
Send a Meal BlogSaturday, December 11 2010
ingredients
directions1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. 2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices. 3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture. 4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings. * Test Kitchen Tip: You may substitute 4-1/2 cups shredded cabbage or 3-1/2 cups chopped cauliflower for the fennel. Cook as directed. nutrition facts
Friday, December 10 2010
ingredients
directions1. In a 4-quart Dutch oven cook celery, onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes. Stir in ham, paprika, sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed. Cook and stir 5 minutes more. 2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley, and molasses. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 4 servings. nutrition facts
Thursday, December 09 2010
1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.* In a medium bowl, combine steak strips, lime peel, garlic, and cumin. Cover and marinate in the refrigerator for 30 minutes to 4 hours. 2. Preheat oven to 300°F. Lightly coat one side of each tortilla with nonstick cooking spray. Place tortillas, coated sides down, on a tray or clean work surface. Set aside. Coat an unheated extra-large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add steak strips, sweet pepper, and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned and pepper is crisp-tender, stirring occasionally. Remove from heat. Stir in jicama. 3. Divide steak and pepper mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle beef mixture with cheese. Fold tortillas over filling; press down lightly. 4. Coat a clean, unheated extra-large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet; keep warm in the oven while cooking the remaining quesadillas. 5. Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges. *Test Kitchen Tip: For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it. Wednesday, December 08 2010
1. Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions. 2. In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture. 3. In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices. Serve with some of the cooking liquid. Makes 4 servings. Tuesday, December 07 2010
ingredients
directionsPreheat oven to 425°F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170°F). Monday, December 06 2010
Holiday Menus My WayLooking for delicious holiday recipes that fit your budget, skill level, and style? Find a holiday menu that works for you! Answer a few easy questions and get a great holiday menu that will taste great, match your personality, and impress your friends and family. Sunday, December 05 2010
ingredients
directions1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain. 2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm. 3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm. 4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers. 5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings. nutrition facts
Saturday, December 04 2010
ingredients
directions1. Preheat oven to 350 degree F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Stir together apricots, cranberries, honey, and ginger; set aside. 2. Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in another shallow dish; beat lightly with a fork. 3. With a meat mallet, lightly pound each chicken breast between two pieces of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 35 to 40 minutes or until no pink remains. Discard toothpicks. Makes 6 servings. nutrition facts
Friday, December 03 2010
1. Prepare Polenta. 2. In a medium bowl stir together flour, thyme, basil, salt, and pepper. Coat meat with flour mixture. Place meat in a 3-1/2- to 4-quart slow cooker. Add boiling onions, carrots, garlic, and dried rosemary (if using) to cooker. Add broth, 1 cup water and wine to cooker; stir to combine. 3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir parsley, fresh rosemary (if using), and tomato paste into beef mixture in cooker. Serve in bowls with reheated Polenta. Garnish with flat-leaf parsley, if desired. Polenta: In a large saucepan bring 3 1/2 cups milk just to a simmer. Meanwhile, in a small mixing bowl combine 1 cup cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally. Pour into a greased 2-quart square baking dish. Cover with foil and chill up to 24 hours. To reheat, bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 3 1/2 cups. Thursday, December 02 2010
1. Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside. 2. In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro. Set aside. 3. Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture. 4. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving. Makes 6 (1-cup) servings. *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Wednesday, December 01 2010
ingredients
directions1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to edges of pan. Add sweet pepper strips. Cook and stir for 1 minute. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips. Makes 4 servings. *Note: Be sure area is well ventilated when cooking the hot peppers. nutrition facts
Tuesday, November 30 2010
ingredients
directions1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more. 2. Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3 to 5 minutes or until chicken is cooked through (no pink remains). Uncover and cook to desired consistency. Season to taste with salt and pepper. Makes 4 servings. nutrition facts
Monday, November 29 2010
ingredients
directions1. Heat oil and butter in a large skillet over medium-high heat. Add mushrooms, kosher salt, and pepper. Cook for 3 minutes or until mushrooms are just tender. Add vinegar. Cook and stir for 2 minutes or until most of liquid has evaporated. Set aside. 2. Shape beef into 8 thin patties 3-1/2 to 4 inches in diameter. Place 1/4 of the mushroom mixture in center of 4 of the patties. Top with remaining patties. Pinch together edges of each double patty, making sure all edges are well-sealed. 3. Place burgers on the lightly oiled rack of the grill directly over medium heat. Grill for 12 minutes; turn. Brush burgers with 1/4 cup of the Latino Barbecue Catsup. Grill 12 to 14 minutes more or until an instant-read thermometer inserted into the center registers 160 degree F. Toast buns on grill, if desired. To serve, place the burgers on the buns. Pass remaining Latino Barbecue Catsup. Makes 4 burgers. Latino Barbecue Catsup: Combine 1 cup chopped green onions, 1/4 to 1/2 cup chipotle peppers in adobo sauce, 1 jalapeno pepper, chopped; 2 cloves garlic, minced; 1 tablespoon snipped fresh oregano, and 1/2 teaspoon salt in a food processor bowl. Cover; process until combined. Add 1 cup catsup, 1/4 cup red wine vinegar, and 2 tablespoons olive oil; process until smooth. Makes 1-2/3 cups. Test Kitchen Tip: You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using. nutrition facts
Sunday, November 28 2010
ingredients
directions1. Sprinkle steaks lightly with salt and pepper. In a large skillet cook steaks in hot oil over medium-high heat for 7 to 9 minutes or to desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once halfway through cooking. Transfer steaks to a serving platter; keep warm. 2. In the same skillet cook and stir mushrooms over medium-high heat for 4 to 5 minutes or until tender. Stir in broth and cream. Cook and stir over medium-high heat for 2 minutes. Season sauce to taste with additional salt and pepper. Spoon mushroom mixture over steaks to serve. 3. Makes 4 servings nutrition facts
Saturday, November 27 2010
ingredients
directions1. Thaw trout, if frozen. Rinse trout; pat dry with paper towels. In a small bowl combine lime juice and oil. Brush the inside and outside of each trout with juice mixture. Sprinkle cilantro, salt, and pepper evenly inside the cavity of each fish. 2. For a charcoal grill, place trout in a well-greased grill basket. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until trout begins to flake when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket. Place grill basket on grill rack over heat. Cover; grill as above.) Serve trout with lime wedges. Makes 4 servings. nutrition facts
Friday, November 26 2010
ingredients
directions1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. 2. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker. 3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings. nutrition facts
Thursday, November 25 2010
1. Cook pasta according to package directions; drain and set aside. 2. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. 3. Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink. 4. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs. Makes 2 servings. Wednesday, November 24 2010
ingredients
directions1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours. 2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings. *Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice. nutrition facts
Tuesday, November 23 2010
ingredients
directions1. Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside. 2. For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste. 3. Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas. 4. Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish. 5. Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings. Make-Ahead Tip: Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days. nutrition facts
Monday, November 22 2010
ingredients
directions1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender. 2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings. nutrition facts
Sunday, November 21 2010
For a meatless dinner idea or simple side dish, toss garbanzo beans with tomatoes, feta, mint, and an easy vinaigrette and serve with warm pita wedges.
ingredients
directions1. In large bowl combine beans, tomatoes, feta, and mint. In a screw-top jar combine vinegar, oil, 1 Tbsp. sugar, and 1/2 tsp. black pepper; shake to combine. Pour over salad mixture; set aside. 2. Grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut in wedges. Makes 4 servings. nutrition facts
Saturday, November 20 2010
1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. 2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves. Friday, November 19 2010
1. Place chicken in a 3-1/2- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker. 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Thursday, November 18 2010
ingredients
directions1. Drizzle steaks lightly with olive oil; sprinkle with salt and black pepper. 2. Heat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium-rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir 1 minute or until softened; remove from pan. 3. Add butter and beans to skillet; heat through. Add parsley and cook 1 minute more. Top steaks with garlic and serve with beans. Makes 4 servings. nutrition facts
Wednesday, November 17 2010
ingredients
directions1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside. 2. In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips. 3. In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 4 servings. nutrition facts
Tuesday, November 16 2010
ingredients
directions1. Slice pork 1/2-inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce. 2. In a 12-inch skillet, heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining pickapeppa sauce and pear nectar into the skillet. Return pork to skillet. Cook 5 minutes more or until just a trace of pink remains in pork. Remove pork and vegetables to a serving platter. Continue to boil sauce, uncovered, until slightly thickened. 3. Pour sauce over pork and pear mixture to serve. Sprinkle with parsley. Makes 4 servings. nutrition facts
Monday, November 15 2010
Hearty chicken and rich butternut squash make this soup the perfect warm up after a cold winterday. A nice Asian flair is added with curry powder, making the dish reminiscent of Indianfood. The broth is provided a sweetness with chewy dried apricots. Use care when cutting up your chicken.
directions
Sunday, November 14 2010
1. For chutney, stir together the cranberries or cranberry sauce, juice, figs, sugar, rosemary, and salt, and freshly ground black pepper to taste in a small heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside. 2. Meanwhile, trim fat from meat. Cut meat crosswise into six 1-ounce pieces about 1 inch thick. Press with palm of hand to an even thickness. Cook the pork in hot oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes or until pork is slightly pink in center, turning once. Nutrition Facts Per Serving:
Diabetic ExchangesSaturday, November 13 2010
The herb-flavored butter from this recipe is tucked under the skin of the turkey before roasting it. The butter helps provide flavor to the turkey and helps keep its meat moist. This flavored butter can also be used when roasting chicken to provide the same wonderful herb flavor. You can chat with others to find new side-dish recipes to serve with your turkey. Top ideas for dinner tonight: ingredients
directions
Friday, November 12 2010
ingredients
1 pound boneless beef chuck roast, cut into 3/4-inch cubes 1 tablespoon cooking oil 1-1/2 cups chopped onion (3 medium) 2 cloves garlic, minced 1-1/2 cups Pinot Noir or Burgundy wine 3/4 cup beef broth 1 teaspoon dried thyme, crushed 3/4 teaspoon dried marjoram, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 2 bay leaves 3 cups whole fresh mushrooms 2 cups 3/4-inch pieces carrot (4 medium) 1 cup pearl onions, peeled, or frozen small whole onions 2 tablespoons all-purpose flour 2 tablespoons butter or margarine, softened 2 slices bacon, crisp-cooked, drained, and crumbled 3 cups hot cooked noodles or 1 recipe Mashed Potatoes (see page 00) directions In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles. Makes 6 servings (6 cups) Slow-cooker directions: Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon. Thursday, November 11 2010
his Jamaican-inspired stir-fry recipe features two of the easygoing island's favorite ingredients: pork and sweet potatoes. Also featured are apples, green onions, and that Jamaican staple, jerk seasoning. Make your own Jamaican jerk seasoning by combining crushed red pepper flakes, ground allspice, curry powder, black pepper, dried thyme, ground red pepper, and ground ginger. Top ideas for dinner tonight: ingredients
directions
Wednesday, November 10 2010
Don't settle for regular old turkey tenderloin anymore. In this dish, a delicious creamy mixture of spinach and soft goat or feta cheeseis rolled up between the meat prior to baking for extra flavor. The raw turkey breasts can be refrigerated for up to 24 hours, so it's a great make-ahead meal. Top ideas for dinner tonight: ingredients
directions
Wednesday, November 10 2010
As the winter wind whips against your windows, curl up nice and cozy with a steaming bowl of this creamy chowder. Italian seasoning and Swiss cheese give the soup plenty of zesty flavor, and it goes well with toasted cheese bread. For less hassle, use refrigerated diced potatoes with onions. Top ideas for dinner tonight: ingredients
directionsIn Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered, 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread. Serves 4.Monday, November 08 2010
Refrigerated egg product and fat-free milk slims down this dinnertime headliner. The chicken is dredged in bread crumbs and Parmesan cheese and baked until the juices run clear and the outside is crispy. For the economical choice, use chicken legs or thighs. Top ideas for dinner tonight: ingredients
directions
recipe sourceBHG.com![]() Sunday, November 07 2010
ingredients
directions1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain. 2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish. 3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings. nutrition facts
Saturday, November 06 2010
ingredients
directions1. Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through. 2. Makes 4 (4-ounce) servings 3. Note: If split crab legs are unavailable from your grocer, purchase whole legs. Using kitchen shears, cut through the lighter colored underside of each leg. Lay partially split legs on a cutting board. Cut through each hard shell with a sharp knife, completely splitting the legs. nutrition facts
Friday, November 05 2010
ingredients
directions1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes. 2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. 3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves. To store reserves: Place chili in an airtight container. Seal and chill for up to 3 days. nutrition facts
Thursday, November 04 2010
ingredients
directions1. Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm. 2. Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined. 3. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat. 4. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings. nutrition facts
Wednesday, November 03 2010
ingredients
directions1. In a large skillet, cook chopped onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in chili powder, cumin, cinnamon, and oregano; cook and stir for 1 minute more. Stir in flour. Stir in chicken broth all at once. Cook until thickened and bubbly, stirring constantly. Stir in chocolate until melted. Stir in shredded pork and heat through. 2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with pork, green olives, and red onion slices. Fold tortillas in half, pressing gently. 3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Makes 6 servings. Pulled Pork Master RecipeTrim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker. In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour over pork in cooker. nutrition facts
Tuesday, November 02 2010
1. In a 3-1/2- or 4-quart slow cooker combine tomato sauce, jelly, lime or lemon juice, tapioca, brown sugar, cumin, and red pepper. Place chicken pieces, meaty side down, on sauce mixture. Nutrition Facts Per Serving:
Diabetic ExchangesMonday, November 01 2010
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Nutrition Facts Per Serving:
Diabetic ExchangesSunday, October 31 2010
ingredients
directions1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken. 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings. nutrition facts
Saturday, October 30 2010
Ingredients
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley
Directions
1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Tips:
Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
Nutrition Facts
Calories 180, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 48 mg, Sodium 250 mg, Carbohydrate 6 g, Fiber 1 g, Protein 25 g, Potassium 298 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet Recommended Recipe:
![]() Beef Goulash
Depending on how much heat you like, choose sweet or hot Hungarian paprika to spice this goulash main-dish recipe. Friday, October 29 2010
Ingredients
4 boneless pork loin chops, about 3/4 inch thick (about 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
2 tablespoons finely chopped shallot
2 tablespoons chopped pecans, toasted
2 tablespoons maple-flavored syrup
1 tablespoon melted butter
1 tablespoon snipped fresh thyme
Directions
1. Sprinkle chops with salt and ground black pepper. In a very large skillet heat oil over medium-high heat. Add shallot; cook and stir for 1 minute. Add chops; cook for 9 to 13 minutes or until pork juices run clear (160 degrees F ), turning once halfway through cooking time.
2. Meanwhile, in a small bowl combine pecans, syrup, butter, and thyme. Place cooked pork chops onto 4 dinner plates. Top with syrup mixture.
3. Money-Saving Tip: Switch out the 2 tablespoons shallot for 1/4 cup chopped onion.
Nutrition Facts
Calories 290, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 101 mg, Sodium 242 mg, Carbohydrate 9 g, Total Sugar 4 g, Fiber 0 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet Recommended Recipe:
![]() Italian Pork Chops
The trio of fennel, Italian seasoning, and balsamic vinegar lends authentic Italian flavor to these meaty chops. See RecipeThursday, October 28 2010
Ingredients
1 15-oz. can pumpkin
1 14-oz. can unsweetened coconut milk
1 15-oz. can cannellini beans, drained and rinsed
1 14-oz. can vegetable broth
1 tsp. dried leaf sage, crushed
Salt and ground black pepper
Cracked black peppercorns, optional
Fresh lime slices, optional
Directions
1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.
Nutrition Facts
Calories 285, Total Fat 19 g, Saturated Fat 17 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 729 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 6%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet Recommended Recipe:
![]() Pumpkin-Peanut Butter Soup
Curry powder spices up this bright orange pumpkin soup. For a pretty presentation, add a swirl of plain yogurt on top. See RecipeWednesday, October 27 2010
ingredients
directions1. In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender. 2. Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings. Makes 6 main-dish servings. nutrition facts
Tuesday, October 26 2010
ingredients
directions1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes. 2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeño slices, cilantro, and tomato. Makes 4 servings. 3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100 percent power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above. Makes 4 servings. pMake-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month. nutrition facts
Monday, October 25 2010
ingredients
directions1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl. Sunday, October 24 2010
ingredients
directions1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain. 2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm. 3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm. 4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers. 5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings. nutrition facts
Saturday, October 23 2010
Ingredients
2-1/3 cups dark beer (from 2 bottles)
1 teaspoon each of garlic powder, cayenne pepper and Hungarian paprika
1/2 teaspoon each of red and black pepper blend, chili powder and salt
3 tablespoons plus 1/4 cup brown sugar
3 pounds country-style pork ribs
2 sweet banana peppers
1 teaspoon teaspoon crushed red pepper flakes
1-1/2 cups cider vinegar
4 tablespoons hot sauce
3 tablespoons each of Worcestershire sauce and white balsamic vinegar
1-1/2 tablespoons tomato paste
1 teaspoon each of chipotle hot sauce and spicy brown mustard
1-1/2 cups beef broth
1 tablespoon ground cinnamon
1 small pineapple, peeled and cut into 1-inch-thick slices
1 cup shredded cabbage
1 scallion, chopped
1/4 red onion, thinly sliced and chopped
1 each of poblano pepper and jalapeno pepper, seeded and chopped
3 Fresno chiles or red jalapenos, seeded and chopped
1 pound applewood smoked bacon
5 Kaiser rolls
Directions
1. Heat oven to 325 degrees. Pour 1 cup of the beer in bottom of a baking pan. Put a rack on top (high enough to keep pork off of beer). Mix garlic powder, cayenne, pepper blend, paprika, chili powder, salt and 1 tablespoon of the brown sugar and rub onto pork. Bake at 325 degrees, covered, for 2-1/2 hours or until very tender. Once cooked, shred pork, discarding fat.
2. Meanwhile, roast banana peppers on the grill, then remove skin and seeds. Finely chop and mix with pork.
3. Pour another 1 cup beer in a saucepan. Add 1/4 cup of the brown sugar and the red pepper flakes. Cook over medium-high heat until mixture reduces to 1/2 cup, stirring often, about 10 minutes. Once reduced, add cider vinegar, hot sauce, Worcestershire, 2 tablespoons of white vinegar, the tomato paste, chipotle hot sauce and mustard. Stir until combined. Stir in broth. Simmer 20 minutes. Stir into pork.
4. Blend cinnamon and 1 tablespoon brown sugar. Rub onto pineapple slices. Grill slices over medium heat for about 2 to 4 minutes on each side. Finely chop; set aside.
5. In a large bowl, combine cabbage, scallion, onion and peppers. In separate bowl, whisk together remaining 1/3 cup beer, remaining 1 tablespoon each brown sugar and white vinegar. Pour mixture over cabbage and peppers; toss to combine. Let stand 30 minutes.
6. Cook bacon in oven or panini press until crisp, about 10 minutes. Flip halfway through; drain on paper towels. Crumble and set aside.
7. To serve: Split rolls in half. Stack with pulled pork (a generous portion), 1 tablespoon pineapple and 3 slices of crumbled bacon. Add 2 tablespoons slaw, then bun tops, and serve.
Recommended Recipe:
![]() Shredded Pork Sandwiches
To save on carbohydrates, skip the bun in this easy pork sandwich recipe. To make this potluck-style dish suitable to diabetic food plans, mounds the slow-cooked pork shoulder with a spoonful of broccoli slaw. See RecipeFriday, October 22 2010
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1 small green sweet pepper, chopped
1/2 cup chopped celery (1 stalk)
1 medium carrot, chopped
2 cloves garlic, minced
2-1/2 cups water
2 14-1/2-ounce cans diced tomatoes
1 13- to 15-ounce jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash crushed red pepper
2 ounces spaghetti, broken into 2-inch pieces
Directions
1. In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
2. Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. Garnish with fresh herb sprigs, if you like. Makes 6 servings.
Nutrition Facts
Calories 264, Total Fat 11 g, Cholesterol 48 mg, Sodium 882 mg, Carbohydrate 25 g, Fiber 4 g.
Percent Daily Values are based on a 2,000 calorie diet Recommended Recipe:
![]() Easy Hamburger-Vegetable Soup
Sprinkle the crispy cheesy cracker topping on your favorite soup, stew, or chili. Thursday, October 21 2010
Ingredients
Meatballs:
1 pound 95 percent lean ground beef
1 egg
1/3 cup plain bread crumbs
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Soup:
2 teaspoons olive oil
2 leeks, cleaned and sliced
1 rib celery, sliced
3 cans (14.5 ounces each) low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes
1 small head escarole, chopped (about 6 cups)
1/2 cup uncooked orzo
2 teaspoons lemon juice
1/4 teaspoon hot pepper sauce
Directions
1. Meatballs: In a large bowl, combine beef, egg, bread crumbs, mint, parsley, garlic, lemon zest, salt and black pepper. Stir to mix well. Using your hands or a small scoop, shape the mixture into about 36 meatballs using about 1 heaping tablespoon for each.
2. Soup: Heat the oil in a large pot over medium heat. Add leeks and celery and cook 5 minutes, stirring often, until softened.
3. Stir in the broth, tomatoes and escarole and bring to a boil. Stir in the orzo and return to a boil. Carefully drop in the meatballs and return to a boil.
4. Reduce the heat to medium-low, cover, and cook about 18 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through. Stir in lemon juice and hot pepper sauce.
Nutrition Facts
Calories 282, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 28 mg, Sodium 839 mg, Carbohydrate 28 g, Fiber 5 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet Wednesday, October 20 2010
ingredients
directions1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes. 2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings. nutrition facts
Wednesday, October 20 2010
ingredients
directions1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings. nutrition facts
Tuesday, October 19 2010
ingredients
directions1. Grease and flour a 10-inch fluted tube pan; set aside. 2. In a large mixing bowl combine cake mix, pudding mix, water, oil, and eggs. Beat with an electric mixer on low speed until combined. Beat at medium speed for 2 minutes, scraping side of bowl often. 3. Transfer 1-1/2 cups of batter to another bowl; stir in the chocolate-flavored syrup. Pour light batter into the prepared pan. Spoon chocolate batter over top. Using a knife, gently cut through batters to marble. 4. Bake in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack. 5. Meanwhile, for the icing, melt sweet baking chocolate and butter or margarine over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and 1 tablespoon hot water. Stir in additional hot water, if needed, to reach drizzling consistency. 6. Drizzle cake with icing. Makes 12 servings. nutrition facts
Monday, October 18 2010
ingredients
directions1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. 3. Meanwhile, prepare polenta according to package directions. 4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings. nutrition facts
Sunday, October 17 2010
main dishchicken with capersingredients
![]() side dishes Brown Sugar-Sauced Pears
Combine equal parts mayonnaise and dairy sour cream; stir in purchased basil pesto. Serve with assorted vegetable dippers. In a skillet combine butter, brown sugar and a little lemon juice; add sliced pears. Cook, stirring occasionally just until pears begin to soften. Serve warm. Basil DipSaturday, October 16 2010
Ingredients
12 ounces dried campanelle or cellantani pasta
1 pound bulk Italian sausage
1 large onion, cut in thin wedges
1 medium yellow sweet pepper, cut in bite-size strips
3 cloves garlic, minced
1 24- to 28-ounce jar marinara sauce
1 teaspoon fennel seed, crushed
1 15-ounce carton ricotta cheese
1 egg, lightly beaten
1 8-ounce packaged shredded Italian blend cheeses (2 cups)
Directions
1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
2. In a large skillet cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in marinara sauce, fennel seed, and cooked pasta.
3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Advance preparation
Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed. Nutrition Facts
Calories 636, Total Fat 35 g, Saturated Fat 17 g, Cholesterol 112 mg, Sodium 1133 mg, Carbohydrate 47 g, Fiber 5 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet Friday, October 15 2010
Ingredients
1 lb. ground beef
1 pkg. (about 1 ounce) taco seasoning mix or burrito seasoning mix
1 can (about 16 ounces) refried beans
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1 1/2 cups prepared enchilada sauce
Shredded Cheddar cheese
Directions
1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
3. Bake for 20 minutes or until the enchiladas are hot and bubbling.
Thursday, October 14 2010
Ingredients
4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tsp. dried oregano leaves, crushed
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 can (about 10 ounces) diced tomatoes with green chilies, undrained
1 lb. skinless, boneless chicken thighs, cut into cubes
3/4 lb. cooked ham, diced
2 cups uncooked instant white rice
1 tbsp. drained capers
1/2 cup grated manchego cheese
Directions
1. Stir the broth, oregano, onion, pepper, tomatoes with chilies, chicken and ham in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours*.
3. Stir in the rice and capers. Cover and cook for 5 minutes. Sprinkle with the cheese.
4. *Or on HIGH for 4 to 5 hours.
Tip:
If you are unable to find manchego cheese, use Pecorino Romano or Parmesan cheese. Wednesday, October 13 2010
ingredients
directions1. Prepare sweet potatoes in microwave oven according to package directions. 2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions. 3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4. nutrition facts
Monday, October 11 2010
ingredients
directions1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted. 2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned. 3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4. nutrition facts
Sunday, October 10 2010
ingredients
directions1. Preheat oven to 375 degrees F. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of the cheddar cheese, the cottage cheese, sour cream, onion, and pepper. Transfer mixture to an ungreased 1-1/2-quart baking dish. 2. In a small bowl, combine bread crumbs and, if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese. 3. Bake, uncovered, about 30 minutes or until mixture is heated through and crumbs are golden. Makes 4 servings. nutrition facts
Saturday, October 09 2010
Ingredients
5 tablespoons butter
1 large Vidalia onion, sliced
1 (8-ounce) package sliced mushrooms
2 teaspoons minced garlic
4 (8-ounce) beef tenderloin fillets
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper, divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup red wine
1/4 teaspoon salt
Directions
1. In a large skillet, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.
2. Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.
3. In the same skillet, heat oil over medium heat. Cook steaks for 5 to 6 minutes on each side, or until desired degree of doneness.* Remove from pan and place on a baking sheet in a warm oven.
4. Add flour to drippings in skillet and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through.
5. Spoon sauce over steaks to serve.
Note:
The best way to ensure that meat reaches a safe internal temperature is to use a meat thermometer. This cuts out the guesswork and prevents overcooking or undercooking of meat. According to the USDA, beef tenderloin should be cooked to an internal temperature of at least 145 degrees F. Friday, October 08 2010
Ingredients
2 medium unpeeled potatoes, cut into 1/2-inch pieces
1 large green sweet pepper, cut into strips
1 medium onion, sliced
1 tablespoon quick-cooking tapioca
2 pounds chicken thighs or drumsticks, skinned and fat removed
1 8-ounce can tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 clove garlic, minced
1/4 teaspoon salt
Directions
1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
Nutrition Facts
Calories 282, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 107 mg, Sodium 670 mg, Carbohydrate 30 g, Total Sugar 10 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin C 75%, Calcium 5%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet Thursday, October 07 2010
Ingredients
2 cups diced cooked chicken
1/2 cup uncooked instant white rice
1 can diced tomatoes, drained (14.5 ounces)
1 can condensed cream of chicken soup (10 3/4 ounces)
1 can Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
1 teaspoon Old El Paso® taco seasoning mix (from 1-ounce package)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup broken tortilla chips
Directions
1. Heat oven to 350 degrees F. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
2. Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.
Tip:
High Altitude (3500-6500 ft): No change. Nutrition Facts
Calories 500 (Calories from Fat 210); Total Fat 24g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1530mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 7g); Protein 30g. Daily Values: Vitamin A 25%; Vitamin C 10%; Calcium 25%; Iron 20%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet Wednesday, October 06 2010
ingredients
directions1. In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add mushrooms. Cook, stirring frequently, until mushrooms are tender. Stir in vegetable broth and beans; bring to boiling. Add orzo. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until orzo is tender. Stir in cherry tomatoes, and 3 tablespoons of the oregano; heat through. Sprinkle with remaining oregano, feta, and pepper. Drizzle with olive oil. Makes 4 servings. nutrition facts
Tuesday, October 05 2010
ingredients
directions1. Sprinkle pork chops lightly with salt and pepper. In 12-inch skillet heat 1 tablespoon of the olive oil. Add chops; cook 6 minutes. Turn chops and squeeze juice from 1/2 of one orange over chops. Cook 6 to 8 minutes more or until just pink in center. 2. Meanwhile, in another skillet place green beans with enough water to cover. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until tender. Drain. 3. For fennel salad, juice remaining 1/2 orange in bowl. Stir in honey, remaining olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Peel and slice remaining orange. Add orange, pear, and fennel to the orange juice-honey mixture. 4. Place chops on serving plates with beans; spoon any pan juices over beans. Add fennel salad and top with fennel fronds. Makes 4 servings. nutrition facts
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