Zesty Zucchini & Squash3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp
December 29, 2010
Microwave Popcorn
Microwave Popcorn
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
December 28, 2010
Banana Cookies
Banana Cookies
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
Pumpkin Delight
Pumpkin Delight
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
1 (3 ounce) package instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Sugar-Free Peanut Butter Cookies
Sugar-Free Peanut Butter Cookies
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet. Bake in the preheated oven until center appears dry, about 8 minutes.
2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet. Bake in the preheated oven until center appears dry, about 8 minutes.
No Bake Sugar-Free Cheesecake
No Bake Sugar-Free Cheesecake
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored gelatin
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Santa Fe Soup
Santa Fe Soup
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans
Brown ground beef and drain off fat. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Parmesan Chicken Legs
Parmesan Chicken Legs
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt
In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
Lentil Soup
Lentil Soup
2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
December 27, 2010
Buffalo Chicken Casserole
Buffalo Chicken Casserole
1/2 cup uncooked long grain rice
1 cup of water
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken strips
2 stalks celery, thinly sliced (about 1 cup)
1 (14.5 ounce) can stewed tomatoes, undrained
1/2 cup buffalo wing sauce (such as Frank's)
1/4 cup blue cheese or ranch dressing
Cook the rice in the water as directed on the package. Heat oven to 350 degrees F.Cook the chicken and celery in the oil for about 5-7 minutes, stirring frequently. Remove from the heat. Add the stewed tomatoes and the wing sauce to the chicken. Spray an 8-inch baking dish with cooking spray. Spoon the rice into the dish to cover the bottom. Place the chicken mixture on top. Do not stir. Bake for 25-30 minutes. Drizzle the dressing over the top of the cooked casserole.
1/2 cup uncooked long grain rice
1 cup of water
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken strips
2 stalks celery, thinly sliced (about 1 cup)
1 (14.5 ounce) can stewed tomatoes, undrained
1/2 cup buffalo wing sauce (such as Frank's)
1/4 cup blue cheese or ranch dressing
Cook the rice in the water as directed on the package. Heat oven to 350 degrees F.Cook the chicken and celery in the oil for about 5-7 minutes, stirring frequently. Remove from the heat. Add the stewed tomatoes and the wing sauce to the chicken. Spray an 8-inch baking dish with cooking spray. Spoon the rice into the dish to cover the bottom. Place the chicken mixture on top. Do not stir. Bake for 25-30 minutes. Drizzle the dressing over the top of the cooked casserole.
Corned Beef and Noodles
Corned Beef and Noodles
1 package wide noodles
1 can corned beef
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup grated cheese
1/2 cup water
Cook noodles in salted water until tender. Drain and combine with remaining ingredients. May use cheese on top or bread crumbs or crushed potato chips. Bake until heated throughout and top bubbles and browns.
1 package wide noodles
1 can corned beef
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup grated cheese
1/2 cup water
Cook noodles in salted water until tender. Drain and combine with remaining ingredients. May use cheese on top or bread crumbs or crushed potato chips. Bake until heated throughout and top bubbles and browns.
December 20, 2010
Sun-Dried Tomato Chicken
Sun-Dried Tomato Chicken
2 slices bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 Tbsp. parmesan cheese
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 min. or until chicken is done (165ºF), turning after 5 min. Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
2 slices bacon, chopped
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 Tbsp. parmesan cheese
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 8 to 10 min. or until chicken is done (165ºF), turning after 5 min. Transfer chicken to serving platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
Skillet Chicken with Tomatoes
Skillet Chicken with Tomatoes
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1 1/4 cups onion, thinly sliced
1 carrot, sliced
1 celery stalk, sliced
2 tsps chopped garlic
1 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp salt (optional)
1 can (14.5 oz) stewed tomatoes, not drained*
1 1/2 cups fat-free chicken broth*
2 cups sliced potatoes, not peeled
Spray a skillet with nonstick cooking spray. Saute chicken until browned. Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender.
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1 1/4 cups onion, thinly sliced
1 carrot, sliced
1 celery stalk, sliced
2 tsps chopped garlic
1 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp salt (optional)
1 can (14.5 oz) stewed tomatoes, not drained*
1 1/2 cups fat-free chicken broth*
2 cups sliced potatoes, not peeled
Spray a skillet with nonstick cooking spray. Saute chicken until browned. Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender.
Beef Stroganoff
Beef Stroganoff
1 lb top sirloin, cut into strips
1 1/2 cups sliced mushrooms
2 Tbsp unbleached all-purpose flour
1 cup fat-free beef broth*
1 Tbsp dried onion
1 tsp chopped garlic
1/4 tsp salt (optional)
1/8 tsp ground black pepper
1/2 cup fat-free sour cream
Brown meat and mushrooms in a skillet that has been sprayed with nonstick cooking spray. Combine flour with broth in a covered container and shake well to prevent lumps. Add to skillet along with onion, garlic and seasonings. Cook, stirring until thickened and meat is cooked. Add sour cream. Heat but do not boil. Serve over noodles or rice.
1 lb top sirloin, cut into strips
1 1/2 cups sliced mushrooms
2 Tbsp unbleached all-purpose flour
1 cup fat-free beef broth*
1 Tbsp dried onion
1 tsp chopped garlic
1/4 tsp salt (optional)
1/8 tsp ground black pepper
1/2 cup fat-free sour cream
Brown meat and mushrooms in a skillet that has been sprayed with nonstick cooking spray. Combine flour with broth in a covered container and shake well to prevent lumps. Add to skillet along with onion, garlic and seasonings. Cook, stirring until thickened and meat is cooked. Add sour cream. Heat but do not boil. Serve over noodles or rice.
Sweet Potato Hashbrowns
Sweet Potato Hashbrowns
2 cups grated sweet potatoes
1/4 cup thinly sliced onion
1/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
In a bowl, combine potatoes, onions, salt, and pepper. Separate mixture into 4 patties. In a sauté pan, heat the oil over medium-high heat, and cook potato mixture for 2 minutes on each side until golden brown.
2 cups grated sweet potatoes
1/4 cup thinly sliced onion
1/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
In a bowl, combine potatoes, onions, salt, and pepper. Separate mixture into 4 patties. In a sauté pan, heat the oil over medium-high heat, and cook potato mixture for 2 minutes on each side until golden brown.
December 14, 2010
Sesame Chicken
Sesame Chicken
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
1 carrot, julienned
1 bag snow peas
2 tablespoons teriyaki sauce
2 tablespoons honey
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges, bell pepper slices, carrot and snowpeas into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return veggies to the skillet. Warm through, and serve.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
1 carrot, julienned
1 bag snow peas
2 tablespoons teriyaki sauce
2 tablespoons honey
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges, bell pepper slices, carrot and snowpeas into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return veggies to the skillet. Warm through, and serve.
December 6, 2010
Swiss Chicken Bake
Swiss Chicken Bake
6 skinless, boneless chicken breast halves
5 ounces sliced fresh mushrooms
2 cups shredded Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup chicken broth
1/4 cup Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.
6 skinless, boneless chicken breast halves
5 ounces sliced fresh mushrooms
2 cups shredded Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup sour cream
1/4 cup chicken broth
1/4 cup Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.
December 5, 2010
December 3, 2010
Slow Cooker Chicken Creole
Slow Cooker Chicken Creole
4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Roasted Sweet Potato Corn Chowder
Roasted Sweet Potato Corn Chowder
2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste
1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley
Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
Black-Eyed Pea Gumbo
Black-Eyed Pea Gumbo
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
Barley Primavera
Barley Primavera
4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
Colorful Chicken Stew
Colorful Chicken Stew
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
1 large onion, chopped
1 medium green bell pepper, chopped
1 pound boneless skinless chicken breasts, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1/4 teaspoon pepper
2 (4 ounce) cans mushroom stems and pieces, drained
2 cups cold water
2 low-sodium chicken bouillon cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
3 celery ribs, chopped
5 medium carrots, chopped
Artificial Sweetener equal to 2 teaspoon sugar
In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
1 large onion, chopped
1 medium green bell pepper, chopped
1 pound boneless skinless chicken breasts, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1/4 teaspoon pepper
2 (4 ounce) cans mushroom stems and pieces, drained
2 cups cold water
2 low-sodium chicken bouillon cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
3 celery ribs, chopped
5 medium carrots, chopped
Artificial Sweetener equal to 2 teaspoon sugar
In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.
Chicken Soup
Chicken Soup
3 lb Chicken, cut in pieces
9 cup Water
3 Celery stalks with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup Finely chopped carrot
1/2 cup Chopped fresh parsley
1/2 cup Uncooked barley
2 tbsp Lemon juice
1 tbsp Salt
1/2 tsp Pepper, freshly ground
1/4 tsp Celery seed
1 1/2 cup Green beans cut, fresh
Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice,seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender.
3 lb Chicken, cut in pieces
9 cup Water
3 Celery stalks with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup Finely chopped carrot
1/2 cup Chopped fresh parsley
1/2 cup Uncooked barley
2 tbsp Lemon juice
1 tbsp Salt
1/2 tsp Pepper, freshly ground
1/4 tsp Celery seed
1 1/2 cup Green beans cut, fresh
Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice,seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender.
Black Bean Soup
Black Bean Soup
1 slice Bacon
1/2 cup Onion, chopped
1 cup Celery
2 1/2 cup Black beans, cooked, drained
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Ground pepper, freshly
Fry bacon over medium heat in small heavy in small heavy frying pan;crumble bacon and set aside. Heat bacon drippings over medium heat;saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir intovegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands andcan be thinned with additional water. Serve hot.
1 slice Bacon
1/2 cup Onion, chopped
1 cup Celery
2 1/2 cup Black beans, cooked, drained
2 1/2 cup Water
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Ground pepper, freshly
Fry bacon over medium heat in small heavy in small heavy frying pan;crumble bacon and set aside. Heat bacon drippings over medium heat;saute onion and celery until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade stir intovegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands andcan be thinned with additional water. Serve hot.
December 2, 2010
Spicy Beef & Barley Soup
Spicy Beef & Barley Soup
1 1/2 lbs lean stewing beef, cut into 1 inch chunks
1 tablespoon dried oregano, divided
1 teaspoon crushed red pepper flakes, divided
1 teaspoon low sodium salt, divided
6 -8 garlic cloves, minced, to taste (I use a small food processor)
1 medium onion, chopped
1 (14 ounce) can tomatoes, undrained (Hunts fire roasted)
3 celery ribs, diced
2 bay leaves
1/2 cup pearl barley, sorted and rinsed
48 ounces chicken broth (low sodium, low fat)
8 ounces baby portabella mushrooms, sliced (can substitute with regular button mushrooms)
2 carrots, peeled and chopped (optional)
1 (14 ounce) can kidney beans, drained & rinsed
Season the stewing beef with half of the oregano, crushed red pepper and salt. Sear each side in a very hot non stick frying pan (no oil) until nicely browned (on high heat). When liquid begins to emerge from beef add the onion and mix well. Cook 5 minutes more until onion begins to soften. Add half the garlic and mix well. Cook an additional 3-5 minutes, stirring occasionally. Add the tomatoes, celery & bay leaf, stir to mix well. Pour this mixture into a crockpot or heavy bottomed stock pot. Add the barley and stir. Add the chicken broth, mushrooms, beans, carrots and remaining garlic & spices, to taste. Stir well and cook in a crockpot on high heat 6-8 hours, or simmer on stove top, 1 1/2-2 hours, stirring occasionally. Check for seasonings and adjust as needed. Serve with a hearty grain bread toasted with low fat cheese.
1 1/2 lbs lean stewing beef, cut into 1 inch chunks
1 tablespoon dried oregano, divided
1 teaspoon crushed red pepper flakes, divided
1 teaspoon low sodium salt, divided
6 -8 garlic cloves, minced, to taste (I use a small food processor)
1 medium onion, chopped
1 (14 ounce) can tomatoes, undrained (Hunts fire roasted)
3 celery ribs, diced
2 bay leaves
1/2 cup pearl barley, sorted and rinsed
48 ounces chicken broth (low sodium, low fat)
8 ounces baby portabella mushrooms, sliced (can substitute with regular button mushrooms)
2 carrots, peeled and chopped (optional)
1 (14 ounce) can kidney beans, drained & rinsed
Season the stewing beef with half of the oregano, crushed red pepper and salt. Sear each side in a very hot non stick frying pan (no oil) until nicely browned (on high heat). When liquid begins to emerge from beef add the onion and mix well. Cook 5 minutes more until onion begins to soften. Add half the garlic and mix well. Cook an additional 3-5 minutes, stirring occasionally. Add the tomatoes, celery & bay leaf, stir to mix well. Pour this mixture into a crockpot or heavy bottomed stock pot. Add the barley and stir. Add the chicken broth, mushrooms, beans, carrots and remaining garlic & spices, to taste. Stir well and cook in a crockpot on high heat 6-8 hours, or simmer on stove top, 1 1/2-2 hours, stirring occasionally. Check for seasonings and adjust as needed. Serve with a hearty grain bread toasted with low fat cheese.
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