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
Tuesday, April 28, 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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