INGREDIENTS:
Lime dressing-
1/3 cup fresh lime juice
1/4 cup chopped fresh citantro
1 Tbl. chopped scallions
1 Tbl. EVOO
1 tsp. sugar or sugar substitute
1/2 tsp. salt
Chicken-
4 skinless, boneless chicken breasts, pounded to 1/2" thickness
2 medium avocados, peeled and pitted
1 Tbl. fresh lemon juice
2 tsp. picante sauce
1 tsp. EVOO
1 medium red bell pepper, finely chopped
1 garlic clove, minced
1/4 cup sliced almonds, toasted
2 Tbs. whole wheat flour
Directions:
dressing: In a medium bowl mix the lime juice, cilantro, green onions, oil, sugar, and salt.
chicken: In a glass dish combine the chicken with 3 Tbl. of the lime dressing. Cover and refrigerate for 10 minutes.
In a medium bowl, mash the avocados with 2 Tbl of the lime dressing. Stir in the lemon juice and salsa. Reserve the remaining lime dressing.
Heat 1 tsp. of oil in a non-stick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or until the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a bowl and add almonds.
Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
Heat 1 Tbl. of oil in the skillet over medium-high heat, add the chicken and cook for 6 minutes on each side, or until done and the juices run clear. Place chicken on 4 seving plates and equally divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.
Chicken Tacos with Mango Avocado Salsa
Your family will thank you when these tacos hit the table. We left the seeds in the jalapeño for a spicy kick; omit them if you prefer a mild salsa.
Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)
Ingredients
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup prechopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
8 (6-inch) corn tortillas
Preparation
1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.
3. Heat tortillas according to package directions; top with chicken and salsa.
Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)
Ingredients
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup prechopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
8 (6-inch) corn tortillas
Preparation
1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.
3. Heat tortillas according to package directions; top with chicken and salsa.
TANGY GRILLED PORK TENDERLOIN
Family favorite! by C. Corsi
Ingredients
2 pounds pork tenderloin
2/3 cup honey
1/2 cup Dijon mustard
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
Prepare the grill for indirect heat.
Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.
Ingredients
2 pounds pork tenderloin
2/3 cup honey
1/2 cup Dijon mustard
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
Prepare the grill for indirect heat.
Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.
GRILLED TURKEY BURGERS WITH GOAT CHEESE SPREAD
A small amount of pungent goat cheese flavors the creamy spread. Double the spread and use it on grilled chicken or turkey sandwiches.
Yield: 6 servings (serving size: 1 burger)
Ingredients
2 teaspoons grated lemon rind
1/2 teaspoon salt
2 garlic cloves, minced
1 pound ground turkey breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 large egg white
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
1/2 cup 2% reduced-fat Greek-style yogurt (such as Fage)
1/4 cup (1 ounce) crumbled goat cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
6 (2-ounce) whole-wheat hamburger buns, toasted
6 green leaf lettuce leaves
6 (1/8-inch-thick) slices red onion
Preparation
1. Combine first 6 ingredients and 1/8 teaspoon pepper in a large bowl, mixing gently. Divide turkey mixture into 6 equal portions, shaping each into a 1/4-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
2. Combine remaining 1/8 teaspoon pepper, yogurt, and next 4 ingredients (through mint) in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture on the bottom half of each bun; top each serving with 1 lettuce leaf, 1 onion slice, and 1 patty. Place top half of bun on each serving.
Yield: 6 servings (serving size: 1 burger)
Ingredients
2 teaspoons grated lemon rind
1/2 teaspoon salt
2 garlic cloves, minced
1 pound ground turkey breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 large egg white
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
1/2 cup 2% reduced-fat Greek-style yogurt (such as Fage)
1/4 cup (1 ounce) crumbled goat cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
6 (2-ounce) whole-wheat hamburger buns, toasted
6 green leaf lettuce leaves
6 (1/8-inch-thick) slices red onion
Preparation
1. Combine first 6 ingredients and 1/8 teaspoon pepper in a large bowl, mixing gently. Divide turkey mixture into 6 equal portions, shaping each into a 1/4-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
2. Combine remaining 1/8 teaspoon pepper, yogurt, and next 4 ingredients (through mint) in a bowl, stirring well. Spread 1 1/2 tablespoons yogurt mixture on the bottom half of each bun; top each serving with 1 lettuce leaf, 1 onion slice, and 1 patty. Place top half of bun on each serving.
CROCK POT/MUSHU CHICKEN WRAPS
- Place diced onion in slow cooker. Sprinkle chicken with salt and pepper. Brown chicken 2-3 minutes on each side in hot oil in a large skillet over medium-high heat. Place chicken on top of onion in crock pot. Whisk together hoisin sauce and next 4 ingredients; pour over chicken. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5-6 hours. Shred chicken in cooker with a fork.
- Top each tortilla evenly with cabbage and chicken. Roll tortillas. You can put more hoisin inside the tortilla, we love that.
BASIL CHILI & GARLIC CHICKEN
Ingredients:
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 4 teaspoons sugar
- 2 teaspoons crushed red pepper
- 1/2 pound thin Asian rice noodles or vermicelli pasta
- 3 tablespoons vegetable oil
- 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
- 8 cloves garlic, finely chopped (about 3 tablespoons)
- 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup torn fresh basil leaves
Directions:
- In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.
- In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.
- While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.
- Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.
BLACK-EYED PEA SALAD
Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool.
Yield: Makes 6 to 8 servings
Ingredients
- 1 cucumber (10 oz.)
- 1 red onion (6 oz.)
- 2 tomatoes (12 oz. total)
- 1 fresh serrano chile (3 in. long)
- 3 1/2 cups cooked black-eyed peas (see notes)
- 1/4 cup chopped fresh cilantro
- About 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons lemon juice
Preparation
1. Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl. Peel and chop onion; rinse and drain. Rinse and stem tomatoes and chile; chop tomato and mince chile. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.2. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
SMOKY CHICKEN CHILI
Pick up smoked chicken from your favorite barbecue restaurant to make this dish, or use a barbecue-flavored rotisserie chicken from your local supermarket.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: Makes 9 cups
Cook Time: 1 hour 15 minutes
Yield: Makes 9 cups
Ingredients
- 2 poblano chile peppers, chopped
- 1 large red bell pepper, chopped
- 1 medium-size sweet onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 (14 1/2-oz.) cans zesty chili-style diced tomatoes
- 3 cups shredded or chopped smoked chicken (about 1 lb.)
- 1 (16-oz.) can navy beans
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (12-oz.) can beer*
- 1 (1.25-oz.) envelope white chicken chili seasoning mix
- Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips
Preparation
1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.*1 1/2 cups low-sodium chicken broth may be substituted.
Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.
Southern Living, OCTOBER 2007
GREEK CHICKEN & BARLEY SALAD
Grand Prize Winner
Family Dinners
"As grand prize winner, I designated Heifer International to receive my $5,000 category cash award. They help communities fight hunger through self-reliance and sustainability." —Suzanne Rumsey, Fort Wayne, Ind.
Family Dinners
"As grand prize winner, I designated Heifer International to receive my $5,000 category cash award. They help communities fight hunger through self-reliance and sustainability." —Suzanne Rumsey, Fort Wayne, Ind.
Yield: 8 servings (serving size: 1 cup)
Ingredients
- Salad:
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon kosher salt
- 1 teaspoon olive oil
- 4 cups fat-free, less-sodium chicken broth, divided
- 1 cup uncooked pearl barley
- 2 cups cubed seeded cucumber
- 1 cup grape tomatoes, halved
- 1/2 cup cubed yellow bell pepper
- 1/3 cup reduced-fat feta cheese
- 1/4 cup chopped pitted kalamata olives
-
Dressing: - 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
Preparation
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
WARM CRANBERRY- WALNUT BRIE
Dip into the luscious melted cheese with trans fat–free 100 percent whole-grain or wheat crackers.
Yield: 8 servings (serving size: about 1 ounce cheese mixture and 5 crackers)
Ingredients
- 1 (8-ounce) round Brie cheese
- 2 tablespoons dried cranberries
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped walnuts, toasted
- 40 low-sodium 100 percent whole-wheat crackers (such as Triscuit)
Preparation
1. Preheat oven to 350°.2. Using a serrated knife, remove topmost rind from cheese; discard rind. Place cheese, cut side up, in a small ovenproof baking dish; sprinkle with cranberries and thyme. Top evenly with nuts. Bake at 350° for 15 minutes or until cheese is soft and warm. Serve immediately with crackers.
10 Clever Ways to Use Girl Scout Cookies: Samoas Ice-Cream Truffles
If you bought as many boxes of Girl Scout Cookies as our family did...
10 Clever Ways to Use Girl Scout Cookies: Samoas Ice-Cream Truffles
10 Clever Ways to Use Girl Scout Cookies: Samoas Ice-Cream Truffles
Macaroni and Cheese by Jonathan Gattis
My husband makes this for holiday meals... The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?
Macaroni and Cheese
yield: Makes 20 servings
total time: 1 1/4 hr
Ingredients For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano
Ingredients for macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation:
Make topping
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Cooks' notes:
· Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).
Macaroni and Cheese
yield: Makes 20 servings
total time: 1 1/4 hr
Ingredients For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano
Ingredients for macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation:
Make topping
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Cooks' notes:
· Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).
Chicken Pot Pie by Lee Calamus
This recipe is so easy and so good!
Ingredients:
1 10 1/2 oz can of cream of potato soup
1 can veg-all drained
2 cups chicken, cooked and diced. I usually put 4-5 pieces of chicken in the crock pot with some Cavender spice on low for a few hours and shred it. I think it tastes better than just stove cooked chicken.
1/2 cup milk
1/4 tsp thyme........I have started cutting this to 1/8 tsp because the kids say it is too spicy with 1/4 tsp.
1/4 tsp pepper
1/2 tsp salt
2 (9") pie crusts (one for top)
DIRECTIONS:
Preheat over to 375.
Combine all ingredients except crusts.
Pour into unbaked pie crust
Cover with top crust. Crimp edges to seal. Slit top to vent.
Bake 40-45 minutes. Cool 10 min. before serving.
1 10 1/2 oz can of cream of potato soup
1 can veg-all drained
2 cups chicken, cooked and diced. I usually put 4-5 pieces of chicken in the crock pot with some Cavender spice on low for a few hours and shred it. I think it tastes better than just stove cooked chicken.
1/2 cup milk
1/4 tsp thyme........I have started cutting this to 1/8 tsp because the kids say it is too spicy with 1/4 tsp.
1/4 tsp pepper
1/2 tsp salt
2 (9") pie crusts (one for top)
DIRECTIONS:
Preheat over to 375.
Combine all ingredients except crusts.
Pour into unbaked pie crust
Cover with top crust. Crimp edges to seal. Slit top to vent.
Bake 40-45 minutes. Cool 10 min. before serving.
Classic Lasagna by Laurie Gattis
I found this recipe in Southern Living this year. We made 2 and froze one. It is so incredibly good and our kids enjoyed it immensely!
2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
Homemade sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.
Prep Time: 20 minutes
Cook Time: 2 hours
Stand: 25 minutes
Yield: Makes 8 to 10 servings
Cook Time: 2 hours
Stand: 25 minutes
Yield: Makes 8 to 10 servings
Ingredients
- 2 medium onions, chopped
- 2 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 pound lean ground beef
- 1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
- 2 (6-oz.) cans tomato paste
- 1 (8-oz.) can basil, garlic, and oregano tomato sauce
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 12 lasagna noodles, uncooked
- 8 cups boiling water
- 1 (16-oz.) container ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 (6-oz.) packages part-skim mozzarella cheese slices
- Garnish: chopped fresh parsley
Preparation
1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
Pizza Fish by Melissa Podewils
"My daughter made this at a summer camp cooking class led by Melissa Podewils... We have made it several times since then. I usually split the dough in half and let each child make their own!
Shape Pillsbury pizza dough, make scales out of pepperoni slices, and voilà--something fishy for dinner." Laurie
Ingredients:
Pillsbury Pizza Dough
Olive oil for coating
1 cup tomato sauce
2 1/4 cups grated mozzarella cheese
1 6-oz. package sliced pepperoni
3 black olives, pitted
Directions:
Shape dough into the shape of a fish - see picture
Oil a baking sheet and set aside.
Spread sauce on the "fish," leaving a 1/2-inch border. Top with cheese. Vertically overlap pepperoni slices to make scales (you'll need about 20 slices per fish) and add an olive eye. Bake 15 minutes, or until the underside of the crust is golden brown.
Shape Pillsbury pizza dough, make scales out of pepperoni slices, and voilà--something fishy for dinner." Laurie
Ingredients:
Pillsbury Pizza Dough
Olive oil for coating
1 cup tomato sauce
2 1/4 cups grated mozzarella cheese
1 6-oz. package sliced pepperoni
3 black olives, pitted
Directions:
Shape dough into the shape of a fish - see picture
Oil a baking sheet and set aside.
Spread sauce on the "fish," leaving a 1/2-inch border. Top with cheese. Vertically overlap pepperoni slices to make scales (you'll need about 20 slices per fish) and add an olive eye. Bake 15 minutes, or until the underside of the crust is golden brown.
Chicken Marsala by Laurie
Great recipe for the entire family, kids included. Found in Cooking Light back in 2003...
Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
Ingredients:
4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Preparation
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)
Ingredients:
4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Preparation
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
Cilantro Lime Chicken with Avocado Salsa by Christa C.
Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.
Ingredients:
- Chicken
- 2 tablespoons minced fresh cilantro
- 2 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- Cooking spray
- Salsa:
- 1 cup chopped plum tomato (about 2)
- 2 tablespoons finely chopped onion
- 2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 avocado, peeled and finely chopped
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.
Cooking Light, APRIL 2009
Shrimp Scampi Pasta by Laurie
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.
Shrimp Scampi Pasta
yield: Makes 4 servings
total time: 20 min
Ingredients:
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation:
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Shrimp Scampi Pasta
yield: Makes 4 servings
total time: 20 min
Ingredients:
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation:
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Black Walnut Chicken Salad by Ruth Gattis (The Charlotte Observer 1982)
I am not exactly following the rules here, as I haven't tested this in my kitchen, but apparently it's been in the family for awhile, and highly sought after... Enjoy!
Mongolian Beef by Christa C.
"My kids love this dish! Just like P.F. Changs!"
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Yield: 4 servings (serving size: 1 cup)
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 2 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
Preparation
1. Combine first 8 ingredients, stirring until smooth.2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Nutritional Information
- Calories:
- 237
- Fat:
- 10.5g (sat 3.5g,mono 4.3g,poly 1.1g)
- Protein:
- 26g
- Carbohydrate:
- 9.1g
- Fiber:
- 1.7g
- Cholesterol:
- 60mg
- Iron:
- 2.7mg
- Sodium:
- 517mg
- Calcium:
- 67mg
Bruce Weinstein and Mark Scarbrough, Cooking Light, DECEMBER 2009
Eclairs by Lee
INGREDIENTS:
2 small packages instant french vanilla pudding
3 cups whole milk
1 tsp vanilla
1 8 oz carton of cool whip
1 box graham crackers 16 oz
1-2 chocolate frosting containers (I use Duncan Hines)
DIRECTIONS:
In a 9 x 13 line with graham crackers
Mix pudding, milk, vanilla........beat for 2 minutes at medium speed
Mix in cool whip into the mixture
Pour 1/2 of mixture over graham crackers, then top with another layer of graham crackers.
Pour the remaining mixture over the crackers, then add another layer of graham crackers
( 3 total layers of graham crackers)
Put frosting containers in microwave and cook for 1 minute.
Pour over top
2 small packages instant french vanilla pudding
3 cups whole milk
1 tsp vanilla
1 8 oz carton of cool whip
1 box graham crackers 16 oz
1-2 chocolate frosting containers (I use Duncan Hines)
DIRECTIONS:
In a 9 x 13 line with graham crackers
Mix pudding, milk, vanilla........beat for 2 minutes at medium speed
Mix in cool whip into the mixture
Pour 1/2 of mixture over graham crackers, then top with another layer of graham crackers.
Pour the remaining mixture over the crackers, then add another layer of graham crackers
( 3 total layers of graham crackers)
Put frosting containers in microwave and cook for 1 minute.
Pour over top
Chicken & Sour Cream Enchiladas - Low Carb by Christa Corsi
1 cup sour cream, plus extra for garnish. I use the lite sour cream.
2 cups chopped cooked chicken breast
8 ounces shredded Cheddar or Monterey Jack cheese, divided. (I use the reduced fat mexican cheese)
1 cup thick ‘n chunky salsa ...(I also use the fresh salsa, drained to top after cooking)
2 tablespoons chopped fresh cilantro
10 low-carb tortillas or whole wheat
fresh avocado, cubed. chopped cherry tomatoes, chopped scallion, garnish on top
TO MAKE:
Preheat oven to 350°F.
Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro.
Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9-inch baking dish. (I end up over stuffing mine, and can get about 8 into the pan...less bread....more yummies inside!)
Top with remaining salsa; and cover. (I usually top with about 1/2 cup of the jarred salsa, then 1/4 cup of fresh, mixed together.
Bake at 350°F for approximately 30 minutes.
Sprinkle with remaining cheese; continue baking until cheese is melted.
Top with avocado, tomato and scallions.
Serve with remaining sour cream. (I usually pipe my plate with the sour cream, then serve tortillas over it. It looks pretty. I have also piped with sour cream and avocado mixed together, and it pipes a green color.)
Serves 4
5 carbs per tortilla
2 cups chopped cooked chicken breast
8 ounces shredded Cheddar or Monterey Jack cheese, divided. (I use the reduced fat mexican cheese)
1 cup thick ‘n chunky salsa ...(I also use the fresh salsa, drained to top after cooking)
2 tablespoons chopped fresh cilantro
10 low-carb tortillas or whole wheat
fresh avocado, cubed. chopped cherry tomatoes, chopped scallion, garnish on top
TO MAKE:
Preheat oven to 350°F.
Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro.
Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in a 13 x 9-inch baking dish. (I end up over stuffing mine, and can get about 8 into the pan...less bread....more yummies inside!)
Top with remaining salsa; and cover. (I usually top with about 1/2 cup of the jarred salsa, then 1/4 cup of fresh, mixed together.
Bake at 350°F for approximately 30 minutes.
Sprinkle with remaining cheese; continue baking until cheese is melted.
Top with avocado, tomato and scallions.
Serve with remaining sour cream. (I usually pipe my plate with the sour cream, then serve tortillas over it. It looks pretty. I have also piped with sour cream and avocado mixed together, and it pipes a green color.)
Serves 4
5 carbs per tortilla
Oreo Cookie Balls
Who knows where this recipe started... I got it from Patti who got it from Sarah, and have given it to several more people since making these as holiday gifts this past year. Regardless, these cookies melt in your mouth.
1 Regular Size Package Oreo Cookies
1 - 8 OZ. Package Philadelphia Cream Cheese
1 Package White Bark Chocolate Coating
Place your Oreo Cookies in a large plastic bag and using a dough roller or similar object crush your cookies very well and place them into a large bowl. You may want to do a few cookies at a time to make sure they are well crushed. OR place in food processor and process until fine.
Place crumbs in bowl and mix with cream cheese.
Make balls about 1 to 1 1/2 inches in diameter out of the cookie mixture and lay them out on wax paper covering a cookie sheet.
In a large microwave safe glass bowl place your White Chocolate
1 - 8 OZ. Package Philadelphia Cream Cheese
1 Package White Bark Chocolate Coating
Place your Oreo Cookies in a large plastic bag and using a dough roller or similar object crush your cookies very well and place them into a large bowl. You may want to do a few cookies at a time to make sure they are well crushed. OR place in food processor and process until fine.
Place crumbs in bowl and mix with cream cheese.
Make balls about 1 to 1 1/2 inches in diameter out of the cookie mixture and lay them out on wax paper covering a cookie sheet.
In a large microwave safe glass bowl place your White Chocolate
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