Ingredients
* 1 (18 ounce) package potato gnocchi
* 1 cup diced zucchini
* 1/2 cup chopped sweet yellow pepper
* 2 teaspoons olive oil
* 1/4 cup prepared pesto
* 1 cup chopped tomatoes
* Toasted pine nuts
Directions
1. Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Sprinkle with pine nuts if desired.
Monday, April 18, 2011
Eggplant Casserole (Moussaka)
Ingredients:
* 2 medium eggplants
* 2 teaspoons salt
* 1 pound lean ground beef
* 1 can (14.5 ounces) tomatoes, drained
* 1 can (8 ounces) tomato sauce
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon oregano
* dash cinnamon
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* 2 1/2 cups shredded cheddar cheese
* 2 eggs, slightly beaten
Preparation:
Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.
* 2 medium eggplants
* 2 teaspoons salt
* 1 pound lean ground beef
* 1 can (14.5 ounces) tomatoes, drained
* 1 can (8 ounces) tomato sauce
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon oregano
* dash cinnamon
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* 2 1/2 cups shredded cheddar cheese
* 2 eggs, slightly beaten
Preparation:
Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.
Edamame Salad Recipe (by Terri Isabella-Jordan)
Ingredients
* 12 cherry tomatoes, halved
* ¾ cup corn
* 1 ½ cups shelled edamame
* 1 avocado, diced
* Dressing
* 2 Tablespoons lime juice
* 2 Tablespoons cilantro ( I add more)
* 1 Tablespoon olive oil
* 1 teaspoon salt
* 1/8 teaspoon pepper
* Romaine lettuce ( optional - I do not use)
Directions
1. Cook corn and edamame. (I steamed frozen veggies for 4 minutes.) Run cold water over the veggies to cool. Drain completely.
2. In small bowl, whisk lime juice, salt and pepper. While whisking, slowly add oil.
3. In medium bowl, combine corn, edamame, tomatoes, avocado and cilantro. Pour lime dressing over salad and toss.
4. Chill
* 12 cherry tomatoes, halved
* ¾ cup corn
* 1 ½ cups shelled edamame
* 1 avocado, diced
* Dressing
* 2 Tablespoons lime juice
* 2 Tablespoons cilantro ( I add more)
* 1 Tablespoon olive oil
* 1 teaspoon salt
* 1/8 teaspoon pepper
* Romaine lettuce ( optional - I do not use)
Directions
1. Cook corn and edamame. (I steamed frozen veggies for 4 minutes.) Run cold water over the veggies to cool. Drain completely.
2. In small bowl, whisk lime juice, salt and pepper. While whisking, slowly add oil.
3. In medium bowl, combine corn, edamame, tomatoes, avocado and cilantro. Pour lime dressing over salad and toss.
4. Chill
Easy Slow Cooker Meatballs
Ingredients
* 1 1/2 pounds ground beef
* 1 1/4 cups Italian seasoned bread crumbs
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1 medium yellow onion, chopped
* 1 egg, beaten
* 1 (28 ounce) jar spaghetti sauce
* 1 (16 ounce) can crushed tomatoes
* 1 (14.25 ounce) can tomato puree
Directions
1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
* 1 1/2 pounds ground beef
* 1 1/4 cups Italian seasoned bread crumbs
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1 medium yellow onion, chopped
* 1 egg, beaten
* 1 (28 ounce) jar spaghetti sauce
* 1 (16 ounce) can crushed tomatoes
* 1 (14.25 ounce) can tomato puree
Directions
1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Easy slow cooker chicken
Ingredients
* 4 skinless, boneless chicken breast halves
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 cup white rice
Directions
1. Cut chicken breasts into large chunks.
2. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
* 4 skinless, boneless chicken breast halves
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 cup white rice
Directions
1. Cut chicken breasts into large chunks.
2. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
Easy Peach Cobbler
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 9 inch cobbler
Ingredients
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 3/4 cup white sugar
* 3/4 cup milk
* 1/4 cup butter
* 2 cups sliced fresh peaches
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
2. Blend together flour, baking powder, sugar, and milk.
3. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Nutritional Information open nutritional information
Amount Per Serving Calories: 200 | Total Fat: 6.4g | Cholesterol: 17mg
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 9 inch cobbler
Ingredients
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 3/4 cup white sugar
* 3/4 cup milk
* 1/4 cup butter
* 2 cups sliced fresh peaches
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
2. Blend together flour, baking powder, sugar, and milk.
3. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Nutritional Information open nutritional information
Amount Per Serving Calories: 200 | Total Fat: 6.4g | Cholesterol: 17mg
Easy Chili Relleno Casserole
POINTS® Value: 4
Servings: 6
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy
The heat is on with this spicy casserole. To turn it down, skip the chipotle peppers and use another small can of mild diced green chilies instead.
Ingredients
1 spray(s) cooking spray
1 tsp olive oil
1 small onion(s), chopped
1 1/2 Tbsp canned chipotle peppers, drained, chopped
6 3/4 oz canned green chili peppers, mild, diced, drained
3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
3/4 cup(s) shredded reduced-fat Monterey Jack cheese
1 cup(s) fat-free egg substitute
3/4 cup(s) light sour cream
2 medium plum tomato(es), seeded and chopped
Instructions
* Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
* Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
* In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
* Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
* Flavor Booster: Tart-tasting green tomatillo salsa makes a refreshing topping for the casserole. You’ll find tomatillo salsa in ethnic sections of supermarkets and gourmet food stores.
Servings: 6
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy
The heat is on with this spicy casserole. To turn it down, skip the chipotle peppers and use another small can of mild diced green chilies instead.
Ingredients
1 spray(s) cooking spray
1 tsp olive oil
1 small onion(s), chopped
1 1/2 Tbsp canned chipotle peppers, drained, chopped
6 3/4 oz canned green chili peppers, mild, diced, drained
3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
3/4 cup(s) shredded reduced-fat Monterey Jack cheese
1 cup(s) fat-free egg substitute
3/4 cup(s) light sour cream
2 medium plum tomato(es), seeded and chopped
Instructions
* Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
* Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
* In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
* Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
* Flavor Booster: Tart-tasting green tomatillo salsa makes a refreshing topping for the casserole. You’ll find tomatillo salsa in ethnic sections of supermarkets and gourmet food stores.
Curry Chicken and Broccoli Casserole Recipe (by Fire Wife Katie)
Some other fire wives and I were discussing how we have to put up with the presence of women out there who would gladly take our men off our hands. This recipe is probably one of the top ten reasons why my firefighter would never leave me. It's not gourmet, but this is the meal my firefighter would eat if he could only have one dish while stranded on a deserted island. Sure, that 21 year old clingy girl may be beautiful, intelligent, fun, and may not have this 32 year old body that's given birth three times, but can she make chicken and broccoli casserole? No?? I didn't think so!
Well, I guess she can now.
Oh well, at least I have the other 9 reasons why my firefighter would never leave me!
Prep time: 20 minutes United States American
Cook time: 45 minutes Servings: 6
Watch related videos
Rating: 4.8/5
Average 4.8/5
3 votes
Ingredients
* 3 boneless, skinless chicken breasts
* 16 oz (one bag) frozen broccoli florets
* 2 tbsp butter
* 1 can cream of chicken soup
* 1 1/2 cups mayonnaise
* 1/2 tsp thyme
* 1/2 tsp savory
* 1/2 tsp rosemary
* 1/2 tsp curry powder
* 1/4 tsp sage
* A pinch of salt
* 2 cups Monterrey Jack cheese, shredded.
* Salt and pepper to taste
Directions
1. Preheat oven to 350. Grill or fry the chicken breasts until done, approximately 8 minutes on each side, medium-high heat or until no longer pink in the middle.
2. While the chicken is cooking, slightly under-cook the broccoli according to package directions. Add butter to the drained broccoli and salt to taste. Layer the broccoli in the bottom of a large casserole dish.
3. Combine in a large mixing bowl the cream of chicken soup, mayonnaise, seasonings, and 1 cup of the shredded cheese. Cut the chicken into 1/2 inch cubes and season with salt and pepper to taste. Fold the chicken pieces into the mayonnaise mixture.
4. Layer the chicken on top of the broccoli, and sprinkle the top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder. Bake at 350 for 45 minutes.
Well, I guess she can now.
Oh well, at least I have the other 9 reasons why my firefighter would never leave me!
Prep time: 20 minutes United States American
Cook time: 45 minutes Servings: 6
Watch related videos
Rating: 4.8/5
Average 4.8/5
3 votes
Ingredients
* 3 boneless, skinless chicken breasts
* 16 oz (one bag) frozen broccoli florets
* 2 tbsp butter
* 1 can cream of chicken soup
* 1 1/2 cups mayonnaise
* 1/2 tsp thyme
* 1/2 tsp savory
* 1/2 tsp rosemary
* 1/2 tsp curry powder
* 1/4 tsp sage
* A pinch of salt
* 2 cups Monterrey Jack cheese, shredded.
* Salt and pepper to taste
Directions
1. Preheat oven to 350. Grill or fry the chicken breasts until done, approximately 8 minutes on each side, medium-high heat or until no longer pink in the middle.
2. While the chicken is cooking, slightly under-cook the broccoli according to package directions. Add butter to the drained broccoli and salt to taste. Layer the broccoli in the bottom of a large casserole dish.
3. Combine in a large mixing bowl the cream of chicken soup, mayonnaise, seasonings, and 1 cup of the shredded cheese. Cut the chicken into 1/2 inch cubes and season with salt and pepper to taste. Fold the chicken pieces into the mayonnaise mixture.
4. Layer the chicken on top of the broccoli, and sprinkle the top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder. Bake at 350 for 45 minutes.
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup
1 pkg. Home style Egg Noodles
5-10 potatoes, peeled and diced
2 carrots, peeled and sliced
4 chicken bouillon cubes
4 10.75oz. cans cream of chicken soup
2 i6 oz containers sour cream
1 large chicken breasts, cooked and cut into bite sized pieces
Salt to taste
Cook noodles according to package directions. Drain well and set aside.Place potatoes and carrots in a large pot and add enough water to just cover. Add chicken bouillon and cook vegetables until just tender. Don't drain the water!! Add the cream of chicken, sour cream, cooked chicken and noodles. Heat through. Salt to taste.
Makes 12-15 servings!
1 pkg. Home style Egg Noodles
5-10 potatoes, peeled and diced
2 carrots, peeled and sliced
4 chicken bouillon cubes
4 10.75oz. cans cream of chicken soup
2 i6 oz containers sour cream
1 large chicken breasts, cooked and cut into bite sized pieces
Salt to taste
Cook noodles according to package directions. Drain well and set aside.Place potatoes and carrots in a large pot and add enough water to just cover. Add chicken bouillon and cook vegetables until just tender. Don't drain the water!! Add the cream of chicken, sour cream, cooked chicken and noodles. Heat through. Salt to taste.
Makes 12-15 servings!
Corn on the Cob Slow Cooker
Corn on the Cob
Fix-It and Forget-It Diabetic, p. 190
Donna Conto, Saylorsburg, PA
Makes 6 servings
Ideal slow cooker size: 5-6-qt.
6 small (5½-6½” long) ears of corn (in husk)
½ cup water
1. Remove silk from corn, as much as possible, but leave husks on.
2. Cut off ends of corn so ears can stand in the cooker.
3. Add water.
4. Cover. Cook on Low 2-3 hours.
Fix-It and Forget-It Diabetic, p. 190
Donna Conto, Saylorsburg, PA
Makes 6 servings
Ideal slow cooker size: 5-6-qt.
6 small (5½-6½” long) ears of corn (in husk)
½ cup water
1. Remove silk from corn, as much as possible, but leave husks on.
2. Cut off ends of corn so ears can stand in the cooker.
3. Add water.
4. Cover. Cook on Low 2-3 hours.
Crockpot Hamburger Casserole
A hamburger casserole recipe with potatoes, carrots, peas and onions and tomato soup.
Cook Time: 7 hours
Total Time: 7 hours
Ingredients:
* 2 large potatoes, sliced
* 2 to 3 medium carrots, sliced
* 1 can of peas, well drained
* 1 cup chopped onion
* 2 ribs of celery, sliced
* 1 1/2 pounds lean ground beef, browned
* 1 can condensed tomato soup
* 1 soup can of water
Preparation:
Layer each of vegetables in order in slow cooker/Crock Pot; season each layer with salt and pepper. Put the browned ground beef on top of the celery. Mix the tomato soup with water and pour over the layers.
Cover and cook in crockpot on LOW for 6 to 8 hours, stirring occasionally.
From BFRAN
Related Recipes
Cook Time: 7 hours
Total Time: 7 hours
Ingredients:
* 2 large potatoes, sliced
* 2 to 3 medium carrots, sliced
* 1 can of peas, well drained
* 1 cup chopped onion
* 2 ribs of celery, sliced
* 1 1/2 pounds lean ground beef, browned
* 1 can condensed tomato soup
* 1 soup can of water
Preparation:
Layer each of vegetables in order in slow cooker/Crock Pot; season each layer with salt and pepper. Put the browned ground beef on top of the celery. Mix the tomato soup with water and pour over the layers.
Cover and cook in crockpot on LOW for 6 to 8 hours, stirring occasionally.
From BFRAN
Related Recipes
CrockPot Chicken Adobo Recipe
--3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.)
--1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
--4 cloves garlic, chopped
--1 tsp black pepper
--1/2 tsp salt
--1/2 cup apple cider vinegar (can use regular white)
--4 bay leaves
--1 1/2 cups shredded carrots
--1 yellow onion, sliced in rings
The Directions.
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.
I used a 6.5 quart crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger.
I had a 5 pound chicken. I did skin it, and I am certainly getting better at skinning chickens.
Rub the chicken with salt, pepper, and crushed garlic. If using a whole chicken, shove 2 bay leaves inside. Set aside.
Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot---I used the bagged shredded carrot to save time. Put the chicken on top. Pour in the soy sauce and vinegar.
Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness.
I cooked our whole chicken on high for exactly 4 hours. It was fully cooked, but completely fell apart. The vinegar is such a tenderizer that I wouldn't attempt this again with bone-in chicken--the bones freak me out with the kids.
--1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
--4 cloves garlic, chopped
--1 tsp black pepper
--1/2 tsp salt
--1/2 cup apple cider vinegar (can use regular white)
--4 bay leaves
--1 1/2 cups shredded carrots
--1 yellow onion, sliced in rings
The Directions.
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.
I used a 6.5 quart crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger.
I had a 5 pound chicken. I did skin it, and I am certainly getting better at skinning chickens.
Rub the chicken with salt, pepper, and crushed garlic. If using a whole chicken, shove 2 bay leaves inside. Set aside.
Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot---I used the bagged shredded carrot to save time. Put the chicken on top. Pour in the soy sauce and vinegar.
Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness.
I cooked our whole chicken on high for exactly 4 hours. It was fully cooked, but completely fell apart. The vinegar is such a tenderizer that I wouldn't attempt this again with bone-in chicken--the bones freak me out with the kids.
Sunday, April 17, 2011
Crockpot Cabbage Rolls
Ingredients:
* 2 lbs. ground beef
* 3/4 c. cooked rice
* 1 lg. egg
* 1 onion, chopped fine
* 1/2 tsp. salt & pepper
* 1 large head of cabbage
* 1 can condensed tomato soup
* 1 can (14.5 ounces) tomatoes
* 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
* salt and pepper to taste
Preparation:
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
Serves 6 to 8.
* 2 lbs. ground beef
* 3/4 c. cooked rice
* 1 lg. egg
* 1 onion, chopped fine
* 1/2 tsp. salt & pepper
* 1 large head of cabbage
* 1 can condensed tomato soup
* 1 can (14.5 ounces) tomatoes
* 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
* salt and pepper to taste
Preparation:
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
Serves 6 to 8.
Crockpot Butternut Squash
Ingredients:
* 1 butternut squash, about 2 pounds, peeled, seeded and diced
* 1 can (14-1/2-ounce) diced tomatoes, undrained
* 1 can (12 to 15-ounces) corn, drained, or 1 1/2 cups corn kernels
* 1/2 cup chopped onion
* 1 clove garlic, finely minced
* 1 sweet green bell pepper, cut in 1/2 inch pieces
* 1/2 cup chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon plus 2 teaspoons tomato paste
Preparation:
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Remove 1/2 cup of the cooking liquid; blend with tomato paste. Stir tomato paste mixture into slow cooker. Cook 30 minutes longer or until mixture is slightly thickened and heated through. Serves 6.
* 1 butternut squash, about 2 pounds, peeled, seeded and diced
* 1 can (14-1/2-ounce) diced tomatoes, undrained
* 1 can (12 to 15-ounces) corn, drained, or 1 1/2 cups corn kernels
* 1/2 cup chopped onion
* 1 clove garlic, finely minced
* 1 sweet green bell pepper, cut in 1/2 inch pieces
* 1/2 cup chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon plus 2 teaspoons tomato paste
Preparation:
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Remove 1/2 cup of the cooking liquid; blend with tomato paste. Stir tomato paste mixture into slow cooker. Cook 30 minutes longer or until mixture is slightly thickened and heated through. Serves 6.
Creamy garden Spaghetti
1/2 pound fresh broccoli, broken into florets
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside.
Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat. Yield: 4 servings.
1-1/2 cups sliced zucchini
1-1/2 cups sliced fresh mushrooms
1 large carrots, sliced
1 tablespoon olive oil
8 ounces uncooked spaghetti
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 vegetable bouillon cube or 2 teaspoons chicken bouillon granules
1 teaspoon dried thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside.
Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat. Yield: 4 servings.
Coconut Chicken Fingers
1 cup pecans, chopped
1 cup corn flake crumbs
1/2 cup sweetened flaked coconut
2 eggs, beaten
1 Tbl milk
1/2 cup flour
1/4 tsp salt
8 chicken tenders, cut in half leng
3 Tbl butter, melted
Process pecans in food processor until finely chopped. Add corn flake crumbs and coconut. Pulse to blend. Place in a shallow dish. In a separate dish, whisk together eggs and milk. In yet another dish, combine flour and salt. Dip chicken strips in flour mixture until completely coated. Dip flour coated chicken into egg mixture, then into pecan crumb mixture. Press coating onto chicken. Place coated chicken on a foil-lined, buttered baking sheet. Drizzle with melted butter. Bake at 400° for 10 to 15 minutes, until golden brown and cooked through. Allow to cool completely. Place cooked chicken strips into freezer and allow to freeze. When completely frozen, transfer strips to freezer bag. Label and return to freezer.
To serve: Thaw. Heat in microwave or in toaster oven. Serve with Marmalade Dipping Sauce.
1 cup corn flake crumbs
1/2 cup sweetened flaked coconut
2 eggs, beaten
1 Tbl milk
1/2 cup flour
1/4 tsp salt
8 chicken tenders, cut in half leng
3 Tbl butter, melted
Process pecans in food processor until finely chopped. Add corn flake crumbs and coconut. Pulse to blend. Place in a shallow dish. In a separate dish, whisk together eggs and milk. In yet another dish, combine flour and salt. Dip chicken strips in flour mixture until completely coated. Dip flour coated chicken into egg mixture, then into pecan crumb mixture. Press coating onto chicken. Place coated chicken on a foil-lined, buttered baking sheet. Drizzle with melted butter. Bake at 400° for 10 to 15 minutes, until golden brown and cooked through. Allow to cool completely. Place cooked chicken strips into freezer and allow to freeze. When completely frozen, transfer strips to freezer bag. Label and return to freezer.
To serve: Thaw. Heat in microwave or in toaster oven. Serve with Marmalade Dipping Sauce.
Chow Mein
1 16 oz pkg Chinese egg noodles
1 4 oz pork chop
3 Tbl peanut oil
1 cup onion, chunked
1/2 cup snow peas
1/2 cup frozen French green beans
1/4 cup bean sprouts
1 Tbl peanut oil
3 green onions, sliced
2 Tbl soy sauce
1 Tbl chili sauce
Cook Chinese noodles in boiling, salted water for the shortest recommended cooking time on package directions. Do not overcook. Drain and rinse under cold running water. Set aside. Bake pork chop for about 20 minutes or until cooked through. Cool and cut into thin strips. In large skillet, heat peanut oil. Add onion, pork strips, snow peas, green beans and bean sprouts. Stir-fry for about 1 minute. Remove from pan. Heat the remaining oil in the same pan. Add the green onions and noodles. Stir in about half the pork and vegetable mixture. Add soy sauce and stir-fry for about 1 minute. Transfer to large serving dish. Pour the remaining pork and vegetable mixture on the top of the noodles. Sprinkle with chili sauce and serve.
1 4 oz pork chop
3 Tbl peanut oil
1 cup onion, chunked
1/2 cup snow peas
1/2 cup frozen French green beans
1/4 cup bean sprouts
1 Tbl peanut oil
3 green onions, sliced
2 Tbl soy sauce
1 Tbl chili sauce
Cook Chinese noodles in boiling, salted water for the shortest recommended cooking time on package directions. Do not overcook. Drain and rinse under cold running water. Set aside. Bake pork chop for about 20 minutes or until cooked through. Cool and cut into thin strips. In large skillet, heat peanut oil. Add onion, pork strips, snow peas, green beans and bean sprouts. Stir-fry for about 1 minute. Remove from pan. Heat the remaining oil in the same pan. Add the green onions and noodles. Stir in about half the pork and vegetable mixture. Add soy sauce and stir-fry for about 1 minute. Transfer to large serving dish. Pour the remaining pork and vegetable mixture on the top of the noodles. Sprinkle with chili sauce and serve.
Chinese Triangles
1/2 lb lean ground beef
1 cup bean sprouts
1/2 cup sliced water chestnuts, finely chopped
2 Tbl onion, minced
1 env beef and mushroom soup mix
2 8 oz cans refrigerated crescent roll dough
In a skillet, combine ground beef with bean sprouts, water chestnuts, onion and dry soup mix. Cook until beef is browned and onion is tender. Separate dough into triangles. Place about 1 tablespoon filling on each triangle. Fold dough over filling and pinch corners together to seal edges. Place on an ungreased baking sheet. Bake, uncovered at 375° for 15 minutes or until golden brown. Allow to cool. Place baking sheet in freezer until triangles are frozen. Transfer triangles to freezer bag. Label and freeze.
To serve: Heat in microwave. For crisper crust, broil or heat in toaster oven. Serve with Sweet and Sour sauce.
1 cup bean sprouts
1/2 cup sliced water chestnuts, finely chopped
2 Tbl onion, minced
1 env beef and mushroom soup mix
2 8 oz cans refrigerated crescent roll dough
In a skillet, combine ground beef with bean sprouts, water chestnuts, onion and dry soup mix. Cook until beef is browned and onion is tender. Separate dough into triangles. Place about 1 tablespoon filling on each triangle. Fold dough over filling and pinch corners together to seal edges. Place on an ungreased baking sheet. Bake, uncovered at 375° for 15 minutes or until golden brown. Allow to cool. Place baking sheet in freezer until triangles are frozen. Transfer triangles to freezer bag. Label and freeze.
To serve: Heat in microwave. For crisper crust, broil or heat in toaster oven. Serve with Sweet and Sour sauce.
Chile Relleno's Recipe
Ingredients
* 12 Anaheim chile peppers, charred and peeled
* 1 pound Cheddar cheese, cut into strips
* 1 cup milk
* 1 cup all-purpose flour
* 1 egg, beaten
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon canola oil
* 1/2 cup all-purpose flour for coating
Directions
1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
* 12 Anaheim chile peppers, charred and peeled
* 1 pound Cheddar cheese, cut into strips
* 1 cup milk
* 1 cup all-purpose flour
* 1 egg, beaten
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon canola oil
* 1/2 cup all-purpose flour for coating
Directions
1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Chile Relleno's Recipe
Ingredients
* 12 Anaheim chile peppers, charred and peeled
* 1 pound Cheddar cheese, cut into strips
* 1 cup milk
* 1 cup all-purpose flour
* 1 egg, beaten
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon canola oil
* 1/2 cup all-purpose flour for coating
Directions
1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Chili Rellenos (How to tips)
Learn all the tricks to making a great chile relleno. Allow yourself a little extra time the first time you make it, but after that it will seem easy. Make sure you have all the tools and ingredients assembled first. You can omit the flour for a low-carb version.
Difficulty: Average
Time Required: 15 to 20 minutes
Here's How:
1. Roast the chiles*
Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.
2. Remove the seeds
Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.
3. Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.
4. Prepare the chiles
This step is optional Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.
5. Prepare batter
For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.
6. Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.
7. Drain excess oil
Remove chiles from the oil and drain on paper towels.
Tips:
1. Use cold eggs for the batter.
2. Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
3. The flour should be a very light coat. It helps the batter stick to the chile.
4. Monterey Jack and Queso Blanco work well for Chile Rellenos
What You Need:
* 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
* 3-6 large eggs (approx. 1 egg for 2 chiles)
* 1/4 cup flour (optional)
* Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
* Deep fryer or a large pan with 2 inches of oil
* Pinch of salt
* Paper towels for draining
Difficulty: Average
Time Required: 15 to 20 minutes
Here's How:
1. Roast the chiles*
Roast and peel each chile and let them cool. *If fresh chiles are unavailable, use canned whole green chiles.
2. Remove the seeds
Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.
3. Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.
4. Prepare the chiles
This step is optional Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.
5. Prepare batter
For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.
6. Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.
7. Drain excess oil
Remove chiles from the oil and drain on paper towels.
Tips:
1. Use cold eggs for the batter.
2. Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
3. The flour should be a very light coat. It helps the batter stick to the chile.
4. Monterey Jack and Queso Blanco work well for Chile Rellenos
What You Need:
* 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
* 3-6 large eggs (approx. 1 egg for 2 chiles)
* 1/4 cup flour (optional)
* Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
* Deep fryer or a large pan with 2 inches of oil
* Pinch of salt
* Paper towels for draining
Chicken with Stuffing
* 8 (4 ounce) boneless, skinless chicken breast halves
* 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
* 2-1/2 cups water
* 1/2 cup butter or margarine, melted
* 2 (6 ounce) packages corn bread stuffing mix
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.
* 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
* 2-1/2 cups water
* 1/2 cup butter or margarine, melted
* 2 (6 ounce) packages corn bread stuffing mix
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.
Friday, April 15, 2011
Chicken with Stuffing
* 8 (4 ounce) boneless, skinless chicken breast halves
* 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
* 2-1/2 cups water
* 1/2 cup butter or margarine, melted
* 2 (6 ounce) packages corn bread stuffing mix
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.
* 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
* 2-1/2 cups water
* 1/2 cup butter or margarine, melted
* 2 (6 ounce) packages corn bread stuffing mix
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.
Chicken with Mushroom Gravy
2 lbs boneless skinless chicken breast
1 tsp salt
1/4 tsp pepper
1 1/2 cups mushrooms, sliced
1/4 cup chicken broth
1 10.75 oz can cream of mushroom soup
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Sprinkle with salt and pepper. Add mushrooms. Mix broth and soup . Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove chicken from slow cooker and allow to cool. (Shred the chicken or leave it in pieces.) Stir together flour and sour cream. Stir into sauce. Allow to cool. Place chicken and sauce in freezer bag. Label and freeze.
To serve: Thaw. Heat and stir until smooth, thick and bubbly.
1 tsp salt
1/4 tsp pepper
1 1/2 cups mushrooms, sliced
1/4 cup chicken broth
1 10.75 oz can cream of mushroom soup
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Sprinkle with salt and pepper. Add mushrooms. Mix broth and soup . Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove chicken from slow cooker and allow to cool. (Shred the chicken or leave it in pieces.) Stir together flour and sour cream. Stir into sauce. Allow to cool. Place chicken and sauce in freezer bag. Label and freeze.
To serve: Thaw. Heat and stir until smooth, thick and bubbly.
Slow Cooker Ratatouille
Myron's crockpot ratatouille is made with zucchini, eggplant, tomatoes, and seasonings.
Ingredients:
1 Jar spaghetti sauce
1 Eggplant, chopped (peeled or unpeeled)
2 Tomatoes, chopped coarse
2 small Zucchini, sliced
1 Green bell pepper in 1" pieces
1 large Onion, chopped
3 Cloves garlic minced
1 teaspoon basil leaves
1 teaspoon oregano
(red pepper flakes, to taste)
Preparation:
In large bowl, combine all ingredients; mix well. Pour into slow cooker. Cover; cook on LOW for 8 - 10 hours.
Good hot or cold. I sometimes make bruschetta, by toasting Italian or French bread slices in the broiler with a large dollop of ratatouille on them....until bubbly. Sprinkle with Parmesan cheese if you like.
A quick "gourmet" lunch for your guests! Also good in tortillas, crepes or omelettes!
Serves 4 to 6
Ratatouille Recipe shared by Myron M.
Ingredients:
1 Jar spaghetti sauce
1 Eggplant, chopped (peeled or unpeeled)
2 Tomatoes, chopped coarse
2 small Zucchini, sliced
1 Green bell pepper in 1" pieces
1 large Onion, chopped
3 Cloves garlic minced
1 teaspoon basil leaves
1 teaspoon oregano
(red pepper flakes, to taste)
Preparation:
In large bowl, combine all ingredients; mix well. Pour into slow cooker. Cover; cook on LOW for 8 - 10 hours.
Good hot or cold. I sometimes make bruschetta, by toasting Italian or French bread slices in the broiler with a large dollop of ratatouille on them....until bubbly. Sprinkle with Parmesan cheese if you like.
A quick "gourmet" lunch for your guests! Also good in tortillas, crepes or omelettes!
Serves 4 to 6
Ratatouille Recipe shared by Myron M.
Slow Cooker Ratatouille
Myron's crockpot ratatouille is made with zucchini, eggplant, tomatoes, and seasonings.
Ingredients:
1 Jar spaghetti sauce
1 Eggplant, chopped (peeled or unpeeled)
2 Tomatoes, chopped coarse
2 small Zucchini, sliced
1 Green bell pepper in 1" pieces
1 large Onion, chopped
3 Cloves garlic minced
1 teaspoon basil leaves
1 teaspoon oregano
(red pepper flakes, to taste)
Preparation:
In large bowl, combine all ingredients; mix well. Pour into slow cooker. Cover; cook on LOW for 8 - 10 hours.
Good hot or cold. I sometimes make bruschetta, by toasting Italian or French bread slices in the broiler with a large dollop of ratatouille on them....until bubbly. Sprinkle with Parmesan cheese if you like.
A quick "gourmet" lunch for your guests! Also good in tortillas, crepes or omelettes!
Serves 4 to 6
Ratatouille Recipe shared by Myron M.
Ingredients:
1 Jar spaghetti sauce
1 Eggplant, chopped (peeled or unpeeled)
2 Tomatoes, chopped coarse
2 small Zucchini, sliced
1 Green bell pepper in 1" pieces
1 large Onion, chopped
3 Cloves garlic minced
1 teaspoon basil leaves
1 teaspoon oregano
(red pepper flakes, to taste)
Preparation:
In large bowl, combine all ingredients; mix well. Pour into slow cooker. Cover; cook on LOW for 8 - 10 hours.
Good hot or cold. I sometimes make bruschetta, by toasting Italian or French bread slices in the broiler with a large dollop of ratatouille on them....until bubbly. Sprinkle with Parmesan cheese if you like.
A quick "gourmet" lunch for your guests! Also good in tortillas, crepes or omelettes!
Serves 4 to 6
Ratatouille Recipe shared by Myron M.
Chicken Squares
1 3 oz pkg cream cheese
3 Tbl butter, melted
2 cups boneless skinless chicken breast, cooked, chopped
1 Tbl onion, minced
1/4 tsp salt
1/8 tsp pepper
2 Tbl milk
1 8 oz can refrigerated crescent roll dough
2 Tbl butter, melted
3/4 cup seasoned croutons, crushed
Combine cream cheese and melted butter. Add chicken, onion, salt, pepper and milk. Separate dough into 4 rectangles, pressing together perforations. Spoon 1/2 cup filling onto each rectangle. Fold dough over filling and press edges to seal. Brush tops with melted butter and sprinkle with crumbs. Bake at 350° for 20 to 25 minutes. Allow to cool. Place each in sandwich bag. Place individually wrapped squares into freezer bag. Label and freeze. To freeze unbaked Chicken Squares, combine filling ingredients and place in a freezer bag. Label and freeze.
To serve: Baked: Thaw and heat. Unbaked: Thaw filling. Seal in dough. Brush with melted butter and top with crumbs. Bake at 350° for 20 to 25 minutes.
3 Tbl butter, melted
2 cups boneless skinless chicken breast, cooked, chopped
1 Tbl onion, minced
1/4 tsp salt
1/8 tsp pepper
2 Tbl milk
1 8 oz can refrigerated crescent roll dough
2 Tbl butter, melted
3/4 cup seasoned croutons, crushed
Combine cream cheese and melted butter. Add chicken, onion, salt, pepper and milk. Separate dough into 4 rectangles, pressing together perforations. Spoon 1/2 cup filling onto each rectangle. Fold dough over filling and press edges to seal. Brush tops with melted butter and sprinkle with crumbs. Bake at 350° for 20 to 25 minutes. Allow to cool. Place each in sandwich bag. Place individually wrapped squares into freezer bag. Label and freeze. To freeze unbaked Chicken Squares, combine filling ingredients and place in a freezer bag. Label and freeze.
To serve: Baked: Thaw and heat. Unbaked: Thaw filling. Seal in dough. Brush with melted butter and top with crumbs. Bake at 350° for 20 to 25 minutes.
Chicken Rice and Green Bean Casserole
Ingredients
* 1 (6 ounce) package wild rice (such as Uncle Ben's ®)
* 3 cups water
* 1 tablespoon vegetable oil
* 1 pound skinless, boneless chicken breast meat - cut into chunks
* 1 (14.5 ounce) can French-cut green beans, drained
* 1 (10.75 ounce) can cream of mushroom soup
* 1 cup mayonnaise
Directions
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
3. While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
4. Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
* 1 (6 ounce) package wild rice (such as Uncle Ben's ®)
* 3 cups water
* 1 tablespoon vegetable oil
* 1 pound skinless, boneless chicken breast meat - cut into chunks
* 1 (14.5 ounce) can French-cut green beans, drained
* 1 (10.75 ounce) can cream of mushroom soup
* 1 cup mayonnaise
Directions
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
3. While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
4. Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
Chicken Enchiladas
1/2 cup onion, chopped
2 Tbl butter
1 4 oz can diced green chiles
3 cups boneless skinless chicken breast, cooked, chopped
1 12 oz can evaporated milk
1 10.75 oz can cream of chicken soup
1 1/2 cups sour cream
2 cups Monterey Jack cheese, shredded
10 flour tortillas
Cook onion in butter until soft. Remove from heat. Stir in green chiles and chicken. In a bowl combine evaporated milk, soup and sour cream. Dip tortillas, one at a time, in sauce. Place 3 tablespoons chicken mixture down center of each tortilla. Sprinkle with cheese. Roll up. Place seam down in greased foil baking pan. Repeat with remaining tortillas. Top with remaining sauce. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered, 60 minutes at 350º.
10 Servings
2 Tbl butter
1 4 oz can diced green chiles
3 cups boneless skinless chicken breast, cooked, chopped
1 12 oz can evaporated milk
1 10.75 oz can cream of chicken soup
1 1/2 cups sour cream
2 cups Monterey Jack cheese, shredded
10 flour tortillas
Cook onion in butter until soft. Remove from heat. Stir in green chiles and chicken. In a bowl combine evaporated milk, soup and sour cream. Dip tortillas, one at a time, in sauce. Place 3 tablespoons chicken mixture down center of each tortilla. Sprinkle with cheese. Roll up. Place seam down in greased foil baking pan. Repeat with remaining tortillas. Top with remaining sauce. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered, 60 minutes at 350º.
10 Servings
Chicken Broccoli Shells
Ingredients
* 1 (16 ounce) jar Alfredo sauce
* 2 cups frozen chopped broccoli, thawed
* 2 cups diced cooked chicken
* 1 cup shredded Cheddar cheese
* 1/4 cup shredded Parmesan cheese
* 21 jumbo pasta shells, cooked and drained
Directions
1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.
* 1 (16 ounce) jar Alfredo sauce
* 2 cups frozen chopped broccoli, thawed
* 2 cups diced cooked chicken
* 1 cup shredded Cheddar cheese
* 1/4 cup shredded Parmesan cheese
* 21 jumbo pasta shells, cooked and drained
Directions
1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.
Chicken Bisquit Bake
INGREDIENTS
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 2/3 cup mayonnaise*
* 2 teaspoons Worcestershire sauce
* 4 cups cubed cooked chicken
* 3 cups cooked chopped broccoli
* 1 medium onion, chopped
* 1 cup shredded Cheddar cheese
* 2 (12 ounce) packages refrigerated buttermilk biscuits
* 2 eggs
* 1/2 cup sour cream
* 2 teaspoons celery seed
* 1 teaspoon salt
DIRECTIONS
1. In a bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Cover and bake at 375 degrees F for 20 minutes.
2. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. In a bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 minutes longer or until golden brown.
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 2/3 cup mayonnaise*
* 2 teaspoons Worcestershire sauce
* 4 cups cubed cooked chicken
* 3 cups cooked chopped broccoli
* 1 medium onion, chopped
* 1 cup shredded Cheddar cheese
* 2 (12 ounce) packages refrigerated buttermilk biscuits
* 2 eggs
* 1/2 cup sour cream
* 2 teaspoons celery seed
* 1 teaspoon salt
DIRECTIONS
1. In a bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Cover and bake at 375 degrees F for 20 minutes.
2. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. In a bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 minutes longer or until golden brown.
Chicken and Fresh Tomato Slow Cooker Stew (allrecipes)
Ingredients
* 5 potatoes, peeled and cubed
* 1 1/2 cups chopped fresh tomato
* 1 cup sliced carrot
* 1 onion, chopped
* 2 bay leaves
* 3 large skinless boneless chicken breast halves
* 2 (8 ounce) cans tomato sauce
* 1 (14.5 ounce) can chicken broth
* 1 1/2 teaspoons Italian seasoning
* 1/4 teaspoon red pepper flakes
* water, as needed
Directions
1. Combine the potatoes, tomato, carrot, onion, and bay leaves in a slow cooker. Place the chicken breasts atop the vegetables. Stir the tomato sauce, chicken broth, and Italian seasoning in a bowl; pour over the chicken breasts. Add water as needed to assure the chicken is completely covered. Cook on Low for 6 hours. Remove the chicken breasts and cut into bite sized chunks and return to slow cooker. Continue cooking until the vegetables are tender, another 1 to 2 hours.
* 5 potatoes, peeled and cubed
* 1 1/2 cups chopped fresh tomato
* 1 cup sliced carrot
* 1 onion, chopped
* 2 bay leaves
* 3 large skinless boneless chicken breast halves
* 2 (8 ounce) cans tomato sauce
* 1 (14.5 ounce) can chicken broth
* 1 1/2 teaspoons Italian seasoning
* 1/4 teaspoon red pepper flakes
* water, as needed
Directions
1. Combine the potatoes, tomato, carrot, onion, and bay leaves in a slow cooker. Place the chicken breasts atop the vegetables. Stir the tomato sauce, chicken broth, and Italian seasoning in a bowl; pour over the chicken breasts. Add water as needed to assure the chicken is completely covered. Cook on Low for 6 hours. Remove the chicken breasts and cut into bite sized chunks and return to slow cooker. Continue cooking until the vegetables are tender, another 1 to 2 hours.
Chicken and Corn Chili
* 5-1/4 skinless, boneless chicken breast halves
* 1-1/3 (16 ounce) jars salsa
* 2-3/4 teaspoons garlic powder
* 1-1/4 teaspoons ground cumin
* 1-1/4 teaspoons chili powder
* salt to taste
* ground black pepper to taste
* 1-1/3 (11 ounce) cans Mexican-style corn
* 1-1/3 (15 ounce) cans pinto beans
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
* 1-1/3 (16 ounce) jars salsa
* 2-3/4 teaspoons garlic powder
* 1-1/4 teaspoons ground cumin
* 1-1/4 teaspoons chili powder
* salt to taste
* ground black pepper to taste
* 1-1/3 (11 ounce) cans Mexican-style corn
* 1-1/3 (15 ounce) cans pinto beans
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Chicken and Asparagus Skillet
Ingredients
* 8 skinless, boneless chicken thighs
* 3 slices bacon, coarsely chopped
* 1/2 cup chicken broth
* 1 lb. asparagus spears, trimmed
* 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
* 4 green onions, cut in 2-inch pieces
Directions
1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
Nutrition Facts
* Calories 320,
* Total Fat (g) 18,
* Saturated Fat (g) 6,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 134,
* Sodium (mg) 626,
* Carbohydrate (g) 5,
* Total Sugar (g) 2,
* Fiber (g) 2,
* Protein (g) 32,
* Vitamin C (DV%) 13,
* Calcium (DV%) 5,
* Iron (DV%) 18,
* Percent Daily Values are based on a 2,000 calorie diet
* 8 skinless, boneless chicken thighs
* 3 slices bacon, coarsely chopped
* 1/2 cup chicken broth
* 1 lb. asparagus spears, trimmed
* 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
* 4 green onions, cut in 2-inch pieces
Directions
1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
Nutrition Facts
* Calories 320,
* Total Fat (g) 18,
* Saturated Fat (g) 6,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 134,
* Sodium (mg) 626,
* Carbohydrate (g) 5,
* Total Sugar (g) 2,
* Fiber (g) 2,
* Protein (g) 32,
* Vitamin C (DV%) 13,
* Calcium (DV%) 5,
* Iron (DV%) 18,
* Percent Daily Values are based on a 2,000 calorie diet
Chicken and Asparagus Skillet
Ingredients
* 8 skinless, boneless chicken thighs
* 3 slices bacon, coarsely chopped
* 1/2 cup chicken broth
* 1 lb. asparagus spears, trimmed
* 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
* 4 green onions, cut in 2-inch pieces
Directions
1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
Nutrition Facts
* Calories 320,
* Total Fat (g) 18,
* Saturated Fat (g) 6,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 134,
* Sodium (mg) 626,
* Carbohydrate (g) 5,
* Total Sugar (g) 2,
* Fiber (g) 2,
* Protein (g) 32,
* Vitamin C (DV%) 13,
* Calcium (DV%) 5,
* Iron (DV%) 18,
* Percent Daily Values are based on a 2,000 calorie diet
* 8 skinless, boneless chicken thighs
* 3 slices bacon, coarsely chopped
* 1/2 cup chicken broth
* 1 lb. asparagus spears, trimmed
* 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
* 4 green onions, cut in 2-inch pieces
Directions
1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
Nutrition Facts
* Calories 320,
* Total Fat (g) 18,
* Saturated Fat (g) 6,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 134,
* Sodium (mg) 626,
* Carbohydrate (g) 5,
* Total Sugar (g) 2,
* Fiber (g) 2,
* Protein (g) 32,
* Vitamin C (DV%) 13,
* Calcium (DV%) 5,
* Iron (DV%) 18,
* Percent Daily Values are based on a 2,000 calorie diet
Cheesy Cauliflower and Broccoli
Ingredients:
* 4 slices bacon
* 1 (10 oz) pkg frozen cauliflower, thawed
* 1 (10 oz) pkg frozen broccoli, thawed
* 1 can Cheddar cheese soup
* salt and pepper to taste
* 1/4 cup shredded cheddar cheese, if desired
Preparation:
Cook bacon until crisp; drain well on paper towels then crumble. Place broccoli and cauliflower in crockpot. Spoon soup over vegetables; sprinkle with the crumbled bacon. Season with salt and pepper. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese.
Serves 6 to 8.
* 4 slices bacon
* 1 (10 oz) pkg frozen cauliflower, thawed
* 1 (10 oz) pkg frozen broccoli, thawed
* 1 can Cheddar cheese soup
* salt and pepper to taste
* 1/4 cup shredded cheddar cheese, if desired
Preparation:
Cook bacon until crisp; drain well on paper towels then crumble. Place broccoli and cauliflower in crockpot. Spoon soup over vegetables; sprinkle with the crumbled bacon. Season with salt and pepper. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese.
Serves 6 to 8.
Cheese Burger Soup I
Ingredients
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup chopped celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 tablespoons butter
* 3 cups chicken broth
* 4 cups cubed potatoes
* 1/4 cup all-purpose flour
* 2 cups cubed Cheddar cheese
* 1 1/2 cups milk
* 1/4 cup sour cream
Directions
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup chopped celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 tablespoons butter
* 3 cups chicken broth
* 4 cups cubed potatoes
* 1/4 cup all-purpose flour
* 2 cups cubed Cheddar cheese
* 1 1/2 cups milk
* 1/4 cup sour cream
Directions
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Candied Acorn Squash
2 small acorn squash (about 12 ounces each)
1/4 teaspoon each salt and pepper
1 tablespoon plus
1 teaspoon each firmly packed brown sugar and margarine
1 tablespoon water
How to make Candied Acorn Squash Rings
Preheat oven to 350°F.
Trim off ends of each squash.
Cut each squash crosswise into 4 rings, each about 3/4 inch wide; discard seeds and membranes from slices.
On nonstick jelly-roll pan arrange rings in a single layer and sprinkle with salt and pepper; cover with foil and bake until squash is slightly tender, 35 to 40 minutes.
In small saucepan combine sugar, margarine, and water and cook over medium heat until bubbly.
Remove squash from oven, uncover, and spoon an equal amount of sugar mixture over each squash ring; return to oven and bake, uncovered, until squash is tender, 10 to 15 minutes, basting occasionally with pan juices.
Transfer rings to serving platter and top with any remaining pan juices.
1/4 teaspoon each salt and pepper
1 tablespoon plus
1 teaspoon each firmly packed brown sugar and margarine
1 tablespoon water
How to make Candied Acorn Squash Rings
Preheat oven to 350°F.
Trim off ends of each squash.
Cut each squash crosswise into 4 rings, each about 3/4 inch wide; discard seeds and membranes from slices.
On nonstick jelly-roll pan arrange rings in a single layer and sprinkle with salt and pepper; cover with foil and bake until squash is slightly tender, 35 to 40 minutes.
In small saucepan combine sugar, margarine, and water and cook over medium heat until bubbly.
Remove squash from oven, uncover, and spoon an equal amount of sugar mixture over each squash ring; return to oven and bake, uncovered, until squash is tender, 10 to 15 minutes, basting occasionally with pan juices.
Transfer rings to serving platter and top with any remaining pan juices.
Butternut Squash Pasta Sauce
(Makes enough sauce to go along with 12 ounces of pasta, uncooked)
About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed
1 onion, coarsely chopped
1/4 cup of olive oil
3 garlic cloves, minced
1 1/2 teaspoon basil
salt and pepper
1 cup of chicken broth
A few dashes of white wine (optional)
Grated parmesan cheese to serve, for those who can…
In a large saucepan, heat the oil until hot and add onions. Cook over med-high heat, until the onions are soft and translucent (about 5 minutes). Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).
Add the butternut squash, the basil, the chicken broth, and lightly sprinkle with salt and pepper. Cover, bring to a boil, lower heat, and simmer for about ten minutes, until the squash is fork tender.
When this is accomplished, check how much chicken broth is left. You want enough to blend with the squash to make a moist sauce, but not to much, which would make a runny sauce. There are no hard rules here! Play it by ear. If there still seems to be a lot left, you can simmer uncovered to reduce.
Now you can to one of three things. 1- Mash to make a chunky sauce, 2- Put through a food mill to make a slightly chunky, slightly smooth sauce (method of my choice) 3-Put through your blender or food processor to make a smooth sauce. Once that is done….
Salt and pepper to taste, pour over hot pasta, if desired, topped with shredded cheese, and serve!
About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed
1 onion, coarsely chopped
1/4 cup of olive oil
3 garlic cloves, minced
1 1/2 teaspoon basil
salt and pepper
1 cup of chicken broth
A few dashes of white wine (optional)
Grated parmesan cheese to serve, for those who can…
In a large saucepan, heat the oil until hot and add onions. Cook over med-high heat, until the onions are soft and translucent (about 5 minutes). Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).
Add the butternut squash, the basil, the chicken broth, and lightly sprinkle with salt and pepper. Cover, bring to a boil, lower heat, and simmer for about ten minutes, until the squash is fork tender.
When this is accomplished, check how much chicken broth is left. You want enough to blend with the squash to make a moist sauce, but not to much, which would make a runny sauce. There are no hard rules here! Play it by ear. If there still seems to be a lot left, you can simmer uncovered to reduce.
Now you can to one of three things. 1- Mash to make a chunky sauce, 2- Put through a food mill to make a slightly chunky, slightly smooth sauce (method of my choice) 3-Put through your blender or food processor to make a smooth sauce. Once that is done….
Salt and pepper to taste, pour over hot pasta, if desired, topped with shredded cheese, and serve!
Brown Rice Salad with Black Beans and Corn (WW)
POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
Thanks to instant brown rice, this Tex-Mex side dish comes together fast — great for Memorial Day BBQs. Cut back on the jalapeno for less heat.
Ingredients
1 cup(s) instant brown rice
15 oz canned black beans, rinsed and drained
1 cup(s) frozen corn kernels, thawed
1/4 cup(s) scallion(s), chopped
2 Tbsp cilantro, fresh, chopped
2 tsp jalapeno pepper(s), pickled, minced, or less to taste
1 Tbsp fresh lime juice
1 tsp lime zest, finely grated
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 medium lime(s), quartered
Instructions
* Cook rice according to package directions.
* While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
Thanks to instant brown rice, this Tex-Mex side dish comes together fast — great for Memorial Day BBQs. Cut back on the jalapeno for less heat.
Ingredients
1 cup(s) instant brown rice
15 oz canned black beans, rinsed and drained
1 cup(s) frozen corn kernels, thawed
1/4 cup(s) scallion(s), chopped
2 Tbsp cilantro, fresh, chopped
2 tsp jalapeno pepper(s), pickled, minced, or less to taste
1 Tbsp fresh lime juice
1 tsp lime zest, finely grated
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 medium lime(s), quartered
Instructions
* Cook rice according to package directions.
* While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.
Broccoli Cheese Casserole
Ingredients
* 1 cup uncooked long-grain rice
* 6 slices bacon
* 1 large onion, chopped
* 1 (10 ounce) package chopped frozen broccoli, thawed
* 1 (10.5 ounce) can condensed cream of chicken soup
* 1 cup milk
* 1 (16 ounce) jar processed cheese sauce
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups chicken broth. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
4. In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
5. Bake in preheated oven for 30 minutes, or until golden brown.
* 1 cup uncooked long-grain rice
* 6 slices bacon
* 1 large onion, chopped
* 1 (10 ounce) package chopped frozen broccoli, thawed
* 1 (10.5 ounce) can condensed cream of chicken soup
* 1 cup milk
* 1 (16 ounce) jar processed cheese sauce
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan bring 2 cups chicken broth. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
4. In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
5. Bake in preheated oven for 30 minutes, or until golden brown.
Blueberry Pie
This down home blueberry pie is made with sour cream and fresh or frozen blueberries.
Ingredients:
* 1 cup sour cream
* 2 tablespoons all-purpose flour
* 3/4 cup sugar
* 1 teaspoon vanilla
* 1/4 teaspoon salt
* 1 egg, beaten
* 2 1/2 cups fresh or frozen blueberries
* 1 unbaked 9-inch pie shell
* .
* Pecan Topping:
* 3 tablespoons all-purpose flour
* 3 tablespoons soft butter or margarine
* 3 tablespoons chopped pecans
Preparation:
In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.
Serves 8 to 10.
Ingredients:
* 1 cup sour cream
* 2 tablespoons all-purpose flour
* 3/4 cup sugar
* 1 teaspoon vanilla
* 1/4 teaspoon salt
* 1 egg, beaten
* 2 1/2 cups fresh or frozen blueberries
* 1 unbaked 9-inch pie shell
* .
* Pecan Topping:
* 3 tablespoons all-purpose flour
* 3 tablespoons soft butter or margarine
* 3 tablespoons chopped pecans
Preparation:
In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.
Serves 8 to 10.
Blueberry Peach Cobbler
Prep Time
1 hour
Yield
6 servings
Calculate recipe for Servings
Source
Natalie Riley
Ingredients
* 1⁄2 c butter (at room temperature)
* 3⁄4 c thrive white sugar, divided
* grated rind of 1 lemon
* 2 thrive whole eggs, prepared
* 1⁄2 t vanilla extract
* 1 c thrive white flour
* 1 t thrive baking powder
* 1⁄2 t thrive iodized salt
* 1 c thrive freeze dried peach slices
* 1 c thrive freeze dried blueberries
* 1 c thrive peach drink, prepared, or peach juice
* 1⁄2 t cinnamon
Instructions
* Rehydrate peach slices and blueberries together in a small bowl, using peach drink or juice for rehydrating liquid. Set aside for several minutes until fruit is fully rehydrated.
* Preheat oven to 350 degrees.
* Mix butter and 1/2 c sugar in a medium mixing bowl, then add lemon rind, eggs and vanilla extract. Mix well.
* In another bowl, sift together the flour, baking powder, and salt; add to the butter mixture, stirring to incorporate. Spread half of the batter on the bottom of a greased 8"x8" (or similarly sized) pan.
* Top the batter in the pan with rehydrated peaches and blueberries, along with about 1/2 of the hydrating liquid. Carefully spread the remaining batter over the top of the peaches. Sprinkle cinnamon and remaining sugar over the top.
* Bake for 38-45 minutes, or until golden brown. It is perfect when gooey and just underbaked. Serve hot with ice cream.
1 hour
Yield
6 servings
Calculate recipe for Servings
Source
Natalie Riley
Ingredients
* 1⁄2 c butter (at room temperature)
* 3⁄4 c thrive white sugar, divided
* grated rind of 1 lemon
* 2 thrive whole eggs, prepared
* 1⁄2 t vanilla extract
* 1 c thrive white flour
* 1 t thrive baking powder
* 1⁄2 t thrive iodized salt
* 1 c thrive freeze dried peach slices
* 1 c thrive freeze dried blueberries
* 1 c thrive peach drink, prepared, or peach juice
* 1⁄2 t cinnamon
Instructions
* Rehydrate peach slices and blueberries together in a small bowl, using peach drink or juice for rehydrating liquid. Set aside for several minutes until fruit is fully rehydrated.
* Preheat oven to 350 degrees.
* Mix butter and 1/2 c sugar in a medium mixing bowl, then add lemon rind, eggs and vanilla extract. Mix well.
* In another bowl, sift together the flour, baking powder, and salt; add to the butter mixture, stirring to incorporate. Spread half of the batter on the bottom of a greased 8"x8" (or similarly sized) pan.
* Top the batter in the pan with rehydrated peaches and blueberries, along with about 1/2 of the hydrating liquid. Carefully spread the remaining batter over the top of the peaches. Sprinkle cinnamon and remaining sugar over the top.
* Bake for 38-45 minutes, or until golden brown. It is perfect when gooey and just underbaked. Serve hot with ice cream.
Blueberry Muffins with Streusel Topping
Prep Time
45 minutes
Yield
18 servings
Calculate recipe for Servings
Ingredients
* 3 c thrive freeze dried blueberries
* 3⁄4 c butter, divided
* 1 3⁄4 c thrive white sugar, divided
* 2 thrive whole eggs, prepared
* 2 1⁄3 c thrive white flour
* 2 t thrive baking powder
* 1⁄2 t thrive iodized salt
* 1⁄2 c thrive powdered milk, reconstituted
* 1⁄2 t ground cinnamon
Instructions
* Place the blueberries in a bowl and pour hot tap water over them to barely cover. Leave to sit for 10 minutes or until reconstituted, stirring occasionally, and then drain the water.
* While blueberries are rehydrating, add 1/2 c butter and 1 1/4 c white sugar to a mixing bowl. Cream together until smooth.
* Combine beaten eggs, 2 c flour, baking powder, and salt, then stir into creamed mixture alternately with milk. Fold in drained blueberries.
* Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine cinnamon with remaining sugar (1/2 c) and flour (1/3 c). Cut in remaining butter (1/4 c) until crumbly. Sprinkle over muffins.
* Bake muffins at 375 degrees for 15-20 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.
45 minutes
Yield
18 servings
Calculate recipe for Servings
Ingredients
* 3 c thrive freeze dried blueberries
* 3⁄4 c butter, divided
* 1 3⁄4 c thrive white sugar, divided
* 2 thrive whole eggs, prepared
* 2 1⁄3 c thrive white flour
* 2 t thrive baking powder
* 1⁄2 t thrive iodized salt
* 1⁄2 c thrive powdered milk, reconstituted
* 1⁄2 t ground cinnamon
Instructions
* Place the blueberries in a bowl and pour hot tap water over them to barely cover. Leave to sit for 10 minutes or until reconstituted, stirring occasionally, and then drain the water.
* While blueberries are rehydrating, add 1/2 c butter and 1 1/4 c white sugar to a mixing bowl. Cream together until smooth.
* Combine beaten eggs, 2 c flour, baking powder, and salt, then stir into creamed mixture alternately with milk. Fold in drained blueberries.
* Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine cinnamon with remaining sugar (1/2 c) and flour (1/3 c). Cut in remaining butter (1/4 c) until crumbly. Sprinkle over muffins.
* Bake muffins at 375 degrees for 15-20 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve muffins warm.
blueberry crumb cake
Ingredients
* ½ sticks Butter
* 1 Tablespoon (additional) Butter
* ¾ cups Sugar
* 1 whole Egg
* ½ teaspoons Vanilla Extract
* 2 cups All-purpose Flour
* 2-¼ teaspoons Baking Powder
* ½ teaspoons Salt
* ¾ cups Whole Milk
* 2 cups Fresh Blueberries
* _____
* FOR THE TOPPING:
* ¾ sticks Butter
* ½ cups Sugar
* ½ teaspoons Cinnamon
* ½ cups Flour
* ¼ teaspoons Salt
Preparation Instructions
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
* ½ sticks Butter
* 1 Tablespoon (additional) Butter
* ¾ cups Sugar
* 1 whole Egg
* ½ teaspoons Vanilla Extract
* 2 cups All-purpose Flour
* 2-¼ teaspoons Baking Powder
* ½ teaspoons Salt
* ¾ cups Whole Milk
* 2 cups Fresh Blueberries
* _____
* FOR THE TOPPING:
* ¾ sticks Butter
* ½ cups Sugar
* ½ teaspoons Cinnamon
* ½ cups Flour
* ¼ teaspoons Salt
Preparation Instructions
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Blueberry Crisp
1 cup blueberries (I use 1 1/2 cups)
1 cup sugar
1 cup sour cream
2tbs flour
...
topping
1/2 cup butter
1 cup flour ( use whole wheat)
1 cup oats
1/2 cup brown sugar
Sometimes I add cinnamon
Place berries in baking dish (pie pan or square pan). Mix sour cream, sugar, and flour until smooth. Pour over berries. Mix topping till crumbly, sprinkle over berry mixture. Bake at 300 for 1 hour. I'm usually too impatient so I cook it at 350 for 15-20.
1 cup sugar
1 cup sour cream
2tbs flour
...
topping
1/2 cup butter
1 cup flour ( use whole wheat)
1 cup oats
1/2 cup brown sugar
Sometimes I add cinnamon
Place berries in baking dish (pie pan or square pan). Mix sour cream, sugar, and flour until smooth. Pour over berries. Mix topping till crumbly, sprinkle over berry mixture. Bake at 300 for 1 hour. I'm usually too impatient so I cook it at 350 for 15-20.
Blueberry Cornbread
Prep Time
15 minutes
Yield
10 servings
Calculate recipe for Servings
Ingredients
* 1 1⁄2 c thrive white flour
* 1 c thrive cornmeal
* 2 t thrive baking powder
* 1⁄4 t thrive baking soda
* 1⁄2 t thrive iodized salt
* 1⁄4 c thrive brown sugar
* 3⁄4 c thrive freeze dried sweet corn, reconstituted
* 1⁄4 c buttermilk
* 1⁄4 c maple syrup
* 2 thrive whole eggs, prepared
* 2 T thrive white sugar
* 1 c thrive freeze dried blueberries, reconstituted and well-drained
* 8 T butter, melted
Instructions
* Preheat oven to 400 degrees and adjust oven rack to the middle position. Spray an 8" baking dish with non-stick cooking spray.
* Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined. Add well-dried blueberries and toss well. Set bowl aside.
* In food processor or blender, combine brown sugar, corn kernels, buttermilk, and maple syrup. Add eggs and process until well combined. NOTE: There will still be lumps of corn in the mixture.
* Make a well in the middle of the dry ingredients using a rubber spatula. Pour the wet ingredients into the well and begin folding the wet and dry ingredients together.
* Add melted butter and continue to fold until the dry ingredients are all lightly moistened.
* Pour batter into the greased baking dish and smooth the surface with a rubber spatula. Sprinkle granulated sugar over the batter.
* Bake until the bread is a deep golden color, about 25-30 minutes. Cool on a wire rack for 10 minutes.
15 minutes
Yield
10 servings
Calculate recipe for Servings
Ingredients
* 1 1⁄2 c thrive white flour
* 1 c thrive cornmeal
* 2 t thrive baking powder
* 1⁄4 t thrive baking soda
* 1⁄2 t thrive iodized salt
* 1⁄4 c thrive brown sugar
* 3⁄4 c thrive freeze dried sweet corn, reconstituted
* 1⁄4 c buttermilk
* 1⁄4 c maple syrup
* 2 thrive whole eggs, prepared
* 2 T thrive white sugar
* 1 c thrive freeze dried blueberries, reconstituted and well-drained
* 8 T butter, melted
Instructions
* Preheat oven to 400 degrees and adjust oven rack to the middle position. Spray an 8" baking dish with non-stick cooking spray.
* Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined. Add well-dried blueberries and toss well. Set bowl aside.
* In food processor or blender, combine brown sugar, corn kernels, buttermilk, and maple syrup. Add eggs and process until well combined. NOTE: There will still be lumps of corn in the mixture.
* Make a well in the middle of the dry ingredients using a rubber spatula. Pour the wet ingredients into the well and begin folding the wet and dry ingredients together.
* Add melted butter and continue to fold until the dry ingredients are all lightly moistened.
* Pour batter into the greased baking dish and smooth the surface with a rubber spatula. Sprinkle granulated sugar over the batter.
* Bake until the bread is a deep golden color, about 25-30 minutes. Cool on a wire rack for 10 minutes.
Blueberry Banana Cake with Lemon Cream Cheese Frosting
Blueberry Banana Cake with Lemon Cream Cheese Frosting
* 3/4 cup unsalted butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups mashed bananas (from about 3 bananas)
* 3 cups flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 lemon, juiced and zested (the zest is for the frosting)
* 1 1/2 cups milk
* 2 cups blueberries, washed and picked over
* extra blueberries and sliced almonds for garnish
For the cream cheese frosting:
* 1/4 cup butter, softened
* 1 (8 ounce) package light cream cheese, softened
* 1 teaspoon vanilla extract
* 3 cups confectioners’ sugar
* Pinch salt
1. Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.
2. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy.
3. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.
4. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan.
5. Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)
6. When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes.
7. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes (I skipped this part and just let it cool completely on the counter). Remove from freezer and let the cake cool completely before icing.
For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla. Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Garnish with blueberries and sliced almonds if desired.
* 3/4 cup unsalted butter, softened
* 1 cup white sugar
* 1 cup brown sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups mashed bananas (from about 3 bananas)
* 3 cups flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 lemon, juiced and zested (the zest is for the frosting)
* 1 1/2 cups milk
* 2 cups blueberries, washed and picked over
* extra blueberries and sliced almonds for garnish
For the cream cheese frosting:
* 1/4 cup butter, softened
* 1 (8 ounce) package light cream cheese, softened
* 1 teaspoon vanilla extract
* 3 cups confectioners’ sugar
* Pinch salt
1. Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.
2. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy.
3. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.
4. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan.
5. Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)
6. When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes.
7. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes (I skipped this part and just let it cool completely on the counter). Remove from freezer and let the cake cool completely before icing.
For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla. Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Garnish with blueberries and sliced almonds if desired.
Beefy BBQ Macaroni
Ingredients
* 1-1/4 pounds ground beef
* 3/4 cup chopped onion
* 4-1/2 garlic cloves, minced
* 5-1/4 cups cooked elbow macaroni
* 1 cup and 2 tablespoons barbeque sauce
* 1/4 teaspoon pepper
* 1-1/2 dashes cayenne pepper
* 1/4 cup and 2 tablespoons milk
* 1 tablespoon and 1-1/2 teaspoons butter or margarine
* 1-1/2 cups shredded sharp Cheddar cheese
* Additional Cheddar cheese (optional)
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
* 1-1/4 pounds ground beef
* 3/4 cup chopped onion
* 4-1/2 garlic cloves, minced
* 5-1/4 cups cooked elbow macaroni
* 1 cup and 2 tablespoons barbeque sauce
* 1/4 teaspoon pepper
* 1-1/2 dashes cayenne pepper
* 1/4 cup and 2 tablespoons milk
* 1 tablespoon and 1-1/2 teaspoons butter or margarine
* 1-1/2 cups shredded sharp Cheddar cheese
* Additional Cheddar cheese (optional)
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
Thursday, April 14, 2011
Beef Taco Skillet (Ground Meat)
Ingredients
* 1 pound ground beef
* 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
* 1/2 cup salsa
* 1/2 cup water
* 6 (6 inch) flour tortillas, cut into 1-inch pieces
* 1/2 cup shredded Cheddar cheese
Directions
1. Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.
* 1 pound ground beef
* 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
* 1/2 cup salsa
* 1/2 cup water
* 6 (6 inch) flour tortillas, cut into 1-inch pieces
* 1/2 cup shredded Cheddar cheese
Directions
1. Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.
Basic Mexican Rice
Ingredients
* 2 Tablespoons Canola Oil
* ½ whole Large Onion, Chopped
* 3 cloves Garlic, Minced
* 2 cups Long Grain Rice
* 1 can Rotel (10 Ounce)
* 1 can Whole Tomatoes (14.5 Ounce)
* 2 cups Low Sodium Chicken Broth (more If Needed)
* 1 teaspoon Cumin (more To Taste)
* 1 teaspoon Kosher Salt
* Fresh Cilantro, Chopped
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
* 2 Tablespoons Canola Oil
* ½ whole Large Onion, Chopped
* 3 cloves Garlic, Minced
* 2 cups Long Grain Rice
* 1 can Rotel (10 Ounce)
* 1 can Whole Tomatoes (14.5 Ounce)
* 2 cups Low Sodium Chicken Broth (more If Needed)
* 1 teaspoon Cumin (more To Taste)
* 1 teaspoon Kosher Salt
* Fresh Cilantro, Chopped
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Banana Split Salad by Carol Duke
Banana Split Salad
1 LARGE Cool Whip (no low fat)
1 can sweetened condensed milk
1 Large can drained pineapple (tidbits)
1 Can Cherry Pie Filling
6 Bananas
1 can drained mandarin oranges
Whip together cool whip and sweetened condensed milk.
Add the fruit. ( I waited until the day of the party to add the fruit - be sure to put he bananas in the drained pineapple or mandarin orange juice so the bananas will not be brown.
Let set up for twelve hours or it will be runny.
1 LARGE Cool Whip (no low fat)
1 can sweetened condensed milk
1 Large can drained pineapple (tidbits)
1 Can Cherry Pie Filling
6 Bananas
1 can drained mandarin oranges
Whip together cool whip and sweetened condensed milk.
Add the fruit. ( I waited until the day of the party to add the fruit - be sure to put he bananas in the drained pineapple or mandarin orange juice so the bananas will not be brown.
Let set up for twelve hours or it will be runny.
Balkan Eggplant Casserole ♥ Recipe
1 large eggplant, about 1 pound, ends trimmed, skin left on, cut into 1/4-inch thick slices
Olive oil
SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk
Freshly grated nutmeg
Cayenne pepper to taste
2 eggs, lightly beaten
6 ounces Parmesan, grated (reserve some for the top)
Salt & pepper to taste
Preheat oven to 350F.
Brush one or two large skillets lightly with oil, heat on MEDIUM HIGH until water flicked off your fingers into the pan sizzles. Add a few eggplant slices to the skillet and let cook on one side until slightly golden, turn over and repeat. Set aside while completing the remaining slices.
Meanwhile, melt the butter in a saucepan. Stir in the flour until smooth and let cook a minute, stirring continuously. A tablespoon at a time at first, add the milk, stirring in what's added until adding more. (This tablespoon at a time process ensures that the sauce will end up smooth, not lumpy with bits of flour.) Bring to a boil, stirring constantly, until the sauce thickens. Season with nutmeg, cayenne, salt and pepper. Let cool a bit. Whisk in the eggs until smooth, then the Parmesan (reserve some for the top).
ASSEMBLY Grease a low-profile casserole dish such as a quiche pan. Arrange a layer of slightly overlapping eggplant rounds, then top with some of the sauce. Repeat until eggplant is gone, leaving some sauce for the last layer. (Today's casserole used three layers, a perfect 'thin' slice after baking.) Top with reserved Parmesan.
Bake for about 35 minutes or until top is golden and eggplant is hot and bubbly all the way through and the custard is firm. Serve immediately or let cool to serve at room temperature.
NUTRITION ESTIMATE
Per Slice, Serving 8, assumes 4 tablespoons oil used to cook the eggplant: 208Cal; 11g Protein; 15g Tot Fat; 6g Sat Fat; 6g Carb; 2g Fiber; 4NetCarb; 371mg Sodium; 74mg Cholesterol; Weight Watchers 5 points
KITCHEN NOTES
It takes awhile to cook the eggplant, so two skillets does help.
Eggplant will suck up oil like crazy so use just enough to brown the slices. I found that in non-stick skillets, I needed to only brush the surface of the pan each time to have enough oil to create a bit of a crust and achieve the golden color.
Olive oil
SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk
Freshly grated nutmeg
Cayenne pepper to taste
2 eggs, lightly beaten
6 ounces Parmesan, grated (reserve some for the top)
Salt & pepper to taste
Preheat oven to 350F.
Brush one or two large skillets lightly with oil, heat on MEDIUM HIGH until water flicked off your fingers into the pan sizzles. Add a few eggplant slices to the skillet and let cook on one side until slightly golden, turn over and repeat. Set aside while completing the remaining slices.
Meanwhile, melt the butter in a saucepan. Stir in the flour until smooth and let cook a minute, stirring continuously. A tablespoon at a time at first, add the milk, stirring in what's added until adding more. (This tablespoon at a time process ensures that the sauce will end up smooth, not lumpy with bits of flour.) Bring to a boil, stirring constantly, until the sauce thickens. Season with nutmeg, cayenne, salt and pepper. Let cool a bit. Whisk in the eggs until smooth, then the Parmesan (reserve some for the top).
ASSEMBLY Grease a low-profile casserole dish such as a quiche pan. Arrange a layer of slightly overlapping eggplant rounds, then top with some of the sauce. Repeat until eggplant is gone, leaving some sauce for the last layer. (Today's casserole used three layers, a perfect 'thin' slice after baking.) Top with reserved Parmesan.
Bake for about 35 minutes or until top is golden and eggplant is hot and bubbly all the way through and the custard is firm. Serve immediately or let cool to serve at room temperature.
NUTRITION ESTIMATE
Per Slice, Serving 8, assumes 4 tablespoons oil used to cook the eggplant: 208Cal; 11g Protein; 15g Tot Fat; 6g Sat Fat; 6g Carb; 2g Fiber; 4NetCarb; 371mg Sodium; 74mg Cholesterol; Weight Watchers 5 points
KITCHEN NOTES
It takes awhile to cook the eggplant, so two skillets does help.
Eggplant will suck up oil like crazy so use just enough to brown the slices. I found that in non-stick skillets, I needed to only brush the surface of the pan each time to have enough oil to create a bit of a crust and achieve the golden color.
Slow-Cooked Chowder
Ingredients
* 5 cups water
* 5 teaspoons chicken bouillon granules
* 8 medium potatoes, cubed
* 2 medium onions, chopped
* 1 medium carrot, thinly sliced
* 1 celery rib, thinly sliced
* 1/4 cup butter or margarine, cubed
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 (12 ounce) can evaporated milk
* 1 tablespoon minced fresh parsley
Directions
1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.
* 5 cups water
* 5 teaspoons chicken bouillon granules
* 8 medium potatoes, cubed
* 2 medium onions, chopped
* 1 medium carrot, thinly sliced
* 1 celery rib, thinly sliced
* 1/4 cup butter or margarine, cubed
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 (12 ounce) can evaporated milk
* 1 tablespoon minced fresh parsley
Directions
1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.
Artichoke dips
Each of these recipes makes enough sauce for four artichokes. Serve one artichoke per person.
Lemon-Thyme Butter
In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.
Easy Hollandaise
In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Garlic Mayonnaise
In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 or 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.
Read more at Marthastewart.com: Three Dipping Sauces for Artichokes - Martha Stewart Recipes
Lemon-Thyme Butter
In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.
Easy Hollandaise
In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Garlic Mayonnaise
In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 or 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.
Read more at Marthastewart.com: Three Dipping Sauces for Artichokes - Martha Stewart Recipes
Bacon Mushroom Chicken
Ingredients
* 2 tablespoons butter, melted
* 2 bone-in chicken breast halves, with skin
* 1 teaspoon seasoning salt
* 1 clove garlic, crushed
* 2 thick slices bacon
* 1/2 cup mushrooms, halved
* 1/4 cup heavy cream
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
3. Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
* 2 tablespoons butter, melted
* 2 bone-in chicken breast halves, with skin
* 1 teaspoon seasoning salt
* 1 clove garlic, crushed
* 2 thick slices bacon
* 1/2 cup mushrooms, halved
* 1/4 cup heavy cream
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
3. Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Baked Squash with Blueberries
4 acorn (Danish) squash
1 container (12 oz.) frozen blueberries
1/2 apple, finely diced
6 tablespoons brown sugar
8 teaspoons butter
How to make Baked Squash With Blueberries
Cut squash in half lengthwise and remove seeds.
Place in a pan that you can cover.
Spoon partially thawed blueberries into each squash half; add a few pieces of apple.
Sprinkle the brown sugar over the berries and squash and place 1 teaspoon of butter in the center of each squash.
Pour 1/2 cup water into the pan, cover, and bake in a moderately hot oven (375°) for 45 minutes; remove cover and bake 15 minutes longer
1 container (12 oz.) frozen blueberries
1/2 apple, finely diced
6 tablespoons brown sugar
8 teaspoons butter
How to make Baked Squash With Blueberries
Cut squash in half lengthwise and remove seeds.
Place in a pan that you can cover.
Spoon partially thawed blueberries into each squash half; add a few pieces of apple.
Sprinkle the brown sugar over the berries and squash and place 1 teaspoon of butter in the center of each squash.
Pour 1/2 cup water into the pan, cover, and bake in a moderately hot oven (375°) for 45 minutes; remove cover and bake 15 minutes longer
Baked Turkey and Jack Cheese Chimichangas (WW)
POINTS® Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Moderate
No need to fry this traditional Mexican dish: Simply bake until the tortillas are lightly browned and crisp. Serve with spicy salsa and a dollop of sour cream.
Ingredients
2 spray(s) cooking spray
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Instructions
* Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
* Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
* Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
* Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
* Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
Notes
* For a flavor boost, look for epazote, a pungent herb with a taste similar to cilantro, at Mexican and Central American food stores. Chop some up and sprinkle it over the finished dish.
Servings: 8
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Moderate
No need to fry this traditional Mexican dish: Simply bake until the tortillas are lightly browned and crisp. Serve with spicy salsa and a dollop of sour cream.
Ingredients
2 spray(s) cooking spray
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Instructions
* Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
* Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
* Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
* Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
* Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
Notes
* For a flavor boost, look for epazote, a pungent herb with a taste similar to cilantro, at Mexican and Central American food stores. Chop some up and sprinkle it over the finished dish.
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