After-Work Beef Pot Roast
by: cdkitchen
Serves 6
1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 lbs. size)
1 envelope (0.7-ounce size) Italian dressing mix
2 large onions, each cut into 8 wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1-1/2-inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch-thick slices
2 1/2 tablespoons cornstarch, DISSOLVED IN
2 tablespoons water
Salt and pepper
Directions:
Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2- to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or LOW 8 hours.
Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.
Thursday, January 31, 2008
Wednesday, January 30, 2008
Roasted Garlic & Herb Dip
Roasted Garlic & Herb Dip
by: Williams-Sonoma
Preheat an oven to 400°F.
Ingredients:
4 heads garlic
2 Tbs. olive oil
1 fresh rosemary sprig
1 fresh thyme sprig
1 1/2 cups sour cream
6 Tbs. mayonnaise
1 1/2 Tbs. chopped fresh rosemary
1 1/2 Tbs. chopped fresh thyme
3 Tbs. chopped fresh flat-leaf parsley
3/4 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
1 1/2 tsp. kosher salt
Freshly ground pepper, to taste
Potato chips for serving (see related recipe at
left)
Directions:
Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
Serve the dip with potato chips. Makes about 3 cups
by: Williams-Sonoma
Preheat an oven to 400°F.
Ingredients:
4 heads garlic
2 Tbs. olive oil
1 fresh rosemary sprig
1 fresh thyme sprig
1 1/2 cups sour cream
6 Tbs. mayonnaise
1 1/2 Tbs. chopped fresh rosemary
1 1/2 Tbs. chopped fresh thyme
3 Tbs. chopped fresh flat-leaf parsley
3/4 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
1 1/2 tsp. kosher salt
Freshly ground pepper, to taste
Potato chips for serving (see related recipe at
left)
Directions:
Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
Serve the dip with potato chips. Makes about 3 cups
Chipotle Black Bean Dip
Chipotle Black Bean Dip
by: Betty Crocker
***Great for Super Bowl Parties***
Prep Time:15 min
Start to Finish:40 min
Makes:15 servings (2 tablespoons each)
2 large dried chipotle chiles
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup jalapeño black bean dip
2 tablespoons chopped fresh cilantro
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tablespoons)
Sweet red cherry chile half, if desired
Tortilla chips, if desired
1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.
Nutrition Information
1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 2% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
***Great for Super Bowl Parties***
Prep Time:15 min
Start to Finish:40 min
Makes:15 servings (2 tablespoons each)
2 large dried chipotle chiles
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup jalapeño black bean dip
2 tablespoons chopped fresh cilantro
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tablespoons)
Sweet red cherry chile half, if desired
Tortilla chips, if desired
1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.
Nutrition Information
1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 2% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Monday, January 21, 2008
Deep Dish Alfredo Pizza
Deep Dish Alfredo Pizza
by: allrecipes
SUBMITTED BY: EMKING
"A family favorite, that is rich, cheesy, creamy and oh so good! The crust may also be prepared in advance and refrigerated overnight. Prepare just as a cheese pizza, or top with your favorite pizza topping before adding the mozzarella."
PREP TIME 30 Min
COOK TIME 50 Min
READY IN 2 Hrs 45 Min
Original recipe yield: 8 servings
INGREDIENTS
1 cup warm water (105 to 115 degrees)
1/4 cup vegetable oil
1 (.25 ounce) envelope active dry yeast
2 cups all-purpose flour
1/2 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese
DIRECTIONS
In a bowl, mix the water, oil, and yeast. Stir in the flour. Roll into a ball, and transfer to a well-oiled bowl. Allow to rise 1 hour in a warm location, or until doubled in size.
Thoroughly grease a deep dish pizza pan. Punch down dough, and transfer to the pan. Cover dough with a cloth, and allow crust to rise 25 minutes, until puffy.
Preheat oven to 450 degrees F (230 degrees C).
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese.
Bake 35 minutes in the preheated oven, until crust is lightly browned.
by: allrecipes
SUBMITTED BY: EMKING
"A family favorite, that is rich, cheesy, creamy and oh so good! The crust may also be prepared in advance and refrigerated overnight. Prepare just as a cheese pizza, or top with your favorite pizza topping before adding the mozzarella."
PREP TIME 30 Min
COOK TIME 50 Min
READY IN 2 Hrs 45 Min
Original recipe yield: 8 servings
INGREDIENTS
1 cup warm water (105 to 115 degrees)
1/4 cup vegetable oil
1 (.25 ounce) envelope active dry yeast
2 cups all-purpose flour
1/2 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese
DIRECTIONS
In a bowl, mix the water, oil, and yeast. Stir in the flour. Roll into a ball, and transfer to a well-oiled bowl. Allow to rise 1 hour in a warm location, or until doubled in size.
Thoroughly grease a deep dish pizza pan. Punch down dough, and transfer to the pan. Cover dough with a cloth, and allow crust to rise 25 minutes, until puffy.
Preheat oven to 450 degrees F (230 degrees C).
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese.
Bake 35 minutes in the preheated oven, until crust is lightly browned.
Cowboy Meatballs Recipe (crockpot)
Cowboy Meatballs Recipe
by: cdkitchen
Submitted by: Laurence, Shreveport, Louisiana USA
Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
2 pounds ground chuck
1/2 cup rice
1/2 cup onion, chopped
1 egg, slightly beaten
1 teaspoon seasoned salt
1 can (16 oz. size) tomatoes, crushed with wooden spoon
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 1/2 teaspoon salt
Directions:
Combine meat, rice, onion, egg, and salt. Form into 2 inch meatballs. Brown in hot skillet until cooked on all sides. Place in crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.
by: cdkitchen
Submitted by: Laurence, Shreveport, Louisiana USA
Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
2 pounds ground chuck
1/2 cup rice
1/2 cup onion, chopped
1 egg, slightly beaten
1 teaspoon seasoned salt
1 can (16 oz. size) tomatoes, crushed with wooden spoon
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 1/2 teaspoon salt
Directions:
Combine meat, rice, onion, egg, and salt. Form into 2 inch meatballs. Brown in hot skillet until cooked on all sides. Place in crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.
Skillet Nachos
Skillet Nachos
by: Betty Crocker
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
1. In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2. Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
~~Variation~~
Instead of the zucchini, use 1 cup Green Giant® canned (well drained) or frozen (thawed) whole kernel corn.
Serve With
Set out bowls of guacamole, sour cream, chopped tomatoes and sliced green onions to accompany the nachos.
by: Betty Crocker
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
1. In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2. Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
~~Variation~~
Instead of the zucchini, use 1 cup Green Giant® canned (well drained) or frozen (thawed) whole kernel corn.
Serve With
Set out bowls of guacamole, sour cream, chopped tomatoes and sliced green onions to accompany the nachos.
Sunday, January 20, 2008
Stuffed-Crust Pepperoni Pizza
Stuffed-Crust Pepperoni Pizza
by: Betty Crocker
Prep Time:20 min
Start to Finish:35 min
Makes:8 servings
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained
1. Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
2. Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
3. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
4. Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 430 (Calories from Fat 240); Total Fat 27g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 1300mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:20 min
Start to Finish:35 min
Makes:8 servings
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained
1. Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
2. Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
3. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
4. Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 430 (Calories from Fat 240); Total Fat 27g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 35mg; Sodium 1300mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mexican Dip (crockpot)
Creamy Mexican Dip
by: cdkitchen
Serves about 4
Ingredients:
1 pound lean ground beef -- cooked and drained
1 package (16 oz size) process cheese spread, cubed
1 can (15 oz size) cream-style corn
1 jar (12 oz size) chunky-style salsa
Tortilla chips
Directions:
Mix all ingredients except tortilla chips in 3 1/2 to 5 quart slow cooker.
Cover and cook on high heat setting 30 to 40 minutes or until cheese is melted; stir. Cover and turn to low heat setting until ready to serve, up to 4 hours. Serve with tortilla chips.
by: cdkitchen
Serves about 4
Ingredients:
1 pound lean ground beef -- cooked and drained
1 package (16 oz size) process cheese spread, cubed
1 can (15 oz size) cream-style corn
1 jar (12 oz size) chunky-style salsa
Tortilla chips
Directions:
Mix all ingredients except tortilla chips in 3 1/2 to 5 quart slow cooker.
Cover and cook on high heat setting 30 to 40 minutes or until cheese is melted; stir. Cover and turn to low heat setting until ready to serve, up to 4 hours. Serve with tortilla chips.
Friday, January 18, 2008
Cool Veggie Pizza
Cool Veggie Pizza
by: allrecipes
**Great for brunches or as an appetizer**
PREP TIME 20 Min
COOK TIME 12 Min
READY IN 1 Hr 30 Min
Original recipe yield: 10 servings
INGREDIENTS
1 (10 ounce) can refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1/2 tablespoon mayonnaise
1 teaspoon dried dill weed
Plus whatever diced veggies you want (broccoli, bell peppers, onion, mushrooms, etc)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool.
In a medium bowl, mix together the cream cheese, mayonnaise and dill. Evenly spread the cream cheese mixture on the crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.
Cut the chilled pizza into wedges or squares with a pizza cutter to serve.
by: allrecipes
**Great for brunches or as an appetizer**
PREP TIME 20 Min
COOK TIME 12 Min
READY IN 1 Hr 30 Min
Original recipe yield: 10 servings
INGREDIENTS
1 (10 ounce) can refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1/2 tablespoon mayonnaise
1 teaspoon dried dill weed
Plus whatever diced veggies you want (broccoli, bell peppers, onion, mushrooms, etc)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool.
In a medium bowl, mix together the cream cheese, mayonnaise and dill. Evenly spread the cream cheese mixture on the crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.
Cut the chilled pizza into wedges or squares with a pizza cutter to serve.
Basic Cranberry Pork Chops (crockpot)
Basic Cranberry Pork Chops
by: cdkitchen
Serves: 6
6 pork loin chops, lean cuts
1 can (16-ounce size) jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spicy brown mustard
Directions:
Place pork chops in crock pot and sprinkle with salt and pepper, or seasoning of choice. Combine remaining ingredients in a small mixing bowl and stir until well blended and smooth.
Pour sauce over pork chops and cook on low for 7-8 hours.
by: cdkitchen
Serves: 6
6 pork loin chops, lean cuts
1 can (16-ounce size) jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spicy brown mustard
Directions:
Place pork chops in crock pot and sprinkle with salt and pepper, or seasoning of choice. Combine remaining ingredients in a small mixing bowl and stir until well blended and smooth.
Pour sauce over pork chops and cook on low for 7-8 hours.
Thursday, January 17, 2008
The Best Pizza Crust
The Best Pizza Crust
by: all recipes
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 3 Hrs 20 Min
INGREDIENTS
1 1/4 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
1/3 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
by: all recipes
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 3 Hrs 20 Min
INGREDIENTS
1 1/4 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
1/3 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Good Time Party Dip (crockpot)
Good Time Party Dip
by: cdkitchen
Serves about 6
Ingredients:
2 packages frozen chopped broccoli -- thawed
1 can cream of mushroom soup
2 tubes garlic-flavored cheese
Directions:
Combine all ingredients in crockpot. Cover with lid and cook on low for 4-6 hours.
Stir well before serving. Keep warm while serving.
Serve with chips or crackers.
by: cdkitchen
Serves about 6
Ingredients:
2 packages frozen chopped broccoli -- thawed
1 can cream of mushroom soup
2 tubes garlic-flavored cheese
Directions:
Combine all ingredients in crockpot. Cover with lid and cook on low for 4-6 hours.
Stir well before serving. Keep warm while serving.
Serve with chips or crackers.
Tuesday, January 15, 2008
Lemon Yogurt-Poppy Seed Muffins (lighter recipe)
Lemon Yogurt-Poppy Seed Muffins (lighter recipe)
by: Betty Crocker
Prep Time:10 min
Start to Finish:30 min
Makes:12 muffins
Muffins
1/3 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1/4 cup fat-free egg product or 1 egg
1 3/4 cups Gold Medal® all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
2. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.
***These come out a little bit more like fluffy biscuits, rather than muffins***
Nutrition Information
1 Serving: Calories 150 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:10 min
Start to Finish:30 min
Makes:12 muffins
Muffins
1/3 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1/4 cup fat-free egg product or 1 egg
1 3/4 cups Gold Medal® all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
2. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.
***These come out a little bit more like fluffy biscuits, rather than muffins***
Nutrition Information
1 Serving: Calories 150 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Monday, January 14, 2008
Beef Barbeque (crockpot)
Beef Barbeque
by: cdkitchen
Serves: 6
1/2 boneless chuck roast (3 lbs. size)
1/2 cup BBQ sauce
1/4 cup apricot preserves
1/6 cup chopped green or sweet red pepper
1/2 small onion, chopped
1 teaspoon brown sugar
6 sandwich rolls, split
Directions:
Cut the roast into quarters. Place in crockpot.
In bowl, combine BBQ sauce, preserves, green pepper, onion and brown sugar, pour over roast. Cover and cook on low for 6-8 hours until meat is tender.
Remove roast and thinly slice, return meat to cooker and stir gently. Cover and cook 20-30 minutes longer, skim fat from sauce.
Serve beef and sauce on rolls.
by: cdkitchen
Serves: 6
1/2 boneless chuck roast (3 lbs. size)
1/2 cup BBQ sauce
1/4 cup apricot preserves
1/6 cup chopped green or sweet red pepper
1/2 small onion, chopped
1 teaspoon brown sugar
6 sandwich rolls, split
Directions:
Cut the roast into quarters. Place in crockpot.
In bowl, combine BBQ sauce, preserves, green pepper, onion and brown sugar, pour over roast. Cover and cook on low for 6-8 hours until meat is tender.
Remove roast and thinly slice, return meat to cooker and stir gently. Cover and cook 20-30 minutes longer, skim fat from sauce.
Serve beef and sauce on rolls.
Friday, January 11, 2008
Choco-Scotch Marble Cake
Choco-Scotch Marble Cake
by: Taste of Home
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/3 cup vegetable oil
1/2 cup butterscotch chips
1 square (1 ounce) unsweetened chocolate, melted
FROSTING:
1-1/2 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans
Directions:
In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.
Nutrition Facts
One serving:(1 slice)
Calories: 439
Fat:23 g
Saturated Fat:13 g
Cholesterol:67 mg
Sodium:347 mg
Carbohydrate:52 g
Fiber:2 g
Protein:5 g
by: Taste of Home
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/3 cup vegetable oil
1/2 cup butterscotch chips
1 square (1 ounce) unsweetened chocolate, melted
FROSTING:
1-1/2 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans
Directions:
In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.
Nutrition Facts
One serving:(1 slice)
Calories: 439
Fat:23 g
Saturated Fat:13 g
Cholesterol:67 mg
Sodium:347 mg
Carbohydrate:52 g
Fiber:2 g
Protein:5 g
Thursday, January 10, 2008
Candied Pecans
PECANS
by: Anna McElligott
Halved Pecans (Warehouse stores like Costco or Sam's will have the large pkgs.)
Maple Syrup (I use our favorite pancake syrup)
Brown Sugar
White Sugar
This recipe is done more by feel and sight.
Put the pecans on an ungreased jelly roll pan and roast at 350F until they get hot through and through. (Anywhere between 5-10 minutes, but check them with your hand, because you don't want them to become burned).
Put them in a container that you can stir them up in comfortably. Pour some of your syrup over them and as you do stir the nuts at the same time to coat. The trick here is to just drizzle the syrup and get them damp, you don't want pools of syrup in the pan. You probably won't even need a whole cup of syrup.
Then after you've drizzled the syrup, grab a handful of brown sugar and sprinkle over the nuts, and do the same with the white sugar. If you feel you need and/or want more sugar, add as much as you like. The nuts will look like they don't have that much sugar on them, but once put back in the oven, you will see the sugar crystallize.
Put the nuts back on a greased cookie sheet (sprayed with Pam) and put back in oven for about 5-10 minutes. Stir them every minute so they don't stick in clumps. Again, you don't want them to burn, so use your judgment as to when to take them out.
When you take them out and let them cool, do like the caramel corn and stir them until they are cooled so they are separate from each other.
Like I said, this recipe is a trial and error one, but you pretty much can't go wrong. They will taste one way one time and a bit different the next. These store just as well as the caramel corn.
by: Anna McElligott
Halved Pecans (Warehouse stores like Costco or Sam's will have the large pkgs.)
Maple Syrup (I use our favorite pancake syrup)
Brown Sugar
White Sugar
This recipe is done more by feel and sight.
Put the pecans on an ungreased jelly roll pan and roast at 350F until they get hot through and through. (Anywhere between 5-10 minutes, but check them with your hand, because you don't want them to become burned).
Put them in a container that you can stir them up in comfortably. Pour some of your syrup over them and as you do stir the nuts at the same time to coat. The trick here is to just drizzle the syrup and get them damp, you don't want pools of syrup in the pan. You probably won't even need a whole cup of syrup.
Then after you've drizzled the syrup, grab a handful of brown sugar and sprinkle over the nuts, and do the same with the white sugar. If you feel you need and/or want more sugar, add as much as you like. The nuts will look like they don't have that much sugar on them, but once put back in the oven, you will see the sugar crystallize.
Put the nuts back on a greased cookie sheet (sprayed with Pam) and put back in oven for about 5-10 minutes. Stir them every minute so they don't stick in clumps. Again, you don't want them to burn, so use your judgment as to when to take them out.
When you take them out and let them cool, do like the caramel corn and stir them until they are cooled so they are separate from each other.
Like I said, this recipe is a trial and error one, but you pretty much can't go wrong. They will taste one way one time and a bit different the next. These store just as well as the caramel corn.
CARAMEL CORN
CARAMEL CORN
by: Anna McElligott
3 bags of PLAIN microwave popcorn (popped)
2 cups packed brown sugar
2 sticks unsalted butter or margarine
1/2 cup white corn syrup
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
pecans (optional)
Put popped popcorn in large enough container to mix it up in. Spray pan with Pam.
Combine in saucepan the brown sugar, butter/margarine, corn syrup, cream of tartar, and salt and bring to a boil over medium heat. Boil for no longer than 5 minutes. Remove from heat.
Stir in the 1 tsp. vanilla and 1/2 tsp. baking soda. It will foam up when you do that.
Pour over popcorn and stir it up to blend. You can add your nuts here.
Bake in a preheated oven at 250F for 1 hour, stirring every 15 minutes. (This is important to get the caramel coating over all the popcorn).
When you remove it from the oven, you will need to stir it up every minute until it's cool (it only takes about 5 minutes or so to cool). This will keep the popcorn separated and independent of each other.
Store in airtight container. It lasts for a couple of weeks (unless it's eaten, of course).
by: Anna McElligott
3 bags of PLAIN microwave popcorn (popped)
2 cups packed brown sugar
2 sticks unsalted butter or margarine
1/2 cup white corn syrup
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
pecans (optional)
Put popped popcorn in large enough container to mix it up in. Spray pan with Pam.
Combine in saucepan the brown sugar, butter/margarine, corn syrup, cream of tartar, and salt and bring to a boil over medium heat. Boil for no longer than 5 minutes. Remove from heat.
Stir in the 1 tsp. vanilla and 1/2 tsp. baking soda. It will foam up when you do that.
Pour over popcorn and stir it up to blend. You can add your nuts here.
Bake in a preheated oven at 250F for 1 hour, stirring every 15 minutes. (This is important to get the caramel coating over all the popcorn).
When you remove it from the oven, you will need to stir it up every minute until it's cool (it only takes about 5 minutes or so to cool). This will keep the popcorn separated and independent of each other.
Store in airtight container. It lasts for a couple of weeks (unless it's eaten, of course).
Cherry Chocolate Cake (a lighter recipe)
Cherry Chocolate Cake
by: Taste of Home, Light Recipes
Yield: 18 servings
INGREDIENTS:
1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar
DIRECTIONS:
In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
NUTRITIONAL FACTS
One piece equals:
187 Calories
6 g Fat
1 g Saturated Fat
35 mg Cholesterol
253 mg Sodium
33 g Carbohydrate
1 g Fiber
3 g Protein
Diabetic Exchanges:
1 starch, 1 fruit, 1 fat.
***TASTY TIP: For a creamy topping, mix the extra pie filling with some reduced-fat whipped topping.***
by: Taste of Home, Light Recipes
Yield: 18 servings
INGREDIENTS:
1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar
DIRECTIONS:
In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
NUTRITIONAL FACTS
One piece equals:
187 Calories
6 g Fat
1 g Saturated Fat
35 mg Cholesterol
253 mg Sodium
33 g Carbohydrate
1 g Fiber
3 g Protein
Diabetic Exchanges:
1 starch, 1 fruit, 1 fat.
***TASTY TIP: For a creamy topping, mix the extra pie filling with some reduced-fat whipped topping.***
Wednesday, January 9, 2008
Honey BBQ Pork (crockpot)
Honey BBQ Pork
by: cdkitchen
Serves: 6
Ingredients:
3 pounds boneless pork roast
1 bag (16 oz size) baby carrots
1/2 cup BBQ sauce
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Put pork and carrots in slow cooker. Combine remainder of ingredients in small bowl. Pour mixture over pork chops and carrots. Cover and cook on low 8-9 hours, or until pork is tender and thoroughly cooked.
by: cdkitchen
Serves: 6
Ingredients:
3 pounds boneless pork roast
1 bag (16 oz size) baby carrots
1/2 cup BBQ sauce
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Put pork and carrots in slow cooker. Combine remainder of ingredients in small bowl. Pour mixture over pork chops and carrots. Cover and cook on low 8-9 hours, or until pork is tender and thoroughly cooked.
Tuesday, January 8, 2008
Zucchini Quiche
Zucchini Quiche
From Quick Cooking, Light & Tasty (recipe of the day)
From Lakeville, Massachusetts, Karen Howard explains, "A few years ago, I found this zucchini recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw in the morning and pop it into the oven when you get home!"
SERVINGS 6-8
CATEGORY Breakfast/Brunch
METHOD Freezer
PREP 25 min.
COOK 35 min.
TOTAL 60 min.
INGREDIENTS
4 cups thinly sliced zucchini
1 large onion, thinly sliced
3 tablespoons butter
2 eggs
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese
2 teaspoons prepared mustard
1 pastry shell (9 inches)
DIRECTIONS
In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings. To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 slice) equals 272 calories, 19 g fat (10 g saturated fat), 91 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 1 g fiber, 9 g protein.
From Quick Cooking, Light & Tasty (recipe of the day)
From Lakeville, Massachusetts, Karen Howard explains, "A few years ago, I found this zucchini recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw in the morning and pop it into the oven when you get home!"
SERVINGS 6-8
CATEGORY Breakfast/Brunch
METHOD Freezer
PREP 25 min.
COOK 35 min.
TOTAL 60 min.
INGREDIENTS
4 cups thinly sliced zucchini
1 large onion, thinly sliced
3 tablespoons butter
2 eggs
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese
2 teaspoons prepared mustard
1 pastry shell (9 inches)
DIRECTIONS
In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings. To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 slice) equals 272 calories, 19 g fat (10 g saturated fat), 91 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 1 g fiber, 9 g protein.
Makeover Chicken Artichoke Bake
Makeover Chicken Artichoke Bake
From the Light & Tasty Magazine (dec./jan.'07 issue)
Prep: 25 min
Bake: 45 min
Yields: 6 servings
3 tbsp flour
1 tsp sodium free chicken bouillon granules
1-1/3 cups fat-free milk
1 can reduced fat cream of celery
1 cup plain yogurt
1/3 cup reduced fat mayo
3 cups cubed cooked chicken breast
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can ( 8 o) sliced water chestnuts, drained
1 pkg (6 oz) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 med. onion, finely chopped
1 celery rib, finely chopped
1 jar (2 oz) diced pimientos, drained
1/4 tsp pepper
1 cup seasoned stuffing cubes
Directions:
In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl.
Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender.
Nutrition:
Serving size: 1-1/3 cup
Calories: 431
Fat: 11 g
Saturated fat: 3 g
Cholesterol: 67 mg
Sodium: 1,240 mg
Carbs: 52 g
Fiber: 3 g
Protein: 31 g
From the Light & Tasty Magazine (dec./jan.'07 issue)
Prep: 25 min
Bake: 45 min
Yields: 6 servings
3 tbsp flour
1 tsp sodium free chicken bouillon granules
1-1/3 cups fat-free milk
1 can reduced fat cream of celery
1 cup plain yogurt
1/3 cup reduced fat mayo
3 cups cubed cooked chicken breast
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can ( 8 o) sliced water chestnuts, drained
1 pkg (6 oz) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 med. onion, finely chopped
1 celery rib, finely chopped
1 jar (2 oz) diced pimientos, drained
1/4 tsp pepper
1 cup seasoned stuffing cubes
Directions:
In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl.
Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender.
Nutrition:
Serving size: 1-1/3 cup
Calories: 431
Fat: 11 g
Saturated fat: 3 g
Cholesterol: 67 mg
Sodium: 1,240 mg
Carbs: 52 g
Fiber: 3 g
Protein: 31 g
Stephanie's Twice Baked Potatoes
Stephanie's Twice Baked Potatoes
by: Stephanie
Serves: 4
2 Large Russet or Idaho Potatoes
3/4- 1 cup Cream Cheese
1- 1.5 cups Cheese, divided (cheddar works best)
1/2- 3/4 cup sour cream
2-4 tbsp butter/margarine
1/2 chives
1/4-1/2 cup milk
Salt and pepper (to taste)
Directions:
1. Bake the Potatoes in the oven for about 45 minutes (until fork can easily be inserted) at 400 degrees
2. Cut Potatoes in half
3. Scoop out the meat of the potato
4. Mix meat of potato and all other ingredients (minus the divided cheese)
5. Once all mixed together to a consistency of your liking, add 1/2 of the divided cheese
6. Spoon the potato mixture back in each potato skin and top with remaining cheese
7. Place back in oven for 10-15 minutes at 350, until cheese is melted
***can sprinkle finished potato with cooked bacon pieces if desired
***If in a hurry you can stick the potatoes in the microwave while the oven is preheating, to jump start the cooking process. Make sure, if you use the microwave that you use it first, so that the skin of the potato stays crispy, once out of the oven :)***
by: Stephanie
Serves: 4
2 Large Russet or Idaho Potatoes
3/4- 1 cup Cream Cheese
1- 1.5 cups Cheese, divided (cheddar works best)
1/2- 3/4 cup sour cream
2-4 tbsp butter/margarine
1/2 chives
1/4-1/2 cup milk
Salt and pepper (to taste)
Directions:
1. Bake the Potatoes in the oven for about 45 minutes (until fork can easily be inserted) at 400 degrees
2. Cut Potatoes in half
3. Scoop out the meat of the potato
4. Mix meat of potato and all other ingredients (minus the divided cheese)
5. Once all mixed together to a consistency of your liking, add 1/2 of the divided cheese
6. Spoon the potato mixture back in each potato skin and top with remaining cheese
7. Place back in oven for 10-15 minutes at 350, until cheese is melted
***can sprinkle finished potato with cooked bacon pieces if desired
***If in a hurry you can stick the potatoes in the microwave while the oven is preheating, to jump start the cooking process. Make sure, if you use the microwave that you use it first, so that the skin of the potato stays crispy, once out of the oven :)***
Banana Pudding Trifle
Banana Pudding Trifle
by: Stephanie
Ingredients:
2 lg boxes of Jello banana pudding mix (you can use sugar free if you want)...follow directions according to box
1 box of mini Nilla Wafers
1 box of regular Nilla Wafers
4 bananas (ripe and ready to eat)
***This recipe is best if made the day you are planning on serving it, so that the bananas don't brown***
Directions:
1. Spread on box of pudding (premade) on bottom for layer 1
2. Cut two of the bananans for the second layer
3. Spread about 1-2 cups of the mini Nilla Wafers for layer 3
4. Spread 2nd box of pudding for layer 4
5. Cut last two bananas for layer 5
6. In a circular pattern (starting with one Nilla Wafer in the middle) use the regular size Nilla Wafers to decorate the top until all of the bananas are covered. For an added decoration, you can turn the Nilla Wafers vertically and place them on the perimeter (takes about 20 for perimeter if using a trifle dish)
by: Stephanie
Ingredients:
2 lg boxes of Jello banana pudding mix (you can use sugar free if you want)...follow directions according to box
1 box of mini Nilla Wafers
1 box of regular Nilla Wafers
4 bananas (ripe and ready to eat)
***This recipe is best if made the day you are planning on serving it, so that the bananas don't brown***
Directions:
1. Spread on box of pudding (premade) on bottom for layer 1
2. Cut two of the bananans for the second layer
3. Spread about 1-2 cups of the mini Nilla Wafers for layer 3
4. Spread 2nd box of pudding for layer 4
5. Cut last two bananas for layer 5
6. In a circular pattern (starting with one Nilla Wafer in the middle) use the regular size Nilla Wafers to decorate the top until all of the bananas are covered. For an added decoration, you can turn the Nilla Wafers vertically and place them on the perimeter (takes about 20 for perimeter if using a trifle dish)
Pinwheel Italian Calzone
Pinwheel Italian Calzone
by: All Recipes
SUBMITTED BY: Lisa Smith
You have to see the picture on this one to get the idea of what you're suppose to do so click here to view recipe and photo.
"Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!"
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
SERVINGS & SCALING
Yields: 16 pinwheels (about 4 servings)
INGREDIENTS
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.
by: All Recipes
SUBMITTED BY: Lisa Smith
You have to see the picture on this one to get the idea of what you're suppose to do so click here to view recipe and photo.
"Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!"
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
SERVINGS & SCALING
Yields: 16 pinwheels (about 4 servings)
INGREDIENTS
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.
Chicken or Turkey Tetrazzini Deluxe
Chicken or Turkey Tetrazzini Deluxe
by: All Recipes
SUBMITTED BY: Doris Cooper
"Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too."
PREP TIME 25 Min
COOK TIME 35 Min
READY IN 1 Hr
SERVINGS & SCALING
Yields: 6 servings
INGREDIENTS
1/2 (16 ounce) package linguine pasta
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1/2 cup minced onion
1/2 cup minced green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 (10.75 ounce) can water
1 cup shredded sharp Cheddar cheese
1/2 (10 ounce) package frozen green peas
1/4 cup cooking sherry
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups chopped cooked chicken breast
1/2 cup grated Parmesan cheese
paprika to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
by: All Recipes
SUBMITTED BY: Doris Cooper
"Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too."
PREP TIME 25 Min
COOK TIME 35 Min
READY IN 1 Hr
SERVINGS & SCALING
Yields: 6 servings
INGREDIENTS
1/2 (16 ounce) package linguine pasta
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1/2 cup minced onion
1/2 cup minced green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 (10.75 ounce) can water
1 cup shredded sharp Cheddar cheese
1/2 (10 ounce) package frozen green peas
1/4 cup cooking sherry
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups chopped cooked chicken breast
1/2 cup grated Parmesan cheese
paprika to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Spicy Turkey Burgers
Spicy Turkey Burgers
by: All Recipes
SUBMITTED BY: Food_Diva
"Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!"
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS & SCALING
Yields: 4 servings
About scaling and conversions
INGREDIENTS
1 pound lean ground turkey
1 tablespoon minced garlic
1/2 teaspoon minced fresh ginger root
1 fresh green chile peppers, diced
1/2 medium red onion, diced
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon salt
2 tablespoons low sodium soy sauce
1-1/2 teaspoons freshly ground black pepper
1 tablespoon and 1-1/2 teaspoons paprika
1-1/2 teaspoons ground dry mustard
1-1/2 teaspoons ground cumin
1/2 dash Worcestershire sauce
DIRECTIONS
Preheat the grill for high heat.
In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 4 burger patties.
Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
by: All Recipes
SUBMITTED BY: Food_Diva
"Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!"
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS & SCALING
Yields: 4 servings
About scaling and conversions
INGREDIENTS
1 pound lean ground turkey
1 tablespoon minced garlic
1/2 teaspoon minced fresh ginger root
1 fresh green chile peppers, diced
1/2 medium red onion, diced
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon salt
2 tablespoons low sodium soy sauce
1-1/2 teaspoons freshly ground black pepper
1 tablespoon and 1-1/2 teaspoons paprika
1-1/2 teaspoons ground dry mustard
1-1/2 teaspoons ground cumin
1/2 dash Worcestershire sauce
DIRECTIONS
Preheat the grill for high heat.
In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 4 burger patties.
Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
Beer Braised Chicken (crockpot)
Beer Braised Chicken
by: cdkitchen
Serves: 4
Ingredients:
4 boneless chicken breast halves
1 can (12 ounce size) beer
1 cup chili sauce
4 medium potatoes, peeled and sliced
2 ribs celery, sliced
1 cup baby carrots
8 mushrooms, sliced
1 medium onion, sliced
Fresh or dried chopped parsley
Directions:
Place all ingredients in crockpot. Cook on LOW for 5 to 7 hours, until chicken is cooked through but still moist.
by: cdkitchen
Serves: 4
Ingredients:
4 boneless chicken breast halves
1 can (12 ounce size) beer
1 cup chili sauce
4 medium potatoes, peeled and sliced
2 ribs celery, sliced
1 cup baby carrots
8 mushrooms, sliced
1 medium onion, sliced
Fresh or dried chopped parsley
Directions:
Place all ingredients in crockpot. Cook on LOW for 5 to 7 hours, until chicken is cooked through but still moist.
Monday, January 7, 2008
Tuna Noodle Casserole (crockpot)
Tuna Noodle Casserole
by: cdkitchen
Serves: 4
Ingredients:
2 1/2 cups dry noodles
1 teaspoon salt
1/2 cup chopped onion
1 can (8 ounce size) peas
1 can (6.5 ounce size) tuna
1 can cream of mushroom soup
1/2 can water
1/4 cup almonds
1/2 cup Swiss cheese -- shredded
Directions:
Put ingredients in pot in order listed. Cover and cook on HIGH for 3 hours. Stir occasionally.
by: cdkitchen
Serves: 4
Ingredients:
2 1/2 cups dry noodles
1 teaspoon salt
1/2 cup chopped onion
1 can (8 ounce size) peas
1 can (6.5 ounce size) tuna
1 can cream of mushroom soup
1/2 can water
1/4 cup almonds
1/2 cup Swiss cheese -- shredded
Directions:
Put ingredients in pot in order listed. Cover and cook on HIGH for 3 hours. Stir occasionally.
Better Beer Beef Stew (crockpot)
Better Beer Beef Stew
by: cdkitchen
Serves: 6
1 tablespoon vegetable oil
1 3/4 pound beef stew meat, cut into 1 1/2 inch pieces
1/2 cup all-purpose flour
1 large potatoes, chopped
1/2 cup chopped carrots
3/8 cup chopped celery
3/8 cup chopped onion
1 1/2 clove garlic, chopped
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 cup chili sauce
1/2 cup beer
1/8 cup brown sugar
Directions:
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat.
Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Nutrition Info: Amount Per Serving Calories: 548 Total Fat: 31g Cholesterol: 116mg Sodium: 403mg Total Carbs: 27.2g Dietary Fiber: 2.2g Protein: 37.1g
by: cdkitchen
Serves: 6
1 tablespoon vegetable oil
1 3/4 pound beef stew meat, cut into 1 1/2 inch pieces
1/2 cup all-purpose flour
1 large potatoes, chopped
1/2 cup chopped carrots
3/8 cup chopped celery
3/8 cup chopped onion
1 1/2 clove garlic, chopped
1/2 tablespoon dried basil
1/2 tablespoon dried thyme
1/2 cup chili sauce
1/2 cup beer
1/8 cup brown sugar
Directions:
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat.
Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.
Nutrition Info: Amount Per Serving Calories: 548 Total Fat: 31g Cholesterol: 116mg Sodium: 403mg Total Carbs: 27.2g Dietary Fiber: 2.2g Protein: 37.1g
Candied Yams and Cranberries (crockpot)
Candied Yams and Cranberries (crockpot)
by: cd kitchen
Yields enough for 6
Ingredients:
6 medium yams or sweet potatoes
1/2 cup butter
3/4 cup light brown sugar
2 cups fresh cranberries
1 teaspoon salt
1/8 teaspoon pepper
Directions:
Wash yams or potatoes; drain but do not dry. Set in crockpot. Cover and cook on low for 4 to 6 hours. Peel and cut into quarters. Place in 2 quart casserole.
In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves.
Pour over yams in casserole. Cover and bake in 350 degree oven for 30 minutes.
by: cd kitchen
Yields enough for 6
Ingredients:
6 medium yams or sweet potatoes
1/2 cup butter
3/4 cup light brown sugar
2 cups fresh cranberries
1 teaspoon salt
1/8 teaspoon pepper
Directions:
Wash yams or potatoes; drain but do not dry. Set in crockpot. Cover and cook on low for 4 to 6 hours. Peel and cut into quarters. Place in 2 quart casserole.
In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves.
Pour over yams in casserole. Cover and bake in 350 degree oven for 30 minutes.
Blueberry Pancakes (Cooking For 2)
Blueberry Pancakes (Cooking For 2)
by: Betty Crocker
"♥ Bisquick Heart Smart® recipe! You're minutes away from some berry delicious pancakes!"
Prep Time:15 min
Start to Finish:15 min
Makes:2 servings (4 pancakes each)
1 cup Bisquick Heart Smart® mix
2/3 cup fat-free (skim) milk
2 tablespoons fat-free egg product
3/4 cup fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1. In small bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries.
2. Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle.
3. Cook until bubbles break on surface. Turn; cook other sides until golden.
High Altitude (3500-6500 ft): No change
Nutrition Information
1 Serving: Calories 280 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 570mg; Total Carbohydrate 53g (Dietary Fiber 1g, Sugars 14g); Protein 9g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 35%; Iron 15% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
"♥ Bisquick Heart Smart® recipe! You're minutes away from some berry delicious pancakes!"
Prep Time:15 min
Start to Finish:15 min
Makes:2 servings (4 pancakes each)
1 cup Bisquick Heart Smart® mix
2/3 cup fat-free (skim) milk
2 tablespoons fat-free egg product
3/4 cup fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1. In small bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries.
2. Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle.
3. Cook until bubbles break on surface. Turn; cook other sides until golden.
High Altitude (3500-6500 ft): No change
Nutrition Information
1 Serving: Calories 280 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 570mg; Total Carbohydrate 53g (Dietary Fiber 1g, Sugars 14g); Protein 9g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 35%; Iron 15% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Saturday, January 5, 2008
Banana Bread (lighter recipe)
Banana Bread (lighter recipe)
by: Betty Crocker
Prep Time:15 min
Start to Finish:3 hr 25 min
Makes:2 loaves (24 slices each)
1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup margarine, softened
1/2 cup fat-free cholesterol-free egg product
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Information
1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 65 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:15 min
Start to Finish:3 hr 25 min
Makes:2 loaves (24 slices each)
1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup margarine, softened
1/2 cup fat-free cholesterol-free egg product
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Information
1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 65 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
Friday, January 4, 2008
Refried Bean Roll-Ups (lighter recipe)
Refried Bean Roll-Ups (lighter recipe)
by: Betty Crocker
"Lighten up! You can enjoy great-tasting seasoned refried beans, lettuce and cheese in soft flour tortillas and still keep an eye on the fat."
Prep Time:10 min
Start to Finish:15 min
Makes:4 servings
1 can (16 ounces) Old El Paso® fat-free refried beans
1/2 cup Old El Paso® salsa (any variety)
1/2 teaspoon chili powder
8 fat-free flour tortillas (8 to 10 inches in diameter)
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese (2 ounces)
1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
2. Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with addiditional salsa if desired.
Nutrition Information
1 Serving: Calories 245 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 840 mg; Total Carbohydrate 44 g (Dietary Fiber 8 g); Protein 14 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 22 %; Iron 20 % Exchanges: 3 Starch; 1/2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
"Lighten up! You can enjoy great-tasting seasoned refried beans, lettuce and cheese in soft flour tortillas and still keep an eye on the fat."
Prep Time:10 min
Start to Finish:15 min
Makes:4 servings
1 can (16 ounces) Old El Paso® fat-free refried beans
1/2 cup Old El Paso® salsa (any variety)
1/2 teaspoon chili powder
8 fat-free flour tortillas (8 to 10 inches in diameter)
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese (2 ounces)
1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
2. Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with addiditional salsa if desired.
Nutrition Information
1 Serving: Calories 245 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 840 mg; Total Carbohydrate 44 g (Dietary Fiber 8 g); Protein 14 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 22 %; Iron 20 % Exchanges: 3 Starch; 1/2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, January 3, 2008
Double Chocolate Pie
Double Chocolate Pie
By: Taste of Home
Yield: 8 servings
INGREDIENTS:
1-1/2 cups cold fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 reduced-fat graham cracker crust (8 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional
DIRECTIONS:
In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust.
In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
NUTRITIONAL FACTS
One piece (calculated without garnish) equals:
191 Calories
3 g Fat
1 g Saturated Fat
1 mg Cholesterol
426 mg Sodium
34 g Carbohydrate
0 g Fiber
3 g Protein
Diabetic Exchanges:
2 starch, 1 fat, 1/2 fruit.
TASTY TIP
To make chocolate curls, warm the chocolate slightly, but not to the point of melting. Then use a vegetable peeler; press hard for thick curls. Easy!
By: Taste of Home
Yield: 8 servings
INGREDIENTS:
1-1/2 cups cold fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 reduced-fat graham cracker crust (8 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional
DIRECTIONS:
In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust.
In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
NUTRITIONAL FACTS
One piece (calculated without garnish) equals:
191 Calories
3 g Fat
1 g Saturated Fat
1 mg Cholesterol
426 mg Sodium
34 g Carbohydrate
0 g Fiber
3 g Protein
Diabetic Exchanges:
2 starch, 1 fat, 1/2 fruit.
TASTY TIP
To make chocolate curls, warm the chocolate slightly, but not to the point of melting. Then use a vegetable peeler; press hard for thick curls. Easy!
Tangy Roast Beef Sandwiches (crockpot)
Tangy Roast Beef Sandwiches
by: Taste of Home
yields
3 servings.
ingredients
1 boneless beef chuck roast (1 pound)
1 cup water
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1/3 cup ketchup
3 tablespoons lemon juice
1 tablespoon brown sugar
2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
3 sandwich buns, split
Directions
Place the roast in 1-1/2-qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to the slow cooker.
In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt, pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are blended. Serve on buns.
Nutrition Facts: 1 sandwich equals 557 calories, 23 g fat (10 g saturated fat), 109 mg cholesterol, 899 mg sodium, 51 g carbohydrate, 3 g fiber, 38 g protein.
by: Taste of Home
yields
3 servings.
ingredients
1 boneless beef chuck roast (1 pound)
1 cup water
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1/3 cup ketchup
3 tablespoons lemon juice
1 tablespoon brown sugar
2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
3 sandwich buns, split
Directions
Place the roast in 1-1/2-qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to the slow cooker.
In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt, pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are blended. Serve on buns.
Nutrition Facts: 1 sandwich equals 557 calories, 23 g fat (10 g saturated fat), 109 mg cholesterol, 899 mg sodium, 51 g carbohydrate, 3 g fiber, 38 g protein.
Zesty Smoked Links
Zesty Smoked Links
by: Taste of Home's Holiday & Celebrations Cookbook
***"These flavorful sausages prepared in a slow-cooker are great when entertaining. Men in the family can't resist these basic but good snacks."***
SERVINGS: 32
CATEGORY: Appetizer
METHOD: Other stovetop
TIME: Prep: 5 min. Cook: 35 min.
Ingredients:
1 bottle (12 ounces) chili sauce
1 cup grape jelly
2 tablespoons lemon juice
2 packages (1 pound each) miniature smoked sausage links and/or hot dogs
Directions:
In a large skillet, combine the chili sauce, jelly and lemon juice; cook over medium-low heat until jelly is melted. Stir in sausages. Reduce heat; cover and cook for 30 minutes or until heated through, stirring occasionally. Serve immediately or keep warm in a 1-1/2-qt. slow cooker.
Nutrition Facts
One serving:(3 each)
Calories: 79
Fat:4 g
Saturated Fat:1 g
Cholesterol:9 mg
Sodium:317 mg
Carbohydrate:10 g
Fiber:0 g
Protein:2 g
by: Taste of Home's Holiday & Celebrations Cookbook
***"These flavorful sausages prepared in a slow-cooker are great when entertaining. Men in the family can't resist these basic but good snacks."***
SERVINGS: 32
CATEGORY: Appetizer
METHOD: Other stovetop
TIME: Prep: 5 min. Cook: 35 min.
Ingredients:
1 bottle (12 ounces) chili sauce
1 cup grape jelly
2 tablespoons lemon juice
2 packages (1 pound each) miniature smoked sausage links and/or hot dogs
Directions:
In a large skillet, combine the chili sauce, jelly and lemon juice; cook over medium-low heat until jelly is melted. Stir in sausages. Reduce heat; cover and cook for 30 minutes or until heated through, stirring occasionally. Serve immediately or keep warm in a 1-1/2-qt. slow cooker.
Nutrition Facts
One serving:(3 each)
Calories: 79
Fat:4 g
Saturated Fat:1 g
Cholesterol:9 mg
Sodium:317 mg
Carbohydrate:10 g
Fiber:0 g
Protein:2 g
Shredded Chicken Tacos (crockpot)
Shredded Chicken Tacos
by: Renee Hill
2 boneles skinless chicken breasts
1 Jar of favorite Salsa (I like the green La Victoria Salsa)
1/4 to 1/2 cup of water
Add chicken (the chicken can be thawed or fresh) to crockpot.
Pour Salsa and water over chicken
Set Crockpot to Low for 4-5 hours, but can be left all day if doing this before work
When ready to eat, get all of your fixings for tacos ready and shred the chicken
Enjoy!
by: Renee Hill
2 boneles skinless chicken breasts
1 Jar of favorite Salsa (I like the green La Victoria Salsa)
1/4 to 1/2 cup of water
Add chicken (the chicken can be thawed or fresh) to crockpot.
Pour Salsa and water over chicken
Set Crockpot to Low for 4-5 hours, but can be left all day if doing this before work
When ready to eat, get all of your fixings for tacos ready and shred the chicken
Enjoy!
Honey-Mustard Salad Dressing
Honey-Mustard Salad Dressing
by: Taste of Home
Country Woman Christmas
SERVINGS: 40 (Yields: about 5 cups)
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
3 cups mayonnaise
1/2 cup sugar
1/2 cup honey
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup chopped onion
1 cup vegetable oil
1/4 cup minced fresh parsley
Directions:
In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.
Nutrition Facts
One serving:(2 tablespoons)
Calories: 192
Fat:19 g
Saturated Fat:2 g
Cholesterol:6 mg
Sodium:107 mg
Carbohydrate:6 g
Fiber:0 g
Protein:0 g
by: Taste of Home
Country Woman Christmas
SERVINGS: 40 (Yields: about 5 cups)
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
3 cups mayonnaise
1/2 cup sugar
1/2 cup honey
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup chopped onion
1 cup vegetable oil
1/4 cup minced fresh parsley
Directions:
In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.
Nutrition Facts
One serving:(2 tablespoons)
Calories: 192
Fat:19 g
Saturated Fat:2 g
Cholesterol:6 mg
Sodium:107 mg
Carbohydrate:6 g
Fiber:0 g
Protein:0 g
Awesome Roast Beef (Crockpot)
Awesome Roast Beef
by: cdkitchen
Serves 6-7
Ingredients:
3 pounds rump roast
1 can (10.75 ounce size) condensed cream of mushroom soup
1 can (10.5 ounce size) condensed beef broth
Directions:
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Nutrition Info:
Amount Per Serving
Calories: 316
Total Fat: 16.8g
Cholesterol: 88mg
Sodium: 679mg
Total Carbs: 3.6g
Dietary Fiber: 0.1g
Protein: 35.4g
by: cdkitchen
Serves 6-7
Ingredients:
3 pounds rump roast
1 can (10.75 ounce size) condensed cream of mushroom soup
1 can (10.5 ounce size) condensed beef broth
Directions:
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Nutrition Info:
Amount Per Serving
Calories: 316
Total Fat: 16.8g
Cholesterol: 88mg
Sodium: 679mg
Total Carbs: 3.6g
Dietary Fiber: 0.1g
Protein: 35.4g
Cheese Garlic Biscuits (a lighter recipe)
Cheese Garlic Biscuits (a lighter recipe)
by: Betty Crocker
Prep Time:10 min
Start to Finish:20 min
Makes:10 biscuits
2 cups Bisquick Heart Smart® mix
2/3 cup fat-free (skim) milk
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/2 teaspoon garlic powder
Butter-flavored cooking spray, (if desired)
1. Heat oven to 450ºF.
2. Mix Bisquick mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.
Nutrition Information
1 Serving: Calories 100 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 3g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:10 min
Start to Finish:20 min
Makes:10 biscuits
2 cups Bisquick Heart Smart® mix
2/3 cup fat-free (skim) milk
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/2 teaspoon garlic powder
Butter-flavored cooking spray, (if desired)
1. Heat oven to 450ºF.
2. Mix Bisquick mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.
Nutrition Information
1 Serving: Calories 100 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 3g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Lemon Herb Drumsticks (crockpot)
Lemon Herb Drumsticks
by: cdkitchen
Serves: 8
Ingredients:
4 pounds chicken drumsticks
2 tablespoons lemon juice
1/2 cup white wine or marsala
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/4 cup onions, chopped
1 clove garlic, minced
salt and pepper
Directions:
Put drumsticks in a large plastic bag.
Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight.
When ready to cook put everything in the crock pot and cook for 5 to 6 hours on low.
If desired: place drumsticks in a baking pan and broil for a few minutes to brown, then serve.
by: cdkitchen
Serves: 8
Ingredients:
4 pounds chicken drumsticks
2 tablespoons lemon juice
1/2 cup white wine or marsala
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/4 cup onions, chopped
1 clove garlic, minced
salt and pepper
Directions:
Put drumsticks in a large plastic bag.
Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight.
When ready to cook put everything in the crock pot and cook for 5 to 6 hours on low.
If desired: place drumsticks in a baking pan and broil for a few minutes to brown, then serve.
Wednesday, January 2, 2008
Spinach-Stuffed Beef Tenderloin
Spinach-Stuffed Beef Tenderloin
by: Taste of Home
yields 12 servings
Ingredients
1/2 pound fresh mushrooms, chopped
4 green onions, sliced
2 tablespoons olive oil, divided
2 garlic cloves, minced, divided
2 packages (10 ounces each) fresh spinach leaves
1 teaspoon salt, divided
1/8 to 1/4 teaspoon cayenne pepper
1 whole beef tenderloin (about 3-1/2 pounds), trimmed
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper
Directions
In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil for 2 minutes. Add half of the garlic; cook until mushrooms are tender. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.
Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425° for 40-55 minutes or until a meat thermometer reaches desired doneness (for medium-rare, meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Remove string before slicing.
Nutrition Facts: One serving (4 ounces stuffed beef) equals 242 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 293 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
by: Taste of Home
yields 12 servings
Ingredients
1/2 pound fresh mushrooms, chopped
4 green onions, sliced
2 tablespoons olive oil, divided
2 garlic cloves, minced, divided
2 packages (10 ounces each) fresh spinach leaves
1 teaspoon salt, divided
1/8 to 1/4 teaspoon cayenne pepper
1 whole beef tenderloin (about 3-1/2 pounds), trimmed
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper
Directions
In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil for 2 minutes. Add half of the garlic; cook until mushrooms are tender. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.
Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425° for 40-55 minutes or until a meat thermometer reaches desired doneness (for medium-rare, meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Remove string before slicing.
Nutrition Facts: One serving (4 ounces stuffed beef) equals 242 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 293 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Chocolate-Filled Raspberry Meringues
Chocolate-Filled Raspberry Meringues
by: Taste of Home
Yield: 8 servings
INGREDIENTS:
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons raspberry gelatin powder
3/4 cup sugar
1 package (4 ounces) German sweet chocolate
3 tablespoons water
1/2 cup cold fat-free milk
1-1/2 teaspoons vanilla extract
1 envelope whipped topping mix
3/4 cup fresh raspberries
DIRECTIONS:
Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.
Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
For filling, in a microwave or heavy saucepan, melt chocolate with water; stir until smooth. Cool. In a small mixing bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.
NUTRITIONAL FACTS
1 serving equals:
205 Calories
5 g Fat
3 g Saturated Fat
0 mg Cholesterol
41 mg Sodium
39 g Carbohydrates
1 g Fiber
4 g Protein
Diabetic Exchanges:
2 starch, 1 fat, 1/2 fruit
TASTY TIP
Make sure to make this dessert on a dry day, as moisture from humidity can really affect the outcome of your meringues
by: Taste of Home
Yield: 8 servings
INGREDIENTS:
3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons raspberry gelatin powder
3/4 cup sugar
1 package (4 ounces) German sweet chocolate
3 tablespoons water
1/2 cup cold fat-free milk
1-1/2 teaspoons vanilla extract
1 envelope whipped topping mix
3/4 cup fresh raspberries
DIRECTIONS:
Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.
Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
For filling, in a microwave or heavy saucepan, melt chocolate with water; stir until smooth. Cool. In a small mixing bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.
NUTRITIONAL FACTS
1 serving equals:
205 Calories
5 g Fat
3 g Saturated Fat
0 mg Cholesterol
41 mg Sodium
39 g Carbohydrates
1 g Fiber
4 g Protein
Diabetic Exchanges:
2 starch, 1 fat, 1/2 fruit
TASTY TIP
Make sure to make this dessert on a dry day, as moisture from humidity can really affect the outcome of your meringues
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