i took this one from - evolving mommy
Ingredients
1/2 cup whole wheat flour
1/4 cup ground flax seed meal
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup natural-style chunky peanut butter
1/3 cup honey
2 large eggs
1/4 cup applesauce
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
1 cup dried cranberries
1/2 cup coarsely chopped nuts (walnuts, pecans or almonds)
1/2 cup all natural Raspberry or Strawberry fruit spread
1/4 Wheat germ (optional)
1/2 cup puffed rice (optional)
Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking pan.
Mix the flour,flax seed, cinnamon, baking soda, and salt in a medium bowl. Mix the peanut butter and honey using a stand mixer or large mixing bowl with an electric mixer until blended. Add eggs, applesauce, and vanilla to the peanut butter mixture and mix until well blended and smooth. Add the flour mixture and mix until well incorporated. Mix in oats, dried cranberries, and nuts. Scrape batter into the prepared baking dish.
To spread the mixture evenly in the pan either use a piece of plastic wrap to spread the batter or wet both hands and press mixture using wet bare hands. Using a spatula spread natural fruit spread in an even layer over bar mixture. Sprinkle optional wheat germ and puffed rice over top of fruit spread layer.
Bake the bars 22- 26 minutes or until firm to the touch. Place pan on wire rack to cool. Be sure to cool bars completely in the pan on a rack before cutting into bars.
Makes 24 bars. Bars freeze well.
Moist Apple Cake Recipe
This is a cake that is low fat and has no oil or butter, it uses only one egg, and sugar-free sweetened condensed milk and applesauce and has the healthy addition of oats. It comes out so moist. It's great the next day for a breakfast treat.
35 min | 10 min prep
SERVES 9
* 1 cup sugar-free applesauce
* 1 cup reduced-sugar sweetened condensed milk
* 1 egg
* 1/2 cup oats
* 1 1/4 cups flour
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg, freshly grated
* nonstick cooking spray
1. Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
2. In a food processor or blender, grind oats to a medium consistency, set aside.
3. In a large bowl with a whisk, mix applesauce, milk and egg.
4. Add all the flour, oats and spices. Fold in, until everything is incorporated.
5. Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean.
6. Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.
thank you small town girl...
This is a cake that is low fat and has no oil or butter, it uses only one egg, and sugar-free sweetened condensed milk and applesauce and has the healthy addition of oats. It comes out so moist. It's great the next day for a breakfast treat.
35 min | 10 min prep
SERVES 9
* 1 cup sugar-free applesauce
* 1 cup reduced-sugar sweetened condensed milk
* 1 egg
* 1/2 cup oats
* 1 1/4 cups flour
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg, freshly grated
* nonstick cooking spray
1. Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
2. In a food processor or blender, grind oats to a medium consistency, set aside.
3. In a large bowl with a whisk, mix applesauce, milk and egg.
4. Add all the flour, oats and spices. Fold in, until everything is incorporated.
5. Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean.
6. Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.
thank you small town girl...
bean and bacon soup
Ingredients
4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 1/2-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1 In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. 2Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 3Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. 4Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. By Cynthia Nicholson, February 2005
4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 1/2-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1 In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. 2Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 3Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. 4Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. By Cynthia Nicholson, February 2005
new cocktail....
Sparkling White Sangria
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
1 bottle sparkling wine (such as Champagne or Prosecco)
1 1/2 cups apricot nectar
1 1/2 ounces triple sec
In a pitcher, mix together the wine, apricot nectar, and triple sec. Serve in wineglasses.
Upgrade: Add 1 bunch frozen grapes to the pitcher before serving.
Beef Satay With Peanut Sauce
another real simple fav
Ordering take-out Thai food isn't the only way to eat beef satay at home. With precut meat, dry salad-dressing mix, and sesame oil, you get all the flavor without having to wait. The salad-dressing mix eliminates the chopping and mixing required for a complicated marinade; combined with oil, it flavors the beef in minutes. The mix also lends a savory edge to a peanut butter-based dipping sauce. Stick the beef onto some skewers, pop them under the broiler for a couple of minutes, and serve.
1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water
In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.
If you made it from scratch: 1 hour
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg; CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg
Ordering take-out Thai food isn't the only way to eat beef satay at home. With precut meat, dry salad-dressing mix, and sesame oil, you get all the flavor without having to wait. The salad-dressing mix eliminates the chopping and mixing required for a complicated marinade; combined with oil, it flavors the beef in minutes. The mix also lends a savory edge to a peanut butter-based dipping sauce. Stick the beef onto some skewers, pop them under the broiler for a couple of minutes, and serve.
1/2 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
1 pound presliced sirloin
1 tablespoon sesame oil
Wooden skewers soaked in water
In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.
If you made it from scratch: 1 hour
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 485(1% from fat); FAT 29g (sat 7g); CHOLESTEROL 65mg; CALCIUM 23mg; CARBOHYDRATE 23g; SODIUM 5825mg; PROTEIN 32mg; FIBER 2g; IRON 3mg
Bean and Sausage Stew
1 tablespoon olive oil
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); CHOLESTEROL 65mg; CARBOHYDRATE 43g; SODIUM 1,020mg; PROTEIN 36g; FIBER 9g; SUGAR 11g
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); CHOLESTEROL 65mg; CARBOHYDRATE 43g; SODIUM 1,020mg; PROTEIN 36g; FIBER 9g; SUGAR 11g
peanut butter blossoms
Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
Preparation:
Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies
To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.
Cook Time: 8 minutes
Ingredients:
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
Preparation:
Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies
To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.
Autumn-Spiced Sweet Potatoes
Whipped sweet potatoes are a great side dish for South Beach Dieters (Phases 2 and 3). They're nutrient-dense, flush with fiber, and rich in beta-carotene and vitamin C. Most importantly, they won't set off cravings like traditional mashed potatoes can. Plus, they're absolutely delicious for Thanksgiving dinner — or any time at all!
2 Servings
Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Instructions
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.
2 Servings
Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Instructions
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices, and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately, or keep warm, uncovered, in a 200° F oven.
Chicken Meat Loaf
from my fav... real simple
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup
Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.
Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); CHOLESTEROL 196mg; CALCIUM 132mg; CARBOHYDRATE 41g; SODIUM 1095mg; PROTEIN 43mg; FIBER 4g; IRON 4mg
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup
Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.
Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); CHOLESTEROL 196mg; CALCIUM 132mg; CARBOHYDRATE 41g; SODIUM 1095mg; PROTEIN 43mg; FIBER 4g; IRON 4mg
Nonna's Shrimp
16 colassal frozen shrimp (1/2 lb) (thawed)
4 cloves of garlic minced
1 tbsp olive oil
3/4 c white wine
red pepper flakes to taste
1/4 c heavy cream
2 tbs butter
heat olive oil and garlic on simmer about 5 minutes
add shrimp, wine and pepper flakes (if desired) saute about 2-3 minutes until shrimp is pink.
remove shrimp and add butter, when butter is melted add cream and a pinch of salt
reduced by half
served over rice... we used wild, place shrimp on rice and sauce over top
4 cloves of garlic minced
1 tbsp olive oil
3/4 c white wine
red pepper flakes to taste
1/4 c heavy cream
2 tbs butter
heat olive oil and garlic on simmer about 5 minutes
add shrimp, wine and pepper flakes (if desired) saute about 2-3 minutes until shrimp is pink.
remove shrimp and add butter, when butter is melted add cream and a pinch of salt
reduced by half
served over rice... we used wild, place shrimp on rice and sauce over top
grandma's easy quiche
no cust quiche
1/2 c biscut baking mix
4 eggs
1 c shredded cheddar cheese
1/3 c onion, finely chopped
1/3 c mushrooms and or green peppers
2 c milk or half and half
1/4 tsp salt
1/4 tsp pepper
preheat oven to 350 degrees. Grease a 9" pie pad
put all ingredients ino the blender and mis for 30 seconds, pour in to prepared pan.
bake for 5-55 minutes, or until golden brown
let stand 5 minutes before cutting
serves 6 - compliments of madison junior leagued (mad about food)
1/2 c biscut baking mix
4 eggs
1 c shredded cheddar cheese
1/3 c onion, finely chopped
1/3 c mushrooms and or green peppers
2 c milk or half and half
1/4 tsp salt
1/4 tsp pepper
preheat oven to 350 degrees. Grease a 9" pie pad
put all ingredients ino the blender and mis for 30 seconds, pour in to prepared pan.
bake for 5-55 minutes, or until golden brown
let stand 5 minutes before cutting
serves 6 - compliments of madison junior leagued (mad about food)
irish cream
1 c brandy
1/2 c milk
1 tbs chocolate syrup
1 tsp instant coffee
1 pint whipping cream
1 can sweetened condensed milk
blend all ingredients together in a blender. Pour in to decorative bottle and refrigerate. will keep up to 3 weeks
serves: 6
compliments of Madison Junior League cook book (mad about food)
1/2 c milk
1 tbs chocolate syrup
1 tsp instant coffee
1 pint whipping cream
1 can sweetened condensed milk
blend all ingredients together in a blender. Pour in to decorative bottle and refrigerate. will keep up to 3 weeks
serves: 6
compliments of Madison Junior League cook book (mad about food)
Tortilla Soup
Recipe created by Cristina Ferrare
Try this tortilla soup on with Christine's Chicken Enchiladas recipe—your kids will love it!
Ingredients:
Tortilla Soup
2 Tbsp. corn oil
3 corn tortillas , cut into 1/2-inch strips
2 garlic cloves
1/2 cup onions , chopped
1 jalapeño , seeded and chopped
16 ounce can chopped tomatoes
2 quarts roasted chicken stock (see recipe below)
1 Tbsp. ground cumin
1 avocado
Shredded sharp cheddar cheese
Salt and pepper
Chicken Stock:
Bones from Roasted Chicken
6 peeled and halved carrots
1 bunch fresh parsley
2 large onions with skins, halved
2 Tbsp. kosher salt
To make chicken stock: Place all ingredients in a stockpot along with 8 quarts of water. You can use the bones from Cristina's Roasted Chicken recipe. Simmer until all vegetables are soft (approximately 45 minutes). Strain the vegetables. Cool and refrigerate overnight.
To make the soup: Heat corn oil in a stockpot and sauté 3 corn tortillas, cut into 1/2-inch strips.
In a food processor, chop the garlic, onions and seeded jalapeño.
Add the onion, garlic and jalapeño mixture to the pot and sauté for 10 minutes. Add the can of chopped tomatoes along with 2 quarts of chicken stock. Bring to a boil.
Reduce heat, cover and simmer for 15 minutes. Add ground cumin and simmer for 10 more minutes. Season with salt and pepper.
Transfer soup to a blender and puree until smooth. Strain into a clean pot. Garnish with chopped avocado and shredded cheese.
Try this tortilla soup on with Christine's Chicken Enchiladas recipe—your kids will love it!
Ingredients:
Tortilla Soup
2 Tbsp. corn oil
3 corn tortillas , cut into 1/2-inch strips
2 garlic cloves
1/2 cup onions , chopped
1 jalapeño , seeded and chopped
16 ounce can chopped tomatoes
2 quarts roasted chicken stock (see recipe below)
1 Tbsp. ground cumin
1 avocado
Shredded sharp cheddar cheese
Salt and pepper
Chicken Stock:
Bones from Roasted Chicken
6 peeled and halved carrots
1 bunch fresh parsley
2 large onions with skins, halved
2 Tbsp. kosher salt
To make chicken stock: Place all ingredients in a stockpot along with 8 quarts of water. You can use the bones from Cristina's Roasted Chicken recipe. Simmer until all vegetables are soft (approximately 45 minutes). Strain the vegetables. Cool and refrigerate overnight.
To make the soup: Heat corn oil in a stockpot and sauté 3 corn tortillas, cut into 1/2-inch strips.
In a food processor, chop the garlic, onions and seeded jalapeño.
Add the onion, garlic and jalapeño mixture to the pot and sauté for 10 minutes. Add the can of chopped tomatoes along with 2 quarts of chicken stock. Bring to a boil.
Reduce heat, cover and simmer for 15 minutes. Add ground cumin and simmer for 10 more minutes. Season with salt and pepper.
Transfer soup to a blender and puree until smooth. Strain into a clean pot. Garnish with chopped avocado and shredded cheese.
Chicken Enchiladas
Recipe created by Cristina Ferrare
These chicken enchiladas make a great family meal—and they're simple to make!
Ingredients:
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).
Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.
These chicken enchiladas make a great family meal—and they're simple to make!
Ingredients:
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).
Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.
Pesto with Farfalle Pasta with Roasted Chicken
Recipe created by Cristina Ferrare
Try this delicious pasta dish from Cristina Ferrare. It's the perfect solution for when you have leftover chicken.
Ingredients:
Pesto:
4 cups fresh basil leaves
4 cups Italian parsley springs
4 large cloves garlic
1 1/2 cups olive oil
1/4 tsp. salt
Roasted Chicken Salad:
1 cup diced Roasted Chicken
1 cucumber , peeled, seeded and diced
2 cups mixed greens
1/4 cup roasted pine nuts
1/2 lemon , juiced
Parmesan cheese
1/4 cup sliced black olives
1/2 pound farfalle pasta
Handful pomegranate seeds
To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.
To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds
Try this delicious pasta dish from Cristina Ferrare. It's the perfect solution for when you have leftover chicken.
Ingredients:
Pesto:
4 cups fresh basil leaves
4 cups Italian parsley springs
4 large cloves garlic
1 1/2 cups olive oil
1/4 tsp. salt
Roasted Chicken Salad:
1 cup diced Roasted Chicken
1 cucumber , peeled, seeded and diced
2 cups mixed greens
1/4 cup roasted pine nuts
1/2 lemon , juiced
Parmesan cheese
1/4 cup sliced black olives
1/2 pound farfalle pasta
Handful pomegranate seeds
To prepare the pesto: Chop basil, parsley and garlic in a food processor. Slowly add olive oil and keep chopping. Add salt.
To prepare the chicken mixture and final dish: Place Roasted Chicken, cucumber, pine nuts, 1 Tbsp. of pesto and olives in a bowl and mix together. Cook pasta until al dente. Add 2 tablespoons of pesto to the pasta and mix well. Top off with 2 cups of mixed greens and the juice of 1/2 a lemon. Add the chicken mixture to pasta and toss. Garnish with Parmesan cheese and pomegranate seeds
Chicken Pot Pie with Cornbread Crust
Recipe created by Cristina Ferrare
This is a feel-good meal! It's traditional without a catch but very satisfying—not to mention easy and fast.
Ingredients:
Filling:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken
1/2 cup frozen sweet petite peas
1 potato , diced and boiled
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce
Crust:
3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray and cook until heated and thickened. Spread evently into an ovenproof dish.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
This is a feel-good meal! It's traditional without a catch but very satisfying—not to mention easy and fast.
Ingredients:
Filling:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken
1/2 cup frozen sweet petite peas
1 potato , diced and boiled
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce
Crust:
3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart casserole dish coated with cooking spray and cook until heated and thickened. Spread evently into an ovenproof dish.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.
Roasted Chicken
Recipe created by Cristina Ferrare
This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for two chickens so that you have leftovers!
Ingredients:
Roasted Chicken:
2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for two chickens so that you have leftovers!
Ingredients:
Roasted Chicken:
2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
Amanda's Clalm Dip
soon to be sister in law's special dip...
3 cans of snow's clams (drain half the juice from each can)
1 1/2 stick of butter
onions (1/2 onion)
red and orange peppers (1/2 of each pepper)
5 cloves of garlic chopped
saute all of the above until onions are translucent
add:
1/4 tsp basil (fresh)
1/4 tsp oregano (dried)
pinch of nutmeg
take off stove,
add bread crumbs until you like thickness
Parmesan cheese and mozzarella
optional: sausage, bacon bits
bake at 425 for about 8 minutes, if still not quite right broil for 2 minutes until cheese is melted.
serve with crostini
optional: sausage, bacon bits
3 cans of snow's clams (drain half the juice from each can)
1 1/2 stick of butter
onions (1/2 onion)
red and orange peppers (1/2 of each pepper)
5 cloves of garlic chopped
saute all of the above until onions are translucent
add:
1/4 tsp basil (fresh)
1/4 tsp oregano (dried)
pinch of nutmeg
take off stove,
add bread crumbs until you like thickness
Parmesan cheese and mozzarella
optional: sausage, bacon bits
bake at 425 for about 8 minutes, if still not quite right broil for 2 minutes until cheese is melted.
serve with crostini
optional: sausage, bacon bits
Turkey Potpie with Biscuit Crust
I haven't tried this one yet... but looks like it could be good for turkey day left overs which will be here before we know it...
1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits
Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 565(0% from fat); FAT 24g (sat 6g); CHOLESTEROL 35mg; CALCIUM 124mg; CARBOHYDRATE 63g; SODIUM 2245mg; PROTEIN 24mg; FIBER 4g; IRON 5mg
1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits
Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 565(0% from fat); FAT 24g (sat 6g); CHOLESTEROL 35mg; CALCIUM 124mg; CARBOHYDRATE 63g; SODIUM 2245mg; PROTEIN 24mg; FIBER 4g; IRON 5mg
Feta Chicken with Zucchini
weekly recipe from Real Simple...
2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat oven to 400° F.
Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside.
Thinly slice the lemon. Place half the slices in the pan. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top. Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.
Tip: For an almost effortless side dish that can cook while the chicken is in the oven, make boiled new potatoes, white rice, or couscous.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 270(27% from fat); FAT 8g (sat 3g); CHOLESTEROL 110mg; CARBOHYDRATE 5g; SODIUM 378mg; PROTEIN 42g; FIBER 2g; SUGAR 3g
2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat oven to 400° F.
Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside.
Thinly slice the lemon. Place half the slices in the pan. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top. Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.
Tip: For an almost effortless side dish that can cook while the chicken is in the oven, make boiled new potatoes, white rice, or couscous.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 270(27% from fat); FAT 8g (sat 3g); CHOLESTEROL 110mg; CARBOHYDRATE 5g; SODIUM 378mg; PROTEIN 42g; FIBER 2g; SUGAR 3g
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