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JIm McGaw
What's for dinner? Check out Heather's Blog for ideas for yummy new recipes to try!

What's For Dinner With Heather Moore

Find out What's For Dinner with Heather Moore, thanks to Pick 'n Save and Copps
Pick 'n Save Copps


Watermelon Salad

So much watermelon, so little time...here's a fresh idea for you!

8 cups cubed seedless watermelon (about 1 medium watermelon)
1 small red onion, cut into thin rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted*
1 cup fresh arugula and/or baby spinach
1/3 cup balsamic vinaigrette
3 tbsp canola oil
1 cup (4 oz) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold (about 30 minutes).  Just before serving add nuts and arugula/baby spinach to the mixture.  In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat.  Sprinkle with blue cheese.
*to toast nuts, spread on baking sheet and bake at 350 for 5-10 minutes until lightly browned, stirring occasionally.
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Lemonade Chicken

Hot summer days scream for slow cooker recipes...like this one!

6 boneless skinless chicken breast halves (4 oz each)
3/4 cup thawed lemonade concentrate
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
2 tbsp cornstarch
2 tbsp cold water

Place the chicken in a 5-qt. slow cooker. Combine the lemonade concentrate, ketchup, brown sugar and cider vinegar in a bowl; pour over chicken.  cover and cook on low for 2-1/2 hours or until chicken is tender.  Remove chicken and keep warm.  For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices.  Cover and cook on high for 30 minutes until thickened.  Return chicken to the slow cooker; heat through.

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3-in-1 Salad

It's a chicken salad and a potato salad and a green salad, all in one!!  (Big recipe: 12 servings)

1-1/2 cups cubed red potatoes
Dressing:
1/4 cup finely choped onion
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1/4 cup lemon juice
2 tsp dried tarragon
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 cup canola oil
Salad:
2 packages hearts of romaine salad mix
4 cups cubed cooked chicken
1 cup chopped celery
16 bacon strips, cooked and crumbled

Cover potatoes with water in a saucepan.  Bring to a boil.  Reduce heat; cook uncovered 10-15 minutes or until tender.  Drain; cool completely.  In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings.  Gradually whisk in oil until blended.  In a large bowl, combine salad mix, chicken, celery and potatoes.  Just before serving, add dressing; toss to coat.  Top servings with crumbled bacon!
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Pizza Pasta

Can't decide between pizza and pasta??  The flavors in this dish combine the two!

2 cups uncooked spiral pasta
1 lb lean ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 can (15 oz) tomato puree
1/2 cup diced pepperoni
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp onion powder
2 cups (8 oz) shredded part-skim mozzarella cheese

Cook pasta according to package directions.  Cook beef, mushrooms and green pepper over medium heat untl meat is no longer pink; drain.  Add the tomato puree, pepperoni and seasonings; cook and stir for 5 minutes.  Drain pasta; stir into meat mixture.  Heat through.  Sprinkle with cheese.  Remove from heat; cover and let stand until cheese melts.
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Lime Tilapia with peppers

Nice, light meal for a Monday!

4 tilapia fillets (6 oz. each)
2 tsp lime juice
1/2 tsp grated lime peel
1/4 tsp salt
1/4 tsp pepper
1 each sweet red, yellow and orange bell peppers, cut into thin strips
1 tbsp olive oil
2 tbsp minced fresh basil

Place fillets on a baking dish lightly sprayed with cooking spray.  Drizzle with lime juice; sprinkle with lime peel, salt and pepper.  Bake at 350 for 12 minutes or until fish flakes easily with a fork.  Cook and stir peppers in oil over medium heat until crisp-tender; stir in basil.  Serve peppers over tilapia and enjoy!
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Shrimp Skewers

Easy-peasy and full of flavor!!!

1/3 cup olive oil
1/4 cup tomato sauce
2 tbsp minced fresh basil
2 tbsp red wine vinegar
1-1/2 tsp minced garlic
1/4 tsp cayenne pepper (1/2 tsp if you like it spicy!)
2 lbs uncooked jumbo shrimp, peeled and deveined

In a large resealable plastic bag, combine the first six ingredients; add shrimp.  Seal bag and turn to coat; refrigerate for 30 minutes.  Drain and discard marinade.  Thread shrimp onto six metal or soaked wooden skewers.  Grill covered over medium heat for 3-5 minute on each side until shrimp turn pink, turning once.
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Turkey & Feta Sammie

Love the saltiness of the feta in this sandwich combined with the creaminess of the hummus!  (Recipe serves 8)

1 loaf (1 lb) unsliced French bread
1/2 cup roasted garlic hummus
1/3 cup crumbled feta cheese
1 tsp dried oregano
1 lb sliced deli turkey
1 large sweet red pepper, sliced
4 slices red onion

Cut French bread lengthwise in half; hollow out each half, leaving 1/4-in shell.  Spread hummus on bread top.  Combine feta cheese and oregano; sprinkle over bread botoom.  Top with turkey, red pepper and red onion.  Replace top and cut into slices!

 
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Oven Chicken Drummies

Great for picnics!!! 

1 cup fat-free plain Greek yogurt
1 tbsp Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks (4 oz each), skin removed
1/2 cup whole wheat flour
1-1/2 tsp paprika
1 tsp baking powder
1 tsp salt
1 tsp pepper
Olive oil flavored cooking spray

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight. 

Preheat oven to 425.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place chicken pieces on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180.


 
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Citrus Garlic Shrimp

The citrus makes this dish scream "SUMMER"!

1 package (16 oz) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 tsp grated lemon peel
4 tsp grated orange peel
1 tsp salt
1/2 tsp pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional toppings

Cook the linguine according to package instructions.  In a blender, combine the next eight ingredients.  Pour into a skillet and bring to a boil.  Reduce heat, stir in shrimp.  Simmer uncovered for 3-4 minutes until shrimp turn pink.  Drain linguine; toss with shrimp mixture.  Sprinkle each serving with Parmesan cheese and parsley.
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Black Bean Spinach Salad

Meat Free Monday!  A nice, light salad sounds delish today after the potluck extravaganza from the long weekend.

4 cups fresh baby spinach
1 can (15 oz) black beans, rinsed and drained
1 cup chopped sweet yellow pepper
2 medium tomatoes, wedged
1 cup shredded zucchini
1 cup (4 oz) shredded cheddar cheese
1/2 cup chopped walnuts, toasted
Salad dressing of your choice

Combine all ingredients and top with your favorite dressing!
 

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All American Cheeseburgers

Juicy and delicious!

2 tbsp finely chopped onion
2 tbsp ketchup
1 garlic clove, minced
1 tsp sugar
1 tsp Worcestershire sauce
1 tsp steak sauce
1/4 tsp cider vinegar
1 pound ground beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked bacon strips
Toppings:  lettuce leaves, tomato slices, pickles

Combine the first seven ingredients in a large bowl.  Crumble beef over mixture and mix well.  Shape into four patties.  Grill burgers, covered, over medium heat (or broil 3-in. from the heat) for about 4-7 minutes on each side until juices run clear.  Top with cheese.  Grill (or broil) one minute longer to melt cheese.  Serve on buns with bacon and toppings!
 
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Shrimp Skillet

Nothing I love more than shrimp...

1 small onion, diced
1 small red (or yellow or orange) bell pepper, diced
3 tbsp butter
3 cups frozen corn (use fresh if/when you can)
2 tsp sugar
1/2 tsp each salt, dried basil, dried thyme and black pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and bell pepper in butter for 2 minutes.  Stir in corn, suagr, salt, basil, thyme and black pepper.  Cover and cook over medium-low heat for 5 minutes or so until corn is tender.  Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.
 
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Four Cheese Stuffed Shells

Let's go with a meat-free Monday dish so delicious...no one will miss the meat!

12 uncooked jumbo pasta shells
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded Asiago cheese
1/2 cup ricotta cheese
1/2 cup 4% cottage cheese
2 tbsp minced chives
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups meatless spaghetti sauce, divided

Cook pasta according to package directions.  Combine 1/2 cup of the mozzarella cheese with all of the Asiago cheese, ricotta cheese and cottage cheese plus chives and 1 cup spinach.  Spread 1 cup spaghetti sauce into a shallow baking dish coated with cooking spray.  Drain pasta; stuff each with cheese mixture.  Arrange shells in baking dish; top with remaining spaghetti sauce and mozzarella.  Cover and bake at 350 for 25-30 minutes until heated through.
 
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Ribeyes (plus chili butter!)

Special recipe for just the two of you.

1/4 cup butter, softened
1 tsp chili powder
1/2 tsp dijon mustard
Dash cayenne pepper
2 beef ribeye steaks (8 oz each)
1 tsp coarsely ground pepper
1/4 tsp sugar

Beat the butter, chili powder, mustard and cayenne together until smooth.  Refrigerate until serving.  Rub steaks with pepper and sugar.  Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness.  Spoon chili butter over steaks and serve!
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Garlic Ranch Chicken

Add your favorite side plus a dinner salad and you're all set!

4 boneless skinless chicken breast halves
1/4 cup 2% milk
1 garlic clove, minced (about a tablespoon)
1/4 cup all-purpose flour
1 tbsp ranch salad dressing mix
1/4 tsp pepper
1 tbsp olive oil
1 tbsp butter

Flatten chicken slightly so all pieces are the same thickness; set aside.  Combine the milk and garlic in a bowl.  And combine the flour, ranch dressing mix and pepper in anothe bowl.  Dip chicken in the milk mixture then coat with flour mixture.  Cook chicken in oil and butter over medium heat 6-8 minutes on each side until no longer pink.
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Black Bean Soup

Simple and delicious!

1 can (15 oz) black beans, rinsed and drained
1-1/2 cups chicken broth
3/4 cup chunky salsa
1/2 cup canned whole kernel corn, drained
2 tsp lime juice
1 cup (4 oz) shredded cheddar cheese (or Monterey Jack)
2 tbsp chopped green onions
Dashes hot pepper sauce

Heat beans, broth, salsa, corn and hot pepper sauce over medium heat until heated through.  Drizzle each serving with lime juice and top with cheese and green onions.
 
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Shrimp Quesadillas

Definitely NOT your average quesadilla recipe!!

1/2 pound fresh mushrooms, chopped
1 tbsp canola oil
1 tbsp butter
6 tbsp apricot preserves
6 flour tortillas (10 inches)
6 oz Havarti cheese, thinly sliced
1/2 pound cooked medium shrimp (peeled, deveined and chopped)
2 tbsp butter, melted

In a large skillet, saute mushrooms in oil and butter until tender.  Spread 1 tbsp apricot preserves over half of each tortilla; top with cheese, shrimp and mushrooms.  Fold tortillas over.  Brush both sides with melted butter.  Cook quesadillas over medium-high heat (1-2 minutes each side) until they're golden brown and cheese melts.  Serve immediately.
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Mushroom Artichoke Lasagna

A very filling meat-free recipe for Monday! 

1 pound baby portobello mushrooms
2 tbsp butter
3 garlic cloves, minced
2 can (14 oz each) water-packed artichoke hearts (rinsed, drained, chopped)
1 cup chardonnay or other white wine (or vegetable broth)
1/4 tsp each salt and pepper
Sauce:
1/4 cup butter, cubed
1/2 cup all-purpose flour
3-1/2 cups 2% milk
2-1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine (or vegetable broth)
Assembly:
9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided

Saute mushrooms in 2 tbsp butter until tender.  Add garlic; cook 1 minute longer. Add the artichokes, 1 cup wine, salt and pepper; cook over medium heat until liquid is evaporated.  For the sauce, in a large saucepan over medium heat, melt 1/4 cup butter.  Stir in flour until smooth; gradually add milk.  Bring to a boil; cook and stir for 1 minute until thickened.  Stir in Parmesan cheese and 1 cup wine.

Spread 1 cup sauce into a greased 13-in by 9-in baking dish.  Layer with three noodles, 1-2/3 cups sauce, 1 cup mozarella and 1-1/2 cups artichoke mixture.  Repeat layers twice.  Cover and bake at 350 for 45 minutes.  Sprinkle with remaining mozzrella cheese.  Bake uncovered 15-20 minutes longer or until cheese is melted.  Let stand for at least 10 minutes before cutting and serving.
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Blueberry Dijon Chicken

Never met a blueberry recipe I didn't like...

4 (6 oz each) boneless, skinless chicken breasts
1/2 tsp each salt and pepper
1 tbsp butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh blueberries
3 tbsp Dijon mustard
1 tbsp minced fresh basil

Sprinkle the chicken breasts with salt and pepper.  In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side.  Remove and keep warm.  Combine blueberry preserves, raspberry vinegar, fresh blueberries and Dijon mustard in skillet.  Bring to a boil; cook and stir until thickened.  Serve with chicken; sprinkle with basil.
 
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Chunky Chicken Salad

Another rotisserie chicken timesaver!!

1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp pepper
4 cups shredded rotisserie chicken
1-1/2 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion
Romaine leaves

In a large bowl, combine the first five ingredients.  Add the chicken, grapes, pecans, celery and onion; mix lightly.  Serve on romaine.
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Quick Chicken Nachos

Rotiserrie chicken makes this dish easy!

4 cups tortilla chips
2 tbsp finely chopped onion
2 garlic cloves, minced
1 tsp canola oil
2 cups shredded cooked chicken
1 tbsp taco seasoning
1/2 cup salsa
1/2 cup (2 oz) shredded Colby-Monterey Jack cheese
1 small tomato, seeded and diced
2 green onions, chopped

Arrange the tortilla chips on a lightly greased baking sheet.  In a large skillet, cook onion and garlic in oil until tender.  Add chicken and taco seasoning. Sitr in salsa and heat through.  Spoon chicken mixture over chips; sprinkle with cheese.  Bake at 350 for 10-15 minutes or until cheese is melted.  Top with tomato and green onions.
 
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Sweet Pepper Pesto Pasta

Great for potluck picnics! 

4-1/2 cups uncooked bow tie pasta
1 large sweet red pepper, chopped
1 large sweet yellow pepper, chopped
2 tsp olive oil
1/2 tsp garlic powder
1 cup prepared pesto
1 can (2-1/4 oz) sliced ripe olives, drained
1/3 cup grated Parmesan cheese

Cook pasta according to package directions.  Meanwhile, combine peppers, oil and garlic powder in a bowl; toss to coat.  Arrange peppers in a single layer on a lightly greased baking sheet.  Bake at 350 for 15 minutes until peppers are tender.  Drain pasta and rinse in cold water.  In a large salad bowl, toss the pasta, pesto, olives and peppers.  Refrigerate until serving.  Sprinkle with Parmesan cheese.
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Curry Chicken

An easy weeknight dish sure to impress the family!

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 tbsp canola oil
1 can (14 oz) coconut milk
2 tbsp tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper.  In a large skillet, saute chicken and onion in oil until chicken is no longer pink.  Stir in coconut milk and tomato paste.  Bring to a boil.  Reduce heat; simmer uncovered for 5 minutes or until thickened.  Add spinach and chopped tomato; cook 2-3 minutes longer or until spinach is wilted.  Serve with rice.

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Baked Catfish

Round out this meal with a side of your favorite rice and a dinner salad!

2 tbsp minced fresh parsley
1 tsp salt
3/4 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp pepper
4 catfish fillets (6 oz each)
2 tbsp lemon juice
1 tbsp butter, melted
1 garlic clove, minced

Combine the parsley, salt, paprika, thyme, oregano, basil and pepper; sprinkle over fillets on both sides.  Place in a greased 13-in by 9-in baking dish.  Combine the lemon juice, butter and garlic; drizzle over fillets.  Bake uncovered at 350 for 15-20 minutes or until fish flakes easily with a fork.

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Spicy Sloppy Joes

The sloppier the better, am I right?!?!

1 pound lean ground beef
1 small onion, chopped
2 garlic cloves minced
1 cup ketchup
1 can (4 oz) green chilies
1/2 cup beef broth
1/4 cup chili sauce
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes (or 1/2 tsp if you dare!)
1/4 tsp salt
1/4 tsp coarsely ground pepper
6 hamburger buns, split
2 tbsp butter, softened

In a large skillet, cook beef and onion over medium heat untl beef is no longer pink; drain.  Add garlic; cook 1 minute longer.  Stir in ketchup, chilies, broth, chili sauce and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes, stiring occasionally.  Meanwhile, spread cut sides of bun with butter.  Place on baking sheet, buttered side up.  Broil 4 inches from the heat until toasted (1 to 2 minutes).  Serve beef mixture with buns.
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Triple Cheese Macaroni

Not one, not two...THREE cheeses make this dish so delicious!

1 package (16 oz) elbow macaroni
2 egss
1 can (12 oz) evaporated milk
1/4 cup butter, melted
2 tbsp prepared mustard
1 tsp seasoned salt
1 tsp pepper
8 oz process cheese (Velveeta), melted
2 cups (8 oz) shredded mild cheddar, divided
2 cups (8 oz) shredded sharp cheddar cheese, divided

Cook the pasta according to package directions.  In a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined.  Stir in the melted Velveeta and 1-1/2 cups of each cheddar cheese.  Drain pasta; stir into cheese mixture.  Pout into a greased 3-qt. baking dis.  Sprinkle top with remaining cheeses.  Bake uncovered at 350 for 25-30 minutes until cheese is melted and edges are bubbly.
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Spinach Salad with bacon dressing

Add a grilled chicken breast and you're all set!

5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 tsp sugar (or honey)
1 tsp dijon mustard
2 tbsp extra-virgin olive oil
1 pound spinach, tough stems removed
2 cups seedless red grapes, halved
4 oz (about 3/4 cup) crumbled blue cheese
Croutons, for topping
Kosher salt and freshly ground black pepper

Cook the bacon in a medium size skillet over medium heat until crisp (9-11 minutes).  Remove bacon to paper towels; reserve the drippings in the skillet.  Whisk the vinegar, suagr, mustard and 1/4 tsp each salt and pepper into the drippings.  Slowly whisk in the olive oil.  Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and bacon.  Toss; season with salt and pepper and top with croutons.
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Ground Beef Gyros

Typically, lamb is used in gyros but here's a ground beef version that's just as tasty!

1 pound lean ground beef
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
6 green onions, chopped
1 can (2-1/4 oz) sliced ripe olives, drained
2 tsp lemon-pepper seasoning, divided
1 large tomato, chopped
1 cup (8 oz) plain yogurt
1/2 cup mayonnaise
6 pita breads (6 in.), halved
12 lettuce leaves
1 cup (4 oz) crumbled feta cheese

In a large skillet, cook beef over medium heat until no longer pink.  Add the spinach, onions, olives and 1 tsp lemon-pepper seasoning; heat through.  Stir in tomato; set aside.  In a small bowl, combine the yogurt, mayo and remaining lemon-pepper.  Line pita halves with lettuce; fill with beef mixture and feta cheese.  Serve with yogurt sauce.
 
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Upside Down Pancake (with Bacon!)

Surprise Mom with this delicious dish!

6 bacon strips, cooked and diced
1/4 cup packed brown sugar
2 cups complete buttermilk pancake mix
1-1/2 cups water
Butter and syrup

In a large oven proof skillet, cook bacon over medium heat until crisp.  Remove bacon to drain on paper towels.  Reserve 2 tbsp drippings.  Wipe pan clean. Return bacon to pan with reserve drippings; sprinkle with brown sugar.  In a small bowl, combine pancake mix and water just until moistened.  Pour into pan.  Bake at 350 for 18-20 minutes.  Cool for 10 minutes before inverting onto a serving plate.  Serve with warm syrup and butter!

 
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Cashew Chicken Pasta Salad

Perfect for potlucks or as a light, weeknight meal!

1 package (16 oz) spiral pasta
4 cups cubed cooked chicken
1 can (20 oz) pineapple tidbits, drained
1-1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup seedless red grapes
1 cup seedless green grapes
1 package (6 oz) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Cook pasta according to package directions.  Meanwhile in a large bowl combine chicken, pineapple, celery, onions, grapes and cranberries.  Drain the pasta and rinse in cold water; sitr into chicken mixture.  In a small bowl, whisk ranch dressing and mayo.  Pour over salad and toss to coat.  Cover and refrigerate for at least an hour.  Just before serving, stir in cashews.
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Simple Pico de Gallo

To go with whatever dish you make on Cinco de Mayo...

3 red onions
12 Roma tomatoes
2 cups fresh cilantro
2 jalapenos
1 lime
Salt
 
Chop equal amounts of onion and tomato. Chop up cilantro.  Slice the jalapenos in half and scrape out the seeds (unless you want the heat!!).  Finely dice the jalapenos.  Put all four ingredients in a bowl.  Squeeze the juice from half of the lime into the bowl.  Sprinkle with salt and stir.  Taste and adjust seasonings if needed by adding more salt and jalapeno.


 

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Feta-Fettuccine

With fresh corn and tomatoes, it's perfect for a meat-free Monday!

8 oz uncooked fettuccine
2 medium ears sweet corn, husks removed
2 tsp plus 2 tbspolive oil, divided
1/2 cup chopped red sweet pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp each salt and pepper
1 cup crumbled feta cheese
2 tbsp minced fresh parsley

In a Dutch oven (or large pot) cook fettuccine according to package directions; adding corn during the last 8 minutes of cooking.  Meanwhile, in a small skillet, heat 2 tsp oil over medium-high heat.  Add red pepper and green onions; cook and stir until tender.  Drain pasta and corn; transfer pasta to a large bowl.  Cool corn slightly; cut corn from cob and add to pasta.  Add tomatoes, salt, pepper, remaining oil and red pepper mixture; toss to combine.  Sprinkle with cheese and parsley.
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Chimichangas

Let everyone top 'em their favorite way!!!

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 oz) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 in.)
Vegetable oil
Toppings:  shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, salsa, addt'l cheddar cheese

In a large skillet, coof beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.  Add the beans, cheese and taco sauce.  Cook and stir until cheese is melted.  Remove from heat.  Spoon about 1/3 cup off-center on each tortilla.  Fold up edge nearest filing; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortillas, folded side down, in oil 2-3 minutes or until lightly browned.  Turn: cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings.
 
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Aloha Hamburgers

With pineapple and bacon, these burgers make your family ready to surf the dinner wave!

1 can (8 oz) sliced pineapple
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 tbsp butter
4 lettuce leaves
4 sesame seed buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked (and cut in half)

Drain pineapple juice into a small bowl, add teriyaki sauce.  Place 3 tbsp mixture in a resealable plastic bag.  Add pineapple; toss to coat and set aside.  Shape beef into four patties; place in a baking dish.  Pour the remaining teriyaki sauce mixture over the patties; marinate 5-10 minutes, turning once.  Drain and discard teriyaki marinade.  Grill burger patties, covered, over medium heat for 6-9 minutes until no longer pink.  Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.  Drain and discard pineapple marinade.  Place pineapple on the grill to heat through.  Layer lettuce and onion on bottom of buns.  Top with burgers, cheese, pineapple and bacon.  Top with bun, serve immediately!

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Four Cheese Baked Ziti

Using Alfredo sauce gives this dish a nice spin from typical tomato-sauced pasta casseroles.  Add a garden salad to round out the meal.  (Recipe makes 8 servings.)

1 package (16 oz) ziti (or other small tube pasta)
2 cartons (10 oz each) refrigerated Alfredo sauce
1 cup (8 oz) sour cream
2 eggs, lightly beaten
1 carton (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1/4 cup minced fresh parsley
1-3/4 cups shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain and return to pan.  Stir in Alfredo sauce and sour cream.  Spoon half into a lightly greased 3-qt. baking dish.  In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsely; spread over pasta.  Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.  Cover and bake at 350 for 25 minutes.  Uncover and bake 5-10 minutes longer until bubbly.

 
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Pizza Pasta

Chock full of awesomeness, your family will love this fast feast!

2 cups uncooked spiral pasta
1/2 pound lean ground beef
1/2 pound bulk Italian sausage
1 small green pepper, chopped
1 small onion, chopped
3 oz sliced pepperoni
1 can (14-1/2 oz) diced tomatoes, undrained
1 jar (14 oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms
1 can (4-1/4 oz) chopped ripe black olives, drained
1 cup (4 oz) shredded part-skim mozzarella cheese
Grated Parmesan cheese

Cook the pasta according to package directions.  In a large skillet, cook the beef, sausage, green pepper and onion until the meat is no longer pink; drain.  Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives and cook/stir for 5 minutes.  Drain the pasta; stir into meat mixture.  Heat through.  Sprinkle with cheese.  Remove from the heat; cover and let stand until cheese is melted. Top each serving with grated Parmesan cheese.
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Panzanella Salad

Meat-Free Monday just got interesting with this "no-lettuce-allowed" salad.

1 loaf sourdough bread, cubed
2 tbsp olive oil
2-1/2 pounds fresh tomatoes, chopped
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and quartered
1 cup thinly sliced roasted red peppers
1/2 cup fresh basil leaves, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup Greek olives, quartered
Serve with Italian dressing

In a large bowl, toss bread with oil and transfer to a baking sheet.  Bake at 450 for 8-10 minutes until golden brown.  Cool to room temp.  In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives and bread.  Serve with your family's favorite Italian dressing.
 
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Shrimp Po' Boys

So easy and delicious, this recipe might just become a fave with your fam!

3/4 cup mayo
1/2 up ketchup
1 tsp prepared horseradsih
1 tsp hot pepper sauce
Oil for frying
3/4 cup all-purpose flour
3/4 cup cornmeal
1 tbsp cajun seasoning
1 tsp salt
1 pound uncooked medium shrimp (peeled, deveined, tails removed)
4 french rolls, split
2 medium tomatoes, sliced
2 cups shredded lettuce

In a small bowl, mix the mayo, ketchup, horseradish and hot pepper sauce.  Cover and chill until serving.  Heat 1/2 inch oil on medium high in a skillet.  In a large resealable plastic bag, combine the flour, cornmeal, cajun seasoning and salt.  Add shrimp, a few at a time.  Seal bag and toss to coat; fry in oil for 2-3 minutes on each side until golden brown.  Drain on paper towels.  Spread rolls with some of the sauce.  Layer bottoms with lettuce, shrimp and tomatoes; serve with remaining sauce. 
 
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Enchilada Stuffed Shells

By combining Mexican and Italian ideas, you get this great dish!

15 uncooked jumbo pasta shells
1 pound lean ground turkey (or beef, if you prefer)
1 can (10 oz) enchilada sauce
1/2 tsp dried minced onion
1/4 tsp each dried basil, dried oregano and ground cumin
1/2 cup refried beans
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions; drain and rinse in cold water.  In a nonstick skillet, cook meat over medium heat until no longer pink; drain.  Stir in enchilada sauce and seasonings; set aside.  Place a rounded teaspoonful of refried beans in each pasta shell, then fill with meat mixture.  Place in a baking dish coated with cooking spray.  Cover and bake at 350 for 25 minutes.  Uncover; sprinkle with cheese.  Bake five minutes longer until cheese is melted.
 

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Potato Corn Chowder

Quick and easy meat-free Monday meal!  Of course, you can add crumbled bacon if you'd like...

1 medium onion, chopped
1 tbsp olive oil
2 can (14-1/2 oz each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 oz) whole kernel corn, drained
1 cup 2% milk, divided
1/2 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
Minced fresh parsley

In a large saucepan, cook and stir onion in oil over medium heat until tender.  Add broth and potatoes; bring to a boil.  Reduce heat; cover and simmer 10-15 minutes or until potatoes are tender.  Stir in the corn, 1/2 cup milk, salt and pepper.  In a small bowl, whisk flour and remaining milk until smooth.  Stir into soup; return to a boil.  Cook and stir for 2-3 minutes or until thickened.  Sprinkle servings with parsley. 

 
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Teriyaki Grilled Chicken

The weather screams GRILL TONIGHT...

1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
2 green onions thinly sliced
2 tbsp plus 1-1/2 tsp honey
2 tbsp chicken broth
2 garlic cloves, minced
1 tsp minced fresh gingerroot
6 bone-in chicken breast halves (around 8 oz each)

In a large resealable plastic bag, combine the first seven ingredients; add chicken.  Seal bag and turn to coat; refrigerate at least 5 hours.  Drain and discard marinade.  Prepare grill for indirect heat, using a drip pan.  Place chicken skin side down on grill rack.  Grill, covered, over indirect medium heat for 20 minutes.  Turn; grill 20 minutes more until juices run clear.
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Spaghetti Carbonara

Nice little recipe to have in your back pocket...it's done in 25 minutes!

12 oz spaghetti
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 large eggs, slightly beaten
1 cup grated Parmesan cheese (about 4 oz), plus more for topping
Kosher salt and freshly ground pepper
2 tbsp chopped fresh parsley

Cook pasta according to package directions, reserve 1/4 cup of the cooking liquid before draining pasta.  Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally until crisp.  Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.  Add the eggs, Parmesan, 1/2 tsp salt and 1-1/2 tsp pepper; toss to coat.  Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute.  Stir in the parsley.  Serve topped with extra Parmesan.
 
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Roasted Pepper Pasta Salad

This stand alone salad is perfect for a light dinner tonight!  It's also a hit at potlucks.

1 package (12 oz) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine pasta, onions, red peppers and cheese.  In a small bowl, whisk the salad dressing mix, broth and vinegar.  Pour over pasta mixture; toss to coat.  Cover and refrigerate for an hour before serving.

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Lemon Olive Chicken

Easy clean up with this one pan meal!

1 tbsp olive oil
4 boneless skinless chicken thighs (about 1 lb.)
1 can (14-1/2 oz) chicken broth
2/3 cup orzo pasta
1/2 lemon, cut into wedges
1/2 cup pitted Greek olives, sliced
1 tbsp lemon juice (squeeze it fresh from that other lemon half!)
1 tsp dried oregano
1/4 tsp each salt and pepper

In a large nonstick skillet, heat oil over medium heat.  Brown chicken on both sides; remove from pan.  Add broth to skillet; increase heat to medium-high.  Cook, stirring to loosen browned bits from pan.  Stir in the remaining ingredients.  Return to a boil.  Reduce heat; simmer uncovered for 5 minutes, stirring ocasionally.  Return chicken to pan.  Cook, covered, 5-8 minutes or until pasta is tender and chicken is cooked throughout.   
 
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Crunchy Burritos

How do you make a good thing great?? Fry it!

1 pound lean ground beef
1 envelope taco seasoning
1 can (16 oz) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 oz) shredded Colby-Monterey jack cheese
4 tsp canola oil
Salsa and sour cream

In a large skillet, brown beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.  Spoon about 1/3 cup of beans off center on each tortilla; top with about 2 tablespoons of beef mixture.  Sprinkle with cheese.  Fold sides and ends of tortilla over filling and roll up.  In a large skillet over medium-high heat, brown burritos in oil on all sides.  Serve with salsa and sour cream.
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Chicken Rotini Salad with cashews

Great for potlucks and picnics!

1 package (16 oz) rotini pasta
4 cups cubed cooked chicken
1 can (20 oz) pineapple tidbits, drained
1-1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup sedless red grapes
1 cup seedless green grapes
1 package (6 oz) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine chicken, pineapple, celery, onion, grapes and cranberries.  Drain the pasta and rinse in cold water; stir into chicken mixture.  in a small bowl, whisk ranch dressing and mayo.  Pour over salad and toss to coat.  Cover and refrigerate at least an hour.  Just before serving, stir in cashews.
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Tom and Avo Wrap

Such a nice day deserves a fast (re: no cooking required!) dinner.  As tomatoes and avocados are two of my fave things, putting them together in a wrap in a no-brainer for me!  (This recipe makes two so double up if you need more.)

1 medium ripe avocado, peeled and thinly sliced
2 10-inch tortillas (flavored if you like), room temperature
2 lettuce leaves
1 medium tomato, thinly sliced
2 tbsp shredded Parmesan cheese
1/4 tsp garlic powder
1/8 tsp each salt and pepper

In a small bowl, mash 1/4 of the avocado with a fork; spread over tortillas.  Layer with lettuce, tomato and remaining avocado.  Sprinkle cheese, garlic powder, salt and pepper; roll up.  Serve immediately.  


 
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Brown Sugar Salmon with strawberry relish

Quick and easy but it looks so fancy!

1/3 cup packed brown sugar
1 tbsp canola oil
1 tsp ground mustard
1 tsp ground allspice
1/2 tsp salt
4 salmon fillets (5 oz each)
Strawberry relish:
1 tbsp minced fresh mint
1 tbsp canola oil
1 tbsp lemon juice
2 tsp grated lemon peel
1/8 tsp sugar
1 cup finely chopped fresh strawberries
1 small cucmber, peeled and finely chopped

In a small bowl, whisk the first five ingredients; rub over the flesh side of the salmon fillets.  Refrigerate, covered, for an hour.  For the relsih, in another bowl, mix mint, canola oil, lemon juice, lemon peel and sugar.  Add strawberries and cucumber; toss to coat.

Fire up the grill and lightly coat it with oil.  Place salmon on grill rack, skin side down.  Grill covered over medium heat 8-10 minutes or until fish flakes easily with a fork.  Serve with strawberry relish. 
 
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Shepherd's Pie

Mashed potatoes are the "crust" for this midweek masterpiece!

1 pound lean ground beef
3 bacon strips, diced
1 small onion, choppped
1/4 tsp dried oregano
2 garlic cloves, minced
1/2 cup tomato sauce
1 can (11 oz) Mexicorn, drained
5-1/2 cups hot mashed potatoes (made without milk and/or butter)
2 eggs, lightly beaten
2 tbsp butter, softened
1 tbsp minced fresh parsely
1/2 tsp salt
Additional melted butter

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside.  In the same skillet, cook the bacon, onion and oregano until bacon is crisp.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, corn and reserved beef.  Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt.  Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate.  Top with beef mixture and remaining potato mixture.  Bake at 375 for 20 minutes.  Brush with melted butter.  Bake 10 minutes more until top is golden brown.
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Baked Ziti with four cheeses

Another great Meat-free Monday recipe (with eight servings)!

1 package (16 oz) ziti pasta
2 cartons (10 oz each) refrigerated Alfredo sauce
1 cup (8 oz) sour cream
2 eggs, lightly beaten
1 carton (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1/4 cup minced fresh parsley
1-3/4 cups shredded part-skim mozzarella cheese

Cook ziti according to package directions; drain and return to the pan.  Stir in Alfredo sauce and sour cream.  Spoon half into a lightly greased 3-qt. baking dish.  In a small bowl, combine the eggs, ricotta cheese, Romano cheese, 1/4 cup of the Parmesan cheese and parsley; spread over pasta.  Top with remaining pasta mixture; srpinkle with mozzarella and remaining Parmesan.  Cover and bake at 350 for 25 minutes.  Uncover; bake 10-15 minutes longer until bubbly. 
 

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Pizza Sammies

Quick, weeknight meal your entire family will love!

1 pound lean ground beef
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp pepper
1-1/2 cups pizza sauce
2 loaves (8 oz each) French bread, halved lengthwise
1/2 cup shredded part-skim mozzarella cheese

In a small bowl, mix the beef and seasonings just until combined.  Divide into twelve portions; shape each into a 1-1/2-in. patty.  In a large nonstick skillet, cook patties for 4 to 5 minutes on each side or until meat is no longer pink; drain.  Pour pizza sauce over patties and heat through.  Spoon onto French bread; sprinkle with cheese.  Cut into sandwiches and serve.
 

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Spring Pea Soup

Okay, maybe it's not spring yet but here is a snazzy soup recipe that is gorgeously green!

2 cups cubed peeled potatoes
2 tbsp butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tbsp minced chives

In a large saucepan, saute potatoes in butter until lightly browned.  Stir in broth; bring to a boil.  reduce heat; cover and simmer 10-15 minutes until potatoes are tender.  Add peas; cook 5-8 minutes longer until peas are tender.  Cool slightly.  In a blender, process soup in batches until smooth.  Return all to the pan; heat through.  Sprinkle with chives.
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BBQ Mini Meatloafs

What fun these are, to make and to eat!!

1 package (6 oz) stuffing mix
1 cup water
2 tbsp hickory smoke-flavored barbecue sauce
1 pound ground beef
4 oz (1 cup) shredded cheddar cheese

Combine the stuffing mix, water and bbq sauce.  Mix in ground beef.  Place 1/3 cup into each of 12 ungreased muffin cups.  Bake at 375 for 18-22 minutes.  Sprinkle tops with cheese; bake 2-4 minutes longer until cheese is melted.  Serve with additional bbq sauce if desired.
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Peanut, Chicken and Rice salad

This dish comes together so fast on a weeknight!  And it's delicious..

2 packages (8.8 oz) ready to serve long grain rice
2/3 cup Thai peanut sauce
2 tbsp canola oil
2 tbsp water
1 package (16 oz) coleslaw mix
2 package (6 oz each) ready to use grilled chicken breast strips (or 1-1/2 cups shredded rotisserie chicken or other leftover cooked chicken)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts

Prepare rice according to package directions; remove to a large bowl.  In a small bowl, whisk the peanut sauce, oil and water until blended; set aside.  Add the coleslaw mix, chicken and cilantro to the rice.  Drizzle with peanut sauce mixture; toss to combine.  Sprinkle with peanuts; serve immediately.
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Roasted Red Pepper Soup

My husband is not a big fan of tomato soup.  But since he loves red peppers, this soup is a nice alternative.

1 large sweet onion, chopped
2 tsp butter
2 garlic cloves, minced
2 jars (15-1/2 oz each) roasted red peppers, drained
2 cups vegetable broth
1/2 tsp dried basil
1/4 tsp salt
1 cup half and half cream

In a large saucepan, saute onion in butter for 2-3 minutes or until tender.  Add garlic; cook 1 minute longer.  Stir in the red peppers, broth, basil and salt.  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Cool slightly.  In a blender, cover and process soup in batches until smooth.  Remove 1 cup to a small bowl; stir in cream.  Return remaining puree to pan.  Stir in the cream mixture; heat through but do not boil.
 
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Braised Steaks with zesty sauce

Another great heart-healthy recipe for the American Heart Association!

Braised Beef Steaks with Zesty Sauce
Serves 4; 3 ounces cooked steak and 2 tablespoons sauce per serving
 
These eye-of-round steaks are seasoned with a salt-free blend of garlic and herbs, braised until tender, and topped with an easy-mix sauce enhanced with toasted almonds.
 
4 boneless eye-of-round steaks (4 ounces each), all visible fat discarded
1 teaspoon salt-free garlic and herb seasoning blend
Vegetable oil spray
1 cup fat-free, no-salt-added beef broth
1/4 cup whole almonds
1 tablespoon sliced almonds
1/4 cup whole-berry cranberry sauce or 1/3 cup fat-free sour cream
1 tablespoon prepared white horseradish
1/2 teaspoon salt-free garlic and herb seasoning blend
 
Season both sides of the steaks evenly with 1 teaspoon garlic and herb seasoning blend. Heat a large nonstick skillet over medium-high heat. Cook the steaks for 2 minutes on each side, or until browned. Add the broth and bring to a simmer. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until tender. If needed, add water 1/4 cup at a time to keep the steaks from sticking. If desired, reserve 1/2 to 2/3 cup cooking liquid to spoon over the steaks before serving.
 
Meanwhile, in a medium skillet, dry-roast the whole almonds over medium heat for 6 to 8 minutes, or until golden brown, stirring occasionally. Transfer to the work bowl of a food processor and let cool for 5 minutes. In the same skillet, dry-roast the sliced almonds for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer to a small plate and set aside.
 
Process the whole almonds for 1 to 2 minutes, or until finely ground. Transfer to a medium bowl. Stir in the cranberry sauce or sour cream, horseradish, and 1/2 teaspoon garlic and herb seasoning blend until well combined.
 
To serve, spoon the reserved pan liquid over each steak. Top each with about 2 tablespoons sauce. Garnish with the almond slices.
 
NUTRITION ANALYSIS (per serving)
 
with cranberry sauce
 
 
Calories 228  
Total Fat 9.0 g
   Saturated Fat 1.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 1.5 g
   Monounsaturated Fat 5.0 g
Cholesterol 47 mg
Sodium 65 mg
Carbohydrates 9 g
   Fiber 2 g
   Sugars 5 g
Protein 28 g
     
Dietary Exchanges: 1/2 carbohydrate, 3 1/2 lean meat
 
 
with sour cream sauce
 
 
Calories 223  
Total Fat 9.0 g
   Saturated Fat 1.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 1.5 g
   Monounsaturated Fat 5.0 g
Cholesterol 50 mg
Sodium 78 mg
Carbohydrates 6 g
   Fiber 1 g
   Sugars 2 g
Protein 29 g
     
Dietary Exchanges: 1/2 carbohydrate, 3 1/2 lean meat
 
 
 
This recipe is brought to you by the American Heart Association’s Go Red For Women movement. Recipe copyright © 2006 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at americanheart.org/cookbooks.
 
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Chicken Tomato Soup

With super-cold weather hanging around for a few days, a big ol' pot of this soup will go a long way!

1-1/2 cups water
3 cups frozen chopped broccoli
3/4 cup chopped onion
1 garlic clove, minced
3/4 pound boneless skinless chicken breasts, cut into 1-in. chunks
1/2 tsp seasoned salt
1/4 tsp pepper
1 can (46 oz) tomato juice
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn, drained
1 tbsp ketchup
1 tsp brown sugar
Crumbled bacon and shredded cheddar cheese, optional toppings

In a Dutch oven, combine the water, broccoli, onion and garlic.  Bring to a boil; boil for 8-10 minutes, stirring frequently.  Meanwhile, in a nonstick skillet, cook the chicken until no longer pink, about 6 minutes.  Sprinkle with seasoned salt and pepper.  Add to broccoli mixture; stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil.  Reduce heat; cover and simmer 10-15 minutes, stirring occasionally.  Garnish servings with bacon and cheddar cheese if desired.
 

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Hot Fudge Cake

Just right for Valentine's Day...a chocolate cake that is not too sweet, easy to make and special for your sweetheart!

1 cup all-purpose flour
3/4 cup sugar
6 tbsp baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup 2% milk
2 tbsp canola oil
1 tsp vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Serve with ice cream or whipped topping

Preheat oven to 350.  In a large bowl, whisk flour, sugar, 2 tbsp cocoa, baking powder and salt.  In another bowl, whisk milk, oil and vanilla until blended.  Add to flour mixture; stir until just moistened.  Transfer to an ungreased 9-in. square baking pan.  In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter.  Pout hot water over all; do NOT stir.  Bake 35-40 minutes.  Serve warm, topped wth ice cream or whipped cream!

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Veggie and Bacon Pizza

 Another heart-healthy recipe from the American Heart Association!

Fresh Veggie and Canadian Bacon Pizza with Homemade Crust
Recipe courtesy of Alton Brown
 
Serves 8; 2 slices per serving
 
Nutrition Analysis (per serving)
Calories 333
Total Fat 7.0 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 2.5 g
      Trans Fat 0.0 g
Cholesterol 21 mg
Sodium 402 mg
Carbohydrates 51 g
      Sugar 2 g
      Fiber 2 g
Protein 15 g
Dietary Exchanges: 3 1/2 starch,
1 lean meat
 
Crust
4 cups all-purpose flour, plus ½ cup set aside
1 envelope instant yeast
1 teaspoon sugar
1/2 teaspoon salt  
1 1/4 cups tepid water
1 tablespoon olive oil
Cornmeal for dusting the peel
 
Toppings
2 cups part-skim mozzarella or other reduced-fat cheese
2 medium tomatoes, sliced
2 ounces Canadian bacon, diced
2 cups sliced or chopped fresh vegetables, such as mushrooms, zucchini, broccoli, asparagus, or onions, or a combination
4 teaspoons thinly sliced or finely chopped fresh herbs, such as basil or oregano, or a combination 
 
Directions
If using a standing mixer, in the bowl whisk together the 4 cups of flour, yeast, sugar, and salt. Pour in the water. Attach the dough hook. With the mixer on low, beat until the dough forms a ball, stopping the mixer and pushing down the dough with your hands as needed so it combines well. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until the dough pulls away from the side of the bowl.
 
If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar, and salt using a large wooden spoon. With your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.
 
For either method, set the dough aside to rest for 15 minutes.
 
To knead the dough with the mixer, beat on medium-low until smooth and elastic,
about 5 minutes. Turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about for about 30 seconds, or until the dough is smooth and elastic, then work the dough into a ball.
 
To knead by hand, turn the dough out as directed above and knead for 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.
 
Lightly coat a large, clean bowl with 1 teaspoon of the olive oil. Put the dough in the bowl, cover with a clean kitchen towel, and set aside in a warm place (about 85ºF) until the dough doubles in size, about 1 hour.
 
Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.
 
If you plan to use the dough that day, leave it on the counter, covered with a clean kitchen towel, for 1 hour to let it relax so shaping is easier. If you plan to use the dough another day, wrap it well in plastic wrap or put in an airtight plastic bag, and refrigerate for up to 1 week. For longer storage, freeze the dough, then when you’re ready to use it, thaw it overnight in the refrigerator. 
 
To prepare the dough, put it on a large, lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.
 
If available, set one or two pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500ºF.
 
Dust the peel with cornmeal and place the dough on top. Brush each pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in order, with the tomato slices, Canadian bacon, vegetables, and herbs. Slide the pizza off the peel and onto the pizza stone in the oven.
 
If you do not have a pizza stone, turn two sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. Assemble as directed above. (If you have only one sheet pan, assemble only one pizza at this point.)
 
Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.
 
This recipe is brought to you by the American Heart Association’s Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.
 
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Broccoli Carrot Soup

After seeing Paul McCartney dancing on the Grammys last night, I knew I would give you a Meat-Free Monday recipe today!

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tbsp butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
3 tbsp all-purpose flour

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes.  Add the broccoli; cook 3 minutes longer.  Stir in 2-3/4 cups milk, salt, thyme and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes until veggies are tender.  Combine the flour and remaining milk until smooth; gradually stir into the soup.  Bring to a boil; cook 2 minutes longer until thickened.
 
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