Quick Chick (great if you're diabetic)
SUBMITTED BY: Kathy Miller (allrecipes.com)
"Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired."
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
Original recipe yield: 4 servings
INGREDIENTS
1/2 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil
DIRECTIONS
Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.
NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 128
Total Fat: 3.8g
Cholesterol: 34mg
Sodium: 657mg
Total Carbs: 8.1g
Dietary Fiber: 2.3g
Protein: 15.5g
Thursday, April 24, 2008
Texas Coleslaw
Texas Coleslaw
by: Betty Crocker
"Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color."
Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:16 servings (1/2 cup each)
1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1. Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
2. Cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Information
1 Serving: Calories 75 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 20 %; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
Two cups Green Giant® Niblets® frozen corn, cooked as directed on the package and rinsed with cold water, can be used instead of the canned corn.
Variation
If your family likes foods hot and spicy, add 1 jalapeño chili, seeded and finely chopped, to the coleslaw mixture.
Did You Know...
Mysteriously, coleslaw always seems to shrink in the refrigerator! This version also shrinks a bit in the fridge, and as is typical with vinaigrette-based slaws, some of the cabbage pieces become translucent during storage.
by: Betty Crocker
"Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color."
Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:16 servings (1/2 cup each)
1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
1. Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
2. Cover and refrigerate 1 to 2 hours to blend flavors.
Nutrition Information
1 Serving: Calories 75 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 20 %; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
Two cups Green Giant® Niblets® frozen corn, cooked as directed on the package and rinsed with cold water, can be used instead of the canned corn.
Variation
If your family likes foods hot and spicy, add 1 jalapeño chili, seeded and finely chopped, to the coleslaw mixture.
Did You Know...
Mysteriously, coleslaw always seems to shrink in the refrigerator! This version also shrinks a bit in the fridge, and as is typical with vinaigrette-based slaws, some of the cabbage pieces become translucent during storage.
Italian Chicken With Mushrooms (crockpot)
Italian Chicken With Mushrooms Recipe
Submitted by: Danika, Nebraska USA (cdkitchen.com)
Serves: about 4
Ingredients:
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 package (8-ounce size) cream cheese
1 can (10 1/2-ounce size) cream of chicken soup
1 jar (8-ounce size) mushrooms stems and pieces, drained
Directions:
Place chicken in a greased 3 1/2 to 5-quart slow cooker. Combine salad dressing mix and 1/4 cup water; pour over chicken. Cover and cook on high for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook 2 hours longer on high.
Serve over hot noodles.
***I bet you could make this with broccoli as well***
Submitted by: Danika, Nebraska USA (cdkitchen.com)
Serves: about 4
Ingredients:
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 package (8-ounce size) cream cheese
1 can (10 1/2-ounce size) cream of chicken soup
1 jar (8-ounce size) mushrooms stems and pieces, drained
Directions:
Place chicken in a greased 3 1/2 to 5-quart slow cooker. Combine salad dressing mix and 1/4 cup water; pour over chicken. Cover and cook on high for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook 2 hours longer on high.
Serve over hot noodles.
***I bet you could make this with broccoli as well***
Decoding Nutrition Facts
Click on the link below to go to an awesome site that gives you great tips, for both
you and your kids, regarding Nutrition Facts.
Decoding Nutrition Facts
you and your kids, regarding Nutrition Facts.
Decoding Nutrition Facts
Wednesday, April 23, 2008
Extra-Easy Pizza
Extra-Easy Pizza
by: Betty Crocker
Prep Time:15 min
Start to Finish:30 min
Makes:8 servings
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)
1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 820 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 10 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 20 %; Iron 6 % Exchanges: 1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Success
For a light, tender crust, use very hot water and stir only 20 times. Stirring the dough too much will make the crust tough.
Variation
Make this extra-easy pizza an extra-cheesy pizza. Leave off the pepperoni, mushrooms and bell pepper, and top instead with the mozzarella cheese, 2 tablespoons grated Parmesan cheese and 1/2 cup shredded Cheddar cheese.
by: Betty Crocker
Prep Time:15 min
Start to Finish:30 min
Makes:8 servings
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)
1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
High Altitude (3500-6500 ft) No changes.
Nutrition Information
1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 820 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 10 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 20 %; Iron 6 % Exchanges: 1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Success
For a light, tender crust, use very hot water and stir only 20 times. Stirring the dough too much will make the crust tough.
Variation
Make this extra-easy pizza an extra-cheesy pizza. Leave off the pepperoni, mushrooms and bell pepper, and top instead with the mozzarella cheese, 2 tablespoons grated Parmesan cheese and 1/2 cup shredded Cheddar cheese.
Monday, April 21, 2008
Butterfinger Cheesecake
Butterfinger Cheesecake
by: cdkitchen.com
1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup coarsely chopped Butterfinger candy bars
Directions:
Heat oven to 300.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, one at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well.
Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for about 1 hour, until internal temperature of the cheesecake is 170F. Cool overnight.
**I would pour this into a premade oreo cookie crust***
Decorate with caramel and peanut butter bar pieces.
by: cdkitchen.com
1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup coarsely chopped Butterfinger candy bars
Directions:
Heat oven to 300.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, one at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well.
Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for about 1 hour, until internal temperature of the cheesecake is 170F. Cool overnight.
**I would pour this into a premade oreo cookie crust***
Decorate with caramel and peanut butter bar pieces.
Vegetable Minestrone (crockpot)
Vegetable Minestrone Recipe
Submitted by: Gemma, Georgia USA, (cdkitchen.com)
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced
2 medium celery stalks, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, finely chopped
1 can (28 ounce size) petite diced tomatoes, undrained
1 dash hot sauce (like Louisiana Hot Sauce)
1 1/2 cup uncooked rotini pasta
Shredded Parmesan cheese, if desired
Directions:
Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
NOTE: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Per Serving: Calories 105 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 5 g
Submitted by: Gemma, Georgia USA, (cdkitchen.com)
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced
2 medium celery stalks, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, finely chopped
1 can (28 ounce size) petite diced tomatoes, undrained
1 dash hot sauce (like Louisiana Hot Sauce)
1 1/2 cup uncooked rotini pasta
Shredded Parmesan cheese, if desired
Directions:
Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.
NOTE: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Per Serving: Calories 105 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 5 g
Easy Cheese and Bacon Quiche
Easy Cheese and Bacon Quiche
by: Betty Crocker
Prep Time:15 min
Start to Finish:55 min
Makes:8 servings
1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 package (6 oz) sliced Canadian bacon, chopped
1 cup shredded Swiss cheese (4 oz)
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
2. Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
3. Bake 35 to 40 minutes or until edge is golden brown and center is set.
High Altitude (3500-6500 ft): Heat oven to 375°F.
Nutrition Information
1 Serving: Calories 300 (Calories from Fat 190); Total Fat 21g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 135mg; Sodium 790mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
by: Betty Crocker
Prep Time:15 min
Start to Finish:55 min
Makes:8 servings
1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 package (6 oz) sliced Canadian bacon, chopped
1 cup shredded Swiss cheese (4 oz)
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
2. Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
3. Bake 35 to 40 minutes or until edge is golden brown and center is set.
High Altitude (3500-6500 ft): Heat oven to 375°F.
Nutrition Information
1 Serving: Calories 300 (Calories from Fat 190); Total Fat 21g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 135mg; Sodium 790mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, April 17, 2008
Teriyaki Pork Roast (crockpot)
Teriyaki Pork Roast Recipe
Submitted by: jacqueline austin nebulized (cdkitchen.com)
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
Directions:
Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper.
Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
Remove roast; cover and let stand for 15 minutes.
Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.
Submitted by: jacqueline austin nebulized (cdkitchen.com)
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
Directions:
Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper.
Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
Remove roast; cover and let stand for 15 minutes.
Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.
Spinach Salad with Strawberries and Oranges
Spinach Salad with Strawberries and Oranges
By Maile Carpenter (parenting.com)
The fruit in this salad makes it light and refreshing, and a sweet enticement for kids.
Prep time: 10 minutes
Yield: 8 servings
Strawberry vinaigrette
1/2 cup olive oil
12 strawberries, sliced
2 tsp lemon juice
1/2 tsp salt
Salad
Two 6-oz packages prewashed baby spinach
1 pint strawberries, hulled and sliced
One 15-oz can mandarin oranges, drained
Puree dressing ingredients in a blender for 10 seconds.
In a large salad bowl combine salad ingredients. Toss with dressing and serve.
How kids can help: Drain oranges; measure ingredients; count strawberries; put ingredients in bowl.
Per Serving (1/8 recipe): 163 calories, 14 g fat (2 g saturated), 181 mg sodium, 0 mg cholesterol.
By Maile Carpenter (parenting.com)
The fruit in this salad makes it light and refreshing, and a sweet enticement for kids.
Prep time: 10 minutes
Yield: 8 servings
Strawberry vinaigrette
1/2 cup olive oil
12 strawberries, sliced
2 tsp lemon juice
1/2 tsp salt
Salad
Two 6-oz packages prewashed baby spinach
1 pint strawberries, hulled and sliced
One 15-oz can mandarin oranges, drained
Puree dressing ingredients in a blender for 10 seconds.
In a large salad bowl combine salad ingredients. Toss with dressing and serve.
How kids can help: Drain oranges; measure ingredients; count strawberries; put ingredients in bowl.
Per Serving (1/8 recipe): 163 calories, 14 g fat (2 g saturated), 181 mg sodium, 0 mg cholesterol.
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