Tuesday, October 18, 2011

Jambalaya-Style Chicken and Shrimp (Slow Cooker Recipes)



This Jambalaya has only 2 grams fat.

1 cup sliced celery
1 large onion, chopped
1 14 1/2 ounce can low-sodium tomatoes, cut up
1 14-ounce can chicken broth
1/2 of a 6-ounce can tomato paste (1/3 cup)
1 tbsp Worcestershire sauce
1 1/2 tsp Cajun seasoning
1 LB chicken breast, cut in 3/4 inch pieces
1 1/2 cups instant rice
8 ounces cooked shrimp
3/4 cup chopped green sweet pepper

1. In a 3 1/2 to 4 quart slow cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and Cajun seasoning. Stir in Chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 to 15 minutes or until most of the liquid is absorbed and rice is tender.

(Homemade Cajun Seasoning: In a small bowl combine 1/4 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 to 1/4 tsp ground red pepper, 1/4 tsp paprika, and 1/4 tsp black pepper)

Saturday, October 8, 2011

Cherry Cranberry Pie

Cherry Cranberry Pie
Sheila's Pie Crust:
2 1/2 cups flour
1/2 cup sugar
1/4 tsp salt
1 cup cold butter, cut into 1/2 inch dice
1/4 cup ice water

1. Place flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse three times to mix. Add butter and pulse until crumbly. Add water. Pulse until mixture comes together.
2. Remove dough from bowl of processor, divide in half, and shape each half into a disc. Unless your kitchen is very warm, you don't have to chill the dough before rolling out.
3. Coat a 9-inc ovenproof glass pie dish with vegetable spray.
4. Roll out each disk of dough between 2 sheets of floured wax paper until 2 inches wider than diameter across top of pie plate.
5. Put first rolled out half of dough into pie pan, trim excess dough from edge, and chill in refrigerator while preparing filling.
6. Fill.
7. Flip second crust over top of pie. Trim excess dough and crimp edges.

*I brushed the top crust with buttermilk, and then sprinkled sugar on top of the dough*
I baked at 375F for 75 minutes, although I would start checking around 55 minutes. The crust should be golden and the filling should be bubbling.

Filling:
2 cups cranberries (I used frozen)
21 oz can of cherry pie filling
2 TBSP cornstarch
3/4 cup sugar

Combine all ingredients and let sit for 15 minutes before filling pie crust.


Saturday, September 17, 2011

S'mores Cupcakes

The recipe was just ok...but they were so pretty, I had to share these vegan s'mores cupcakes Phil and I whipped up the other day!

Saturday, September 10, 2011

A day in the Garden



My garden is winding down, but I have really enjoyed it this year. I have a few more tomatoes, peppers, eggplant and squash and am awaiting my pumpkins. We'll see!

Monday, September 5, 2011

Slow Cooker Tuscan Chicken


I found this recipe in the Low-Fat, Low-Cholesterol Cookbook from the American Heart Association. This is nice and can be served as is or over pasta. It serves 8, has only 162 calories and 2.5 grams fat. It takes about 5 minutes to prep.

Ingredients:

2 LBS boneless, skinless chicken breasts
1 tsp dried basil
1 tsp dried oregano
1 14.5-ounce can diced tomatoes, undrained (I used 5 tomatoes, chopped)
1 9-ounce package frozen artichoke hearts, thawed
1 cup chicken broth
1 2.25 ounce can sliced black olives, drained
1/2 tsp salt
1/4 tsp pepper

Discard all visible fat from chicken. Sprinkle both sides with basil and oregano. Put chicken in 4-quart slow cooker.

Stir in remaining ingredients. Cook, covered, on high for 3-4 hours or on low for 7 to 8 hours.

Saturday, September 3, 2011

Susan's Fresh Garden Spaghetti


I have a plethora of tomatoes and bell peppers in my garden and have been trying to keep up with them. I have filled my freezer as well as Edie's and am now making many of my dishes with fresh tomatoes in lieu of canned. What a concept. Tonight I made spaghetti, much as I used to make it, with a dollop here and a sprinkle there. It was delicious. My problem when I make up recipes is that I rarely measure. This is my attempt at unmeasured spaghetti sauce reproduction.

Ingredients (or as close as I can recall):

20 tomatoes, washed and diced (I didn't peel or seed)
1 bell pepper, chopped
6 cloves garlic, chopped
1 red onion chopped in the food processor
1 6-ounce can tomato paste
1/8 cup Italian seasoning
2 tbsp oregano
2 tbsp basil
1 tbsp parsley
1 tbsp salt
1 tsp pepper
2 tbsp olive oil
1.5 LBS chicken breast, diced
Italian seasoning
Your favorite pasta

1. Dice the tomatoes, bell pepper and garlic directly in large skillet over medium heat. Add onion, tomato paste, Italian seasoning, oregano, basil, parsley, salt and pepper. Simmer for 1 hour and 40 minutes. Continue cooking while you;

2. Cook your pasta

3. Heat olive oil in small skillet. Add chicken. Sprinkle with Italian seasoning. Cook through. Add to tomato sauce.

Put over your favorite pasta and enjoy!

Friday, August 12, 2011

Our New Mary Kay Lady



Hey Everyone,

Our Apron Club Member and my little sister Jeanne is now selling Mary Kay products. The products are wonderful and if you are looking for an equally wonderful beauty consultant, you might want to try Jeanne's site. Let us know what you think.

1jelliott4445@marykay.com

Wednesday, August 10, 2011

Spicy Pork and Vegetable Soup (Biggest Book of Slow Cooker Recipes)


Edie told me about this recipe and Ron cooked it for me. I do lead the good life. It was really delicious and Ron and Ronny even enjoyed it. This recipe serves 6, has 9 grams of fat, 5 grams of fiber and 18 grams of protein. The guys did not want spinach in theirs, so I just added it to my bowl and it worked great.

Ingredients:
1 LB boneless pork
1 tbsp cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp paprika
3 cups water
3 medium carrots cut into 1/2 inch pieces
1/2 LB winter squash cut into 1/2 inch pieces
1 8 3/4 ounce can whole kernel corn
4 tsp instant beef bouillon granules
1/2 tsp salt
1/4 tsp ground red pepper
2 cups torn fresh spinach (optional)

1. Cut meat into 1/2 inch cubes. In large skillet brown half of meat in hot oil. Remove meat, set aside. Brown remaining meat with onion, garlic, and paprika.

2. meanwhile, in a 3 1/2 to 4-quart slow cooker place water, carrots, squash, sweet potato, undrained corn, beef bouillon granules, salt, and red pepper. Stir in all meat and onion mixture. Cover, cook on low heat setting for 10-11 hours or on high heat setting for 5 to 5 1/2 hours.

3. Before serving, add torn spinach to soup and stir until slightly wilted.

Thursday, August 4, 2011

Layered Mexican Chicken

This looks kind of pasty white and tasteless when you take it out of the oven. Don't let that fool you. Put on some salsa and enjoy. Very tasty. This recipe serves 12, has 7 grams of fat, 5 grams fiber, 27 grams of protein and 310 calories.

ingredients:
2 Lbs skinless boneless chicken breasts
3 cups fat-free sour cream
2 (151/2 ounce) cans black beans, rinsed and drained
2 (4 ounce) cans chopped green chiles, drained
2 cups shredded reduced-fat Monterey Jack cheese
2 tsp ground cumin
1/4 tsp black pepper
12 (6-inch) corn tortillas, cut into 2-inch strips
1 cup salsa

1. Combine chicken and enough cold water to cover by 1 inch in a large saucepan; bring to a boil, reduce heat, simmer until cooked through, 15-20 minutes. Transfer to a plate.
2. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick spray.
3. Cut chicken into 1 inch pieces and place in large bowl. Add sour cream, beans, chiles, 1 cup cheese, cumin and pepper; combine.
4. Place half of tortilla strips in overlapping layer in bottom of pan. Spoon half of chicken mixture on top. Place remaining tortilla strips over chicken mixture, top with remaining chicken mixture. Sprinkle with remaining 1 cup cheese. Bake 30 minutes. Serve with salsa.

Friday, July 15, 2011

Not Just For Thanksgiving Cranberry Shortbread Cake (P 208, Baking From My Home To Yours, Greenspan) Thanks Kim


This is more of a tart than a cake. Kimberly made this for her annual birthday tea. It was wonderful.

Ingredients:
Filling:
1 large naval orange
About 1/4 cup orange juice
1 12 ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar

Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
Pinch of salt
1 stick plus 5 TBSP unsalted butter, at room temperature
1 cup plus 2 tsp sugar
1 large egg
1 large yolk
1 tsp vanilla extract

Jam Filling instructions:
Grate zest of orange into medium saucepan. Slice off peel, remove white cottony pith and slice between membranes to release orange segments. Cut segments into 1/4 inch wide pieces and toss into pan. Squeeze juice from membranes to make 1/4 cup juice (supplement with juice or water as needed). Pour into pan.
Put cranberries in pan, stir in 3/4 cup sugar, boil, stirring over medium heat about 5 minutes until cranberries pop. Scrape jam into bowl and taste..add sugar to taste. Cool to room temperature.(Store up to two weeks in refrigerator).
Cake instructions:
Whisk flour, baking powder and salt and set aside. Beat butter until soft. Add 1 cup sugar and beat until dissolved. Reduce speed to low and add egg and yolk until well blended. Beat in vanilla. Add flour mixture, mixing lightly until just incorporated.. Turn onto smooth surface and form a ball, divide in half to form two disks. Wrap disks in plastic and refrigerate 15 minutes - overnight. Set out for 20 minutes at room temperature before proceeding.
Finite:
Preheat oven to 350 degrees. Lightly butter 9 inch springform pan and place on baking sheet lined with parchment.
Work with one piece of dough at a time. Roll out bottom layer and lay in pan.Press lightly. Spread with cranberry filling over dough. Roll out second dough and place on top of filling. Brush top of cake lightly with water and sprinkle with remaining 2 tsp sugar.
Bake: 35 to 40 minutes or until top of cake is lightly golden. Cool....Enjoy

Saturday, July 9, 2011

Zucchini Cobbler (Thanks Edie)

This recipe will serve 12 to 15 and takes about an hour to cook. Just don't tell anyone it is made from zucchini until they try it. Really delicious. I cut the recipe in half for home, but this is the full Monte. Sorry...this is way not low fat as per the butter in the crust. just half small servings and enjoy!

Ingredients:
Filling:
8 cups peeled, seeded and chopped zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Crust:
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon

1. In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer one minute longer. remove from heat and set aside.

2. Preheat oven to 375 Degrees.

3. Fro crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the crust mixture into a greased 15 by 10 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 35 to 40 minutes or until golden brown and bubbly.

Saturday, July 2, 2011

Slow Cooker Pulled Pork


Kimberly found this online one day in "The way the cookie Crumbles" Blog and made it for Phil as we hovered over the crock pot. I got the recipe and it is worth the 10 hours it takes to cook.

Spice Rub Ingredients:

1 tbsp ground black pepper
1 - 2 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp dried oregano
4 tbsp paprika
2 tbsp table salt
1 tbsp granulated sugar
1 tbsp ground white pepper

1 (6-8 pound) bone-in pork shoulder
1/2 tsp liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours or up to 3 days.

3. Unwrap roast and place in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork tender.

4. Transfer roast to cutting board; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 1/2 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

I served these on sour dough rolls, but Ronny ate his straight from the plate. Thanks Kimberly.

Wednesday, June 29, 2011

Magnificent Marinade


This recipe came with a MECO water smoker that we bought years ago and really is magnificent. The smoker is gone, the marinade remains. It takes a lot of different ingredients, but you will want to make it again, so splurge. We use it with tri-tip, but it can also be used on chops, chicken, ribs, almost any meat you like. Pour over meat in plastic bag, pan or bowl and refrigerate several hours or overnight, turning occasionally. Cook meat in water smoker, adding marinade to water pan. If you do not have a smoker, just cook your meat as usual.

Ingredients:

1 1/2 c salad oil
3/4 c soy sauce
1/2 c wine vinegar
1/3 c lemon juice
1/4 c Worcestershire sauce
2 tbsp dry mustard
2 1/2 tsp salt
1 tbsp coarsely ground pepper
2 tsp chopped parsley
2 cloves garlic, crushed

Combine all ingredients and mix well. Store in tightly covered jar in refrigerator or freezer if not used immediately.

Makes about 3 1/2 cups

Monday, June 27, 2011

Italian Chicken Skillet (adapted from Best Eats, page 90)


Bellissimo! We really enjoyed this dish. I poured it over pasta, but you could just as easily serve it alone or over rice. It serves 4.

Ingredients:

2 tsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, sliced
1 - 1 1/2 pounds chicken thigh or breast (your choice) cut into strips
1 (14 1/2-ounce) can crushed tomatoes
1 tsp dried basil
1 tsp salt
1/4 tsp pepper

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and celery; cook, stirring occasionally, until vegetables are softened, about 10 minutes.

2. OPTIONAL: Cook pasta or rice on the side.

3. Add chicken and cook, stirring occasionally,until opaque, about 5 minutes. Stir in tomatoes, basil, salt, and pepper. Reduce heat and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.

4. Enjoy!

Sunday, June 26, 2011

Divinity

Although divinity is loaded with sugar and thus calories, it is fat free (unless you choose to add nuts). This divinity turned out beautifully and we started eating it before I could grab the camera. I added a few nuts on one side, but the divinity was so good, it detracted from it. Easy and delicious!

Ingredients:

3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites (room temperature)
1 tsp vanilla extract
1 cup chopped nuts (optional)

1. Line 9-inch square pan with aluminum foil and spray with nonstick cooking spray.

2. Combine sugar, syrup and water in large heavy bottomed saucepan over medium heat. Cook, stirring constantly,until sugar dissolves. Continue cooking without stirring until mixture reaches 250 degrees, firm ball stage.

3. Beat egg whites in mixer until stiff peaks form. Slowly pour about half syrup mix into egg whites, beating constantly.

4. Continue to cook remaining syrup until it reaches 270 degrees, soft crack stage.

5. Stream remaining syrup mix into egg whites while mixer is running. Continue to beat until candy is thick, shiny and holds its shape.

6. Mix in vanilla and nuts (optional) until fully incorporated.

7. Pour mixture into 9-inch pan, cool and cut into small squares.

Thursday, June 23, 2011

Sour Cream and Garlic Mashed Potatoes (Best Eats, Page 160)


This side dish serves 4 and goes great with Kimberly's Turkey Meat Loaf.

Ingredients:

1 1/4 LBS baking potatoes, peeled and chopped
5 garlic cloves, peeled
3 Tbsp fat-free sour cream
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper

1. Place potatoes and garlic in large pot with enough cold water to cover by 3 inches; bring to a boil. Reduce heat and simmer until fork-tender, 20-25 minutes. Drain, reserving 3/4 cup of cooking water.

2. Return potato mixture to pot. Add sour cream, oil, salt, and pepper; mash with a potato masher, gradually stirring in reserved cooking water, 2 or 3 tbsp at a time, until potatoes become creamy.

This recipe does have 4 grams of fat per serving and has 158 calories.

Sunday, June 5, 2011

Turkey Loaf With Greens (Kimberly got this from Greens Glorious Greens by Albi and Walthers)


Kimberly made this the other day and we really liked it. We had it cold on a tortilla with lettuce. It would be great sliced for sandwiches with sauteed mushrooms and avocado. It is really just a low-fat meatloaf.

Ingredients:

1 1/3 LB ground turkey breast
1/2 cup minced onion
3/4 cup fresh whole wheat bread crumbs
1 egg or 2 egg whites
1/3 cup minced celery
3 tbsp chopped fresh parsley
1 cup finely chopped Swiss chard
1/2 tsp minced fresh garlic
1/4 cup low-fat milk
1/2 tsp salt
fresh ground white or black pepper to taste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Dijon mustard as needed for top

1. Preheat oven to 350 degrees. Oil a 9-inch pie plate.

2. In medium-size bowl, mix all ingredients except mustard. Pat mixture into pie plate.

3. Spread top with thin layer of Dijon mustard and bake 45 minutes, or until meat begins to pull away from sides of pan. Allow to stand for 10 minutes before cutting into wedges. Serve with additional mustard, if desired.

Sunday, May 22, 2011

Olive Garden Minestrone Soup (adapted from Top Secret Restaurant Recipes 2)



This was very good and extremely healthy with little fat and lots of protein. This recipe makes about 8 1 1/2 cup servings.

Ingredients:

3 tbsp olive oil
1 cup minced white onion (1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves or 4 tsp minced garlic
4 cups vegetable or chicken broth
2 15-ounce cans red kidney beans, drained
2 15-ounce cans small white beans or Great Northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup shredded carrot
2 tbsp minced fresh parsley or 1 tbsp dried
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
3 cups hot water
1 cup seashell pasta

1. Heat olive oil over medium heat in large stockpot. Saute onion, zucchini, green beans, celery, and garlic in oil for 5 minutes or until onion turns translucent.
2. Add broth, drained beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring soup to boil, then reduce heat and simmer 20 minutes.
3. Add pasta and cook for an additional 20 minutes or until desired thickness.

Saturday, May 14, 2011

Susan's Leaning Tower

This recipe was whispered to me by an Olive Garden bartender a few years ago and we have this as an occasional treat. It is a thick and wonderfully fruity drink. You might want to experiment with the ingredients. I find I like a little less Pina Colada mix as it is very thick and sweet. Remember to lean and enjoy.

Ingredients:

3/4 c banana liquor
1 1/2 c Captain's Rum
4 1/2 c orange juice
1/4 c Pina Colada mix
splash Grenadine

Mix and enjoy. Remember not to drive as you may be leaning after drinking.

Edie Ransom's Sugar Cookies from Heaven

This is an awesome sugar cookie recipe from Apron Club member Edie. She is a great cook and these are heavenly. I have made this several times for my class and they are my favorite.

Ingredients:

2/3 c shortening
3/4 c sugar
1 tsp vanilla
1 egg
4 tsp milk
2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 375 degrees. Makes 1 dozen cookies.

2. Thoroughly cream shortening, sugar and vanilla.

3. Beat in egg until light and fluffy. Stir in milk.

4. Sift dry ingredients. Blend with creamy mix.

5 divide dough in half. Chill one hour.

6. Bake 6-8 minutes.

Susan Stephenson's (Olive Garden) Zuppa Toscana

YUMMY! This is our favorite soup from Olive Garden.

Ingredients:

1 LB ground Italian sausage
1 large diced white onion
2 tsp garlic puree
5 cubes chicken bouillon
1 LB sliced russet potatoes
1/4 of a bunch of kale
1 1/2 tsp crushed red peppers
4 tbsp bacon pieces
10 cups water
1 cup heavy cream

1. Saute Italian sausage and crushed red pepper in large pot. Drain excess fat, refrigerate while preparing other ingredients.
2. In same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes, or until onion are soft.
3. Add chicken bouillon and water to pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until heated.
6. Stir in sausage and kale, let all heat through and serve.

Susan Stephenson's (Olive Garden) Zuppa Toscana

YUMMY! This is our favorite soup from Olive Garden.

Ingredients:

1 LB ground Italian sausage
1 large diced white onion
2 tsp garlic puree
5 cubes chicken bouillon
1 LB sliced russet potatoes
1/4 of a bunch of kale
1 1/2 tsp crushed red peppers
4 tbsp bacon pieces
10 cups water
1 cup heavy cream

1. Saute Italian sausage and crushed red pepper in large pot. Drain excess fat, regrigerate while preparing other ingredients.
2. In same pan, saute bacon, onions and garlic over low-medium heat for approsimately 15 minutes, or until onion are soft.
3. Add chicken bouillon and water to pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until heated.
6. Stir in sausage and kale, let all heat through and serve.

Monday, May 2, 2011

Tuscan Chicken Sausage Stew (adapted from Weight Watchers)



This is a super easy stew to make. It takes about 15 minutes to prep and cook, has 6 grams of fat, 34 grams Carbs, 8 grams of fiber, and 18 grams of protein. This easy peasy meal serves 4.

Ingredients:
6 ounces cooked Italian-style chicken sausages
10 ounces mushrooms, sliced
1 medium zucchini, diced
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with roasted garlic and onion
1 (8-ounce) can tomato sauce
1/4 cup water
1 tsp rosemary

1. Spray large nonstick skillet with nonstick spray; set over high heat. Add sausages, mushrooms, and zucchini; cook, stirring frequently, until sausages and vegetables are lightly browned, about 6 minutes.

2. Stir in beans, diced tomatoes, tomato sauce, water, and rosemary; bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender, about 2 minutes. Remove from heat, add salt to taste, and enjoy!

Saturday, April 23, 2011

Chicken Hash (WW New Complete Cookbook, p. 114)


Ron likened this recipe to a chicken pot pie. It is much healthier with only 4 grams of fat, 185 calories, 15 grams carbohydrates, 1 gram of fiber and 21 grams of protein. This dish serves 4.

Ingredients:

2 slices white bread
1 tbsp + 1 1/2 tsp grated Parmesan cheese
1/8 tsp ground white pepper
1 tbsp reduced-calorie margarine
1 red onion
1 celery stalk
3/4 pound skinless boneless chicken breasts cut into 1/2 inch pieces
1 tbsp flour
1 tsp thyme
1/2 tsp minced chives
1/4 tsp salt
1 cup fat-free milk
1 green bell pepper, seeded
1/4 tsp paprika

1. In a mini food processor or blender, combine bread, cheese and pepper; pulse until mix in consistence of coarse crumbs. Preheat oven to 350 degrees; spray 2-quart casserole with nonstick cooking spray.

2. In large nonstick skillet, melt margarine. In a mini food processor, blend onion and celery. Saute onion and celery until softened, about 5 minutes. Add chicken; sprinkle with flour, thyme, chives and salt; cook, stirring frequently, 5 minutes. Stir in milk; cook, stirring frequently, until sauce thickens, 2-3 minutes. Remove from heat. In a mini processor, blend bell pepper. Add bell pepper to chicken mixture. Transfer to the casserole; sprinkle with crumbs and paprika. Bake until golden brown, 30-35 minutes.

Friday, April 22, 2011

Stuffed Peppers (WW New Complete Cookbook, p. 161)


Show me the beef. You can actually use ground turkey in this recipe to cut down more on the fat.
Each stuffed pepper has 284 calories, 10 grams fat, 28 grams carbohydrates and 6 grams fiber.

Ingredients:
1/2 pound lean ground beef
1 cup cooked white rice
1 onion, finely chopped
1/4 cup thawed frozen green peas
1/4 cup grated Parmesan cheese
2 tbsp tomato paste
3 garlic cloves
1 tsp minced thyme
1 tsp minced basil
1/2 tsp minced sage
1/2 tsp minced rosemary
4 bell peppers, tops cut off (save for another dish) and seeded
1/2 cup tomato puree or tomato sauce

Preheat oven to 350 degrees. In large bowl, combine beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, sage and rosemary. Loosely stuff peppers with the mixture, stand them in a baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid comes about one-fourth up the sides of the peppers. Cover with foil or lid and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.

Low-Fat Jalapeno Artichoke Dip (An original recipe still in progress)


My love of jalapeno/artichoke dip led me to try a lower-fat option. Using "lower fat" ingredients brought this recipe to about 36 grams of fat (610 Cal) for the entire dish vs. 210 grams of fat (2,000 Cal) using whole fat ingredients. If you try it and put a twist on it, let me know.

Ingredients:

13-14 ounces marinated artichoke hearts, drained
3 cloves minced garlic
2 ounces chopped green chilies (canned salsa verde works fine)
1/2 cup non-fat sour cream
8 ounces non-fat cream cheese
1/2 cup non-fat mayonnaise
1 cup grated Parmesan cheese

Preheat oven to 325 degrees. Cut up artichoke hearts. Mix all ingredients and artichokes together with mixer. Pour mixture into baking dish. Bake uncovered until lightly browned on top (about 45 minutes). Serve with pita chips, tortilla chips or crackers.

Thursday, April 14, 2011

Spiced Shish Kebabs (P. 182, Low-Fat Low-Cholesterol Cookbook)


Ingredients:

1 lb. boneless top sirloin steak
2 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
1 large red onion
1 medium yellow bell pepper
cooking spray

Horseradish Cream
1/3 cup fat-free sour cream
2 tbsp light mayonnaise
1 tbsp bottled white horseradish
1/2 tsp garlic powder
Chili powder to taste

16 cherry tomatoes

Discard all visible fat from steak. Cut into 16 cubes. Put the cubes in a shallow casserole dish. Sprinkle with the 2 tsp chili powder, oregano, cumin and 3/4 tsp garlic powder. Toss gently to coat. Cover and refrigerate 15 minutes.

Meanwhile, quarter the onion and separate the layers so there are at least 16 pieces. Cut the bell pepper into 16 pieces.

Preheat broiler. Lightly spray a broiler pan and rack with cooking spray.

In a small serving bowl, stir together all the horseradish cream ingredients except the chili powder. Sprinkle the chili powder on top. Set aside.

Thread the vegetables and steak onto four long metal skewers as follows, repeating until all are used: onion, bell pepper, tomato, and steak. Put the kebabs on the broiler rack.

Broil about 4 inches from the heat for 4 minutes. Turn over and broil for 3 minutes, or until the desired doneness. Serve with the horseradish cream.

Triple Chocolate Pecan Bites (from Rabbi Jerry Kane of Las Cruces, N.M. as found online)


Okay..So they are not low-fat, but they are delicious!

Ingredients:
1 cup unsalted butter, room temperature
3/4 cup (packed) light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tbsp vanilla

2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp salt
1/2 tsp cayenne pepper

1 1/2 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans

1 tsp cinnamon (for tossing)
1 tsp chili powder (for tossing)

Using an electric mixer, beat butter and sugars until combined. Beat in eggs 1 at a time. Add vanilla.

Sift next 6 ingredients together. Gradually add dry sifted ingredients to butter mixture, beating until just blended.

In a separate bowl, combine white and semi-sweet chocolate chips and pecans. Toss chips and pecans with 1 tsp cinnamon and 1 tsp chili powder. Carefully stir tossed chips and nut mixture into dough until just combined.

Preheat oven to 375 degrees.

Line 2 large baking sheets with parchment paper. Drop dough by rounded tbsp onto sheets, spacing 1 1/2 inches apart.

Bake 9-11 minutes. Remove and enjoy!

Sunday, April 3, 2011

Shepherd's Pie (WW New Complete Cookbook, Page 115)


Preheat oven to 400 degrees. Spray a 2-quart casserole with nonstick cooking spray. This one- dish meal serves 4, has 268 calories, 3 grams of fat, 37 grams carbohydrates, 4 grams fiber, and 25 grams protein. Not bad at all. I use rotisserie chicken out of sheer laziness!

Ingredients:

1 tbsp reduced-calorie margarine
2 tbsp all-purpose flour
1 cup chicken broth
1 tsp soy sauce
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, sliced and blanched (dipped in boiling water)
1 cup chopped cleaned spinach leaves
6 scallions, chopped
1/2 cup thawed frozen corn kernels
1/2 cup evaporated skimmed milk (I used fat-free and it was fine)
1 tsp dried thyme leaves, crumbled
1/2 tsp marjoram
3 medium russet potatoes, cooked, peeled and mashed
1 tbsp grated Parmesan cheese
1/4 tsp paprika

1. Prep all ingredients first (chopped chicken, bake or boil potatoes, blanch carrots, etc.).

2. In a medium nonstick saucepan, melt margarine. Sprinkle with 1 tbsp of the flour, cook, stirring constantly, 2 minutes. Whisk in the broth, soy sauce, and 1/4 cup water, bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3-4 minutes.

3. In a large bowl, combine the chicken and the remaining tbsp of flour. Stir in the carrots, spinach, scallions, corn, milk, thyme, marjoram and the sauce. Transfer to the casserole dish. Top with the potatoes, spreading to cover the filling completely, sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

4. Salt to taste.

Sunday, March 20, 2011

Sancocho (adapted from WW New Complete Cookbook, P. 136)


This was a different and really interesting Central and South American stew. It says it serves 4, but could really serve 8. Big portions!

Ingredients:

1 tsp corn oil
1/4 pound chicken breast, diced
1/4 pound chicken thigh, diced
1 onion, chopped fine
1 celery stalk, chopped
1/2 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2 tsp ground cumin
3 cups chicken broth
4 plum tomatoes, chopped
1 sweet potato, baked and mashed
1 sweet potato, peeled and diced
1/2 cup thawed frozen corn kernels
2 cups cooked long-grain rice

1. In a medium nonstick skillet, heat oil. Saute chicken 4-5 minutes. Transfer to a plate.

2. In skillet, saute the onions 5-7 minutes. Add celery, bell pepper, jalapeno and cumin; cook, stirring, 3 minutes. Stir in broth, tomatoes, mashed potato and sweet potato; bring to a boil. Reduce heat and simmer, covered, until potato is tender, about 10 minutes. Add chicken and corn; simmer 10 minutes longer. Serve with rice.

Wednesday, March 16, 2011

Pasta Bolognese with Mushrooms (Adapted from WW In No Time)



I think this is my new favorite spaghetti. It should serve 6-8.

Ingredients:

4 tsp olive oil
1/2 onion, finely chopped
8 garlic cloves, sliced
1 pound ground turkey
12 ounces sliced fresh mushrooms
1 tsp salt
1 tsp ground pepper
16 ounces tomato sauce
4 tbsp balsamic vinegar
1 pound spaghetti

1. Bring about 5 quarts water to a boil. Cook pasta as per package instructions.

2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, about 4 minutes. Add turkey and cook about 3 minutes. Add mushrooms, salt, and pepper; cook, stirring occasionally, about 2 minutes. Add tomato sauce and vinegar; bring to a simmer.

3. Add pasta to mushroom/meat mixture. ENJOY!

Wednesday, March 9, 2011

Chocolate Cherry Bars (Adapted from Betty Crocker's Triple-Chocolate Cherry Bars)


This makes a devilishly delicious dessert. The only fat is in the mix. I used one with 4 grams of fat per serving, but some mixes only have 2.5 grams.

Ingredients:

I box chocolate fudge cake mix
1 can (21-ounce) cherry pie filling
2 eggs beaten (I use 1/2 cup egg substitute)
As much fat-free whipping cream as you want

1. Heat oven to 350 degrees (325 degrees for dark or nonstick pans).
2. Grease and flour pan (13X9) or pans.
3. In large bowl, gently mix cake mix, cherry pie filling and eggs. Carefully spread in pan.
4. Bake large pan for 30-35 minutes or 2 small pans for about 25-30 minutes.
5. Cool. Serve with fat free whipped topping (or frosting if you don't mind the fat).

The original recipe tells you to add a cup of miniature chocolate chips to the mix. It is delicious with them. But alas, I couldn't have my cake (with chocolate chips) and eat it too.

Sunday, March 6, 2011

Turkey Lasagna (adapted from WW Simply the Best, p. 146)


I am not a huge fan of lasagna with red sauce, however; this one is quite nice. Very mild and low in fat. It was nice using the no-boil lasagna noodles. It comes in an 8-ounce package which will give you 12 noodles. I felt okay about seconds. This recipe serves 6 most heartily.

Ingredients:

2 tsp olive oil
20 ounces ground skinless turkey breast
1 onion, finely chopped
One 28-ounce can whole tomatoes, coarsely chopped
One 6-ounce can tomato past
1/4 cup grate Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar
12 no-boil lasagna noodles
2 cups nonfat cottage cheese
1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350 degrees.

2. In large nonstick saucepan, heat the oil. Add turkey and onion; cook, stirring as needed until turkey is browned and onion is softened, about 5 minutes.

3. Stir in tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar; bring to a boil. Reduce heat and simmer, uncovered, until flavors are blended, about 5 minutes.

4. Spoon one-third of sauce in the bottom of a 13X9 inch baking pan; top with 3 of the noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with noodles. Repeat the layering once more, ending with sauce. Sprinkle mozzarella cheese evenly on top.

5. Bake, covered, 1 hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Saturday, March 5, 2011

Cherry Angel Food Cake


Oh My! This easy, delicious angel food cake really is sinless. It has no fat. I will repeat that. NO FAT! If you top it with fat-free whipped topping, you can have your cake and eat it too! Thank you Edie for a great idea! Try this using crushed pineapple instead of the cherry pie filling and I think you will be delighted.

Heat oven to 350 degrees

Ingredients:

1 Angel Food Cake Mix
1 20-ounce can lite cherry pie filling
Lite or fat-free Whipped Cream (for top)

Mix Angel Food Cake Mix and pie filling together by hand. Pour into ungreased 9X13 inch baking pan. Cook for approximately 30 minutes. Cool. Cut into nice sized squares and put a dollop of whipped cream on top.

Thursday, March 3, 2011

Baked Chicken and Ziti (WW Simply the Best, p. 126)


This quasi lasagna serves 4, has 381 calories, 5 grams of fat, 3 grams of fiber, 31 grams protein and 52 grams carbs. I cheated and put extra salt on my serving with a sprinkling of shredded Parmesan. I borrowed the recipe (book) from my friend and co-worker Jeri. It was delicious.

Ingredients:
1/2 LB skinless, boneless chicken breasts, cut in strips
1 onion, chopped
2 garlic cloves, minced
One 28-ounce can crushed tomatoes
1 tsp Italian herb seasoning
1/4 tsp black pepper
2 cups ziti or penne
2/3 cup nonfat ricotta cheese
1/3 cup shredded part-skim mozzarella cheese
2 tbsp grated Parmesan cheese

1. Spray a large nonstick skillet with cooking spray; heat. Add chicken and cook, turning as needed for about 5 minutes.

2. Preheat oven to 375 degrees

3. Spray same skillet with nonstick cooking spray. Add onion and garlic, cook, stirring as needed, until softened, about 5 minutes. Add tomatoes, Italian seasoning and pepper, bring to a boil. Reduce heat and simmer, uncovered, stirring as needed, until mixture is thickened slightly, 8-10 minutes.

4. Meanwhile, cook the ziti or penne according to package directions. Drain and mix with ricotta cheese.

5. Pour half of the tomato mixture into 13X9 inch baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.

Monday, February 28, 2011

Stove Top Beef and Penne Pasta

Matt and I wanted to try something new and we found this recipe. I made it for dinner and we all loved it! Even my four year old had seconds! The recipe is doubled so you can freeze half for another night. I hope whoever tries it enjoys it as much as we did!


Ingredients

  • 2 cups (8 oz.) dry penne pasta (or small pasta of your choice)
  • 2 lb. lean ground beef
  • 1 medium onion, chopped
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 cups frozen peas, thawed

Directions

COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.

COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.

TIPS:
• Freeze half the casserole for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.
• Using pumpkin and evaporated milk not only adds depth of flavor, but also sneaks in extra nutrition to the casserole.

Greek-Style Stewed Chicken (AHA Low-Fat, Low-Cholesterol Cookbook, p. 163)


This would be great with about 3 cups of penne added to the recipe at the end. Nice flavor!

Ingredients:
1 LB chicken breast tenders
1 tsp olive oil
1 medium green bell pepper, cut in 1-inch strips
2 medium shallots, quartered
1 14.5-ounce can diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup kalamata olives, coarsely chopped
1 tsp dried oregano, crumbled
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground cinnamon

In a large nonstick skillet, heat the oil over medium-high heat. Cook the chicken for 2 minutes each side.

Stir in bell pepper and shallots. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring occasionally.

Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until the chicken is no longer pink in the center.

Optional - Stir in 3 - 4 cups cooked penne.

Wednesday, February 23, 2011

Cajun Chicken Pasta (AHA Low-Fat, Low-Cholesterol Cookbook, p. 164)


This is really just a twist on chicken noodle soup, but the Cajun spice gives it a little bit of a kick. The recipe is quick and easy with 410 calories, 3.5 grams of fat, 3 grams of fiber and 55 grams carbohydrates (sorry Edie). It makes 4 big servings.

Ingredients:
8 ounces pasta (your choice)
1 LB chicken breast tenders
1 tsp canola or corn oil
1 1/2 tsp salt-free Cajun or Creole seasoning blend
1 medium green bell pepper, chopped
1 medium onion, chopped
2 medium ribs of celery, chopped
2 medium garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1/2 cup fat gree half-and-half
2 tbsp flour
1/2 tsp salt

Prepare pasta omitting salt and oil. Drain well. Set aside

In a large nonstick skillet, heat oil over medium-high heat. Put chicken in skillet. Sprinkle with seasoning blend. Brown chicken 2 minutes each side.

Stir in the bell pepper, onion, celery, and garlic. Cook 2-3 minutes, or until vegetables are tender-crisp, stirring occasionally.

Pour in the broth. Bring to a simmer. Reduce heat and simmer, covered for 8-10 minutes, or until vegetables are tender and chicken is no longer pink in the center.

In small bowl, whisk together half-and-half and flour until smooth. Pour into the chicken mixture. increase heat to medium high and cook for 3-4 minutes, or until thickened, stirring occasionally.

Stir in the pasta and salt and heat through.

Chili (AHA Low-Fat, Low-Cholesterol Cookbook, p. 192)

This wonderful chili serves 6, has 301 Cal., 4.5 grams of fat, 9 grams of fiber and 26 grams protein. A very well rounded dish that only takes about an hour to cook.

Ingredients:
cooking spray
1 LB extra-lean ground beef
2 large onion, chopped
2 8-ounce cans no-salt-added tomato sauce
1 1/2 cups water
4 cloves garlic, minced
2 15-ounce cans no-salt-added pinto beans, rinsed and drained
3 tbsp chili powder
1 fresh jalapeno pepper, seeds and ribs discards, chipped
1 tbsp fresh or 1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
pepper to taste
2 tbsp cornstarch
1/4 cup water

Lightly spray large saucepan with cooking spray. Cook and stir beef over medium-high heat for 4 to 5 minutes or until no longer pink. Drain well in a colander. Wipe pan with paper towel. Lightly spray pan with cooking spray.
Cook onions over medium-high heat for 3-4 minutes, or until soft, stirring frequently.
Stir in beef, tomato sauce, 1 1/2 cups water, and garlic. Reduce heat and simmer, partially covered, for 20 minutes.
Stir in beans, chili powder, jalapeno, oregano, cumin, salt, cayenne, and pepper. Simmer, partially covered, for 30 minutes.
Put the cornstarch in a cup. Add water, stirring to dissolve. Stir into chili mixture. Cook for 3-4 minutes, or until the desired consistency.

Thursday, February 17, 2011

Beef Stroganoff (WW One Pot, p. 49)


We love (mock) Stroganoff at our house, but needed a healthy, lower-fat option. This is really delicious and is authentic Stroganoff. It calls for fresh parsley to be sprinkled on top, however; we thought it detracted from the recipe. Try this, you'll like it.

Ingredients:

1 cup beef broth
2 tbsp flour
1 tsp dry mustard
1 pound beef tenderloin (filet mignon, or any tender steak meat is great) cut into 2 1/2 inch strips
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1 small onion, thinly sliced
10 ounces sliced mushrooms
1/4 cup water
2 tbsp light sour cream
4 c hot cooked egg noodles

1. Whisk broth, flour and mustard in large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe skillet clean. (Don't forget to cook the egg noodles.)
2. Pat beef dry with paper towel, sprinkle with salt and 1/8 tsp pepper. Heat oil in same skillet over medium-high heat. Add beef and cook until browned but still pink on inside, about 2 minutes. Transfer to a bowl and cover to keep warm.
3. Add onion to skillet. Cook, stirring until translucent, 3-5 minutes. Add mushrooms, water, and remaining 1/8 tsp pepper. Cook, stirring until mushrooms are tender, 3-4 minutes. Add any accumulated meat juices to the sauce mix in the small bowl. Return beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Transfer meat mix to a platter, keep warm.
4. Re-whisk the sauce mix and pour into the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Pour sauce over the meat. Serve with the egg noodles.

Sunday, February 6, 2011

Brunswick Stew (AHA Low-Fat, Low-Cholesterol, p. 148)


This wonderful stew serves 4, has 268 calories and 6 g of fat per serving.

Ingredients:

1 tbsp flour
1/4 tsp cayenne
4 skinless, boneless chicken breasts, each cut into 4 pieces
1 medium onion, chopped
2 slices bacon
2 stalks celery, cut into 1/2 inch slices
1 medium bell pepper, cut into thick strips
1 (14 1/2 oz) can diced tomatoes
1 cup frozen vegetables (your choice, I used corn)
1 tbsp apple-cider vinegar
1/2 tsp Worcestershire sauce
1/8 tsp hot pepper sauce

1. Combine flour and cayenne in a medium bowl. Add chicken and toss to coat.

2. Cook bacon in large saucepan until crisp. Drain on paper towels and coarsely crumble. Add chicken to saucepan and cook until lightly browned, 2-3 minutes on each side. Transfer to a plate.

3. Add celery, onion, and bell pepper to saucepan; cook, stirring occasionally, until vegetables are softened, about 4-5 minutes. Stir in the chicken, bacon, tomatoes, frozen vegetables, vinegar, Worcestershire sauce, and pepper sauce; bring to a boil.

4. Reduce heat and simmer, partially covered, until the vegetables are very tender and stew is thickened, 20-25 minutes.

Orange Pineapple Cake (Wendy)


This cake comes from my friend Wendy. I looked for a low-fat version and this is what I came up with. Delicious! If you are not worried about fat, you can substitute 1/2 cup oil for the applesauce and use 4 whole eggs.

Ingredients:
1 (18 1/4 oz) package yellow cake mix
4 egg whites
1/2 cup unsweetened applesauce
1 (11oz) can mandarin oranges in juice
1 (20 oz) can crushed pineapple
1 (12 oz) container cool whip

1. mix cake mix, eggs, applesauce and oranges
2. beat on high @ 6 minutes
3. put in 9X13 inch pan, very well greased and floured
4. bake 25-30 minutes at 325 degrees, or until cake is done
5. let cool completely
6. hand mix pineapple with cool whip and frost cake
7. refrigerate leftovers.

This recipe serves 18, has 237 calories per serving and 8.2 grams of fat (compared to about 20 grams fat when using oil and whole eggs). Yummy Goodness for all!

Saturday, February 5, 2011

Chicken Ratatouille with Penne (WW One Pot, p. 88)


This recipe is very easy to make, serves 6 and only has 6 grams of fat. I found it in, you guessed it, another Weight Watchers cook book.

Ingredients:

2 tsp olive oil
1 LB skinless boneless chicken breast
1 onion, chopped
2 garlic cloves, chopped
1/2 LB eggplant, unpeeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 yellow squash, cut into 1-inch cubes
1 green pepper, seeded and cut into 1-inch cubes
1 (28-Ounce can) Italian peeled tomatoes, drained and chopped
1/2 cup dry white wine
2 tsp dried oregano
1 tsp sugar
1/4 tsp salt
4 cups hot cooked penne
1/2 cup chopped basil
1/4 cup grated Parmesan cheese

1. Heat 1 tsp of the oil in a nonstick Dutch oven (I used a large skillet) over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside, about 4 minutes on each side. Transfer the chicken to a plate and let rest 5 minutes for easier slicing. Cut diagonally into thin slices.
2. Add remaining 1 tsp oil to the same Dutch oven. Add the onion and garlic. Cook over medium heat, stirring until softened, about 5 minutes. Add the eggplant, zucchini, yellow squash, bell pepper, tomatoes, wine, oregano, sugar and salt; bring to a boil. Reduce heat and simmer, covered, until the vegetables are softened and the flavors are well developed, about 30 minutes.
3. Return the sliced chicken to the Dutch oven and briefly heat through. Stir in the cooked penne, basil and cheese.

Enjoy!

Sunday, January 30, 2011

Unhealthy Deliciousness! (lol)


White Chocolate Popcorn

2 bags microwave popcorn (butter kind)

12 – 16 oz. white chocolate chips, melted

3/4 C M & M’s I use mini!

3/4 C peanuts (or more M & M’s)

1 1/2 C stick pretzels

2 C mini marshmallows

6 oz. dark or milk chocolate

Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto two jelly roll pans or cookie sheets.

Drizzle with melted dark or milk chocolate. Refrigerate for 10 minutes or longer until chocolate has hardened and popcorn breaks apart in bit pieces. Munch away!

Shrimp and Sausage Jambalaya (WW New Complete Cookbook, p. 213)


Yep, another Weight Watchers' recipe. This is from the book In One Pot". It generously serves 6. The guys suggested that I add more sausage and cayenne. I thought it was very good. As is, it has 338 Cal. and 6 grams of fat. Not bad for the amount of food you get. This went very well with a glass of chardonnay.

Ingredients:

1 Tbsp butter
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
6 ounces turkey kielbasa, cup up
1 1/2 cups long-grain white rice
1 (28-ounce) can whole peeled tomatoes, chopped
1 (14 1/2-ounce) can chicken broth
3/4 tsp dried thyme
1/4 tsp cayenne
1 LB medium shrimp, peeled and deveined

1. Melt butter in large Dutch oven or skillet over medium heat. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7-8 minutes. Add kielbasa and cook, stirring, 3 minutes longer.

2. Add rice and cook, stirring frequently until lightly toasted, about 2 minutes. Add tomatoes and liquid, broth, thyme and cayenne: bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 30 minutes (watch closely, mine only took about 22 minutes)/

3. Add shrimp to mixture and cook until just opaque in the center and all the liquid has been absorbed, 5-7 minutes longer.

Enjoy!

Sunday, January 23, 2011

Caramel Corn (allrecipes.com)

I know I have shared this recipe with some of you, but thought it would be worth it to pass it further along. This is a wonderful homemade treat.

Ingredients:

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts popped popcorn

Directions:
1. preheat oven to 250 degrees. Place popcorn in very large bowl.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove form heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Saturday, January 22, 2011

Chicken Paprikash (WW Best Eats, p. 91)


Excellent for the whole family. This does have 471 calories per serving and 11 g fat, but worth every bite. This dish serves 4 and takes about 15 minutes to prep and another 25 minutes to cook.

Ingredients:

4 skinless boneless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
2 tsp canola oil
1 large onion, chopped
1 green bell pepper, chopped
2 Tbsp paprika
1 Tbsp all-purpose flour
2 cups chicken broth
1/2 pound mushrooms, sliced
2 tbsp light sour cream
1 Tbsp chopped fresh dill
4 cups hot cooked egg noodles

1. Sprinkle chicken with salt and pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes on each side. Transfer chicken to a plate, set aside.

2. Add remaining oil to same skillet. Add onion and bell pepper, cook over medium heat, stirring often, until tender and lightly browned about 8 minutes. Add paprika and flour, cook, stirring constantly, about 1 minute. Gradually add broth and cook, stirring constantly, until mix bubbles and thickens slightly. Add mushrooms and simmer 3 minutes. Return the chicken to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes.

3. Add sour cream and dill to skillet, stirring to combine. Bring to a gentle simmer, then remove from heat. Serve with noodles.

Corn Salsa (WW New Complete Cookbook, p. 213)


This is great on any Mexican food. I also put some in a green salad as I didn't want to use dressing. Very tasty.

Ingredients:

1 cup thawed frozen corn kernels
1 green bell pepper, seeded and chopped
2 plum tomatoes, chopped
1/2 cucumber, seeded and chopped
2 tbsp chopped cilantro
1 tbsp chopped parsley
1 tbsp orange juice
1 tbsp red-wine vinegar
1 tbsp canned chopped green chilis
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp chili powder

Mix all ingredients in a medium bowl. Refrigerate and eat at your leisure.

Friday, January 21, 2011

Best Chocolate Cupcakes Ever

I stumbled across this concoction at Love and Olive Oil, and apparently it was taken from Vegan Cupcakes Take Over the World. I highly recommend this one.

Rich Chocolate Cupcakes with Vanilla Bean Frosting
Makes 11-12 Cupcakes

Ingredients:
1 cup soy milk (I used 2% cow's milk)
1 teaspoon apple cider vinegar
1/3 cup canola oil (I used extra virgin olive oil, it was all I had on hand!)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (this made the cupcake!!!)
3/4 cup sugar
1 cup all purpose flour
1/3 cup cocoa powder, Dutch processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350F, and line muffin tin with paper cupcake liners.

Whisk together the soymilk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle (I waited five minutes but never saw any visible curdle-age). Add the sugar, oil, and extracts to the soy milk and vinegar mixture and beat until foamy. In a seperate bowl sift together flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no lumps (or very few) remain.

Pour into liners, filling each with 1/4 cup batter. Bake 18-20 (mine took 23) minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely.

Vanilla Bean Frosting
1/4 cup margarine or butter, softened
1/4 cup tofutti or cream cheese, softened
2 cups confectioner's sugar (sifted!)
1 vanilla bean, split and seeds removed or 1 teaspoon vanilla extract (I used 1/2 bean and 1/2 teasp0on extract)

Cream together butter and cream cheese until just combined. Add confectioners' sugar 1/2 cup at a time, mixing each addition until smooth and creamy. Add vanilla, and beat until fluffy and smooth. Keep tightly covered and refrigerated until ready to use, then pipe/spread onto fully cooled cupcakes.

Monday, January 17, 2011

Olive Oil and Balsamic Vinegar Bread Dip

Since I had to end my love affair with butter, I have turned to olive oil. Ronny and I can eat a whole loaf of sour dough bread if we make this dip. It can be dangerous. You can serve it as is, or brush on the bread and broil for a minute. Both are excellent and much healthier than my old love, butter.

Ingredients:

1/2 cup olive oil
4 cloves garlic, minced
1/2 tsp. Rosemary
Balsamic Vinegar

Loaf of Sour Dough Bread

Mix the first 3 ingredients. In a separate bowl, pour some balsamic vinegar. Dip your slices of bread into the olive oil mixture, then the vinegar. Delicious.

Classic Sweet and Sour Pork (Weight Watchers)


I made this tonight for my family and none was left, thus I figured it was a success. I made it with only one bell pepper and it was good. Serve this with rice for a delicious meal. It takes about 30 minutes altogether. Just remember to make the rice! It serves 4 and has 290 cal. per serving.

Ingredients:

1/3 cup low-sugar apricot preserves
3 Tbsp ketchup
3 Tbsp apple-cider vinegar
2 Tbsp water
1 Tbsp corn starch

Mix above together in small bowl until smooth, set aside.

2 tsp canola oil
3/4 lb boneless center-cut pork loin, cut into thin strips
2 minced garlic cloves

Add 2 tsp canola oil to hot skillet and swirl around. Add pork and stir-fry until browned, 2 minutes. Add garlic and stir-fry 1minute. Transfer meat mixture onto a plate.

non-stick spray
2 sliced bell peppers
2 cups fresh broccoli florets
1 cup trimmed fresh snow peas

Spray skillet and set over medium-high heat. Add peppers, broccoli and snow peas. Stir-fry about 3 minutes. Add sauce, reduce heat and stir to coat. Add pork and cook, stirring frequently, until vegetables are crisp-tender and sauce is bubby and thickened, about 2 minutes.

Sunday, January 16, 2011

Lemon Bars ( from Apron Club member Edie)

These lemon bars are awesome and make a wonderful holiday treat! Preheat oven to 350 degrees. Makes 3 dozen bars.

Ingredients:

1 cup butter
1/4 tsp salt
1/2 cup powdered sugar
2 cups flour
4 eggs, slightly beaten
1 Tbsp grated lemon peel
5 Tbsp lemon juice
2 cups granulated sugar
1/4 cup flour

Blend butter, salt, 1/2 cup powdered sugar and 2 cups of flour to make soft dough. Press evenly into ungreased 9X13-inch pan. Bake 15-20 minutes until golden.

Meanwhile, combine eggs, lemon peel, lemon juice, sugar and 1/4 cup flour and blend until smooth. Pour over baked crust.

Reduce heat to 325 degrees and bake 25 minutes until firm.

Cool. Dust with powdered sugar and slice into bars.

Saturday, January 15, 2011

Stuffed Zucchini (From Velma and Alice)

Bake at 350 degrees for 30 minutes.

Ingredients:

6 medium sized zucchini squash (whole, peeled)
6 slices day old bread (broken up)
2 eggs
salt and pepper to taste
1/2 cup grated Italian cheese
1 medium onion, chopped finely
olive oil or butter

Wash zucchini well. Remove skin and blossom ends. Parboil 7 minutes in salted water. Split in half length-wise and scoop out pulp (save).

Pour cold water over the broken-up bread slices and squeeze dry. Chop the pulp of the squash and mix with the bread and remaining ingredients. Stuff mixture onto zucchini halves. Drizzle olive oil or butter over the top and sprinkle with grated cheese.

Arrange in a greased baking dish and bake at 350 degrees @ 30 minutes or until zucchini is tender.

Sopa Fideo (Macaroni Soup- from Velma and Alice)

This recipe serves 4 to 6.

Ingredients:

1/4 cup oil
3 cups Fideo (Fine cut macaroni)
4 cups water
salt to taste
1 can tomato sauce
2 tbsp garlic salt
1 tsp ground cumin
1 tsp ground oregano
1/2 tsp black pepper

In heavy pan, heat oil over medium heat. Add Fideo. Cook, stirring constantly until toasted.

Stir in tomato sauce and spices. Add 4 cups water. Bring to a boil. Reduce heat to low.

Cook, covered, for 10 minutes or until Fideo is tender.

Ozark Pudding (From Alice and Velma)


Preheat oven to 350 degrees.

Ingredients:

1/2 cup sifted flour
2 tsps baking powder
1/2 tsp salt
2 eggs, beaten
1 cup dark brown sugar (well packed)
2 tsps vanilla
1/2 cup chopped walnuts
1 cup chopped, peeled apples


Beat eggs and sugar together until creamy.

Stir in the sifted dry ingredients. Add vanilla, nuts and apples. Mix well.

Pour mixture into greased, large pie pan and bake 35 minutes at 350 degrees.

Cut into wedges and serve with ice cream.

Beer Steak (from Apron Club members Alice and Velma)

This recipe was submitted by Apron Club members Velma and Alice. Just down home cooking baby!

Ingredients:
4 large Steaks
Teriyaki Sauce
1 Onion
Cilantro
1 can any kind of Beer

Put steak into a dish deep enough to cover steak with marinade. Add chopped onion and cilantro. Add teriyaki sauce and 1 beer of your choice. The marinade must cover the meat. Let the meat marinade over night in a refrigerator. Grill or BBQ the meat as desired.

Friday, January 7, 2011

Chicken Cordon Bleu

Ingredients:

4 skinless boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon of black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Directions:

1. Preheat oven to 350 degrees and greese a 7x11 inch baking pan with non stick oil

2. Pound chicken breasts to 1/4 inch thickness

3. Sprinkle each chicken breast with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on each chicken breast. Roll up each chicken breast and secure with tooth pick. Place in baking dish and sprinkle with bread crumbs.

4. Bake for 30-35 minutes or untill chicken is no longer pink. Take out of oven and place 1/2 of a cheese slice on each breast. Return to oven for 3-5 minutes or until cheese is melted. Take out of oven, remove tooth picks, serve and enjoy!

Slow Cooker Chicken Cacciatore (Weight Watchers Best Eats, p. 92)


Wow. We tried this one tonight and we all loved it. I will definitely make it again. It serves 4 and has 218 cal. per serving. Yummy!

Ingredients:
1 LB skinless boneless chicken thighs cut into 1-inch pieces
1 (14 1/2 ounce) can crushed fire-roasted tomatoes
1 cup sliced mushrooms
1 green bell pepper, sliced
1 onion, chopped
1 garlic clove, minced
1/4 cup chicken broth
1 TBS tomato paste
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper

1. Place all ingredients in 5-6 quart slow cooker.
2. Cover and cook until vegetables are tender, 5-6 hours on high or 6-8 hours on low.

I served it with macaroni...think I will try spaghetti next time.

Harvest Pie

Harvest Pie

1/2 cup whole almonds
2 Granny Smith Apples
2 ripe Bartlett pears
1 cup fresh cranberries
2 cups granulated sugar
1 TBSP peeled and grated ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 TBSP freshly squeezed lemon juice
1/3 cup cornstarch
1 recipe Sesame Almond Streusel

1. Place pie dough of your choosing into pie dish, crimp, and chill 1/2 hour in refrigerator.
2. Preheat oven to 350F.
3. Line the chilled pie shell with parchment paper and fill with pie weights or dried beans. Bake on center rack of oven for 25 or 30 minutes, until crust is golden brown. Carefully remove parchment paper and weights, set aside pie shell to cool, leave oven on.
4. Scatter almonds on a rimmed baking sheet and toast on center rack of oven for 10-12 minutes, or until golden brown. Let cool, then chop coarsely and set aside.
5. Peel and core apples and pears and cut into 1 inch chunks. In a large bowl combine apples, pears, almonds, cranberries, sugar, ginger, cinnamon, nutmeg, cloves, and lemon juice. Toss well with your hands, then pour the filling into a large colander. Set the colander inside the mixing bowl and let the filling set at room temperature for 1 hour to drain excess liquid from the fruit.
6. Remove the colander from the bowl and pour the drained pie filling into another large bowl. Pour the collected fruit juices in a small saucepan and cook over medium-low heat until thick and syrupy (about 15 to 20 minutes). Transfer to a small bowl and let cool slightly.
7. Add the cooled, thickened fruit juices and the cornstarch to the bowl of pie filling. Mix well with a spoon, then scoop into pie shell. Mound the filling with your hands, making sure there are no air pockets. Top with an even layer of Sesame Almond Streusel Topping and place pie on a lined baking sheet.
8. Place baking sheet on center rack of the oven and bake for approximately 1 1/2 hours. The topping will be golden brown and the filling will be bubbling around the edges. Let cool on wire rack at least one hour before serving.


Sesame Almond Streusel Topping

3/4 cup whole almonds
1/4 cup sesame seeds
8 TBSP unsalted butter, chilled and cut into 1/2 inch pieces
1 cup unbleached all purpose flour
1/2 cup rolled oats
3/4 cup granulated sugar
1/4 tsp almond extract

1. Preheat oven to 350F.
2. Spread almonds and sesame seeds on seperate rimmed baking sheets and toast on center rack of oven until golden brown, about ten minutes. Let cool, then chop almonds to medium fine.
3. Combine almonds, sesame seeds, butter, flour, oats, sugar, and almond extract in the bowl of your stand mixer. Using the paddle attachment, mix on low for 2-3 minutes, until mixture is coarse and crumbly.
4. At this point the topping is ready to use.
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This pie also has a recipe for Almond-Sesame Seed pie crust but I thought that it would have been just as good, if not better, with regular pie crust. It's from Leslie Mackie's Macrina Bakery and Cafe Cookbook and very unusual and tasty! If anyone makes it please let me know, I had a "soup" issue with this pie (and every other fruit pie I've ever made...I blame the oven seriously) so am curious as to how someone else fares!