
Send a Meal BlogWednesday, December 31 2014
ingredients Per Serving: cal. (kcal) 440, Fat, total (g) 10, chol. (mg) 85, sat. fat (g) 2, carb. (g) 51, fiber (g) 4, pro. (g) 37, sodium (mg) 1220, Percent Daily Values are based on a 2,000 calorie diet Tuesday, December 30 2014
ingredients Per Serving: cal. (kcal) 399, Fat, total (g) 20, chol. (mg) 80, sat. fat (g) 12, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.09, Riboflavin (mg) 0.22, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 1313, Potassium (mg) 412, calcium (mg) 272.61, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet Monday, December 29 2014
ingredients Sunday, December 28 2014
ingredients Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet Saturday, December 27 2014
ingredients Per Serving: cal. (kcal) 372, Fat, total (g) 20, chol. (mg) 51, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 19, vit. A (IU) 22157.14, vit. C (mg) 50.78, Thiamin (mg) 0.46, Riboflavin (mg) 0.38, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.66, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 1146, Potassium (mg) 1223, calcium (mg) 191.84, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet Friday, December 26 2014
Nonstick cooking spray directions Tip To Make Ahead: Prepare as directed through Step 2. Cover and chill for 2 to 24 hours. Bake as directed. NUTRITION INFORMATION Per Serving: cal. (kcal) 178, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 6, vit. A (IU) 142.97, vit. C (mg) 1.43, Thiamin (mg) 0.02, Riboflavin (mg) 0.12, Niacin (mg) 0.06, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 9.74, Cobalamin (Vit. B12) (µg) 0.25, sodium (mg) 233, Potassium (mg) 79, calcium (mg) 37, iron (mg) 1.42, Percent Daily Values are based on a 2,000 calorie diet Thursday, December 25 2014
ingredients Per Serving: cal. (kcal) 677, Fat, total (g) 47, chol. (mg) 172, sat. fat (g) 27, carb. (g) 62, Monosaturated fat (g) 14, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 40, pro. (g) 6, vit. A (IU) 1603.48, vit. C (mg) 2.95, Thiamin (mg) 0.09, Riboflavin (mg) 0.19, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet Wednesday, December 24 2014
ingredients Per Serving: cal. (kcal) 521, Fat, total (g) 18, chol. (mg) 66, sat. fat (g) 7, carb. (g) 72, fiber (g) 5, pro. (g) 24, sodium (mg) 722, Percent Daily Values are based on a 2,000 calorie diet Tuesday, December 23 2014
ingredients Monday, December 22 2014
ingredients Per Serving: cal. (kcal) 277, Fat, total (g) 13, chol. (mg) 25, sat. fat (g) 4, carb. (g) 28, Monosaturated fat (g) 7, fiber (g) 6, pro. (g) 14, vit. A (IU) 13119.36, vit. C (mg) 29.52, sodium (mg) 654, Potassium (mg) 706, calcium (mg) 353.39, Vegetables () 1, Starch () 1.5, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie die Sunday, December 21 2014
ingredients NUTRITION INFORMATION Per Serving: cal. (kcal) 389, Fat, total (g) 22, chol. (mg) 81, sat. fat (g) 10, carb. (g) 39, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 10, vit. A (IU) 194.36, vit. C (mg) 5.9, Thiamin (mg) 0.28, Riboflavin (mg) 0.29, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 492, Potassium (mg) 336, calcium (mg) 111.06, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet Saturday, December 20 2014
ingredients Per Serving: cal. (kcal) 180, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 2, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 3, vit. A (IU) 2040.79, vit. C (mg) 0.59, Thiamin (mg) 0.09, Riboflavin (mg) 0.09, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 173, Potassium (mg) 91, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet Friday, December 19 2014
ingredients Thursday, December 18 2014
ingredients Per Serving: cal. (kcal) 784, Fat, total (g) 33, chol. (mg) 143, sat. fat (g) 20, carb. (g) 103, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 0.97, sugar (g) 84, pro. (g) 6, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0.26, Riboflavin (mg) 0.26, Niacin (mg) 1.93, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 555, Potassium (mg) 77, calcium (mg) 110, iron (mg) 1.97, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet Wednesday, December 17 2014
ingredients directions Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet Tuesday, December 16 2014
ingredients Monday, December 15 2014
ingredients Sunday, December 14 2014
ingredients Per Serving: cal. (kcal) 71, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 36, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet Saturday, December 13 2014
ingredients Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet Friday, December 12 2014
ingredients Per Serving: cal. (kcal) 233, Fat, total (g) 6, chol. (mg) 28, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, fiber (g) 5, pro. (g) 14, vit. C (mg) 8.86, sodium (mg) 436, Potassium (mg) 504, Starch () 2, Lean Meat () 1.5, Percent Daily Values are based on a 2,000 calorie diet Thursday, December 11 2014
ingredients NUTRITION INFORMATION Per Serving: cal. (kcal) 140, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 6, carb. (g) 2, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 8, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 350, Potassium (mg) 48, calcium (mg) 212.03, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet Wednesday, December 10 2014
ingredients Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Tuesday, December 09 2014
ingredients NUTRITION INFORMATION Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 88, sat. fat (g) 9, carb. (g) 0, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 30, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.96, sodium (mg) 934, Potassium (mg) 448, calcium (mg) 20.19, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet Monday, December 08 2014
ingredients Per Serving: cal. (kcal) 487, Fat, total (g) 20, chol. (mg) 91, sat. fat (g) 9, carb. (g) 45, fiber (g) 4, pro. (g) 33, sodium (mg) 1083, Percent Daily Values are based on a 2,000 calorie diet Sunday, December 07 2014
ingredients
directions
Line a 13x9x2-inch baking pan with parchment paper, leaving paper handging over sides. Coat parchment paper with nonstick cooking spray; set aside.
To a very large mixing bowl add gelatin. Pour water over to cover completely; stir to combine.
In a large saucepan combine the granulated sugar, corn syrup, flavored syrup, and salt over medium heat; stirring until sugar is completely melted. Bring sugar mixture to boiling over medium-high heat; attach a candy thermometer to saucepan. Boil 1 to 2 minutes more or until thermometer registers 240 degrees F.
With mixer set to medium speed, pour sugar syrup down side of mixing bowl into gelatin mixture. Increase speed to high; mix 5 minutes until marshmallow mixture is white and fluffy and bowl is cool to touch, about 122 degrees F.
Using a rubber spatula, transfer marshmallow mixture to prepared pan; spread evenly. Add drops of food coloring to mixture, about 2 inches apart. Using a table knife, swirl in coloring. Chill, uncovered, about 4 hours or overnight
Remove from refrigerator. Sift powdered sugar over marshmallow. Turn out onto cutting board; remove any attached paper. Sift powdered sugar over other side. Using a sharp knife coated with powdered sugar (to prevent sticking), cut marshmallow into squares. Place additional powdered sugar in a small bowl; dredge squares. Place additional powdered sugar in a small bowl; dredge squares to coat. Store in refrigerator in an airtight container up to 2 weeks. Makes 117 one-inch marshmallows.
Tip
NUTRITION INFORMATIONPer Serving: cal. (kcal) 35, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 9, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 10, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Saturday, December 06 2014
ingredients
directions
Heat oven to 400 degrees . Coat six 6 oz ceramic ramekins with nonstick cooking spray.
In a large bowl, whisk together milk, eggs, oil, 6 tbsp of the cheese, the oregano, garlic salt, nutmeg and pepper. Whisk in baking mix until smooth; fold in broccoli and onion.
Divide mixture equally among ramekins. Bake at 400 degrees for 15 minutes. Sprinkle remaining 2 tbsp cheese over tops of ramekins and bake for an additional 10 minutes or until internal temperature reaches 160 degrees . Let cool slightly. Run a small knife or an offset spatula around edge of each ramekin and gently unmold.
Serve with tossed salad and sliced tomato, if desired.
Tip
NUTRITION INFORMATIONPer Serving: cal. (kcal) 236, Fat, total (g) 14, chol. (mg) 149, sat. fat (g) 3, carb. (g) 18, fiber (g) 2, pro. (g) 11, sodium (mg) 430, Percent Daily Values are based on a 2,000 calorie diet
Friday, December 05 2014
ingredients
directions
Combine all ingredients in a 2-quart slow cooker. Cover and cook on high-heat setting for 2 1/2 hours. Use a potato masher to coarsely crush the cranberries. Transfer to a medium bowl; cool. Serve at room temperature or cover and chill up to 3 days. If chilled, let stand at room temperature for 1 hour before serving.
If you don't have a 2-quart slow cooker, combine ingredients in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until thickened (no need to crush). Transfer to a bowl and let cool or chill.
NUTRITION INFORMATIONPer Serving: cal. (kcal) 61, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 16, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 0, vit. A (IU) 39.13, vit. C (mg) 8.25, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.24, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 3.64, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 34, Potassium (mg) 118, calcium (mg) 18, iron (mg) 0.52, Percent Daily Values are based on a 2,000 calorie diet
Thursday, December 04 2014
ingredients
Moroccan Spice Blend
directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.
NUTRITION INFORMATIONPer Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, December 03 2014
ingredients
directions
Heat oven to 400 degrees F. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
In a small bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400 degrees F for 20 minutes, then reduce temperature to 350 degrees F and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.
NUTRITION INFORMATIONPer Serving: cal. (kcal) 395, Fat, total (g) 14, chol. (mg) 25, sat. fat (g) 6, carb. (g) 68, fiber (g) 4, pro. (g) 2, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, December 02 2014
ingredients
directions
In a large saucepan heat oil over medium heat. Add onion, sweet pepper, and garlic; cook and stir for about 3 minutes or until vegetables are tender.
Place onion mixture and sausage slices in a 3-1/2- or 4-quart slow cooker. In a small bowl stir together chili sauce, jelly, soy sauce, ginger, and crushed red pepper; pour over mixture in slow cooker.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
Set cooker on high-heat setting. In a small bowl combine cornstarch and the cold water. Stir cornstarch mixture into mixture in slow cooker. Cover and cook for about 15 minutes more or until thickened. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with skewers or decorative toothpicks.
NUTRITION INFORMATIONPer Serving: cal. (kcal) 125, Fat, total (g) 3, chol. (mg) 47, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, pro. (g) 12, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet
Monday, December 01 2014
ingredients
directions
In a large bowl, mix together the ground turkey, spinach, pine nuts, Italian seasoning, salt and pepper. Spread 1/2 cup of the pasta sauce in the bottom of a 10-inch square microwave-safe dish. Fill the uncooked manicotti shells with the meat mixture and place in the dish. (It will be tight but all 14 filled shells will fit.)
Pour broth and remaining pasta sauce evenly over manicotti. Gently press shells into liquid. Cover with microwave-safe plastic wrap; vent one corner. Microwave on HIGH for 25 minutes.
Sprinkle with mozzarella cheese and microwave on HIGH for 3 minutes, uncovered. Allow to stand for 10 minutes before serving. Garnish with grated Parmesan cheese, if desired.
NUTRITION INFORMATIONPer Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 2, carb. (g) 24, fiber (g) 2, pro. (g) 14, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 30 2014
ingredients
directions
In a 4- to 6-quart Dutch oven, brown the chicken in hot vegetable oil over medium heat until no longer pink. Remove from Dutch oven; set aside.
Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.
Add sweet potato and simmer, covered, 10 minutes.
Add browned chicken, carrot and green beans and simmer, covered, 10 minutes.
Add green onions and dillweed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.
NUTRITION INFORMATIONPer Serving: cal. (kcal) 158, Fat, total (g) 4, chol. (mg) 29, sat. fat (g) 0, carb. (g) 21, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 11, vit. A (IU) 8778.25, vit. C (mg) 7.03, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 4.22, Pyridoxine (Vit. B6) (mg) 0.4, Folate (µg) 22.09, Cobalamin (Vit. B12) (µg) 0.05, sodium (mg) 1005, Potassium (mg) 453, calcium (mg) 44, iron (mg) 1.07, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 29 2014
ingredients Per Serving: cal. (kcal) 214, Fat, total (g) 7, chol. (mg) 56, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 23, vit. A (IU) 7288.53, vit. C (mg) 11.81, sodium (mg) 262, Potassium (mg) 483, Vegetables () 0.5, Starch () 0.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Friday, November 28 2014
ingredients
directions
Bring a medium saucepan of salted water to boiling. Add peas; simmer frozen peas 1 minute, or simmer fresh peas 5 minutes. Drain; rinse with cold water. Drain again and cool.
Place avocados and lime juice in medium bowl. With a fork, mash avocados. Add peas, onion, garlic, cilantro, and jalapeno. Season to taste with salt. Place guacamole in a serving bowl. Serve immediately or cover surface with plastic wrap and chill up to 2 hours. Drizzle with olive oil if desired; serve with tortilla chips. Makes 9 servings.
Tip
NUTRITION INFORMATIONPer Serving: cal. (kcal) 69, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 6, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 1, pro. (g) 2, vit. A (IU) 291.54, vit. C (mg) 12.99, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 69, Potassium (mg) 215, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
Thursday, November 27 2014
2 pounds russet potatoes, peeled and chopped directions Tip Make Ahead: Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above. NUTRITION INFORMATION Per Serving: cal. (kcal) 163, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 616.96, vit. C (mg) 12.69, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 2.05, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 41.51, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 205, Potassium (mg) 353, calcium (mg) 28.13, iron (mg) 1.88, Percent Daily Values are based on a 2,000 calorie diet Wednesday, November 26 2014
ingredients NUTRITION INFORMATION Per Serving: cal. (kcal) 531, Fat, total (g) 30, chol. (mg) 98, sat. fat (g) 12, carb. (g) 58, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 34, pro. (g) 5, vit. A (IU) 680.26, vit. C (mg) 7.09, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 267, Potassium (mg) 247, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet Tuesday, November 25 2014
2 cups all-purpose flour Browned Butter Frosting 1/3 cup butter
2 3 ounce packages cream cheese, softened
Storage To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. NUTRITION INFORMATION Per Serving: cal. (kcal) 190, Fat, total (g) 11, chol. (mg) 26, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 2, sodium (mg) 113, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet Monday, November 24 2014
1 12 - 14 pound turkey directions NUTRITION INFORMATION Per Serving: cal. (kcal) 186, Fat, total (g) 6, chol. (mg) 110, sat. fat (g) 2, carb. (g) 0, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 0, pro. (g) 31, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.17, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 100, Potassium (mg) 252, calcium (mg) 30.29, iron (mg) 1.8, Lean Meat () 4, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet Sunday, November 23 2014
ingredients Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet Saturday, November 22 2014
2 tablespoons extra-virgin olive oil directions NUTRITION INFORMATION Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet Friday, November 21 2014
ingredients
directions
In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.
Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.
Variation
nutrition information
Per Serving: cal. (kcal) 548, Fat, total (g) 25, chol. (mg) 57, sat. fat (g) 9, carb. (g) 60, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 22, vit. A (IU) 1068.98, vit. C (mg) 39.56, sodium (mg) 1385, calcium (mg) 70.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet Thursday, November 20 2014
ingredients
directions
Preheat oven to 325 degrees F. Cook barley according to package directions using chicken broth in place of water and adding cracked black pepper.
Meanwhile, in a large skillet heat butter cook onion and squash in butter over medium heat covered, until just tender, stirring occasionally, about 10 minutes. Remove from heat; stir in cooked barely, chard, walnuts, and Parmesan cheese.
Transfer to a 3-quart rectangular baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through (165 degrees F).
Tip
nutrition information
Per Serving: cal. (kcal) 189, Fat, total (g) 12, chol. (mg) 19, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 3, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 6, vit. A (IU) 4850, vit. C (mg) 12.34, Thiamin (mg) 0.16, Riboflavin (mg) 0.09, Niacin (mg) 1.2, Pyridoxine (Vit. B6) (mg) 0.17, Folate (µg) 24.52, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 374, Potassium (mg) 305, calcium (mg) 123, iron (mg) 1.2, Percent Daily Values are based on a 2,000 calorie diet Wednesday, November 19 2014
ingredients
directions
In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
Bake, covered, in a 325 degrees oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.
nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 20, chol. (mg) 68, sat. fat (g) 12, carb. (g) 24, fiber (g) 2, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 17.12, sodium (mg) 319, calcium (mg) 80.77, iron (mg Tuesday, November 18 2014
ingredients
Sweetened Whipped Cream
directions
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter; stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.
Sweetened Whipped Cream
In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with the chilled beaters of an electric mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat.
nutrition information
Per Serving: cal. (kcal) 435, Fat, total (g) 13, chol. (mg) 18, sat. fat (g) 5, carb. (g) 77, Monosaturated fat (g) 3, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 26, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 1.77, sodium (mg) 284, calcium (mg) 100.97, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet Monday, November 17 2014
ingredients
Greek Tomato Sauce
directions
Preheat oven to 350 degrees F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.
Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.
Greek Tomato Sauce
In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.
nutrition information
Per Serving: cal. (kcal) 104, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 3, carb. (g) 5, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 6, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.03, Riboflavin (mg) 0.09, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 448, Potassium (mg) 222, calcium (mg) 40.39, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet Sunday, November 16 2014
ingredients
directions
Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
nutrition information
Per Serving: cal. (kcal) 153, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 15, pro. (g) 17, sodium (mg) 453, Potassium (mg) 207, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet Saturday, November 15 2014
ingredients
Buttermilk Dumplings
Fried Sage Leaves
directions
In 4-quart Dutch oven cook mushrooms and onions in hot oil over medium heat 6 to 8 minutes until liquid has evaporated. Stir in flour until combined. Add broth all at once; cook and stir until thickened and bubbly. Stir in chicken, peas, olives, lemon juice, and sage. Return to boiling.
Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup. Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean. To serve sprinkle with green onion and Fried Sage Leaves.
Buttermilk Dumplings
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir in green onions and parsley. Add buttermilk and olive oil; stir until moistened.
Fried Sage Leaves
Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 2, carb. (g) 37, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 6, pro. (g) 25, vit. A (IU) 242.95, vit. C (mg) 7.68, Thiamin (mg) 0.36, Riboflavin (mg) 0.45, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 776, Potassium (mg) 352, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet Friday, November 14 2014
ingredients
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tips:
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
nutrition information
Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Thursday, November 13 2014
ingredients
directions
In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 28, chol. (mg) 145, sat. fat (g) 15, carb. (g) 12, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 728.85, vit. C (mg) 1.77, Thiamin (mg) 0.16, Riboflavin (mg) 0.54, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.71, sodium (mg) 1134, Potassium (mg) 471, calcium (mg) 474.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet Wednesday, November 12 2014
ingredients
Apricot BBQ Sauce:
Chicken:
directions
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
Apricot BBQ sauce:
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
Chicken:
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet Tuesday, November 11 2014
ingredients
directions
Combine blanched almonds, carrots, onion and celery in slow cooker. Pick through lentils and rinse. Add lentils to slow cooker along with bouillon cubes, curry powder, salt, garlic and 7 cups water.
Cover and slow cook on HIGH for 4 hours or LOW for 6 hours. Uncover and puree with an immersion blender until smooth (alternately, transfer soup in batches to a blender and puree until smooth). Stir in heavy cream and heat through. Garnish with cilantro and additional blanched almonds, if desired.
nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 16, chol. (mg) 31, sat. fat (g) 6, carb. (g) 40, fiber (g) 6, pro. (g) 18, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet Monday, November 10 2014
ingredients
directions
Lightly coat a 5 1/2- or 6-quart slow cooker with cooking spray. Add 1 cup of the spaghetti sauce. Add frozen ravioli from one package and the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti sauce from first jar. Add ravioli from remaining package and remaining 1 cup mozzarella cheese. Pour spaghetti sauce from second jar over mixture in cooker.
Cover; cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 1/2 to 3 hours. Turn off cooker. Sprinkle ravioli mixture with Parmesan cheese. Cover; let stand for 15 minutes before serving.
nutrition information
Per Serving: cal. (kcal) 510, Fat, total (g) 18, chol. (mg) 78, sat. fat (g) 8, carb. (g) 67, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 5, sugar (g) 15, pro. (g) 26, vit. A (IU) 1360.53, vit. C (mg) 10.63, sodium (mg) 1551, calcium (mg) 413.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet Sunday, November 09 2014
ingredients
directions
Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
Tips:
Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.
nutrition information
Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 78, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 41, vit. A (IU) 5344.92, vit. C (mg) 20.67, sodium (mg) 279, Potassium (mg) 850, iron (mg) 4.5, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet Saturday, November 08 2014
ingredients
directions
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.
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 information
Per Serving: cal. (kcal) 264, Fat, total (g) 12, chol. (mg) 47, sat. fat (g) 5, carb. (g) 24, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 16, vit. A (IU) 1117.58, vit. C (mg) 17.71, Thiamin (mg) 0.06, Riboflavin (mg) 0.16, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 633, Potassium (mg) 285, calcium (mg) 191.84, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet Friday, November 07 2014
ingredients
directions
Spray 3-1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1-1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 15, chol. (mg) 85, sat. fat (g) 5, carb. (g) 31, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 6, pro. (g) 34, vit. A (IU) 194, vit. C (mg) 12, sodium (mg) 1390, calcium (mg) 151, iron (mg) 5, Starch () 2, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Thursday, November 06 2014
ingredients
directions
Allow eggs to stand at room temperature for 30 minutes. Grease a 2-quart square baking dish; set aside. In a Dutch oven cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Return potatoes to the pan.
Preheat oven to 350 degrees F. Lightly mash potatoes with a potato masher. Stir in brown sugar, half-and-half, melted butter, orange peel, orange juice, and salt. Cool for 5 minutes. In a small bowl lightly beat the egg yolks with a fork. Stir the egg yolks into the sweet potato mixture. Transfer sweet potato mixture to the prepared baking dish.
Bake, uncovered, for 15 minutes. Meanwhile, for meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
Sprinkle pecans evenly over hot potatoes. Immediately spread or pipe meringue over top, carefully sealing to edge. Bake for 15 minutes or until browned and an instant-read thermometer inserted into the meringue reads 160 degrees F.
Variation
nutrition information
Per Serving: cal. (kcal) 338, Fat, total (g) 14, chol. (mg) 91, sat. fat (g) 5, carb. (g) 49, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 27, pro. (g) 6, vit. A (IU) 16057.12, vit. C (mg) 4.24, Thiamin (mg) 0.15, Riboflavin (mg) 0.2, Niacin (mg) 0.84, Pyridoxine (Vit. B6) (mg) 0.32, Folate (µg) 23.58, Cobalamin (Vit. B12) (µg) 0.23, sodium (mg) 262, Potassium (mg) 521, calcium (mg) 78, iron (mg) 1.42, Percent Daily Values are based on a 2,000 calorie diet Wednesday, November 05 2014
ingredients
directions
Place chicken in a large skillet; add the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is no longer pink (180 degrees F). Drain chicken. When chicken is cool enough to handle, remove meat from bones; discard bones. Chop chicken; refrigerate until needed. In a large pot combine Homemade Chicken Stock and lentils; bring to boiling over medium-high heat. Reduce heat. Simmer, covered, about 30 minutes or until lentils are tender.
Meanwhile, in another large skillet heat oil over medium-high heat. Add onions, carrots, and celery. Cook 8 to 10 minutes or until onions are tender and carrots and celery are starting to soften. Remove skillet from heat and add the red wine. Return skillet to heat; continue cooking until wine is reduced by half.
Carefully add vegetable mixture, cooked chicken, pumpkin, tomatoes, cumin, oregano, and the 1/2 teaspoon chili powder to lentil mixture in pot. Simmer, covered, about 15 minutes or until carrots and celery are tender. Stir in the hot sauce and serve. If desired, dollop each serving with yogurt and sprinkle with additional chili powder.
nutrition information
Per Serving: cal. (kcal) 296, Fat, total (g) 6, chol. (mg) 42, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 13, sugar (g) 9, pro. (g) 22, vit. A (IU) 15823.26, vit. C (mg) 16.46, Thiamin (mg) 0.3, Riboflavin (mg) 0.23, Niacin (mg) 4.5, Pyridoxine (Vit. B6) (mg) 0.44, Folate (µg) 150.99, Cobalamin (Vit. B12) (µg) 0.11, sodium (mg) 367, Potassium (mg) 745, calcium (mg) 100, iron (mg) 4.63, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet Tuesday, November 04 2014
ingredients
directions
Cut beef into small pieces, if necessary, and toss with Greek seasoning.
In a large skillet, heat oil over medium-high heat. Add beef, half at a time, and cook, stirring 2 to 3 minutes or until browned.
Divide beef among warmed pitas. Top with tomato, cucumber, and feta. Drizzle ranch dressing over filled pitas. Serve extra ranch dressing on the side, if desired.
nutrition information
Per Serving: cal. (kcal) 457, Fat, total (g) 24, carb. (g) 37, fiber (g) 2, pro. (g) 24, calcium (mg) 108, Percent Daily Values are based on a 2,000 calorie diet Monday, November 03 2014
ingredients
directions
Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.
Tip
nutrition information
Per Serving: cal. (kcal) 421, Fat, total (g) 22, chol. (mg) 259, sat. fat (g) 11, carb. (g) 36, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 21, vit. A (IU) 972, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 708, Potassium (mg) 837, calcium (mg) 313, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet Sunday, November 02 2014
ingredients
directions
In a 3-1/2- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
Tip
nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 35.43, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 612, Potassium (mg) 448, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet Saturday, November 01 2014
ingredients
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet Friday, October 31 2014
ingredients
directions
Line a large baking sheet with parchment. Pour melted semisweet chocolate onto parchment and spread into a 9x12 inch rectangle about 1/4 inch thick; refrigerate until hardened, about 20 minutes.
Pour melted white chocolate onto the semisweet layer and quickly spread evenly. Immediately sprinkle surface with pepitas, mini M&M's and nonpareils. Chill and break into pieces.
Thursday, October 30 2014
ingredients
directions
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
Ladle chowder into bowls; top with basil. Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).
nutrition information
Per Serving: cal. (kcal) 245, Fat, total (g) 15, chol. (mg) 152, sat. fat (g) 8, carb. (g) 14, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 10, pro. (g) 15, vit. A (IU) 1118, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1056, Potassium (mg) 599, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet Wednesday, October 29 2014
ingredients
directions
Preheat oven to 375 degrees F. In a large saucepan combine gravy and pesto; stir in Grilled & Ready® Diced Chicken and vegetables. Bring to boiling, stirring frequently. Divide chicken mixture evenly among six 8-ounce casseroles.
Unroll and separate breadsticks. Arrange one breadstick on top of each casserole, curling into spirals to fit. Set remaining breadsticks aside. If desired, sprinkle casseroles with Parmesan cheese and oregano.
Bake about 15 minutes or until breadsticks are golden. Bake remaining breadsticks according to package directions.
Serving Suggestion:
Serve with a tossed green salad and remaining baked breadsticks.
nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 14, chol. (mg) 60, sat. fat (g) 4, carb. (g) 39, fiber (g) 4, pro. (g) 26, vit. A (IU) 7289, vit. C (mg) 9, sodium (mg) 1152, calcium (mg) 71, Percent Daily Values are based on a 2,000 calorie diet Tuesday, October 28 2014
ingredients
directions
In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
nutrition information
Per Serving: cal. (kcal) 441, Fat, total (g) 35, chol. (mg) 428, sat. fat (g) 14, carb. (g) 17, fiber (g) 2, pro. (g) 18, vit. A (IU) 1506, vit. C (mg) 19, sodium (mg) 884, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet Monday, October 27 2014
ingredients
directions
In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.
Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.
For sauce:
In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.
nutrition information
Per Serving: cal. (kcal) 337, Fat, total (g) 20, chol. (mg) 57, sat. fat (g) 9, carb. (g) 25, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 1, pro. (g) 17, sodium (mg) 482, Percent Daily Values are based on a 2,000 calorie diet Sunday, October 26 2014
Ingredients
Preparation
NutritionPer serving : 271 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 112 mg Cholesterol; 37 g Carbohydrates; 20 g Protein; 10 g Fiber; 502 mg Sodium; 751 mg Potassium 2 Carbohydrate Serving Exchanges: 2 starch, 1 vegetable, 2 lean meat Tips & Notes
Saturday, October 25 2014
ingredients
Apricot BBQ Sauce:
Chicken:
directions
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
Apricot BBQ sauce:
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
Chicken:
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet Friday, October 24 2014
ingredients
directions
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.
Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. Kellogg's® has reduced the sodium content of Rice Krispies® to meet current consumer flavor- and nutrition-preferences. Rice Krispies® Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.
nutrition information
Per Serving: cal. (kcal) 140, Fat, total (g) 1, carb. (g) 33, pro. (g) 1, vit. A (IU) 729, vit. C (mg) 9, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet Thursday, October 23 2014
ingredients
directions
Grease bottom and 1/2 inch up sides of two 7-1/2x3-1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.
Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).
nutrition information
Per Serving: cal. (kcal) 191, Fat, total (g) 11, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, fiber (g) 1, pro. (g) 4, vit. A (RE) 93, vit. C (mg) 1, sodium (mg) 180, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet Tuesday, October 21 2014
ingredients
directions
Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, salt and black pepper.
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
Note
nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 4, chol. (mg) 101, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 42, vit. A (IU) 874.62, vit. C (mg) 41.92, Thiamin (mg) 0.16, Riboflavin (mg) 0.24, Niacin (mg) 0.22, Pyridoxine (Vit. B6) (mg) 1.17, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 1708, Potassium (mg) 694, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet Monday, October 20 2014
ingredients
directions
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
Make Ahead Tip
nutrition information
Per Serving: cal. (kcal) 861, Fat, total (g) 36, chol. (mg) 212, sat. fat (g) 13, carb. (g) 64, fiber (g) 3, pro. (g) 68, sodium (mg) 2795, Percent Daily Values are based on a 2,000 calorie diet Monday, October 20 2014
ingredients
directions
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.
Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.
nutrition information
Per Serving: cal. (kcal) 306, Fat, total (g) 10, chol. (mg) 23, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 18, vit. A (IU) 5274.55, vit. C (mg) 9.92, Thiamin (mg) 0.28, Riboflavin (mg) 0.28, Niacin (mg) 2.73, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 46.34, Cobalamin (Vit. B12) (µg) 0.52, sodium (mg) 400, Potassium (mg) 360, calcium (mg) 272, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet Sunday, October 19 2014
ingredients
directions
In a large skillet, cook beef over medium heat until brown, stirring to break meat into small pieces. Drain off fat. In a 5- or 6-quart slow cooker, combine cooked beef, salsa, mushrooms, carrots, sweet peppers, tomato paste, basil, oregano, salt, cayenne pepper, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Reserve and store* 5 cups of the meat mixture; use for Spicy Beef Taco Salad (see recipe below). Serve remaining meat mixture on toasted kaiser rolls. Makes 6 servings.
Storage
nutrition information
Per Serving: cal. (kcal) 294, Fat, total (g) 8, chol. (mg) 36, sat. fat (g) 3, carb. (g) 37, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 18, vit. A (IU) 1798, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 756, Potassium (mg) 369, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet Saturday, October 18 2014
ingredients
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet Friday, October 17 2014
ingredients
Apple-Jalapeno Chutney
directions
Prepare Apple-Jalapeno Chutney.
Meanwhile, combine orange juice, oil, ginger, brown sugar, scallions, coriander, cinnamon, salt and pepper in a medium bowl; whisk to blend. Add the chicken; turn to coat with the marinade. Cover and marinate in the refrigerator for at least 30 minutes or for up to 6 hours.
Preheat oven to 400 degrees F. Coat a 7-by-11-inch or similar shallow baking dish with cooking spray. Arrange the chicken breasts in the baking dish and pour the marinade directly over them. Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake until the chicken is no longer pink in the center, 20 to 25 minutes more. (An instant-read thermometer inserted in the center should register 170 degrees F.) Let cool in the pan for 5 to 10 minutes, then serve with the chutney on the side.
Apple-Jalapeno Chutney
Heat oil in a large nonreactive skillet over medium heat. Add onion and bay leaf; reduce heat to medium-low. Cook, stirring often, until softened and translucent, 9 to 10 minutes. Stir in apples and cook for 3 minutes, stirring often. Add brown sugar, jelly, orange juice, vinegar and lemon juice. Bring the mixture to a low boil, then simmer over medium-low heat, stirring, just until the apples are tender and liquid is reduced by one-third, 2 to 3 minutes. Remove from heat and transfer to a bowl. Let cool. Serve at room temperature or chilled.
Tips:
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Ingredient Note: You can find jalapeno jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.
nutrition information
Per Serving: cal. (kcal) 196, Fat, total (g) 8, chol. (mg) 63, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 5, fiber (g) 2, pro. (g) 24, sodium (mg) 353, Potassium (mg) 382, Vegetables () 0.5, Fruit () 0.5, Other Carb () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Thursday, October 16 2014
ingredients
directions
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.
nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Wednesday, October 15 2014
ingredients
directions
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
nutrition information
Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet Tuesday, October 14 2014
ingredients
directions
Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 8, chol. (mg) 110, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 38, vit. A (IU) 3838.63, vit. C (mg) 32.48, sodium (mg) 445, Percent Daily Values are based on a 2,000 calorie diet Monday, October 13 2014
ingredients
directions
In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.
nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 25, chol. (mg) 92, carb. (g) 63, sodium (mg) 535, Percent Daily Values are based on a 2,000 calorie diet Sunday, October 12 2014
ingredients
directions
Heat a Dutch oven over high heat. Add sausage, onion and pepper; cook 5 minutes, until onion begins to brown. Add tomatoes, water, rice, garlic and Cajun seasoning; stir until combined. Bring to a boil; reduce heat and simmer, covered, 15 minutes, until rice is tender.
Stir in shrimp. Return to a boil; reduce heat and simmer, covered, 2 to 3 minutes more, until shrimp turn opaque.
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 18, chol. (mg) 178, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 29, sodium (mg) 1178, Percent Daily Values are based on a 2,000 calorie diet Saturday, October 11 2014
ingredients
directions
Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg. Set aside.
In a very large mixing bowl, beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
Transfer one-third (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly.
Bake in a 350 degrees oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
If you like, sift powdered sugar over cake just before serving.
Note
nutrition information
Per Serving: cal. (kcal) 478, Fat, total (g) 29, chol. (mg) 53, sat. fat (g) 5, carb. (g) 51, Monosaturated fat (g) 7, Polyunsaturated fat (g) 16, fiber (g) 3, sugar (g) 25, pro. (g) 4, vit. A (IU) 6316.73, vit. C (mg) 6.5, Thiamin (mg) 0.24, Riboflavin (mg) 0.22, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 456, Potassium (mg) 217, calcium (mg) 60.58, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet Friday, October 10 2014
ingredients
directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
Tip:
To make slicing easier, freeze the beef for 1 hour.
Thursday, October 09 2014
ingredients
directions
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut into 4 to 8 pieces. Set aside. Preheat oven to 450 degrees F. Line two baking sheets with foil; lightly coat with nonstick spray. In bowl combine chili powder, salt, dill, and pepper; set aside.
Scrub potatoes; cut in 1/2-inch thick wedges. In bowl toss potatoes with oil to coat. Add 1/2 teaspoon of the chili powder mixture; toss to coat. Arrange potatoes in single layer on one prepared baking sheet. Bake 10 minutes.
Meanwhile, pour buttermilk in shallow dish. In another shallow dish combine panko, garlic, and remaining chili powder mixture. Dip fish in buttermilk, turning to coat and allowing excess to drip off. Dip in panko mixture, coating both sides. Place fish on second baking sheet. Lightly coat with nonstick spray. Measure thickness.
Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork and potatoes are tender. Sprinkle fish with fresh dill. Serve with vinegar. Makes 4 servings.
nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 13, chol. (mg) 54, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 5, pro. (g) 22, vit. A (IU) 10010, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 449, Potassium (mg) 759, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet Wednesday, October 08 2014
ingredients
Corn Bread Dumplings
directions
Trim fat from meat. Cut meat into 1/2-inch cubes. In a 3-1/2- or 4-quart slow cooker, stir together meat, onion, sweet pepper, undrained chili beans with chili gravy, drained kidney or pinto beans, undrained tomatoes, broth, chipotle chile peppers or crushed red pepper, cumin, garlic salt, and oregano.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. If you have an oval slow cooker, using two spoons, drop all of the Corn Bread Dumplings dough into small mounds onto the bubbling mixture in slow cooker. (If you have a round cooker, preheat oven to 400 degrees F. Drop half of the Corn Bread Dumplings dough onto the bubbling mixture. Spoon remaining batter into two or three greased muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.)
Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Top each serving with cheddar cheese. If desired, garnish with green onion strips.
Corn Bread Dumplings
In a large bowl combine corn muffin mix, cheese, and green onions. In a small bowl beat egg with a fork; stir in sour cream. Stir egg mixture into cheese mixture.
Tip
nutrition information
Per Serving: cal. (kcal) 529, Fat, total (g) 17, chol. (mg) 101, sat. fat (g) 6, carb. (g) 61, fiber (g) 9, pro. (g) 35, sodium (mg) 1256, Percent Daily Values are based on a 2,000 calorie diet Tuesday, October 07 2014
ingredients
directions
Build a charcoal fire or heat a gas grill.
Place the ground chuck in a large bowl and add the Heinz 57 Sauce and salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties.
When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done.
Slice the buns in half and toast cut side down on the grill.
To serve, place 1 mini burger on the bottom half of each of the rolls. Place cheese on top of the burgers. Place the bacon on top of the cheese, add ketchup and cover with the top half. Serve.
Monday, October 06 2014
ingredients
directions
Heat oven to 350 degrees F. In a small bowl, stir sugar and cinnamon.
In a large bowl, stir cereals, pretzels, popcorn and cranberries. Drizzle with vegetable oil and hot pepper sauce, then sprinkle with sugar mixture. Stir to coat.
Spread mixture onto a rimmed baking sheet and bake at 350 degrees F for 20 minutes, stirring twice. Allow to cool.
nutrition information
Per Serving: cal. (kcal) 95, Fat, total (g) 3, chol. (mg) 17, carb. (g) 16, fiber (g) 1, pro. (g) 1, sodium (mg) 178, Percent Daily Values are based on a 2,000 calorie diet Monday, October 06 2014
ingredients
directions
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.
nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Sunday, October 05 2014
ingredients
directions
Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray.
In a large bowl stir together flour, 1/2 cup Sugar In The Raw, baking powder, cinnamon and salt. Set aside.
In another bowl, whisk egg whites lightly. Stir in pumpkin, orange juice, milk and oil. Add to dry ingredients with the pecans, stirring just until mixed.
Fill muffin cups 23 full. Sprinkle with remaining 2 tablespoons Sugar In The Raw. Bake 15 to 20 minutes.
nutrition information
Per Serving: cal. (kcal) 163, Fat, total (g) 4, carb. (g) 30, pro. (g) 3, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet Saturday, October 04 2014
ingredients
directions
For filling:
In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling; secure with clean kitchen string or wooden toothpicks.
Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.
Tip
nutrition information
Per Serving: cal. (kcal) 261, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 3, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet Friday, October 03 2014
ingredients
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