I have been trying a lot of new recipes over the last month, but none I really want to repeat. That is until I made this one. It's a keeper! Everyone liked it except Cameron but she has a cold and doesn't even know what she is tasting right now. The only change I made was to replace arugula with romaine. I am not a fan of the peppery arugula, and was still please with the sandwich. I look forward to making it for my next playdate. :)
Tomato-Provolone Sandwiches with Pesto Mayo
Yield
4 servings (serving size: 1 sandwich)
Ingredients
3 tablespoons organic canola mayonnaise (such as Spectrum)
5 teaspoons refrigerated pesto
8 (1 1/2-ounce) slices sourdough bread
4 (1/2-ounce) slices provolone cheese
1 cup arugula leaves
8 (1/4-inch-thick) tomato slices
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Preparation
1. Preheat broiler.
2. Combine mayonnaise and pesto in a bowl, stirring well.
3. Arrange bread in a single layer on a baking sheet. Broil bread 2 minutes or until toasted. Turn bread over; place 1 cheese slice on each of 4 bread slices. Broil 1 minute or until cheese is bubbly. Spread about 2 teaspoons pesto mixture over each cheese-topped bread slice. Arrange 1/4 cup arugula and 2 tomato slices over pesto mixture; sprinkle tomato slices evenly with pepper and salt. Spread about 1 1/2 teaspoons of remaining pesto mixture evenly over one side of each remaining bread slice; place 1 slice, pesto-side down, on top of each sandwich.
Nutritional Information
Calories: 329
Fat: 16.7g (sat 3.4g,mono 5.8g,poly 6.3g)
Protein: 11g
Carbohydrate: 35.7g
Fiber: 2.9g
Cholesterol: 16mg
Iron: 3.3mg
Sodium: 630mg
Calcium: 194mg
David Bonom, Cooking Light, SEPTEMBER 2009
Monday, September 14, 2009
Saturday, July 18, 2009
Chicken Sqaures
This week, I had one of my really good mom friends over. She just had her third baby and I wanted her to come over and relax. I made Chicken Squares and Romaine Salad with Mandarin Oranges for lunch which was a favorite for us at play dates after we both had our first children. I loved having her over to catch up and holding baby Jensen who is a really good baby. Shari makes having three kids seem easy, and Eric loves that she is always telling me to have another one. Can't wait to see you again next week!
***The only change I made was to add half the amount of onion powder. I didn't want too much since Shari is still nursing and I know that spice can bother some babies.
Chicken Squares
(Recipe from Prized Recipes to Cook and Savor which was given to me by my friend Monica)
Yields
4 large squares or 8 mini ones
Ingredients
3 oz. cream cheese
3 tsp. (melted, reserve 1 tsp.)
2 cups chicken, cubed (I used leftover chicken from the Herb Roast Chicken)
1/4 tsp. salt
1/8 tsp. pepper
2 T. milk
1 tsp. onion
1 (8 oz) pkg. crescent rolls
3/4 Cup crushed croutons
Preparation
Mix first 7 ingredients together. Pour mixture into the crescent rolls and shape into squares. Top with butter and crushed croutons. Bake at 350 degrees for 20-25 minutes.
***The only change I made was to add half the amount of onion powder. I didn't want too much since Shari is still nursing and I know that spice can bother some babies.
Chicken Squares
(Recipe from Prized Recipes to Cook and Savor which was given to me by my friend Monica)
Yields
4 large squares or 8 mini ones
Ingredients
3 oz. cream cheese
3 tsp. (melted, reserve 1 tsp.)
2 cups chicken, cubed (I used leftover chicken from the Herb Roast Chicken)
1/4 tsp. salt
1/8 tsp. pepper
2 T. milk
1 tsp. onion
1 (8 oz) pkg. crescent rolls
3/4 Cup crushed croutons
Preparation
Mix first 7 ingredients together. Pour mixture into the crescent rolls and shape into squares. Top with butter and crushed croutons. Bake at 350 degrees for 20-25 minutes.
Herb Roast Chicken
This is my first ever whole chicken. There was a time in my life in which I couldn't even eat a piece of meat that still had a bone in it. It totally grossed me out to think about where meat actually came from. When I got married and I needed to learn how to cook, even raw meat grossed me out. While handling a raw chicken with it's skin and wings and all wasn't the most pleasant experience, I was proud that I actually made one. Plus, it tasted really good and was able it stretch it into two separate meals. Kaylee walked in the kitchen and said, "Eeeewwwww!!! That's what a chicken looks like before we eat it? I have to leave because that is so disgusting!" The apple doesn't fall too far from the tree, eh? It might be awhile before she makes one of her own, and when she is ready, I will be able to show her how. :)
Herb Roast Chicken
Start with the best-quality chicken you can find. We chose a fresh organic bird.
Yield
4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, and 1 tablespoon drippings)
Ingredients
1 (4 1/2-pound) whole roasting chicken
3/4 teaspoon fine sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 lemon, halved
2 tablespoons butter, softened
2 tablespoons minced shallots
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Cooking spray
3/4 cup water
Preparation
1. Preheat oven to 450°.
2. Remove giblets and neck from chicken cavity; discard. Trim excess fat from chicken. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon pepper inside body cavity. Squeeze lemon juice into body cavity; place lemon halves in body cavity. Combine softened butter, minced shallots, rosemary, and thyme, stirring with a fork until well blended. Combine remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl; rub salt mixture evenly under skin over breast and drumstick meat. Rub butter mixture evenly under skin over breast and drumstick meat. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken.
3. Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan. Pour 3/4 cup water into roasting pan. Bake chicken at 450° for 1 hour or until a thermometer inserted in meaty part of thigh registers 160°. Remove chicken from pan; let stand, breast side down, 15 minutes. Remove skin; discard.
4. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Carve chicken; serve with drippings.
Nutritional Information
Calories: 222
Fat: 11.4g (sat 5.2g,mono 3.5g,poly 1.5g)
Protein: 26.6g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 97mg
Iron: 1.3mg
Sodium: 548mg
Calcium: 23mg
Cooking Light, JUNE 2009
Herb Roast Chicken
Start with the best-quality chicken you can find. We chose a fresh organic bird.
Yield
4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, and 1 tablespoon drippings)
Ingredients
1 (4 1/2-pound) whole roasting chicken
3/4 teaspoon fine sea salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 lemon, halved
2 tablespoons butter, softened
2 tablespoons minced shallots
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Cooking spray
3/4 cup water
Preparation
1. Preheat oven to 450°.
2. Remove giblets and neck from chicken cavity; discard. Trim excess fat from chicken. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon pepper inside body cavity. Squeeze lemon juice into body cavity; place lemon halves in body cavity. Combine softened butter, minced shallots, rosemary, and thyme, stirring with a fork until well blended. Combine remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl; rub salt mixture evenly under skin over breast and drumstick meat. Rub butter mixture evenly under skin over breast and drumstick meat. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken.
3. Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan. Pour 3/4 cup water into roasting pan. Bake chicken at 450° for 1 hour or until a thermometer inserted in meaty part of thigh registers 160°. Remove chicken from pan; let stand, breast side down, 15 minutes. Remove skin; discard.
4. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Carve chicken; serve with drippings.
Nutritional Information
Calories: 222
Fat: 11.4g (sat 5.2g,mono 3.5g,poly 1.5g)
Protein: 26.6g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 97mg
Iron: 1.3mg
Sodium: 548mg
Calcium: 23mg
Cooking Light, JUNE 2009
Thursday, July 9, 2009
Grilled Pepper, Onion, and Sausage Calzones
These turned out great! If you don't have time to grill the veggies and sausage can be sauted instead. I made my own pizza dough the night before and used store bought pizza sauce.
Grilled Pepper, Onion, and Sausage Calzones
Use sweet turkey Italian sausage for sensitive palates.
Yield
8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Ingredients
1 portion Homemade Pizza Dough
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
Cooking spray
1 pound hot Italian turkey sausage links
1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
113/ cup (about 5 ounces) shredded part-skim mozzarella cheese
Preparation
1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
2. Prepare grill to medium-high heat.
3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
4. Preheat oven to 500°
5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
Nutritional Information
Calories: 398
Fat: 13.6g (sat 4.4g,mono 5.7g,poly 2.2g)
Protein: 21.5g
Carbohydrate: 48g
Fiber: 4.3g
Cholesterol: 44mg
Iron: 3.8mg
Sodium: 759mg
Calcium: 186mg
Diane Morgan, Cooking Light, JULY 2009
Grilled Pepper, Onion, and Sausage Calzones
Use sweet turkey Italian sausage for sensitive palates.
Yield
8 servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
Ingredients
1 portion Homemade Pizza Dough
1 Vidalia or other sweet onion, cut into 1/2-inch-thick slices (about 14 ounces)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
Cooking spray
1 pound hot Italian turkey sausage links
1 3/4 cups plus 3 tablespoons New York-Style Pizza Sauce, divided
113/ cup (about 5 ounces) shredded part-skim mozzarella cheese
Preparation
1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
2. Prepare grill to medium-high heat.
3. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
4. Preheat oven to 500°
5. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
Nutritional Information
Calories: 398
Fat: 13.6g (sat 4.4g,mono 5.7g,poly 2.2g)
Protein: 21.5g
Carbohydrate: 48g
Fiber: 4.3g
Cholesterol: 44mg
Iron: 3.8mg
Sodium: 759mg
Calcium: 186mg
Diane Morgan, Cooking Light, JULY 2009
Homemade Pizza Dough
I already had a recipe for homemade dough however, I dislike the time I needed to let it rise. This one makes more than one crust and you let it rise in the fridge overnight. Also, the recipe calls for a stand mixer, but I used a hand one. It worked fine, but didn't need to mix as long as the recipe calls for. We will be using this recipe for pizza from now on.
Homemade Pizza Dough
Making pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.
Yield
2 crusts, 14 servings
Ingredients
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
Cooking spray
Preparation
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
Nutritional Information
Calories: 214
Fat: 2.9g (sat 0.4g,mono 1.5g,poly 0.6g)
Protein: 6.6g
Carbohydrate: 39.5g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 170mg
Calcium: 8mg
Diane Morgan, Cooking Light, JULY 2009
Homemade Pizza Dough
Making pizza dough is economical, fun, and healthful since you control the ingredients. This recipe yields enough dough to make two pizzas, or one pizza and four large calzones.
Yield
2 crusts, 14 servings
Ingredients
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
Cooking spray
Preparation
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
Nutritional Information
Calories: 214
Fat: 2.9g (sat 0.4g,mono 1.5g,poly 0.6g)
Protein: 6.6g
Carbohydrate: 39.5g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 170mg
Calcium: 8mg
Diane Morgan, Cooking Light, JULY 2009
Beef and Sugar Snap Stir-Fry
The whole family enjoyed this recipe. I mixed green onion in with mine and Eric's rice, but left the girls rice plain. No changes were made to the recipe. Despite Cameron commenting that she thought the dish looked "Yuck!" she changed her opinion after tasting it.
Beef and Sugar Snap Stir-Fry
Serve over steamed rice with green onions. Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.
Yield
4 servings (serving size: 1 1/2 cups)
Ingredients
3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
1 (8-ounce) package fresh sugar snap peas
1/3 cup chopped green onions
Preparation
1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.
Nutritional Information
Calories: 254
Fat: 8.2g (sat 2.7g,mono 2.2g,poly 0.4g)
Protein: 26.6g
Carbohydrate: 16.7g
Fiber: 3.4g
Cholesterol: 37mg
Iron: 2.7mg
Sodium: 526mg
Calcium: 63mg
Cooking Light, JULY 2009
Beef and Sugar Snap Stir-Fry
Serve over steamed rice with green onions. Cook 1 cup white rice according to package directions, omitting salt and fat. Remove from heat; stir in 3/4 cup chopped green onions and 1 teaspoon toasted sesame seeds.
Yield
4 servings (serving size: 1 1/2 cups)
Ingredients
3 tablespoons rice vinegar, divided
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) flank steak, trimmed and thinly sliced across grain
2 teaspoons sugar
2 teaspoons hoisin sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil, divided
1 cup chopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
1 (8-ounce) package fresh sugar snap peas
1/3 cup chopped green onions
Preparation
1. Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, and beef in a large bowl. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion to pan; sauté 1 minute. Add ginger and garlic; sauté 15 seconds. Stir in bell pepper, carrot, and peas; sauté 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.
Nutritional Information
Calories: 254
Fat: 8.2g (sat 2.7g,mono 2.2g,poly 0.4g)
Protein: 26.6g
Carbohydrate: 16.7g
Fiber: 3.4g
Cholesterol: 37mg
Iron: 2.7mg
Sodium: 526mg
Calcium: 63mg
Cooking Light, JULY 2009
Sunday, May 10, 2009
Sparkling Sangria
That last post reminded me of a drink I made last summer when Sharron and Jason came to stay with us. It was a favorite, however, it is hard to find cava. Perfect summer drink.
Sparkling Sangria
Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.
Yield
8 servings (serving size: 1 cup)
Ingredients
1 cup cherries, pitted and halved
1 cup blueberries
1 cup raspberries
1 cup quartered small strawberries
1/2 cup chopped nectarine (about 1)
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750-milliliter) bottle cava, chilled
Preparation
1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
Nutritional Information
Calories: 153 (3% from fat)
Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein: 0.9g
Carbohydrate: 17g
Fiber: 2.7g
Cholesterol: 0.0mg
Iron: 0.5mg
Sodium: 2mg
Calcium: 13mg
Jackie Mills, MS, RD, Cooking Light, JUNE 2008
Sparkling Sangria
Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.
Yield
8 servings (serving size: 1 cup)
Ingredients
1 cup cherries, pitted and halved
1 cup blueberries
1 cup raspberries
1 cup quartered small strawberries
1/2 cup chopped nectarine (about 1)
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750-milliliter) bottle cava, chilled
Preparation
1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
Nutritional Information
Calories: 153 (3% from fat)
Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein: 0.9g
Carbohydrate: 17g
Fiber: 2.7g
Cholesterol: 0.0mg
Iron: 0.5mg
Sodium: 2mg
Calcium: 13mg
Jackie Mills, MS, RD, Cooking Light, JUNE 2008
Strawberry Bellini
I forgot to post this yummy drink from the surprise baby shower. It was delicous!
Yield
6 servings
Ingredients
6 cups sliced strawberries
1/4 cup powdered sugar
2 tablespoons brandy
3 cups prosecco or other sparkling wine
6 large strawberries
Preparation
1. Combine first 3 ingredients in a blender. Let stand 10 minutes. Process until smooth; chill.
2. Place 1/4 cup strawberry mixture in each of 6 glasses. Add 1/2 cup prosecco to each serving, and stir to blend. Garnish each serving with 1 large strawberry.
Nutritional Information
Calories: 176
Fat: 0.7g (sat 0.0g,mono 0.1g,poly 0.3g)
Protein: 1.2g
Carbohydrate: 21.1g
Fiber: 3.7g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 2mg
Calcium: 29mg
Maureen Callahan, Cooking Light, MAY 2009
Yield
6 servings
Ingredients
6 cups sliced strawberries
1/4 cup powdered sugar
2 tablespoons brandy
3 cups prosecco or other sparkling wine
6 large strawberries
Preparation
1. Combine first 3 ingredients in a blender. Let stand 10 minutes. Process until smooth; chill.
2. Place 1/4 cup strawberry mixture in each of 6 glasses. Add 1/2 cup prosecco to each serving, and stir to blend. Garnish each serving with 1 large strawberry.
Nutritional Information
Calories: 176
Fat: 0.7g (sat 0.0g,mono 0.1g,poly 0.3g)
Protein: 1.2g
Carbohydrate: 21.1g
Fiber: 3.7g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 2mg
Calcium: 29mg
Maureen Callahan, Cooking Light, MAY 2009
Saturday, May 9, 2009
Mexican Stuffed Shells
This meal was a hit with the family. Cameron had two shells, Kaylee had three, and Eric enjoyed it as well (but I won't disclose how much he ate), so we will be making this meal again.
Mexican Stuffed Shells
(Recipe from HCS Timeless Recipes Cookbook)
12 Pasta shells, cooked and drained (under cook these and they won't get too soggy in the oven, plus they are easier to stuff)
1 lb. Ground Beef
1 (4 oz.) can Green chilies, chopped and drained
1 cup Monterey Jack Cheese, shredded
1 can French fried onions
1 (2.75 oz) jar Picante sauce, mild
1/2 cup water
1 (8oz) can Tomato sauce
Brown the ground beef. Drain grease. Add chilies, 1/2 cup cheese, and 1/2 can fried onions to ground beef. Combine picante sauce, water, and tomato sauce. Add 1/2 c. tomato mixture to ground beef mixture. Mix well. Stuff shells with ground beef mixture. Pour 1/2 cup sauce on bottom of baking dish (10" round works well). Arrange shells in dish. Pour remaining sauce over shells. Bake, covered at 350 for 30 mins. Top with remaining cheese and fried onions. Bake uncover for 5 more min. Serves 6.
Mexican Stuffed Shells
(Recipe from HCS Timeless Recipes Cookbook)
12 Pasta shells, cooked and drained (under cook these and they won't get too soggy in the oven, plus they are easier to stuff)
1 lb. Ground Beef
1 (4 oz.) can Green chilies, chopped and drained
1 cup Monterey Jack Cheese, shredded
1 can French fried onions
1 (2.75 oz) jar Picante sauce, mild
1/2 cup water
1 (8oz) can Tomato sauce
Brown the ground beef. Drain grease. Add chilies, 1/2 cup cheese, and 1/2 can fried onions to ground beef. Combine picante sauce, water, and tomato sauce. Add 1/2 c. tomato mixture to ground beef mixture. Mix well. Stuff shells with ground beef mixture. Pour 1/2 cup sauce on bottom of baking dish (10" round works well). Arrange shells in dish. Pour remaining sauce over shells. Bake, covered at 350 for 30 mins. Top with remaining cheese and fried onions. Bake uncover for 5 more min. Serves 6.
Penne with Roasted Vegetables and Proscuitto
I love this recipe because it is easy and it makes really good use of the vegetables that are in season. Plus, the leftovers are great lunch. The girls tend to pick around the vegetables they don't like and hopefully one of these days they will have tried the vegetables enough that they will enjoy them...or at least eat them.
Penne with Roasted Vegetables and Prosciutto
(From the HCS Timeless Recipes Cookbook)
10 cups Vegetables, mixed, and cut into 1 inch chunks.
(Mushrooms, Peppers, Onions, Summer Squash, Zucchini, Eggplant, etc.)
1/3 cup of olive oil
2 T. Fresh rosemary or thyme, minces
1 T. Garlic, minced
1 tsp. Salt
1/2 tsp. Black Pepper, ground
1 lb. Penne Pasta
3 oz. Prosciutto, thinly sliced
Parmesan cheese, grated
Preheat oven to 450 degrees. In a large bowl, toss veggies with oil, rosemary, garlic, salt and pepper. Spread in a single layer in rimmed baking sheet. Roast, stirring veggies occasionally, until tender and lightly browned, about 30 min. Meanwhile, cook pasta according to package directions and drain. Combine pasta, prosciutto, and vegetables in a large bowl. Serve with grated Parmesan cheese. Makes about 6 servings.
Penne with Roasted Vegetables and Prosciutto
(From the HCS Timeless Recipes Cookbook)
10 cups Vegetables, mixed, and cut into 1 inch chunks.
(Mushrooms, Peppers, Onions, Summer Squash, Zucchini, Eggplant, etc.)
1/3 cup of olive oil
2 T. Fresh rosemary or thyme, minces
1 T. Garlic, minced
1 tsp. Salt
1/2 tsp. Black Pepper, ground
1 lb. Penne Pasta
3 oz. Prosciutto, thinly sliced
Parmesan cheese, grated
Preheat oven to 450 degrees. In a large bowl, toss veggies with oil, rosemary, garlic, salt and pepper. Spread in a single layer in rimmed baking sheet. Roast, stirring veggies occasionally, until tender and lightly browned, about 30 min. Meanwhile, cook pasta according to package directions and drain. Combine pasta, prosciutto, and vegetables in a large bowl. Serve with grated Parmesan cheese. Makes about 6 servings.
Tuesday, May 5, 2009
Romaine Salad with Mandarin Oranges
We also served this salad at mini-church. I don't think it taste as good as when my mom makes it though. My changes were that I used regular walnuts instead of sugared walnuts and I didn't have canola oil so i used Extra Virgin Olive Oil and I think that there was too much sugar in the dressing so I reduced it. Use as many or as little of the salad ingredients as you want.
Romaine Lettuce
Dried cherries or cranberries
One can Mandarin Oranges
Sugared Walnuts (put some butter in a pan until melted and add sugar until sticky and toss in the walnuts)
Red onion
Dressing:
1/2 cup of canola oil
1/4 T. of raspberry blush vinegar
4 T. sugar
1/2 t. Tabasco
1/2 t. salt
Romaine Lettuce
Dried cherries or cranberries
One can Mandarin Oranges
Sugared Walnuts (put some butter in a pan until melted and add sugar until sticky and toss in the walnuts)
Red onion
Dressing:
1/2 cup of canola oil
1/4 T. of raspberry blush vinegar
4 T. sugar
1/2 t. Tabasco
1/2 t. salt
Ham and Swiss Hawaiian Sandwiches
This is a family recipe from my mom. It is a grown-up version of a ham and cheese sandwich. We served it at our mini-church/surprise baby shower and it was well received. The only change I made was using less poppy seeds in case the company didn't like them.
Package of Hawaiian Sweet Rolls
Deli Ham
Baby Swiss
Sauce:
One stick butter (melted)
2 T. Worcestershire Sauce
2 t. Dijon Mustard
1 1/2 t. Poppy seeds
Preheat oven to 350 degrees. Brush the bottom of a 9x13 pan with the mixture. Cut the rolls and put bottom layer in pan. Layer ham, then Swiss, then the rolls tops. Brush the remaining sauce mixture over the rolls. Bake for about 15 mins. or until cheese is melted. Serve warm.
Package of Hawaiian Sweet Rolls
Deli Ham
Baby Swiss
Sauce:
One stick butter (melted)
2 T. Worcestershire Sauce
2 t. Dijon Mustard
1 1/2 t. Poppy seeds
Preheat oven to 350 degrees. Brush the bottom of a 9x13 pan with the mixture. Cut the rolls and put bottom layer in pan. Layer ham, then Swiss, then the rolls tops. Brush the remaining sauce mixture over the rolls. Bake for about 15 mins. or until cheese is melted. Serve warm.
Tuesday, April 28, 2009
Sausage-Stuffed Manicotti
This recipe says it makes 10 stuffed manicotti, however, I made 14 which is enough for two meals. We all really like this recipe and would make it again. I am surprised that I didn't even miss the mozzarella and is also a big reason why the recipe is so low in fat.
Sausage-Stuffed Manicotti
(http://www.cookinglight.com/)
Yield
10 servings (serving size: 1 stuffed manicotti)
Ingredients
10 uncooked manicotti
Cooking spray
1 pound sweet turkey Italian sausage
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
1/8 teaspoon black pepper
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 cups tomato-basil pasta sauce (such as Newman's Own)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
4. Preheat oven to 350°.
5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
Nutritional Information
Calories: 292
Fat: 11.5g (sat 4.9g,mono 3.5g,poly 1.8g)
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 719mg
Calcium: 193mg
Beverly O'Ferrall, Linkwood, Md., Cooking Light, APRIL 2009
Sausage-Stuffed Manicotti
(http://www.cookinglight.com/)
Yield
10 servings (serving size: 1 stuffed manicotti)
Ingredients
10 uncooked manicotti
Cooking spray
1 pound sweet turkey Italian sausage
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
1/8 teaspoon black pepper
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 cups tomato-basil pasta sauce (such as Newman's Own)
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
4. Preheat oven to 350°.
5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
Nutritional Information
Calories: 292
Fat: 11.5g (sat 4.9g,mono 3.5g,poly 1.8g)
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 719mg
Calcium: 193mg
Beverly O'Ferrall, Linkwood, Md., Cooking Light, APRIL 2009
Monday, April 27, 2009
Indian Chicken
On my quest to find more recipes that are easy for days that I work, I tried this one. I thought it was really good. Cameron liked that it had chicken, Kaylee liked the rice part. Eric wasn't home for dinner this night. I had a lot left over for lunch and it was good for lunch as well.
Indian Chicken
(www.365crockpot.blogspot.com)
The Ingredients
--frozen chicken pieces--enough to feed 4 grownups
--1 can tomatoes (drained, mine had seasoning, I don't think it matters)
--1/2 diced onion
--1/2 t ginger
--2 cloves garlic, minced
--1/2 t ground coriander
--1/4 t cayenne pepper
--1 t garam masala (1/2 t to add now, 1/2 later)
--1/2 cup plain non fat yogurt
The Directions
--put your chicken pieces into the crockpot and add the can of tomatoes and all of the spices, minus 1/2t of the garam masala.
Don't add the yogurt yet.
cook on low all day. I cooked this for 8 hours, and the chicken shredded and lost it's shape, but tasted so good that it didn't matter. Remember that the food you cook at home in your crockpot will not look like restaurant food---but trust me that the spice combo is spot-on.
30 minutes before serving, stir in the yogurt, and taste. I wanted the garam masala flavor to be pronounced, so I added another 1/2t to the mix. Add what tastes right to you.
Indian Chicken
(www.365crockpot.blogspot.com)
The Ingredients
--frozen chicken pieces--enough to feed 4 grownups
--1 can tomatoes (drained, mine had seasoning, I don't think it matters)
--1/2 diced onion
--1/2 t ginger
--2 cloves garlic, minced
--1/2 t ground coriander
--1/4 t cayenne pepper
--1 t garam masala (1/2 t to add now, 1/2 later)
--1/2 cup plain non fat yogurt
The Directions
--put your chicken pieces into the crockpot and add the can of tomatoes and all of the spices, minus 1/2t of the garam masala.
Don't add the yogurt yet.
cook on low all day. I cooked this for 8 hours, and the chicken shredded and lost it's shape, but tasted so good that it didn't matter. Remember that the food you cook at home in your crockpot will not look like restaurant food---but trust me that the spice combo is spot-on.
30 minutes before serving, stir in the yogurt, and taste. I wanted the garam masala flavor to be pronounced, so I added another 1/2t to the mix. Add what tastes right to you.
Thursday, April 23, 2009
All-American Chili
Eric goes to a lot of Bears games and it is tradition to tailgate ahead of time. Some of these games are really cold, so chili is always a good thing to help warm up. We tried a lot of different recipes, but so far this is our favorite. In fact, this is Cameron's favorite meal of all-time.
All-American Chili http://www.cookinglight.com/
Yield
8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Note: Like most chilis, this version tastes even better the next day.
Nutritional Information
Calories: 375 (29% from fat)
Fat: 12g (sat 4.6g,mono 4.1g,poly 1.1g)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg
Calcium: 165mg
Cooking Light, JANUARY 2003
All-American Chili http://www.cookinglight.com/
Yield
8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Ingredients
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Note: Like most chilis, this version tastes even better the next day.
Nutritional Information
Calories: 375 (29% from fat)
Fat: 12g (sat 4.6g,mono 4.1g,poly 1.1g)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg
Calcium: 165mg
Cooking Light, JANUARY 2003
Tuesday, April 21, 2009
Chicken Pot Pie
My sister-in-law Rachel recently had another baby. While she was pregnant, my friend Sue had made her a chicken pot pie. Rachel talked about this recipe for awhile after receiving it, so I asked Sue for the recipe to surprise her after the baby was born. I made the recipe as is and it was enjoyed by my family and theirs. This is pure comfort food.
Chicken Pot Pie
1 pkg Pillbury pie crust
½ (16oz) bag frozen mixed veggies
2 C. cooked and diced chicken1 can Cream of chicken soup
½ (12 oz) jar chicken gravy
4 oz grated cheddar cheese
Put bottom crust in pie pan. Layer ingredients beginning with veggies. Add top crust and pinch together with bottom crust. Put in oven at 350. Bake 75 minutes, or until crust is light brown
Chicken Pot Pie
1 pkg Pillbury pie crust
½ (16oz) bag frozen mixed veggies
2 C. cooked and diced chicken1 can Cream of chicken soup
½ (12 oz) jar chicken gravy
4 oz grated cheddar cheese
Put bottom crust in pie pan. Layer ingredients beginning with veggies. Add top crust and pinch together with bottom crust. Put in oven at 350. Bake 75 minutes, or until crust is light brown
Monday, April 20, 2009
Pasta & Squash with Tomatoes, Basil, and Pine Nuts
This recipe is from Cook's Illustrated magazine. Eric and I both enjoyed it and had second helpings. The kids ate it without complaining, however, they mainly just ate the pasta, and the required amount of veggies. Kaylee is required to eat 7 and Cameron is required to eat 4. I consider this a victory.
I made a couple of changes to the recipe. I had to sub dried basil for fresh since Stacks was out, I omitted the red pepper in case it was too spicy for the girls, and I didn't wait the required time for the squash to dry out. Really who has time? This worked out fine, but I think the squash took longer to cook because it was so moist. This is a nice spring-like recipe.
Pasta and Squash with Tomatoes, Basil, and Pine Nuts
4 medium zucchini and/or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2 inch piecesKosher Salt
1 lb farfalle pasta (bow-tie)
5 Tbsp extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbsp)
1/2 tsp red pepper flakes
1 pint grape tomatoes, each tomato halved
1/2 cup packed chopped fresh basil leaves
2 Tbsp balsamic vinegar
1/4 cup pine nuts, toasted in small dry skillet over medium-low heat until lightly browned and fragrant (about 4 minutes)
Parmesan cheese for serving
1. Toss zucchini and/or summer squash with 1 Tbsp kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 Tbsp kosher salt (or 1 Tbsp table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
3. While pasta is cooking, heat 1 Tbsp oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 Tbsp oil to skillet, swirl to coat pan, and repeat with remaining squash. Return empty skillet to medium-high heat; add 1 Tbsp oil and swirl to coat pan. Add garlic and pepper flakes; cook until fragrant, about 10 seconds. Return squash to skillet and stir well to combine and heat through, about 30 seconds. Add squash mixture, remaining 2 Tbsp oil, tomatoes, basil, balsamic vinegar, and pine nuts to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, passing Parmesan separately.
I made a couple of changes to the recipe. I had to sub dried basil for fresh since Stacks was out, I omitted the red pepper in case it was too spicy for the girls, and I didn't wait the required time for the squash to dry out. Really who has time? This worked out fine, but I think the squash took longer to cook because it was so moist. This is a nice spring-like recipe.
Pasta and Squash with Tomatoes, Basil, and Pine Nuts
4 medium zucchini and/or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2 inch piecesKosher Salt
1 lb farfalle pasta (bow-tie)
5 Tbsp extra-virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbsp)
1/2 tsp red pepper flakes
1 pint grape tomatoes, each tomato halved
1/2 cup packed chopped fresh basil leaves
2 Tbsp balsamic vinegar
1/4 cup pine nuts, toasted in small dry skillet over medium-low heat until lightly browned and fragrant (about 4 minutes)
Parmesan cheese for serving
1. Toss zucchini and/or summer squash with 1 Tbsp kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes. Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 Tbsp kosher salt (or 1 Tbsp table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
3. While pasta is cooking, heat 1 Tbsp oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 Tbsp oil to skillet, swirl to coat pan, and repeat with remaining squash. Return empty skillet to medium-high heat; add 1 Tbsp oil and swirl to coat pan. Add garlic and pepper flakes; cook until fragrant, about 10 seconds. Return squash to skillet and stir well to combine and heat through, about 30 seconds. Add squash mixture, remaining 2 Tbsp oil, tomatoes, basil, balsamic vinegar, and pine nuts to pasta in stockpot; toss to combine. Adjust seasonings, if necessary, and serve, passing Parmesan separately.
Monday, April 13, 2009
Herbed Chicken and Dumplings
This is another quick and easy soup that the whole family loves. I even shared this one with Rachel and they agree that it's a repeat recipe.
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
David Bonom, Cooking Light, OCTOBER 2008
Herbed Chicken and Dumplings
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
Yield
2 servings (serving size: 2 cups)
2 servings (serving size: 2 cups)
Ingredients
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
Preparation
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
Nutritional Information
Calories: 285 (16% from fat)
Fat: 5.2g (sat 1.5g,mono 1.9g,poly 1.2g)
Protein: 25g
Carbohydrate: 35.2g
Fiber: 3.1g
Cholesterol: 55mg
Iron: 3.4mg
Sodium: 596mg
Calcium: 133mg
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
Nutritional InformationCalories: 285 (16% from fat)
Fat: 5.2g (sat 1.5g,mono 1.9g,poly 1.2g)
Protein: 25g
Carbohydrate: 35.2g
Fiber: 3.1g
Cholesterol: 55mg
Iron: 3.4mg
Sodium: 596mg
Calcium: 133mg
David Bonom, Cooking Light, OCTOBER 2008
Turkey Alfredo Pizza
I love this recipe to use up leftover turkey. This is a favorite of the whole family.
Turkey Alfredo Pizza
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.
Yield
6 servings (serving size: 1 wedge)
Ingredients
1 cup shredded cooked turkey breast
1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, halved
1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup light Alfredo sauce (such as Contadina)
3/4 cup (3 ounces) shredded fontina cheese
1/2 teaspoon crushed red pepper
Preparation
Preheat oven to 450°.
Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.
Nutritional Information
Calories: 316 (29% from fat)
Fat: 10.3g (sat 5.2g,mono 3.5g,poly 1.1g)
Protein: 19.2g
Carbohydrate: 35.6g
Fiber: 0.6g
Cholesterol: 39mg
Iron: 2.5mg
Sodium: 837mg
Calcium: 351mg
Cooking Light, NOVEMBER 2001
Turkey Alfredo Pizza
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.
Yield
6 servings (serving size: 1 wedge)
Ingredients
1 cup shredded cooked turkey breast
1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, halved
1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup light Alfredo sauce (such as Contadina)
3/4 cup (3 ounces) shredded fontina cheese
1/2 teaspoon crushed red pepper
Preparation
Preheat oven to 450°.
Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.
Nutritional Information
Calories: 316 (29% from fat)
Fat: 10.3g (sat 5.2g,mono 3.5g,poly 1.1g)
Protein: 19.2g
Carbohydrate: 35.6g
Fiber: 0.6g
Cholesterol: 39mg
Iron: 2.5mg
Sodium: 837mg
Calcium: 351mg
Cooking Light, NOVEMBER 2001
Broccoli and Chicken Noodle Soup
This recipe was well received by the whole family. It was even good the next day in my lunch. It is a healthier and more sophicated than a regular broccoli cheese. As an added bonus it was a filling soup with the pasta and chicken. The only change I made was that I used orzo pasta instead of the vermicelli since I already had it in my pantry.
Broccoli and Chicken Noodle Soup
Cooking Light
If the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.
Yield
10 servings (serving size: 1 cup)
Ingredients
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
4 cups (1-inch) cubed cooked chicken breast
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Nutritional Information
Calories:317
Fat:12.3g (sat 6.8g,mono 2.9g,poly 0.9g)
Protein:27.5g
Carbohydrate:23.8g
Fiber:1.9g
Cholesterol:74mg
Iron:1.6mg
Sodium:723mg
Calcium:179mg
Holly Kapherr, Cooking Light, MARCH 2009
Broccoli and Chicken Noodle Soup
Cooking Light
If the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.
Yield
10 servings (serving size: 1 cup)
Ingredients
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
4 cups (1-inch) cubed cooked chicken breast
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Nutritional Information
Calories:317
Fat:12.3g (sat 6.8g,mono 2.9g,poly 0.9g)
Protein:27.5g
Carbohydrate:23.8g
Fiber:1.9g
Cholesterol:74mg
Iron:1.6mg
Sodium:723mg
Calcium:179mg
Holly Kapherr, Cooking Light, MARCH 2009
Almond-Stuffed Chicken
This recipe was enjoyed most by Eric and I. The girls didn't enjoy the filling, but ate the chicken when I scooped out the middle. Regardless I would make it again because it is a easy way to dress up chicken. I just won't stuff the kids' piece with a lot of filling next time. The only change I made was using Almond Accents instead of toasting my own almonds.
Almond-Stuffed Chicken
The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.
Yield
4 servings
Ingredients
1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
Preparation
1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.
3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.
Nutritional Information
Calories: 288
Fat: 12.7g (sat 4.3g,mono 4.5g,poly 1.8g)
Protein: 37.5g
Carbohydrate: 3.9g
Fiber: 0.9g
Cholesterol: 111mg
Iron: 1.7mg
Sodium: 496mg
Calcium: 109mg
Maureen Callahan, Cooking Light, MARCH 2009
Almond-Stuffed Chicken
The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.
Yield
4 servings
Ingredients
1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
Preparation
1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.
3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.
Nutritional Information
Calories: 288
Fat: 12.7g (sat 4.3g,mono 4.5g,poly 1.8g)
Protein: 37.5g
Carbohydrate: 3.9g
Fiber: 0.9g
Cholesterol: 111mg
Iron: 1.7mg
Sodium: 496mg
Calcium: 109mg
Maureen Callahan, Cooking Light, MARCH 2009
Sunday, April 12, 2009
Spinach and Strawberry Salad
Today for Easter I brought a spincach salad that I got from my mom. It was so easy and really good that I know I will be making it again soon. As as much of the Strawberries and Almonds you want. The only change I made was reducing the sugar in the dressing by half. Thanks for the recipe, Mom!
Spinach and Strawberry Salad
Spinach
Strawberries (hulled and quartered)
Almonds (toasted and salted...I just use Almond Accents)
Red onion (optional)
Dressing: one egg yolk
1/2 cup olive oil
1/2 cup sugar
Juice of one lemon
Spinach and Strawberry Salad
Spinach
Strawberries (hulled and quartered)
Almonds (toasted and salted...I just use Almond Accents)
Red onion (optional)
Dressing: one egg yolk
1/2 cup olive oil
1/2 cup sugar
Juice of one lemon
Saturday, April 11, 2009
CrockPot Pasta Fagioli Recipe
I loved this recipe. I think I enjoyed it more than the rest of my family, but since I am in charge of the cooking, we will be eating this recipe again.
CrockPot Pasta Fagioli Recipe (http://www.crockpot365.com/)
The Ingredients.
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used Barilla's Mini Bow-Tie Pasta)
The Directions.
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot. Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot.Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4.
When the vegetables are tender, stir in the 1/2 cup of dry pasta.Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of parmesan cheese if you have it.
CrockPot Pasta Fagioli Recipe (http://www.crockpot365.com/)
The Ingredients.
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used Barilla's Mini Bow-Tie Pasta)
The Directions.
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot. Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot.Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4.
When the vegetables are tender, stir in the 1/2 cup of dry pasta.Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of parmesan cheese if you have it.
Chicken Curry in a Hurry
I like how quick and easy this meal is. Sometimes I used leftover chicken and sometimes a rotisserie chicken. Whenever rotisserie chicken are on sale, I buy one or two and take the meat and put it in Ziploc bags to freeze it. Then it can be used in a variety of meals for awhile.
The kids like this dish as long as I don't give them a lot of onions on their plate. This is another meal that I like to make more rice than the recipe calls for.
Chicken Curry in a Hurry (http://www.realsimple.com/)
Yield
Makes 4 to 8 servings
Ingredients
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
1 rotisserie chicken
2 cups cooked white rice (optional)
1/4 cup fresh cilantro leaves, roughly chopped
Preparation
Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat. Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Nutritional Information
Calories: 180 (60% from fat)
Fat: 12g (sat 6g)
Protein: 2g
Carbohydrate: 16g
Fiber: 0g
Cholesterol: 33mg
Sodium: 136mg
Kate Merker, Real Simple, MARCH 2007
The kids like this dish as long as I don't give them a lot of onions on their plate. This is another meal that I like to make more rice than the recipe calls for.
Chicken Curry in a Hurry (http://www.realsimple.com/)
Yield
Makes 4 to 8 servings
Ingredients
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
1 rotisserie chicken
2 cups cooked white rice (optional)
1/4 cup fresh cilantro leaves, roughly chopped
Preparation
Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat. Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Nutritional Information
Calories: 180 (60% from fat)
Fat: 12g (sat 6g)
Protein: 2g
Carbohydrate: 16g
Fiber: 0g
Cholesterol: 33mg
Sodium: 136mg
Kate Merker, Real Simple, MARCH 2007
Taco Soup
I have been trying to find easier recipes to make on the days that I am at school teaching. I recently came across this website about a women who make a crock pot meal for the entire year of 2008. I know I will be trying a lot of recipes from her. Taco soup was the first.
The kids especially Cameron loved this soup, so I know I will make it again.
Taco Soup http://www.crockpot365.blogspot.com/
The Ingredients:
--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 can tomatoes and chiles
--1 packet taco seasoning
--1 packet ranch dressing mix (I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream and tortilla chips for embelishment (optional, unless you're in my house. then it's mandatory.)
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans--stir.
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
The kids especially Cameron loved this soup, so I know I will make it again.
Taco Soup http://www.crockpot365.blogspot.com/
The Ingredients:
--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 can tomatoes and chiles
--1 packet taco seasoning
--1 packet ranch dressing mix (I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream and tortilla chips for embelishment (optional, unless you're in my house. then it's mandatory.)
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans--stir.
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
Coq au Vin
This was a family favorite and perfect for a Sunday dinner. I serve it with mashed potatoes.
Coq au Vin (www.cookinglight.com)
Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.
Yield
4 servings (serving size: about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)
Ingredients
2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 bacon slices, chopped
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)
Preparation
Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
Nutritional Information
Calories: 353 (29% from fat)
Fat: 11.2g (sat 3.5g,mono 4.4g,poly 1.7g)
Protein: 34.2g
Carbohydrate: 28.7g
Fiber: 3.7g
Cholesterol: 106mg
Iron: 2.8mg
Sodium: 869mg
Calcium: 62mg
Mark Scarbrough, Cooking Light, JANUARY 2008
Coq au Vin (www.cookinglight.com)
Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.
Yield
4 servings (serving size: about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)
Ingredients
2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 bacon slices, chopped
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)
Preparation
Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
Nutritional Information
Calories: 353 (29% from fat)
Fat: 11.2g (sat 3.5g,mono 4.4g,poly 1.7g)
Protein: 34.2g
Carbohydrate: 28.7g
Fiber: 3.7g
Cholesterol: 106mg
Iron: 2.8mg
Sodium: 869mg
Calcium: 62mg
Mark Scarbrough, Cooking Light, JANUARY 2008
Lemon Pepper Shrimp Scampi
We made this a couple weeks ago and it was a hit with the whole family. I can't wait to make it again. The only thing I did a little different was that I made more orzo than the recipe required. I have been a subscriber to Cooking Light magazine for many years and have learned that their portion sizes are small for a growing family like mine.
Lemon Pepper Shrimp Scampi (www.cookinglight.com)
Sautéed asparagus makes a fine accompaniment. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound trimmed asparagus spears; sauté 4 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Yield
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
Ingredients
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Preparation
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Nutritional Information
Calories: 403
Fat: 10.4g (sat 4.8g,mono 2.2g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 34.7g
Fiber: 1.7g
Cholesterol: 276mg
Iron: 4.3mg
Sodium: 549mg
Calcium: 97mg
David Bonom, Cooking Light, MARCH 2009
Lemon Pepper Shrimp Scampi (www.cookinglight.com)
Sautéed asparagus makes a fine accompaniment. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound trimmed asparagus spears; sauté 4 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Yield
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
Ingredients
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Preparation
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Nutritional Information
Calories: 403
Fat: 10.4g (sat 4.8g,mono 2.2g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 34.7g
Fiber: 1.7g
Cholesterol: 276mg
Iron: 4.3mg
Sodium: 549mg
Calcium: 97mg
David Bonom, Cooking Light, MARCH 2009
Welcome to the Evers' Cookbook
I enjoy the act of cooking. I find it therapeutic and I love serving healthy meals to by family. I also love that my kids enjoy helping me cook. I have been talking about starting this blog for a long time. Not that I am an accomplished cook, but mainly because I am always trying new recipes and need a proper way to organize them.
I am going to start this blog with some of our favorite family recipes, just to get them archived. Many in the future I will be adding pictures to the recipes, but I doubt it. I know that some of my friends don't like to cook recipes if they can't see the picture, but don't let it stop you from trying some of my favorite ones.
Hope you enjoy reading along with all the food I am going to make. Now if I could just find someone willing to clean my kitchen after I am done...
I am going to start this blog with some of our favorite family recipes, just to get them archived. Many in the future I will be adding pictures to the recipes, but I doubt it. I know that some of my friends don't like to cook recipes if they can't see the picture, but don't let it stop you from trying some of my favorite ones.
Hope you enjoy reading along with all the food I am going to make. Now if I could just find someone willing to clean my kitchen after I am done...
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