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

This is the file photo.

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.

TOH file photo

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.

Note: File Photo

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.