Watermelon Lemonade with Kiwifruit Splash
Want to wow friends with a non-alcoholic beverage? Here's one that will do just that!
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 10 min
Makes:12 servings (1 cup each)
4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water
1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 12%; Vitamin C 78%; Calcium 2%; Iron 4% Exchanges: 3 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead
Blend the watermelon the day before and store in the fridge.
Special Touch
Garnish each drink with a slice of watermelon and kiwifruit. If you like, moisten rims of the glasses and dip in coarse sugar crystals, then fill with watermelon lemonade.
Success
Don't worry if you find a few seeds in your watermelon. Seedless watermelons actually do have a few seeds; however, they are usually small and edible and will be virtually undetectable by the time you blend the mixture.
Monday, June 30, 2008
Pesto and Feta Quiche
Pesto and Feta Quiche
by: Renee Hill
Pre-heat oven to 400
1 uncooked pie crust, store bought or homemade
1/2 cup diced mushrooms
4 tablespoons pesto
5 heaping tablespoons feta crumbles
3 eggs
1/2 cup half and half
1 tablespoon flour
salt and pepper to taste
Saute mushrooms in olive oil with a little bit of garlic, set aside
Place pie crust in pie pan
spread pesto on the crust then sprinkle with feta cheese
in separate bowl mix eggs, half and half, flour, and salt and pepper, add mushrooms last.
Pour egg mixture over crust
Place in oven and bake for 30 minutes or until done
by: Renee Hill
Pre-heat oven to 400
1 uncooked pie crust, store bought or homemade
1/2 cup diced mushrooms
4 tablespoons pesto
5 heaping tablespoons feta crumbles
3 eggs
1/2 cup half and half
1 tablespoon flour
salt and pepper to taste
Saute mushrooms in olive oil with a little bit of garlic, set aside
Place pie crust in pie pan
spread pesto on the crust then sprinkle with feta cheese
in separate bowl mix eggs, half and half, flour, and salt and pepper, add mushrooms last.
Pour egg mixture over crust
Place in oven and bake for 30 minutes or until done
Tuesday, June 24, 2008
Spinach, Chicken And Wild Rice Soup (crockpot)
Spinach, Chicken And Wild Rice Soup Recipe
Submitted by: mary-beth
by: cdkitchen.com
Serves/Makes: 6
Ingredients:
3 cups water
1 can (14 ounce size) reduced-sodium chicken broth
1 can (10 3/4 ounce size) condensed cream of chicken soup
2/3 cup uncooked wild rice - rinsed and drained
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach
Directions:
In a 3 1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme and pepper.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
To serve, stir in chicken and spinach.
Calories 216; Fat 4g; Fiber 2g; Cholesterol 64mg; Sodium 397mg; Carbohydrate 19g; Protein 26g.
Submitted by: mary-beth
by: cdkitchen.com
Serves/Makes: 6
Ingredients:
3 cups water
1 can (14 ounce size) reduced-sodium chicken broth
1 can (10 3/4 ounce size) condensed cream of chicken soup
2/3 cup uncooked wild rice - rinsed and drained
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach
Directions:
In a 3 1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme and pepper.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
To serve, stir in chicken and spinach.
Calories 216; Fat 4g; Fiber 2g; Cholesterol 64mg; Sodium 397mg; Carbohydrate 19g; Protein 26g.
Wednesday, June 18, 2008
Potato Chowder (crockpot)
Potato Chowder Recipe
Submitted by: wings4Christ
by: cdkitchen.com
Serves/Makes: 8
Ingredients:
2 cups potatoes -- cut into 1/2-inch cubes
1 large carrot -- diced
1 cup chopped leek -- white part only
1 clove garlic -- minced
4 cups chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 ounces Canadian bacon -- cut in 1/4" pieces
1/2 cup evaporated skim milk
1/4 cup fat free half-and-half
Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon.
Cover and cook on LOW for 6 hours or until vegetables and barley are tender.
Stir in evaporated milk and half and half; heat through, uncovered, about 10 minutes.
Submitted by: wings4Christ
by: cdkitchen.com
Serves/Makes: 8
Ingredients:
2 cups potatoes -- cut into 1/2-inch cubes
1 large carrot -- diced
1 cup chopped leek -- white part only
1 clove garlic -- minced
4 cups chicken broth
1/2 cup pearl barley
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 ounces Canadian bacon -- cut in 1/4" pieces
1/2 cup evaporated skim milk
1/4 cup fat free half-and-half
Directions:
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon.
Cover and cook on LOW for 6 hours or until vegetables and barley are tender.
Stir in evaporated milk and half and half; heat through, uncovered, about 10 minutes.
Tuesday, June 17, 2008
Favorite Barbecue Chicken
Favorite Barbecue Chicken
SUBMITTED BY: Amanda Anne
by: allrecipes.com
"A not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs."
PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
Original recipe yield: 2 servings
INGREDIENTS
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
DIRECTIONS
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
SUBMITTED BY: Amanda Anne
by: allrecipes.com
"A not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs."
PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
Original recipe yield: 2 servings
INGREDIENTS
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
DIRECTIONS
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Friday, June 13, 2008
Mexican Chicken Stew (crockpot)
Mexican Chicken Stew Recipe
Submitted by: Shiloh, Washington USA
cdkitchen.com
Serves/Makes: 4
Ingredients:
3 boneless chicken creasts, cut tnto 1" cubes
1 onion, coarsely chopped
1 green bell peppers, coarsely chopped
2 cups zucchini, thickly sliced
1 1/2 cup plum tomatoes, chopped
1/2 cup frozen corn
1 can low sodium chicken broth
1 tablespoon chili powder
1/2 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon garlic powder
Directions:
Place onion in the bottom of a crockpot. Cover with chicken and then vegetables.
Stir spices into broth and pour over.
Cook on low 8-10 hours or on high 4-5 hours.
Submitted by: Shiloh, Washington USA
cdkitchen.com
Serves/Makes: 4
Ingredients:
3 boneless chicken creasts, cut tnto 1" cubes
1 onion, coarsely chopped
1 green bell peppers, coarsely chopped
2 cups zucchini, thickly sliced
1 1/2 cup plum tomatoes, chopped
1/2 cup frozen corn
1 can low sodium chicken broth
1 tablespoon chili powder
1/2 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon garlic powder
Directions:
Place onion in the bottom of a crockpot. Cover with chicken and then vegetables.
Stir spices into broth and pour over.
Cook on low 8-10 hours or on high 4-5 hours.
Thursday, June 12, 2008
Mixed Bean Chili (crockpot)
Mixed Bean Chili Recipe
Submitted by: granny2
cdkitchen.com
Serves/Makes: 6
Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed
Directions:
Dump it all in the crockpot and cook on low for 6-8 hours.
Submitted by: granny2
cdkitchen.com
Serves/Makes: 6
Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed
Directions:
Dump it all in the crockpot and cook on low for 6-8 hours.
Tuesday, June 10, 2008
Fabulous Turkey Breast (crockpot)
Fabulous Turkey Breast Recipe
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
CDKitchen .com
Serves/Makes: 4
Ingredients:
1 boneless turkey breast (2-4 pound size)
1 tablespoon olive oil
2 teaspoons freshly ground pepper
2 teaspoons salt
2 teaspoons rosemary
2 teaspoons garlic powder
2 teaspoons chili powder
2 medium potatoes, thinly sliced
2 cups broccoli florets
Directions:
Mix all spices. Rub turkey breast with olive oil. Using hands, rub spices onto turkey breast. Place sliced potatoes into crockpot. Place turkey breast on top of potatoes. Place broccoli on top of potatoes and turkey breast. Cook on HIGH for 4-5 hours.
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
CDKitchen .com
Serves/Makes: 4
Ingredients:
1 boneless turkey breast (2-4 pound size)
1 tablespoon olive oil
2 teaspoons freshly ground pepper
2 teaspoons salt
2 teaspoons rosemary
2 teaspoons garlic powder
2 teaspoons chili powder
2 medium potatoes, thinly sliced
2 cups broccoli florets
Directions:
Mix all spices. Rub turkey breast with olive oil. Using hands, rub spices onto turkey breast. Place sliced potatoes into crockpot. Place turkey breast on top of potatoes. Place broccoli on top of potatoes and turkey breast. Cook on HIGH for 4-5 hours.
Monday, June 2, 2008
Fresh Fruit Tart
Fresh Fruit Tart
by: Betty Crocker
Prep Time:25 min
Start to Finish:1 hr 15 min
Makes:12 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 490mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 4
by: Betty Crocker
Prep Time:25 min
Start to Finish:1 hr 15 min
Makes:12 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
Nutrition Information
1 Serving: Calories 360 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 490mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 4
Sunday, June 1, 2008
Minestrone Macaroni
Minestrone Macaroni Recipe
Submitted by: Devorah, Minnesota , USA
(cdkitchen.com)
Serves/Makes: 12
Ingredients:
1 pound ground beef, cooked
2 cans (14 1/2 oz. size) Italian diced tomatoes, not drained
2 1/4 cups low sodium beef broth
1 1/2 cup uncooked elbow macaroni
1 can (16 oz. size) kidney beans, rinsed and drained
1 can (15 oz. size) garbanzo beans, rinsed and drained
1 can (14 1/2 oz. size) cut green beans, drained
Directions:
Spray a crock pot with nonfat cooking spray. In cooker mix together the COOKED beef, tomatoes and beef broth. Cover and cook on high for 1 1/2 hours.
Add the macaroni and cook until tender (15 to 20 minutes). Stir in all the beans and heat through.
Submitted by: Devorah, Minnesota , USA
(cdkitchen.com)
Serves/Makes: 12
Ingredients:
1 pound ground beef, cooked
2 cans (14 1/2 oz. size) Italian diced tomatoes, not drained
2 1/4 cups low sodium beef broth
1 1/2 cup uncooked elbow macaroni
1 can (16 oz. size) kidney beans, rinsed and drained
1 can (15 oz. size) garbanzo beans, rinsed and drained
1 can (14 1/2 oz. size) cut green beans, drained
Directions:
Spray a crock pot with nonfat cooking spray. In cooker mix together the COOKED beef, tomatoes and beef broth. Cover and cook on high for 1 1/2 hours.
Add the macaroni and cook until tender (15 to 20 minutes). Stir in all the beans and heat through.
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