QUICK AND EASY SOUTHWESTERN-STYLE WHITE CHICKEN CHILI

 

1 tbsp canola or coconut oil

4 skinless, boneless chicken breast halves, cubed
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium-size green bell pepper, chopped
1 can low-fat cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans cannellini beans, rinsed and drained
2 tbsp shredded cheese

In a 4-quart saucepan over medium-high heat, heat the oil; add the chicken pieces, chili powder, cumin, onion, and pepper. Cook until the chicken is cooked through and the veggies are tender; stir often during cooking.

Stir in the soup, water, corn, and beans; heat to a boil.  Reduce the heat to low, cover, and cook 5 minutes, stirring occasionally.

Ladle chili into serving bowls and sprinkle cheese over the top.

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BABY GERMAN PANCAKE

3 eggs, beaten

1/2 cup flour
1/4 tsp salt
1/2 cup milk
2 tbsp butter, melted

Slowly add the flour to the eggs, beating constantly. Stir in the remaining ingredients.

Grease a 10-inch ovenproof skillet; pour the batter into the cold pan.

Bake pancake at 450 degrees for 18 minutes; lower oven temperature to 350 degrees and bake 10 minutes more.

Serve with melted butter or sprinkled with powdered sugar.

Yield: 6 to 8 servings.

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MEATLESS TACO SOUP

 

2 garlic cloves, minced

1 medium-size yellow onion, chopped
2 tsp olive or coconut oil
3 cups vegetable broth
1 can black beans, rinsed
1 can diced Mexican-style tomatoes
1 1/2 cups your favorite picante sauce
1 cup uncooked whole-grain pasta
1 small green bell pepper, diced
1 packet taco seasoning mix
shredded low-fat Mexican blend or cheddar cheese for garnish, if desired
reduced-fat sour cream for garnish, if desired
crushed tortilla chips for garnish, if desired

Heat the oil in a large saucepan and saute the garlic and onion until onion is transparent. Add the remaining ingredients through the taco seasoning mix; stir to blend well.  Bring the mixture to a boil and cook about 10 minutes or so until the pasta is tender. Stir occasionally during the cooking time.

To serve, ladle into bowls and top with any of the garnishes as desired.

Note: This is my version of a Taco Soup recipe I saw in Taste of Home a few years ago.

RED POTATO SALAD

 

3 lbs red potatoes

water
1/3 cup olive oil
2 tbsp fresh lemon juice
2 tbsp mayonnaise
1 tsp dried oregano
1 tsp dry mustard
1 tsp salt
3 green onions, chopped
1/2 green bell pepper, chopped fine
2 tbsp chopped parsley
1/2 tsp freshly ground black pepper
salt to taste

Place the potatoes in a Dutch oven and add enough water to cover them. Bring the potatoes to a boil and cook 20 minutes or until tender but not mushy. Drain and cool.  Cut the potatoes into 1-inch cubes.

In a large mixing bowl stir together the oil, lemon juice, mayonnaise, oregano, mustard and 1 teaspoon salt, blending well.

Add the potatoes, onion, bell pepper, parsley, and freshly ground black pepper.  Add more salt, if desired. Toss gently to coat.

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COCONUT CHICKEN FINGERS

 

4 (1 1/2-lb) total skinless, boneless chicken breast halves, cut into 1/2-inch strips

1/2 tsp salt
1/4 tsp ground red pepper
1 cup brown rice flour
1 cup buttermilk
1 egg
1 1/2 cups unsweetened flaked coconut
3 tbsp canola oil

Sprinkle chicken with the salt and red pepper.

Place the flour in a pie plate or shallow dish.

Combine the buttermilk and egg in a shallow dish, stirring with a fork to mix well.

Place the coconut in another shallow dish.

Dredge the chicken strips in the flour; shake off excess.  Dip chicken into the egg/milk mixture and dredge in the coconut.

Heat the oil in a large skillet over medium-high heat, swirling to coat entire bottom of pan.  Add the chicken and cook 6-7 minutes or until done, turning to brown both sides.

Serve with a chili or other sauce, if desired.

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CRAB-RICE CAKE APPETIZERS

 

3/4 cup mayonnaise

3/4 cup sour cream
1 tbsp prepared horseradish
1 envelope Italian Salad Dressing Mix
1 cup water
1/2 tsp salt
dash of freshly ground black pepper
1 cup quick-cook rice
1/2 cup crabmeat or imitation crabmeat
2 eggs, well beaten
2 tbsp flour
1 tbsp chopped onion
3 tbsp butter

In a small bowl, mix together the mayo, sour cream, horseradish, and and Italian Salad Dressing Mix.  Set aside 1/2 cup of the mixture. Cover the remaining mixture and refrigerate.

Bring the water, salt, and pepper to a full boil. Stir in the rice; cover and remove from the heat. Let stand 5 minutes then mix in the crabmeat, eggs, flour, onion, and the reserved 1/2 cup of dressing.

Melt butter in a large skillet.  Drop the mixture into the skillet by tablespoonfuls; fry, turning to brown both sides.

Serve with the chilled dressing.

Yield: 40 appetizers

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FAMILY FAVORITE BROCCOLI CASSEROLE

I have always found this to be a favorite recipe wherever I have taken it.  It is a favorite at family meals, too.

1/2 stick butter or margarine - use part to grease baking dish
1 small onion, chopped
1 pkg (10-oz) frozen chopped broccoli
1 can cream of mushroom soup
2-inch square of Velveeta cheese, diced
1 cup Minute rice, cooked

Preheat oven to 375 degrees.
Butter a 1 1/2 to 2-quart casserole dish; set aside.

Melt the butter in a skillet or saucepan; add the onion and cook over low to medium heat until transparent. Add the broccoli and cook just until separated.  Add the soup and cheese; mix well.  Stir in the rice.

Spoon the mixture into the prepared baking dish and bake at 375 degrees for 20 minutes or until bubbly.

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Note: This dish may be made in advance and refrigerated until ready to bake. In that case baking time will need to be increased by 5 to 10 minutes.

TUNA-GRAPES POCKET

 

1 cup coleslaw blend

2/3 cup seedless red grape halves
1/2 cup drained and flaked canned tuna
4 tbsp light Ranch Dressing
1 whole-wheat pita, cut in half
2 lettuce leaves

Combine the coleslaw blend, grapes, tuna, and Ranch Dressing, gently tossing to blend.  Line each of the pita halves with a lettuce leaf and fill with the tuna mixture.

 Yield: 2 servings

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CHICKEN CURRY WITH RICE

 1-3/4 cups water

• 1 tablespoon olive oil
• 1 pkg (7.2 oz) rice pilaf mix
• 1 tsp curry powder
• 1/2 cup chopped lightly salted cashews
• 1 can (14.5-oz) diced tomatoes with green chilies
• 2 cups shredded rotisserie chicken
• 1 cup frozen peas (about 4 ounces)

In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.

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Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

BAKED TUNA SANDWICHES

 

4-oz diced American cheese

1 can (6 1/2-oz) tuna, drained
2 tbsp chopped sweet pickles
2 tbsp diced green bell pepper
2 hard boiled eggs, chopped
3 tbsp diced yellow onion
1/2 cup mayonnaise or salad dressing
hamburger buns
butter for buns

Preheat oven to 325 degrees.

Combine all ingredients except buns and butter in a mixing bowl.

Lightly butter the insides of the buns; spread tuna mixture onto the bottoms of the buns. Place tops of buns over the tuna mixture; wrap securely in foil.

Bake sandwiches at 325 degrees for 25 minutes.

SPAGHETTI, BROCCOLI, & SHRIMP

 

8-oz whole-wheat spaghetti, uncooked

4 cups small broccoli florets
1/2 cup low-sugar Italian salad dressing (not creamy)
1 lb uncooked deveined peeled large shrimp
2 garlic cloves, minced
1/4 cup grated Parmesan cheese

Cook the spaghetti in a large saucepan according to the package directions omitting salt. Add the broccoli during the last couple minutes of cooking time.

Heat the Italian dressing in a large skillet over medium-high heat. Add the shrimp and garlic; cook, stirring, 3 to 4 minutes until shrimp turn pink.

Drain the spaghetti/broccoli mixture and return to the saucepan. Add the shrimp mixture and the Parmesan.

Toss lightly to mix.

Yield: Around 6 servings.

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CHEDDAR BISCUITS

 2 cups sifted all-purpose flour

3 tsp baking powder
1/2 tsp salt
3/4 cup shredded Cheddar cheese
1/3 cup quality vegetable shortening
3/4 cup milk, approximately

Preheat oven to 450 degrees.

Sift the flour with the baking powder and salt into a large mixing bowl; toss with the cheese.  Using 2 knives or a pastry blender, cut in the shortening until the mixture resembles coarse cornmeal. Make a well in the center; pour in the milk all at once.

Stir the dough quickly with a fork; if too dry, add a little more milk to form a dough ball.  Knead 10 times. On a floured surface, roll out the dough to a thickness of 3/4-inch; cut into 2 1/2-inch biscuits. 

Place biscuits on an ungreased baking sheet and bake for 12 to 15 minutes.

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SPICY SAUTEED BROCCOLI

 1 1/2 lbs broccoli, trimmed

1 tbsp olive oil
2 garlic cloves, pressed
1/2 tsp crushed red pepper flakes
1/2 cup water
salt to taste

Cut the tops off broccoli and break into 1 1/2-inch florets.

Heat the oil over medium-high heat in a 12-inch skillet.  Add the garlic and red pepper flakes; cook 15 to 30 seconds, stirring until fragrant. 

Add the broccoli to the skillet and cook, stirring, for a minute. Stir in the water, cover and cook 3 to 5 minutes until the broccoli is tender and the water has evaporated.  Season with the salt before serving.

Yield: 4 servings.

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PORK, CABBAGE AND APPLE SAUTE'

 This is a recipe I got from Good Housekeeping Magazine at least a dozen years ago.

1 tsp olive oil
4 (3/4-inch thick) pork chops, trimmed of fat
3/4 tsp salt
1/4 tsp black pepper
1 large onion, sliced thin
1 bag (16-oz) shredded cabbage cole slaw mix
2 large (about 1 lb) Golden Delicious or Gala apples, cored and cut into 1/2-inch thick slices
12-oz red potatoes, cut into 1-inch pieces
3/4 cup apple cider
1/4 tsp dried thyme
1 tbsp cider vinegar

In a nonstick 12-inch skillet, heat the oil over medium-high heat until very hot. Add the pork chops and sprinkle with 1/4 tsp of the salt and half the pepper. Cook 8 minutes or until browned on both sides but still just slightly pink inside. Transfer to a plate and keep warm.

Add the onion to the skillet and cook, covered, over medium heat about 10 minutes until tender and golden in color - stirring occasionally.

Gradually stir the cabbage mix into the onion and cook 5 minutes.  Add the apples, potatoes, apple cider, thyme, along with the remaining salt and pepper. Heat mixture to boiling then reduce heat to medium-low and simmer, covered, 15 minutes or until the potatoes are tender.

Stir in the vinegar. Tuck the pork chops into the cabbage mixture and heat through.

Yield: 4 servings
Per serving: Approximately 380 calories, 46 g carbs, 26 g protein, 11 g fat (3 saturated), 7 g fiber

CORN CASSEROLE WITH HAM AND CHEESE

 6 ears of corn, kernels cut off the cob

4 thick slices cooked ham, cubed
3 large eggs
1 1/4 cups low-fat milk
2 cups grated reduced-fat cheddar cheese
1/8 tsp ground nutmeg

Preheat oven to 400 degrees.

Place the corn and ham in a casserole dish that has been lightly sprayed with nonstick cooking spray.

In a medium mixing bowl combine the eggs and milk; beat until combined well.  Add the cheese and nutmeg to egg mixture.

Pour the milk mixture over the ham and corn.

Bake at 400 degrees for 25 minutes.

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PORK, VEGETABLES AND TOFU STIR FRY

 This is a recipe I clipped from an article about Korean food.

Click on recipe to enlarge for easier reading.

CRISPY PARMESAN BAKED POTATOES

1/2 cup grated Parmesan cheese

1 tsp garlic powder
8 small Yukon gold potatoes, cut in half lengthwise
3 tbsp butter, melted

Preheat oven to 400 degrees.

Mix the Parmesan and garlic in a shallow dish; dip the cut-sides of the potatoes in butter, then in the Parmesan mixture. Place, cheese side down, on a baking sheet; drizzle with any remaining butter.

Bake at 400 degrees until the potatoes are tender.

Mix some sour cream and fresh chopped chives or your choice of flavoring in a small bowl to serve with potatoes, if desired.

Note: I got this recipe a few years ago from a Kraft Foods magazine.

BALSAMIC TOMATOES

 3 to 5 (depending on size) fresh tomatoes, sliced

1 cup balsamic vinegar
1/2 cup crumbled feta cheese
1 tbsp snipped fresh basil for garnish

Place tomatoes in a shallow dish and pour the vinegar over them. Cover and marinate at room temperature for 1 to 2 hours. Place tomatoes on a serving platter and sprinkle with the cheese then basil before serving.

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PORK TENDERLOIN FAJITAS

1 (1-lb) pork tenderloin

salt and pepper to suit your taste
2 tbsp canola oil, divided
1 large onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup your favorite salsa
8 (6 to7-inch size) flour tortillas
1/2 cup guacamole
lime wedges for serving, optional

Slice the tenderloin crosswise into 1/4-inch pieces; slice pieces into thin strips; sprinkle with the salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat; add the pork. Cook pork, stirring frequently, for 3 to 4 minutes.  Remove to a plate.

Add the remaining oil to same skillet; add the onions and peppers.  Cook onion and peppers, stirring frequently, until softened (about 5 minutes).

Return pork to the skillet with the veggies and cook 2 minutes longer.  Add the salsa and cook for another minute.

Warm tortillas according to the package instructions.

Divide the pork mixture evenly among the tortillas and wrap tortillas around the mixture.

Serve with the guacamole and lime wedges, if desired.

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Yield: 4 servings of 2 fajitas
Per serving: 631 calories, 22 g fat, 36 g protein, 71 g carbs

COOKIES AND CREAM BROWNIES

 

1 box family-size brownie mix

1/2 cup white chocolate chips
1/2 cup broken Oreo cookies
1 cup crushed Oreo cookies

Preheat oven to temperature stated on brownie mix instructions.
Lightly grease a 9 x 13-inch baking pan.

Mix the brownie mix using the ingredients and instructions on the back of the box.  Mix the white chocolate chips and broken cookies into the batter.

Spread the batter into the prepared pan.  Sprinkle the crushed cookies evenly over the top.  Bake according to the box instructions or until done.

CRAB NACHOS

 

4-oz jumbo lump crab meat, picked over for shells

3 tbsp chopped fresh cilantro
1 1/2 tbsp fresh lime juice
1 tbsp minced shallot
1 tbsp jalapeno pepper, seeded, minced
1/2 tsp salt
24 cup-shaped tortilla chips
2/3 cup prepared guacamole

Place crab in a medium bowl and break lumps into smaller pieces.

Add the cilantro, lime juice, shallot, jalapeno, and salt to the crab meat; toss gently to combine.  Cover bowl and refrigerate until serving time. (It is best to make ahead for a few hours of refrigeration.)

Right before serving time, fill the tortilla cups with a generous 1 teaspoonful of the guacamole; top with crab mixture.

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Yield: 24 appetizers

TOMATO, CHICKEN, MUSHROOM SOUP

1/4 lb sliced fresh mushrooms

1 tbsp butter
2 cans (13-14 oz each) chicken broth
2 cups diced cooked chicken
1 can (14.5-oz) whole tomatoes
1 can (8-oz) tomato sauce
1 carrot, thinly sliced
1 envelope Italian Salad Dressing Mix (ie Good Seasons)
3/4 quick-cooking rice

In a large saucepan or Dutch oven, melt the butter; add mushrooms and cook until almost tender.  Gradually stir in the chicken broth. Add the chicken tomatoes, tomato sauce, carrot, and salad dressing mix; bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in the rice and remove from the heat.

Let stand, covered, for 5 minutes before serving.

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Yield: 6 to 8 servings

ROASTED PECAN CLUSTERS

3 tbsp butter

3 cups pecan pieces
6 (2--oz) squares chocolate bark candy coating

Melt butter in a 15 x 10-inch jellyroll pan while the oven preheats to 300 degrees.

Spread the pecan pieces evenly in the pan, tossing to coat with the butter.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Melt the chocolate bark in a heavy saucepan over low heat.  Allow to cool 2 minutes.  Add the pecans to the melted chocolate and stir until completely coated.

Drop chocolate nut mixture by rounded teaspoonfuls onto wax paper.  Allow to cool.  Peel from the wax paper and store in an airtight container.

Yield: Approximately 48 pieces of candy.

BEEF ENCHILADA BAKE

1 lb lean ground beef

1 can cream of chicken soup
1/2 lb Velveeta cheese, cut into 1/2-inch cubes
6 (6-inch) corn tortillas, cut in half
1 can (10-oz) diced tomatoes & green chilies, do not drain
nonstick cooking spray

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

Brown the ground beef in a large skillet and drain well. Stir in the soup and 1 cup of the cheese.

Spoon a third of the meat mixture over the bottom of the prepared baking dish. Place 6 tortilla halves over the meat. Spoon a fourth of the tomatoes over the tortilla halves. Repeat the layers then top with the remaining meat mixture, tomatoes, and cheese.

Cover dish with foil  and bake at 350 degrees for 15 minutes or until heated through.

Top with your favorite salsa, if desired.

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TOMATO-BASIL BISQUE

 2 cans (10 3/4-oz) tomato soup

1 can (14 1/2-oz) diced fire-roasted tomatoes
2 1/2 cups low-fat buttermilk
2 tbsp chopped fresh basil
1/4 tsp freshly ground black pepper
Optional toppings, if desired: fresh basil leaves, freshly ground black pepper, Parmesan cheese, croutons, crisp fried and crumbled bacon

In a 3-quart heavy saucepan over medium heat, cook the tomato soup, tomatoes, buttermilk, basil, and black pepper, stirring often, for 6 to 8 minutes or until thoroughly heated.

Ladle into serving bowls and garnish with any of the desired toppings.

Yield: Approximately 7 cups
Note: This is my version of an old Southern Living recipe.

CHEDDARY SCALLOPED POTATOES

2 tbsp butter

1 small onion, sliced

1 can (10 3/4-oz) condensed broccoli cheese soup
1/3 cup milk
1/8 tsp pepper
4 medium potatoes (about 1 1/4 lbs) cooked and sliced
3 slices bacon, cooked and crumbled
Chopped fresh parsley and parsley sprig for garnish, optional

In a 10-inch skillet over medium heat, in hot butter, cook the onion until tender.  Stir in the soup, milk, and pepper.  Add the potatoes and stir to combine. Heat to boiling then reduce heat to low.

Add lid to skillet and cook for 5 minutes or until hot and bubbling, stirring occasionally.

Transfer the potatoes to a serving dish. Before serving, sprinkle with the crumbled bacon.  Also sprinkle with the chopped parsley if using. May place a parsley sprig atop potatoes for garnish, if desired.

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LIGHTER VERSION OF SWEET POTATO CASSEROLE

2 cans (14 1/2-oz each) mashed sweet potatoes

1/2 cup firmly packed dark brown sugar
1 cup fat-free evaporated milk
1/4 cup butter, melted
1 large egg
3 tbsp flour (I only use white whole wheat flour)
1/2 tsp pumpkin pie spice
1/4 tsp salt
nonstick cooking spray
2 tbsp chopped pecans for garnish

Preheat oven to 350 degrees.
Spray a shallow 2-quart baking dish with nonstick cooking spray; set aside.

In a mixing bowl combine the potatoes, brown sugar, milk, butter, egg, flour, pumpkin pie spice, and salt. Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.  Remove from oven and garnish with the chopped pecans.

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