from cookinglight.com
Yield
8 servings
Ingredients
* 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
* 1/3 cup fat-free milk
* 1/4 cup egg substitute
* 1 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8.5-ounce) box corn muffin mix (such as Martha White)
* 1 (4-ounce) can chopped green chiles, drained
* Cooking spray
* 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
* 2 cups shredded cooked chicken breast
* 1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Saturday, January 31, 2009
Baked Pasta with Sausage, Tomatoes, and Cheese
Ingredients
* 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
* 1 pound hot turkey Italian sausage links
* 1 cup chopped onion
* 2 garlic cloves, minced
* 1 tablespoon tomato paste
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 (14.5-ounce) cans petite-diced tomatoes, undrained
* 1/4 cup chopped fresh basil
* Cooking spray
* 1 cup (4 ounces) shredded fresh mozzarella cheese
* 1 cup (4 ounces) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
* 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
* 1 pound hot turkey Italian sausage links
* 1 cup chopped onion
* 2 garlic cloves, minced
* 1 tablespoon tomato paste
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 (14.5-ounce) cans petite-diced tomatoes, undrained
* 1/4 cup chopped fresh basil
* Cooking spray
* 1 cup (4 ounces) shredded fresh mozzarella cheese
* 1 cup (4 ounces) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Pork and Stir-Fry Vegetables with Spicy Asian Sauce
from cookinglight.com
Ingredients
* 1 teaspoon canola oil
* 1/4 cup hoisin sauce
* 1/4 cup ketchup
* 1 teaspoon low-sodium soy sauce
* 1/2 teaspoon bottled minced garlic
* 1/8 to 1/4 teaspoon ground red pepper
* 1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
* 1 teaspoon black pepper
* 1/4 teaspoon salt
* 2 teaspoons dark sesame oil
* 1 cup presliced zucchini
* 1 cup presliced red bell pepper
* 1 teaspoon bottled ground fresh ginger (such as Spice World)
* 1/2 cup chopped green onions
* 1 teaspoon toasted sesame seeds
Preparation
Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.
Ingredients
* 1 teaspoon canola oil
* 1/4 cup hoisin sauce
* 1/4 cup ketchup
* 1 teaspoon low-sodium soy sauce
* 1/2 teaspoon bottled minced garlic
* 1/8 to 1/4 teaspoon ground red pepper
* 1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
* 1 teaspoon black pepper
* 1/4 teaspoon salt
* 2 teaspoons dark sesame oil
* 1 cup presliced zucchini
* 1 cup presliced red bell pepper
* 1 teaspoon bottled ground fresh ginger (such as Spice World)
* 1/2 cup chopped green onions
* 1 teaspoon toasted sesame seeds
Preparation
Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.
Grilled Chicken Soft Tacos
Ingredients
Ingredients for Marinade
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Ingredients for the Salsa
1 1/2 cups coarsely chopped ripe tomatoes
1 large ripe avocado, Peeled and Diced
5 green onions, white part only chopped
1/4 cup fresh cilantro, Finely Chopped
1 tablespoon minced jalapeno
1 tablespoon lime juice
kosher salt
fresh ground black pepper
Condiments for tacos
1 cup grated monterey jack cheese
iceberg lettuce
1 cup sour cream
14 ounces black beans, heated
10 soft taco-size flour tortillas
4 boneless skinless chicken breasts
Directions
1.To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
2. To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
3.Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
4.In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.
Ingredients for Marinade
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Ingredients for the Salsa
1 1/2 cups coarsely chopped ripe tomatoes
1 large ripe avocado, Peeled and Diced
5 green onions, white part only chopped
1/4 cup fresh cilantro, Finely Chopped
1 tablespoon minced jalapeno
1 tablespoon lime juice
kosher salt
fresh ground black pepper
Condiments for tacos
1 cup grated monterey jack cheese
iceberg lettuce
1 cup sour cream
14 ounces black beans, heated
10 soft taco-size flour tortillas
4 boneless skinless chicken breasts
Directions
1.To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
2. To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
3.Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
4.In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.
Friday, January 30, 2009
Chili with Chicken and Beans
Chili with Chicken and Beans
from marthastewart.com
Ingredients
Serves 6
* 1 tablespoon olive oil
* 3 teaspoons whole cumin seed
* 2 medium onions, finely chopped (about 3 cups)
* 5 garlic cloves, roughly chopped
* 1 green bell pepper, finely chopped
* 2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1 dried bay leaf
* One 28-ounce can chopped tomatoes with their juice
* One 4-ounce can green chiles, finely chopped
* 2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
* 1/2 teaspoon coarse salt
* 4 cups canned kidney beans, drained and rinsed
* Freshly ground black pepper
* 2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
* Fresh cilantro leaves, for garnish (optional)
Directions
1. In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
2. Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
3. Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
4. Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
from marthastewart.com
Ingredients
Serves 6
* 1 tablespoon olive oil
* 3 teaspoons whole cumin seed
* 2 medium onions, finely chopped (about 3 cups)
* 5 garlic cloves, roughly chopped
* 1 green bell pepper, finely chopped
* 2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1 dried bay leaf
* One 28-ounce can chopped tomatoes with their juice
* One 4-ounce can green chiles, finely chopped
* 2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
* 1/2 teaspoon coarse salt
* 4 cups canned kidney beans, drained and rinsed
* Freshly ground black pepper
* 2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
* Fresh cilantro leaves, for garnish (optional)
Directions
1. In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
2. Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
3. Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
4. Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.
Lighter Sesame Chicken
Lighter Sesame Chicken
from Marthastewart.comIngredients
Serves 4
- 3/4 cup brown rice
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 garlic clove, finely chopped or crushed with a garlic press
- 2 large egg whites
- 1/4 cup cornstarch
- 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil, such as safflower
- 4 scallions, thinly sliced
- 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions
- Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
- Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
- Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
Chicken Stir Fry Wraps
Chicken Stir Fry Wraps
from Marthastewart.com
Ingredients
Serves 4
* 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 large onion, halved and thinly sliced
* 1 large red bell pepper, ribs and seeds removed, thinly sliced
* 3 cloves garlic, minced
* 1 1/2 teaspoons grated peeled fresh ginger
* 1/4 to 1/2 teaspoon red-pepper flakes
* 3 tablespoons soy sauce
* 3 tablespoons rice vinegar
* 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
* 12 to 16 Boston lettuce leaves (about 2 heads)
Directions
1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
from Marthastewart.com
Ingredients
Serves 4
* 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 large onion, halved and thinly sliced
* 1 large red bell pepper, ribs and seeds removed, thinly sliced
* 3 cloves garlic, minced
* 1 1/2 teaspoons grated peeled fresh ginger
* 1/4 to 1/2 teaspoon red-pepper flakes
* 3 tablespoons soy sauce
* 3 tablespoons rice vinegar
* 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
* 12 to 16 Boston lettuce leaves (about 2 heads)
Directions
1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Rosemary Skewered Chicken with Orange Glaze
Rosemary Skewered Chicken with Orange Glaze (as seen on the Biggest Loser)
INGREDIENTS
Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
METHOD
- · Preheat a grill or grill pan on medium high heat.
- Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
- Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
- Remove from heat to allow flavors to meld and reserve.
- Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
- Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer.
- Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.
basil pesto
Makes 1 3/4 cups
- 1 cup walnuts or pine nuts
- Coarse salt and ground pepper
- 8 cups (4 ounces) lightly packed fresh basil leaves
- 2 garlic cloves, coarsely chopped
- 2/3 cup extra-virgin olive oil
Directions
- Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
- Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
- In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
others suggest to add 1/2 cup of parmigiano cheese and a 1/2 of pecorino cheese
Individual Pesto Pizzas
- 1/4 cup basil pesto
- 4 whole wheat pitas or store bought pizza crust
- 1 sliced plum tomato
- 2 ounces grated mozzarella cheese
- Coarse salt and ground pepper
Directions
- Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.
- Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.
- Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.
Black beans, Corn and Yellow Rice
INGREDIENTS
1 (8 ounce) package yellow rice mix
1 1/4 cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin
Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
1 (8 ounce) package yellow rice mix
1 1/4 cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin
Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
vegetable soup and variations
from "the soup diet"
Basic soup
Makes: 28 cups
• 1 lb. carrots, sliced
• 3 med. onions (1 1/2 lbs.), chopped (4 c.)
• 4 lg. stalks celery, sliced
• 2 lg. cloves garlic, crushed with press
• 2 cans (28 oz. each) whole tomatoes in juice
• 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
• 3/4 lb. green beans, trimmed and each cut into thirds
• 1 can (48 to 49 oz.) chicken broth
• 6 c. water
• Salt and pepper
• 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
• 2 bags (6 oz. each) baby spinach leaves
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to
Minestrone
To 2 c. Basic Soup, add 1/2 c. rinsed and drained canned white kidney beans (cannellini); heat to boiling. Stir in 1/2 c. whole wheat fusilli or rotini, cooked as label directs; heat through. Stir in 2 Tbsp. freshly grated Parmesan or Romano cheese and 1 Tbsp. chopped fresh basil. Sprinkle with 1 Tbsp. additional Parmesan or Romano to serve.
Mexican Chicken Soup
To 2 c. Basic Soup, stir in 3 oz. skinless, boneless chicken breast, cut into 1/2-inch chunks 1/3 c. fresh or frozen corn kernels, and 1/4 tsp. ground cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in 3 Tbsp. coarsely crumbled baked tortilla chips (1/2 oz.). Sprinkle with 1 Tbsp. chopped fresh cilantro. Serve with lime wedge.
Southwest Chili
In nonstick saucepan, cook 4 oz. (1/2 c. packed) ground turkey breast, 1/2 tsp. chili powder, and 1/8 tsp. ground cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 c. Basic Soup, 1/2 c. drained and rinsed canned black beans and 1/4 c. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 Tbsp. shredded reduced-fat Cheddar to serve.
Red Beans and Rice Stew
In saucepan coated with cooking spray, cook 2 oz. turkey kielbasa, cut into 1/2-in. pieces, with 1 sliced green onion (white part only; reserve green part for garnish), until sausage browns. Add 2 c. Basic Soup, 1/2 c. rinsed and drained canned red beans, 1/2 c. cooked brown rice, and 1/8 tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes. Sprinkle with reserved green onion. Serve with hot sauce.
Basic soup
Makes: 28 cups
• 1 lb. carrots, sliced
• 3 med. onions (1 1/2 lbs.), chopped (4 c.)
• 4 lg. stalks celery, sliced
• 2 lg. cloves garlic, crushed with press
• 2 cans (28 oz. each) whole tomatoes in juice
• 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
• 3/4 lb. green beans, trimmed and each cut into thirds
• 1 can (48 to 49 oz.) chicken broth
• 6 c. water
• Salt and pepper
• 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
• 2 bags (6 oz. each) baby spinach leaves
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to
Minestrone
To 2 c. Basic Soup, add 1/2 c. rinsed and drained canned white kidney beans (cannellini); heat to boiling. Stir in 1/2 c. whole wheat fusilli or rotini, cooked as label directs; heat through. Stir in 2 Tbsp. freshly grated Parmesan or Romano cheese and 1 Tbsp. chopped fresh basil. Sprinkle with 1 Tbsp. additional Parmesan or Romano to serve.
Mexican Chicken Soup
To 2 c. Basic Soup, stir in 3 oz. skinless, boneless chicken breast, cut into 1/2-inch chunks 1/3 c. fresh or frozen corn kernels, and 1/4 tsp. ground cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in 3 Tbsp. coarsely crumbled baked tortilla chips (1/2 oz.). Sprinkle with 1 Tbsp. chopped fresh cilantro. Serve with lime wedge.
Southwest Chili
In nonstick saucepan, cook 4 oz. (1/2 c. packed) ground turkey breast, 1/2 tsp. chili powder, and 1/8 tsp. ground cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 c. Basic Soup, 1/2 c. drained and rinsed canned black beans and 1/4 c. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 Tbsp. shredded reduced-fat Cheddar to serve.
Red Beans and Rice Stew
In saucepan coated with cooking spray, cook 2 oz. turkey kielbasa, cut into 1/2-in. pieces, with 1 sliced green onion (white part only; reserve green part for garnish), until sausage browns. Add 2 c. Basic Soup, 1/2 c. rinsed and drained canned red beans, 1/2 c. cooked brown rice, and 1/8 tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes. Sprinkle with reserved green onion. Serve with hot sauce.
Tahitian Stir Fry
Ingredients
1 can (16 oz) Pineapple chunks
1/3 cup Soy sauce (reduced sodium)
1 tsp. Black pepper
2 tbsp. Cornstarch
2 tbsp. Sugar
1 tbsp. Vegetable oil
3 Boneless, skinless chicken breasts, cut into 1 inch pieces
2 cloves Garlic, finely chopped
1 1/2 cups Sliced zucchini
1 cup Chopped red or green pepper
Drain pineapple, reserve juice.
Combine soy sauce, pineapple juice, black pepper, cornstarch, and sugar in small bowl and set aside.
Cook and stir chicken and garlic in hot oil, over medium-high heat in large, nonstick skillet until chicken is lightly browned and no longer pink in center. Add zucchini and bell pepper to skillet, cook 3 minutes or until vegetables are tender-crisp. Add soy mixture and cook until heated through and sauce is thickened. Stir in pinapple chunks.
1 can (16 oz) Pineapple chunks
1/3 cup Soy sauce (reduced sodium)
1 tsp. Black pepper
2 tbsp. Cornstarch
2 tbsp. Sugar
1 tbsp. Vegetable oil
3 Boneless, skinless chicken breasts, cut into 1 inch pieces
2 cloves Garlic, finely chopped
1 1/2 cups Sliced zucchini
1 cup Chopped red or green pepper
Drain pineapple, reserve juice.
Combine soy sauce, pineapple juice, black pepper, cornstarch, and sugar in small bowl and set aside.
Cook and stir chicken and garlic in hot oil, over medium-high heat in large, nonstick skillet until chicken is lightly browned and no longer pink in center. Add zucchini and bell pepper to skillet, cook 3 minutes or until vegetables are tender-crisp. Add soy mixture and cook until heated through and sauce is thickened. Stir in pinapple chunks.
Roasted Vegetable Pasta
Ingredients
1 medium zucchini, diced
1 red or yellow bell pepper, diced
1 large onion, thinly sliced
1 Tbsp. olive oil
salt and fresh ground pepper to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 cloves garlic, minced
8 oz. spaghetti or linguine
1/2 cup feta cheese
Preheat oven to 450*F. Put a large pot of water on to boil. In a large roasting pan or a large baking sheet with sides, toss zucchini, bell pepper and onion with 1 Tbsp oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, about 5 or 10 minutes. Meanwhile, in a large bowl, combine tomatoes, basil, and garlic. Season with salt and pepper. Cook pasta in boiling water until al dente. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Add additional salt and pepper if desired. Sprinkle with feta cheese.
1 medium zucchini, diced
1 red or yellow bell pepper, diced
1 large onion, thinly sliced
1 Tbsp. olive oil
salt and fresh ground pepper to taste
2 large tomatoes, chopped
1/4 cup chopped fresh basil
2 cloves garlic, minced
8 oz. spaghetti or linguine
1/2 cup feta cheese
Preheat oven to 450*F. Put a large pot of water on to boil. In a large roasting pan or a large baking sheet with sides, toss zucchini, bell pepper and onion with 1 Tbsp oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, about 5 or 10 minutes. Meanwhile, in a large bowl, combine tomatoes, basil, and garlic. Season with salt and pepper. Cook pasta in boiling water until al dente. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Add additional salt and pepper if desired. Sprinkle with feta cheese.
homemade graham crackers
homemade graham crackers
Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup untoasted wheat germ
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup unsalted butter, room temperature
3/4 cup packed light brown sugar
2 tbsp honey
Directions:
1. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl
2. Put butter, brown sugar, and honey in a separate bowl and mix on medium speed about 2-3 minutes. Reduce speed to low and add the flour mixture, mixing well.
3. Turn out dough onto a floured surface and divide into quarters. Roll out each piece between two sheets of wax paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
4. Trim the outmost edges of each rectangle, and divide into three 6 by 9-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
5. Remove from freezer. Transfer to large baking sheets and bake at 375 for 8-9 minutes (rotating halfway through). Let cool about 5 minutes; transfer crackers to wire racks to cool completely.
SOOO yummy!
bruschetta
bruschetta!! oh yummy!! ryan ate it in italy and we have been to a couple of italian restaurants that have it. I think its made lots of different ways, but this is how I first had it and its yummy!! its just garlic bread, fresh basil, mozzarella and tomato and you dip it in balsamic vinegar.
wheat bread
I thought I would share this yummy bread recipe that I got from miriam to use at our yw activity tonight! it was perfect because we ground food storage wheat to use and then used food storage powdered milk!!
whole grain wheat bread
1/3 c brown sugar + 1 T brown sugar
2 c warm water
2 pkg yeast
5-6 c whole wheat flour
3/4 c powdered milk
2 t salt
1/3 c oil
dissolve 1 T brown sugar and water. add yeast and let stand. place 4 c flour, powdered milk, rest of brown sugar, and salt in bowl and mix. add yeast mix and oil. add remaining flour 1/2 c at a time. knead for 5 minutes or until smooth. place in a greased bowl and let rise 1 hour. punch down and divide in half. place in a greased loaf pans. cover and let rise another hour. bake at 400 degrees for 10 minutes. reduce heat to 350, cook for an additional 20 minutes.
Lasagna Rolls
Lasagna Rolls
12 Whole-wheat lasagna noodles
1 tablespoon Extra-virgin olive oil
3 cloves Garlic, minced
1 Package low fat ricotta cheese
3 cups Chopped spinach
1/2 cup Shredded Parmesan cheese
1/4 teaspoon Crushed red pepper
1/4 teaspoon Salt
1 25-ounce Jar marinara sauce, preferably lower-sodium
1/2 cup Shredded part-skim mozzarella cheese
1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use. Preheat oven to 375 degrees.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, crushed red pepper, salt, and ricotta.
3. In a square pan or dish, spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread the ricotta and spinach mixture along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 15-25. Serve hot.
Chicken Enchaladas
Chicken Enchaladas
Ingredients
5 Boneless, skinless chicken breasts
1 Large can of green chili enchalada sauce
1/2 lb Reduced-fat Monterey Jack cheese, shredded*
1 (8 oz) pkg Reduced-fat Cream Cheese*
1 package (10 - 12) tortillas
1 Small can green chilis (mild)
1. Take chicken frozen or thawed and boil in water until done. Drain chicken and dice into small pieces. Toss back in pan and add 1/3 of green chili sauce, cream cheese, a handful of shredded cheese, and green chilis. Stir until warm and bubbly.
2. Place a few spoonfuls of mixture in middle of tortillas and roll them up. Place in lightly spayed baking dish (9x13) .
3. Once baking dish is full, spread remaining green chili sauce over the top, sprinkle with cheese. Add olives, if desired.
4. Bake, covered, at 350 for 30 min, uncovered for 10 min. If prepped ahead of time and kept in refrigerator bake for 45 min, covered, and 15 min uncovered.
**Original recipe calls for 16 oz of both cheeses, but cutting it by half and substituting reduced-fat cheese drastically cuts down the fat and calories.
Ingredients
5 Boneless, skinless chicken breasts
1 Large can of green chili enchalada sauce
1/2 lb Reduced-fat Monterey Jack cheese, shredded*
1 (8 oz) pkg Reduced-fat Cream Cheese*
1 package (10 - 12) tortillas
1 Small can green chilis (mild)
1. Take chicken frozen or thawed and boil in water until done. Drain chicken and dice into small pieces. Toss back in pan and add 1/3 of green chili sauce, cream cheese, a handful of shredded cheese, and green chilis. Stir until warm and bubbly.
2. Place a few spoonfuls of mixture in middle of tortillas and roll them up. Place in lightly spayed baking dish (9x13) .
3. Once baking dish is full, spread remaining green chili sauce over the top, sprinkle with cheese. Add olives, if desired.
4. Bake, covered, at 350 for 30 min, uncovered for 10 min. If prepped ahead of time and kept in refrigerator bake for 45 min, covered, and 15 min uncovered.
**Original recipe calls for 16 oz of both cheeses, but cutting it by half and substituting reduced-fat cheese drastically cuts down the fat and calories.
Healthy coleslaw
Healthy Coleslaw
3 cups green cabbage, thinly sliced
1 carrot, grated
1 t rice vinegar
1 t olive oil
1/4 c chopped cilantro
salt and pepper to taste
In a large bowl, add cabbage and carrots. In a small bowl, whisk together vinegar, oil and cilantro. Toss dressing with cabbage and carrots and salt and pepper to taste.
3 cups green cabbage, thinly sliced
1 carrot, grated
1 t rice vinegar
1 t olive oil
1/4 c chopped cilantro
salt and pepper to taste
In a large bowl, add cabbage and carrots. In a small bowl, whisk together vinegar, oil and cilantro. Toss dressing with cabbage and carrots and salt and pepper to taste.
Southwestern Black Bean Burgers
Southwestern Black Bean Burgers
Ingredients
2 slices whole wheat bread, torn
4 T fresh cilantro
2 cloves garlic
1 15 0z can black beans, rinsed and drained
2 t taco seasoning
1 egg
Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread becomes crumbs. Transfer crumbs to a large bowl and set aside. Next, process or blend cilantro and garlic until finely chopped. Add beans and seasoning. Process or blend until beans are coarsely chopped and mixture begins to pull away from the sides. Add mixture to the bread crumbs in the bowl. Add egg, mix well and shape into four 1/2 in thick patties.
Grill patties on a lightly greased rack or an uncovered grill directly over medium heat for 8-10 minutes or until patties are heated through, turning once. (I cooked mine on my George Foreman.)
Ingredients
2 slices whole wheat bread, torn
4 T fresh cilantro
2 cloves garlic
1 15 0z can black beans, rinsed and drained
2 t taco seasoning
1 egg
Place torn bread in a food processor bowl or blender container. Cover and process or blend until bread becomes crumbs. Transfer crumbs to a large bowl and set aside. Next, process or blend cilantro and garlic until finely chopped. Add beans and seasoning. Process or blend until beans are coarsely chopped and mixture begins to pull away from the sides. Add mixture to the bread crumbs in the bowl. Add egg, mix well and shape into four 1/2 in thick patties.
Grill patties on a lightly greased rack or an uncovered grill directly over medium heat for 8-10 minutes or until patties are heated through, turning once. (I cooked mine on my George Foreman.)
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