Creamy Peas with Ham & Onion

Recipe

Creamy Peas with Ham and Onion

Serves 4 to 6

Because the cream is reduced to the proper consistency before the peas are added to the pan, the peas should be cooked with the cover on. The ham and onion add plenty of sweetness, so this recipe doesn’t require any sugar.

2	tablespoons unsalted butter
6	ounces ham steak , cut into 1/2-inch pieces
1	red onion , halved and sliced thin
2/3	cup heavy cream
1	tablespoon chopped fresh tarragon leaves or parsley
1	pound frozen peas , not thawed

1. Melt butter in large skillet over medium-high heat. Add ham and cook until browned, about 5 minutes. Add onion and cook until soft and beginning to brown, about 5 minutes.

2. Add cream, tarragon, and salt and pepper to taste. Bring to simmer and cook until cream just begins to thicken, about 3 minutes. Stir in peas, cover, and cook until tender, about 5 minutes. Adjust seasonings with salt and pepper and serve.

Paulissa's Souper Bowl Turkey Soup

I made this soup last night and it simmered all day while we worked around the house. The creamed corn really makes a difference, so don't leave it out.

1 turkey carcass
leftover turkey if you have it on hand (about 3 cups)
de-fatted pan drippings
2 onions, chopped (save the skins and tops)
4 stalks celery, chopped
1 bag frozen chopped carrots
1/2 bag frozen corn
1/3 c. brown rice (NOT INSTANT)
1 pkg. turkey gravy mix
2 bay leaves
3 cloves garlic, minced
salt and pepper to taste
water to cover

Chop onions and celery, set aside. Place turkey skins, tops and bay leaves in piece of cheesecloth (I used a mesh bag that onions come in for this) Tie tightly. Place turkey carcass in soup pot with pan drippings and enough water to cover. Simmer carcass until meat comes off bones easily and return meat to pan.

Add vegetables, turkey mix, and garlic, simmer until tender. Add brown rice and simmer until desired consistency.

NOTE: The onion skins give the soup a nice color boost.

Chicken Breasts Supreme

Chicken Breasts Supreme

1/2 cup cornflake crumbs
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1/2 cup sliced onion
1/2 cup fat-free chicken broth*
1/2 cup dry white wine, vermouth or chicken broth
2 cups mushrooms, sliced

Preheat oven to 375 F. Mix cornflake crumbs, thyme, sage, salt and pepper in a plastic bag. Place a couple of chicken breasts at a time in the plastic bag and shake to coat evenly. Arrange chicken in a 9- by 13-inch baking pan that has been sprayed with nonstick cooking spray.

Spray a skillet with nonstick cooking spray and sauté onions. Add broth and wine. Bring to a boil. Pour around chicken. Bake, uncovered, for 30 minutes.

Meanwhile, in the same skillet, sauté mushrooms. Arrange mushrooms around the chicken after it has cooked for 30 minutes. Bake an additional 10 minutes or until chicken is no longer pink. Serves: 8.

Nutritional Information. Carb servings: 1/2; Exchanges: 1/2 starch, 3 lean meat

Nutrient Analysis. Calories 162; total fat 1g; saturated fat 0g; cholesterol 65mg; sodium 138mg; total carbohydrate 6g; dietary fiber 0g; sugars 1g; protein 27g

*Sodium is figured for reduced sodium.

Source: Quick & Healthy Recipes and Ideas, 3rd Edition, ©2008 Brenda J. Ponichtera, R.D.