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Send a Meal Blog

Saturday, December 11 2010

ingredients

  • 4  slices  bacon
  • 3  medium  fennel bulbs* (8 oz. each)
  • 2  cloves  garlic, minced
  • 1  8-ounce jar  mayonnaise
  • 1  8-ounce carton  dairy sour cream
  • 1  4-ounce package  crumbled blue cheese
  • 20    dried whole black or pink peppercorns, crushed
  •     finely shredded Parmesan cheese (about 2 tablespoons)
  •     fine dry bread crumbs (about 2 tablespoons)
  •     Radishes and/or Belgian endive leaves

directions

1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.

3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.

4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.

* Test Kitchen Tip: You may substitute 4-1/2 cups shredded cabbage or 3-1/2 cups chopped cauliflower for the fennel. Cook as directed.

nutrition facts

  • Servings Per Recipe 6 to 8 servings
 
  • Calories553, 
  • Total Fat (g)51, 
  • Saturated Fat (g)16,
  • Monounsaturated Fat (g)7, 
  • Polyunsaturated Fat (g)18, 
  • Cholesterol (mg)72, 
  • Sodium (mg)896, 
  • Carbohydrate (g)11, 
  • Fiber (g)3, 
  • Protein (g)13, 
  • Vitamin C (DV%)20, 
  • Calcium (DV%)34, 
  • Iron (DV%)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:58 am   |  Permalink   |  0 Comments  |  Email
Friday, December 10 2010

ingredients

  • 2  stalks  celery, chopped (1 cup)
  • 1  large  onion, chopped (1 cup)
  • 1  medium  green sweet pepper, chopped (3/4 cup)
  • 2  cloves  garlic, minced
  • 2  tablespoons  olive oil
  • 6  ounces  cooked ham, diced (1-1/4 cups)
  • 1  teaspoon  paprika
  • 1/2  teaspoon  each sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  ground black pepper
  • 1/8  teaspoon  cayenne pepper
  • 1  15-1/2-ounce can  black-eyed peas, rinsed and drained
  • 1  14-1/2-ounce can  golden hominy, rinsed and drained
  • 1  14-1/2-ounce can  diced tomatoes
  • 1  14-ounce can  chicken broth
  • 1  tablespoon  snipped fresh parsley
  • 1  tablespoons  molasses

directions

1. In a 4-quart Dutch oven cook celery, onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes. Stir in ham, paprika, sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed. Cook and stir 5 minutes more.

2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley, and molasses. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories384, 
  • Total Fat (g)14, 
  • Saturated Fat (g)3,
  • Monounsaturated Fat (g)7, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)24, 
  • Sodium (mg)1627, 
  • Carbohydrate (g)47, 
  • Total Sugar (g)9, 
  • Fiber (g)10, 
  • Protein (g)17, 
  • Vitamin C (DV%)69, 
  • Calcium (DV%)13, 
  • Iron (DV%)15, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:56 am   |  Permalink   |  Email
Thursday, December 09 2010
8 ouncesbeef sirloin steak or boneless beef top round steak
1 teaspoonfinely shredded lime peel
2 clovesgarlic, minced
1/4 teaspoonground cumin
4 7- to 8-inchwhole wheat tortillas
  Nonstick cooking spray
1 mediumred sweet pepper, seeded and cut into thin bite-size strips
1/4 cupthinly sliced green onions
1/2 cupchopped peeled jicama
2 ouncesreduced-fat Monterey Jack cheese, shredded (1/2 cup)
  Purchased refrigerated salsa and/or lime wedges (optional)

1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.* In a medium bowl, combine steak strips, lime peel, garlic, and cumin. Cover and marinate in the refrigerator for 30 minutes to 4 hours.

2. Preheat oven to 300°F. Lightly coat one side of each tortilla with nonstick cooking spray. Place tortillas, coated sides down, on a tray or clean work surface. Set aside. Coat an unheated extra-large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add steak strips, sweet pepper, and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned and pepper is crisp-tender, stirring occasionally. Remove from heat. Stir in jicama.

3. Divide steak and pepper mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle beef mixture with cheese. Fold tortillas over filling; press down lightly.

4. Coat a clean, unheated extra-large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet; keep warm in the oven while cooking the remaining quesadillas.

5. Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges.

*Test Kitchen Tip: For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it.

 
Posted by: Send a Meal AT 11:55 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 08 2010
1 turkey breast tenderloin (13 to 15 ounces)
2 tablespoonsall-purpose flour
1/4 teaspoonsalt
1/4 teaspoonground black pepper
2 teaspoonsolive oil
1 cupreduced-sodium chicken broth
2 teaspoonsfinely shredded lemon peel
2 tablespoonslemon juice
2 clovesgarlic, minced
1/2 teaspoondry mustard
1/4 cupsliced green onions
  Lemon peel strips (optional)
  Sliced green onions (optional)
  Thin lemon slices (optional)

1. Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.

2. In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.

3. In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices. Serve with some of the cooking liquid. Makes 4 servings.

 
Posted by: Send a Meal AT 10:32 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 07 2010

ingredients

  • 6    chicken breast halves (about 3 1/2 pounds total)
  • 2  teaspoons  olive oil or cooking oil
  • 1  teaspoon  coarsely ground black pepper
  • 1/4  teaspoon  salt
  • 2  cups  sliced fresh mushrooms
  • 2  tablespoons  butter
  • 3  tablespoons  all-purpose flour
  • 1/4  teaspoon  salt
  • 1 1/4  cups  reduced-sodium chicken broth
  • 1/4  cup  dry Marsala
  •     Coarsely ground black pepper (optional)

directions

Preheat oven to 425°F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170°F).

Meanwhile, for sauce, in a medium saucepan, cook mushrooms in hot butter until tender. Stir in flour and 1/4 teaspoon salt. Add broth and Marsala. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Pass sauce with chicken. If desired, sprinkle with additional pepper. 
Posted by: Send a Meal AT 10:31 am   |  Permalink   |  0 Comments  |  Email
Monday, December 06 2010

Holiday Menus My Way

Looking for delicious holiday recipes that fit your budget, skill level, and style? Find a holiday menu that works for you! Answer a few easy questions and get a great holiday menu that will taste great, match your personality, and impress your friends and family.

 
 
 
Deciding your holiday menu can be a struggle--even for an experienced cook. Let us help you find the menu that fits you the best with our quick and easy holiday menu guide. Answer a few questions and you'll be prepared for a great holiday meal. 
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 05 2010

ingredients

  • 8  slices  thick-sliced bacon
  • 3  medium  sweet potatoes, cut in 1/2-inch pieces
  • 1  medium  onion, chopped
  •     Salt and ground black pepper
  • 2  to 4 Tbsp.  pure maple syrup
  • 2  Tbsp.  cider vinegar
  • 8    eggs
  • 1  cup  milk
  • 1/4  cup  butter
  • 1  .9-oz. envelope  hollandaise sauce mix
  • 1  Tbsp.  chopped canned chipotle peppers in adobo sauce
  •     Fresh chives

directions

1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories599, 
  • Total Fat (g)39, 
  • Saturated Fat (g)17,
  • Monounsaturated Fat (g)14, 
  • Polyunsaturated Fat (g)4, 
  • Cholesterol (mg)485, 
  • Sodium (mg)1054, 
  • Carbohydrate (g)38, 
  • Total Sugar (g)15, 
  • Fiber (g)4, 
  • Protein (g)23, 
  • Vitamin C (DV%)8, 
  • Calcium (DV%)17, 
  • Iron (DV%)16, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 03:24 pm   |  Permalink   |  0 Comments  |  Email
Saturday, December 04 2010

ingredients

  • 1  6- or 7-ounce package  dried apricots, snipped (about 1 1/3 cups)
  • 1/2  cup  dried cranberries
  • 3  tablespoons  honey
  • 1-1/2  teaspoon  ground ginger
  • 2/3  cup  fine dry bread crumbs
  • 2  tablespoons  snipped fresh parsley
  • 1  tablespoon  all-purpose flour
  • 1  tablespoon  finely shredded Parmesan cheese
  • 1  teaspoon  paprika
  • 1/2  teaspoon  sugar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dried oregano, crushed
  • 1/4  teaspoon  garlic powder
  • 1/4  teaspoon  onion powder
  • 2  tablespoons  shortening
  • 2    eggs
  • 6  medium  skinless, boneless chicken breast halves (about 2 lb.)

directions

1. Preheat oven to 350 degree F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Stir together apricots, cranberries, honey, and ginger; set aside.

2. Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in another shallow dish; beat lightly with a fork.

3. With a meat mallet, lightly pound each chicken breast between two pieces of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 35 to 40 minutes or until no pink remains. Discard toothpicks. Makes 6 servings.

nutrition facts

  • Servings Per Recipe 6 servings
 
  • Calories405, 
  • Total Fat (g)9, 
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)3, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)159, 
  • Sodium (mg)546, 
  • Carbohydrate (g)43, 
  • Total Sugar (g)20, 
  • Fiber (g)4, 
  • Protein (g)40, 
  • Vitamin A (DV%)0, 
  • Vitamin C (DV%)7, 
  • Calcium (DV%)8, 
  • Iron (DV%)20, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 03:22 pm   |  Permalink   |  0 Comments  |  Email
Friday, December 03 2010
Polenta (see recipe below)
1/4 cupall-purpose flour
1 teaspoondried thyme, crushed
1 teaspoondried basil, crushed
1/2 teaspoonsalt
1/2 teaspoonpepper
2-1/2 poundsboneless beef chuck steak or lamb stew meat, cut into 1-inch pieces
8 ouncesboiling onions, peeled
4 mediumcarrots, cut into 1-inch chunks
6 clovesgarlic, minced
1 teaspoonsnipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 14-ounce canreduced-sodium beef broth
1/2 cupdry red wine
1/2 cupsnipped fresh flat-leaf parsley
1/4 cuptomato paste
  Flat-leaf parsley (optional)

1. Prepare Polenta.

2. In a medium bowl stir together flour, thyme, basil, salt, and pepper. Coat meat with flour mixture. Place meat in a 3-1/2- to 4-quart slow cooker. Add boiling onions, carrots, garlic, and dried rosemary (if using) to cooker. Add broth, 1 cup water and wine to cooker; stir to combine.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir parsley, fresh rosemary (if using), and tomato paste into beef mixture in cooker. Serve in bowls with reheated Polenta. Garnish with flat-leaf parsley, if desired.

Polenta: In a large saucepan bring 3 1/2 cups milk just to a simmer. Meanwhile, in a small mixing bowl combine 1 cup cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally. Pour into a greased 2-quart square baking dish. Cover with foil and chill up to 24 hours. To reheat, bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 3 1/2 cups.

 
Posted by: Send a Meal AT 11:13 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 02 2010
3/4 cupwater
1/2 cupchopped onion
1/2 teaspooninstant chicken bouillon granules
2 cloves garlic, minced
1/8 teaspoonground black pepper
1/2 cuplight dairy sour cream
2 tablespoonsnonfat dry milk powder
1 tablespoonall-purpose flour
1 1/2 cupsshredded cooked chicken breast or turkey breast (about 8 ounces)
1 8-ounce canno-salt-added tomato sauce
1 4-ounce candiced green chile peppers, drained, or 1 or 2 canned jalapeño chile peppers, rinsed, seeded, and fin
2 tablespoonssnipped fresh cilantro or 1/2 teaspoon ground coriander
  Nonstick cooking spray
4 6-inchcorn tortillas, cut into 1-inch-wide strips
1 cupcanned black beans or kidney beans, rinsed and drained
1/2 cupshredded reduced-fat Monterey Jack cheese (2 ounces)
  Fresh cilantro leaves (optional)

1. Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.

2. In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro. Set aside.

3. Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.

4. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving. Makes 6 (1-cup) servings.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

 
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  Email
Wednesday, December 01 2010

ingredients

  • 1/3  cup  bottled mango chutney, snipped
  • 2  teaspoons  Asian chili garlic sauce
  • 1  teaspoon  minced fresh ginger
  • 2  cloves  garlic, minced
  • 2  teaspoons  cooking oil
  • 1  to 3  small dried hot chile peppers
  • 1  pound  skinless, boneless chicken breast halves, cut into 3/4- to 1-inch pieces
  • 1    red sweet pepper, cut into 1- to 2-inch strips
  • 2  cups  hot cooked rice
  • 1    mango, seeded, peeled, and cut into thin strips

directions

1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to edges of pan. Add sweet pepper strips. Cook and stir for 1 minute. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips. Makes 4 servings.

*Note: Be sure area is well ventilated when cooking the hot peppers.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories367, 
  • Total Fat (g)5, 
  • Saturated Fat (g)1,
  • Cholesterol (mg)66, 
  • Sodium (mg)124, 
  • Carbohydrate (g)52, 
  • Fiber (g)3, 
  • Protein (g)29,
  • Vitamin C (DV%)89, 
  • Calcium (DV%)4, 
  • Iron (DV%)12, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 12:35 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 30 2010

ingredients

  • 4    boneless, skinless chicken breasts
  • 1  Tbsp.  olive oil
  • 1  clove  garlic, sliced
  • 1  28-oz. can  undrained diced tomatoes
  • 1/2  cup  snipped dried apricots
  • 1/3  cup  golden raisins

directions

1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3 to 5 minutes or until chicken is cooked through (no pink remains). Uncover and cook to desired consistency. Season to taste with salt and pepper. Makes 4 servings.

nutrition facts

  • Calories314, 
  • Total Fat (g)5, 
  • Saturated Fat (g)1, 
  • Monounsaturated Fat (g)3,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)82, 
  • Sodium (mg)636, 
  • Carbohydrate (g)34,
  • Total Sugar (g)24, 
  • Fiber (g)6, 
  • Protein (g)36, 
  • Vitamin C (DV%)63, 
  • Calcium (DV%)8,
  • Iron (DV%)14, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:21 am   |  Permalink   |  0 Comments  |  Email
Monday, November 29 2010

ingredients

  • 2  tablespoons  olive oil
  • 1  tablespoon  butter
  • 1/2  pound  mushrooms, cleaned and sliced
  • 1/4  teaspoon  kosher or coarse salt
  • 1/4  teaspoon  coarsely ground black pepper
  • 1  tablespoon  sherry wine vinegar or red wine vinegar
  • 2  pounds  extra-lean ground beef
  •     Latino Barbecue Catsup (see recipe below)
  • 4  large  buns, split

directions

1. Heat oil and butter in a large skillet over medium-high heat. Add mushrooms, kosher salt, and pepper. Cook for 3 minutes or until mushrooms are just tender. Add vinegar. Cook and stir for 2 minutes or until most of liquid has evaporated. Set aside.

2. Shape beef into 8 thin patties 3-1/2 to 4 inches in diameter. Place 1/4 of the mushroom mixture in center of 4 of the patties. Top with remaining patties. Pinch together edges of each double patty, making sure all edges are well-sealed.

3. Place burgers on the lightly oiled rack of the grill directly over medium heat. Grill for 12 minutes; turn. Brush burgers with 1/4 cup of the Latino Barbecue Catsup. Grill 12 to 14 minutes more or until an instant-read thermometer inserted into the center registers 160 degree F. Toast buns on grill, if desired. To serve, place the burgers on the buns. Pass remaining Latino Barbecue Catsup. Makes 4 burgers.

Latino Barbecue Catsup: Combine 1 cup chopped green onions, 1/4 to 1/2 cup chipotle peppers in adobo sauce, 1 jalapeno pepper, chopped; 2 cloves garlic, minced; 1 tablespoon snipped fresh oregano, and 1/2 teaspoon salt in a food processor bowl. Cover; process until combined. Add 1 cup catsup, 1/4 cup red wine vinegar, and 2 tablespoons olive oil; process until smooth. Makes 1-2/3 cups.

Test Kitchen Tip: You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using.

nutrition facts

  • Servings Per Recipe 4 burgers
 
  • Calories726, 
  • Total Fat (g)47, 
  • Saturated Fat (g)16,
  • Cholesterol (mg)159, 
  • Sodium (mg)666, 
  • Carbohydrate (g)27, 
  • Fiber (g)2, 
  • Protein (g)47,
  • Vitamin C (DV%)3, 
  • Calcium (DV%)4, 
  • Iron (DV%)32, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:32 pm   |  Permalink   |  0 Comments  |  Email
Sunday, November 28 2010

ingredients

  • 4    beef tenderloin steaks, cut 3/4 inch thick (about 1 pound total)
  •     Salt and black pepper
  • 1  tablespoon  olive oil
  • 3  cups  sliced fresh mushrooms (about 8 ounces)
  • 1/4  cup  seasoned beef broth
  • 1/4  cup  whipping cream

directions

1. Sprinkle steaks lightly with salt and pepper. In a large skillet cook steaks in hot oil over medium-high heat for 7 to 9 minutes or to desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once halfway through cooking. Transfer steaks to a serving platter; keep warm.

2. In the same skillet cook and stir mushrooms over medium-high heat for 4 to 5 minutes or until tender. Stir in broth and cream. Cook and stir over medium-high heat for 2 minutes. Season sauce to taste with additional salt and pepper. Spoon mushroom mixture over steaks to serve.

3. Makes 4 servings

nutrition facts

  • Calories279, 
  • Total Fat (g)19, 
  • Saturated Fat (g)7, 
  • Monounsaturated Fat (g)7,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)90, 
  • Sodium (mg)189, 
  • Carbohydrate (g)3,
  • Total Sugar (g)1, 
  • Fiber (g)1, 
  • Protein (g)26, 
  • Vitamin C (DV%)0, 
  • Calcium (DV%)2, 
  • Iron (DV%)19, 
  • Vegetables (d.e.)1, 
  • Lean Meat (d.e.)3, 
  • Fat (d.e.)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:31 pm   |  Permalink   |  0 Comments  |  Email
Saturday, November 27 2010

ingredients

  • 4  8- to 10-ounce  fresh or frozen dressed trout, heads removed
  • 3  tablespoons  lime juice
  • 2  tablespoons  olive oil
  • 2  tablespoons  snipped fresh cilantro or parsley
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  cracked black pepper
  •     Lime wedges

directions

1. Thaw trout, if frozen. Rinse trout; pat dry with paper towels. In a small bowl combine lime juice and oil. Brush the inside and outside of each trout with juice mixture. Sprinkle cilantro, salt, and pepper evenly inside the cavity of each fish.

2. For a charcoal grill, place trout in a well-greased grill basket. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until trout begins to flake when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket. Place grill basket on grill rack over heat. Cover; grill as above.) Serve trout with lime wedges. Makes 4 servings.

nutrition facts

  • Calories259, 
  • Total Fat (g)14, 
  • Saturated Fat (g)3, 
  • Monounsaturated Fat (g)7,
  • Polyunsaturated Fat (g)3, 
  • Cholesterol (mg)83, 
  • Sodium (mg)342, 
  • Carbohydrate (g)1,
  • Total Sugar (g)0, 
  • Fiber (g)0, 
  • Protein (g)30, 
  • Vitamin A (DV%)0, 
  • Vitamin C (DV%)13,
  • Calcium (DV%)10, 
  • Iron (DV%)3, 
  • Very Lean Meat (d.e.)4, 
  • Fat (d.e.)2.5, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:28 pm   |  Permalink   |  0 Comments  |  Email
Friday, November 26 2010

ingredients

  • 2  pounds  boneless beef chuck pot roast
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  cooking oil (optional)
  • 2  tablespoons  quick-cooking tapioca
  • 6  medium  carrots, cut into 1-1/2-inch pieces
  • 1  9-ounce package  frozen cut green beans
  • 1/2  of a 16-ounce package  frozen small whole onions (2 cups)
  • 2  cloves  garlic, minced
  • 1  14-ounce can  reduced-sodium beef broth
  • 1  cup  Burgundy wine
  • 4  slices  bacon, crisp-cooked, drained, and crumbled

directions

1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.

2. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

nutrition facts

  • Servings Per Recipe 6 servings
 
  • Calories317, 
  • Total Fat (g)8, 
  • Saturated Fat (g)3,
  • Monounsaturated Fat (g)3, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)95, 
  • Sodium (mg)601, 
  • Carbohydrate (g)16, 
  • Total Sugar (g)6, 
  • Fiber (g)3, 
  • Protein (g)37, 
  • Vitamin C (DV%)14, 
  • Calcium (DV%)5, 
  • Iron (DV%)27, 
  • Lean Meat (d.e.)4, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:26 pm   |  Permalink   |  0 Comments  |  Email
Thursday, November 25 2010
3 ouncesdried spinach and/or plain fettuccine
1/3 cupfat-free or light dairy sour cream
2 teaspoonsall-purpose flour
1/4 cupreduced-sodium chicken broth
1 teaspoonsnipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoonground black pepper
  Nonstick cooking spray
6 ouncesturkey breast tenderloin steak, cut into bite-size strips
1/4 teaspoonsalt
1 cupsliced fresh mushrooms
2 green onions, sliced
1 clovegarlic, minced
  Fresh sage sprigs (optional)

1. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.

3. Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.

4. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs. Makes 2 servings.

 
Posted by: Send a Meal AT 01:25 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, November 24 2010

ingredients

  • 2  teaspoons  whole cloves
  • 1/2  of a  vanilla bean, split lengthwise
  • 1  64-ounce bottle  apple-cranberry juice
  • 4  medium  purple and/or green plums, pitted and sliced
  • 1  750-ml bottle  Gewurztraminer, or other fruity white wine*
  •     Ice cubes

directions

1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.

*Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice.

nutrition facts

  • Servings Per Recipe 10 to 12 servings
 
  • Calories180, 
  • Total Fat (g)0, 
  • Saturated Fat (g)00, 
  • Monounsaturated Fat (g)0, 
  • Polyunsaturated Fat (g)0, 
  • Cholesterol (mg)0,
  • Sodium (mg)30, 
  • Carbohydrate (g)33, 
  • Fiber (g)1, 
  • Protein (g)1, 
  • Vitamin C (DV%)109,
  • Calcium (DV%)1, 
  • Iron (DV%)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:24 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 23 2010

ingredients

  • 1-1/3  cups  water
  • 2/3  cup  long grain rice
  • 1/4  teaspoon  salt
  • 2  tablespoons  butter or margarine
  • 1    medium onion, chopped (1/2 cup)
  • 1/2    red sweet pepper, finely chopped
  • 1  clove  garlic, minced
  • 2  cups  milk, half-and-half, or light cream
  • 1/8 to 1/4  teaspoon  ground red pepper or several dashes bottled hot pepper sauce
  • 2    egg yolks
  • 1/4  cup  finely chopped prosciutto or ham (about 2 ounces)
  • 2  cups  cooked black-eyed peas or frozen black-eyed peas, thawed, or one 14-ounce can black-eyed peas, drained
  • 2    egg whites
  • 1/3  cup  snipped fresh parsley
  • 2  tablespoons  all-purpose flour

directions

1. Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.

2. For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.

3. Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.

4. Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.

5. Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.

Make-Ahead Tip: Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

nutrition facts

  • Calories175, 
  • Total Fat (g)6, 
  • Saturated Fat (g)2, 
  • Cholesterol (mg)52, 
  • Sodium (mg)353,
  • Carbohydrate (g)22, 
  • Fiber (g)2, 
  • Protein (g)8, 
  • Vitamin A (DV%)15, 
  • Vitamin C (DV%)16,
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:20 pm   |  Permalink   |  0 Comments  |  Email
Monday, November 22 2010

ingredients

  • 1  lb.  pork stew meat
  • 2  Tbsp.  olive oil
  • 1  large  onion, chopped
  • 1  medium  fresh poblano pepper, finely chopped
  • 1  large  red sweet pepper, cut into 3/4-inch pieces
  • 2  tsp.  unsweetened cocoa powder
  • 1  tsp.  ground cumin
  • 1/2  tsp.  garlic powder
  • 1/8  tsp.  ground cinnamon
  •   Dash  cayenne pepper
  • 1  14-oz. can  chicken broth
  • 1  15-oz. can  pumpkin
  • 1/4  cup  whipping cream
  •     Fesh cilantro (optional)

directions

1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.

2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.

nutrition facts

  • Calories362, 
  • Total Fat (g)20, 
  • Saturated Fat (g)7, 
  • Monounsaturated Fat (g)10,
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)91, 
  • Sodium (mg)626, 
  • Carbohydrate (g)19,
  • Total Sugar (g)7, 
  • Fiber (g)5, 
  • Protein (g)27, 
  • Vitamin C (DV%)2.24, 
  • Calcium (DV%)8,
  • Iron (DV%)21, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:18 pm   |  Permalink   |  0 Comments  |  Email
Sunday, November 21 2010
For a meatless dinner idea or simple side dish, toss garbanzo beans with tomatoes, feta, mint, and an easy vinaigrette and serve with warm pita wedges.

 

ingredients

  • 2  15-oz. cans  no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans (chickpeas), rinsed and drained
  • 6    Campari or Roma tomatoes, sliced
  • 4  oz.  crumbled feta cheese with tomato and basil
  • 1/4  cup  lightly packed small fresh mint leaves
  • 1/3  cup  white vinegar
  • 1/4  cup  olive oil
  • 1 to 2    pita bread rounds

directions

1. In large bowl combine beans, tomatoes, feta, and mint. In a screw-top jar combine vinegar, oil, 1 Tbsp. sugar, and 1/2 tsp. black pepper; shake to combine. Pour over salad mixture; set aside.

2. Grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut in wedges. Makes 4 servings.

nutrition facts

  • Calories454, 
  • Total Fat (g)22, 
  • Cholesterol (mg)21, 
  • Sodium (mg)878, 
  • Carbohydrate (g)49, 
  • Fiber (g)10, 
  • Protein (g)17, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:16 pm   |  Permalink   |  0 Comments  |  Email
Saturday, November 20 2010
1 poundlean ground beef
1/2 cupchopped onion (1 medium)
1/2 cupchopped green sweet pepper (1 small)
2 clovesgarlic, minced
1 14 1/2-ounce candiced tomatoes, undrained
1 8-ounce cantomato sauce
2 tablespoonstomato paste
1-1/2 teaspoonsdried Italian seasoning, crushed
1/8 teaspoonblack pepper
1 recipeCooked Spaghetti Squash
1/4 cupshredded Parmesan cheese (1 ounce)
  Small fresh basil leaves (optional)

1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.

Cooked Spaghetti Squash: Prick a 2 1/2- to 3-pound whole spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands. Makes: 6 servings 
Posted by: Send a Meal AT 12:08 pm   |  Permalink   |  0 Comments  |  Email
Friday, November 19 2010
3-1/2 to 4 poundsmeaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/8 teaspoonsalt
1/8 teaspoonblack pepper
2 ouncessliced turkey pepperoni
1/4 cupsliced pitted ripe olives
1/2 cupreduced-sodium chicken broth
1 tablespoontomato paste
1 teaspoondried Italian seasoning, crushed
1/2 cupshredded part-skim mozzarella cheese (2 ounces)

1. Place chicken in a 3-1/2- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese. 
Posted by: Send a Meal AT 10:37 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 18 2010

ingredients

  • 4  4- to 5-oz.  beef ribeye (Demonico)
  • 6  cloves  garlic, peeled and thinly sliced
  • 2  Tbsp.  butter
  • 1  15- to 19-oz. can  cannellini beans (white kidney beans)
  • 1/4  cup  snipped fresh Italian (flat-leaf) parsley

directions

1. Drizzle steaks lightly with olive oil; sprinkle with salt and black pepper.

2. Heat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium-rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir 1 minute or until softened; remove from pan.

3. Add butter and beans to skillet; heat through. Add parsley and cook 1 minute more. Top steaks with garlic and serve with beans. Makes 4 servings.

nutrition facts

  • Calories326, 
  • Total Fat (g)18, 
  • Cholesterol (mg)81, 
  • Sodium (mg)415, 
  • Carbohydrate (g)16, 
  • Fiber (g)5, 
  • Protein (g)29, 
  • Calcium (DV%)5, 
  • Iron (DV%)26, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:10 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 17 2010

ingredients

  • 12  oz.  beef sirloin steak
  • 2/3  cup  bottled ginger vinaigrette salad dressing
  • 3  cups  broccoli florets
  • 8  cups  mixed spring or baby salad greens
  • 1  medium  red sweet pepper

directions

1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.

2. In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.

3. In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories237, 
  • Total Fat (g)9, 
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)1, 
  • Cholesterol (mg)60, 
  • Sodium (mg)468, 
  • Carbohydrate (g)17, 
  • Total Sugar (g)10, 
  • Fiber (g)4, 
  • Protein (g)22, 
  • Vitamin C (DV%)176, 
  • Calcium (DV%)8, 
  • Iron (DV%)21, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:50 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 16 2010

ingredients

  • 1-1/2  lb.  boneless pork loin
  • 3  Tbsp.  Pickapeppa or Worcestershire sauce
  • 1  Tbsp.  olive oil
  • 3  to 4 small  parsnips, peeled and sliced
  • 2    pears, cored, sliced and/or chopped
  • 1/2  cup  pear nectar or apple juice
  •     Fresh Italian (flat-leaf) parsley (optional)

directions

1. Slice pork 1/2-inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.

2. In a 12-inch skillet, heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining pickapeppa sauce and pear nectar into the skillet. Return pork to skillet. Cook 5 minutes more or until just a trace of pink remains in pork. Remove pork and vegetables to a serving platter. Continue to boil sauce, uncovered, until slightly thickened.

3. Pour sauce over pork and pear mixture to serve. Sprinkle with parsley. Makes 4 servings.

nutrition facts

  • Calories399, 
  • Total Fat (g)15, 
  • Saturated Fat (g)4, 
  • Monounsaturated Fat (g)8,
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)94, 
  • Sodium (mg)318, 
  • Carbohydrate (g)28,
  • Total Sugar (g)15, 
  • Fiber (g)4, 
  • Protein (g)38, 
  • Vitamin C (DV%)19, 
  • Calcium (DV%)3,
  • Iron (DV%)10, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:01 am   |  Permalink   |  0 Comments  |  Email
Monday, November 15 2010

Hearty chicken and rich butternut squash make this soup the perfect warm up after a cold winterday. A nice Asian flair is added with curry powder, making the dish reminiscent of Indianfood. The broth is provided a sweetness with chewy dried apricots. Use care when cutting up your chicken.

Nutrition Facts * Calories577, * Total Fat (g)35, * Saturated Fat (g)9, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)5, * Cholesterol (mg)167, * Sodium (mg)1905, * Carbohydrate (g)30, * Total Sugar (g)11, * Fiber (g)6, * Protein (g)44, * Vitamin C (DV%)32, * Calcium (DV%)7, * Iron (DV%)25, * Percent Daily Values are based on a 2,000 calorie diet


ingredients

 

  • 1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
  • 1 small red onion, cut in 1/2-inch wedges
  • 1 Tbsp. curry powder
  • 1 Tbsp. olive oil
  • 3 14-oz. cans reduced-sodium chicken broth
  • 1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
  • 1/3 cup dried apricots, snipped
  • 1/2 cup chopped walnuts
  • 1 tsp. olive oil
  • 1/4 tsp. freshly grated or ground nutmeg
  • 1 deli-roasted chicken, cut up
  • Fresh cilantro leaves

 

directions

 

  1. Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
  2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
  3. Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
  4. To serve, top soup with nuts, chicken, and cilantro. Makes 6 main-dish servings.
 
Posted by: Send a Meal AT 09:22 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 14 2010
1/2 cupfresh cranberries or 1/4 cup canned whole cranberry sauce
1/4 cupapple juice
2 tablespoonssnipped dried figs
1 tablespoonpacked brown sugar or granulated sugar
1/2 teaspoonsnipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
  Salt
  Freshly ground black pepper
6 ouncespork tenderloin
2 teaspoonscanola oil
  Hot cooked long grain and wild rice (optional)

1. For chutney, stir together the cranberries or cranberry sauce, juice, figs, sugar, rosemary, and salt, and freshly ground black pepper to taste in a small heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside.

2. Meanwhile, trim fat from meat. Cut meat crosswise into six 1-ounce pieces about 1 inch thick. Press with palm of hand to an even thickness. Cook the pork in hot oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes or until pork is slightly pink in center, turning once.

3. To serve, divide the pork medaillons between 2 dinner plates. Serve with long grain and wild rice, if desired. Spoon some of the warm chutney over pork. Pass remaining chutney. Makes 2 servings.

Nutrition Facts Per Serving:

  • Servings: 2 servings
  • Calories227
  • Total Fat (g)7
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)4
  • Cholesterol (mg)55
  • Sodium (mg)185
  • Carbohydrate (g)23
  • Total Sugar (g)18
  • Fiber (g)3
  • Protein (g)18
  • Vitamin A (DV%)0
  • Vitamin C (DV%)8
  • Calcium (DV%)3
  • Iron (DV%)9
  • Diabetic Exchanges

  • Fruit (d.e.)1.5
  • Very Lean Meat (d.e.)2.5
  • Fat (d.e.)1
 
Posted by: Send a Meal AT 09:20 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 13 2010

The herb-flavored butter from this recipe is tucked under the skin of the turkey before roasting it. The butter helps provide flavor to the turkey and helps keep its meat moist. This flavored butter can also be used when roasting chicken to provide the same wonderful herb flavor. You can chat with others to find new side-dish recipes to serve with your turkey.

Nutrition Facts * Servings Per Recipe 14 servings * Calories771, * Total Fat (g)43, * Saturated Fat (g)15, * Cholesterol (mg)230, * Carbohydrate (g)23, * Fiber (g)2, * Protein (g)71, * Calcium (DV%)11, * Iron (DV%)31, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 1 14-pound turkey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup butter (no substitutes), softened
  • 2 to 3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary
  • 2 cloves garlic, minced
  • Pear-Pecan Stuffing (see Recipe Center)

 

directions

 

  1. Preheat oven to 425 degrees F.
  2. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper.
  3. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast.
  4. Spoon some of the Pear-Pecan Stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator.
  5. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
  6. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey.
  7. When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.
 
Posted by: Send a Meal AT 09:18 am   |  Permalink   |  0 Comments  |  Email
Friday, November 12 2010
ingredients

1 pound boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon cooking oil
1-1/2 cups chopped onion (3 medium)
2 cloves garlic, minced
1-1/2 cups Pinot Noir or Burgundy wine
3/4 cup beef broth
1 teaspoon dried thyme, crushed
3/4 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
3 cups whole fresh mushrooms
2 cups 3/4-inch pieces carrot (4 medium)
1 cup pearl onions, peeled, or frozen small whole onions
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 slices bacon, crisp-cooked, drained, and crumbled
3 cups hot cooked noodles or 1 recipe Mashed Potatoes (see page 00)
directions

In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.
In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles.
Makes 6 servings (6 cups)
Slow-cooker directions: Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon. 
Posted by: Send a Meal AT 06:50 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 11 2010

his Jamaican-inspired stir-fry recipe features two of the easygoing island's favorite ingredients: pork and sweet potatoes. Also featured are apples, green onions, and that Jamaican staple, jerk seasoning. Make your own Jamaican jerk seasoning by combining crushed red pepper flakes, ground allspice, curry powder, black pepper, dried thyme, ground red pepper, and ground ginger.

Nutrition Facts * Calories365, * Total Fat (g)9, * Saturated Fat (g)2, * Cholesterol (mg)38, * Sodium (mg)131, * Carbohydrate (g)54, * Fiber (g)3, * Protein (g)16, * Vitamin A (DV%)150, * Vitamin C (DV%)32, * Calcium (DV%)3, * Iron (DV%)17, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 1-1/2 cups quick-cooking rice
  • 1/4 cup thinly sliced green onion
  • 1 large sweet potato (about 12 ounces)
  • 1 medium tart apple (such as Granny Smith), cored
  • 12 ounces lean boneless pork strips for stir-frying
  • 2 to 3 teaspoons purchased or homemade Jamaican jerk seasoning
  • 1 tablespoon cooking oil
  • 1/3 cup apple juice or water

 

directions

 

  1. Prepare rice according to package directions. Stir half of the green onion into cooked rice. Meanwhile, peel sweet potato. Cut into quarters lengthwise, then thinly slice crosswise.* Place in a microwave-safe pie plate or shallow dish. Cover with vented plastic wrap. Microwave on 100-percent power (high) for 3 to 4 minutes or until tender, stirring once. Cut apple into 16 wedges. Sprinkle pork strips with Jamaican jerk seasoning; toss to coat evenly.
  2. Pour oil into a wok or large skillet. (Add more oil, if necessary, during cooking.) Preheat over medium-high heat. Stir-fry seasoned pork in hot oil for 2 minutes. Add apple and remaining green onion; stir-fry for 1 to 2 minutes or until pork is no longer pink. Stir in sweet potato and apple juice. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute more. Serve over rice mixture. Makes 4 servings.
  3. *Note: To save time, slice quartered sweet potato (and the green onion) in a food processor fitted with a thin slicing blade.
  4. Homemade Jamaican Jerk Seasoning: Combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed; 1/8 teaspoon ground red pepper; and 1/8 teaspoon ground ginger.
 
Posted by: Send a Meal AT 06:50 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 10 2010

Don't settle for regular old turkey tenderloin anymore. In this dish, a delicious creamy mixture of spinach and soft goat or feta cheeseis rolled up between the meat prior to baking for extra flavor. The raw turkey breasts can be refrigerated for up to 24 hours, so it's a great make-ahead meal.

Nutrition Facts * Servings Per Recipe 8 servings * Calories254, * Total Fat (g)10, * Saturated Fat (g)4, * Cholesterol (mg)95, * Sodium (mg)478, * Carbohydrate (g)1, * Fiber (g)1, * Protein (g)38, * Vitamin C (DV%)14, * Calcium (DV%)5, * Iron (DV%)13, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 4 8-ounce turkey breast tenderloins
  • 4 cups chopped fresh spinach leaves
  • 6 ounces semisoft goat cheese (chevre) or feta cheese,crumbled(about 3/4 cup)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper

 

directions

 

  1. Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie 100 percent cotton kitchen string around each tenderloin in 3 or 4 places to hold in stuffing.
  2. In small bowl combine oil, paprika, salt, and cayenne; brush evenly over tenderloins. Wrap tenderlins individually in plastic wrap. Refrigerate for 4 to 24 hours.
  3. Preheat oven to 375F. Unwrap turkey and place in a shallow roasting pan. Roast about 40 minutes or until turkey reaches 170F. Remove and discard strings; slice tenderloins crosswise.
  4. Makes 8 servings.
 
Posted by: Send a Meal AT 10:20 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 10 2010

As the winter wind whips against your windows, curl up nice and cozy with a steaming bowl of this creamy chowder. Italian seasoning and Swiss cheese give the soup plenty of zesty flavor, and it goes well with toasted cheese bread. For less hassle, use refrigerated diced potatoes with onions.

Nutrition Facts * Calories494, * Total Fat (g)12, * Saturated Fat (g)7, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)1, * Cholesterol (mg)41, * Sodium (mg)1344, * Carbohydrate (g)70, * Total Sugar (g)10, * Fiber (g)9, * Protein (g)25, * Vitamin A (DV%)0, * Vitamin C (DV%)27, * Calcium (DV%)50, * Iron (DV%)19, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 1 20-oz. pkg. refrigerated diced potatoes with onions
  • 1 14-oz. can vegetable broth
  • 1/3 cup all-purpose flour
  • 1 cup shredded Swiss cheese (4oz.)
  • 3 cups milk
  • 1 tsp. dried Italian seasoning
  • 1 15-oz. can navy beans, rinsed and drained
  • Bottled roasted red sweet pepper (optional)
  • Italian (flat-leaf) parsley (optional)
  • 8 slices toasted bread with cheese (optional)

 

directions

In Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered, 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread. Serves 4. 
Posted by: Send a Meal AT 10:19 am   |  Permalink   |  0 Comments  |  Email
Monday, November 08 2010

Refrigerated egg product and fat-free milk slims down this dinnertime headliner. The chicken is dredged in bread crumbs and Parmesan cheese and baked until the juices run clear and the outside is crispy. For the economical choice, use chicken legs or thighs.

Nutrition Facts * Servings Per Recipe 12 servings * Calories198, * Total Fat (g)9, * Saturated Fat (g)4, * Cholesterol (mg)79, * Sodium (mg)363, * Carbohydrate (g)6, * Protein (g)23, * Starch (d.e.).5, * Lean Meat (d.e.)3, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

 

  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
  • 1/4 cup fat-free milk
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup fine dry bread crumbs
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 5 pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
  • 1/4 cup butter or margarine, melted
  • Snipped fresh oregano (optional)

 

directions

 

  1. Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
  2. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter.
  3. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180° degree F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano. Makes 12 servings.

 

recipe source

BHG.com
Better Homes and Gardens 
Posted by: Send a Meal AT 10:18 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 07 2010

ingredients

  • 2  lb.  red potatoes
  • 3  or 4 cloves  garlic, minced
  • 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1/4  cup  butter
  • 1  cup  buttermilk
  • 4  oz.  fontina cheese, shredded (1 cup)
  • 4  oz.  Parmesan cheese, finely shredded (1 cup)
  • 1/3  cup  crumbled blue cheese
  • 1/2  cup  panko (Japanese-style bread crumbs)
  • 1/4  tsp.  dried Italian seasoning, crushed
  • 1  Tbsp.  olive oil
  •     Snipped fresh parsley (optional)

directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.

3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

nutrition facts

  • Calories304, 
  • Total Fat (g)18, 
  • Saturated Fat (g)10, 
  • Monounsaturated Fat (g)5,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)47, 
  • Sodium (mg)653, 
  • Carbohydrate (g)23,
  • Total Sugar (g)3, 
  • Fiber (g)2, 
  • Protein (g)14, 
  • Vitamin C (DV%)18, 
  • Calcium (DV%)33,
  • Iron (DV%)6, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:35 pm   |  Permalink   |  0 Comments  |  Email
Saturday, November 06 2010

ingredients

  • 1-1/2  pounds  fresh or frozen crab legs, split*
  • 3  tablespoons  unsalted butter, melted
  • 1  tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice

directions

1. Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.

2. Makes 4 (4-ounce) servings

3. Note: If split crab legs are unavailable from your grocer, purchase whole legs. Using kitchen shears, cut through the lighter colored underside of each leg. Lay partially split legs on a cutting board. Cut through each hard shell with a sharp knife, completely splitting the legs.

nutrition facts

  • Calories154, 
  • Total Fat (g)10, 
  • Saturated Fat (g)6, 
  • Monounsaturated Fat (g)3,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)64, 
  • Sodium (mg)799, 
  • Carbohydrate (g)0,
  • Total Sugar (g)0, 
  • Fiber (g)0, 
  • Protein (g)15, 
  • Vitamin A (DV%)0, 
  • Vitamin C (DV%)13,
  • Calcium (DV%)5, 
  • Iron (DV%)3, 
  • Very Lean Meat (d.e.)2, 
  • Fat (d.e.)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:33 pm   |  Permalink   |  0 Comments  |  Email
Friday, November 05 2010

ingredients

  • 2  pounds  skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
  • 2  teaspoons  ground cumin
  • 1/4  teaspoon  salt
  • 1  tablespoon  olive oil or cooking oil
  • 1  16-ounce jar  green salsa
  • 1  16-ounce package  frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
  • 1  15-ounce can  cannellini beans (white kidney beans), rinsed and drained
  • 1  14.5-ounce can  diced tomatoes with onion and garlic
  •     Dairy sour cream (optional)
  •     Shredded cheese (optional)

directions

1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

To store reserves: Place chili in an airtight container. Seal and chill for up to 3 days.

nutrition facts

  • Servings Per Recipe 4 (1 1/2-cup) servings + reserves
 
  • Calories305, 
  • Total Fat (g)5,
  • Saturated Fat (g)1, 
  • Monounsaturated Fat (g)2, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)88, 
  • Sodium (mg)914, 
  • Carbohydrate (g)24, 
  • Total Sugar (g)7, 
  • Fiber (g)6, 
  • Protein (g)41, 
  • Vitamin C (DV%)63, 
  • Calcium (DV%)10, 
  • Iron (DV%)18, 
  • Starch (d.e.)1,
  • Vegetables (d.e.)1.5, 
  • Very Lean Meat (d.e.)4, 
  • Fat (d.e.)1, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:31 pm   |  Permalink   |  0 Comments  |  Email
Thursday, November 04 2010

ingredients

  • 7  oz.  dried multigrain or whole grain rotini pasta (about 1-1/2 cups)
  •     Nonstick cooking spray
  • 1-1/2  cups  broccoli florets, finely chopped carrots, or green beans, cut in 1/2-inch pieces
  • 1/4  cup  finely chopped onion
  • 4  tsp.  olive oil
  • 1  6.5-oz. pkg.  light semisoft cheese with garlic and herb
  • 1-2/3  cups  fat-free milk
  • 1  Tbsp.  all-purpose flour
  • 1/2  cup  reduced-fat shredded cheddar cheese (2 oz.)
  • 2  oz.  Asiago, Gruyére, or Manchego cheese, shredded (1/2 cup)
  • 1/2  cup  crumbled whole wheat baguette or panko (Japanese-style bread crumbs)
  •     Flat-leaf parsley or oregano

directions

1. Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm.

2. Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined.

3. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat.

4. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings.

nutrition facts

  • Calories332, 
  • Total Fat (g)15, 
  • Saturated Fat (g)7, 
  • Monounsaturated Fat (g)2,
  • Cholesterol (mg)39, 
  • Sodium (mg)455, 
  • Carbohydrate (g)34, 
  • Total Sugar (g)6, 
  • Fiber (g)3, 
  • Protein (g)17, 
  • Vitamin C (DV%)37, 
  • Calcium (DV%)30, 
  • Iron (DV%)9, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:30 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, November 03 2010

ingredients

  • 1  cup  chopped onion (1 large)
  • 3  cloves  garlic, minced
  • 2  Tbsp.  olive oil
  • 2  tsp.  chili powder
  • 1/2  tsp.  ground cumin
  • 1/4  tsp.  ground cinnamon
  • 1/4  tsp.  dried oregano, crushed
  • 2  tsp.  all-purpose flour
  • 1/3  cup  chicken broth
  • 2  Tbsp.  semisweet chocolate pieces
  • 2  cups  Pulled Pork Master Recipe (see recipe below)
  • 6  8-inch  flour tortillas
  •     Nonstick cooking spray
  • 1  cup  shredded Monterey Jack cheese (4 ounces)
  • 2/3  cup  pimiento-stuffed green olives, sliced
  • 1/2  cup  thinly sliced red onion (1 medium)

directions

1. In a large skillet, cook chopped onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in chili powder, cumin, cinnamon, and oregano; cook and stir for 1 minute more. Stir in flour. Stir in chicken broth all at once. Cook until thickened and bubbly, stirring constantly. Stir in chocolate until melted. Stir in shredded pork and heat through.

2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with pork, green olives, and red onion slices. Fold tortillas in half, pressing gently.

3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Makes 6 servings.

Pulled Pork Master RecipeTrim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker. In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour over pork in cooker.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

nutrition facts

  • Calories294, 
  • Total Fat (g)21, 
  • Saturated Fat (g)7, 
  • Monounsaturated Fat (g)10,
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)66, 
  • Sodium (mg)861, 
  • Carbohydrate (g)30,
  • Total Sugar (g)9, 
  • Fiber (g)3, 
  • Protein (g)23, 
  • Vitamin C (DV%)14, 
  • Calcium (DV%)21,
  • Iron (DV%)15, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:28 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 02 2010
1/2 cuptomato sauce
2 tablespoonsjalapeño pepper jelly
2 tablespoonslime or lemon juice
2 tablespoonsquick-cooking tapioca
1 teaspoonbrown sugar
1 teaspoonground cumin
1/4 to 1/2 teaspooncrushed red pepper
8 to 10chicken thigh and/or drumsticks, skinned (2 to 2-1/2 pounds)
4 to 5 sliceswhole grain bread (optional)

1. In a 3-1/2- or 4-quart slow cooker combine tomato sauce, jelly, lime or lemon juice, tapioca, brown sugar, cumin, and red pepper. Place chicken pieces, meaty side down, on sauce mixture.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Serve with bread if desired. Makes 4 to 5 servings. 

Nutrition Facts Per Serving:

  • Servings: 4 to 5 servings
  • Calories225
  • Total Fat (g)5
  • Saturated Fat (g)1
  • Cholesterol (mg)114
  • Sodium (mg)239
  • Carbohydrate (g)15
  • Fiber (g)1
  • Protein (g)28
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Very Lean Meat (d.e.)4
  • Fat (d.e.).5
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email
Monday, November 01 2010
1-1/2 poundsboneless beef chuck pot roast
1 poundbutternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2 smallonions, cut into wedges
2 clovesgarlic, minced
1 14-ounce canreduced-sodium beef broth
1 8-ounce cantomato sauce
2 tablespoonsWorcestershire sauce
1 teaspoondry mustard
1/4 teaspoonground black pepper
1/8 teaspoonground allspice
2 tablespoonscold water
4 teaspoonscornstarch
1 9-ouncepackage frozen Italian green beans

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.


Nutrition Facts Per Serving:

  • Servings: 6 (1-1/3 cup) servings
  • Calories206
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)2
  • Cholesterol (mg)67
  • Sodium (mg)440
  • Carbohydrate (g)15
  • Total Sugar (g)5
  • Fiber (g)3
  • Protein (g)27
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Vegetables (d.e.)1.5
  • Lean Meat (d.e.)2.5
 
Posted by: Send a Meal AT 10:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 31 2010

ingredients

  • 1/2  of a medium  head cabbage, cut into wedges (about 12 ounces)
  • 1  medium  onion, sliced and separated into rings
  • 1  4 1/2-ounce jar (drained weight)  sliced mushrooms, drained
  • 2  tablespoons  quick-cooking tapioca
  • 2  to 2 1/2 pounds  meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 2  cups  purchased meatless spaghetti sauce
  •     Grated Parmesan cheese
  •     Hot cooked pasta (optional)

directions

1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.

nutrition facts

  • Calories300, 
  • Total Fat (g)9, 
  • Saturated Fat (g)3, 
  • Cholesterol (mg)94, 
  • Sodium (mg)662,
  • Carbohydrate (g)24, 
  • Fiber (g)4, 
  • Protein (g)35, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:45 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 30 2010
Ingredients
2 pounds  beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons  caraway seeds
1 1/2-2 tablespoons  sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon  salt
  Freshly ground pepper, to taste
1   large or 2 medium onions, chopped
1   small red bell pepper, chopped
1 14-ounce can  diced tomatoes
1 14-ounce can  reduced-sodium beef broth
1 teaspoon  Worcestershire sauce
3 cloves  garlic, minced
2   bay leaves
1 tablespoon  cornstarch mixed with 2 tablespoons water
2 tablespoons  chopped fresh parsley

Directions
1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Tips:
Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

Nutrition Facts
Calories 180, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 48 mg, Sodium 250 mg, Carbohydrate 6 g, Fiber 1 g, Protein 25 g, Potassium 298 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Iron 15%. Exchanges: Vegetable 1,Lean Meat 3
Percent Daily Values are based on a 2,000 calorie diet
 
Recommended Recipe:
Beef Goulash
Beef Goulash

Depending on how much heat you like, choose sweet or hot Hungarian paprika to spice this goulash main-dish recipe.

See Recipe 
Posted by: Send a Meal AT 10:43 am   |  Permalink   |  0 Comments  |  Email
Friday, October 29 2010
Ingredients
4   boneless pork loin chops, about 3/4 inch thick (about 1 1/4 pounds total)
1/4 teaspoon  salt
1/4 teaspoon  ground black pepper
1 tablespoon  canola oil
2 tablespoons  finely chopped shallot
2 tablespoons  chopped pecans, toasted
2 tablespoons  maple-flavored syrup
1 tablespoon  melted butter
1 tablespoon  snipped fresh thyme

Directions
1. Sprinkle chops with salt and ground black pepper. In a very large skillet heat oil over medium-high heat. Add shallot; cook and stir for 1 minute. Add chops; cook for 9 to 13 minutes or until pork juices run clear (160 degrees F ), turning once halfway through cooking time.
2. Meanwhile, in a small bowl combine pecans, syrup, butter, and thyme. Place cooked pork chops onto 4 dinner plates. Top with syrup mixture.
3. Money-Saving Tip: Switch out the 2 tablespoons shallot for 1/4 cup chopped onion.

Nutrition Facts
Calories 290, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 101 mg, Sodium 242 mg, Carbohydrate 9 g, Total Sugar 4 g, Fiber 0 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
 
Recommended Recipe:
Italian Pork Chops
Italian Pork Chops

The trio of fennel, Italian seasoning, and balsamic vinegar lends authentic Italian flavor to these meaty chops.

See Recipe
 
Posted by: Send a Meal AT 10:42 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 28 2010
Ingredients
1 15-oz. can  pumpkin
1 14-oz. can  unsweetened coconut milk
1 15-oz. can  cannellini beans, drained and rinsed
1 14-oz. can  vegetable broth
1 tsp.  dried leaf sage, crushed
  Salt and ground black pepper
  Cracked black peppercorns, optional
  Fresh lime slices, optional

Directions
1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.

Nutrition Facts
Calories 285, Total Fat 19 g, Saturated Fat 17 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 729 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 6%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
 
Recommended Recipe:
Pumpkin-Peanut Butter Soup
Pumpkin-Peanut Butter Soup

Curry powder spices up this bright orange pumpkin soup. For a pretty presentation, add a swirl of plain yogurt on top.

See Recipe
 
Posted by: Send a Meal AT 10:51 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 27 2010

ingredients

  • 1  lb.  ground beef
  • 1  medium  onion, chopped
  • 1  stalk  celery, chopped
  • 2  cloves  garlic, minced
  • 2  Tbsp.  all-purpose flour
  • 2  14-oz. cans  lower-sodium beef broth
  • 2  medium  potatoes, scrubbed and coarsely chopped
  • 1  14 1/2-oz. can  diced tomatoes, drained
  • 1  8-oz. pkg.  shredded cheddar and American cheese blend (2 cups)
  • 1  6-oz. can  tomato paste
  • 1/4  cup  ketchup
  • 2  Tbsp.  Dijon-style mustard
  • 1  cup  whole milk
  •     Toasted buns or rolls
  •     Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

directions

1. In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender.

2. Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings. Makes 6 main-dish servings.

nutrition facts

  • Servings Per Recipe 6 main-dish servings
 
  • Calories477, 
  • Total Fat (g)27, 
  • Saturated Fat (g)13, 
  • Monounsaturated Fat (g)9, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)93,
  • Sodium (mg)1309, 
  • Carbohydrate (g)28, 
  • Total Sugar (g)12, 
  • Fiber (g)4, 
  • Protein (g)29,
  • Vitamin C (DV%)44, 
  • Calcium (DV%)34, 
  • Iron (DV%)20, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:50 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 26 2010

ingredients

  •     Nonstick spray coating
  • 6  6-inch  corn tortillas, each cut into 6 wedges
  • 2  cups  cubed cooked chicken
  • 1  cup  loose-pack frozen whole kernel corn
  • 1  16-ounce jar  salsa verde
  • 3  tablespoons  light dairy sour cream
  • 3  tablespoons  snipped fresh cilantro
  • 1  tablespoon  all-purpose flour
  • 1  cup  crumbled Mexican chihuahua or farmer cheese (4 ounces)
  •     Light dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
  •     Chopped tomato (optional)
  •     Jalapeno pepper, thinly sliced (optional)

directions

1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeño slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100 percent power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above. Makes 4 servings.

pMake-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories479, 
  • Total Fat (g)21, 
  • Saturated Fat (g)3,
  • Cholesterol (mg)98, 
  • Sodium (mg)1247, 
  • Carbohydrate (g)45, 
  • Fiber (g)7, 
  • Protein (g)34,
  • Vitamin A (DV%)22, 
  • Vitamin C (DV%)73, 
  • Calcium (DV%)27, 
  • Iron (DV%)11, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:50 am   |  Permalink   |  0 Comments  |  Email
Monday, October 25 2010

ingredients

  • 4    bone-in chicken breast halves, with skin (about 2 pounds)
  • 1-1/2  cups  packaged peeled baby carrots, halved, if large
  • 1  cup  cubed peeled sweet potato (1 medium)
  • 1    onion, cut into 1/4-inch-thick wedges
  • 1/2  cup  sliced celery (1 stalk)
  • 1/2  cup  chicken broth
  • 2  tablespoons  snipped fresh sage
  • 3  tablespoons  olive oil
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 2  8.8-ounce pouches  cooked long grain and wild rice
  • 3  tablespoons  snipped fresh Italian (flat-leaf) parsley

directions

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.

2. Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken. Makes 4 servings. 
Posted by: Send a Meal AT 10:42 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 24 2010

ingredients

  • 8  slices  thick-sliced bacon
  • 3  medium  sweet potatoes, cut in 1/2-inch pieces
  • 1  medium  onion, chopped
  •     Salt and ground black pepper
  • 2  to 4 Tbsp.  pure maple syrup
  • 2  Tbsp.  cider vinegar
  • 8    eggs
  • 1  cup  milk
  • 1/4  cup  butter
  • 1  .9-oz. envelope  hollandaise sauce mix
  • 1  Tbsp.  chopped canned chipotle peppers in adobo sauce
  •     Fresh chives

directions

1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories599, 
  • Total Fat (g)39, 
  • Saturated Fat (g)17,
  • Monounsaturated Fat (g)14, 
  • Polyunsaturated Fat (g)4, 
  • Cholesterol (mg)485, 
  • Sodium (mg)1054, 
  • Carbohydrate (g)38, 
  • Total Sugar (g)15, 
  • Fiber (g)4, 
  • Protein (g)23, 
  • Vitamin C (DV%)8, 
  • Calcium (DV%)17, 
  • Iron (DV%)16, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:40 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 23 2010
Ingredients
2-1/3 cups  dark beer (from 2 bottles)
1 teaspoon each of  garlic powder, cayenne pepper and Hungarian paprika
1/2 teaspoon each of  red and black pepper blend, chili powder and salt
3 tablespoons plus 1/4 cup  brown sugar
3 pounds  country-style pork ribs
2   sweet banana peppers
1 teaspoon  teaspoon crushed red pepper flakes
1-1/2 cups  cider vinegar
4 tablespoons  hot sauce
3 tablespoons each of  Worcestershire sauce and white balsamic vinegar
1-1/2 tablespoons  tomato paste
1 teaspoon each of  chipotle hot sauce and spicy brown mustard
1-1/2 cups  beef broth
1 tablespoon  ground cinnamon
1 small  pineapple, peeled and cut into 1-inch-thick slices
1 cup  shredded cabbage
1   scallion, chopped
1/4   red onion, thinly sliced and chopped
1 each of  poblano pepper and jalapeno pepper, seeded and chopped
3   Fresno chiles or red jalapenos, seeded and chopped
1 pound  applewood smoked bacon
5   Kaiser rolls

Directions
1. Heat oven to 325 degrees. Pour 1 cup of the beer in bottom of a baking pan. Put a rack on top (high enough to keep pork off of beer). Mix garlic powder, cayenne, pepper blend, paprika, chili powder, salt and 1 tablespoon of the brown sugar and rub onto pork. Bake at 325 degrees, covered, for 2-1/2 hours or until very tender. Once cooked, shred pork, discarding fat.
2. Meanwhile, roast banana peppers on the grill, then remove skin and seeds. Finely chop and mix with pork.
3. Pour another 1 cup beer in a saucepan. Add 1/4 cup of the brown sugar and the red pepper flakes. Cook over medium-high heat until mixture reduces to 1/2 cup, stirring often, about 10 minutes. Once reduced, add cider vinegar, hot sauce, Worcestershire, 2 tablespoons of white vinegar, the tomato paste, chipotle hot sauce and mustard. Stir until combined. Stir in broth. Simmer 20 minutes. Stir into pork.
4. Blend cinnamon and 1 tablespoon brown sugar. Rub onto pineapple slices. Grill slices over medium heat for about 2 to 4 minutes on each side. Finely chop; set aside.
5. In a large bowl, combine cabbage, scallion, onion and peppers. In separate bowl, whisk together remaining 1/3 cup beer, remaining 1 tablespoon each brown sugar and white vinegar. Pour mixture over cabbage and peppers; toss to combine. Let stand 30 minutes.
6. Cook bacon in oven or panini press until crisp, about 10 minutes. Flip halfway through; drain on paper towels. Crumble and set aside.
7. To serve: Split rolls in half. Stack with pulled pork (a generous portion), 1 tablespoon pineapple and 3 slices of crumbled bacon. Add 2 tablespoons slaw, then bun tops, and serve.
 
Recommended Recipe:
Shredded Pork Sandwiches
Shredded Pork Sandwiches

To save on carbohydrates, skip the bun in this easy pork sandwich recipe. To make this potluck-style dish suitable to diabetic food plans, mounds the slow-cooked pork shoulder with a spoonful of broccoli slaw.

See Recipe
 
Posted by: Send a Meal AT 10:39 am   |  Permalink   |  0 Comments  |  Email
Friday, October 22 2010
Ingredients
1 pound  lean ground beef
1/2 cup  chopped onion
1 small  green sweet pepper, chopped
1/2 cup  chopped celery (1 stalk)
1 medium  carrot, chopped
2 cloves  garlic, minced
2-1/2 cups  water
2 14-1/2-ounce cans  diced tomatoes
1 13- to 15-ounce jar  spaghetti sauce
1 tablespoon  sugar
1/2 teaspoon  dried Italian seasoning, crushed
1/2 teaspoon  salt
1/4 teaspoon  black pepper
Dash  crushed red pepper
2 ounces  spaghetti, broken into 2-inch pieces

Directions
1. In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.
2. Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. Garnish with fresh herb sprigs, if you like. Makes 6 servings.

Nutrition Facts
Calories 264, Total Fat 11 g, Cholesterol 48 mg, Sodium 882 mg, Carbohydrate 25 g, Fiber 4 g.
Percent Daily Values are based on a 2,000 calorie diet
 
Recommended Recipe:
Easy Hamburger-Vegetable Soup
Easy Hamburger-Vegetable Soup

Sprinkle the crispy cheesy cracker topping on your favorite soup, stew, or chili.

See Recipe 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 21 2010
Ingredients
  Meatballs:
1 pound  95 percent lean ground beef
1   egg
1/3 cup  plain bread crumbs
1/4 cup  chopped fresh mint
1/4 cup  chopped fresh parsley
2   cloves garlic, minced
1 tablespoon  lemon zest
1/2 teaspoon  salt
1/4 teaspoon  black pepper
  Soup:
2 teaspoons  olive oil
2   leeks, cleaned and sliced
1   rib celery, sliced
3 cans (14.5 ounces each)  low-sodium chicken broth
1 can (14.5 ounces)  diced tomatoes
1 small  head escarole, chopped (about 6 cups)
1/2 cup  uncooked orzo
2 teaspoons  lemon juice
1/4 teaspoon  hot pepper sauce

Directions
1. Meatballs: In a large bowl, combine beef, egg, bread crumbs, mint, parsley, garlic, lemon zest, salt and black pepper. Stir to mix well. Using your hands or a small scoop, shape the mixture into about 36 meatballs using about 1 heaping tablespoon for each.
2. Soup: Heat the oil in a large pot over medium heat. Add leeks and celery and cook 5 minutes, stirring often, until softened.
3. Stir in the broth, tomatoes and escarole and bring to a boil. Stir in the orzo and return to a boil. Carefully drop in the meatballs and return to a boil.
4. Reduce the heat to medium-low, cover, and cook about 18 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through. Stir in lemon juice and hot pepper sauce.

Nutrition Facts
Calories 282, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 28 mg, Sodium 839 mg, Carbohydrate 28 g, Fiber 5 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:18 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 20 2010

ingredients

  • 1  medium  onion, chopped (1/2 cup)
  • 1  medium  green sweet pepper, chopped
  • 3  cloves  garlic, minced
  • 2  tablespoons  olive oil
  • 1  pound  uncooked ground turkey
  • 3  tablespoons  chili powder
  • 1  tablespoon  ground cumin
  • 1/4  teaspoon  cayenne pepper
  • 1  15-ounce can  black beans, rinsed and drained
  • 1  14-1/2-ounce can  diced tomatoes, undrained
  • 1  cup  bottled salsa
  • 2  16-ounce tubes  refrigerated cooked polenta
  • 2  cups  shredded Monterey Jack cheese
  • 2/3  cup  chopped fresh tomato
  • 1/4  cup  snipped fresh cilantro

directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

nutrition facts

  • Servings Per Recipe 12 servings
 
  • Calories264, 
  • Total Fat (g)12, 
  • Saturated Fat (g)5,
  • Monounsaturated Fat (g)5, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)47, 
  • Sodium (mg)633, 
  • Carbohydrate (g)24, 
  • Total Sugar (g)2, 
  • Fiber (g)5, 
  • Protein (g)16, 
  • Vitamin C (DV%)30, 
  • Calcium (DV%)19, 
  • Iron (DV%)10, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:49 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 20 2010

ingredients

  • 3  cups  cauliflower florets
  • 1  15-ounce can  garbanzo beans (chickpeas), rinsed and drained
  • 1  cup  loose-pack frozen cut green beans
  • 1  cup  sliced carrot
  • 1/2  cup  chopped onion
  • 1  14-ounce can  vegetable broth
  • 2  to 3 teaspoons  curry powder
  • 1  14-ounce can  light coconut milk
  • 1/4  cup  shredded fresh basil leaves

directions

1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

nutrition facts

  • Calories219, 
  • Total Fat (g)7, 
  • Saturated Fat (g)4, 
  • Cholesterol (mg)0, 
  • Sodium (mg)805,
  • Carbohydrate (g)32, 
  • Fiber (g)9, 
  • Protein (g)8, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 19 2010

ingredients

  • 1  package 2-layer-size  white cake mix
  • 1  4-serving-size package  instant butterscotch pudding mix
  • 1  cup  water
  • 1/4  cup  cooking oil
  • 4    eggs
  • 1/2  cup  chocolate-flavored syrup
  • 2  ounces  sweet baking chocolate, cut up
  • 2  tablespoons  butter or margarine
  • 3/4  cup  sifted powdered sugar
  • 1  tablespoon  hot water
  •     Hot water (optional)

directions

1. Grease and flour a 10-inch fluted tube pan; set aside.

2. In a large mixing bowl combine cake mix, pudding mix, water, oil, and eggs. Beat with an electric mixer on low speed until combined. Beat at medium speed for 2 minutes, scraping side of bowl often.

3. Transfer 1-1/2 cups of batter to another bowl; stir in the chocolate-flavored syrup. Pour light batter into the prepared pan. Spoon chocolate batter over top. Using a knife, gently cut through batters to marble.

4. Bake in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack.

5. Meanwhile, for the icing, melt sweet baking chocolate and butter or margarine over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and 1 tablespoon hot water. Stir in additional hot water, if needed, to reach drizzling consistency.

6. Drizzle cake with icing. Makes 12 servings.

nutrition facts

  • Servings Per Recipe 12 servings
 
  • Calories372, 
  • Total Fat (g)13, 
  • Saturated Fat (g)4,
  • Cholesterol (mg)76, 
  • Sodium (mg)388, 
  • Carbohydrate (g)62, 
  • Fiber (g)1, 
  • Protein (g)5,
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:46 am   |  Permalink   |  0 Comments  |  Email
Monday, October 18 2010

ingredients

  • 1-1/2  pounds  boneless pork country-style ribs
  • 1  cup  chopped onion (1 large)
  • 1  cup  coarsely chopped green, yellow, and/or red sweet pepper (1 large)
  • 1  14.5-ounce can  diced tomatoes with basil and oregano, undrained
  • 1  14-ounce can  beef broth
  • 1/4  cup  dry red wine
  • 3  tablespoons  quick-cooking tapioca, crushed
  • 1  teaspoon  dried Italian seasoning, crushed
  • 1/4  teaspoon  salt
  • 2  cloves  garlic, minced
  • 1  16-ounce tube  refrigerated cooked polenta
  • 2  cups  torn fresh baby spinach (optional)
  •     Shredded Parmesan cheese (optional)

directions

1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Meanwhile, prepare polenta according to package directions.

4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories450, 
  • Total Fat (g)17, 
  • Saturated Fat (g)5,
  • Monounsaturated Fat (g)7, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)116, 
  • Sodium (mg)1342, 
  • Carbohydrate (g)32, 
  • Total Sugar (g)11, 
  • Fiber (g)2, 
  • Protein (g)39, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 17 2010

main dish

chicken with capers

 
Servings: 4 servings
Start to Finish:20 minutes
 

ingredients

  • 4  skinless, boneless chicken breast halves (about 1-1/2 lb.)
  • 1  Tbsp.Dijon-style mustard
  • 1/4  cupseasoned fine dry bread crumbs
  • 8  oz.green beans, trimmed
  • 2  lemons, 1 sliced and 1 juiced
  • 1  Tbsp.capers
Chicken with Capers

side dishes
Brown Sugar-Sauced Pears

In a skillet combine butter, brown sugar and a little lemon juice; add sliced pears. Cook, stirring occasionally just until pears begin to soften. Serve warm.

Basil Dip
Combine equal parts mayonnaise and dairy sour cream; stir in purchased basil pesto. Serve with assorted vegetable dippers. 
Posted by: Send a Meal AT 09:43 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 16 2010
Ingredients
12 ounces  dried campanelle or cellantani pasta
1 pound  bulk Italian sausage
1 large  onion, cut in thin wedges
1 medium  yellow sweet pepper, cut in bite-size strips
3 cloves  garlic, minced
1 24- to 28-ounce jar  marinara sauce
1 teaspoon  fennel seed, crushed
1 15-ounce carton  ricotta cheese
1   egg, lightly beaten
1 8-ounce packaged  shredded Italian blend cheeses (2 cups)

Directions
1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
2. In a large skillet cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in marinara sauce, fennel seed, and cooked pasta.
3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 to 10 servings.
Advance preparation
Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed.

Nutrition Facts
Calories 636, Total Fat 35 g, Saturated Fat 17 g, Cholesterol 112 mg, Sodium 1133 mg, Carbohydrate 47 g, Fiber 5 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:42 am   |  Permalink   |  0 Comments  |  Email
Friday, October 15 2010
Ingredients
1 lb.  ground beef
1 pkg.  (about 1 ounce) taco seasoning mix or burrito seasoning mix
1 can  (about 16 ounces) refried beans
1 can  (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1   medium onion, chopped (about 1/2 cup)
1 cup  cooked regular long-grain white rice (optional)
12   flour tortillas (10-inch), warmed
1 1/2 cups  prepared enchilada sauce
  Shredded Cheddar cheese

Directions
1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
3. Bake for 20 minutes or until the enchiladas are hot and bubbling.
 
Posted by: Send a Meal AT 09:40 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 14 2010
Ingredients
4 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tsp.  dried oregano leaves, crushed
1   large onion, chopped (about 1 cup)
1   large green pepper, chopped (about 1 cup)
1 can  (about 10 ounces) diced tomatoes with green chilies, undrained
1 lb.  skinless, boneless chicken thighs, cut into cubes
3/4 lb.  cooked ham, diced
2 cups  uncooked instant white rice
1 tbsp.  drained capers
1/2 cup  grated manchego cheese

Directions
1. Stir the broth, oregano, onion, pepper, tomatoes with chilies, chicken and ham in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours*.
3. Stir in the rice and capers. Cover and cook for 5 minutes. Sprinkle with the cheese.
4. *Or on HIGH for 4 to 5 hours.
Tip:
If you are unable to find manchego cheese, use Pecorino Romano or Parmesan cheese.
 
Posted by: Send a Meal AT 09:39 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 13 2010

ingredients

  • 1  1-lb. 8-oz. pkg.  refrigerated mashed sweet potatoes
  • 1  lb.  chicken breast tenderloins
  • 2  tsp.  steak grilling seasoning blend, such as Montreal
  • 2  Tbsp.  butter
  • 1/4  cup  maple syrup
  • 1/2  cup  sliced green onion (about 4)

directions

1. Prepare sweet potatoes in microwave oven according to package directions.

2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.

3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

nutrition facts

  • Calories384, 
  • Total Fat (g)7, 
  • Saturated Fat (g)4, 
  • Monounsaturated Fat (g)2,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)81, 
  • Sodium (mg)505, 
  • Carbohydrate (g)50,
  • Total Sugar (g)23, 
  • Fiber (g)6, 
  • Protein (g)30, 
  • Vitamin C (DV%)61, 
  • Calcium (DV%)10,
  • Iron (DV%)13, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 08:30 am   |  Permalink   |  0 Comments  |  Email
Monday, October 11 2010

ingredients

  • 2    turkey breast tenderloins (1 to 1-1/4 lb.)
  • 1  tsp.  dried sage, crushed
  •     Salt and freshly ground black pepper
  • 2  Tbsp.  butter
  • 1  6-oz. pkg.  fresh baby spinach
  • 1  large  pear, cored and thinly sliced
  • 1/4  cup  crumbled blue cheese

directions

1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories240, 
  • Total Fat (g)9, 
  • Saturated Fat (g)5,
  • Monounsaturated Fat (g)2, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)92, 
  • Sodium (mg)380, 
  • Carbohydrate (g)8, 
  • Total Sugar (g)4, 
  • Fiber (g)2, 
  • Protein (g)31, 
  • Vitamin C (DV%)23, 
  • Calcium (DV%)11, 
  • Iron (DV%)14, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 12:43 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 10 2010

ingredients

  • 1  7.25-ounce package  macaroni and cheese dinner mix
  • 1-1/2  cups  cubed cooked ham or chopped cooked chicken
  • 1-1/2  cups  shredded cheddar cheese (6 ounces)
  • 1  cup  cream-style cottage cheese
  • 1/2  cup  sour cream
  • 1/2  cup  chopped onion
  • 1/4  teaspoon  ground black pepper
  • 1/4  cup  soft bread crumbs
  • 1  tablespoon  snipped fresh parsley or 1 teaspoon dried parsley flakes (optional)
  • 1  tablespoon  butter, melted

directions

1. Preheat oven to 375 degrees F. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of the cheddar cheese, the cottage cheese, sour cream, onion, and pepper. Transfer mixture to an ungreased 1-1/2-quart baking dish.

2. In a small bowl, combine bread crumbs and, if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese.

3. Bake, uncovered, about 30 minutes or until mixture is heated through and crumbs are golden. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories557, 
  • Total Fat (g)28, 
  • Saturated Fat (g)17,
  • Monounsaturated Fat (g)6, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)111, 
  • Sodium (mg)2175, 
  • Carbohydrate (g)49, 
  • Total Sugar (g)9, 
  • Fiber (g)2, 
  • Protein (g)37, 
  • Vitamin C (DV%)3, 
  • Calcium (DV%)51, 
  • Iron (DV%)22, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 12:45 pm   |  Permalink   |  0 Comments  |  Email
Saturday, October 09 2010
Ingredients
5 tablespoons  butter
1   large Vidalia onion, sliced
1 (8-ounce) package  sliced mushrooms
2 teaspoons  minced garlic
4 (8-ounce)  beef tenderloin fillets
1/2 teaspoon  garlic salt
1/2 teaspoon  ground black pepper, divided
2 tablespoons  olive oil
1 tablespoon  all-purpose flour
1 cup  beef broth
1/2 cup  red wine
1/4 teaspoon  salt

Directions
1. In a large skillet, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.
2. Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.
3. In the same skillet, heat oil over medium heat. Cook steaks for 5 to 6 minutes on each side, or until desired degree of doneness.* Remove from pan and place on a baking sheet in a warm oven.
4. Add flour to drippings in skillet and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through.
5. Spoon sauce over steaks to serve.
Note:
The best way to ensure that meat reaches a safe internal temperature is to use a meat thermometer. This cuts out the guesswork and prevents overcooking or undercooking of meat. According to the USDA, beef tenderloin should be cooked to an internal temperature of at least 145 degrees F. 
Posted by: Send a Meal AT 12:47 pm   |  Permalink   |  0 Comments  |  Email
Friday, October 08 2010
 Ingredients
2 medium  unpeeled potatoes, cut into 1/2-inch pieces
1 large  green sweet pepper, cut into strips
1 medium  onion, sliced
1 tablespoon  quick-cooking tapioca
2 pounds  chicken thighs or drumsticks, skinned and fat removed
1 8-ounce can  tomato sauce
2 tablespoons  packed brown sugar
1 tablespoon  Worcestershire sauce
1 tablespoon  yellow mustard
1 clove  garlic, minced
1/4 teaspoon  salt

Directions
1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.

Nutrition Facts
Calories 282, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 107 mg, Sodium 670 mg, Carbohydrate 30 g, Total Sugar 10 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin C 75%, Calcium 5%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 07 2010
Ingredients
cups   diced cooked chicken
1/2 cup   uncooked instant white rice
can  diced tomatoes, drained (14.5 ounces)
can  condensed cream of chicken soup (10 3/4 ounces)
can  Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained (11 ounces)
can  Old El Paso® chopped green chiles, undrained (4.5 ounces)
teaspoon   Old El Paso® taco seasoning mix (from 1-ounce package)
1 1/2 cups   shredded Cheddar cheese (6 ounces)
cup   broken tortilla chips

Directions
1. Heat oven to 350 degrees F. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.
2. Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.
Tip:
High Altitude (3500-6500 ft): No change.

Nutrition Facts
Calories 500 (Calories from Fat 210); Total Fat 24g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1530mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 7g); Protein 30g. Daily Values: Vitamin A 25%; Vitamin C 10%; Calcium 25%; Iron 20%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 2 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:12 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 06 2010

ingredients

  • 2  cloves  garlic, minced
  • 1  Tbsp.  extra virgin olive oil
  • 2  cups  stemmed shiitake mushrooms, sliced
  • 3  14-oz. cans  vegetable broth
  • 1  15-oz. can  cannellini beans, rinsed and drained
  • 1/2  cup  dried orzo
  • 1-1/2  cups  quartered cherry tomatoes
  • 1/4  cup  small fresh oregano leaves
  • 1/2  cup  feta cheese, crumbled
  •     Freshly ground pepper
  • 1  Tbsp.  extra virgin olive oil

directions

1. In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add mushrooms. Cook, stirring frequently, until mushrooms are tender. Stir in vegetable broth and beans; bring to boiling. Add orzo. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until orzo is tender. Stir in cherry tomatoes, and 3 tablespoons of the oregano; heat through. Sprinkle with remaining oregano, feta, and pepper. Drizzle with olive oil. Makes 4 servings.

nutrition facts

  • Calories312, 
  • Total Fat (g)11, 
  • Saturated Fat (g)3, 
  • Monounsaturated Fat (g)6,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)13, 
  • Sodium (mg)1497, 
  • Carbohydrate (g)48, 
  • Total Sugar (g)5, 
  • Fiber (g)8, 
  • Protein (g)14, 
  • Vitamin A (DV%)0, 
  • Vitamin C (DV%)19, 
  • Calcium (DV%)13, 
  • Iron (DV%)16, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 05 2010

ingredients