Onion-Smothered Italian Burgers
Source: Cooking Light Magazine, August 2008
Yield: 4 servings
Serve corn on the cob as a quick and easy side dish and low-fat strawberry ice cream for dessert.
1 teaspoon olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon balsamic vinegar
3 tablespoons preshredded fresh Parmesan cheese
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1 pound ground beef, extra lean
Cooking spray
4 (1 1/2-ounce) hamburger buns
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly.
2. Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun.
CALORIES 330 (24% from fat); FAT 8.9g (sat 3g,mono 3.7g,poly 1.5g); IRON 4mg; CHOLESTEROL 65mg; CALCIUM 142mg; CARBOHYDRATE 33.7g; SODIUM 541mg; PROTEIN 28.9g; FIBER 2.9g
Monday, December 15, 2008
Sunday, December 7, 2008
December Week 2 - Pork Chops w/Country Gravy & Mashed Potatoes
Pork Chops with Country Gravy and Mashed Potatoes
Yield: 4 servings (serving size: 1 pork chop, 2/3 cup potatoes, 1/4 cup gravy)
Source: Cooking Light, January 2004
CL Comments: Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich.
INGREDIENTS:
3/4 teaspoon salt, divided4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
INSTRUCTIONS:
1) Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.2) Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
3) While pork cooks, prepare potatoes according to package directions. Serve with pork.
NUTRITIONAL INFO
CALORIES 322 (29% from fat); FAT 10.5g (sat 3.7g, mono 3.9g, poly 0.5g); PROTEIN 26.7g; CARB 29g; FIBER 2.2g; CHOL 65mg; IRON 1mg; SODIUM 908mg; CALC 125mg;Thursday, December 4, 2008
December - Week 1: Quick Chicken-Corn Chowder
Ok, being totally frank here, the CHOPpers are all on vacation, or busy Christmas shopping :) I don't have time to compile a huge list of recipes for December and do voting, etc. I promise we'll be back in January with our regularly scheduled routine! In the meantime, unless there's grand objection, I'll just post a recipe for each week that I think a lot of people will like. I hope you'll keep cooking and stay healthy through the holidays!!
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Quick Chicken-Corn Chowder
Source: Cooking Light Magazine, December 2001
Yield: 6 servings (a little more than a cup each)
CL Comments: You can have this soup on the table in under 30 minutes.
Amy’s Comments: This was really easy and fast and may I just say YUM! It had a kick to it, but is not ‘make your nose run’ spicy. If you dont like spicy food, cut the jalapeno in half (or substitute some red bell pepper maybe!) and cut the cayenne pepper in half. Very good weeknight meal.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); IRON 0.4mg; CHOLESTEROL 52mg; CALCIUM 165mg; CARBOHYDRATE 28.6g; SODIUM 668mg; PROTEIN 19.1g; FIBER 1.9g
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Quick Chicken-Corn Chowder
Source: Cooking Light Magazine, December 2001
Yield: 6 servings (a little more than a cup each)
CL Comments: You can have this soup on the table in under 30 minutes.
Amy’s Comments: This was really easy and fast and may I just say YUM! It had a kick to it, but is not ‘make your nose run’ spicy. If you dont like spicy food, cut the jalapeno in half (or substitute some red bell pepper maybe!) and cut the cayenne pepper in half. Very good weeknight meal.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); IRON 0.4mg; CHOLESTEROL 52mg; CALCIUM 165mg; CARBOHYDRATE 28.6g; SODIUM 668mg; PROTEIN 19.1g; FIBER 1.9g
Sunday, November 23, 2008
November Week 4 - Turkey Noodle Soup
Turkey Noodle Soup
Enjoy a soup full of tender noodles, fresh veggies, and tender turkey in just 35 minutes.
Yield: 4 servings (serving size: 2 cups)
Source: Cooking Light, NOVEMBER 2005
Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned.
2. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes.
3. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes.
4. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
Nutritional Information:
Calories: 280 (23% from fat), Fat: 7.2g (sat 2.6g,mono 1.1g,poly 1.4g), Protein: 29.1g, Carbohydrate: 24.3g, Fiber: 2.3g, Cholesterol: 80mg, Iron: 2.6mg, Sodium: 544mg, Calcium:79mg
Enjoy a soup full of tender noodles, fresh veggies, and tender turkey in just 35 minutes.
Yield: 4 servings (serving size: 2 cups)
Source: Cooking Light, NOVEMBER 2005
Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned.
2. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes.
3. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes.
4. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
Nutritional Information:
Calories: 280 (23% from fat), Fat: 7.2g (sat 2.6g,mono 1.1g,poly 1.4g), Protein: 29.1g, Carbohydrate: 24.3g, Fiber: 2.3g, Cholesterol: 80mg, Iron: 2.6mg, Sodium: 544mg, Calcium:79mg
Monday, November 17, 2008
Week 3 - Chicken w/Parmesan, Garlic, and Herb Crust
Chicken with Parmesan, Garlic, and Herb Crust
Yield: 4 servings
Real Simple, APRIL 2004
1 garlic clove, peeled
1/4 cup fresh flat-leaf parsley leaves
2 slices whole-wheat bread
1/4 cup grated Parmesan (1 ounce)
2 tablespoons olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
4 teaspoons Dijon mustard
1. Heat oven to 400F. Lightly coat a medium baking dish with vegetable cooking spray.
2. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds.
3. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon.
6. Divide among 4 plates and season with salt and pepper to taste.
Nutritional Information:
Calories: 316 (39% from fat), Fat: 14g (sat 3g), Protein: 39mg, Carbohydrate: 8g, Fiber: 1g, Cholesterol: 100mg, Iron: 2mg, Sodium: 537mg, Calcium: 119mg
Yield: 4 servings
Real Simple, APRIL 2004
1 garlic clove, peeled
1/4 cup fresh flat-leaf parsley leaves
2 slices whole-wheat bread
1/4 cup grated Parmesan (1 ounce)
2 tablespoons olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
4 teaspoons Dijon mustard
1. Heat oven to 400F. Lightly coat a medium baking dish with vegetable cooking spray.
2. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds.
3. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon.
6. Divide among 4 plates and season with salt and pepper to taste.
Nutritional Information:
Calories: 316 (39% from fat), Fat: 14g (sat 3g), Protein: 39mg, Carbohydrate: 8g, Fiber: 1g, Cholesterol: 100mg, Iron: 2mg, Sodium: 537mg, Calcium: 119mg
Saturday, November 8, 2008
Week 2 - Aggie's Tortellini Soup
Thanks to Kayla for this week's recipe!! Discussion day will be Friday the 14th! Happy Cooking!!
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Aggie's Tortellini Soup
2-14oz. cans of chicken broth
1 9oz. pkg. refrigerated tortellini of your choice
1/2 of 8oz. tub cream cheese with chive and onion
1 10oz. can condensed tomato soup
fresh chives chopped
1. In a medium saucepan bring broth to a boil. Add tortellini, reduce heat. Simmer uncovered for 5 minutes.
2. In a bowl whisk 1/3 cup of the hot broth into the cream cheese until smooth.
3. Return all to the saucepan along with tomato soup. Heat through. Sprinkle with chives before serving.
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Aggie's Tortellini Soup
2-14oz. cans of chicken broth
1 9oz. pkg. refrigerated tortellini of your choice
1/2 of 8oz. tub cream cheese with chive and onion
1 10oz. can condensed tomato soup
fresh chives chopped
1. In a medium saucepan bring broth to a boil. Add tortellini, reduce heat. Simmer uncovered for 5 minutes.
2. In a bowl whisk 1/3 cup of the hot broth into the cream cheese until smooth.
3. Return all to the saucepan along with tomato soup. Heat through. Sprinkle with chives before serving.
Sunday, November 2, 2008
November, Week 1 - Sweet and Sour Chicken!
This week's recipe comes to us by way of Meg!! Test it out, post your comments here on the blog and be ready to discuss it by Friday, November 7th!
Sweet and Sour Chicken
Serves: 4
Points: 6
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1 teaspoon kosher salt (1/2 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1 teaspoon kosher salt (1/2 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger
1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
5. Taste the sauce and add more brown sugar if you'd like.
Sweet and Sour Chicken
Serves: 4
Points: 6
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1 teaspoon kosher salt (1/2 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1 teaspoon kosher salt (1/2 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger
1. In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
4. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
5. Taste the sauce and add more brown sugar if you'd like.
Thursday, October 30, 2008
And the results are in!!!
Thank you to all who voted for the November CHOP recipes! We have some good looking food coming our way! The winners and cook/review dates are as follows:
WEEK 1: Sweet and Sour Chicken - review by 11/7
WEEK 2: Aggie's Tortellini Soup - review by 11/14
WEEK 3: Chicken with Paremsan, Garlic, and Herb Crust - review by 11/21
WEEK 4: Turkey Noodle Soup - review by 12/1
You can make all of the recipes in 1 week if your heart desires, but most of us will make 1 a week. I will post the week's recipe up for discussion on Monday mornings. We'll discuss on Fridays! The last recipe we'll discuss on Monday, 12/1 due to the holiday!
HAPPY COOKING!!!!!!!
WEEK 1: Sweet and Sour Chicken - review by 11/7
WEEK 2: Aggie's Tortellini Soup - review by 11/14
WEEK 3: Chicken with Paremsan, Garlic, and Herb Crust - review by 11/21
WEEK 4: Turkey Noodle Soup - review by 12/1
You can make all of the recipes in 1 week if your heart desires, but most of us will make 1 a week. I will post the week's recipe up for discussion on Monday mornings. We'll discuss on Fridays! The last recipe we'll discuss on Monday, 12/1 due to the holiday!
HAPPY COOKING!!!!!!!
Monday, October 27, 2008
We're baaaaaaaaaaaack!
Ok Choppers - get ready to cook! We're back after a little hiatus and a change in format. Here's the deal. You have 10 recipes to look at. Rank them 1-10 with 1 being your FAVORITE and #10 being least favorite. Post your vote in the comments section of this blog post or email Amy (oduamy at gmail.com). Vote by Wednesday 10/29.
We'll tally the scores and pick the top 4 winners. There are 4 weeks in November so we'll cook 1 recipe per week! The week will run Sunday-Saturday, so try to have the recipe cooked by Saturday! The recipe winners/schedule will be posted here on 10/30. Post your review of the recipe in the comments section. We'll also have an on-board discussion too on Fridays!
Here are the recipes. They are in website format so they're easier to read:
http://oduamy.com/chop.html
Here's a sneak preview of the list of recipes:
We'll tally the scores and pick the top 4 winners. There are 4 weeks in November so we'll cook 1 recipe per week! The week will run Sunday-Saturday, so try to have the recipe cooked by Saturday! The recipe winners/schedule will be posted here on 10/30. Post your review of the recipe in the comments section. We'll also have an on-board discussion too on Fridays!
Here are the recipes. They are in website format so they're easier to read:
http://oduamy.com/chop.html
Here's a sneak preview of the list of recipes:
- Aggie's Tortellini Soup
- Banana French Toast
- Cajun Shrimp & Rice
- Capellini with Clams and Tomato-Feta Vinaigrette
- Caramelized Onion Chicken
- Chicken with Parmesan, Garlic, and Herb Crust
- Mediterranean Chicken Stew
- Mushroom Pork Chops
- Sweet and Sour Chicken
- Turkey Noodle Soup
Monday, September 8, 2008
Recipes for Sept. 11th Vote
Here are the recipes for this week's vote. We will discuss the winning dish on Thursday, Sept. 18th.
Recipe #1 - Fresh Tomato and Basil Pasta with Feta
Prep Time:20 min
Total Time:32 min
Makes:6 servings
INGREDIENTS:
4 medium ripe tomatoes, chopped (about 3 cups)
1/2 cup thinly sliced fresh basil
2 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
8 oz. radiatore pasta (radiator-shaped pasta), uncooked
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
DIRECTIONS:
MIX tomatoes, basil, oil, garlic, salt and pepper.
COOK pasta as directed on package; drain.
TOSS hot pasta with tomato mixture and feta cheese. Serve immediately.
NUTRITIONAL INFO:
Calories - 250
Fat - 9
Fiber - 2
Recipe #2 - Slow Cooker Hearty Beef Chili
Prep Time:10 min
Total Time:6 hr 10 min
Makes:8 servings, about 1 cup each
INGREDIENTS:
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
DIRECTIONS:
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Serve topped with the cheese
NUTRITIONAL INFO:
Calories - 350
Fat - 12
Fiber - 7
Recipe #1 - Fresh Tomato and Basil Pasta with Feta
Prep Time:20 min
Total Time:32 min
Makes:6 servings
INGREDIENTS:
4 medium ripe tomatoes, chopped (about 3 cups)
1/2 cup thinly sliced fresh basil
2 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
8 oz. radiatore pasta (radiator-shaped pasta), uncooked
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
DIRECTIONS:
MIX tomatoes, basil, oil, garlic, salt and pepper.
COOK pasta as directed on package; drain.
TOSS hot pasta with tomato mixture and feta cheese. Serve immediately.
NUTRITIONAL INFO:
Calories - 250
Fat - 9
Fiber - 2
Recipe #2 - Slow Cooker Hearty Beef Chili
Prep Time:10 min
Total Time:6 hr 10 min
Makes:8 servings, about 1 cup each
INGREDIENTS:
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
DIRECTIONS:
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Serve topped with the cheese
NUTRITIONAL INFO:
Calories - 350
Fat - 12
Fiber - 7
Monday, August 25, 2008
Recipes for vote
Here are this week's recipes. We will discuss the winner on Thursday, Sept. 4.
Recipe #1: Beef, Cheese, and Noodle Bake
INGREDIENTS:
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
INSTRUCTIONS:
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
NUTRITIONAL INFO:Healthy Units: 6 per servingCALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); PROTEIN 22.3g; CHOLESTEROL 46mg; CALCIUM 209mg; SODIUM 622mg; FIBER 2.1g; IRON 3.1mg; CARBOHYDRATE 30.1g
Recipe #2: Provolone Chicken on Portobello Caps
INGREDIENTS:
2 (5- to 6-inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons plus 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or lower-sodium chicken broth
2 teaspoons chopped fresh chives
1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.
2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
3. Bake mushroom caps 15 to 20 minutes or until tender but not limp, turning once.
4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth and reserved chicken marinade into pan; partially cover and reduce heat to medium-low. Cook 3 to 4 minutes or until cheese melts and chicken is no longer pink in center.
5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. (If juices are very thin, increase heat and cook until reduced). Sprinkle with chives
Recipe #1: Beef, Cheese, and Noodle Bake
INGREDIENTS:
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
INSTRUCTIONS:
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
NUTRITIONAL INFO:Healthy Units: 6 per servingCALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); PROTEIN 22.3g; CHOLESTEROL 46mg; CALCIUM 209mg; SODIUM 622mg; FIBER 2.1g; IRON 3.1mg; CARBOHYDRATE 30.1g
Recipe #2: Provolone Chicken on Portobello Caps
INGREDIENTS:
2 (5- to 6-inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons plus 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or lower-sodium chicken broth
2 teaspoons chopped fresh chives
1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.
2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
3. Bake mushroom caps 15 to 20 minutes or until tender but not limp, turning once.
4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth and reserved chicken marinade into pan; partially cover and reduce heat to medium-low. Cook 3 to 4 minutes or until cheese melts and chicken is no longer pink in center.
5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. (If juices are very thin, increase heat and cook until reduced). Sprinkle with chives
I forgot to announce last week's winner....
It's the stuffed peppers. We will discuss on Thursday 8/28.
Monday, August 18, 2008
Vote for discussion on 8/28
Here are the recipes up for vote this week. Voting will end Thursday 8/21 when we discuss last week's winner.
Recipe #1 - Saucy Pork Medallions
Prep Time:5 min
Total Time:20 min
Makes:6 servings
INGREDIENTS:
1 large pork tenderloin (1-1/2 lb.)
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
DIRECTIONS:
CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Reduce heat to medium-low. Spoon prepared stuffing around edge of skillet; cover.
SIMMER 10 min. or until stuffing is heated through and pork is cooked through.
NUTRITION: CALORIES - 430, FAT - 18g, FIBER - 4g
Recipe #2 - Tri color Stuffed Peppers
Prep Time:15 min
Total Time:55 min
Makes:6 servings, one stuffed pepper half each
INGREDIENTS:
2 pouches (1 cup each) frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen whole kernel corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided
1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed
1/2 cup water
DIRECTIONS:
PREHEAT oven to 400°F . Mix crumbles, corn and salsa in large nonstick skillet; cook on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Add rice and 1/2 cup of the cheese; mix well.
SPOON burger mixture evenly into pepper halves; place in 13x9-inch baking dish. Pour water into dish; cover with foil.
BAKE 30 min. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 min. or until burger mixture is heated through and cheese is melted
Recipe #1 - Saucy Pork Medallions
Prep Time:5 min
Total Time:20 min
Makes:6 servings
INGREDIENTS:
1 large pork tenderloin (1-1/2 lb.)
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
DIRECTIONS:
CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Reduce heat to medium-low. Spoon prepared stuffing around edge of skillet; cover.
SIMMER 10 min. or until stuffing is heated through and pork is cooked through.
NUTRITION: CALORIES - 430, FAT - 18g, FIBER - 4g
Recipe #2 - Tri color Stuffed Peppers
Prep Time:15 min
Total Time:55 min
Makes:6 servings, one stuffed pepper half each
INGREDIENTS:
2 pouches (1 cup each) frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen whole kernel corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided
1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed
1/2 cup water
DIRECTIONS:
PREHEAT oven to 400°F . Mix crumbles, corn and salsa in large nonstick skillet; cook on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Add rice and 1/2 cup of the cheese; mix well.
SPOON burger mixture evenly into pepper halves; place in 13x9-inch baking dish. Pour water into dish; cover with foil.
BAKE 30 min. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 min. or until burger mixture is heated through and cheese is melted
Thursday, August 14, 2008
Monday, August 11, 2008
Let's Vote! Discussion on 8/21
Here are the recipes up for this week's vote. Voting ends Thursday morning, 8/14 when we discuss last week's winning recipe: Caesar burgers. We will discuss the winner of this vote on Thursday, 8/21.
Recipe #1 -- Cheddar Chicken
Cheddar Chicken
"A quick and easy coated chicken recipe for busy people on the go!"
PREP TIME 30 Min
COOK TIME 40
MinREADY IN 1 Hr 10 Min
INGREDIENTS:
*1 cup crushed cornflakes cereal (SUB PANCO BREAD CRUMBS!)
* 3/4 cup grated Parmesan cheese
* 1/4 cup shredded Cheddar cheese
* 1/2 cup butter, melted
* 8 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
3. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
4. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.
Recipe #2 -- Honey and Spice Glazed Pork Chops
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=491634
Ingredients
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS:
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Yield
4 servings (serving size: 1 pork chop and 1 tablespoon glaze)
Nutritional Information
CALORIES 321(34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g
And since everyone's making it, here's the Buffalo Chicken in the crock recipe. This is just so we all have it for future reference.
INGREDIENTS:
4 chicken breasts
1/2 C. Frank's
2 T white vinegar
2 T melted margarine/butter
DIRECTIONS:
Place everything in crock pot. Cook on low for 8 hours. Shred. Cook on low for 20 minutes to soak up the sauce.
SERVING SUGGESTIONS:
May be served over salad, pasta or rice. Can be used on sandwiches. May be topped with blue cheese dressing.
Recipe #1 -- Cheddar Chicken
Cheddar Chicken
"A quick and easy coated chicken recipe for busy people on the go!"
PREP TIME 30 Min
COOK TIME 40
MinREADY IN 1 Hr 10 Min
INGREDIENTS:
*1 cup crushed cornflakes cereal (SUB PANCO BREAD CRUMBS!)
* 3/4 cup grated Parmesan cheese
* 1/4 cup shredded Cheddar cheese
* 1/2 cup butter, melted
* 8 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
3. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
4. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.
Recipe #2 -- Honey and Spice Glazed Pork Chops
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=491634
Ingredients
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS:
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Yield
4 servings (serving size: 1 pork chop and 1 tablespoon glaze)
Nutritional Information
CALORIES 321(34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g
And since everyone's making it, here's the Buffalo Chicken in the crock recipe. This is just so we all have it for future reference.
INGREDIENTS:
4 chicken breasts
1/2 C. Frank's
2 T white vinegar
2 T melted margarine/butter
DIRECTIONS:
Place everything in crock pot. Cook on low for 8 hours. Shred. Cook on low for 20 minutes to soak up the sauce.
SERVING SUGGESTIONS:
May be served over salad, pasta or rice. Can be used on sandwiches. May be topped with blue cheese dressing.
Thursday, August 7, 2008
And the Winner Is.....................
RECIPE #2 - CAESAR BURGERS!!
We will discuss this recipe on Thursday, 8/14. Enjoy!
Monday, August 4, 2008
Recipe Vote for discussion on 8/14
Here are the recipes up for vote this week. We will discuss them on Thursday 8/14/
Recipe #1: Almond Chicken Dijon
Prep Time:10 min
Total Time:35 min
Makes:4 servings
INGREDIENTS:
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped
DIRECTIONS:
PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.
MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
NUTRITION: Calories=200, Fat=9, Fiber=1
Recipe #2: Caesar Burgers
Prep Time:10 min
Total Time:23 min
Makes:4 servings, one burger each
INGREDIENTS:
1 lb. ground beef
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cloves garlic, minced
4 KRAFT DELI FRESH Low-Moisture Part-Skim Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 Tbsp. KRAFT Classic Caesar Dressing, divided
4 hamburger buns, split
DIRECTIONS:
PREHEAT grill to medium heat. Mix meat, 3 Tbsp. of the Parmesan cheese and the garlic. Shape into four patties.
GRILL 6 min. on each side or until burgers are cooked through (160ºF). Top with cheese slices. Continue grilling 1 min. or until cheese begins to melt.
TOSS lettuce with 2 Tbsp. of the dressing and the remaining 1 Tbsp. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 Tbsp. dressing. Cover with tops of buns.
Recipe #1: Almond Chicken Dijon
Prep Time:10 min
Total Time:35 min
Makes:4 servings
INGREDIENTS:
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped
DIRECTIONS:
PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.
MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.
BAKE 20 to 25 min. or until chicken is cooked through (165°F).
NUTRITION: Calories=200, Fat=9, Fiber=1
Recipe #2: Caesar Burgers
Prep Time:10 min
Total Time:23 min
Makes:4 servings, one burger each
INGREDIENTS:
1 lb. ground beef
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cloves garlic, minced
4 KRAFT DELI FRESH Low-Moisture Part-Skim Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 Tbsp. KRAFT Classic Caesar Dressing, divided
4 hamburger buns, split
DIRECTIONS:
PREHEAT grill to medium heat. Mix meat, 3 Tbsp. of the Parmesan cheese and the garlic. Shape into four patties.
GRILL 6 min. on each side or until burgers are cooked through (160ºF). Top with cheese slices. Continue grilling 1 min. or until cheese begins to melt.
TOSS lettuce with 2 Tbsp. of the dressing and the remaining 1 Tbsp. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 Tbsp. dressing. Cover with tops of buns.
Thursday, July 31, 2008
Winning Recipe for 8/7
And the winner is....................
Recipe #1 - Slow cooked Athenian Chicken.
We only had 10 votes this week total which is about 1/3 of what we usually get. I don't know if it's because people are on vaction or I just picked sucky recipes. Either way. I hope you like it.
Happy Cooking!!!
Recipe #1 - Slow cooked Athenian Chicken.
We only had 10 votes this week total which is about 1/3 of what we usually get. I don't know if it's because people are on vaction or I just picked sucky recipes. Either way. I hope you like it.
Happy Cooking!!!
Monday, July 28, 2008
CHOP Vote for Discussion on 8/7
Here are this week's recipes. This week's theme is the crock pot.
Recipe #1: Slow Cooked Athenian Chicken
Makes 6 servings.
INGREDIENTS:
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
DIRECTIONS:
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Recipe #2: Easy Crockpot Beef Burgundy
INGREDIENTS:
3 - 4 lbs beef - cut up (use a cheaper cut such as round steak)
4 cans Campbell's Golden Mushroom soup
1 pkg Lipton Onion Soup Mix - dry
1 can sliced mushrooms
1 soup can full (about 1 1/4 cup) Burgundy wine
DIRECTIONS:
Place beef in the bottom of your slow cooker. Mix together soup, soup mix, mushrooms and burgundy. Pour over the top of the beef in slow cooker. Cover and cook on low for 8 hours on low.
Recipe #1: Slow Cooked Athenian Chicken
Makes 6 servings.
INGREDIENTS:
2/3 cup flour
1 tsp salt
1/2 tsp dried oregano
6 chicken breasts, boneless & skinless
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup white wine (water or chicken broth may be substituted)
DIRECTIONS:
In a small bowl, combine first three ingredients. Rub ingredients over chicken. Place chicken in crockpot, then add soup and wine into crockpot. Cover and cook on low for 8-10 hours
Recipe #2: Easy Crockpot Beef Burgundy
INGREDIENTS:
3 - 4 lbs beef - cut up (use a cheaper cut such as round steak)
4 cans Campbell's Golden Mushroom soup
1 pkg Lipton Onion Soup Mix - dry
1 can sliced mushrooms
1 soup can full (about 1 1/4 cup) Burgundy wine
DIRECTIONS:
Place beef in the bottom of your slow cooker. Mix together soup, soup mix, mushrooms and burgundy. Pour over the top of the beef in slow cooker. Cover and cook on low for 8 hours on low.
Thursday, July 24, 2008
Winning Recipe to be discussed on July 31
And the winning recipe is.......................
Recipe #1 -- Layered Enchilada Bake
This recipe will be discussed on Thursday, July 31
Happy Cooking!!!
Recipe #1 -- Layered Enchilada Bake
This recipe will be discussed on Thursday, July 31
Happy Cooking!!!
Monday, July 21, 2008
CHOP Vote for discussion on 7/31
Here are the recipes up for vote this week.
Recipe #1: Layered Enchilada Bake
http://www.kraftfoods.com/kf/recipes/layered-enchilada-bake-107317.aspx
Prep Time:15 min
Total Time:1 hr 10 min
Makes:8 servings
INGREDIENTS:
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
DIRECTIONS:
PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Recipe #2: Chicken Lo Mein
http://www.kraftfoods.com/kf/recipes/chicken-lo-mein-107768.aspx
Recipe Prep Time: 10 min, Total Time: 25 min
Makes: 4 servings, 2 cups each
INGREDIENTS:
1/2 lb. spaghetti, uncooked (I use Thai Kitchen rice noodles)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (fresh peppers and onion work fine too!)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter 1/4 cup lite soy sauce
1/4 cup chopped cilantro
Chopped green onion
*Optional: 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
*Optional: Red pepper flakes if you like things spicier
DIRECTIONS:
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro, peanuts and green onion.
Nutrional Information:Calories 490 Total fat 12 g Saturated fat 2.5 g Cholesterol 65 mg Sodium 840 mg Carbohydrate 56 g Dietary fiber 5 g Sugars 11 g Protein 37 g Vitamin A 10 %DV Vitamin C 30 %DV Calcium 4 %DV Iron 20 %DV
Recipe #1: Layered Enchilada Bake
http://www.kraftfoods.com/kf/recipes/layered-enchilada-bake-107317.aspx
Prep Time:15 min
Total Time:1 hr 10 min
Makes:8 servings
INGREDIENTS:
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
DIRECTIONS:
PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Recipe #2: Chicken Lo Mein
http://www.kraftfoods.com/kf/recipes/chicken-lo-mein-107768.aspx
Recipe Prep Time: 10 min, Total Time: 25 min
Makes: 4 servings, 2 cups each
INGREDIENTS:
1/2 lb. spaghetti, uncooked (I use Thai Kitchen rice noodles)
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained (fresh peppers and onion work fine too!)
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter 1/4 cup lite soy sauce
1/4 cup chopped cilantro
Chopped green onion
*Optional: 2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
*Optional: Red pepper flakes if you like things spicier
DIRECTIONS:
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro, peanuts and green onion.
Nutrional Information:Calories 490 Total fat 12 g Saturated fat 2.5 g Cholesterol 65 mg Sodium 840 mg Carbohydrate 56 g Dietary fiber 5 g Sugars 11 g Protein 37 g Vitamin A 10 %DV Vitamin C 30 %DV Calcium 4 %DV Iron 20 %DV
Thursday, July 17, 2008
Winning Recipe for Discussion on July 24
And the winner is...........................
Recipe #1 -- Creamy Chicken
We will discuss this recipe on Thursday, July 24.
Remember -- omissions and substitions are allowed and encouraged.
Happy Cooking!!!!
Recipe #1 -- Creamy Chicken
We will discuss this recipe on Thursday, July 24.
Remember -- omissions and substitions are allowed and encouraged.
Happy Cooking!!!!
Monday, July 14, 2008
Welcome Back!
A few changes. I will only be posting 2 recipes to vote on from now. Three just split the votes too much. So after a long enough break, here are the recipes:
Recipe #1: Creamy Broccoli Stuffed Chicken Breasts
INGREDIENTS:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese
DIRECTIONS:
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
NUTRITION:
Calories 300, Total fat 6 g, Dietary fiber 2 g
Recipe #2: Creamy Pork Marsala with Fettucine
From: Campbell's Kitchen
Prep: 5 minutesCook: 25 minutes
Serves: 4
Ingredients:
1 tbsp. olive oil 4 boneless pork chops
3/4-inch thick1 cup sliced mushrooms
1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tbsp. dry Marsala wine
1/2 of a 16 ounce package spinach fettuccine pasta, cooked and drained
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until they're well browned on both sides.
Add the mushrooms and garlic to the skillet and cook until tender.
Stir the soup, milk and wine into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve with the pasta.
Recipe #1: Creamy Broccoli Stuffed Chicken Breasts
INGREDIENTS:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese
DIRECTIONS:
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
NUTRITION:
Calories 300, Total fat 6 g, Dietary fiber 2 g
Recipe #2: Creamy Pork Marsala with Fettucine
From: Campbell's Kitchen
Prep: 5 minutesCook: 25 minutes
Serves: 4
Ingredients:
1 tbsp. olive oil 4 boneless pork chops
3/4-inch thick1 cup sliced mushrooms
1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tbsp. dry Marsala wine
1/2 of a 16 ounce package spinach fettuccine pasta, cooked and drained
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until they're well browned on both sides.
Add the mushrooms and garlic to the skillet and cook until tender.
Stir the soup, milk and wine into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve with the pasta.
Thursday, June 19, 2008
And The Winner Is...........
Recipe #1: Chicken Enchiladas.
This recipe should be made and enjoyed by Wednesday, June 25, for discussion on Thursday, June 26.
We will then have a 2 week break in CHOP because I will be on vacation.
CHOP will resume on Monday, July 14.
Happy Cooking!
This recipe should be made and enjoyed by Wednesday, June 25, for discussion on Thursday, June 26.
We will then have a 2 week break in CHOP because I will be on vacation.
CHOP will resume on Monday, July 14.
Happy Cooking!
Monday, June 16, 2008
Recipes for Week #6
Voting will take place all week and end on Thursday, June 19 at 9am CST.
Recipe #1: Chicken Enchiladas
Source: Betty Crocker’s New Choices Cookbook
Servings: 6
Healthy Units per Serving: 7
INGREDIENTS:
1 cup bottled mild green taco sauce or salsa
¼ cup cilantro sprigs
¼ cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
¾ cup shredded part-skim mozzarella cheese
6 flour tortillas (7 inches in diameter)
DIRECTIONS:
Heat oven to 350°. Spray rectangular baking dish, 11 X 7 X 1 ½ inches, with nonstick cooking spray. Place taco sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half the mixture. Mix the remaining salsa mixture, the chicken and ¼ cup of the cheese. Spoon about ¼ cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges if desired.
Recipe #2: Beef, Cheese, and Noodle Bake
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 tsp. bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 tsp. kosher salt, divided
½ tsp. freshly ground black pepper
1 cup fat-free milk
2 Tbl. all-purpose flour
1/8 tsp. ground nutmeg
1½ cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese, divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Ligltly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and saute 4 minutes. Add garlic; saute 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, ½ tsp. salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11x7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining ½ tsp. salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining ½ cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Makes 8 servings (about 1 cup). 6 Points
Recipe #3: Mushroom, Sausage, and Spinach Lasagna
http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detaileat.aspx?st=k&q=mushroom,%20sausage%20&=%20spinach%20lasagna&rid=5263&pn=0&ps=10
INGREDIENTS:
8 ounces lasagna noodles
1 pound lean spicy Italian turkey sausage
4 cups sliced mushrooms
1/4 cup water
1 pound frozen spinach
1 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
Salt & freshly ground pepper
1 pound part-skim ricotta cheese
8 ounces part-skim mozzarella cheese
DIRECTIONS:
Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
Mix tomatoes with basil, salt and pepper in a medium bowl.
To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.
NUTRITIONAL INFORMATION:
Makes 10 servings
1 serving: Calories 316; Carbohydrates 28g; Cholesterol 59mg; Dietary Fiber 6g; Fat 13g (Monounsaturated Fat 2g, Saturated Fat 6g); Sodium 681mg
Recipe #1: Chicken Enchiladas
Source: Betty Crocker’s New Choices Cookbook
Servings: 6
Healthy Units per Serving: 7
INGREDIENTS:
1 cup bottled mild green taco sauce or salsa
¼ cup cilantro sprigs
¼ cup parsley sprigs
1 tablespoon lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
¾ cup shredded part-skim mozzarella cheese
6 flour tortillas (7 inches in diameter)
DIRECTIONS:
Heat oven to 350°. Spray rectangular baking dish, 11 X 7 X 1 ½ inches, with nonstick cooking spray. Place taco sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half the mixture. Mix the remaining salsa mixture, the chicken and ¼ cup of the cheese. Spoon about ¼ cup chicken mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges if desired.
Recipe #2: Beef, Cheese, and Noodle Bake
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 tsp. bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 tsp. kosher salt, divided
½ tsp. freshly ground black pepper
1 cup fat-free milk
2 Tbl. all-purpose flour
1/8 tsp. ground nutmeg
1½ cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese, divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Ligltly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and saute 4 minutes. Add garlic; saute 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, ½ tsp. salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11x7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining ½ tsp. salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining ½ cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Makes 8 servings (about 1 cup). 6 Points
Recipe #3: Mushroom, Sausage, and Spinach Lasagna
http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detaileat.aspx?st=k&q=mushroom,%20sausage%20&=%20spinach%20lasagna&rid=5263&pn=0&ps=10
INGREDIENTS:
8 ounces lasagna noodles
1 pound lean spicy Italian turkey sausage
4 cups sliced mushrooms
1/4 cup water
1 pound frozen spinach
1 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
Salt & freshly ground pepper
1 pound part-skim ricotta cheese
8 ounces part-skim mozzarella cheese
DIRECTIONS:
Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
Mix tomatoes with basil, salt and pepper in a medium bowl.
To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.
NUTRITIONAL INFORMATION:
Makes 10 servings
1 serving: Calories 316; Carbohydrates 28g; Cholesterol 59mg; Dietary Fiber 6g; Fat 13g (Monounsaturated Fat 2g, Saturated Fat 6g); Sodium 681mg
Friday, June 13, 2008
The Winner for Week #5
This week's winner is Recipe #1. We will discuss the winning recipe on Thursday, June 19.
Happy Cooking!
Happy Cooking!
Monday, June 9, 2008
IT'S PASTA WEEK!
Here are the nominees for week #5. You have until Thursday, June 12 at 9am CST to cast your vote.
Recipe #1: Greek Pasta with Tomatoes and White Beans
Yield: 4 servings
Source: Cooking Light, JANUARY 1998
CL Comments: You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.
Amy's Comments: Great weeknight meal! I loved the flavors and it was very hearty and healthy! A keeper for sure.
INGREDIENTS:
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (10-ounce) bag fresh spinach, chopped (about 8 cups)
4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta)
1/2 cup (2 ounces) finely crumbled feta cheese
INSTRUCTIONS:
1. Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cups sauce and 2 tablespoons cheese.
NUTRITIONAL INFO:
Healthy Units: 8 per serving (if you go by the recipe builder - 9 if you go by the nutritionals ... Im leaning for 8 because this is too healthy to be any more!) CALORIES 474(12% from fat); FAT 6.4g (sat 2.5g,mono 1.3g,poly 1.6g); PROTEIN 22.5g; CHOLESTEROL 13mg; CALCIUM 343mg; SODIUM 1553mg; FIBER 10.6g; IRON 8.3mg; CARBOHYDRATE 84.7g
Recipe #2: Chicken Bow-Tie Pasta Salad
http://www.kraftfoods.com/kf/Recipes/RecipeDetail?adv=gadget_view&recipe_id=106244&pf=true
Prep Time:25 min
Total Time:25 min
Makes:4 servings, 2 cups each
INGREDIENTS
2 cups farfalle (bow-tie pasta), uncooked
2 cups fresh broccoli florets
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/2 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
1/4 cup sliced black olives
1/4 cup KRAFT 100% Grated Parmesan Cheese
DIRECTIONS:
COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
TOSS chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.
SPRINKLE with Parmesan cheese.
Recipe #3: Double Cheese Pasta Primavera
http://www.kraftfoods.com/kf/recipes/double-cheese-pasta-primavera-104999.aspx
Prep Time:10 min
Total Time:25 min
Makes:4 servings, 1-1/2 cups each
INGREDIENTS:
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1 cup broccoli florets
1 red pepper, cut into strips
1 cup frozen baby peas
1/4 tsp. dried basil leaves, crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
DIRECTIONS:
PREPARE Dinner as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook 3 to 5 min. or until heated through, stirring occasionally.
ADD prepared Dinner and basil; mix lightly. Top with the Parmesan cheese.
Recipe #1: Greek Pasta with Tomatoes and White Beans
Yield: 4 servings
Source: Cooking Light, JANUARY 1998
CL Comments: You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.
Amy's Comments: Great weeknight meal! I loved the flavors and it was very hearty and healthy! A keeper for sure.
INGREDIENTS:
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (10-ounce) bag fresh spinach, chopped (about 8 cups)
4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta)
1/2 cup (2 ounces) finely crumbled feta cheese
INSTRUCTIONS:
1. Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 1 1/4 cups sauce and 2 tablespoons cheese.
NUTRITIONAL INFO:
Healthy Units: 8 per serving (if you go by the recipe builder - 9 if you go by the nutritionals ... Im leaning for 8 because this is too healthy to be any more!) CALORIES 474(12% from fat); FAT 6.4g (sat 2.5g,mono 1.3g,poly 1.6g); PROTEIN 22.5g; CHOLESTEROL 13mg; CALCIUM 343mg; SODIUM 1553mg; FIBER 10.6g; IRON 8.3mg; CARBOHYDRATE 84.7g
Recipe #2: Chicken Bow-Tie Pasta Salad
http://www.kraftfoods.com/kf/Recipes/RecipeDetail?adv=gadget_view&recipe_id=106244&pf=true
Prep Time:25 min
Total Time:25 min
Makes:4 servings, 2 cups each
INGREDIENTS
2 cups farfalle (bow-tie pasta), uncooked
2 cups fresh broccoli florets
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/2 cup KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
1/4 cup sliced black olives
1/4 cup KRAFT 100% Grated Parmesan Cheese
DIRECTIONS:
COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
TOSS chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.
SPRINKLE with Parmesan cheese.
Recipe #3: Double Cheese Pasta Primavera
http://www.kraftfoods.com/kf/recipes/double-cheese-pasta-primavera-104999.aspx
Prep Time:10 min
Total Time:25 min
Makes:4 servings, 1-1/2 cups each
INGREDIENTS:
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1 cup broccoli florets
1 red pepper, cut into strips
1 cup frozen baby peas
1/4 tsp. dried basil leaves, crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
DIRECTIONS:
PREPARE Dinner as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook 3 to 5 min. or until heated through, stirring occasionally.
ADD prepared Dinner and basil; mix lightly. Top with the Parmesan cheese.
Thursday, June 5, 2008
Week #4 Winner
The winning recipe for Week #4 is...............Recipe #3 - Sesame Chicken
This dish should be made no later than Wednesday, June 11, so we can discuss it on Thursday, June 12.
I will post the recipes for Week #5 on Monday, June 9.
HAPPY COOKING!!!!!!!!
This dish should be made no later than Wednesday, June 11, so we can discuss it on Thursday, June 12.
I will post the recipes for Week #5 on Monday, June 9.
HAPPY COOKING!!!!!!!!
Monday, June 2, 2008
Recipes for Week #4
Here are the recipes for week #4. You have until 11am CST on Thursday 6/5 to cast your vote.
Recipe #1: Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=61871
Prep Time:15 min
Total Time:30 min
Makes:4 servings
INGREDIENTS:
2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves
DIRECTIONS:
COOK pasta as directed on package.
MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside.
DRAIN and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.
Recipe #2: Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031662
Ingredients
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1/4 cup chopped green onions
Preparation:
Combine first 3 ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.
Yield
4 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 1 tablespoon green onions)
Nutritional Information
CALORIES 189(30% from fat); FAT 6.2g (sat 2.1g,mono 2.8g,poly 0.7g); PROTEIN 24g; CHOLESTEROL 75mg; CALCIUM 22mg; SODIUM 513mg; FIBER 0.6g; IRON 2mg; CARBOHYDRATE 6.1g
Recipe #3: Sesame Chicken
INGREDIENTS:
4 chicken breasts (about 1 pound)
3/4 cup low sodium soy sauce
1/2 cup sugar
1/4 cup Splenda
1Tbsp sesame oil
Sesame seeds
1 package Cellophane Noodles
3/4 cup flour
freshly ground pepper
DIRECTIONS:
1. Cut up the chicken into bite sized pieces.
2. Coat in flour seasoned with pepper.
3. Cook up the chicken in an electric skillet coated with Pam. 4. Remove the chicken and add the soy sauce, sugar, splenda, sesame oil, and sesame seeds.
5. Mix the sauce until the sugar and splenda dissolve and add in the chicken.
6. Simmer on low for 5-10 minutes until the sauce thickens.
7. Meanwhile cook the cellophane noodles until done.
8. Serve chicken over noodles.
Makes 4 servings. 10-12 points per serving depending on how much chicken you use.
Optional: Throw in some broccoli.
Recipe #1: Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=61871
Prep Time:15 min
Total Time:30 min
Makes:4 servings
INGREDIENTS:
2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves
DIRECTIONS:
COOK pasta as directed on package.
MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside.
DRAIN and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.
Recipe #2: Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031662
Ingredients
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1/4 cup chopped green onions
Preparation:
Combine first 3 ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.
Yield
4 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 1 tablespoon green onions)
Nutritional Information
CALORIES 189(30% from fat); FAT 6.2g (sat 2.1g,mono 2.8g,poly 0.7g); PROTEIN 24g; CHOLESTEROL 75mg; CALCIUM 22mg; SODIUM 513mg; FIBER 0.6g; IRON 2mg; CARBOHYDRATE 6.1g
Recipe #3: Sesame Chicken
INGREDIENTS:
4 chicken breasts (about 1 pound)
3/4 cup low sodium soy sauce
1/2 cup sugar
1/4 cup Splenda
1Tbsp sesame oil
Sesame seeds
1 package Cellophane Noodles
3/4 cup flour
freshly ground pepper
DIRECTIONS:
1. Cut up the chicken into bite sized pieces.
2. Coat in flour seasoned with pepper.
3. Cook up the chicken in an electric skillet coated with Pam. 4. Remove the chicken and add the soy sauce, sugar, splenda, sesame oil, and sesame seeds.
5. Mix the sauce until the sugar and splenda dissolve and add in the chicken.
6. Simmer on low for 5-10 minutes until the sauce thickens.
7. Meanwhile cook the cellophane noodles until done.
8. Serve chicken over noodles.
Makes 4 servings. 10-12 points per serving depending on how much chicken you use.
Optional: Throw in some broccoli.
Thursday, May 29, 2008
Winner for Week #3
The winning recipe for this week is #2 Mexican Lasagna. This recipe should be made no later than Wednesday, June 4, and will be discussed on Thursday, June 5.
Next week's recipe choices will be posted Monday morning!
Happy Cooking!!!
Next week's recipe choices will be posted Monday morning!
Happy Cooking!!!
Tuesday, May 27, 2008
Let's Vote! Week #3 Recipes
Here are the recipes for Week #3. You have until 11am CST, Thursday 5/29 to cast your vote.
Recipe #1: Provençale Chicken Supper
http://oduamy.com/provencale_chicken.html
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)
Source: Cooking Light, SEPTEMBER 1999
CL Comments: Use bone-in chicken breasts for this French-country dish.
Amy's Comments: I thought I bought bone-in chicken breasts, but the only bones were in the rib meat. Oh well! Next time I make this I will just use boneless chicken breasts. This was very hearty and very tasty!! I served over pasta because there was so much sauce! Would be good over couscous too! This was a super easy dinner.
INGREDIENTS:
4 (6-ounce) skinned chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained
INSTRUCTIONS:
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
NUTRITIONAL INFO:Healthy Units: 6 per serving or CoreCALORIES 296(10% from fat); FAT 3.4g (sat 0.6g,mono 0.8g,poly 1.3g); PROTEIN 34g; CHOLESTEROL 66mg; CALCIUM 81mg; SODIUM 785mg; FIBER 5.1g; IRON 4mg; CARBOHYDRATE 32.5g
Recipe #2: Mexican Lasagna
http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=52167
Prep Time:20 min
Total Time:50 min
Makes:8 servings
INGREDIENTS:
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
BAKE 30 min. or until heated through.
NUTRITIONAL INFORMATION: 7 points per serving
Calories: 360
Fat: 14 g
Fiber: 5 g
Recipe #3: Lager and Lemon Grilled Chicken
INGREDIENTS:
1 cup lager beer (such as Budweiser)
1/4 cup fresh lemon juice
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper
2 teaspoons honey
1/4 teaspoon Worcestershire sauce
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves Cooking spra
Prep
Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade. Prepare grill to medium-high.
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
4 servings (serving size: 1 chicken breast half)
Nutritional Information
CALORIES 304(24% from fat); FAT 8.1g (sat 1.8g,mono 3.1g,poly 1.8g); PROTEIN 53g; CHOLESTEROL 145mg; CALCIUM 30mg; SODIUM 195mg; FIBER 0.1g; IRON 1.9mg; CARBOHYDRATE 2.1g
Recipe #1: Provençale Chicken Supper
http://oduamy.com/provencale_chicken.html
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)
Source: Cooking Light, SEPTEMBER 1999
CL Comments: Use bone-in chicken breasts for this French-country dish.
Amy's Comments: I thought I bought bone-in chicken breasts, but the only bones were in the rib meat. Oh well! Next time I make this I will just use boneless chicken breasts. This was very hearty and very tasty!! I served over pasta because there was so much sauce! Would be good over couscous too! This was a super easy dinner.
INGREDIENTS:
4 (6-ounce) skinned chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained
INSTRUCTIONS:
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
NUTRITIONAL INFO:Healthy Units: 6 per serving or CoreCALORIES 296(10% from fat); FAT 3.4g (sat 0.6g,mono 0.8g,poly 1.3g); PROTEIN 34g; CHOLESTEROL 66mg; CALCIUM 81mg; SODIUM 785mg; FIBER 5.1g; IRON 4mg; CARBOHYDRATE 32.5g
Recipe #2: Mexican Lasagna
http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=52167
Prep Time:20 min
Total Time:50 min
Makes:8 servings
INGREDIENTS:
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.
BAKE 30 min. or until heated through.
NUTRITIONAL INFORMATION: 7 points per serving
Calories: 360
Fat: 14 g
Fiber: 5 g
Recipe #3: Lager and Lemon Grilled Chicken
INGREDIENTS:
1 cup lager beer (such as Budweiser)
1/4 cup fresh lemon juice
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper
2 teaspoons honey
1/4 teaspoon Worcestershire sauce
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves Cooking spra
Prep
Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade. Prepare grill to medium-high.
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
4 servings (serving size: 1 chicken breast half)
Nutritional Information
CALORIES 304(24% from fat); FAT 8.1g (sat 1.8g,mono 3.1g,poly 1.8g); PROTEIN 53g; CHOLESTEROL 145mg; CALCIUM 30mg; SODIUM 195mg; FIBER 0.1g; IRON 1.9mg; CARBOHYDRATE 2.1g
Thursday, May 22, 2008
Pizza Points
I ran the recipe through the recipe builder and I got 10 points for 1/4 of the pizza and 7 points for 1/6 of the pizza. This is using 2 cups of Balsamic to make the reduction.
Recipe for Week #2
The winning recipe for Week #2 is Recipe #1, Balsamic White Chicken Pizza.
You have until Wednesday, May 28 to make the pizza and we will discuss our reviews on Thursday, 5/29.
Since Monday is a holiday, I will post the recipes on Tuesday and we will have until Thursday at 3pm central to vote.
Enjoy!!!
You have until Wednesday, May 28 to make the pizza and we will discuss our reviews on Thursday, 5/29.
Since Monday is a holiday, I will post the recipes on Tuesday and we will have until Thursday at 3pm central to vote.
Enjoy!!!
Monday, May 19, 2008
CHOP Recipes for Week 2
Hey Ladies! Here are the recipes we are voting on in week 2. Voting will take place all week long and will end on Friday May 22, at 11am Central Time. You may only vote once.
#1 Balsamic White Chicken Pizza
1 breast from a rotissary chicken (shredded)
artichoke hearts in water (chopped)
2 wedges of laughing cow light garlic & herb cheese
1 roll of Pillsbury pizza dough
1/4 of a red onion (sliced thin)
dried oregano
balsamic vinegar
olive oil
1/4-1/2 c low fat shredded mozzarella
1. Sautee onions in a little olive oil just until they are soft.
2. Put pizza dough on pizza stone (or baking pan). I made mine into a square w/ crust on all 4 sides.
3. Dollop pieces of laughing cow cheese all over pizza dough (don't try to spread it or you'll rip dough).
4. Sprinkle w/ onions, chicken and artichoke hearts.
5. Sprinkle w/ oregano and drizzle w/ olive oil.
6. Bake at 450 for 10-13 minutes.
7. While pizza is baking, simmer balsamic vinegar in a small sauce pan to reduce into a syrup. Note, it takes a good amount of vinegar...maybe 1 1/2- 2 cups.
8. Add mozzarella and bake approx 1 minute just until the cheese melts.Remove pizza from oven and drizzle w/ balsamic reduction.
Number of servings = 4
#2 Jerk Turkey Slow Cooker Soup
¼ tsp ground allspice
¼ tsp cayenne pepper
½ tsp ground ginger½ tsp garlic salt
½ tsp black pepper
1 lb boneless, skinless turkey breast cut into chunks
2 medium cloves garlic
1 medium onion, diced
14.5 oz canned diced tomatoes (fire roasted or italian seasoning)
15 oz canned black beans
2 cup canned FF chicken broth
½ tsp table salt
cilantro for garnish
Directions
1) Combine allspice, cayenne, ginger, garlic salt, and ¼ tsp black pepper.
2) Coat turkey chunks in spice rub and let sit for 15 minutes.
3) Put turkey, garlic, onion, beans, broth, salt and remaining pepper in the slow cooker.
4) Cook on low for 6-7 hours.
5) Top with cilantro.
Number of Servings: 6
Nutritional Info
Calories: 181.1
Total Fat: 1.7 g
Cholesterol: 32.5 mg
Sodium: 1,064.5 mg
Total Carbs: 21.5 g
Dietary Fiber: 6.4 g
Protein: 19.1 g
#3 Chicken Cordon Bleu
Yield: 4 servings
Source: unknown
Comments from a CA Kitchen: Great family dish with a gourmet touch!
INGREDIENTS:
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
3 oz smoked ham, four 3/4 oz slices
3 oz low-fat Swiss cheese, four 3/4 oz slices
1/4 cup all-purpose flour
1/4 cup honey mustard
1/2 cup seasoned bread crumbs, Italian-style
4 serving olive oil cooking spray, or enough to coat chicken
INSTRUCTIONS:
1. Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray.
2. Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.
3. Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks.
4. Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.
5. Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
Healthy Units: 5 per serving
#1 Balsamic White Chicken Pizza
1 breast from a rotissary chicken (shredded)
artichoke hearts in water (chopped)
2 wedges of laughing cow light garlic & herb cheese
1 roll of Pillsbury pizza dough
1/4 of a red onion (sliced thin)
dried oregano
balsamic vinegar
olive oil
1/4-1/2 c low fat shredded mozzarella
1. Sautee onions in a little olive oil just until they are soft.
2. Put pizza dough on pizza stone (or baking pan). I made mine into a square w/ crust on all 4 sides.
3. Dollop pieces of laughing cow cheese all over pizza dough (don't try to spread it or you'll rip dough).
4. Sprinkle w/ onions, chicken and artichoke hearts.
5. Sprinkle w/ oregano and drizzle w/ olive oil.
6. Bake at 450 for 10-13 minutes.
7. While pizza is baking, simmer balsamic vinegar in a small sauce pan to reduce into a syrup. Note, it takes a good amount of vinegar...maybe 1 1/2- 2 cups.
8. Add mozzarella and bake approx 1 minute just until the cheese melts.Remove pizza from oven and drizzle w/ balsamic reduction.
Number of servings = 4
#2 Jerk Turkey Slow Cooker Soup
¼ tsp ground allspice
¼ tsp cayenne pepper
½ tsp ground ginger½ tsp garlic salt
½ tsp black pepper
1 lb boneless, skinless turkey breast cut into chunks
2 medium cloves garlic
1 medium onion, diced
14.5 oz canned diced tomatoes (fire roasted or italian seasoning)
15 oz canned black beans
2 cup canned FF chicken broth
½ tsp table salt
cilantro for garnish
Directions
1) Combine allspice, cayenne, ginger, garlic salt, and ¼ tsp black pepper.
2) Coat turkey chunks in spice rub and let sit for 15 minutes.
3) Put turkey, garlic, onion, beans, broth, salt and remaining pepper in the slow cooker.
4) Cook on low for 6-7 hours.
5) Top with cilantro.
Number of Servings: 6
Nutritional Info
Calories: 181.1
Total Fat: 1.7 g
Cholesterol: 32.5 mg
Sodium: 1,064.5 mg
Total Carbs: 21.5 g
Dietary Fiber: 6.4 g
Protein: 19.1 g
#3 Chicken Cordon Bleu
Yield: 4 servings
Source: unknown
Comments from a CA Kitchen: Great family dish with a gourmet touch!
INGREDIENTS:
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
3 oz smoked ham, four 3/4 oz slices
3 oz low-fat Swiss cheese, four 3/4 oz slices
1/4 cup all-purpose flour
1/4 cup honey mustard
1/2 cup seasoned bread crumbs, Italian-style
4 serving olive oil cooking spray, or enough to coat chicken
INSTRUCTIONS:
1. Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray.
2. Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.
3. Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks.
4. Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.
5. Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
Healthy Units: 5 per serving
Friday, May 16, 2008
Week 1 - Baked Rigatoni & Zucchini
Recipe posted: 5/16/08
Make recipe by: 5/21/08
Review date: 5/22/08
____________________________________________________
Baked Rigatoni & Zucchini
Source: Greenlightbites.com
Original Recipe Comments: Not having enough leftover sauce for pasta night, I came up with this idea to make it stretch a bit. Mom taught me well! :~) The husband was happy, he loves anything with pasta and sauce (and he didn’t even complain about the whole wheat pasta). The toddler even picked out a few bites. Overall, it was a winner but I wished I had a bit more sauce to drizzle on top after baking. Next time I make it, it won’t be out of necessity. :~)
8 oz whole wheat rigatoni
1 medium –large zucchini sliced thin
¾ cup part skim ricotta cheese (~182 g)
3oz mozzarella cheese (separated)
1 egg white
1 cup tomato sauce (like my Homemade Sauce) - or you can use marinara from a jar!
Dried parsley
Black pepper
Non-stick cooking spray
1) Preheat the oven to 350 degrees.
2) Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.
3) While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top.
4) Mix the ricotta cheese, 1 oz of the mozzarella, egg white, and ½ cup of the sauce. Set aside.
5) Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
6) Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, ½ cup of sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.
(Note: this can me made ahead and baked when ready to serve but you may want to add more sauce as the pasta will continue to soak it up)
Servings: 4 (1/4 of the recipe ~ 2oz of pasta)
360 calories
8g fat
8g fiber
Make recipe by: 5/21/08
Review date: 5/22/08
____________________________________________________
Baked Rigatoni & Zucchini
Source: Greenlightbites.com
Original Recipe Comments: Not having enough leftover sauce for pasta night, I came up with this idea to make it stretch a bit. Mom taught me well! :~) The husband was happy, he loves anything with pasta and sauce (and he didn’t even complain about the whole wheat pasta). The toddler even picked out a few bites. Overall, it was a winner but I wished I had a bit more sauce to drizzle on top after baking. Next time I make it, it won’t be out of necessity. :~)
8 oz whole wheat rigatoni
1 medium –large zucchini sliced thin
¾ cup part skim ricotta cheese (~182 g)
3oz mozzarella cheese (separated)
1 egg white
1 cup tomato sauce (like my Homemade Sauce) - or you can use marinara from a jar!
Dried parsley
Black pepper
Non-stick cooking spray
1) Preheat the oven to 350 degrees.
2) Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.
3) While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top.
4) Mix the ricotta cheese, 1 oz of the mozzarella, egg white, and ½ cup of the sauce. Set aside.
5) Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
6) Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, ½ cup of sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.
(Note: this can me made ahead and baked when ready to serve but you may want to add more sauce as the pasta will continue to soak it up)
Servings: 4 (1/4 of the recipe ~ 2oz of pasta)
360 calories
8g fat
8g fiber
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