peppers, if desired. Cook on LOW about 2 hours. Break up roast and cook 1 hour more. I served this with Italian green beans and Bow Tie Pasta. _______________________________________ This is a party type participating menu. You use saw horses and ply wood for the table and use news papers for a table cloth. Use Mason jars for glasses. The guests bring something for the stew. This can be cooked over an open pit fire where permitted. Hobo Stew In a very large pot cook 1 pound of bacon, add a coarsely cut up onion and saute. Add 2 pounds of London Broil cut in 1 inch cubes. Then add 2 pounds of boneless pork loin, trimmed and cut in 1 inch cubes. Next you add 2 pounds of Chicken Breasts cut in 1 inch squares. Add a gallon or so of stock, any flavor. Here is where the guests come in, they bring something to add to the pot, Potatoes, Carrots, Celery, Onions and Tomatoes. Any other vegetable that you like and hope the other guests also like. Thicken just before serving with a slurry.( flour and cold water) (Or cornstarch and cold water) Serve this over noodles or rice. Also the guests can bring their favorite ingredient for the salad and each guest can create their salad. Place a loaf of bread at each end of the table (still in wrapper). _______________________________________ Hash Brown Potato Soup Weight Watcher (1 point per serving) 1 bag of Ore Ida Hash Browns (shredded, or cubed) 1/2 chopped onion 2 quarts FF chicken broth 1 package Fat Free Pioneer cream gravy mix (whisked in 1/2 cup of water to remove lumps) Place first 3 ingredients into large pot and simmer for 30 minutes. Add gravy mix and stir. Simmer 15 minutes. Or, you can put all the ingredients in a crock pot on high for 3-4 hours... Perfect to throw together before church! 1 point per one cup serving _______________________________________ Chicken Chilaquiles (chilaquiles, tortillas strips layered with meat, salsa and cheese, is a favorite dish in Mexico, and a popular way to use leftovers) Makes 4 servings 9x13 baking dish 400 degree oven 20 minutes 1 Large onion, thinly sliced, separated into rings 6 (6-inch) corn tortillas, cut into 1/2 in strips 1/2 Lb. cooked skinless boneless chicken breast, cut into strips, or diced 2 tomatoes, diced 1 (11-ounce) jar salsa 3/4 C low-sodium chicken broth 3/4 C grated reduced fat cheddar cheese 1. Preheat the oven to 400 degrees. Spray baking dish with nonstick spray. 2. Spray a nonstick skillet with nonstick spray and saute Onion until soft 3. Put half of the tortillas in the baking dish, covering the bottom (overlap tortilla strips if necessary). Top with 1/2 the chicken , 1/2 the tomatoes half the onion, and half the salsa, Repeat. 4. Pour in broth. Cover with foil and bake 15 mins...push tortilla's down into the broth to keep "tender". 5. Uncover, sprinkle with cheese and bake uncovered, until cheese melts about 5 minutes longer Per serving: 296 Cal, 8 g Fat, 4 g Sat Fat, 6 mg Chol, 937 mg Sod, 31 g Carb, 4 g Fib 28 g Prot, 276 mg Calc. Weight Watcher's points 6 per serving from Cook it Quick by Weight Watchers Serve this with a salad of black beans, corn and chopped red onion. Dress the salad with a simple Mexican Vinaigrette made of olive oil, red-wine vinegar, chili powder and cilantro. Tex-Mex Black Bean Salad 1 C canned black beans, rinsed, and drained 1 (10-ounce) pkg frozen corn, thawed 1 red onion thinly sliced Dressing 4 T red-wine vinegar 4 T olive oil 1/2 T. chili powder 2 T. cilantro Combine and let marinate while making the Chilquiles ******** Note: I have added 1 can diced green chilis (no points) but lots of flavor to the Chilaquiles Casserole, and 1 seeded finely minced Jalapeno to the Black Bean salad...Yum _______________________________________ This was a recipe I believe I first saw many years ago in Redbook. Celery is very low cal. Buddy Hackett use to say it was minus 1 calorie, a person used up more calories eating it than there is in it. Evidently celery is the one vegetable that is better for you cooked than raw or so they say on TV. No matter if it is low cal or not, it is delicious and so easy to prepare. Curried Celery Several stocks of celery cleaned and cut on the bias. 1 tsp. (or to taste) curry powder Chicken stock to cover (can use chicken bouillon cube and water) Cook 'til tender/crisp, drain, serve. _______________________________________ My husband LOVES buffalo wings. But the amount of fat and calories in them is astounding. We use this recipe when we're craving some wings. Sorry no nutritional values available but they are 5WW points per serving. Amazing Buffalo Chicken Serves 4 1lb boneless, skinless chicken breast 1/2 cup Frank's Red Hot sauce (brand name....use your favorite) 1 stick "I can't believe it's not butter" 1/4tsp celery seed 1TBS white vinegar 1/2 tsp tabasco sauce 1/2tsp red pepper flakes 1/4tsp black pepper 1/2tsp cayenne pepper 1/4tsp worchestershire sauce For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken. For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes. Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce. _______________________________________ A meatless W.W. dish but still yummy. Vegetarian Rice Casserole 1 tablespoon olive oil 2 onions -- chopped 2 stalks celery -- chopped 1/2 green bell pepper -- seeded and chopped 1 can diced tomatoes (no salt added) -- (14.5 oz) 1/2 cup minced parsley 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 2 1/2 cups cooked brown rice 2 cups cooked wild rice 1 cup shredded reduced-fat cheddar cheese Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer. Serves 5 NOTES : Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium. 5 Points Per Serving (Recipe By : Weight Watchers - Simply the Best cookbook) _______________________________________ Sauteed Spinach with Mushrooms, Onions and Turkey 1/4 cup olive oil 1 pound ground lean turkey I/2 to 1 onion chopped 1 pkg. (8 oz.) sliced fresh mushrooms 2 cloves garlic, minced 2 lb. fresh spinach leaves, cleaned, torn or frozen chopped spinach Cheese, optional....parmesan, mozzarella, feta etc., salt and pepper Heat oil in large skillet on medium-high heat. Add onions, mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium. Add turkey and keep stirring til it's cooked through. Add spinach; cook and stir 5 minutes or until spinach is cooked. Sprinkle in cheese. Season with salt and pepper to taste. PS: I am the only one in the household who eats this
so I put it in individual containers and freeze for later. Golden Potato-Coated Baked Chicken 4 skinless boneless chicken breast halves -- (about 1 pound) 1 egg white 2 tablespoons water 1/4 cup mashed potato mix -- (dry) 1 tablespoon cornstarch 2 teaspoons Italian seasoning 1/4 teaspoon ground red pepper -- (cayenne) Butter-flavored cooking spray Heat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken. Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut (do not turn chicken while baking). Yield: 4 servings. Per Serving: 154 Calories; 2g Fat (9.4% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat. Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken, sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then drizzle on reduced-calorie or fat-free Italian dressing. _______________________________________ Corn Pudding 4 medium ears corn* 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 eggs 1 1/4 cups milk 2 tablespoons margarine or butter -- melted 1/2 teaspoon ground nutmeg Heat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg. Set casserole in baking pan on middle oven rack. Pour hot water into pan on middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings. Per Serving: 124 Calories; 6g Fat (40.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn. _______________________________________ Venetian Scallops 1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine OR 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheese Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings. Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat. _______________________________________ Coconut-Orange Chops 4 pork rib chops -- 1-inch thick 1/2 cup flaked coconut 1/2 cup orange juice 1 teaspoon salt Few drops of hot pepper sauce Pepper -- to taste 1 pound fresh spinach -- cleaned, stems removed 3 tablespoons toasted coconut (3 to 4 tablespoons) In blender or food processor container, combine the 1/2 cup coconut and orange juice. Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture. Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness. Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes. Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Yield: 4 servings. Per Serving: 242 Calories; 11g Fat (41.4% calories from fat); 23g Protein; 13g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat. NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above. _______________________________________ Honey Pumpkin Pie 1 16-ounce can solid pack pumpkin 1 cup evaporated low-fat milk 3/4 cup honey 3 eggs -- slightly beaten 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon rum extract 1 Pastry for single 9-inch pie crust Combine all ingredients except pastry in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400 degrees F. 45 minutes or until knife inserted near center comes out clean. Yield: 8 servings. Per Serving: 274 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. ======================================= Harvard Squares 1/3 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 7 1/2-ounce jar marshmallow creme 1/3 cup milk 1 6-ounce package semisweet-chocolate pieces 1 3 1/2-ounce can flaked coconut 1 cup chopped walnuts Heat oven to 350 degrees F. In 13" × 9" baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine marshmallow creme and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Yield: 24 servings. Per Serving: 162 Calories; 10g Fat (50.9% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. ======================================= Blueberry Sally Lunn DOUGH 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 teaspoon salt 1/2 cup butter or margarine (1 stick) -- cut up 1/2 cup milk 1/2 cup water 3 eggs Powdered sugar -- optional FILLING 1/3 cup sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 2 cups fresh or frozen blueberries -- thawed and drained To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes. To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 325 degrees F. for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar. Yield: 16 servings. Per Serving: 231 Calories; 7g Fat (27.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. ======================================= Almond-Stuffed Pears 6 medium pears -- peeled, halved, and cored 1/3 cup dry sherry 1 1/2 cups water 2 1/4 ounces slivered almonds -- toasted and finely chopped 1 tablespoon light brown sugar 1/8 teaspoon almond extract Place pear halves, cut side down, in a 12- x 8- x 2-inch baking dish. Combine sherry and water; pour over pears. Cover and bake at 350 degrees F. for 15 minutes. Turn pear helves over. Combine almonds, sugar, and almond extract; stir well, and spoon equal amounts into cavity of each pear. Bake uncovered, 5 additional minutes; serve warm. Yield: 6 servings. Per Serving: 181 Calories; 6g Fat (30.8% calories from fat); 3g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. ======================================= All Day Delicious Spaghetti Sauce 2 1 pound and 13 oz. cans of Pear Tomatoes, pureed in blender 1 1 pound and 13 oz. can of Tomato Puree 1 8 oz. can Tomato Sauce 8 Cloves Garlic, pressed 1 large Onion, chopped Salt and Pepper ( I use lots!!) 2 Tablespoons Basil - ( This is the Secret to the Sauce ) 2 Bay Leaves 1 teaspoon Rosemary 1 Tablespoon Parsley Flakes 1 teaspoon Italian Seasoning 2 teaspoons Oregano 2 Tablespoons Sugar 1 1 pound of mild Italian Sausage ( or more, depending on your taste ) 1 1 pound of Ground Round 1 small can of Tomato Paste Brown Garlic, Onion, Ground Round and Italian Sausage in Olive Oil (Just enough oil to keep meat from sticking to bottom of pan.) Add Spices and all Tomato mixtures. Simmer at least 6 - 8 hours on low, be careful not to burn. This makes enough for company or to freeze and use later. Even after it has been frozen, it is delicious. I hope you enjoy it!! I have always used Dry Herbs, but if I had access to Fresh Herbs or Spices, I would try to substitute. (Usually your cookbook will tell you how to make the proper adjustments.) Also, I have always made this on top of the stove in a large " Soup or Spaghetti" sized pan. ( I have no idea if it would actually work in a Crock Pot. I must admit that I am not an afficiando of Crock Pot cooking!! _______________________________________ This is a recipe that my Hungarian born father-in-law tells us is a Hungarian dish. It is requested many times a year for birthday dinners and all through the year. It sounds very strange and bland but even people who don't like cottage cheese beg us to make this meal so keep an open mind. Macaroni and Cottage Cheese with Kielbasa 1 pound macaroni (we like shells but elbow is traditional) double this if you want left overs 2 large (24 oz) containers cottage cheese--I use low fat 1/2 stick butter salt pepper Kielbasa--amount depends on how many you're feeding. Brown Kielbasa in skillet while you cook macaroni according to package directions. Drain well, put back in pot. Add butter, salt, pepper and cottage cheese. Stir together and serve immediately with kielbasa on side. My granddaughters like this with ketchup and I admit, it does add something to it. _______________________________________ FRANCO-AMERICAN QUICK GREEN PEPPER STEAK 1 lb. boneless beef sirloin steak, 3/4" thick 2 T. vegetable oil 3 c. green or red pepper strips 1 tomato, sliced or chopped 1 medium onion, cut into wedges 1/2 t. garlic powder 1 can (10-1/4 oz) Franco-American Beef Gravy (I used a plain gravy mix and it turned out just as well) 1 T. Worcestershire sauce 4 c. hot cooked rice Slice beef into very thin strips. Heat 1 T. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet. Heat remaining oil. Add peppers, onion, tomatoes, and garlic and cook until tender-crisp. Add gravy and Worcestershire sauce. Heat through. Serve over rice. Serves 4 _______________________________________ CROCKPOT BARBECUED CHICKEN 4-6 pieces chicken (I use boneless breasts) 1 bottle BBQ sauce 1/2 cup white vinegar 1/2 cup brown sugar 1 tsp. mesquite seasoning 1/2 tsp. garlic powder ( I like minced best) 1/2-1 tsp. red pepper flakes - (go easy if you like it milder) Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours. Remember that the crockpots vary in time , so check it at the 4 hours and don't overcook it .because it will be dried out with no flavor. Serve with baked beans, potato salad and coleslaw. _______________________________________ Everytime we go to a party there are way too many dips, so I started looking around and was inspired with this and everyone loves them. Olive Appetizer 1 package any size of refrigerator crescent rolls 3 dozen large green olives (pitted w/ pimentos) (or more as needed) Preheat oven to 375. Roll out refrigerator dough and slice into 1" x 3" strips. Roll olives in dough (like pigs in a blanket) and place on cookie sheet. Bake for 9-11 minutes until dough is golden brown. Cool and serve. _______________________________________ Angel Hair Pasta with Chicken 2 tablespoons Olive Oil, divided 2 skinless, boneless chicken breast halves, cut into 1 inch cubes 1 carrot, sliced in 1/2 inch pieces 1 head of broccoli, cut into florets 1 (8 oz.) package of sliced mushrooms 2 cloves minced garlic 12 oz angel hair pasta 2/3 cups chicken broth 1 teaspoon dried basil 1/4 cup grated parmesan cheese Heat 1 TB oil in a medium skillet over medium heat. Add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli, mushrooms and garlic to skillet, cook stirring for 2 minutes longer. Cook pasta. While pasta is cooking, add chicken broth and basil to skillet. Stir to combine. Return chicken to skillet and add Parmesan. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl and top with chicken and vegetable mixture. Serve immediately. _______________________________________ Crockpot Beef 1 3-4lb roast, any type, thawed 1 jar (16oz +/-) pickled peppers (cherry peppers, 'hot' peppers, Italian peppers), juice included Place roast in crockpot. Dump peppers and juice over the roast. Cover and cook on high four hours or low eight hours, or until the roast is done to your taste. Makes a great tasting roast. Can be served with the 'peppers' and or the juice. Can also cook potatoes and vegetables for a whole meal (you have to like the pepper used because everything will pick up the flavor of the pepper). _______________________________________ White Clam Sauce Heat in skillet until garlic is lightly browned: Add: 1/2 cup sliced mushroom 1/2 cup sliced Almonds Serve on hot spaghetti or macaroni. _______________________________________ AVGOLEMONO SOUP This is a very tasty and easy Greek soup which may be served cold or hot. Served cold, it is wonderful on a hot summer day. 3 cans of chicken broth 2 soup cans of water 1/4 Cup raw rice 3 eggs 1/4 Cup fresh lemon juice Optional - shredded cooked chicken 1 lemon, thinly sliced chopped fresh chives or parsley Bring first 3 ingredients to a boil in a saucepan. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. In a bowl, beat the eggs until fluffy, then beat in lemon juice. Slowly stir about 2 cups hot broth into the egg mixture and whisk vigorously. Pour back into rest of soup. Whisk until slightly thick. Add shredded cooked chicken if desired. Serve hot or refrigerate until cold. Garnish with lemon slice and chives or parsley. _______________________________________ Chicken Potato Salad (5 Points) Serves 5 DRESSING: 3/4 cup fat-free mayonnaise -- *see Note 2 T. grated Parmesan cheese 1/2 t. Splenda -- ** 1/2 t. dried oregano leaves 1/4 t. onion powder SALAD: 2 c. diced cooked potatoes 2 c. Broccoli Cuts -- (from 1-Ib. pkg.)cooked until crisp-tender, drained 2 c. cooked chicken breast half -- cubed 1 jar diced pimiento -- (2-oz.) drained In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add dressing; stir gently to coat. 5 (1-cup) servings. "Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit. Per Serving (excluding unknown items): 254 Cal;7g Fat (24.2% cal. from fat); 27g Pro; 21g Carbo; 3g ; Dietary Fiber; 66mg Chol; 567mg sod. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 other carbo. NOTES : * = To lower fat substituted fat-free mayonnaise for regular ** = If diabetic substite Splenda for sugar *** = called for regular cooked chicken, dark & light meat, changed to chicken breast meat to lower fat. WW points (old program) using MC Nutritional Values = 5 _______________________________________ This is an original Weight Watchers recipe from a long time ago but it is delicious. Chicken Rice Dish 1 box (6 oz.) Uncle Bens Wild Rice, prepared according to pkg. directions 36 ozs. cooked cubed chicken 1 diced green pepper 1 medium onion, chopped 1 cup celery, diced 6 oz. can sliced water chestnuts 2 cans low fat cream of mushroom soup 3/4 cup low fat mayonnaise (I use Weight Watchers) Mix together and let set overnight in sprayed cake pan. Crumble 3 ounces potato chips on top just before baking. Bake at 350 degrees for 30 to 45 minutes. Serves 12: 3 protein, 1 bread, 1 fat _______________________________________ Salads are typically very healthy until the dressings are added. So in trying to keep the salad healthy, try this dressing. It's quite tasty!! Honey Mustard Dressing (Makes about 1/2 cup) 1/2 cup nonfat plain yogurt 1TBS cider vinegar 2tsp Dijon mustard 2tsp honey salt/pepper to taste In a small bowl, whisk all ingredients together until well blended. Serving size: 1 tablespoon Per Serving: 15 calories, 1g protein, 0g fat, 15mg sodium, 0g fiber, 3g carbohydrates _______________________________________ Baked Artichoke Dip Makes 2 cups Ingredients 3/4 cup dry curd or nonfat cottage cheese 1 tablespoon unbleached flour 1 tablespoon lemon juice 1/8 teaspoon ground white pepper 1/2 teaspoon crushed fresh garlic 1 package (10 oz) frozen artichoke hearts, thawed, or 1 can (14 oz) artichoke hearts, drained 1/4 cup plus 2 tablespoons grated nonfat or reduced-fat Parmesan cheese Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky. Coat a small casserole dish with nonstick cooking spray. Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes, or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita Chips. PER SERVING: 11 Calories, 1.2 g Protein, 0 g Fat, 43 mg Sodium, 1 mg Cholesterol, 0.6 g Dietary Fiber _______________________________________ This is a low-fat pasta dish that is also very tasty. It can be made on short notice, since you probably have some of the ingredients on hand. Colorful Bowtie Pasta with Veggies 8 oz. farfalle (bowtie), or penne pasta 2 large plum tomatoes, diced about 1 ½ cups 1 clove garlic, crushed 15-ounce can great northern or other white beans, drained 1/4 cup low-sodium chicken broth 5 cups coarsely chopped fresh spinach (about 6 oz.) 3/4 cup shredded mozzarella (3 oz.) 1/2 cup (1 oz.) Parmesan or Asiago cheese Freshly ground black pepper Cook pasta according to package directions. While pasta is cooking, lightly grease a large (12 inch) skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth, and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses and season with freshly ground pepper. Toss lightly and serve immediately. Makes four servings 350 calories, 4 grams fat, 465 mg. calcium _______________________________________ Catfish with Pesto 4 catfish, orange roughy or red snapper fillets (1 1/2 pounds) 1/4 cup pesto 20 strips roasted bell pepper (from 12-ounce jar) Heat oven to 425F. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 × 8 × 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork. Yield: 4 servings. Per Serving: 223 Calories; 8g Fat (32.7% calories from fat); 21g Protein; 17g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 180mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Pesto 2 cups firmly packed fresh basil leaves 3/4 cup grated Parmesan cheese 3/4 cup olive or vegetable oil 1/4 cup pine nuts 3 cloves garlic Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Yield: 6 servings. Pesto is also good tossed with hot, cooked pasta. Per Serving: 323 Calories; 33g Fat (91.3% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fat. _______________________________________ Chicken Thermidor 1 1/2 cups sliced mushrooms -- (4 ounces) 2 large shallots -- finely chopped (1/4 cup) OR 1 small onion -- finely chopped (1/4 cup) 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1 1/4 cups fat-free half-and-half OR 1 1/4 cups refrigerated fat-free nondairy creamer 1 1/2 cups cut-up cooked chicken or turkey 2 tablespoons dry white wine OR 2 tablespoons chicken broth 1/2 teaspoon dried tarragon leaves 4 slices white bread -- toasted and cut into fourths OR 4 slices whole wheat bread -- toasted and cut into fourths OR 2 English muffins -- split, toasted and cut into fourths Grated Parmesan cheese -- if desired Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese. Yield: 4 servings. Per Serving: 216 Calories; 4g Fat (15.8% calories from fat); 22g Protein; 21g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 310mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat. _______________________________________ Black Bean Chili 1 large onion -- chopped (1 cup) 2 cups water 2 cups apple juice 1 tablespoon chopped fresh oregano leaves OR 1 teaspoon dried oregano leaves 2 tablespoons tomato paste 1 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) 2 (4-ounce) cans chopped mild green chilies -- drained 3 (15-ounce) cans black beans -- rinsed and drained 1 medium red bell pepper -- chopped (1 cup) 3 tablespoons chopped fresh cilantro 1 cup shredded reduced-fat Cheddar cheese (4 ounces) 1 cup plain fat-free yogurt Heat onion, water, apple juice, oregano, tomato paste, cumin, red pepper and chilies to boiling in Dutch oven; reduce heat to low. Cover and simmer 30 minutes. |