I got this recipe from Mr. Food on ABC 7 Chicago. It is super easy to make and is a great addition to a summer party.
1 container (15oz.) ricotta cheese
1 C. confectioners' sugar
1/4 C chopped maraschino cherries
1/4 C. chopped blanched almonds
1/4 C. miniature chocolate chips
1 9-in. chocolate graham cracker pie crust
In a large bowl, combine the ricotta cheese and confectioners' sugar; mix until smooth and well combined. Stir in the cherries, almonds and chocolate chips. Spoon into pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10 to 15 minutes before cutting. Cover and store any leftovers in the freezer.
Saturday, February 27, 2010
Chocolate Chip Cookies
This was my Grandma's recipe. I still have the recipe card she wrote out for me years ago...complete with butter stains.
3/4 C. brown sugar
3/4 C. white sugar
2 sticks margarine, softened
2 eggs, beaten
2 tbsp. hot water
1 tsp. baking soda, mixed in the water
1 tsp. vanilla
1/4 tsp. salt
2 1/2 C. flour
1/2 bag semi sweet morsels
Place 1-in. balls on a greased cookie sheet and bake in a 350* oven for 10-12 minutes.
3/4 C. brown sugar
3/4 C. white sugar
2 sticks margarine, softened
2 eggs, beaten
2 tbsp. hot water
1 tsp. baking soda, mixed in the water
1 tsp. vanilla
1/4 tsp. salt
2 1/2 C. flour
1/2 bag semi sweet morsels
Place 1-in. balls on a greased cookie sheet and bake in a 350* oven for 10-12 minutes.
Italian Meatballs
This recipe is the first one I ever created from scratch. It was a work in progress for a couple of years. I took a little bit from several different recipes and tried different combinations and cooking techniques until I had the following recipe. Not bad for an Irish lass!
3lb. ground meat--the best combo is 93% lean ground beef and ground pork 2:1
3/4 C. Parmasan cheese
3/4 C. seasoned bread crumbs
3 tbsp. parsley flakes, if you have fresh use 5 tbsp, chopped fine
1 tsp. garlic powder
1 tsp. onion powder
5 cloves garlc, minced
2 tsp. ground oregano
1 tsp. oregano leaves
2 tsp. Italian seasoning
2 tsp. basil
2 eggs beaten with 1/4 C. water
Use the biggest mixing bowl you own. Put all ingredients in the bowl and mix by hand.
It's messy but it is the best way to do it. If your mixture seems wet, add some more bread crumbs.
Once everything is mixed together, roll into meatballs the size of golf balls. Bake in a pan sprayed with Pam for 18-20 minutes. The meatballs freeze nicely.
Also, it's OK if you just use ground beef but use the 93% lean.
3lb. ground meat--the best combo is 93% lean ground beef and ground pork 2:1
3/4 C. Parmasan cheese
3/4 C. seasoned bread crumbs
3 tbsp. parsley flakes, if you have fresh use 5 tbsp, chopped fine
1 tsp. garlic powder
1 tsp. onion powder
5 cloves garlc, minced
2 tsp. ground oregano
1 tsp. oregano leaves
2 tsp. Italian seasoning
2 tsp. basil
2 eggs beaten with 1/4 C. water
Use the biggest mixing bowl you own. Put all ingredients in the bowl and mix by hand.
It's messy but it is the best way to do it. If your mixture seems wet, add some more bread crumbs.
Once everything is mixed together, roll into meatballs the size of golf balls. Bake in a pan sprayed with Pam for 18-20 minutes. The meatballs freeze nicely.
Also, it's OK if you just use ground beef but use the 93% lean.
Chicken Souvlaki with Tzatziki sauce
Opa!! This was a huge success tonight. I even got Chris to thoroughly enjoy 2 vegetables that each have more than 3 syllables! I used my Foreman grill but I am sure this will be a fan favorite on the outdoor grill all summer.
Souvlaki
3 tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-in pieces
1 medium zucchini, quartered length wise and cut into 1/2-in thick slices
cooking spray
Tzatziki sauce
1/2 C. cucumber, peeled, seeded, and shredded
1/2 C. plain lowfat yogurt
1 tbsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
To prepare souvlaki, combine the first 5 ingredients in a zip top plastic bag; seal and shake to combine. Marinate chicken in refrigerator for at least 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini alternately onto 8-in. skewers.
Heat a grill pan or grill. Add skewers; cook 8 minutes or until chicken is done; turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, lemon juice, salt and garlic clove; stirring well. Serve tzatziki sauce with souvlaki.
Souvlaki
3 tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-in pieces
1 medium zucchini, quartered length wise and cut into 1/2-in thick slices
cooking spray
Tzatziki sauce
1/2 C. cucumber, peeled, seeded, and shredded
1/2 C. plain lowfat yogurt
1 tbsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
To prepare souvlaki, combine the first 5 ingredients in a zip top plastic bag; seal and shake to combine. Marinate chicken in refrigerator for at least 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini alternately onto 8-in. skewers.
Heat a grill pan or grill. Add skewers; cook 8 minutes or until chicken is done; turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, lemon juice, salt and garlic clove; stirring well. Serve tzatziki sauce with souvlaki.
Sunday, February 21, 2010
Spiked Chocolate Truffles
These truffles are for kids over 21.
9oz. bittersweet, semisweet, or milk chocolate, finely chopped
1/2 C. heavy cream
2 tbsp. of your favorite liqueur such as Grand Marnier, Chambord, dark rum, bourbon.
1/3 C. cocoa powder, sifted, plus additional as needed for dusting hands
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Add the liqueur and stir to combine. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatings in variation #1.
9oz. bittersweet, semisweet, or milk chocolate, finely chopped
1/2 C. heavy cream
2 tbsp. of your favorite liqueur such as Grand Marnier, Chambord, dark rum, bourbon.
1/3 C. cocoa powder, sifted, plus additional as needed for dusting hands
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Add the liqueur and stir to combine. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatings in variation #1.
Basic Chocolate Truffles
I went to a chocolate class last week and we made these truffles as well as others I will post here. I never knew they were this easy to make. Our chef/professor told us that for the very best truffles you need to start with the very best chocolate.
8oz. semisweet or milk chocolate, finely chopped
1/2 C. heavy cream
1/3 C/ cocoa powder, sifted, plus additional for rolling truffles
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatins in variation #1.
8oz. semisweet or milk chocolate, finely chopped
1/2 C. heavy cream
1/3 C/ cocoa powder, sifted, plus additional for rolling truffles
1. Place the chopped chocolate in a medium mixing bowl and set aside
2. In a small sauce pan, over medium high heat, heat the cream to just below the boil. Pour the cream over the chocolate and let sit covered for 5 minutes. Whisk the chocolate mixture until smooth. Cool the truffle mixture (ganache) for 2-3 hours at room temperature or 30-45 minutes in the refrigerator.
3. Remove the ganache from the refrigerator. Usint a small scoop, scoop out about 1 tablesponn of the ganache for each truffle. Then roll each ball between the palms of your hands to form round balls. Note: Dusting the palms of your hands with cocoa powder before rolling the truffles will make them easier to handle. Place the truffles on a platter or parchment lined baking pan and return to the refrigerator to let them harden completely.
4. Roll the truffles in cocoa powder, for a more uniform appearance, roll each truffle twice. Place the finished truffles in a fine mesh strainer, a few at a time, shaking gently to remove the excess cocoa powder.
5. Place the truffles in candy papers; store in a tin or plastic container with a tight fitting lid, in the refrigerator or at cool room temperature, for up to a week. If the truffles are stored in the refrigerator, remove from the refrigerator 15 to 20 minutes before serving to allow them to come to room temperature.
Tips:
Instead of scooping the ganache, you can spoon the chilled truffle mixture into a pastry bag fitted with a plain #4 tip and pipe walnut size mounds onto a parchment lined baking sheet. Refrigerate for 10 to 15 minutes (the truffles will have begun to harden), then roll the truffles into balls and refrigerate before dipping and coating. This is great for a large number of truffles.
If your hands are very warm, hold them under cold, running water for a minute or two or press them against the inside wall of your refrigerator or freezer to cool them. Dry them very thoroughly before dusting them with cocoa powder.
Variation #1 In step 5, instead of rolling the truffles in cocoa powder, roll them in finely ground toasted nuts, chopped toasted coconut, confectioners' sugar or finely ground cookie crumbs.
Variation #2 In step 5, dip the truffles in tempered or melted chocolate; allow it to begin to set before rolling in cocoa powder or any of the coatins in variation #1.
Pizza Dough
This recipe is from my WW cookbook. I have made it several times and the best piece of advice I can give is to spray Pam on your hands prior to handling the dough. Also, while the recipe calls for using your food processor, I get better results using the dough hook on my stand mixer. Also, make sure your dough is at room temperature when you go to work with it; it's easier that way.
1 1/2 C. warm (105-115*F) water
1 tsp. sugar
1 package active dry yeast
1 tbsp. olive oil
4 1/4 C. all purpose flour
1 1/2 tsp. salt
In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
In a food processor (use your stand mixer) combine the flour and salt. With the machine runnine scrape the yeast mixture into the flour mixture and let it combine until the dough forms a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip close freezer bags at this point or use as directed in your favorite pizza recipe.
1 1/2 C. warm (105-115*F) water
1 tsp. sugar
1 package active dry yeast
1 tbsp. olive oil
4 1/4 C. all purpose flour
1 1/2 tsp. salt
In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
In a food processor (use your stand mixer) combine the flour and salt. With the machine runnine scrape the yeast mixture into the flour mixture and let it combine until the dough forms a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip close freezer bags at this point or use as directed in your favorite pizza recipe.
Beef Stew
This recipe is also from my WW cookbook. It works great in a crockpot for 8-10 hours. I make my veggies chunkier when I am using the crockpot so I don't have a big pile of mush...just add the peas in with about 30-40 minutes to go. This was a big hit for my Mom's birthday this year!
4 tsp. olive oil
1 shallot, finely chopped
1 tbsp. finely chopped carrot
1 tbsp. finely chopped celery
1lb. beef roast or 1lb. stew meat
1 C. chopped canned plum tomatoes
1/2 C. dry red wine
1 tsp. finely chopped fresh thyme or 1/2 tsp. dried
1 bay leaf
1/2 tsp. salt
Freshly ground pepper to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1in. pieces
4 medium potatoes, peeled and cut into 1in. cubes
1 C. hot water
1 tbsp. finely chopped flat leaf parsley
1 tbsp. finely chopped fresh oregano or marjoram
In a medium nonstock Dutch oven or heavy saucepan, heat the oil. Saute the finely chopped onion, carrot and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt and pepper, bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes. Add the pear; onions, carrot chunks, potatoes, and water. Cook, covered, 40 minutes.
Stir in the peas, cook 4 minutes, then add the parsley and oregano and cook 1 minute longer. Discard bay leaf.
4 tsp. olive oil
1 shallot, finely chopped
1 tbsp. finely chopped carrot
1 tbsp. finely chopped celery
1lb. beef roast or 1lb. stew meat
1 C. chopped canned plum tomatoes
1/2 C. dry red wine
1 tsp. finely chopped fresh thyme or 1/2 tsp. dried
1 bay leaf
1/2 tsp. salt
Freshly ground pepper to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1in. pieces
4 medium potatoes, peeled and cut into 1in. cubes
1 C. hot water
1 tbsp. finely chopped flat leaf parsley
1 tbsp. finely chopped fresh oregano or marjoram
In a medium nonstock Dutch oven or heavy saucepan, heat the oil. Saute the finely chopped onion, carrot and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt and pepper, bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes. Add the pear; onions, carrot chunks, potatoes, and water. Cook, covered, 40 minutes.
Stir in the peas, cook 4 minutes, then add the parsley and oregano and cook 1 minute longer. Discard bay leaf.
Classic Pot Roast
This recipe came from my WW New Complete Cookbook. I am entering it as written and will note my revisions as I go.
2 tbsp. + 2 tsp. olive oil
2lbs bottom or top round bonelss beef roast, trimmed of all visible fat
2 onions finely chopped---I only use 1
1/2 carrot finely chopped---I used 8 baby carrots
1 celery stalk, finely chopped--I used 3 stalks
2 garlic cloves, minced
1 1/2 tsp. finely chopped fresh rosemary or 1/2 tsp. dried---I used about half
1 1/2 tsp. finely chopped fresh sage or 1/2 tsp. dried
6 juniper berries crushed (optional)---I didn't use them
1/2 C. dry red wine---I used chianti
1 can chopped plum tomatoes with juice---I used a 14oz. can
1 C. low sodium beef broth
1/2 tsp. salt
freshly ground pepper to taste
In a large nonstick saucepan or Dutch oven over medium heat, heat the oil. Add the roast and brown on all sides, about 6 minutes. Transfer the roast to a plate. Add the onions, carrot, celery, garlic, rosemary, sage and juniper to the pan. Saute, stirring constantly until the vegetables are golden and fragrant, about 10 minutes.
Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of the pan. Return the roast and cook 2 minutes. Stir in the tomatoes, stock, salt and pepper (the liquid should cover only about 1/3 of the meat); partially cover the pan and bring to a boil. Reduce the heat, cover and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours.
Slice the meat thinly across the grain. Skim the fat from the gravy. Return the mat to the gravy in the pot and reheat over low heat. If you desire a thicker gravy, boil the gravy over high heat for a minute or two, keeping the sliced meat warm.
I have made this recipe in a crock pot for about 6-8 hours on low and it worked well too.
2 tbsp. + 2 tsp. olive oil
2lbs bottom or top round bonelss beef roast, trimmed of all visible fat
2 onions finely chopped---I only use 1
1/2 carrot finely chopped---I used 8 baby carrots
1 celery stalk, finely chopped--I used 3 stalks
2 garlic cloves, minced
1 1/2 tsp. finely chopped fresh rosemary or 1/2 tsp. dried---I used about half
1 1/2 tsp. finely chopped fresh sage or 1/2 tsp. dried
6 juniper berries crushed (optional)---I didn't use them
1/2 C. dry red wine---I used chianti
1 can chopped plum tomatoes with juice---I used a 14oz. can
1 C. low sodium beef broth
1/2 tsp. salt
freshly ground pepper to taste
In a large nonstick saucepan or Dutch oven over medium heat, heat the oil. Add the roast and brown on all sides, about 6 minutes. Transfer the roast to a plate. Add the onions, carrot, celery, garlic, rosemary, sage and juniper to the pan. Saute, stirring constantly until the vegetables are golden and fragrant, about 10 minutes.
Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of the pan. Return the roast and cook 2 minutes. Stir in the tomatoes, stock, salt and pepper (the liquid should cover only about 1/3 of the meat); partially cover the pan and bring to a boil. Reduce the heat, cover and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours.
Slice the meat thinly across the grain. Skim the fat from the gravy. Return the mat to the gravy in the pot and reheat over low heat. If you desire a thicker gravy, boil the gravy over high heat for a minute or two, keeping the sliced meat warm.
I have made this recipe in a crock pot for about 6-8 hours on low and it worked well too.
Thursday, February 18, 2010
Chicken Tetrazzini
This recipe is from another dear friend. I love making and and it tastes fabulous but I guarantee you will use every pot, pan and bowl in your kitchen. Also, this is NOT WW friendly.
Step 1
3lbs chicken breasts
Water to cover chicken
salt, minced onion and pepper to taste
Steam chicken in water with salt, onion, pepper about 1 hour. Let cool, cut into pieces, removing bones if you use bone in breasts.
Step 2
Sauce
1/2 C. melted butter
3/4 C. flour
1 C. warm cream or milk (Use the cream!)
2 C. warm chicken stock
1 1/2 tsp. salt
Use stock for sauce. Blend flour into butter. Slowly add cream and stock stirring constantly. Cook till thick, then add salt.
Step 3
1/2lb spaghetti
salt, butter, parmasan cheese to taste
Cook spaghetti according to package directions. Drain and rinse. Add salt, 2 tbsp butter and Parmasan cheese. Add sauce and chicken and mix thoroughly
Step 4
1/2 tsp. minced onion
1 small jar muchrooms
2 tbsp butter
salt, pepper, garlic salt to taste
2 tbsp Parmasan cheese
Saute mushrooms and onion in butter, add salt, pepper, garlic salt and Parmasan.
Pour and spread spaghetti mixture into baking dish or casserole. Over this place mushrooms and sprinkle with Parmasan. Bake at 350 degrees for 30 minutes. Serves 4-6 people.
Step 1
3lbs chicken breasts
Water to cover chicken
salt, minced onion and pepper to taste
Steam chicken in water with salt, onion, pepper about 1 hour. Let cool, cut into pieces, removing bones if you use bone in breasts.
Step 2
Sauce
1/2 C. melted butter
3/4 C. flour
1 C. warm cream or milk (Use the cream!)
2 C. warm chicken stock
1 1/2 tsp. salt
Use stock for sauce. Blend flour into butter. Slowly add cream and stock stirring constantly. Cook till thick, then add salt.
Step 3
1/2lb spaghetti
salt, butter, parmasan cheese to taste
Cook spaghetti according to package directions. Drain and rinse. Add salt, 2 tbsp butter and Parmasan cheese. Add sauce and chicken and mix thoroughly
Step 4
1/2 tsp. minced onion
1 small jar muchrooms
2 tbsp butter
salt, pepper, garlic salt to taste
2 tbsp Parmasan cheese
Saute mushrooms and onion in butter, add salt, pepper, garlic salt and Parmasan.
Pour and spread spaghetti mixture into baking dish or casserole. Over this place mushrooms and sprinkle with Parmasan. Bake at 350 degrees for 30 minutes. Serves 4-6 people.
Mashed Sweet Potatoes
I wanted to try something different, these potatoes are delicious and a great alternative or addition to regular mashed.
3lbs sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 C. chicken stock
1/2 C. brown sugar
1/2 tsp. grated nutmeg
salt and pepper
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest to taste. Mash to combine spices and serve.
3lbs sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 C. chicken stock
1/2 C. brown sugar
1/2 tsp. grated nutmeg
salt and pepper
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest to taste. Mash to combine spices and serve.
Oyster Crackers
A dear friend gave me this recipe years ago. It is a holiday favorite. Oh and you can't just eat one; I have a hard time not eating the whole container in one sitting!
3/4 C. salad oil
1 bag oyster crackers
1 envelope Hidden Valley Ranch salad dressing (original in the green envelope, not the dip)
1/2 tsp. dill weed
1/4 tsp. lemon pepper
1/4 tsp garlic powder
Mix oil, spices, and Hidden Valley together. Pour over crackers. Mix gently. Spread on cookie sheets (I use 2) and bake in a preheated 275 degree oven for 15-20 minutes unit just starting to brown lightly or crackers are dry. Cool and keep in airtight containers. They stay fresh forever but they won't last that long!
3/4 C. salad oil
1 bag oyster crackers
1 envelope Hidden Valley Ranch salad dressing (original in the green envelope, not the dip)
1/2 tsp. dill weed
1/4 tsp. lemon pepper
1/4 tsp garlic powder
Mix oil, spices, and Hidden Valley together. Pour over crackers. Mix gently. Spread on cookie sheets (I use 2) and bake in a preheated 275 degree oven for 15-20 minutes unit just starting to brown lightly or crackers are dry. Cool and keep in airtight containers. They stay fresh forever but they won't last that long!
Chicken Rio Grande
This is one of Chris' recipes. It's his FAVORITE chicken recipe. I like it too. LOL
4 large chicken breasts or 6-8 small ones
2 tsp. salt
1/2 tsp. Italian seasoning
2 tbsp. minced onion
1/4 tsp. minced garlic
1 C. chicken broth
2/3 C. flour
1/2 tsp. pepper
1/4 tsp. mace
2 tsp. chili powder
Dredge chicken in the flour, salt, pepper, Italian seasoning and mace mixture. Brown chicken in a skillet. Add onion, garlc, chicken broth and chili powder and simmer for 20 minutes.
4 large chicken breasts or 6-8 small ones
2 tsp. salt
1/2 tsp. Italian seasoning
2 tbsp. minced onion
1/4 tsp. minced garlic
1 C. chicken broth
2/3 C. flour
1/2 tsp. pepper
1/4 tsp. mace
2 tsp. chili powder
Dredge chicken in the flour, salt, pepper, Italian seasoning and mace mixture. Brown chicken in a skillet. Add onion, garlc, chicken broth and chili powder and simmer for 20 minutes.
Saturday, February 13, 2010
Quick and Spicy Tomato Soup
I took this recipe from Giada De Laurentiis and used vegetable broth to make it completely meat free. This is also a WW friendly recipe.
Quick and Spicy Tomato Soup
3 tbsp. olive oil
2 carrots peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 26oz. jar marinara sauce
2 14oz. cans chicken broth
1 15oz. can cannellini beans, drained and rinsed
1/2 tsp. red pepper flakes
1/2 C. pastina or any small pasta
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Warm the olive oil in a large soup pot over medium high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Quick and Spicy Tomato Soup
3 tbsp. olive oil
2 carrots peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 26oz. jar marinara sauce
2 14oz. cans chicken broth
1 15oz. can cannellini beans, drained and rinsed
1/2 tsp. red pepper flakes
1/2 C. pastina or any small pasta
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Warm the olive oil in a large soup pot over medium high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Turkey Barley Soup
This is a WW friendly recipe. It is also a nice hearty lunch in the winter months. You can sub ground beef for the ground turkey if you like. A shout out to Rita for this recipe.
Turkey Barley Soup
1lb. ground turkey
3 14 1/2oz. cans low sodium beef broth
1 28oz. can diced tomatoes
3-4 carrots, sliced
3-4 celery ribs, sliced
8 tbsp. barley
1 bay leaf
1 tsp. dried thyme
1 tbsp. dried parsley
1/2 tsp. pepper
1 tsp. salt
Brown turkey in a little olive oil.
Mix all ingredients together except the barley. Put barley in the soup 45 minutes to 1 hour before serving.
Put all ingredients in the crock pot. Cook for 3 hours on high or 6-8 hours on low.
Turkey Barley Soup
1lb. ground turkey
3 14 1/2oz. cans low sodium beef broth
1 28oz. can diced tomatoes
3-4 carrots, sliced
3-4 celery ribs, sliced
8 tbsp. barley
1 bay leaf
1 tsp. dried thyme
1 tbsp. dried parsley
1/2 tsp. pepper
1 tsp. salt
Brown turkey in a little olive oil.
Mix all ingredients together except the barley. Put barley in the soup 45 minutes to 1 hour before serving.
Put all ingredients in the crock pot. Cook for 3 hours on high or 6-8 hours on low.
Instant Potato Gnocchi w/ Ragu Bolognese
Chris and I made this for our Valentine's Day at home meal this year. They were awesome together. The gnocchi came from taste of Home's Healthy Cooking and the bolognese came from Taste of Home. We may try the gnocchi with some chopped fresh basil once spring alllows the herb garden on our deck. The only thing I would change about the bolognese would be I would cook it longer than it calls for, the longer the flavors meld, the better.
Instant Potato Gnocchi
1 C. mashed potato flakes
1 C. boiling water
1 egg beaten
1 1/2 C. all purpose flout
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 cups of water
pasta sauce of your choice
grated parmasan cheese, optional
Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flur and seasonings. In a lightly floured surface, knead 10-12 times forming a soft dough.
Divide dough into 4 portions, roll each portion into a 1/2 inch thick rope, cut into 3/4 inch pieces. Press and roll each piece with a lightly floured fork.
In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired.
Don't be afraid of the long ingredient list in this recipe. It's really easy.
Ragu Bolognese
1lb. ground beef
1/2lb. ground pork
1/4lb. bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 C. dry red wine or beef broth
1 28oz. can crushed tomatoes
1 15oz. can tomato sauce
2 tbsp. tomato paste
2 bay leaves
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp each ground cumin, nutmeg and pepper
1/2 C. heavy whipping cream
2 tbsp. butter
2 tbsp. fresh parlsey
1/2 C. grated Parmasan cheese
Hot cooked pasta and additonal Parmasan cheese
In a Dutch oven, cook the beef, pork, bacon, onions, celery, and carrots over medium heat until meat is no tlonger pink; drain, Add garlic; cook 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.
Stir in the tomatoes, tomato sauce, tomato paste, bay leave, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1 1/2 to 2 hours or until thickened, stirring occasionally. Discard bay leaves. Add the cream, butter and parlsey; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese.
Instant Potato Gnocchi
1 C. mashed potato flakes
1 C. boiling water
1 egg beaten
1 1/2 C. all purpose flout
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 cups of water
pasta sauce of your choice
grated parmasan cheese, optional
Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flur and seasonings. In a lightly floured surface, knead 10-12 times forming a soft dough.
Divide dough into 4 portions, roll each portion into a 1/2 inch thick rope, cut into 3/4 inch pieces. Press and roll each piece with a lightly floured fork.
In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired.
Don't be afraid of the long ingredient list in this recipe. It's really easy.
Ragu Bolognese
1lb. ground beef
1/2lb. ground pork
1/4lb. bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 C. dry red wine or beef broth
1 28oz. can crushed tomatoes
1 15oz. can tomato sauce
2 tbsp. tomato paste
2 bay leaves
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp each ground cumin, nutmeg and pepper
1/2 C. heavy whipping cream
2 tbsp. butter
2 tbsp. fresh parlsey
1/2 C. grated Parmasan cheese
Hot cooked pasta and additonal Parmasan cheese
In a Dutch oven, cook the beef, pork, bacon, onions, celery, and carrots over medium heat until meat is no tlonger pink; drain, Add garlic; cook 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.
Stir in the tomatoes, tomato sauce, tomato paste, bay leave, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1 1/2 to 2 hours or until thickened, stirring occasionally. Discard bay leaves. Add the cream, butter and parlsey; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese.
Monday, February 8, 2010
Sour Cream Coffee Cake
This recipe is from a Weight Watchers cook book. I don't use fat free sour cream because I figure if you're going to use sour cream, you need to go big or go home!
1 large egg
2 tbsp. canola oil
3/4 C. granulated sugar
1/2 C. sour cream
1/3 C. low fat buttermilk
2 1/3 C. all purpose flour
1 tbsp. baking powder
1/2 tsp. cinnamon or Chinese five spice powder
1 1/2 C. fresh blueberries
1/4 C. packed dark bron sugar
1 tsp. grated orange zest
2 tbsp. butter
Preheat the over to 350 degrees. Spray a 7X11 inch baking dish with nonstick spray.
In a small bowl, combine the egg, oil and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder and the cinnamon. Mix in the egg mixture. Pour the batter into the baking dish, then scatter the blueberries on top.
In a small bowl, combine the brown sugar, orange zest, butter and the remaining 1/3 C. of flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool slightly.
1 large egg
2 tbsp. canola oil
3/4 C. granulated sugar
1/2 C. sour cream
1/3 C. low fat buttermilk
2 1/3 C. all purpose flour
1 tbsp. baking powder
1/2 tsp. cinnamon or Chinese five spice powder
1 1/2 C. fresh blueberries
1/4 C. packed dark bron sugar
1 tsp. grated orange zest
2 tbsp. butter
Preheat the over to 350 degrees. Spray a 7X11 inch baking dish with nonstick spray.
In a small bowl, combine the egg, oil and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder and the cinnamon. Mix in the egg mixture. Pour the batter into the baking dish, then scatter the blueberries on top.
In a small bowl, combine the brown sugar, orange zest, butter and the remaining 1/3 C. of flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool slightly.
Saturday, February 6, 2010
Cooking like Crazy
It's funny how much pleasure I get from cooking. I love to plan meals and try new recipes. I have been thinking for a while about doing a blog of recipes to have a place to store my favorites instead of page 64 of this cookbook and 136 of that cookbook, on a random index card or the back of a shopping list. I cook more in the winter. It seems to make my house cozier when there is soup simmering and brownies in the oven. For those who don't know Chris is my hubby...he share the kitchen and the love of cooking. I hope at some point he'll post a recipe or two. If not, I'll be sure and credit him when I post some of his best dishes. Enjoy!!
Bucket of Beef
I have made this for years. It couldn't be easier. It is a fan favorite in my family served with French rolls, cole slaw, chips, macaroni salad, the list goes on and on.
1 3-4lb beef roast trimmed of excess fat
1 envelope Italian dressing mix
1 14oz can beef broth
Place roast into crock pot. Sprinkle with dressing mix, add broth. Cook on low for 8-10 hours until meat can be shredded with a fork.
If you prefer your beef spicier, add a jar of giardinara, hot or mild.
1 3-4lb beef roast trimmed of excess fat
1 envelope Italian dressing mix
1 14oz can beef broth
Place roast into crock pot. Sprinkle with dressing mix, add broth. Cook on low for 8-10 hours until meat can be shredded with a fork.
If you prefer your beef spicier, add a jar of giardinara, hot or mild.
Prairie Land Pot Roast
This is a kraftfoods.com recipe. The recipe is written for a Dutch oven but it works in a crock pot as well.
1 boneless beef blade roast (2lb)
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. Kraft Catalina dressing, divided
2 large onions sliced
2lb. Yukon gold potatoes, peeled, cut into 2-in pieces
1lb. carrots peeled, cut into 1-in pieces
1 can low sodium beef broth
2 tbsp. chopped fresh parsley
Season both sides of roast with salt and pepper. Brown meat in a large heavy pot or Dutch oven on high heat with 1/4 C. of the dressing turning to brown all sides. Add onions, stir to brown.
Add remaining dressing, potatoes, carrots and broth. Bring to boil, cover. Reduce heat to low. Simmer 1.5-2 hours or until meat and veggies are tender.
Remove meat from pan. Slice meat thinly against the grain. Serve meat and veggies topped with pan gravy. Sprinkle with chopped parsley just before serving.
If you would like to use your crockpot for this, brown the meat and onions in a Dutch over then transfer meat, onions, carrots and potatoes to the crockpot and add the broth. Cook on low 6-8 hours.
1 boneless beef blade roast (2lb)
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. Kraft Catalina dressing, divided
2 large onions sliced
2lb. Yukon gold potatoes, peeled, cut into 2-in pieces
1lb. carrots peeled, cut into 1-in pieces
1 can low sodium beef broth
2 tbsp. chopped fresh parsley
Season both sides of roast with salt and pepper. Brown meat in a large heavy pot or Dutch oven on high heat with 1/4 C. of the dressing turning to brown all sides. Add onions, stir to brown.
Add remaining dressing, potatoes, carrots and broth. Bring to boil, cover. Reduce heat to low. Simmer 1.5-2 hours or until meat and veggies are tender.
Remove meat from pan. Slice meat thinly against the grain. Serve meat and veggies topped with pan gravy. Sprinkle with chopped parsley just before serving.
If you would like to use your crockpot for this, brown the meat and onions in a Dutch over then transfer meat, onions, carrots and potatoes to the crockpot and add the broth. Cook on low 6-8 hours.
Gorgonzola Topped Pork Tenderloin
This was a surprise find. It is delicious with polenta, mashed potatoes or roasted potatoes.
1 (1lb) pork tenderloin, trimmed and cut crosswise into 4 pieces
1 tsp. vegetable oil
Cooking spray
2 tsp. minced garlic
1/2 tsp. black pepper
1/4 tsp. salt
1/2 C. beef broth
1/4 C. dry red wine
2 tbsp. crumbled Gorgonzola or other bleu cheese
Place the pork between 2 sheets of heavy duty plastic wrap; pound to a 1 inch thickness using a meat mallet or rolling pin.
Heat oil in a large skillet coated with cooking spray over medium high heat. Combine garlic, pepper and salt, rub over both sides of pork. Add pork to pan and cook 5 minutes on each side or until done. Remove the pork from pan and keep warm.
Add broth and wine to skillet scraping the pan to loosen browned bits. Increase heat to high and cook until reduced to 1/3 C. (about 6 minutes). Spoon sauce over pork; sprinkle with cheese.
Makes 4 servings.
1 (1lb) pork tenderloin, trimmed and cut crosswise into 4 pieces
1 tsp. vegetable oil
Cooking spray
2 tsp. minced garlic
1/2 tsp. black pepper
1/4 tsp. salt
1/2 C. beef broth
1/4 C. dry red wine
2 tbsp. crumbled Gorgonzola or other bleu cheese
Place the pork between 2 sheets of heavy duty plastic wrap; pound to a 1 inch thickness using a meat mallet or rolling pin.
Heat oil in a large skillet coated with cooking spray over medium high heat. Combine garlic, pepper and salt, rub over both sides of pork. Add pork to pan and cook 5 minutes on each side or until done. Remove the pork from pan and keep warm.
Add broth and wine to skillet scraping the pan to loosen browned bits. Increase heat to high and cook until reduced to 1/3 C. (about 6 minutes). Spoon sauce over pork; sprinkle with cheese.
Makes 4 servings.
Summertime Tomato Sauce
I created this when my Mom gave me more tomatoes than I could eat at one time. I didn't want them to go to waste! You cannot beat the taste of fresh tomatoes.
6-8 garden fresh tomatoes
Fresh basil
onion
garlic
oregano (both leaves and crushed)
olive oil
Italian seasoning
Parmasan cheese
sugar
red wine
salt
fresh cracked black pepper
You'll notice there aren't measurements. This is a taste as you go recipe.
Score the bottoms of the tomatoes and throw them into a pot of boiling water for 5-7 minutes. Drain. Using rubber gloves, peel the tomatoes and pull out as many seeds as possible, set tomatoes aside. In a large skillet, saute the onion and garlic (I start with one small chopped onion and 3 cloves of garlic) in a drizzle of olive oil until the onion is translucent. Add in the chopped up peeled tomatoes. Cook down for about 10 minutes adding in some chopped fresh basil, oregano, Italian seasoning, sugar, red wine, Parmasan cheese. Taste after each add, add more if necessary. You'll know. I fiddled with this as I went and I have made it several times. Each time you work for a while and then everything just melds. When you achieve the taste you want, cool the mixture and either pour it into a food processor and pulse until smooth or if you have an imersion blender, blend until smooth. This can be frozen and is delicious as a base for regular spaghetti sauce, pizza sauce, vodka sauce or arrabiata sauce.
6-8 garden fresh tomatoes
Fresh basil
onion
garlic
oregano (both leaves and crushed)
olive oil
Italian seasoning
Parmasan cheese
sugar
red wine
salt
fresh cracked black pepper
You'll notice there aren't measurements. This is a taste as you go recipe.
Score the bottoms of the tomatoes and throw them into a pot of boiling water for 5-7 minutes. Drain. Using rubber gloves, peel the tomatoes and pull out as many seeds as possible, set tomatoes aside. In a large skillet, saute the onion and garlic (I start with one small chopped onion and 3 cloves of garlic) in a drizzle of olive oil until the onion is translucent. Add in the chopped up peeled tomatoes. Cook down for about 10 minutes adding in some chopped fresh basil, oregano, Italian seasoning, sugar, red wine, Parmasan cheese. Taste after each add, add more if necessary. You'll know. I fiddled with this as I went and I have made it several times. Each time you work for a while and then everything just melds. When you achieve the taste you want, cool the mixture and either pour it into a food processor and pulse until smooth or if you have an imersion blender, blend until smooth. This can be frozen and is delicious as a base for regular spaghetti sauce, pizza sauce, vodka sauce or arrabiata sauce.
Penne with Vodka Sauce
This is a Giada De Laurentiis recipe from foodnetwork.com. I have also made this using garden fresh tomatoes in the summertime. So so good!
1 quart simple tomato sauce, recipe follows or store bought tomato sauce blended until smooth.
1 C. vodka
1/2 C. heavy cream at room temperature
1/2 C. grated Parmasan
1 lb. penne pasta
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the crean into the tomato and vodka sauce. Simmer over a low heat until the sauce is heated through. Stir in the Parmasan cheese until melted and well blended.
Meanwhile cook the pasta in a large pot of boiling salted water until al dente; about 8 minutes. Drain the pasta and transfer it to the pan with the sauce and toss to coat.
See also Summertime Tomato Sauce.
1 quart simple tomato sauce, recipe follows or store bought tomato sauce blended until smooth.
1 C. vodka
1/2 C. heavy cream at room temperature
1/2 C. grated Parmasan
1 lb. penne pasta
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the crean into the tomato and vodka sauce. Simmer over a low heat until the sauce is heated through. Stir in the Parmasan cheese until melted and well blended.
Meanwhile cook the pasta in a large pot of boiling salted water until al dente; about 8 minutes. Drain the pasta and transfer it to the pan with the sauce and toss to coat.
See also Summertime Tomato Sauce.
Chicken Tortilla Soup
This recipe is WW friendly. I often make a batch on a weekend and eat it for my lunches at work.
1 tsp. olive oil
1 C. chopped onion
2 garlic cloves minced
2 C. shredded cooked chicken breast (about 10oz.)
1 C. frozen whole kernel corn
1/4 C. dry white wine
1 tbsp. chopped seeded jalepeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 (14.25 oz) cans no salt added chicken broth
1 (14.5 oz) can diced peeled tomatoes undrained
1 (10.75 oz) can condensed reduced fat/sodium tomato soup undiluted
1 1/4 C. crushed unsalted baked tortilla chips (about 16)
1/2 C. fat free sour cream
Heat oil in a Dutch oven over medium high heat. Add onion and garlic, saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup). Bring to a boil. Reduce heat and simmer 1 hour. Ladle soup into bowls, top with tortilla chips and sour cream.
Yield: 8 servings (1 cup of soup, 2 tablespoons chips, 1 tablespoon sour cream)
1 tsp. olive oil
1 C. chopped onion
2 garlic cloves minced
2 C. shredded cooked chicken breast (about 10oz.)
1 C. frozen whole kernel corn
1/4 C. dry white wine
1 tbsp. chopped seeded jalepeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 (14.25 oz) cans no salt added chicken broth
1 (14.5 oz) can diced peeled tomatoes undrained
1 (10.75 oz) can condensed reduced fat/sodium tomato soup undiluted
1 1/4 C. crushed unsalted baked tortilla chips (about 16)
1/2 C. fat free sour cream
Heat oil in a Dutch oven over medium high heat. Add onion and garlic, saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup). Bring to a boil. Reduce heat and simmer 1 hour. Ladle soup into bowls, top with tortilla chips and sour cream.
Yield: 8 servings (1 cup of soup, 2 tablespoons chips, 1 tablespoon sour cream)
So Much for New Years Resolutions!
OK, so I post a few recipes and 6 weeks go by. Oh, well, best laid plans... I will say that just because I am not posting regularly does not mean we're not eating. I've got some great new recipes to share. Just as an aside...as a card carrying member of Weight Watchers, some of these recipes are WW friendly and I will mark them as such. I am not going to point them for you though, you're on your own there.
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