Sunday, May 31, 2009
Kimberly Fairchild's Chicken Enchiladas
12 corn tortillas
2 cans cream of chicken soup
1 can (4 oz) diced green chiles
16 oz container sour cream
1/2 c. milk
1/4 c. diced onions
2 c. diced cooked chicken
2 c. grated cheddar cheese, divided
Heat oven to 350. In skillet over medium heat, cook 1/4" corn oil 1 min. Cook tortillas 30 seconds each; turning once; arrange on serving platter separated by paper towels.
In bowl, combine soup, chiles, sour cream, milk and onions; reserve 2 cups.
Spread 1/2 c. mixture in 9 x 13" baking dish. Add chicken and 1-1/2 c. cheese to remaining soup mixture. Divide soup-chicken mixture evenly among tortillas (about 1/3 c each). Roll tortillas; place seam side down in baking dish.
Pour reserved soup mixture over filled tortillas. Sprinkle with remaining cheese. Bake 30 minutes., or until heated through. Top with chopped chives, if desired.
Prep time: 15 minutes Total time: 55 minutes
Makes 6 servings (2 enchiladas each)
SOURCE: First May 11, 2009
Philip Sweet's Super Fruity Sangria
1 (750 ml) bottle white wine
1/3 c. lemonade or limeade
1/2 c. sugar
2 shots apricot, peach, or berry flavored brandy (about 3 oz)
1 peach, pitted and cut into wedges
1 c. sliced strawberries
2 c. ginger ale
Squeeze juice from lemon, orange, and lime wedges into large pitcher; add citrus wedges to pitcher. Stir in wine, lemonade, sugar, and brandy. Add peach wedges and strawberries. Chill overnight.
Stir in ginger ale just before serving. Serve over ice or frozen fruit (for lasting flavor).
SOURCE: FIRST May 11, 2009
Ww 3 Points - Pork Chops With Cider Vinegar Glaze Recipe
Serving Size 1 (131g)
Recipe makes 4 servings
|Calories from Fat 46||(35%)|
|Amount Per Serving||%DV|
|Total Fat 5.2g||8%|
|Saturated Fat 1.8g||8%|
|Monounsaturated Fat 2.0g|
|Polyunsaturated Fat 0.3g|
|Trans Fat 0.1g|
|Total Carbohydrate 0.7g||0%|
|Dietary Fiber 0.1g||0%|
|Vitamin A 85mcg||1%|
|Vitamin B6 0.5mg||24%|
|Vitamin B12 0.4mcg||6%|
|Vitamin C 1mg||2%|
|Vitamin E 0mcg||0%|
20 min | 10 min prep
- 4 (3 ounce) boneless pork loin chops
- 1/4 teaspoon ground pepper
- 1/2 cup low sodium chicken broth
- 1/4 cup cider vinegar
- 1 pinch ground sage
- 1 tablespoon chopped flat leaf parsley
- Sprinkle chops on both sides with pepper.
- Spray skillet with nonstick spray and set over medium heat.
- Add pork and cook over high heat until browned, about 3 min on each side.
- Add broth, vinegar, and sage; bring to a boil.
- Reduce the heat and simmer, turning the chops once, until cooked through and sauce is slightly thickened.
- Sprinkle with parsley and serve.
What You Need!
HEAT oiled grill to medium-high heat. Mix sour cream, sugar and cinnamon; set aside.
BRUSH cut-sides of peaches with honey. Grill 6 to 8 min. or until softened, turning occasionally.
PLACE 2 peach halves in each of 4 dessert dishes. Top with sour cream sauce.
Kraft Kitchens Tips
Saturday, May 30, 2009
Make Your Own Frozen Dinners
Make your own pre-cooked frozen dinners
by Jen (January 28, 2009)
Even though some frozen dinners are less unhealthy than others, they’re still pricey. You pay for that convenience. There’s a better option: make your own frozen dinners. The advantages to making your own are: you can control what goes in them, there’s no need for preservatives, kids can microwave them if you’re not around for dinnertime, and they save you money. In fact, let’s go into some detail about that last one: not only are they cheaper than storebought frozen dinners, but homemade frozen dinners help you use up all your groceries. That’s a big money saver if you’re someone who finds food going to waste in your fridge or on your shelves.
How to make a frozen dinner
Of course the easiest way to make a frozen dinner is to freeze a one-dish meal: chili, stew or a casserole, for example. Put it all in one dish and let family members scoop out the amount they want to heat, or store individual portions in freezer wrap. This is simple and wonderful, but not all of your food that’s going to waste can be used in these recipes. If that’s part of your goal, read on.
In theory you can make complete meals in compartmentalized dishes, but the problem with this is that not everything reheats at the same time. It’s easier to use individual freezer and microwave safe containers (or freezer bags) for each dish. This also has the advantage of allowing everyone to pick their own combination of main course and side dishes.
- Cook your meat or protein dish all at once and portion it into containers.
- You can use frozen or fresh vegetables as side dishes. Check this article from SparkPeople for a list of dishes that do and don’t freeze well.
- Frozen shrimp and fish from Whole Foods or Trader Joe’s can save you time and money compared to buying the same meats fresh and freezing them. Look at the packaging to see the ingredients - if it’s just the meat plus perhaps a reasonable amount of salt or seasonings, it’ll be a healthy choice as well as a savings.
- Look at your canned goods way back on the shelf where you forget they exist. Which of them make good sides, or even main courses? Go ahead and portion them into containers so they’ll be eaten.
- Ditto on those veggies you bought that wound up not going with any of the dinners you fixed. Cook them in a nice big patch and portion them out.
Frozen pizzas are a wonderful frozen food. I use tortillas that are about 9 inches in diameter to make a nice individual portion, and to cut down on the carbs of pizza dough. It’s not easy to find tortillas that don’t have a fair amount of preservatives and so on - ditto on pepperoni - but everything else you put on it can be fresh. Mozarella cheese, homemade tomato sauce, ham, olives, pepperoncinis, chicken, bite size bits of seasoned beef, corn, aspararus, pesto sauce… the possibilities are really endless, and it always seems like such a treat. I find these work better cooked in the oven than the microwave - the tortilla becomes a nice, crunchy crust in the oven and stays soft in the microwave. But you can do the majority of reheating in the microwave and then cook it in the oven for just a few minutes.
The goal with making your own frozen dinners is for you to actually do less work than cooking every night, eat healthier than most “convenience” food allows, and save money. It may not work for everyone, and if you actually enjoy cooking every night or are already good about using every bit of your groceries before they go bad, then this is probably not the tip for you. But hopefully this will help some of you, or give you some ideas of your own for making healthy dinners simple and less expensive.
I didn't know one could freeze eggs until I read this. Good to know. Freeze Eggs For Home Use: They are easily frozen and can be used in many ways.
We in our home think it is as sensible and thrifty to buy eggs as it is to store away pork, poultry, vegetables, fruits and other foods when they are at the low point on the price scale. We have quite a supply in our food freezer, they’re rock hard now but thaw in a short time at room temperature and are ready for any normal use.
I freeze eggs two ways: whole with the yolk broken, and separated (yolks and whites divided). In the former, I empty one lightly stirred egg into each compartment of ice cube trays and freeze solid. The frozen cubes are then put into freezer bags or plastic jars and cached away in the freezer.
Since eggs cannot be separated after frozen, I measure quantities of egg whites into containers and freeze. Each receptacle is labeled as to amount or number of whites it contains; for instance, 2 whites for icing, 1 1/2 cups for an angel food cake, etc. Yolks can be frozen on cookie sheets, pie tins, or in the ice cube tray. They are then packaged in various numbers to suit the individual family’s needs.
Separated eggs are required for fluffy omelets, some cakes and other purposes familiar to a homemaker. Our favorite angel food cake recipe calls for a cup and one-half of egg whites, so I freeze several bags filled with that amount. At one time last year, we had this principal ingredient for 18 angel foods in the freezer!
The frozen broken-yolked eggs fulfill practically every kitchen need. They have a fresh-from-the-nest flavor regardless of how prepared for breakfast. I use them for breading chops, baking, waffles, puddings, custards and in any other recipe where whole eggs are required.
Author: Hilda B. Hawkins, published in American Poultry Journal (1952)
- When freezing egg yolks, add 2 tablespoons of sugar or 1 teaspoon of salt to each pint (or a pinch per yolk–this helps prevent the yolk from being too thick once thawed). If you’ll be using the egg yolks in baking, choose sugar. If cooking the yolks in dishes, choose salt (and mark on freezer label which one you added).
- Before freezing, blend eggs lightly with fork or beater but avoid whipping in air. Skim off any air bubbles from the surface before freezing to prevent crusting as well as prevent the eggs from becoming gummy when thawed (from 20 Quick Tips For Freezing Food Items).
- Raw eggs prepared as instructed above can be frozen for up to a year.
Sunday, May 24, 2009
Buttermilk Macaroni and Cheese
8 oz. macaroni or other shape (I used campanelle)
2 B butter
2 TB all-purpose flour
1 cup buttermilk
1/4 cup whole milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp mustard powder
1/8 tsp ground cayenne red pepper
2 cups medium to sharp cheddar, shredded
Get pasta going, and undercook pasta by 1 minute. If it's done before the sauce, coat lightly with oil to prevent it from sticking.
Meanwhile, in a medium saucepan over medium-low heat, melt butter in buttermilk. Whisk in flour and spices, and cook until thickened, about 5 minutes. Turn off heat and add the cheeses, stirring until melted.
Add pasta to sauce. Put into 8x8 or 9x9 pan. Bake at 400 for 15 minutes, or until golden brown on top (broil if necessary). Serves 4. So simple and delicious!
Crockpot Orange Chicken
Crock pot Orange Chicken
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
Ranch House Crock Pot Pork Chops with Parmesan Mashed PotatoesThis dish is simple to make, but impressive enough you could serve it to company.
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
6 pork chops, 1/2 inch thick
(2) 1 packet dry Ranch Dressing Seasoning
(2) 10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves
SOURCE: Picky Plate
Root Beer Cookies
Root Beer Cookies
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour. NOTE: If you chill the dough for a long time, I would suggest to let it sit out at room temperature for about 30-45 minutes to soften slightly. The first batches of cookies where too flat and spread out.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
SOURCE: Cafe Johnsonia
Peachy Fruit Salad
Peachy Fruit Salad
1 can (21 ounces) peach pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
1 cup green grapes (or purple grapes)
1 cup miniature marshmallows
In a large bowl, combine all ingredients; stir gently. Refrigerate until serving. Yield: 6-8 servings.
SOURCE: Quick Cooking Magazine
5 Cup Fruit Salad
1 cup flaked coconut
1 cup miniature marshmallows
1 cup drained mandarin oranges
1 cup drained pineapple tidbits
1 cup sour cream
Combine all ingredients in a medium bowl. Cover and chill for 8 hours.
SOURCE: Paula Deen Magazine May/June 2008 issue
English Muffin Bread
English Muffin Bread
3 c. flour
2 1/2 t. yeast (or 1 packet)
2 t. sugar
1 t. salt
1/8 t. baking powder
1 c. milk
1/4 c. water
Corn meal, for dusting the pan
1. In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute.
2. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes (I did this in the microwave for 45-60 seconds). Pour into mixing bowl and beat for 2 minutes.
3. Add remaining cup of flour, 1/2 a cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky.
4. Grease a loaf pan and sprinkle with cornmeal (I used a 91/4 x 51/4 x 31/4 inch loaf pan). Spread dough into pan, cover and let rise for 45 minutes. (I preheated my oven to warm, then turned it off. I put the loaf in the front of the oven and cracked the oven door. It only took 30 minutes for the bread to raise. I also let it raise until it reached the top of the loaf pan.)
5. Bake at 400 degrees for 20-25 minutes, until golden brown.
According to Kate you can use this recipe for making traditional English muffins if you’d like. Add an extra 1/2 c. of flour to the dough and shape on a well-floured surface. Let rise on a cookie sheet and bake for 10-15 minutes. You should get about 6 muffins.
Saturday, May 23, 2009
German Potato Salad
5 pounds red potatoes
2 pounds bacon (see note below)
1 small onion (or part of a large one, use your leftovers)
apple cider vinegar
dark brown sugar
Set a large pot of salted water on to boil. While that's coming to a boil, cut the potatoes into bit-sized pieces.
Rinse them well in a colander before putting them in the boiling water, then boil until they're fork tender. Mine took about 15 minutes. It will depend on how small you dice them and what kind of potatoes you got. Drain them in the colander.
While the potatoes are cooking, you can get started on the bacon. In stainless steel pan, cook bacon and transfer to the same bowl you're going to put the finished salad in.
Dice the onion and add it to the pan you cooked the bacon in. Sauté until translucent and starting to turn brown.
When the onion is cooked, deglaze the pan with the cider vinegar. Add enough to coat the entire bottom of the pan, and scrape up all the brown bacony goodness. If you need measurements -- and this is definitely not an exact science -- it's a little less than a half cup.
Remove the pan from heat and stir in two or three tablespoons of dark brown sugar.
Add the potatoes and half the bacon back to the pan and toss everything together. Be careful not to smash the potatoes too much.
Don't worry about getting it perfectly mixed. It's better to toss it quickly, so all the vinegar doesn't get absorbed into just one layer of the potatoes.
Transfer the bacon to a smaller serving bowl. As soon as most of the vinegar is absorbed, turn everything out into the bowl.
Friday, May 22, 2009
Mexi Beef Casserole Freezer Recipe
1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce
Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!
Paulissa's Potato Salad
NOTE: The salad is much better if assembled the day before it is served.
4 hard boiled eggs
8 red potatoes, boiled and peeled, and diced
1 red onion, chopped
1 jar pimentos, drained, rinsed, and diced
(I leave these out but my grandmother liked them for additional color)
1/2 to 3/4 c. sweet pickle relish
1 c. Miracle Whip
2 tsp. Mrs. Dash
salt and pepper to taste
Using a fork or pastry blender, chop eggs finely. Dice potatoes, and add remaining ingredients, mix well to combine.
Serves approximately 16 (1/2 c. servings)
Baked Chicken and Acorn Squash $5 Dinner
2 bone-in split chicken breasts ($1.79)
1 acorn squash ($1.17)
2 large broccoli heads ($.44)
1/4 cup orange juice, divided ($.05)
2 teaspoons brown sugar ($.01)
Salt, pepper, rosemary, minced garlic ($.10)
1 cup rice ($.30)
Preheat oven to 350 F. Pour half of the orange juice into the bottom of a 9x13-inch baking dish. Place chicken breasts into baking dish. Pour remaining orange juice over chicken breasts. Rub chicken with salt, pepper, rosemary and garlic.
Place acorn squash in microwave for 3 to 4 minutes to loosen skin and make it easier to cut. Let cool, and slice off skin. Scrape away seeds and cut the flesh into 1-inch cubes. Place cubes in baking dish around chicken. Sprinkle salt and brown sugar over squash cubes. Bake chicken and squash in 350 F oven for 1 hour.
Meanwhile, bring 2 1/4 cups water to a boil. Add rice and a dash of salt. Return to boil, cover and simmer for 20 minutes.
Steam broccoli and serve with chicken, rice and squash. Serves: 2 adults and 2 young children. Cost: $3.76.
SOURCE: Everyday Cheapskate Newsletter
(My Grandmother's) Salty, Crispy Oatmeal Cookies
adapted from Cook's Illustrated
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (not instant)
1 bar (3.5 ounces) good quality white chocolate (or dark, if you prefer), chopped
1/2 teaspoon coarse sea salt, preferably fleur de sel
1. Adjust oven rack to middle position and preheat to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.
2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking. They will spread and flatten quite a bit during baking.
4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.
Gingerbread Pancakes - Recipe
Something about the smell of gingerbread sums up the spicy,
warming spirit of the winter holidays--but usually we serve
gingerbread as a dessert (and often after a heavy festive meal).
Now you can have gingerbread for breakfast, in the form of these
tender, delectable pancakes.
Whip up a batch for your holiday revellers and get everyone off
to a good start. Serve them plain, or with maple syrup, yogurt,
toasted pecans, or fresh fruit. What a lovely way to start a
holiday--or any day!
2 cups Heart Healthy Bisquick
1 c. old Fashioned Oats
1 teaspoon cinnamon
1 teaspoon dried ginger OR 1 tablespoon fresh ginger, grated
1/4 teaspoon ground cloves
1-1/4 cups buttermilk (ff)
1/4 cup molasses (if using dark molasses, cut this amount to 1/8 c.)
2 tablespoons brown sugar
or 1 tsp Brown sugar twin)
1/4 cup canola oil
1. Combine bisquick, oatmeal and spices.
In a separate bowl, beat egg and whisk in the remaining
ingredients. Combine wet and dry ingredients and mix well.
2. Oil a medium-hot griddle or frying pan--water tossed on
surface jumps and spatters--and ladle about 1/4 cup of batter
onto the hot surface for each pancake. Let the first side cook
3-4 minutes (bubbles form and pop on the top) Turn once and
cook on the second side briefly to finish. Serves 4-6.
Copyright: Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).
Eat Your Veggies Hash Brown Bake
From Healthy Exchanges newsletter Jan. 2002
"EAT YOUR VEGGIES" HASH BROWN BAKE
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1/3 cup Land O Lakes no-fat sour cream
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
4 1/2 cups (15 ounces) shredded loose-packed frozen potatoes
1/2 cup chopped onion
1 cup shredded carrots
1 cup frozen cut green beans, thawed
1 (2.5-ounce) jar sliced mushrooms, drained
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray. In a large bowl, combine dry milk
powder and water. Fold in sour cream, parsley, and pepper.
Add potatoes. Mix well to combine. Stir in onion, carrots, green beans, and
mushrooms. Evenly spread mixture into prepared baking dish. Bake 45 minutes.
Sprinkle Cheddar cheese evenly over top and continue baking 10 minutes
or until cheese melts. Place baking dish on a wire rack; cool 5 minutes.
Divide into 6 servings. Freezes well.
Serves 6 - Each serving equals:
HE: 1 Ve, 1/2 Br, 1/2 Pr, 1/3 SM, 13 OC
168 Calories, 4g Fa, 10g Pr, 23g Ca, 211mg So, 213mg Cl, 3g Fi
DIABETIC: 1 Ve, 1 St, 1/2 Mt
Cheesecake For Breakfast
Just thought I would share with you a little recipe I made up that
tasted very good and didn't make me sin!
1 whole wheat flour tortilla
1 tbs Kraft Philladelphia Ultra low fat cream cheese
1 scant tsp. strawberry jam
Spread the tortilla with the cream cheese and then mix the jam into
the cheese, roll up and enjoy! A quick breakky on the go with some
oj or a smoothie!
Brown Hash Casserole
Brown Hash Casserole
1 C. thinly sliced green onions
1 C. shredded reduced-fat (2%) cheddar cheese
2 T. stick marg.(melted)
1/4 t. pepper
1 (32 oz.)pkg, frozen Southern style Hash Browns,
1 (16oz) carton fat-free sour cream
1(10 3/4)can condensed reduced fat, reduced salt,
Cream of Mushroom soup (undiluted)
1/2 t.top paprika
Preheat oven to 350 degrees.
Combine first 7 ingredients in a lg. bowl & stir well.
Spoon mixture into a 13 x 9 baking dish coated with
cooking spray. Sprinkle paprika evenly over casserole.
Bake at 350 degrees for one hour or until bubbly.
Yield: 9 servings @ 3 Points each
Chocolate Chip Pancakes
Chocolate Chip Pancakes
1 cup reduced-fat Bisquick
1/4 cup unsweetened cocoa
1/4 cup eggbeaters
2 TBSP Splenda (I don't feel this is necessary in this recipe)
1/3 cup mini chocolate chips
1 cup fat-free buttermilk (I use reconstituted non-fat dry milk;
1 c water and 1/3 dry milk powder)
Mix all ingredients together and cook on hot griddle or pan.
Watch carefully, as the batter is brown colored and so are
burned pancakes! Cook on one side until bubbles form and
edges are cooked, then flip and cook for another minute
or so, checking to be sure they don't burn.
2 WW points each. These are so sweet they don't need syrup!
Breakfast Biscuit Bake
We have had this a number of times in our house and it never lasts long. I usually toss in
some green peppers and onions as well, I have even used a little broccoli in it.
BREAKFAST BISCUIT BAKE
COOKING HEALTHY WITH A MAN IN MIND
PAGE 294...........SERVES 6
1 ( 7.5 ounce can ) Pillsbury refrigerated buttermilk biscuits
6 eggs or equivalent in egg substitute ( 1/4 cup = 1 egg )
1/4 cup skim milk
1 teaspoon parsley flakes ( I did not use in the recipe )
1 teaspoon dried onion flakes (I use 1 chopped onion)
1/2 teaspoon lemon pepper ( I use ground pepper)
3/4 cup ( 3 ounces ) shredded Kraft reduced fat cheddar cheese
Preheat oven to 450 degrees. Spray both a cookie sheet and an 8x8"
baking dish with cooking spray.
Separate biscuits and arrange on prepared cookie sheet. Lightly spray
tops of biscuits with butter flavor cooking spray.
Bake 8 minutes. Place cookie sheet on a wire rack and allow to cool.
Reduce oven temperature to 375 degrees. Break each biscuit into 3
pieces and set aside.
In a large bowl, combine eggs, skim milk, parsley, onion flakes and
pepper. Mix well using a wire whisk. Stir in the biscuit pieces and 1/2
cup of cheddar cheese. Pour into prepared baking dish.
Bake 15 to 20 minutes or until the center is set. Sprinkle remaining
1/4 cup cheese evenly over top. Bake 5 minutes longer or until cheese melts.
Cool 5 minutes and cut into 6 servings.
EACH SERVING EQUALS: HE: 1 2/3 PROTEIN...( 1 LIMITED)...1 1/4 BREAD...4
200 CALORIES...8 GM FAT...13 GM PROTEIN...19 GM CARBOHYDRATE...482 MG
SODIDUM...2 GM FIBER
DIABETIC: 1 1/2 MEAT...1 1/2 STARCH
Baked Apple Pancake
Baked Apple Pancake - Recipe
Adapted from Mom’s Big Book of Baking, by Lauren Chattman
(Harvard Common Press, 2001).
This sumptuous breakfast treat is simpler to make and serve than griddle cakes.
The batter can be mixed in the food processor, and the whole thing
comes out of the oven at once: no slaving away over a hot stove
while the hordes clamor for their share! Egalitarian--and completely delicious.
Caramelized apples and tender cake make a fabulous combination, and
the presentation is pretty, a factor if you have guests.
1/2 (1/4 cup) stick unsalted butter
1 1/4 pounds firm, tart apples (about 3 medium),
such as Granny Smith, peeled, cored, and cut into
1/4 cup granulated sugar or Splenda
1/4 teaspoon ground cinnamon
3 large eggs
1/2 cup skim milk or reconst. non-fat dry
1/2 cup unbleached all-purpose flour
(oatmeal for core)
1/4 teaspoon salt
Confectioner’s sugar (optional-leave off for core)
1. Preheat oven to 425F. Melt butter over medium-high heat in an
ovenproof 10-inch skillet. Add apples, granulated sugar, and cinnamon
and cook, stirring occasionally, until the apples begin to brown
and most of the juices have evaporated, 5 to 7 minutes.
Remove skillet from heat.
2. Combine eggs, milk, flour, and salt in a food processor and
process until smooth. (This can also be done with an electric
mixer or by hand with a whisk.)
3. Spread the browned apples evenly across the bottom of the pan.
Pour the batter over the apples. Place the skillet in the oven and
bake until the pancake is golden and puffed, 18 to 20 minutes.
4. Remove the pan from the oven and let the pancake rest in the pan
for 5 minutes. Sprinkle with confectioner’s sugar, cut into wedges,
and serve immediately.
Serves 4-6.Helpful Hints
Be sure to use an all-metal ovenproof skillet to make this pancake;
plastic or rubber handles will melt!
Copyright: Adapted from Mom’s Big Book of Baking, by Lauren Chattman
(Harvard Common Press, 2001). Copyright (c) 2001 by Lauren Chattman.
Reprinted by permission of Harvard
This is a quick way of incorporating broccoli into your breakfast. You can
use two eggs or just egg whites (four of them) if you prefer. Leave out the
Parmesan cheese if you prefer.
1 egg white
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, cooked broccoli
1. Use bright green, crunchy, cooked broccoli and chop it fine in the food
processor or by hand.
2. Mix all the ingredients together and pour into a small non-stick skillet,
lightly sprayed with cooking spray or rubbed with a paper towel moistened with
olive oil. Cook over medium heat for 2-3 minutes until set.
3. Turn the frittata over (don't worry if it breaks up) or put the skillet in
a hot oven for 2 minutes to set the top.
6 g total fat (2 g sat)
191 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
283 mg sodium
Thursday, May 21, 2009
Ham and Potato Brunch Bake
Ham and Potato Brunch Bake
April 2000 NL
This is so filling, I bet it shows up on as many dinner menus as
it does Brunch ones, especially when you discover how easy it
is to stir up.
1 1/2 cups (9 oz) diced Dubuque 97% FF ham
3 cups (10oz) frozen shredded loose-packed potatoes
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1 1/2 cups (6 oz) shredded reduced fat Cheddar Cheese *
2 cups skim milk
3/4 cup Bisquick Reduced Fat Baking Mix
4 eggs or equivalent in egg substitute
2 teaspoon dried parsley flakes
Preheat oven to 375. Spray 8x12 baking dish with butter
In a large bowl, combine ham, potatoes, green pepper,
onion and 3/4 cup cheddar cheese.
Evenly spread mixture into prepared baking dish.
In same bowl, combine skim milk, baking mix, eggs
and parsley flakes.
Mix well to blend. Evenly pour mixture over potato mixture.
Evenly sprinkle remaining 3/4 cup cheddar cheese over top.
Bake for 30-40 minutes. Place baking dish on a wire rack
and let set
for 5 minutes. Divide into 8 servings.
Serves 8 - Each serving equals:
HE: 2 1/4 PR, 3/4 Br, 1/4 SM, 1/4 VE
224 cals, 8 gm fat, 18 gm Pr, 20 gm Ca, 603 mg So, 244 mg Cl, 1 gm Fi
DIABETIC: 2 Mt, 1 St
Hint: Can be prepared and refrigerated the night before and baked
the next day!
Wednesday, May 20, 2009
Reese's Peanut Butter Cup S'mores
Picture: Google Image Search
Reese's Peanut Butter Cup S'mores
A little quick & easy recipe for those summer nights around the fire pits. Take 2 graham cracker squares and set them aside on a plate/napkin. Take a regular sized (not miniature, not large) Reese's Peanut Butter cup, peel open and place on one of the graham crackers. Heat up a marshmallow on a stick over the fire (only w/careful adult supervision), and once it is heated like you like it, place the marshmallow on top of the peanut butter cup, press the 2nd cracker on top, squash down and pull out the marshmallow stick. If you can't wait until a real fire, you can place the marshmallow on top of one cracker in the microwave. It only take a few seconds on high for it to puff up, then place peanut butter cup on top of the marshmallow, then the other cracker and squash.
SOURCE: Make A List Newsletter
Sunday, May 17, 2009
Balsamic Glazed Roast Chicken
a roasting chicken
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tbs honey
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 tbs thyme
1 tsp oregano
1 tsp basil
2 tsp rosemary
1 large lemon, juiced and zested, quarters reserved
8 cloves of garlic, peeled
4 small beets, peeled and quartered
4 medium carrots, peeled and cut in large pieces
2 medium onions, quartered
1. Wash your chicken, inside and out, and preheat your oven to 500ºF. Pat the chicken dry.
2. Combine the rest of the ingredients, save the last four, in a small bowl and mix.
3. Arrange your chopped veggies in the bottom of a roasting pan. Plop the chicken down in the middle.
4. Stuff the chicken with some onion quarters, the lemon quarters, and all of the garlic. Pour the sauce over the chicken, being careful to cover all the surfaces.
5. Roast the entire pan, veg and all, lowering the temperature to 400 after you put the pan in.
It shouldn't take more than about 90 minutes or so, although if you have included beets in your mixed veg, make sure you don't mistake beet juices for uncooked chicken juice, or vice versa. We ended up roasting ours for so long that the bones all fell away! However, despite our error, the chicken was so so juicy and delicious, and the vegetables retained their shapes. We ate it with steamed green beans and orzo. And plenty of wine.
Thursday, May 14, 2009
Peanut Butter Filled Chocolate Cupcakes
I had to dissect one to show the peanut butter filling.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKES
INGREDIENTS - CUPCAKES
3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons hot water
6 tablespoons milk
1 large egg
1/4 cup vegetable oil
INGREDIENTS - FILLING
3/4 cup confectioners' sugar
3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla
INGREDIENTS - ICING
8 ounces semi-sweet chocolate, chopped
6. For the icing, melt the chocolate with the cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy. Transfer the mixture to a bowl and refrigerate until cooled but not to firm, 30 to 45 minutes. Using a mixer, beat on high speed until thick and creamy. Pipe or spread onto filled cupcakes.
Tuesday, May 12, 2009
Frosted Meatloaf Cake
FROSTED MEATLOAF CAKE
For the Meat Loaf
2 pounds lean ground beef
3 large eggs
1 cup rolled oats
2/3 cup sliced green onions
1/2 cup milk
1/2 cup chopped fresh parsley
3 large garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
For the Decoration
1 jar (12 ounces) roasted red peppers, drained and patted dry
3 1/2 cups hot mashed potatoes
8 cherry tomatoes, stems removed
Preparing the Meat Loaf
Preheat oven to 375F. In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper just until blended.
Divide mixture between two 8-inch round cake pans, patting to cover pans evenly and make level.
Bake meat loaves until juices run clear when meat is pierced with a fork, or meat loaves register 170F on a meat thermometer, 20–25 minutes. Remove pans from the oven; cover loosely with foil and let stand for 10 minutes.
Decorating the Meat Loaf
Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate. Using a small sharp knife, trim red peppers so that they lie flat. Cover top of meat loaf with a single layer of roasted red peppers.
Invert second meat loaf onto red pepper layer. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top edges of cake. Pipe stars around bottom of cake.
Place cherry tomatoes, stem-ends down, in a ring around top of meat loaf "cake" to resemble cherries. Cut meat loaf into wedges; serve immediately.
Saturday, May 9, 2009
Potato Tomato Zucchini Pie
3 c. hash brown potatoes, either frozen or home made
1 beaten egg
3 TB. flour
1 c. diced onion
1 TB. parsley
Put in a greased deep dish pie plate
Bake this for 30 min. at 350 degrees
Then top with 3/4 c. grated cheese
2 cups thinly sliced zucchini(as I had yellow zucchini, the color changed, but not the taste)
2 c. thinly sliced tomatoes
1/2 cup. diced onion
3/4 cup grated cheese
Bake for 40 minutes more.
Old Fashioned Chicken Noodle Soup CrockPot Recipe
1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked chicken meat
6 cups water ( I use my homemade veggie broth)
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joe's brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish
If you're going to use a chicken carcass, cook it on low overnight in the water. In the morning, unplug the crock and let it cool before digging in with CLEAN hands to pick out the bones. Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.
Garnish with parmesan and asiago cheeses, if desired.
This is such a wonderful, comforting soup. The balsamic vinegar does two things: 1, it really darkens the broth which provides a nice color, and 2, it brings the chicken flavor out so nicely while providing a touch of a tang. The tang is nice, because it fools your tongue into thinking it's tasting salt----which is mostly what you taste in canned chicken noodle soups.
Absolutely delicious. This fed our family of four for dinner, with just a bit leftover (and the kids were able to have 3rds!)
SOURCE: A year of crockpotting blog