recipe from: simple 1-2-3 slow cooker
2 cans (14.5 oz) reduced-sodium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tbs. olive oil
1 1/2 tsp minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 cup uncooked tubetti or small shell pasta
1/2 cup garlic seasoned croutons
1/2 cup grated Asiago or Romano cheese
1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.
2. Stir in pasta. Cover; cook 1 hour or until pasta is tender.
3. Serve soup with croutons and cheese. Garnish with fresh basil, if desired.
chicken enchiladas
recipe from my brother in law... dave
3 boneless chicken breasts
2 cans cream of mushroom soup
1/2 can of water
2 (4oz) cans green whole chiles
1 small pkg. mild cheddar cheese
1 small pkg. monterey jack cheese (i usually just buy a large bag of the mexican blend instead of the two separate bags)
2 dozen tortillas
1. warm tortillas in oil.
2. cut chicken up into bite-size pieces. boil until white. (or cook it in the crock pot all day and shred it up)
3. put soup, chiles and water in blender. (i usually add a few sliced jalapenos to spice it up a little more) blend until smooth.
4. in a 13x9 in. pan, place a layer of tortillas, chicken, soup and chiles and cheese; repeat as many times as necessary. cook at 350 degrees until hot. (and cheese is really melted)
serve with sour cream
3 boneless chicken breasts
2 cans cream of mushroom soup
1/2 can of water
2 (4oz) cans green whole chiles
1 small pkg. mild cheddar cheese
1 small pkg. monterey jack cheese (i usually just buy a large bag of the mexican blend instead of the two separate bags)
2 dozen tortillas
1. warm tortillas in oil.
2. cut chicken up into bite-size pieces. boil until white. (or cook it in the crock pot all day and shred it up)
3. put soup, chiles and water in blender. (i usually add a few sliced jalapenos to spice it up a little more) blend until smooth.
4. in a 13x9 in. pan, place a layer of tortillas, chicken, soup and chiles and cheese; repeat as many times as necessary. cook at 350 degrees until hot. (and cheese is really melted)
serve with sour cream
Pork Chops with Dijon Cream Sauce
recipe from my Cooking Light cookbook
4 (4oz) boneless center-cut pork loin chops (1/2 inch thick)
1/2 tsp salt
1/2 tsp coarsely ground pepper
Cooking spray
1/3 cup fat-free, reduced-sodium chicken broth
1 1/2 tbs Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Yield: 4 servings
per serving: calories 201
4 (4oz) boneless center-cut pork loin chops (1/2 inch thick)
1/2 tsp salt
1/2 tsp coarsely ground pepper
Cooking spray
1/3 cup fat-free, reduced-sodium chicken broth
1 1/2 tbs Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Yield: 4 servings
per serving: calories 201
Aunt Wendy's Vegetarian Tacos
1 (16oz) bottle pace picante sauce
1 (10oz) pkg frozen chopped spinach
1 (15oz) can corn
1 (15oz) can black beans
2 tsp. cumin
cheese
tortillas
and other taco fixins
Throw the salsa, spinach, corn, black beans, and cumin in a pot and warm it all up together. Use as a filling for tortillas with lots of cheese.
1 (10oz) pkg frozen chopped spinach
1 (15oz) can corn
1 (15oz) can black beans
2 tsp. cumin
cheese
tortillas
and other taco fixins
Throw the salsa, spinach, corn, black beans, and cumin in a pot and warm it all up together. Use as a filling for tortillas with lots of cheese.
Chicken Flautas
recipe from my Women's Health magazine
Ingredients
1 cup shredded cooked chicken breast (i cooked my chicken in the crock pot all day on low)
1 cup shredded low-fat jack cheese
1/2 cup thinly sliced red onion
4 7" soft flour tortillas (we were able to make at least 8)
1/2 cup pico de gallo
Directions
1. Preheat oven to 425°F and coat a baking sheet with cooking spray.
2. Place a fourth of the chicken, cheese, and onion in each tortilla. Wrap as you would a burrito, tucking the ends inside as you wrap and placing them so the edge of the tortilla is face-down on the baking sheet.
3. Bake until tortilla browns (about 10 minutes).
4. Place flautas on plate and top with pico de gallo.
Nutritional Facts per serving
CALORIES 289.3 CAL
FAT 9.8 G
SATURATED FAT 4.7 G
CHOLESTEROL 44.8 MG
SODIUM 549.3 MG
CARBOHYDRATES 26.5 G
TOTAL SUGARS 1.7 G
DIETARY FIBER 1.8 G
PROTEIN 21.9 G
Ingredients
1 cup shredded cooked chicken breast (i cooked my chicken in the crock pot all day on low)
1 cup shredded low-fat jack cheese
1/2 cup thinly sliced red onion
4 7" soft flour tortillas (we were able to make at least 8)
1/2 cup pico de gallo
Directions
1. Preheat oven to 425°F and coat a baking sheet with cooking spray.
2. Place a fourth of the chicken, cheese, and onion in each tortilla. Wrap as you would a burrito, tucking the ends inside as you wrap and placing them so the edge of the tortilla is face-down on the baking sheet.
3. Bake until tortilla browns (about 10 minutes).
4. Place flautas on plate and top with pico de gallo.
Nutritional Facts per serving
CALORIES 289.3 CAL
FAT 9.8 G
SATURATED FAT 4.7 G
CHOLESTEROL 44.8 MG
SODIUM 549.3 MG
CARBOHYDRATES 26.5 G
TOTAL SUGARS 1.7 G
DIETARY FIBER 1.8 G
PROTEIN 21.9 G
Mushroom Pizza
recipe from my Cooking Light cookbook
1 (10oz) can refrigerated pizza crust dough
Cooking spray
1 tsp. dried Italian seasoning
1/2 cup pizza sauce
1 (8oz) pkg. sliced fresh mushrooms
1 1/4 cups (5oz) shredded mozzarella cheese
Unroll pizza crust dough, and place on a baking sheet coated with cooking spray; press to a 14x10 inch rectangle. sprinkle dough with Italian seasoning. bake at 425 degrees for 7 minutes.
Spread pizza sauce over crust; top with mushrooms. sprinkle with cheese. bake 6 additional minutes or until cheese melts.
To serve, cut pizza into squares.
Yield: 4 servings
Per serving: calories 315
1 (10oz) can refrigerated pizza crust dough
Cooking spray
1 tsp. dried Italian seasoning
1/2 cup pizza sauce
1 (8oz) pkg. sliced fresh mushrooms
1 1/4 cups (5oz) shredded mozzarella cheese
Unroll pizza crust dough, and place on a baking sheet coated with cooking spray; press to a 14x10 inch rectangle. sprinkle dough with Italian seasoning. bake at 425 degrees for 7 minutes.
Spread pizza sauce over crust; top with mushrooms. sprinkle with cheese. bake 6 additional minutes or until cheese melts.
To serve, cut pizza into squares.
Yield: 4 servings
Per serving: calories 315
bananarama wafer puddin'
recipe from the Hungry Girl cookbook
Ingredients
2 cups fat-free milk, at fridge temperature
2 medium bananas, sliced
24 Reduced Fat Nilla Wafers
1 small (4 serving) package sugar-free fat-free instant vanilla pudding mix
Optional: fat-free whipped topping
Directions
Combine pudding mix and milk in a bowl, beat with a whisk for 2 minutes or until thoroughly blended. Set aside.
In a medium bowl or casserole dish (i used an 8x8 pan) arrange a layer of wafers and them top with a layer of banana slices. Continue alternating layers until all wafers and banana slices are in the dish.
Top dish with the pudding and let it seep down in between the wafer and banana layers. Refrigerate for 2 to 3 hours. If desired, add whipped topping before serving. (and if you're feeling kinky, slice some chocolate chips with your pampered chef garlic slicer on top) YUM.
Makes 6 servings
Per serving (1/2 cup): 137 calories, 1.5g fat, 299 mg sodium, 29g carbs, 1g fiber, 15g sugars, 4g protein
Ingredients
2 cups fat-free milk, at fridge temperature
2 medium bananas, sliced
24 Reduced Fat Nilla Wafers
1 small (4 serving) package sugar-free fat-free instant vanilla pudding mix
Optional: fat-free whipped topping
Directions
Combine pudding mix and milk in a bowl, beat with a whisk for 2 minutes or until thoroughly blended. Set aside.
In a medium bowl or casserole dish (i used an 8x8 pan) arrange a layer of wafers and them top with a layer of banana slices. Continue alternating layers until all wafers and banana slices are in the dish.
Top dish with the pudding and let it seep down in between the wafer and banana layers. Refrigerate for 2 to 3 hours. If desired, add whipped topping before serving. (and if you're feeling kinky, slice some chocolate chips with your pampered chef garlic slicer on top) YUM.
Makes 6 servings
Per serving (1/2 cup): 137 calories, 1.5g fat, 299 mg sodium, 29g carbs, 1g fiber, 15g sugars, 4g protein
Sizzling Beef and Vegetable Kabobs
photo and recipe from kraftfoods.commakes: 6 servings, 2 kabobs each
WHAT YOU NEED:
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths
MAKE IT
PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard bag and marinade.
PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
How to Prevent Skewers from Burning
Presoak wooden skewers in water for 30 min. before using to prevent them from burning on the grill.
Blanching Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Nutrition Information (Per Serving)
Calories 160
Total fat 9 g
Saturated fat 2 g
Cholesterol 40 mg
Sodium 210 mg
Carbohydrate 4 g
Dietary fiber 1 g
Sugars 2 g
Protein 15 g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 10 %DV
Presoak wooden skewers in water for 30 min. before using to prevent them from burning on the grill.
Blanching Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Nutrition Information (Per Serving)
Calories 160
Total fat 9 g
Saturated fat 2 g
Cholesterol 40 mg
Sodium 210 mg
Carbohydrate 4 g
Dietary fiber 1 g
Sugars 2 g
Protein 15 g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 10 %DV
Portabella Burgers with Avocado Spread
recipe and photo from allrecipes.comINGREDIENTS (Nutrition)
4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoon minced garlic
4 whole grain hamburger buns, toasted
4 roasted red peppers
DIRECTIONS
1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoon minced garlic
4 whole grain hamburger buns, toasted
4 roasted red peppers
DIRECTIONS
1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
3. Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
4. Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
5. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
6. Top with remaining sliced Avocado. Cover with tops of buns.
Servings Per Recipe: 4
Amount Per Serving
Calories: 395
Total Fat: 21.4g
Cholesterol: <>
Amount Per Serving
Calories: 395
Total Fat: 21.4g
Cholesterol: <>
Sodium: 1011mg
Total Carbs: 42.1g
Dietary Fiber: 9.2g
Protein: 11.8g
California Grilled Veggie Sandwich
recipe from Allrecipes.comINGREDIENTS (Nutrition)
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil.
Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese.
Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.
Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutritional Information
California Grilled Veggie Sandwich
Servings Per Recipe: 4
Amount Per Serving
Calories: 392
Total Fat: 23.8g
Cholesterol: 25mg
Sodium: 621mg
Total Carbs: 36.4g
Dietary Fiber: 3.5g
Protein: 9.2g
tomato-cheese ravioli soup
recipe from Cooking Light cookbook
1 (14.5 oz) can stewed tomatoes
1 (14.5 oz) can fat free, reduced sodium chicken broth or vegetable broth
(i used chicken broth, but i think the vegetable broth would be better)
1/2 tsp. dried Italian seasoning
3 cups frozen cheese ravioli or fresh cheese tortellini (about 12 oz)
1 small zucchini, sliced
1/4 tsp. freshly ground pepper
COMBINE first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. ADD ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or until pasta and zucchini are tender.
YIELD: 4 (1 1/4 cup) servings
per serving: calories 317 fat 6.3g protein 14.6g
1 (14.5 oz) can stewed tomatoes
1 (14.5 oz) can fat free, reduced sodium chicken broth or vegetable broth
(i used chicken broth, but i think the vegetable broth would be better)
1/2 tsp. dried Italian seasoning
3 cups frozen cheese ravioli or fresh cheese tortellini (about 12 oz)
1 small zucchini, sliced
1/4 tsp. freshly ground pepper
COMBINE first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. ADD ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or until pasta and zucchini are tender.
YIELD: 4 (1 1/4 cup) servings
per serving: calories 317 fat 6.3g protein 14.6g
baby food bars
recipe from my Aunt Cindy.
3 eggs, beaten well
1 1/4 c. oil
1 tsp. cinnamon
1 tsp. salt
2 c. sugar
2 c. flour
2 tsp. soda
4.5 oz jar each of strained carrots, apricots and applesauce
icing:
1/2 c. butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
sift dry ingredients together. combine cinnamon, salt, sugar, flour and soda; set aside. combine eggs and oil, beat well. add dry ingredients; mix well. beat in the baby food, divide equally between 2 lightly greased 9x13 inch pans. bake at 350 degrees for 20 - 25 minutes. don't overcook.
icing: soften cream cheese and butter. beat together. add sugar and vanilla. it's enough for both cakes.
3 eggs, beaten well
1 1/4 c. oil
1 tsp. cinnamon
1 tsp. salt
2 c. sugar
2 c. flour
2 tsp. soda
4.5 oz jar each of strained carrots, apricots and applesauce
icing:
1/2 c. butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
sift dry ingredients together. combine cinnamon, salt, sugar, flour and soda; set aside. combine eggs and oil, beat well. add dry ingredients; mix well. beat in the baby food, divide equally between 2 lightly greased 9x13 inch pans. bake at 350 degrees for 20 - 25 minutes. don't overcook.
icing: soften cream cheese and butter. beat together. add sugar and vanilla. it's enough for both cakes.
mediterranean chicken and pasta
4 servings
2 cups uncooked multigrain or whole wheat penne pasta (6 oz)
2 cups fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup grape tomatoes, halved
2 medium green onions, sliced (2 tablespoons)
1/4 cup chopped fresh or 2 tsp dried basil leaves
1/4 teaspoon crushed red pepper flakes
4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
1/2 cup crumbled feta cheese (2 oz)
2 cups fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup grape tomatoes, halved
2 medium green onions, sliced (2 tablespoons)
1/4 cup chopped fresh or 2 tsp dried basil leaves
1/4 teaspoon crushed red pepper flakes
4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
1/2 cup crumbled feta cheese (2 oz)
DIRECTIONS
1. cook pasta without salt as directed on pkg., adding broccoli during last 3 minutes of cooking time; drain.
2. meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is no longer pink in center. remove from skillet.
3. increase heat to medium-high. in same skillet, cook and stir mushrooms and garlic 2 minutes. stir in tomatoes, onions, basil and pepper flakes; cook and stir 1 minute longer.
4. in 2-cup glass measuring cup, mix cornstarch and broth until smooth. add to vegetable mixture in skillet. cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. stir in pasta mixture and chicken; cook and stir until thoroughly heated. sprinkle with cheese.
1. cook pasta without salt as directed on pkg., adding broccoli during last 3 minutes of cooking time; drain.
2. meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is no longer pink in center. remove from skillet.
3. increase heat to medium-high. in same skillet, cook and stir mushrooms and garlic 2 minutes. stir in tomatoes, onions, basil and pepper flakes; cook and stir 1 minute longer.
4. in 2-cup glass measuring cup, mix cornstarch and broth until smooth. add to vegetable mixture in skillet. cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. stir in pasta mixture and chicken; cook and stir until thoroughly heated. sprinkle with cheese.
1 serving: calories 420
banana cream supreme
(from pampered chef)
1 box of graham crackers
2 sticks of butter or marg.
1/4 cup sugar
1 lg. container cool whip
1 box instant vanilla pudding mix (3.4oz)
1 cup sour cream
3 bananas
1/2 cup chocolate chips or nuts (like sliced almonds)
from what i remember...
in large bowl, chop up graham crackers with the food chopper. melt butter and mix together with the sugar and graham crackers. press into a 13x9 inch pan (or smaller).
second layer: mix together cool whip, pudding and sour cream.
third layer: slice bananas using the egg slicer.
fourth layer: shave chocolate chips or sliced almonds).
1 box of graham crackers
2 sticks of butter or marg.
1/4 cup sugar
1 lg. container cool whip
1 box instant vanilla pudding mix (3.4oz)
1 cup sour cream
3 bananas
1/2 cup chocolate chips or nuts (like sliced almonds)
from what i remember...
in large bowl, chop up graham crackers with the food chopper. melt butter and mix together with the sugar and graham crackers. press into a 13x9 inch pan (or smaller).
second layer: mix together cool whip, pudding and sour cream.
third layer: slice bananas using the egg slicer.
fourth layer: shave chocolate chips or sliced almonds).
creamy mushroom & chicken soup
CREAMY MUSHROOM & CHICKEN SOUP
(recipe from Family Fun Magazine)
(recipe from Family Fun Magazine)
6 Tbsp. butter
1 medium onion, chopped
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream (i used whipping cream)
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken (i used Just Chicken from Trader Joe's)
In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.
Makes about 15 cups.
Nutritional Information:
Per serving (1 cup):
Calories 226
Total Fat 14 g (22% DV)
Saturated Fat 8g (39% DV)
Cholesterol 59 mg (20% DV)
Sodium 845 mg (35% DV)
Total Carbohydrate 14 g (5% DV)
Fiber 2g (7% DV)
Sugars 3g
Protein 12 g (24% DV)
Vitamin A 1484 IU (30% DV)
meatballs, mozzarella, marinara - oh my, calzone pie
another trader joe's recipe
1 pkg. trader joe's gourmet pie crust, thawed
1 cup organic basil marinara
1 pkg. frozen meatballs (meatless or turkey work too) thawed and quartered
1/2 cup shredded mozzarella cheese
follow the directions on pie crust packaging for double pie crust. while filling, first spoon 2 Tbs. of sauce on the pie crust and spread to cover. add meatballs and top with remaining sauce and cheese. continue with the rest of the directions on the package, baking 15-20 minutes or until top is golden.
(i baked it at 450 degrees, i believe that's what it said on the pie crust package - double check though)
1 pkg. trader joe's gourmet pie crust, thawed
1 cup organic basil marinara
1 pkg. frozen meatballs (meatless or turkey work too) thawed and quartered
1/2 cup shredded mozzarella cheese
follow the directions on pie crust packaging for double pie crust. while filling, first spoon 2 Tbs. of sauce on the pie crust and spread to cover. add meatballs and top with remaining sauce and cheese. continue with the rest of the directions on the package, baking 15-20 minutes or until top is golden.
(i baked it at 450 degrees, i believe that's what it said on the pie crust package - double check though)
quick-glazed carrots
makes: 4 servings
1 pound carrots, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
salt and freshly ground black pepper
1/3 cup water (or white wine or stock)
1 teaspoon freshly squeezed lemon juice (optional)
chopped fresh parsley, dill, mint or basil leaves for garnish (optional)
1. combine all the ingredients except the garnish in a saucepan no more than 6 inches across; add 1/3 water. bring to a boil, then cover and adjust the heat so the mixture simmers.
2. cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes. uncover and boil off the remaining liquid, then add the lemon juice, if you are using it. taste and adjust the seasoning; serve hot or within an hour or two, garnished with the herb if you like.
1 pound carrots, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
salt and freshly ground black pepper
1/3 cup water (or white wine or stock)
1 teaspoon freshly squeezed lemon juice (optional)
chopped fresh parsley, dill, mint or basil leaves for garnish (optional)
1. combine all the ingredients except the garnish in a saucepan no more than 6 inches across; add 1/3 water. bring to a boil, then cover and adjust the heat so the mixture simmers.
2. cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes. uncover and boil off the remaining liquid, then add the lemon juice, if you are using it. taste and adjust the seasoning; serve hot or within an hour or two, garnished with the herb if you like.
roasted asparagus
makes: 4 servings
1 1/2 to 2 pounds asparagus trimmed
1 to 2 tablespoons extra virgin olive oil
salt
lemon wedges for serving
1. preheat oven to 450 degrees.
2. put asparagus in a roasting pan, drizzle with oil and sprinkle with salt. put in oven.
3. roast, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. serve immediately, with lemon.
we really liked the lemon on it.
1 1/2 to 2 pounds asparagus trimmed
1 to 2 tablespoons extra virgin olive oil
salt
lemon wedges for serving
1. preheat oven to 450 degrees.
2. put asparagus in a roasting pan, drizzle with oil and sprinkle with salt. put in oven.
3. roast, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. serve immediately, with lemon.
we really liked the lemon on it.
white chicken chili
1lb ground chicken (we used ground turkey)
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin (didn't have this)
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
after we dished the chili into our own bowls, some of us added Tony's seasoning.
1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.
High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.
Nutritional Information
1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 5 oz-equivalents Meat & Beans, 1 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.
creamy chicken primavera
this is a trader joe's recipe
1 pkg. Just Chicken
3 cups creamy Vegetable Bisque
1 pkg. Roasted Vegetables in Balsamic Butter Sauce
1 pkg. Rice or Noodles
Cook Fire Roasted Vegetables per package instructions. Cook Rice or Noodles per package too. While cooking, cube Just Chicken. Add Rice/Pasta, Chicken and Soup to the Vegetables. Reduce to Medium-Low and continue to cook until warm, about 5 minutes.
Serves: 4-6
My Notes: i used spiral pasta and should have started cooking that before starting the Fire Roasted Vegetables. for the pasta, i had to wait awhile to get the water to boil and then it has to cook for about 10 minutes (the vegetables only take about 5 minutes)
1 pkg. Just Chicken
3 cups creamy Vegetable Bisque
1 pkg. Roasted Vegetables in Balsamic Butter Sauce
1 pkg. Rice or Noodles
Cook Fire Roasted Vegetables per package instructions. Cook Rice or Noodles per package too. While cooking, cube Just Chicken. Add Rice/Pasta, Chicken and Soup to the Vegetables. Reduce to Medium-Low and continue to cook until warm, about 5 minutes.
Serves: 4-6
My Notes: i used spiral pasta and should have started cooking that before starting the Fire Roasted Vegetables. for the pasta, i had to wait awhile to get the water to boil and then it has to cook for about 10 minutes (the vegetables only take about 5 minutes)
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