Monday, December 29, 2008

Flourless Chocolate Cake


Flourless Chocolate Cake

***Susan's Note: Not for the weak of heart! I first had this when I worked at IU in 2005. John Scully of the Registrar's office brought it in. Wow.

Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Prep: 20 minutes
Total: 1 hour 10 minutes
Ingredients

Serves 8

* 6 tablespoons unsalted butter, plus more for pan
* 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
* 6 large egg yolks
* 6 large egg whites
* 1/2 cup granulated sugar
* Confectioners' sugar, for dusting

Directions

1. Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
2. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.

Beef Barley Soup


Beef Barley Soup

***Susan's Note: Since I try not to eat ground beef, I have made this with "vegetarian ground meat" such as Gimme Lean, and it is delicious. You could also use ground turkey or Light Velveeta.


Prep Time:
15 min
Total Time:
35 min
Makes:
6 servings, about 1 cup each

1/2 lb. ground beef
2-1/2 cups cold water
1 can (14-1/2 oz.) stewed tomatoes, cut up
3/4 cup sliced carrots
3/4 cup sliced mushrooms
1/2 cup quick-cooking barley, uncooked
2 cloves garlic, minced
1 tsp. dried oregano leaves
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

BROWN meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.

BRING to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.

ADD VELVEETA; stir until melted.


Substitute
Prepare as directed, using VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product.
Jazz It Up
Sprinkle with chopped fresh parsley just before serving.

Tuesday, December 23, 2008

Chocolate Covered Pretzel Rods


Chocolate Covered Pretzel Rods

This recipe is based on a recipe I found in Everyday Food magazine - a great holiday treat!

INGREDIENTS
8 oz. semisweet chocolate chips
18 pretzel rods (such as HERR's)

DIRECTIONS
1. Line a rimmed baking sheet with waxed paper; set aside. Place
semisweet chips in a microwave-safe dish. Microwave on high in
30-second increments, stirring after each, until chocolate is just
melted, about 1 minute. Remove; stir until smooth.
2. One at a time, roll one end of pretzel rods into melted chocolate,
and, using a spoon, coat each 3/4 of the way up.
3. Place pretzels on prepared baking sheet. Refrigerate until set,
about 15 minutes.


TOPPING VARIATIONS
- Sprinkle crushed candy bars and press gently into softened chocolate.
- Sprinkle holiday sprinkles or rainbow sprinkles over chocolate.
- Pour on many mini m&ms - freeze to harden! Shake off excess.
- Melt white chocolate chips. Use spoon to drizzle over pretzels.
- Melt KRAFT caramels and add 2 tbs of water. Drizzle over pretzels.

Sour Cream Pound Cake


Grandmother Paula's Sour Cream Pound Cake

**Susan's Note: I made this for Christmas dinner at my sister's request. The recipe I had was slightly different than below - called for 1/4 tsp baking soda and 1/4 tsp salt and one hour baking time. It was yummy!****

*
Cook Time

1 hr 20 min

Ingredients
* 1/2 pound (2 sticks) butter
* 3 cups sugar
* 1 cup sour cream
* 1/2 teaspoon baking soda
* 3 cups all-purpose flour
* 6 large eggs
* 1 teaspoon vanilla

Directions

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Saturday, December 20, 2008

Tortellini Salad from Mrs. D


**Susan's Note: I had this as a side dish at a football party - really yummy! This is a recipe from Mrs. D.

Tortellini Salad

1 lb. tortellini pasta (can be cheese stuffed, frozen or fresh )- I used the tri color fresh cheese stuffed Buitoni (spelling ?) that you get in the fresh cheese section.

1 small jar pimento or roasted peppers, drained and chopped ( I used pimento)

1/2 cup chopped scallions (at least)

1 small jar of artichoke hearts, chopped and drained



Dressing:

1/4 cup olive oil

1/6 cup of wine vinegar (add more if you like it more tangy)

1 tsp. Dijon mustard

1 T. chopped fresh parsley (at least)

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper



Boil tortellini according to package directions. Drain. Mix with other ingredients, chill. Serves 10-12.

Wednesday, December 17, 2008

Chocolate Pumpkin Tart



Chocolate Pumpkin Tart

**Susan's note: I didn't have a removable-bottom 9 inch tart pan, so I used a 11 (12?) inch round tart pan. I used Nabisco "Famous Chocolate Wafers" found in the ice cream topping section of my local Pathmark. The only trouble I had was removing it from the pan - even though I sprayed it with nonstick cooking spray, it stuck. Next time I would let it warm to room temperature and perhaps line pan with tinfoil so I could pop the tart out. This was yummy!

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

Prep: 35 minutes
Total: 1 3/4 hours, plus cooling

1. Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
2. Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
3. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
4. Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Monday, December 15, 2008

Homemade Stuffing

Homemade Stuffing

***Susan's Note: This recipe was adapted from the Neely's Food Network Recipe. I made half of this batch with bacon, the other half without (for some vegetarian family members) and I packed it all in an oversized casserole dish. Yum! Beware: If you use the white/wheat bread Pepperidge Farm mix, you'll need more chicken broth. I liked that this recipe had less butter than other recipes I've seen.

Ingredients

* 4-5 strips pounds bacon, cut into chunks
* 1 large onion, chopped
* 4 ribs celery, chopped
* 1 tablespoon fresh thyme leaves
* 1 tablespoon chopped fresh rosemary
* 2 cups chopped pecans (optional - I didn't use these)
* 2 bags Pepperidge Farm (cubed or herb seasoned) bread stuffing mix
* 5 cups chicken broth
* 1/2 stick butter

Directions

Preheat oven to 350 degrees F.

Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and rosemary and saute until fragrant.

In a large bowl, combine the stuffing mix, bacon and vegetables, and chicken broth. Moisten thoroughly. Add to a 13 x 9 x 2 (or slightly larger) casserole dish. Add pats of butter to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

Tuesday, December 9, 2008

Pasta e Fagioli al Forno (Baked Pasta and Beans) - Rachael Ray



Pasta e Fagioli al Forno

**Susan's note: This was yummy for a cold night. I used 33% less fat bacon instead of pancetta. I used mostly skim, a little bit of whole milk. I made a little extra cheese sauce because I didn't want it to be dry. I used chicken broth instead of white wine. I used the healthy "smart" pasta.

Ingredients

* Salt
* 1 pound penne rigate or whole-wheat penne
* 1/4 pound pancetta, 3 to 4 slices thick cut like bacon
* 1 tablespoon extra-virgin olive oil
* 2 ribs celery from the heart with leafy tops, chopped
* 1 carrot, peeled and grated
* 1 onion, peeled and chopped
* 2 to 3 large cloves garlic, finely chopped
* 2 sprigs fresh rosemary, leaves finely chopped
* 3 to 4 sprigs fresh thyme, leaves finely chopped
* 1 fresh bay leaf
* Freshly ground black pepper
* 1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
* 1/2 cup dry white wine
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* Nutmeg, to taste
* 1 1/2 cups grated Romano

Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.

Chop pancetta into 1/4-inch dice.

While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.

While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.

While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.

Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

Sunday, November 30, 2008

Cauliflower Spinach and Chicken Gratin


Cauliflower Spinach and Chicken Gratin

From Wegmans.com

SERVES 6 ACTIVE TIME: 25 min TOTAL TIME: 1 hour 20 min

1 Rotisserie Chicken (any flavor), meat diced (3-4 cups), juices reserved
1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) Food You Feel Good About Fresh Spinach, large stems removed, rinsed
Salt and pepper to taste
1 cup Italian Classics Seasoned Bread Crumbs, divided
1 container (13 oz) Italian Classics Alfredo Sauce (Dairy Dept)
1/2 cup Wegmans Low-Moisture Part-Skim Shredded Mozzarella Cheese
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Extra-Virgin Olive Oil

You'll Need: 13 x 9-inch baking dish
Preheat oven to 350 degrees.

1. Add chicken and reserved juices, cauliflower, and spinach to extra-large mixing bowl; season with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.

2. Make topping: Combine remaining 1/2 cup of bread crumbs and basting oil in small bowl. Set aside.

3. Grease baking dish with olive oil; add chicken-vegetable mixture.

4. Bake, uncovered, 40 min, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.


Chef Tip(s):
Large stock pot can be used for mixing ingredients in step 1.
[Fruits & Vegetables ]

Vegetables: 1 cup(s)
[High Calcium ]

Calories: 400
Nutrition Info: Each serving (2 cups) contains 400 calories, 33 g carbohydrate, (5 g fiber), 32 g protein, 16 g fat, (7 g saturated fat), 90 mg cholesterol, and 770 mg sodium.

Saturday, November 29, 2008

Cranberry Salad - From Sara


**Susan's Note: My friend Sara made this for Thanksgiving and it was amazing. My favorite thing. And I'm not usually a "cold cranberry" person. It's definitely not from a can!!

Cranberry Salad

1 Cup Water
1 Cup Sugar

Bring to a boil. Then add:
1 bag of Cranberries - washed and de-stemmed.

Allow cranberries to pop open and become soft. Take off heat.
Then add:

1 large package of raspberry Jell-O gelatin. Stir.

Then add:
1 C chopped walnuts or pecans
1 C tokay (or other seedless) red grapes, cut in half
1 20oz can of crushed pineapple

Put in dish you want to serve it in, and let it set in the fridge, about 4
hours.

Enjoy!

Friday, November 28, 2008

Almond Bark, Peanut Bark, Cranberry Oatmeal Cookies




****Susan's note: An easy, delicious holiday treat. The photo is by Ben Eley, copyright 11/27/08. It is my holiday cookie tray this year! All the treats shown are on this blog, except for the Honey Peanut cookies (recipe from MasterCook) which were just ok - not my favorite.


ALMOND BARK
Toss raw almonds with a little oil and salt on a rimmed baking sheet. Roast at 425 degrees for about 3 minutes. Cool.

Pour 1 bag butterscotch chips and 1 bag semisweet chocolate chips in a microwave-safe bowl. Microwave at 30 second intervals and stir, until melted together, about 1 minute.

Spread melted chocolate mixture over nuts. Allow to cool (refrigeration or freezing is ok). Break up with hands to make "bark" pieces.


PEANUT BARK
Follow directions above, using raw peanuts and peanut butter chips instead of butterscotch chips. Yum.



Chewy Cranberry Oatmeal Cookies
"These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC..."

31 min | 20 min prep

48 cookies

* 6 3/4 ounces all-purpose flour (1 1/2 c.)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 1/2 cups old fashioned oats
* 8 ounces unsalted butter, slightly softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs, beaten lightly
* 1 tablespoon honey
* 2 teaspoons pure vanilla extract
* 6 ounces dried cranberries (1 1/3 c.)
* 5 ounces chopped pecans (about 1 c.)

1. Oven to 350 degrees F.
2. (if baking right away).
3. Line sheet pans with parchment.
4. Mix the dry ingredients together, then stir in the oats.
5. Set aside.
6. Beat the butter and both sugars together until light and fluffy.
7. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8. Add the flour mixture in two additions, beating each until well combined.
9. Stir in the cranberries and pecans.
10. At this point, you can either bake, or freeze.
11. To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12. Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
13. To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15. Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Burritos with Squash and Goat Cheese




***SUSAN'S NOTE: I made these tonight and hubby really loved them. I used fresh baby spinach instead of frozen. We used 8 inch low carb tortillas to make them even more healthy, and I ran out of goat cheese and used cream cheese for his instead - yum! Sean and Sarah, if you're reading, this one's for you!


Burritos with Squash and Goat Cheese


Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.

Prep: 20 minutes
Total: 20 minutes
Ingredients

Serves 4

* 1 tablespoon vegetable oil, such as safflower
* 1 medium onion, finely chopped
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 package (10 ounces) frozen cooked winter squash, thawed
* 2 cans (15 ounces each) black beans, rinsed and drained
* 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
* Coarse salt and ground pepper
* 4 flour tortillas (10-inch)
* 5 ounces fresh goat cheese, crumbled
* 1/2 cup store-bought salsa, plus more for serving

Directions

1. In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
2. Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
3. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
4. Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

Cream Cheese Sugar Cookies




Photo Copyright Ben Eley 11/27/08

***Susan's Note: Hands down, this is the best sugar cookie recipe you will ever try. I originally found it in Guideposts magazine. The cream cheese adds a delicious tang and moistness that takes a boring, dry, sugar cookie to an MMMMMM yummy sugar cookie. I've made these for years. I've sent them to friends, and they tell me they're addictive. Don't forget to chill the dough and then work it with your hands a little before rolling it out onto a floured surface.


Cream Cheese Sugar Cookies



Original recipe yield 6 dozen

* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour


DIRECTIONS

1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 1-3 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. (SUSAN'S NOTE: I don't use an egg wash. Just press the sprinkles in lightly.)

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Tuesday, November 18, 2008

Farfalle with Cauliflower and Turkey Sausage (Cooking Light)




Farfalle with Cauliflower and Turkey Sausage (Cooking Light)

***Susan's Note: I made this with a side of Weight Watchers spinach/pine nuts/raisins. Yum. Hubby and I loved it. The picture shows peas and mushrooms, not in the recipe below, but you could add them instead of the cauliflower!


Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes.
Yield

4 servings (serving size: about 1 1/2 cups)
Ingredients

* 2 (4-ounce) links mild Italian turkey sausage
* 3 cups small cauliflower florets
* 2 tablespoons extra-virgin olive oil, divided
* 1/2 teaspoon salt, divided
* 5 garlic cloves, sliced
* 4 cups uncooked farfalle (bow tie pasta)
* 1/2 teaspoon crushed red pepper
* 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
* 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
Nutritional Information

Calories:
436 (35% from fat)
Fat:
16.8g (sat 5.2g,mono 7.5g,poly 1.8g)
Protein:
24.1g
Carbohydrate:
48.2g
Fiber:
3.8g
Cholesterol:
62mg
Iron:
2.4mg
Sodium:
830mg
Calcium:
185mg

Lia Huber, Cooking Light, DECEMBER 2008

Sunday, November 16, 2008

Thick and Chewy Chocolate Chip Cookies


***Susan's note: Another blogger posted her favorite chocolate chip cookie, these Chocolate Chip Amish Puff Cookies. I, like her husband, though, prefer the "thick and chewy chocolate chip cookie." Recipe she provides is below. I originally found this blogpost through the This Week for Dinner blog.

Thick & Chewy Chocolate Chip Cookies (from delish blog)

Thick & Chewy Chocolate Chip Cookies

2 c plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until warm
1 c brown sugar, packed
1/2 c white sugar
1 large egg plus 1 egg yolk
2 tsp pure vanilla extract
1 1/2 c semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Baking Illustrated, page 434

Saturday, November 1, 2008

Butternut Squash Mac & Cheese


Butternut Squash Mac & Cheese (Thanks Carrie!)

***Susan's note: A friend gave me this recipe...a yummy mac & cheese with a veggie snuck in! I used Wegman's "cleaned and cut" butternut squash, roasted it for 15 min at 450 degrees with oil and salt, and then pureed most of it. I used 0.65 lbs of sharp NY cheddar, and the rest of the cheese was muenster. I used medium shell pasta. The only thing I didn't understand was the topping, which was ok but I expected plain bread crumbs - but then I read the original recipe and I saw it was meant to be broiled. Ohhhh. Here's Rachael Ray's version. Here's Martha's version.

GIRLYMAE'S BUTTERNUT SQUASH MAC AND CHEESE
with notes by Carrie - the self proclaimed LAZY blogger!

INGREDIENTS:
1 butternut squash LAZY ALERT: I use frozen winter squash, and defrost in the microwave
1 pound elbow macaroni
4 Tablespoons butter
1/3 cup flour
1 1/2 cups milk
1 teaspoon dry mustard LAZY ALERT: I have no dry mustard, I use jar mustard
2 teaspoons salt
1/4 teaspoon ground nutmeg plus more for sprinkling
1/4 teaspoon of cayenne pepper LAZY ALERT: Do NOT over cayenne your dish, no matter how tired and lazy you are.
1 pound sharp cheddar cheese, shredded (about 4 cups)
1 cup chicken or vegetable stock LAZY ALERT: I've never added the stock, maybe because the cooked winter squash has more liquid naturally than a real squash? I dunno.
1 slice of bread LAZY ALERT: I use bread crumbs from a can. About a half cup.

INSTRUCTIONS:
SKIP THIS IF YOU'RE LAZY!
Preheat oven to 400 degrees F.

Slice squash in half and discard seeds . Peel one of the squash halves and cut into 1-inch cubes. Spray the half and the chunks with cooking oil and sprinkle with a little nutmeg. Place the squash half, cut side down, on a baking sheet and scatter the squash chunks next to it in a single layer. Roast for 45 minutes until very tender.

While squash is cooking, make breadcrumbs by putting 1 slice of bread in the food processor and pulsing until it creates fine breadcrumbs. Set aside.

After removing squash from the oven, reduce the heat to 350.

When squash has cooled, set aside the chunks of squash. Peel skin off the squash half and discard. Puree squash half in food processor until it has a smooth consistency. Set aside.

START HERE IF YOU'RE LAZY, ALSO PREHEAT YOUR OVEN TO 350 SINCE YOU SKIPPED IT.
Bring a large pot of water to boil. Salt generously. Boil pasta to al dente - about 6 minutes. Drain pasta and set aside.

Melt 3 Tablespoons butter (set aside 1 Tablespoon) and slowly stir in the 1/3 cup of flour to form a paste.

Off heat, SLOWLY whisk in 1 1/2 cups of milk. Return to medium low heat until sauce fully blends and thickens.

Add pureed squash to the thickened sauce.

Add mustard, salt, nutmeg, and cayenne pepper. Stir in 3 1/2 cups of cheese (set aside 1/2 cup for the topping) and 1 cup of stock, alternating cheese and stock by cupfuls. Taste sauce, adjust seasonings if needed.

Combine pasta, squash chunks, and cheese sauce in a large casserole dish, toss to coat evenly.

Melt the remaining Tablespoon of butter and blend with remaining 1/2 cup of cheese and the breadcrumbs to form topping. Sprinkle mixture over the macaroni.

Place macaroni uncovered in a 350 degree oven until cheese sauce is bubbling and breadcrumb topping is lightly browned, about 20 minutes.

Saturday, October 25, 2008

Sour Cream Pumpkin Bread



Sour Cream Pumpkin Bread

***Susan's Note: I used vanilla yogurt instead of sour cream. I used pumpkin pie spice instead of those listed.


Ingredients

* 1/2 cup butter
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 1 1/2 cups flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup pumpkin puree
* 1/2 cup sour cream or plain yogurt
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg

Directions

By Sharon123: I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

1. Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
2. Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
3. Variation: Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg. You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!

Lemonade Pudding Cake




Lemonade Pudding Cake


**Susan's Note: This was pretty yummy! A way to use some lemonade mix I had left from this summer.

Prep Time:
30 min
Total Time:
1 hr 25 min
Makes:
16 servings

Ingredients
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix, divided
1 cup cold water
4 eggs
1/4 cup oil
3 Tbsp. warm water
1 cup powdered sugar


PREHEAT oven to 350°F. Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.

BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.

DISSOLVE remaining 1/4 cup drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.

PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.



Nutrition Infomation
Calories
270
Total fat
8 g
Saturated fat
1.5 g
Cholesterol
55 mg
Sodium
330 mg
Carbohydrate
45 g
Dietary fiber
0 g
Sugars
33 g
Protein
3 g
Vitamin A
0 %DV
Vitamin C
6 %DV
Calcium
6 %DV
Iron
4 %DV

Friday, September 26, 2008

Apple Cinnamon Upside Down Cake


**Susan's note: While this cake was good, I found there was a disconnect between the slightly dry cake and moist topping...easy to make cake, but not "the best moist apple cake ever." I'd say it's pretty for a bake sale though. I used 3 small Granny Smith apples.

Apple-Cinnamon Upside-Down Cake

You'll want firm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this homey cake, they'll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the bottom of the pan -- when the cake is baked and inverted, you'll find them decorating the top.

Prep: 20 minutes
Total: 2 hours
Ingredients

Serves 8

* 10 tablespoons unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
* 1 tablespoon fresh lemon juice
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/2 cup whole milk

Directions

1. Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
5. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms



Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

***Susan's Note: I love love love this recipe. My whole family enjoyed it. Only change was I used whole grain Italian style breadcrumbs from a can, and half whole milk and half skim milk. YUM! Make sure you get the tomatoes ready first. I made the apple cake above for dessert, as recommended. For the green beans, I skipped the boiling steps 1 & 2 - I used two bags of Wegmans prepackaged cleaned and cut green beans and microwaved them for 6 min.


Macaroni and Three Cheeses

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Prep: 25 minutes
Total: 45 minutes
Ingredients

Serves 8

* 6 tablespoons unsalted butter, plus more for baking dish
* Coarse salt and ground pepper
* 1 pound medium pasta shells
* 1/4 cup all-purpose flour
* 1 teaspoon dry mustard powder
* 4 cups whole milk
* 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
* 4 ounces Havarti cheese, coarsely grated (1 cup)
* 4 ounces Muenster cheese, coarsely grated (1 cup)
* 1 teaspoon Worcestershire sauce
* 6 slices white sandwich bread

Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.


Garlic-Roasted Tomatoes

Serves 8

* 4 large beefsteak tomatoes (about 3 pounds), cored and halved crosswise
* 2 tablespoons butter, cut into 8 thin slices
* 4 garlic cloves, thinly sliced
* coarse salt and ground pepper

Directions

1. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes, in a 400 degree preheated oven.



Sauteed Green Beans and Mushrooms
Prep: 20 minutes
Total: 20 minutes
Ingredients

Serves 8

* Coarse salt and ground pepper
* 2 pounds green beans (stem ends removed), halved crosswise
* 4 tablespoons butter
* 1 pound button mushrooms, stems trimmed, halved
* 2 shallots, sliced into 1/4-inch-thick rings

Directions

1. Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
2. Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
3. In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
4. Add green beans; cook just to heat through, 1 to 2 minutes.

Sunday, September 21, 2008

Marinated Pork Tenderloin


Marinated Pork Tenderloin

***Susan's Note: Tried this last night, and my husband really liked it, more than any other pork tenderloin recipe I've made. He grilled one 1.64 lb tenderloin on medium high indirect heat for about 35 min (until an instant read thermometer read 140 degrees). I substituted sherry vinegar for the sherry - you could also substitute balsamic vinegar or apple juice. I only marinated it for 4 hours.
Served with green beans and sweet potato fries, apple crisp for dessert.

"A slightly sweet marinade that makes for the best tasting pork you will ever have."

PREP TIME 10 Min
COOK TIME 20 Min

INGREDIENTS (Nutrition)

* 1/4 cup soy sauce
* 1/4 cup packed brown sugar
* 2 tablespoons sherry
* 1 1/2 teaspoons dried minced onion
* 1 teaspoon ground cinnamon
* 2 tablespoons olive oil
* 1 pinch garlic powder
* 2 (3/4 pound) pork tenderloins

DIRECTIONS

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving

Calories: 303

* Total Fat: 12.8g
* Cholesterol: 79mg
* Sodium: 1020mg
* Total Carbs: 16.9g
* Dietary Fiber: 0.5g
* Protein: 28.6g

Thursday, August 21, 2008

Strawberry Pretzel Squares


Strawberry Pretzel Squares


Prep Time:
25 min
Total Time:
4 hr 55 min
Makes:
20 servings, one square each
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

7-Layer Mexican Dip



7-Layer Mexican Dip

**SUSAN'S NOTE: I modified this recipe from the link above, by omitting the olives and adding a layer of refried beans at the bottom. YUM.


Prep Time:
10 min
Total Time:
3 hr 10 min
Makes:
32 servings, 2 Tbsp. each
1 cup canned refried beans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. Taco Seasoning Mix
1 cup guacamole (I USED WHOLLY GUACAMOLE FROM WEGMANS PRODUCE SECTION)
1 cup Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped green onions


Spread beans onto bottom of 9 inch pie plate or quiche dish.
MIX cream cheese and seasoning mix until well blended. Spread on top of beans.
LAYER remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

SERVE with tortilla chips.

Thursday, August 14, 2008

Blueberry Peach Galettes


Blueberry Peach Galettes

The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.

Ingredients

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar

Preparation
Preheat oven to 425°.

Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
Yield

2 galettes, 16 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 232(29% from fat); FAT 7.6g (sat 1.9g,mono 3.3g,poly 2g); IRON 1mg; CHOLESTEROL 0.0mg; CALCIUM 6mg; CARBOHYDRATE 40.6g; SODIUM 124mg; PROTEIN 2.1g; FIBER 2.8g

Tomato, Corn, and Avocado Salad


Tomato, Corn, and Avocado Salad

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.

Prep: 10 minutes
Total: 10 minutes
Ingredients

Serves 4

* 1 ear corn (husk and silk removed; tip cut off)
* 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
* 1 avocado, halved, pitted, peeled, and diced
* 2 scallions, thinly sliced
* 2 tablespoons fresh lime juice
* 1 tablespoon vegetable oil, such as safflower
* Coarse salt and ground pepper

Directions

1. Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Watermelon Mango Salad (courtesy S. Blann)



Watermelon/Mango Salad

1/2 seedless watermelon balled with melon baller
1 ripe mango balled with melon baller

Whisk 2 tbls extra-virgin olive oil, juice of 1 lemon, 1 tbls balsamic
vinigarette, 2 tsp honey, 1/4 tsp fine sea salt, 1/4 tsp pepper and pour over
fruit.

Dice 7 leaves Basil and 6 mint and stir entire mixture. Chill.

Wednesday, July 23, 2008

Nectarine and Plum Galette


From Woman's Day September 2008 issue

***Susan's note: I added blueberries and topped with vanilla ice cream. YUM.

NECTARINE AND PLUM GALETTE

Ingredients
2 plums, each sliced into 8 wedges
2 nectarines, each sliced into 8 wedges
1/4 cup granulated sugar
1/4 tsp almond extract
1/4 tsp cinnamon
1 pie crust unrolled from a refrigerated 15 oz package
1 egg white
Turbinado or coarse sugar

1. Preheat oven to 425.

2. Combine plums, nectarines, granulated sugar, almond extract, and cinnamon in a bowl. Toss to coat evenly.

3. Unroll pie crust on a rimmed baking sheet lined with heavy duty foil. Place fruit mixture in middle of crust, leaving a 1 1/2 inch edge.

4. Fold up edge of pie crust to create a circular "tart."

5. Brush edges of crust with egg white. Sprinkle coarse sugar over edges.

6. Bake at 425 for 15 min. Reduce heat to 375, bake for 20 minutes more.

7. Remove from oven and allow to cool.

Thursday, July 17, 2008

Angel Lush


Angel Lush

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 servings
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Skillet Peaches a la mode



Skillet Peaches a la Mode


Prep: 10 min.
Bake: 10 min.
Cook: 5 min.

Ingredients

* 1 recipe Sugared Pastry, below
* 1/3 cup butter
* 6 to 8 peaches or nectarines, pitted and halved or quartered (about 2 lb.)
* 1/4 cup peach or apricot nectar
* 2 Tbsp. packed brown sugar
* 1 cup fresh raspberries or blueberries
* Fresh mint leaves (optional)
* Vanilla Ice Cream

Directions

1. Prepare Sugared Pastry (see note). Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms.

2. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream.

3. Sugared Pastry: Preheat oven to 375 degrees F. Let one 15-oz. rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 Tbsp. melted butter. Sprinkle with 1 Tbsp. coarse decorating sugar or granulated sugar and 1/4 tsp. cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips. Makes 4 to 6 servings.

4. Note: Can be frozen up to 3 months.
Nutrition Facts
Close
Nutrition facts per serving:

* Calories 557
* Total Fat (g) 32
* Saturated Fat (g) 18
* Monounsaturated Fat (g) 7
* Polyunsaturated Fat (g) 1
* Cholesterol (mg) 79
* Sodium (mg) 289
* Carbohydrate (g) 66
* Total Sugar (g) 46
* Fiber (g) 6
* Protein (g) 6
* Vitamin C (DV%) 41
* Calcium (DV%) 13
* Iron (DV%) 6

Monday, July 7, 2008

Bruschetta Pork Chops


Bruschetta Pork Chops

***Susan's Note: These were a big hit tonight. I'm not a fan of pork chops because usually they are dry, but these cook up nice and moist on the inside, crispy on the outside... No real pork flavor here, though - just yummy goodness. I served this with 2 sides: 1) macaroni mixed with butter and parm, 2) sauteed yellow and green squash, onion and orange pepper in stewed tomatoes with parm. Also a green salad.


Prep Time:
5 min
Total Time:
30 min
Makes:
4-8 servings, 1-2 topped chop each
8 boneless butterflied pork chops (1/2 inch thick)
1 pack SHAKE 'N BAKE Original Pork Seasoned Coating Mix
3-4 plum tomatoes, chopped
about 1 cup KRAFT Sun-Dried Tomato Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 425ºF. Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

BAKE 15-20 min. or until chops are cooked through (160ºF).

MEANWHILE, combine tomatoes and dressing; spoon over chops. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.

Saturday, July 5, 2008

Grilled Rainbow Chicken Kabobs



***Susan's Note: I didn't follow the recipe below exactly. Instead of the dressing, I brushed the kabobs with a little oil and then sprinkled them with Pampered Chef Rubs - 2 skewers got citrus basil, 2 skewers got red pepper herb. I let them sit at least 2 hours before grilling. YUM


Grilled Rainbow Chicken Kabobs

Prep Time:
30 min
Total Time:
1 hr 45 min
Makes:
4 servings
1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
1/2 cup KRAFT Light House Italian Reduced Fat Dressing, divided

ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.

BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.

Thursday, July 3, 2008

Beyond Basic Turkey Burgers




Beyond Basic Turkey Burgers


Prep Time:
10 min
Total Time:
28 min
Makes:
4 servings

Take 4 hamburger buns and mix & match your recipe from these options...

ground chicken 1/2 cup Kraft Shredded Colby & Monterey Jack Cheese, 2 Tbsp. Oscar Mayer Real Bacon Bits, 1 pouch (1/2 of 5.5-oz. pkg.) Shake 'N Bake Original Chicken Seasoned Coating Mix 1/4 cup Original Barbecue Sauce, divided

ground beef 1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup bread crumbs 1/4 cup Thick 'N Spicy Original Barbecue Sauce, divided

ground pork 1/2 cup chopped apple, 1 pouch (1/2 of 5.5-oz. pkg.) Shake 'N Bake Original Pork Seasoned Coating Mix 1/4 cup Honey Barbecue Sauce, divided

ground turkey 1 cup Stove Top Stuffing Mix for Chicken in the Canister mixed with 1/2 cup water 1/4 cup Thick 'N Spicy Hickory Smoke Barbecue Sauce, divided

Then follow our 3 simple steps:

PREHEAT grill to medium-hot heat. Mix 1 lb. lean meat, add-ins and 2 Tbsp. of the Kraft Barbecue Sauce. Shape into 4 patties.

GRILL 7 to 9 min. on each side or until cooked through (165°F), brushing with remaining 2 Tbsp. Kraft Barbecue Sauce during last 2 min. of grilling time.

PLACE patties on buns.

Wave Your Flag Cheesecake




Wave Your Flag Cheesecake

**I used sugar free jello and lite cool whip - could have used light cream cheese and splenda, but I didn't!


Prep Time:
20 min
Total Time:
4 hr 25 min
Makes:
20 servings
1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

Thursday, June 26, 2008

Rosemary Roasted Pork Tenderloin



**Susan's note: Yum. I cooked this longer than it said - maybe 55 min.? I served it with green beans and rice pilaf.

Rosemary Roasted Pork Tenderloin

PREP TIME 5 Min
COOK TIME 40 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 9 servings

INGREDIENTS

* 1/2 cup apple juice concentrate
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh rosemary
* 8 cloves garlic, minced
* 3/4 teaspoon coarsely ground pepper
* 3 (1 pound) pork tenderloin

DIRECTIONS

1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

2. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Tuesday, June 3, 2008

Baked Ziti - Everyday Food


**Susan's note: This is a good, easy, make-ahead-if-you-want-to, double, or quadruple recipe. I recommend using a simple sauce (I used Tomato Basil), not a heavier "three cheese" variety. I used high protein pasta with no problems. Yummy!!

Baked Ziti

The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.

Prep: 20 minutes
Total: 40 minutes
Ingredients

Serves 4

* FOR BAKED ZITI
* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)


Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

Monday, May 26, 2008

Spinach and Brie Chicken with Tomato Orzo


Susan's Note: Very healthy, very yummy "weeknight" dinner. I used Alouette "creme de brie" because I wasn't sure if I'd like the brie flavor - but there was no flavor at all really from the cheese I used. Regular brie might be stronger. I made this with steamed asparagus and salad. For a little more moisture, dab a little butter over the chicken.

Spinach and Brie Chicken with Tomato Orzo
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

Prep: 20 minutes
Total: 25 minutes
Ingredients
Serves 4 - 6

* Coarse salt and ground pepper
* 8 thin chicken cutlets (1 1/2 pounds total)
* 2 tablespoons Dijon mustard
* 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
* 4 ounces Brie cheese, cut into 8 slices
* 1 cup orzo
* 2 plum tomatoes, cored and chopped
* 1/4 cup chopped fresh parsley
* 1 tablespoon butter
* 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Fruity Curry Chicken Salad


SUSAN's NOTE: I made this for a bridal shower at work, and it got rave reviews. I used red grapes, doubled the recipe, and made it the night before, so the flavors had time to mingle. I boiled the chicken breasts with salt for about 15 min.
http://allrecipes.com/Recipe/Fruity-Curry-Chicken-Salad/Detail.aspx

PREP TIME 45 Min
READY IN 45 Min
8 servings

INGREDIENTS

* 4 skinless, boneless chicken breast halves - cooked and diced
* 1 stalk celery, diced
* 4 green onions, chopped
* 1 Golden Delicious apple - peeled, cored and diced
* 1/3 cup golden raisins
* 1/3 cup seedless green grapes, halved
* 1/2 cup chopped toasted pecans
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon curry powder
* 3/4 cup light mayonnaise

DIRECTIONS

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Monday, May 5, 2008

Avocado / Hearts of Palm Salad (Courtesy S. Blann)

***Susan's Note: I halved this recipe and it was a delicious side dish with the halibut recipe below. We had this first at our friend Sara's house for passover.

Hearts of Palm Salad

5-6 Ripe Haas Avocados, peeled, pitted and diced
1 can Hearts of Palm, drained and sliced (I found this in the kosher area)
1/2 cup red onion, chopped
2 cups grape or cherry tomatoes, halved
1 heaping spoon of mayo

Gently stir all ingredients together until mayo is even throughout. Then add 1 tbls lemon juice (or 1/2 lemon squeezed), salt and pepper to taste. Stir gently. Serve immediately. (This can be chilled for a couple of hours, you just have to cover in tin foil to prevent the avocados from browning)

Stuffed Zucchini and Red Bell Peppers (Giada DeLauentiis)

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html

Susan's note: YUM! We had these tonight and they were much better than the other (albeit slightly healthier) stuffed pepper recipe I tried (also from the Food Network). DEELICIOUS. Easy to freeze, too, after you're done.


Stuffed Zucchini and Red Bell Peppers
Recipe courtesy Giada De Laurentiis
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce

Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 6 servings
User Rating: 5 Stars

Tuesday, April 22, 2008

Parmesan Crusted Halibut (Sara Blann)


*** Susan's Note: Thanks to Sara Blann for serving this delicious dish at her Passover Seder. You could also add panko crumbs to the topping for some "crunch" - though that's probably not kosher.

Parmesan-Crusted Grouper (although I used Halibut)

Preheat broiler to high

Place fish fillets onto a lightly greased broiler pan. Squeeze juice from 1
lemon over the fillets and sprinkle with black pepper.

Broil 6 inches from heat for 10 minutes.

Remove from oven and spread with a mixture of: 1/2 cup grated Parmesan cheese,
1/3 cup butter softened, not melted, 2 tablespoons mayo, 2 scallions, thinly
sliced.

Return to oven and broil for 2 minutes longer, or until the topping is lightly
browned and bubbly.

Saturday, April 19, 2008

Simple Smoothie

SIMPLE SMOOTHIE

***Here is my favorite smoothie recipe. I don't really measure exactly, I just kind of throw things in the blender. You can change the yogurt flavor or fruit you use, but plain yogurt kind of "taints" the flavor a little bit

BERRY BANANA:

- about 8 ice cubes
- 1 medium banana, cut up
- 1 small container blueberry yogurt
- about 6 fresh or frozen strawberries
- 1 - 2 TBSP honey
- about 1/4 cup water
- little bit of orange juice (optional)

Put all ingredients in a blender. Blend until smooth.
Yum!

Monday, March 31, 2008

Jeanne and Damian's Mac and Cheese

SUSAN's note: My sister Jeanne made this for Easter, and even though we all had about 20 other things to eat, we remembered this...amazing and NOT healthy! :)

Macc and cheese

1 box macaroni
1 can canned D milk - reg size
6 eggs
4 blocks of cheese 2- extra sharp white and 2 extra sharp yellow (NY
cheese from shop rite not sure if the other supermarkets have it. I
tried others and it does not taste the same)
1/2 cup milk Damian uses whole milk I used 2% on Easter.

I take the cooked macc and the cut up cheese put it in the pan and season
it with pepper and salt. I mix the eggs, milk, and canned milk and then pour over the mixed mac and cheese. I then add about 5 thin slices of butter (2 at the top 2 at the bottom and 1 in the middle) put in oven. DO NOT cover. Cook for about an hour until the top looks brown on 350.

Pecan Crusted Salmon



SUSAN'S NOTE: I made this tonight - YUM! We all loved it. I would bake it longer than it says... I think it means "10 minutes for inch of "width." Maybe 20 min - 30 min? I used Japanese panko crumbs. DEEELICIOUS...Ben LOVES this salmon and he is not a "salmon person."

http://allrecipes.com/Recipe/Alaska-Salmon-Bake-with-Pecan-Crunch-Coating/Detail.aspx

Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 6 servings

INGREDIENTS:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans

3 teaspoons chopped fresh
parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges (optional)

DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Thursday, March 27, 2008

HOliday Morning French Toast



SUSAN'S NOTE: Our Christmas morning tradition.

http://www.mccormick.com/recipedetail.cfm?id=865

1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
3 teaspoons Ground Cinnamon , divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 eggs
1 1/2 cups milk
1 tablespoon Vanilla Extract

Directions
1. Mix brown sugar, butter and 1 teaspoon cinnamon in 13x9-inch baking dish. Add apples and cranberries; stir to coat well. Spread evenly in bottom of baking dish. Arrange slices of bread on top.

2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with foil and weight down if possible. Refrigerate 4 hours or up to 24 hours.

3. Preheat oven to 375°F. Bake, covered, 45 minutes. Uncover and bake additional 5 minutes.

4. Let stand 5 minutes before serving. For an eye-catching presentation, loosen edges with small knife. Invert onto large serving platter.
Nutrition Information
Nutrition Information per 1 serving

Calories: 317 Sodium: 355 mg

Fat: 13 g Carbohydrates: 42 g

Cholesterol: 130 mg Fiber: 2 g

Protein: 8 g

Pumpkin Swirl Bread

SUSAN'S NOTE: A fall favorite

* 1 (8 ounce) package cream cheese
* 1/4 cup white sugar
* 1 egg, beaten

* 1 3/4 cups all-purpose flour
* 1 1/2 cups white sugar
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg

* 1 cup pumpkin puree
* 1/2 cup butter, melted
* 1 egg, beaten
* 1/3 cup water

DIRECTIONS

1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
3. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Fresh Blueberry Pie

SUSAN'S NOTE: First passed on by my mother-in-law, this recipe is amazing for summer.

* 1 frozen deep dish pie crust

* 4 cups fresh blueberries
* 1/4 teaspoon salt
* 3/4 cup white sugar
* 1/4 cup water
* 3 tablespoons cornstarch
* 1 tablespoon butter
* 1 tablespoon lemon juice

DIRECTIONS

1. Prepare crust and bake as directed for "empty pie shell."

2. In a saucepan, combine 2 cups fresh blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
5. Pour filling over 2 cups berries in pie shell and allow to cool for an hour or 2.

Banana Bread (Weight Watchers)

WW: Banana Bread

3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana -- mashed
1/4 cup applesauce
1 1/2 cups flour

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4 inch loaf pan well with nonstick cooking spray. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing. Slice into 12 pieces.


Per Serving (excluding unknown items): 130 Calories; trace Fat (1.7% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.


12 Servings~~3 points each

http://www.recipes-from-friends.com/weight-watchers/bread/banana-bread.htm

Silken Chocolate Tofu Pie



SUSAN'S NOTE: We had this at a friend's house in Bloomington, and it was DEELICIOUS. If you don't have a double boiler, microwaving is fine.

Silken (tofu) Chocolate Pie

http://www.kitchenchick.com/2004/05/chocolate_tofu_.html

Chocolate Tofu Pie
1 crust (original recipe uses graham cracker, but I think an oreo cookie crust is far superior in this recipe)
21 oz of silken tofu (two 10.5 oz boxes, though two 12 oz boxes also works. The extra tofu does not appreciably dilute the chocolate taste at all.)
3 Tbs honey
12 oz semi-sweet chocolate
Enough fruit to cover pie, if using a fruit topping (see below)
Or whipped cream to serve on the side

1) Prepare fruit, if using. Wash fruit, shake water off and let drain really well, and chop if necessary. Let fruit become almost dry then toss with a bit of sugar. Wet fruit can make the pie soggy. Slighty damp, okay. (That lets the sugar cling to the fruit.) Dripping wet, bad.

2) Roughly chop tofu. Put in blender with honey and blend until smooth.

3) Melt chocolate in double boiler, stiring frequently. Add melted chocolate to blended tofu and re-blend. It may take some effort and time to get the chocolate to blend completely.

4) Pour into pie crust. Chill until set, usually a few hours. If you use a fruit topping, I've found that chilling first for, say, 15-30 minutes then add the fruit topping and finish chilling gives me a better result than putting the fruit on first. Serve small slices as this pie is very rich and sweet.

5) If using, whip the heavy cream just before serving.

Fruit topping ideas: fresh cherries halved and pitted, or raspberries, or strawberries. The cherries are surprisingly good and happen to be my favoriate topping. Raspberries, with their tartness, also make a good contrast with the pie.

Peanut Butter Banana Cream Pie

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571369

Ingredients

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
Preparation
Preheat oven to 350°.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
Yield

10 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 300(29% from fat); FAT 9.6g (sat 3.5g,mono 3.5g,poly 1.4g); PROTEIN 5.4g; CHOLESTEROL 12mg; CALCIUM 41mg; SODIUM 199mg; FIBER 1.5g; IRON 1mg; CARBOHYDRATE 49g

Cooking Light, JUNE 2002

Light Chicken Parm (Everyday Food)



SUSAN'S NOTE: For this recipe, I use a good high-quality pasta sauce instead of making my own. It's yummier.
Be careful the chicken breasts aren't too big, or they won't cook through. Slice them in half before covering with crumbs, or pound them thinner with a rolling pin.

The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

Prep: 20 minutes
Total: 35 minutes

Light Chicken Parmesan

The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

Prep: 20 minutes
Total: 35 minutes
Ingredients

Serves 4

* 2 slices whole-wheat sandwich bread, torn into pieces
* 1 tablespoon grated Parmesan cheese
* 1 teaspoon olive oil
* Coarse salt and ground pepper
* 2 tablespoons all-purpose flour
* 1 large egg white
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 3/4 cup shredded part-skim mozzarella (3 ounces)
* 1 can (28 ounces) whole peeled tomatoes in puree
* 1 garlic clove, minced

Directions

1. Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
2. Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
3. Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Pasta with Caramelized Onions, Mushrooms, and Bell Pepper

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223289

Ingredients

1 tablespoon olive oil
Olive oil-flavored cooking spray
3 cups sliced mushrooms (about 8 ounces)
2 cups (3 x 1/4-inch) julienne-cut red bell pepper
2 garlic cloves, minced
2 1/2 cups Caramelized Onions** (about 8 cups uncooked)
1 cup low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
3/4 cup low-fat sour cream
1 tablespoon chopped fresh or 1 teaspoon dried oregano
8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
Oregano sprigs (optional)
Preparation
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
Yield

6 servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)
Nutritional Information

CALORIES 435(19% from fat); FAT 9.3g (sat 3.1g,mono 3.7g,poly 1.2g); PROTEIN 13.7g; CHOLESTEROL 12mg; CALCIUM 102mg; SODIUM 237mg; FIBER 8.1g; IRON 4mg; CARBOHYDRATE 75.7g



**CARAMELIZED ONIONS

1 1/2 teaspoons olive oil
Cooking spray
3 cups vertically sliced onion (sweet, yellow, white, or red onion)
Preparation
Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
Yield 1 cup