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Send a Meal Blog

Wednesday, December 31 2014

ingredients
1    pound   boneless center loin chops, cut into 1/4-inch slices, trimmed
1    cup   white rice, or brown rice
7 - 8      seedless tangerines*, OR 3 navel oranges, divided*
3    tablespoons   soy sauce
1    tablespoon   honey
1    tablespoon   cornstarch
4    teaspoons   canola oil
1/2     large red onion, halved and cut into 1/2-inch slices
2    teaspoons   fresh cilantro, chopped (optional)
directions
Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 23 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside.
In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry over rice sprinkled with cilantro, if desired.
Note:
*You can also use 23 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step that instructs you to juice the fruit.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 10, chol. (mg) 85, sat. fat (g) 2, carb. (g) 51, fiber (g) 4, pro. (g) 37, sodium (mg) 1220, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 30 2014

ingredients
    Nonstick cooking spray
1    10 3/4ounce can  condensed cream of chicken with herbs soup
1    8 ounce carton  dairy sour cream
6    ounces   smoked cheddar cheese, shredded (1-1/2 cups)
1    28 ounce package  frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
3    cups   chopped smoked or roasted chicken or turkey
    Crushed croutons (optional)
directions
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 399, Fat, total (g) 20, chol. (mg) 80, sat. fat (g) 12, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.09, Riboflavin (mg) 0.22, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 1313, Potassium (mg) 412, calcium (mg) 272.61, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, December 29 2014

ingredients
1 1/4   cups   all-purpose flour
1/2   cup   packed brown sugar
1/2   cup   finely chopped sliced almonds
1/2   cup   butter-flavored shortening or shortening
2    8 ounce package  cream cheese, softened
2/3   cup   granulated sugar
2      eggs
3/4   teaspoon   almond extract
1    cup   seedless raspberry preserves or other preserves or jam
1/2   cup   flaked coconut
1/2   cup   sliced almonds
directions
In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.
For crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until the edges are golden.
Meanwhile, in another bowl, beat cream cheese, granulated sugar, eggs, and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.
Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut, and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.
Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Makes 32 bars.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 28 2014

ingredients
Filling
3    teaspoons   canola oil, divided
1    cup   frozen pearl onions, thawed
1    cup   peeled baby carrots
10    ounces   cremini mushrooms, halved
2 1/2   cups   reduced-sodium chicken broth, divided
1/4   cup   cornstarch
2 1/2   cups   diced cooked chicken, or turkey
1    cup   frozen peas, thawed
1/4   cup   reduced-fat sour cream
1/4   teaspoon   salt
    Freshly ground pepper, to taste
Biscuit topping
3/4   cup   whole-wheat pastry flour, (see Ingredient Note)
3/4   cup   all-purpose flour
2    teaspoons   sugar
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1    teaspoon   dried thyme
1 1/2   tablespoons   cold butter, cut into small pieces
1    cup   nonfat buttermilk, (see Tip)
1    tablespoon   canola oil
directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips:
Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 27 2014

ingredients
    Nonstick cooking spray
2 1/2   pounds   butternut squash, peeled, seeded, and cut into chunks
5    tablespoons   butter, softened
1/4   cup   grated Parmesan cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
1    pound   sweet Italian sausage or lean ground beef (85%)
1    tablespoon   olive oil
1      medium onion, chopped
1    8 ounce   package sliced fresh mushrooms
3    cloves  garlic, minced
1    cup   reduced-sodium beef broth
1/2   28 ounce can  crushed tomatoes (about 1 1/2 cups)
1    tablespoon   snipped fresh or 1 teaspoon dried rosemary
1    teaspoon   Worcestershire sauce
1    cup   frozen peas and carrots
    Shaved Parmesan cheese (optional)
    Sliced green onion (optional)
directions
Preheat the oven to 425 degrees F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.
In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
In a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.
In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.
Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 372, Fat, total (g) 20, chol. (mg) 51, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 19, vit. A (IU) 22157.14, vit. C (mg) 50.78, Thiamin (mg) 0.46, Riboflavin (mg) 0.38, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.66, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 1146, Potassium (mg) 1223, calcium (mg) 191.84, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:36 pm   |  Permalink   |  0 Comments  |  Email
Friday, December 26 2014


ingredients

    Nonstick cooking spray
2    9 ounce loaves  whole grain baguette-style French bread
1    large  red-skin cooking apple, such as Jonathan or Gala, cored and chopped
1    tablespoon   lemon juice
4      eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1    cup   fat-free milk
1/2   cup   sugar-free caramel ice cream topping
1    teaspoon   vanilla
1/2   teaspoon   ground cinnamon
1/4   teaspoon   ground ginger
1/8   teaspoon   ground nutmeg

directions
Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. Trim ends off baguettes and discard. Cut remaining baguettes crosswise into 1/2-inch slices. Arrange bread slices on edge in the prepared baking dish. Top bread with apple. Brush apple with lemon juice.
In a medium bowl whisk together eggs, milk, 2 tablespoons of the ice cream topping, the vanilla, cinnamon, ginger, and nutmeg. Slowly pour egg mixture over bread slices, making sure to pour in between each.
Bake, uncovered, for 35 to 40 minutes or until top is golden brown, apple is tender, and mixture is heated through. Let stand for 10 minutes before serving. Drizzle with remaining ice cream topping.

Tip

To Make Ahead:

Prepare as directed through Step 2. Cover and chill for 2 to 24 hours. Bake as directed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 178, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 6, vit. A (IU) 142.97, vit. C (mg) 1.43, Thiamin (mg) 0.02, Riboflavin (mg) 0.12, Niacin (mg) 0.06, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 9.74, Cobalamin (Vit. B12) (µg) 0.25, sodium (mg) 233, Potassium (mg) 79, calcium (mg) 37, iron (mg) 1.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:34 pm   |  Permalink   |  Email
Thursday, December 25 2014

ingredients
4    cups   pretzels (6 ounces)
1/2   cup   packed brown sugar
1/2   cup   butter, melted
1    8 ounce package  cream cheese, softened
1    10 ounce jar  lime curd (about 1 cup)
1 - 2    teaspoons   finely shredded lime peel
1 - 2    tablespoons   lime juice
2    cups   whipping cream
1/4   cup   powdered sugar
1/2   teaspoon   vanilla
1/2   cup   fresh raspberries
    Finely shredded lime peel (optional)
directions
In a food processor, place pretzels. Cover and process till mixture resembles fine crumbs. You should have 1-1/2 cups. Add brown sugar and process till combined. Add butter and process till mixture holds together. (Or, in a medium bowl stir together 1 1/2 cups finely crushed pretzels, brown sugar, and butter till mixture holds together). Press mixture evenly onto bottom and sides of a 10-inch pie plate or 2-quart square baking dish. Press to form an even crust. Chill in refrigerator while preparing filling.
For filling, in a large bowl, beat cream cheese, lime curd, 1 to 2 teaspoons lime peel, and lime juice with an electric mixer on medium speed till light and fluffy. In another large bowl, beat whipping cream with an electric mixer on medium speed till soft peaks form. Add powdered sugar and vanilla. Beat till stiff peaks form. Fold about 1/4 of the whipped cream into cream cheese mixture to soften; fold in remaining whipped cream. Spoon filling into chilled crust and chill for 2 to 24 hours or till firm. Before serving, sprinkle with fresh raspberries and additional lime peel, if you like. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 677, Fat, total (g) 47, chol. (mg) 172, sat. fat (g) 27, carb. (g) 62, Monosaturated fat (g) 14, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 40, pro. (g) 6, vit. A (IU) 1603.48, vit. C (mg) 2.95, Thiamin (mg) 0.09, Riboflavin (mg) 0.19, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 24 2014

ingredients
4    teaspoons   olive oil
1      medium sweet onion, diced (1 cup)
1      Gala apple, peeled and diced
1    bag (9 oz)  fresh baby spinach
1      roasted bone-in chicken breast half
3/4   cup   shredded sharp white cheddar
1/2   teaspoon   plus 1/8 tsp salt
1/4   teaspoon   black pepper
1    pkg (10 oz)  empanada dough wrappers (such as Goya discos), thawed
1      egg, beaten
1    bag (12 oz) frozen corn  frozen corn
3      garlic, minced
2    teaspoons   fresh lemon juice
directions
Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.
Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 521, Fat, total (g) 18, chol. (mg) 66, sat. fat (g) 7, carb. (g) 72, fiber (g) 5, pro. (g) 24, sodium (mg) 722, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 23 2014

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, December 22 2014

ingredients
1    20 ounce package  frozen cheese ravioli, or tortellini (4 cups)
6    teaspoons   extra-virgin olive oil, divided
4      cloves garlic, minced
1/4   teaspoon   salt
1/8 - 1/4   teaspoon   crushed red pepper
1    16 ounce bag  frozen chopped or whole-leaf spinach
1/2   cup   water
1/4   cup   freshly grated Parmesan cheese
directions
Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 277, Fat, total (g) 13, chol. (mg) 25, sat. fat (g) 4, carb. (g) 28, Monosaturated fat (g) 7, fiber (g) 6, pro. (g) 14, vit. A (IU) 13119.36, vit. C (mg) 29.52, sodium (mg) 654, Potassium (mg) 706, calcium (mg) 353.39, Vegetables () 1, Starch () 1.5, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie die

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 21 2014

ingredients
4      ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
4      slices bacon
1      medium onion, chopped (1/2 cup)
1    cup   buttermilk or sour milk*
1      egg, lightly beaten
1    tablespoon   snipped fresh chives
3/4   cup   all-purpose flour
1/2   cup   blue or yellow cornmeal
1    tablespoon   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   baking soda
1/4   teaspoon   salt
    Creme fraiche or dairy sour cream
    Snipped fresh chives (optional)
directions
If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse corn. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
In a very large skillet, cook bacon until crisp. Remove bacon from skillet; reserving bacon drippings in skillet. Drain bacon on paper towels and crumble finely; set aside.
Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until corn and onion are tender. Cool slightly. Place half of the corn mixture (about 3/4 cup) in a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
Serve warm with creme fraiche or sour cream. If you like, sprinkle with additional chives. Makes 12 griddle cakes (6 side-dish servings).
Tip
*Test kitchen tip:
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 389, Fat, total (g) 22, chol. (mg) 81, sat. fat (g) 10, carb. (g) 39, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 10, vit. A (IU) 194.36, vit. C (mg) 5.9, Thiamin (mg) 0.28, Riboflavin (mg) 0.29, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 492, Potassium (mg) 336, calcium (mg) 111.06, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 20 2014

ingredients
1 1/2   cups   whole wheat flour or white whole wheat flour
1 1/2   cups   all-purpose flour
2 1/4   teaspoons   pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
2    teaspoons   baking soda
1    teaspoon   salt
1    cup   granulated sugar
1    cup   packed brown sugar
1    cup   walnut oil or vegetable oil
4      eggs
1/2   cup   boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice
1    15 ounce can  pumpkin
1 1/2   cups   finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)
1/2   cup   dry-roasted sunflower seeds or chopped walnuts
directions
Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set aside.
In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and Boiled Cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.
Bake in a 350 degrees oven for 55 to 60 minutes for the 9x5-inch loaves, 45 to 50 minutes for the 8x4-inch loaves or 40 to 45 minutes for the 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight before slicing.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 180, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 2, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 3, vit. A (IU) 2040.79, vit. C (mg) 0.59, Thiamin (mg) 0.09, Riboflavin (mg) 0.09, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 173, Potassium (mg) 91, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, December 19 2014

ingredients
2      medium tart apples, peeled, cored, and finely chopped
1/2   cup   dried cranberries, finely chopped
4    tablespoons   sugar
2    teaspoons   cinnamon
1    tablespoon   plus 1 teaspoons orange juice
1    14.1ounce package  refrigerated pie crust
    Egg wash (1 egg plus 2 tablespoons milk)
directions
In a medium bowl, stir together the first five ingredients. Set the mixture aside.
Dust your work surface with flour. Unroll one of the pie crusts and use a circular cookie cutter or the rim of a cup to cut it into 12 (2 3/4-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well's rim. Repeat with the second pie crust.
Heat the oven to 375 degrees . Gather the dough scraps and roll them out to a 1/8-inch thickness. Use tiny cookie cutters to make holiday shapes or cut the dough into thin strips for a lattice top. Add a generous tablespoon of filling to each pie shell. Arrange the dough pieces on top. Seal the edges of the lattice tops with a toothpick.
Brush the tops of the pies with egg wash. Bake them until the filling begins to bubble and the crust turns golden brown, about 15 minutes. Let them cool in the pan before serving.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 18 2014

ingredients
1/2   cup   peach nectar
1/2   cup   rum
3/4   cup   unsalted butter, softened
1 1/4   cups   granulated sugar
2      eggs
1/2   teaspoon   almond extract
1/2   teaspoon   vanilla
1 1/2   cups   unbleached all-purpose flour
1 1/2   teaspoons   baking powder
1    teaspoon   kosher salt
1/2   teaspoon   baking soda
1/2   cup   boiling water
2    cups   powdered sugar
1/4   cup   unsalted butter, melted
directions
Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside.
In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 784, Fat, total (g) 33, chol. (mg) 143, sat. fat (g) 20, carb. (g) 103, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 0.97, sugar (g) 84, pro. (g) 6, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0.26, Riboflavin (mg) 0.26, Niacin (mg) 1.93, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 555, Potassium (mg) 77, calcium (mg) 110, iron (mg) 1.97, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 17 2014

ingredients
    Nonstick cooking spray
1    pound   extra-lean ground beef
2    cups   1/2-inch pieces peeled pumpkin or winter squash
1      medium red sweet pepper, coarsely chopped (3/4 cup)
1      medium onion, coarsely chopped (1/2 cup)
2      cloves garlic, minced
1    cup   frozen whole kernel corn
1/2   cup   couscous
1      recipe Moroccan Spice Blend
1    cup   50% less sodium beef broth
1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
1/2   cup   yellow cornmeal
1/3   cup   all-purpose flour
1    tablespoon   sugar
1 1/4   teaspoons   baking powder
1/4   teaspoon   salt
1/2   cup   fat-free milk
1      egg, beaten
2    tablespoons   olive oil
    Snipped fresh mint (optional)
    Toasted pumpkin seeds (optional)
Moroccan Spice Blend
1    teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   ground ginger
1/4   teaspoon   salt
1/8   teaspoon   ground cinnamon

directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend
In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 16 2014

ingredients
1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
directions
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, December 15 2014

ingredients
1    19.76ounce package  Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1    16 ounce package  rigatoni pasta
3    tablespoons   olive oil
2      cloves garlic, minced
1      large red pepper, chunked and sauteed
2    tablespoons   chopped parsley
1    26 ounce jar  of your favorite pasta sauce
directions
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 14 2014

ingredients
1 1/4   cups   all-purpose flour
3    tablespoons   granulated sugar
1/2   cup   margarine (at least 80 percent vegetable oil)
1/3   cup   finely chopped pistachio nuts
1    cup   sifted powdered sugar
1    tablespoon   orange juice
1/4   teaspoon   vanilla
directions
Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.
On a lightly floured surface roll the dough into a 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.
Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.
In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 71, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 36, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 13 2014

ingredients
1    pound   peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1    cup   frozen corn, thawed
2    4 ounce cans  chopped green chiles, (not drained)
2    cups   canned green enchilada sauce, or green salsa, divided
12      corn tortillas
1    15 ounce can  nonfat refried beans
1    cup   reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2   cup   chopped fresh cilantro
1      lime, cut into wedges
directions
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips:
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Friday, December 12 2014

ingredients
12    ounces   90%-lean ground beef
1      large onion, finely diced
2    cups   finely chopped cremini mushrooms, (about 4 ounces)
5      plum tomatoes, diced
2    tablespoons   all-purpose flour
1/2   cup   water
1/4   cup   cider vinegar
1/4   cup   chili sauce, such as Heinz
1/4   cup   ketchup
8      whole-wheat hamburger buns, toasted if desired
directions
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.
Tip:
MAKE AHEAD TIP: The filling will keep in the freezer for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 233, Fat, total (g) 6, chol. (mg) 28, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, fiber (g) 5, pro. (g) 14, vit. C (mg) 8.86, sodium (mg) 436, Potassium (mg) 504, Starch () 2, Lean Meat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:07 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 11 2014

ingredients
3    cups   shredded sharp cheddar cheese (12 ounces)
2    cups   shredded American cheese (8 ounces)
3    tablespoons   all-purpose flour
1      clove garlic, halved (optional)
2    cups   beer
1    teaspoon   instant chicken bouillon granules
    Nonstick cooking spray or disposable slow cooker liner
    Desired dippers (such as French or Italian bread pieces, soft pretzels, breadsticks, red sweet pepper pieces, broccoli florets, and/or carrot sticks)
directions
Tailgate day:
In a large bowl combine cheddar cheese and American cheese. Let stand at room temperature for 30 minutes. Sprinkle with flour; toss gently to coat.
If desired, rub the bottom and side of a large saucepan with garlic halves; discard garlic. In the saucepan combine beer and bouillon granules. Bring to boiling over medium heat; reduce heat to medium-low. Gradually stir in cheese mixture, stirring after each addition until cheese is melted.
Coat a 1-1/2-quart slow cooker with a car adapter with cooking spray or line the slow cooker with a disposable liner. Pour cheese mixture into the prepared cooker.
Tightly cover slow cooker and tote in an insulated carrier. If using vegetable dippers, tote them in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep fondue warm on warm-heat setting. (Fondue will keep warm, covered, on warm-heat setting for up to 4 hours.) Stir fondue before serving. Serve with desired dippers.
Variation
Beer and Cheddar Fondue with Sausage:
Prepare as directed through Step 2. Meanwhile, in a large skillet cook 8 ounces bulk Italian or pork sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir sausage into melted cheese mixture. Tote and serve as directed.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 140, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 6, carb. (g) 2, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 8, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 350, Potassium (mg) 48, calcium (mg) 212.03, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 10 2014

ingredients
2    teaspoons   plus 1 tablespoon canola oil, divided
1    pound   flank steak, trimmed
4      large portobello mushrooms, stemmed, halved and thinly sliced
1      large onion, sliced
3/4   teaspoon   dried thyme
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
3    tablespoons   all-purpose flour
1    14 ounce can  reduced-sodium beef broth
2    tablespoons   cognac, or brandy
1    tablespoon   red-wine vinegar
1/2   cup   reduced-fat sour cream
4    tablespoons   chopped fresh chives, or parsley
directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:36 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 09 2014

ingredients
1/3   cup   kosher salt
3    tablespoons   dry mustard
4    teaspoons   coarsely ground black pepper
1    tablespoon   granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1    tablespoon   onion powder
2    teaspoons   dried thyme, crushed
2    teaspoons   dried oregano, crushed
2    teaspoons   ground coriander
2    teaspoons   celery seeds
1    tablespoon   olive oil
1    4 - 6 pound   beef rib roast
directions
In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1x1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn't touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)
Tip
*
At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 88, sat. fat (g) 9, carb. (g) 0, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 30, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.96, sodium (mg) 934, Potassium (mg) 448, calcium (mg) 20.19, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Monday, December 08 2014

ingredients
1    pound   chicken sausage, casings removed
1    pkg (8 oz)  sliced mushrooms
2      large carrots, peeled and grated
1      zucchini (8 oz), trimmed and grated
1    jar (24 oz)  marinara sauce
1    container (15 oz)  part-skim ricotta cheese
1    bag (7 oz)  2% shredded Italian cheese blend (such as Kraft)
1/3   cup   fresh basil, chopped
12      traditional lasagna noodles (not no-boil)
directions
Line a 5-quart slow cooker with a slow cooker liner. Coat liner with nonstick cooking spray. Crumble sausage into a nonstick skillet and cook over medium to medium-high heat for 6 minutes, breaking apart with a wooden spoon.
Meanwhile, in a large bowl, combine mushrooms, carrots, zucchini and 1 cup of the marinara sauce. Stir remaining sauce into the sausage.
In a medium bowl, stir together ricotta, 1 cup of the shredded cheese and the basil.
Begin layering: Break 3 noodles into thirds and spread on bottom of slow cooker. Top with half the vegetable mixture, spreading level, and 3 more noodles, broken into thirds. Spread noodles with sausage sauce and top with 3 more noodles, broken into thirds. Spread noodles with ricotta mixture and remaining 3 noodles (in thirds). Top noodles with remaining vegetable mixture and remaining shredded cheese. Cover and slow cook on LOW for 4 hours.
Remove crock insert from slow cooker and cool for 30 minutes. Uncover and use liner bag to lift lasagna from crock. Remove slow cooker liner and cut lasagna into pieces.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 487, Fat, total (g) 20, chol. (mg) 91, sat. fat (g) 9, carb. (g) 45, fiber (g) 4, pro. (g) 33, sodium (mg) 1083, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 07 2014
ingredients
 
  •     Nonstick cooking spray
  • 4    envelopes  envelopes unflavored geletain (one, 1-oz. package)
  • 3/4   cup   water
  • 3    cups   granulated sugar
  • 1    cup   light-color corn syrup
  • 1/2   cup   purchased syrup, such as salted caramel or peppermint
  • 1/4   teaspoon   salt
  •     Desired gel food coloring
  •     Powdered sugar
 
directions
Line a 13x9x2-inch baking pan with parchment paper, leaving paper handging over sides. Coat parchment paper with nonstick cooking spray; set aside.
To a very large mixing bowl add gelatin. Pour water over to cover completely; stir to combine.
In a large saucepan combine the granulated sugar, corn syrup, flavored syrup, and salt over medium heat; stirring until sugar is completely melted. Bring sugar mixture to boiling over medium-high heat; attach a candy thermometer to saucepan. Boil 1 to 2 minutes more or until thermometer registers 240 degrees F.
With mixer set to medium speed, pour sugar syrup down side of mixing bowl into gelatin mixture. Increase speed to high; mix 5 minutes until marshmallow mixture is white and fluffy and bowl is cool to touch, about 122 degrees F.
Using a rubber spatula, transfer marshmallow mixture to prepared pan; spread evenly. Add drops of food coloring to mixture, about 2 inches apart. Using a table knife, swirl in coloring. Chill, uncovered, about 4 hours or overnight
Remove from refrigerator. Sift powdered sugar over marshmallow. Turn out onto cutting board; remove any attached paper. Sift powdered sugar over other side. Using a sharp knife coated with powdered sugar (to prevent sticking), cut marshmallow into squares. Place additional powdered sugar in a small bowl; dredge squares. Place additional powdered sugar in a small bowl; dredge squares to coat. Store in refrigerator in an airtight container up to 2 weeks. Makes 117 one-inch marshmallows.

Tip

  • *

    If using a hand-held mixer, place a wet cloth underneath the bowl so it doesn't slide on the counter top.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 35, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 9, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 10, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 12:28 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 06 2014
ingredients
 
  • 3/4   cup   2% milk
  • 4      eggs
  • 3    tablespoons   vegetable oil
  • 1/2   cup   shredded Parmesan cheese
  • 1    teaspoon   dried oregano
  • 3/4   teaspoon   garlic salt
  • 1/8   teaspoon   ground nutmeg
  • 1/8   teaspoon   black pepper
  • 3/4   cup   reduced-fat baking mix (such as Bisquick)
  • 4    cups   small fresh broccoli florets
  • 1    cup   chopped frozen onions, thawed
  •     Tossed salad and sliced tomato (optional)
 
directions
Heat oven to 400 degrees . Coat six 6 oz ceramic ramekins with nonstick cooking spray.
In a large bowl, whisk together milk, eggs, oil, 6 tbsp of the cheese, the oregano, garlic salt, nutmeg and pepper. Whisk in baking mix until smooth; fold in broccoli and onion.
Divide mixture equally among ramekins. Bake at 400 degrees for 15 minutes. Sprinkle remaining 2 tbsp cheese over tops of ramekins and bake for an additional 10 minutes or until internal temperature reaches 160 degrees . Let cool slightly. Run a small knife or an offset spatula around edge of each ramekin and gently unmold.
Serve with tossed salad and sliced tomato, if desired.

Tip

  • If you dont have ceramic ramekins, jumbo muffin tins are an excellent alternative.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 14, chol. (mg) 149, sat. fat (g) 3, carb. (g) 18, fiber (g) 2, pro. (g) 11, sodium (mg) 430, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:12 am   |  Permalink   |  0 Comments  |  Email
Friday, December 05 2014
ingredients
 
  • 1    12 ounce package  frozen cranberries (3 cups)
  • 1/4   cup   orange juice
  • 1/4   cup   maple syrup
  • 2    tablespoons   crystallized ginger, finely chopped
  • 1/8   teaspoon   kosher salt
 
directions
Combine all ingredients in a 2-quart slow cooker. Cover and cook on high-heat setting for 2 1/2 hours. Use a potato masher to coarsely crush the cranberries. Transfer to a medium bowl; cool. Serve at room temperature or cover and chill up to 3 days. If chilled, let stand at room temperature for 1 hour before serving.
If you don't have a 2-quart slow cooker, combine ingredients in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until thickened (no need to crush). Transfer to a bowl and let cool or chill.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 61, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 16, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 0, vit. A (IU) 39.13, vit. C (mg) 8.25, Thiamin (mg) 0.02, Riboflavin (mg) 0.14, Niacin (mg) 0.24, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 3.64, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 34, Potassium (mg) 118, calcium (mg) 18, iron (mg) 0.52, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 04 2014
ingredients
 
  •     Nonstick cooking spray
  • 1    pound   extra-lean ground beef
  • 2    cups   1/2-inch pieces peeled pumpkin or winter squash
  • 1      medium red sweet pepper, coarsely chopped (3/4 cup)
  • 1      medium onion, coarsely chopped (1/2 cup)
  • 2      cloves garlic, minced
  • 1    cup   frozen whole kernel corn
  • 1/2   cup   couscous
  • 1      recipe Moroccan Spice Blend
  • 1    cup   50% less sodium beef broth
  • 1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
  • 1/2   cup   yellow cornmeal
  • 1/3   cup   all-purpose flour
  • 1    tablespoon   sugar
  • 1 1/4   teaspoons   baking powder
  • 1/4   teaspoon   salt
  • 1/2   cup   fat-free milk
  • 1      egg, beaten
  • 2    tablespoons   olive oil
  •     Snipped fresh mint (optional)
  •     Toasted pumpkin seeds (optional)
Moroccan Spice Blend
 
  • 1    teaspoon   ground cumin
  • 1/2   teaspoon   ground coriander
  • 1/2   teaspoon   ground ginger
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   ground cinnamon

 
directions
Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.

Moroccan Spice Blend

In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 72, sat. fat (g) 4, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 19, vit. A (IU) 2769.64, vit. C (mg) 24.21, Thiamin (mg) 0.15, Riboflavin (mg) 0.28, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.52, sodium (mg) 362, Potassium (mg) 493, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 0.5, Starch () 2, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:29 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 03 2014
ingredients
 
  • 1    package  (15 ounces) refrigerated rolled piecrusts (2 per package)
  • 1/2   cup   plus 1 teaspoon granulated sugar
  • 1/2   cup   packed light-brown sugar
  • 3    tablespoons   cornstrach
  • 1/2   teaspoon   ground cinnamon
  • 1/4   teaspoon   salt
  •     Pinch ground cloves
  • 2    pounds   Granny Smith apples, peeled and cored
  • 2    pounds   Fuji apples, peeled and cored
  • 2    tablespoons   unsalted butter
  • 2    tablespoons   lemon juice
  • 1      egg, beaten with 1 tablespoons water
 
directions
Heat oven to 400 degrees F. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
In a small bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400 degrees F for 20 minutes, then reduce temperature to 350 degrees F and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 395, Fat, total (g) 14, chol. (mg) 25, sat. fat (g) 6, carb. (g) 68, fiber (g) 4, pro. (g) 2, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 02 2014
ingredients
 
  • 1    tablespoon   olive oil
  • 1/2   cup   finely chopped onion (1 medium)
  • 1/3   cup   finely chopped red sweet pepper
  • 3    cloves  garlic, minced
  • 3    12 ounce package  apple-Chardonnay, sun-dried tomato, spicy jalapeno, and/or other cooked chicken sausage links, cut diagonally into 3/4-inch slices
  • 2/3   cup   chili sauce
  • 2/3   cup   apple jelly
  • 2    tablespoons   soy sauce
  • 2    teaspoons   grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4   teaspoon   crushed red pepper
  • 2    teaspoons   cornstarch
  • 2    teaspoons   cold water
 
directions
In a large saucepan heat oil over medium heat. Add onion, sweet pepper, and garlic; cook and stir for about 3 minutes or until vegetables are tender.
Place onion mixture and sausage slices in a 3-1/2- or 4-quart slow cooker. In a small bowl stir together chili sauce, jelly, soy sauce, ginger, and crushed red pepper; pour over mixture in slow cooker.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
Set cooker on high-heat setting. In a small bowl combine cornstarch and the cold water. Stir cornstarch mixture into mixture in slow cooker. Cover and cook for about 15 minutes more or until thickened. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with skewers or decorative toothpicks.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 125, Fat, total (g) 3, chol. (mg) 47, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, pro. (g) 12, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Monday, December 01 2014
ingredients
 
  • 1 1/4   pounds   ground turkey
  • 1    package  (10 ounces) frozen chopped spinach, excess liquid squeezed out
  • 1/4   cup   pine nuts
  • 1    teaspoon   dried Italian seasoning
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1    jar  (36 ounces) chunky pasta sauce
  • 14      manicotti shells (such as Ronzoni)
  • 1    can  (14.5 ounces) chicken broth
  • 1    cup   shredded reduced-fat mozzarella cheese
  •     Grated Parmesan cheese, to garnish, optional
 
directions
In a large bowl, mix together the ground turkey, spinach, pine nuts, Italian seasoning, salt and pepper. Spread 1/2 cup of the pasta sauce in the bottom of a 10-inch square microwave-safe dish. Fill the uncooked manicotti shells with the meat mixture and place in the dish. (It will be tight but all 14 filled shells will fit.)
Pour broth and remaining pasta sauce evenly over manicotti. Gently press shells into liquid. Cover with microwave-safe plastic wrap; vent one corner. Microwave on HIGH for 25 minutes.
Sprinkle with mozzarella cheese and microwave on HIGH for 3 minutes, uncovered. Allow to stand for 10 minutes before serving. Garnish with grated Parmesan cheese, if desired.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 2, carb. (g) 24, fiber (g) 2, pro. (g) 14, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 30 2014
ingredients
 
  • 1    pound   skinless, boneless chicken breast, cut in 1-inch cubes
  • 1    tablespoon   vegetable oil
  • 2    quarts   chicken broth (8 cups)
  • 1/2   cup   uncooked brown rice
  • 2    cups   peeled and diced sweet potato
  • 1 1/2   cups   thinly sliced carrot
  • 1    cup   frozen cut green beans
  • 1    cup   chopped green onion
  • 1    tablespoon   dried dill weed
  •     Salt-free seasoning (such as Mrs. Dash®)
  •     Salt
  •     Ground black pepper
 
directions
In a 4- to 6-quart Dutch oven, brown the chicken in hot vegetable oil over medium heat until no longer pink. Remove from Dutch oven; set aside.
Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.
Add sweet potato and simmer, covered, 10 minutes.
Add browned chicken, carrot and green beans and simmer, covered, 10 minutes.
Add green onions and dillweed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 158, Fat, total (g) 4, chol. (mg) 29, sat. fat (g) 0, carb. (g) 21, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 11, vit. A (IU) 8778.25, vit. C (mg) 7.03, Thiamin (mg) 0.13, Riboflavin (mg) 0.1, Niacin (mg) 4.22, Pyridoxine (Vit. B6) (mg) 0.4, Folate (µg) 22.09, Cobalamin (Vit. B12) (µg) 0.05, sodium (mg) 1005, Potassium (mg) 453, calcium (mg) 44, iron (mg) 1.07, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:51 am   |  Permalink   |  Email
Saturday, November 29 2014

ingredients
2      medium sweet potatoes, peeled and cut into 1/2-inch pieces
1      medium apple, cored and cut into 1/2-inch pieces
1/2   cup   reduced-fat sour cream
1    teaspoon   lemon juice
1    tablespoon   canola oil
1      medium onion, chopped
3    cups   diced, cooked, skinless turkey, or chicken
1    tablespoon   chopped fresh thyme, or 1 teaspoon dried
1/2   teaspoon   salt
    Freshly ground pepper, to taste
directions
Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 214, Fat, total (g) 7, chol. (mg) 56, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 23, vit. A (IU) 7288.53, vit. C (mg) 11.81, sodium (mg) 262, Potassium (mg) 483, Vegetables () 0.5, Starch () 0.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:36 am   |  Permalink   |  0 Comments  |  Email
Friday, November 28 2014
ingredients
 
  • 1 1/4   cups   fresh or frozen shelled peas
  • 2      ripe avocados, halved, pitted, and peeled
  • 1 - 2    tablespoons   lime juice
  • 1/4   cup   finely chopped red onion
  • 1      clove garlic, minced
  • 2    tablespoons   chopped cilantro
  • 1      small jalapeno pepper, seeded and thinly sliced
  •     Tortilla chips
 
directions
Bring a medium saucepan of salted water to boiling. Add peas; simmer frozen peas 1 minute, or simmer fresh peas 5 minutes. Drain; rinse with cold water. Drain again and cool.
Place avocados and lime juice in medium bowl. With a fork, mash avocados. Add peas, onion, garlic, cilantro, and jalapeno. Season to taste with salt. Place guacamole in a serving bowl. Serve immediately or cover surface with plastic wrap and chill up to 2 hours. Drizzle with olive oil if desired; serve with tortilla chips. Makes 9 servings.

Tip

  • *Handling Hot Peppers:

    Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 69, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 6, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 1, pro. (g) 2, vit. A (IU) 291.54, vit. C (mg) 12.99, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 69, Potassium (mg) 215, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:18 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 27 2014


ingredients

2    pounds   russet potatoes, peeled and chopped
1    teaspoon   olive oil
1    cup   fresh or frozen corn kernels
6      green onions, cut into 1-inch pieces
1      clove garlic, minced
1/2   cup   sour cream
2    tablespoons   butter
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    cups   corn flakes, crushed
1    teaspoon   smoked paprika
3    tablespoons   butter, melted

directions
Preheat oven to 450 degrees F. In a large saucepan cook potatoes in lightly salted boiling water, covered, for 15 minutes or until fork tender. Drain; return to saucepan.
Meanwhile, in a large skillet heat oil over medium heat. Add corn, green onions, and garlic. Cook and stir until vegetables are tender, about 5 minutes.
Using a potato masher, mash potatoes. Stir in sour cream, 2 Tbsp. butter, salt, and pepper until combined. Stir in vegetable mixture. Transfer mixture to a 1 1/2-quart baking dish. Top with corn flakes and sprinkle with paprika. Drizzle over melted butter. Bake for 5 minutes or until lightly browned.

Tip

Make Ahead:

Prepare as above, except spoon potato-vegetable mixture into an airtight storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Transfer mixture to the baking dish and continue as above.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 163, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 21, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 3, vit. A (IU) 616.96, vit. C (mg) 12.69, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 2.05, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 41.51, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 205, Potassium (mg) 353, calcium (mg) 28.13, iron (mg) 1.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:14 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 26 2014

ingredients
1/3   cup   butter, cut into small pieces
3/4   cup   pecans, toasted*
1/4   cup   packed brown sugar
1 1/4   cups   all-purpose flour
1/2   teaspoon   salt
2      egg yolks
2    tablespoons   ice water
5      assorted firm-tart apples (such as Rome Beauty, Stayman Winesap, Granny Smith, Idared, Northern Spy), cored
3    tablespoons   butter
1/4   cup   granulated sugar
1/4   cup   boiled cider (see recipe http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy or dry sherry
2    tablespoons   lemon juice
1/3   cup   apple jelly
2    tablespoons   boiled cider (see recipe, http://www.midwestliving.com/recipe/boiled-cider/), applejack, apple brandy, dry sherry or Grand Marnier
1/2   cup   coarsely chopped pecans, toasted*
    Sweetened whipped cream
directions
For pastry: Freeze the 1/3 cup butter pieces on a small plate for at least 30 minutes. In a food processor, process the 3/4 cup pecans and brown sugar until nuts are very finely chopped. Add flour and salt; pulse about 10 times until mixture is combined. Add frozen butter; pulse about 30 times until pieces are pea size or smaller. Add egg yolks and ice water; pulse about 10 times or until the pastry just comes together, but is still crumbly looking with visible pebbles of butter.
Transfer dough to a large bowl. Gently knead just until a ball forms. Gently pat into a 6-inch disk. Cover with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Lightly butter an 11-inch tart pan with a removable bottom. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry around the rolling pin. Unroll it into the prepared tart pan. Press into fluted sides of tart pan; trim edges. (If pastry breaks when it is transferred to the pan, press together to seal.) Using a fork, prick the bottom and side of the pastry shell, being especially sure to prick where bottom and sides meet. Place on a baking sheet and freeze for 15 minutes.
Bake in a 425 degrees F oven about 12 minutes or until pastry is golden. Remove from oven; cool in pan on a wire rack. Set aside.
For apple filling: Cut cored unpeeled apples crosswise into 1/4-inch thick rings.
In an extra-large (12-inch) nonstick skillet, melt the 3 tablespoons butter over medium heat. Stir in granulated sugar, the 1/4 cup Boiled Cider and lemon juice. Add apple slices to the hot butter mixture. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until apples are tender and most of the liquid is evaporated, gently rearranging apples and occasionally spooning butter mixture over apples during cooking. As apples become tender, carefully transfer apple slices with tongs or slotted spoon to the baked pastry shell, overlapping slices slightly. After all apples are removed, gently boil mixture in skillet until thick. Pour evenly over the apples.
In the same skillet, combine apple jelly and the 2 tablespoons Boiled Cider; melt jelly over low heat. Brush melted jelly mixture over apples. Sprinkle with the 1/2 cup pecans.
To serve, remove sides from tart pan. Serve warm or at room temperature with sweetened whipped cream, if you like. Cover and chill within 2 hours.
Tip
*TEST KITCHEN TIP: To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 30, chol. (mg) 98, sat. fat (g) 12, carb. (g) 58, Monosaturated fat (g) 12, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 34, pro. (g) 5, vit. A (IU) 680.26, vit. C (mg) 7.09, Thiamin (mg) 0.28, Riboflavin (mg) 0.21, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 267, Potassium (mg) 247, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:32 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 25 2014


ingredients

2    cups   all-purpose flour
1 1/2   cups   sugar
2    teaspoons   baking powder
2    teaspoons   ground cinnamon
1    teaspoon   baking soda
1/2   teaspoon   salt
1/4   teaspoon   ground cloves
4      eggs, lightly beaten
1    15 ounce can  pumpkin
1    cup   vegetable oil
1 1/2   cups   chopped pecans, toasted
1/3   cup   caramel-flavor ice cream topping
1    Recipe  Browned Butter Frosting, Cream Cheese Frosting, or canned cream cheese frosting

Browned Butter Frosting

1/3   cup   butter
3    cups   powdered sugar
2    tablespoons   milk
1    teaspoon   vanilla


Cream Cheese Frosting

2    3 ounce packages  cream cheese, softened
1/3   cup   butter, softened
1 1/2   teaspoons   vanilla
4 1/2 - 5    cups   powdered sugar


directions
Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.
In a small bowl stir together the pecans and caramel topping. Spoon nut mixture over batter in pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Use only half of the Browned Butter Frosting recipe (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.
Browned Butter Frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large bowl combine powdered sugar, milk, and vanilla. Add browned butter. Beat on medium speed until spreading consistency, adding additional milk if necessary.
Cream Cheese Frosting
In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

Storage

To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 190, Fat, total (g) 11, chol. (mg) 26, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 2, sodium (mg) 113, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:03 am   |  Permalink   |  0 Comments  |  Email
Monday, November 24 2014


ingredients

1    12 - 14 pound   turkey
1/2   cup   packed fresh arugula leaves
2    tablespoons   snipped fresh basil
1 - 2    tablespoons   grated Romano cheese or Parmesan cheese
1    tablespoon   finely chopped toasted walnuts
1    tablespoon   olive oil
1      clove garlic
1/2   teaspoon   salt
1/4   teaspoon   black pepper

directions
Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.
To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.
Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 186, Fat, total (g) 6, chol. (mg) 110, sat. fat (g) 2, carb. (g) 0, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 0, pro. (g) 31, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.17, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 100, Potassium (mg) 252, calcium (mg) 30.29, iron (mg) 1.8, Lean Meat () 4, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 23 2014

ingredients
3    tablespoons   canola oil, divided
1      medium sweet onion, (half diced, half thinly sliced), divided
8    ounces   mushrooms, chopped
1    tablespoon   onion powder
1 1/4   teaspoons   salt , divided
1/2   teaspoon   dried thyme
1/2   teaspoon   freshly ground pepper
2/3   cup   all-purpose flour, divided
1    cup   low-fat milk
3    tablespoons   dry sherry, (see Ingredient Note)
1    pound   frozen French-cut green beans, (about 4 cups)
1/3   cup   reduced-fat sour cream
3    tablespoons   buttermilk powder, (see Ingredient Note)
1    teaspoon   paprika
1/2   teaspoon   garlic powder
directions
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:
Ingredient notes:
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 22 2014


ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Friday, November 21 2014
ingredients
 
  • 1    pound   bulk Italian sausage or ground beef
  • 1    cup   chopped onion (1 large)
  • 2      cloves garlic, minced
  • 2    14 1/2ounce cans  diced tomatoes, undrained
  • 2    4 ounce cans   mushroom stems and pieces, drained (optional)
  • 1    6 ounce can  tomato paste
  • 1      bay leaf
  • 1 - 2    tablespoons   snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    cup   chopped green sweet pepper (1 large)
  • 12 - 16    ounces   dried spaghetti
  •     Grated or finely shredded Parmesan cheese (optional)
 
directions
In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
 
 
Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.
 
 
Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.
 
 
 
Variation
  • Spaghetti with Spicy Sausage-Cream Sauce: Prepare as directed, substituting bulk hot Italian sausage for Italian sausage. Before serving, stir 1/2 cup whipping cream into sauce.
Note
  • Nutrition Facts per serving for Spaghetti with Spicy Sausage-Cream Sauce: 621 cal., 30 g fat (15 g sat. fat), 78 mg chol., 1,514 mg sodium, 62 g carb., 6 g fiber, 28 g pro.
nutrition information
Per Serving: cal. (kcal) 548, Fat, total (g) 25, chol. (mg) 57, sat. fat (g) 9, carb. (g) 60, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 22, vit. A (IU) 1068.98, vit. C (mg) 39.56, sodium (mg) 1385, calcium (mg) 70.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 20 2014
ingredients
 
  • 1 1/4   cups   regular pearled barley (not quick cooking)
  • 4    cups   chicken broth
  • 3/4   teaspoon   cracked black pepper
  • 2    cups   chopped onion
  • 1    1 1/2pound   winter squash, such as butternut, peeled, seeded, and cut into 1-inch pieces (3 cups)
  • 1/2   cup   butter
  • 5    cups   chopped fresh chard or spinach
  • 1    cup   walnuts, toasted and chopped
  • 1 1/2   cups   finely shredded Parmesan cheese
 
directions
Preheat oven to 325 degrees F. Cook barley according to package directions using chicken broth in place of water and adding cracked black pepper.
 
Meanwhile, in a large skillet heat butter cook onion and squash in butter over medium heat covered, until just tender, stirring occasionally, about 10 minutes. Remove from heat; stir in cooked barely, chard, walnuts, and Parmesan cheese.
 
Transfer to a 3-quart rectangular baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through (165 degrees F).
 
 
 
Tip
  • Make Ahead: Prepare as above and transfer to baking dish. Cover and chill up to 24 hours. To serve, uncover and bake in the 325 degrees F oven for 40 minutes or until heated through.
nutrition information
Per Serving: cal. (kcal) 189, Fat, total (g) 12, chol. (mg) 19, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 3, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 6, vit. A (IU) 4850, vit. C (mg) 12.34, Thiamin (mg) 0.16, Riboflavin (mg) 0.09, Niacin (mg) 1.2, Pyridoxine (Vit. B6) (mg) 0.17, Folate (µg) 24.52, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 374, Potassium (mg) 305, calcium (mg) 123, iron (mg) 1.2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 19 2014
ingredients
 
  • 2    tablespoons   butter
  • 2    tablespoons   all-purpose flour
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground black pepper
  • 1    cup   whipping cream, half-and-half, or light cream
  • 1/4   cup   grated Parmesan cheese
  • 2    pounds   russet potatoes, peeled and cut into 1/8-inch-thick slices
  •     Snipped fresh chives (optional)
 
directions
In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Add whipping cream all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese (mixture will be thick).
 
 
Arrange half the potatoes in overlapping slices along the bottom of a buttered 2-quart shallow casserole or baking dish. Spread half the sauce over the potatoes. Repeat potato and sauce layers.
 
 
Bake, covered, in a 325 degrees oven for 40 minutes. Uncover and bake for 25 to 35 minutes more, until edges are brown and potatoes are tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.
 
 

 
nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 20, chol. (mg) 68, sat. fat (g) 12, carb. (g) 24, fiber (g) 2, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 17.12, sodium (mg) 319, calcium (mg) 80.77, iron (mg
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 18 2014
ingredients
 
  •     Nonstick cooking spray
  • 1    20 - 21 ounce can  apple pie filling
  • 1/2   cup   dried cherries, dried cranberries, or raisins
  • 1    cup   all-purpose flour
  • 1/4   cup   granulated sugar
  • 1    teaspoon   baking powder
  • 1/4   teaspoon   salt
  • 1/2   cup   milk
  • 2    tablespoons   butter, melted
  • 1/2   cup   chopped walnuts, toasted
  • 1 1/4   cups   apple juice
  • 1/3   cup   packed brown sugar
  • 1    tablespoon   butter
  • 1    recipe  Sweetened Whipped Cream (optional)
  •     Chopped walnuts, toasted (optional)
Sweetened Whipped Cream
 
  • 1    cup   whipping cream
  • 2    tablespoons   sugar
  • 1/2   teaspoon   vanilla extract
 
 
directions
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
 
 
In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter; stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
 
 
In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
 
 
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
 
 
To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.
 
 
Sweetened Whipped Cream
In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with the chilled beaters of an electric mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat.
 
 


 
nutrition information
Per Serving: cal. (kcal) 435, Fat, total (g) 13, chol. (mg) 18, sat. fat (g) 5, carb. (g) 77, Monosaturated fat (g) 3, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 26, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 1.77, sodium (mg) 284, calcium (mg) 100.97, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:04 am   |  Permalink   |  0 Comments  |  Email
Monday, November 17 2014
ingredients
 
  • 2      eggs
  • 1    cup   seasoned fine dry bread crumbs
  • 1/4   cup   finely chopped pimiento-stuffed green olives
  • 1/4   cup   finely chopped black olives
  • 1/4   cup   chopped flat-leaf (Italian) parsley
  • 4    cloves  garlic, minced
  • 1    teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    pound   lean ground beef
  • 1    pound   ground lamb
  • 6    ounces   kasseri or feta cheese, cut into 1/2-inch cubes
  • 1    recipe  Greek Tomato Sauce
Greek Tomato Sauce
 
  • 1/2   cup   chopped onion (1 medium)
  • 1    clove  garlic, minced
  • 1    tablespoon   olive oil
  • 1    8 ounce can  tomato sauce
  • 1/4   cup   dry red wine or beef broth
  • 1    teaspoon   dried oregano, crushed
  • 1/2   teaspoon   ground cinnamon
 
 
directions
Preheat oven to 350 degrees F. In a large bowl beat eggs with a fork. Stir in bread crumbs, green olives, black olives, parsley, garlic, salt, and pepper. Add ground beef and ground lamb; mix until thoroughly combined.
 
 
Shape meat mixture into a ball around each cheese cube, being sure to completely enclose the cheese. Arrange meatballs in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 25 minutes. Drain well.
 
 
Place meatballs in a 4- to 5-quart slow cooker. Pour Greek Tomato Sauce over meatballs in slow cooker, gently tossing to coat.
 
 
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks.
 
 
Greek Tomato Sauce
In a medium saucepan cook onion and garlic in hot oil until tender. Stir in tomato sauce, wine, oregano, and cinnamon. Heat through.
 
 


 
nutrition information
Per Serving: cal. (kcal) 104, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 3, carb. (g) 5, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 6, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.03, Riboflavin (mg) 0.09, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 448, Potassium (mg) 222, calcium (mg) 40.39, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 16 2014
ingredients
 
  • 2      corn tortillas
  • 1    tablespoon   salsa
  • 2    tablespoons   shredded reduced-fat Cheddar cheese
  • 1/2   cup   liquid egg substitute, such as Egg Beaters
 
directions
Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
 
 
Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
 
 

 
nutrition information
Per Serving: cal. (kcal) 153, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 15, pro. (g) 17, sodium (mg) 453, Potassium (mg) 207, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:17 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 15 2014
ingredients
 
  • 2    cups   sliced fresh mushrooms
  • 1    cup   chopped onions
  • 1    tablespoon   olive oil
  • 1/4   cup   all-purpose flour
  • 6    cups   reduced-sodium chicken broth
  • 1    2 - 2 1/2pound   deli-roasted chicken, skinned, boned, and cut in chunks
  • 2    cups   frozen peas
  • 1/2   cup   pitted kalamata olives, halved
  • 1    tablespoon   lemon juice
  • 1    teaspoon   ground sage
  • 1      recipe Buttermilk Dumplings
  •     Thinly sliced green onion (optional)
  •     Fried Sage Leaves (optional)
Buttermilk Dumplings
 
  • 2    cups   all-purpose flour
  • 1/2   teaspoon   baking powder
  • 1/4   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1/4   cup   sliced green onions
  • 1    tablespoon   snipped Italian parsley
  • 1    cup   buttermilk
  • 2    tablespoons   olive oil
 
Fried Sage Leaves
 
  • 1/4   cup   olive oil
  • 8      sage sprigs
 
 
directions
In 4-quart Dutch oven cook mushrooms and onions in hot oil over medium heat 6 to 8 minutes until liquid has evaporated. Stir in flour until combined. Add broth all at once; cook and stir until thickened and bubbly. Stir in chicken, peas, olives, lemon juice, and sage. Return to boiling.
 
 
Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup. Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean. To serve sprinkle with green onion and Fried Sage Leaves.
 
 
Buttermilk Dumplings
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir in green onions and parsley. Add buttermilk and olive oil; stir until moistened.
 
 
 
Fried Sage Leaves
Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
 
 


 
nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 2, carb. (g) 37, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 6, pro. (g) 25, vit. A (IU) 242.95, vit. C (mg) 7.68, Thiamin (mg) 0.36, Riboflavin (mg) 0.45, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 776, Potassium (mg) 352, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email
Friday, November 14 2014
ingredients
 
  • 30      chocolate wafers, (see Tip)
  • 2    tablespoons   chopped pitted dates
  • 2    tablespoons   water
  • 1    tablespoon   canola oil
  • 1    tablespoon   brewed coffee
  • 1    tablespoon   water
  • 1 1/2   teaspoons   unflavored gelatin
  • 1      large egg
  • 1/2   cup   low-fat milk
  • 8    tablespoons   packed light brown sugar, divided
  • 1/3   cup   unsweetened cocoa powder, preferably Dutch-process
  • 2    ounces   bittersweet chocolate, chopped
  • 1 1/2   teaspoons   vanilla extract
  • 2    tablespoons   dried egg whites, (see Ingredient Note), reconstituted according to package directions
  • 1/2   teaspoon   cream of tartar
 
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
 
 
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
 
 
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
 
 
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
 
 
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
 
 
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
 
 
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
 
 
Tips:
 
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
 
 
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
 
 
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
 
 

 
nutrition information
Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:44 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 13 2014
ingredients
 
  • 1    2 1/4 - 2 1/2pound   deli-roasted chicken, skinned, boned, and coarsely shredded
  • 2    tablespoons   butter
  • 1/2   cup   coarsely chopped celery
  • 1/2   cup   chopped onion
  • 2    14 ounce can  reduced-sodium chicken broth
  • 1 1/2   cups   milk
  • 1    teaspoon   bottled hot pepper sauce
  • 1 1/2   cups   mozzarella cheese (6 oz.)
  • 1 1/4   cups   crumbled blue cheese (5 oz.)
  • 1/2   cup   shredded Parmesan cheese (2 oz.)
  • 1/3   cup   all-purpose flour
  •     Bottled hot pepper sauce (optional)
 
directions
In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
 
 
In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 28, chol. (mg) 145, sat. fat (g) 15, carb. (g) 12, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 728.85, vit. C (mg) 1.77, Thiamin (mg) 0.16, Riboflavin (mg) 0.54, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.71, sodium (mg) 1134, Potassium (mg) 471, calcium (mg) 474.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:24 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 12 2014
ingredients
Apricot BBQ Sauce:
  • 2/3   cup   apricot preserves
  • 2    tablespoons   Dijon mustard
  • 1/2   teaspoon   garlic powder
  • 1    teaspoon   finely chopped fresh ginger
  • 1/4   cup   ketchup
Chicken:
 
  • 4      whole chicken legs (about 1-3/4 pounds total)
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
 
directions
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
 
 
Apricot BBQ sauce:
 
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
 
 
Chicken:
 
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
 
 

 
nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:17 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 11 2014
ingredients
 
  • 3/4   cup   blanched almonds, plus more for garnish (optional)
  • 2      large carrots, peeled and sliced into 2-inch pieces
  • 1      medium onion, peeled and quartered
  • 2      ribs celery, finely diced
  • 1    bag (16 oz)  red lentils
  • 2      large vegetable bouillon cubes, crumbled
  • 1    tablespoon   curry powder
  • 2      cloves garlic, halved
  • 3/4   cup   heavy cream
  •     Chopped cilantro for garnish (optional)
 
directions
Combine blanched almonds, carrots, onion and celery in slow cooker. Pick through lentils and rinse. Add lentils to slow cooker along with bouillon cubes, curry powder, salt, garlic and 7 cups water.
 
Cover and slow cook on HIGH for 4 hours or LOW for 6 hours. Uncover and puree with an immersion blender until smooth (alternately, transfer soup in batches to a blender and puree until smooth). Stir in heavy cream and heat through. Garnish with cilantro and additional blanched almonds, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 16, chol. (mg) 31, sat. fat (g) 6, carb. (g) 40, fiber (g) 6, pro. (g) 18, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:14 am   |  Permalink   |  0 Comments  |  Email
Monday, November 10 2014
ingredients
 
  •     Nonstick cooking spray
  • 2    26 ounce jars  spaghetti sauce with mushrooms and onions
  • 2    24 ounce packages  frozen ravioli
  • 1    12 ounce package  frozen cooked Italian meatballs, thawed
  • 2    cups   shredded mozzarella cheese (8 ounces)
  • 1/2   cup   finely shredded Parmesan cheese
 
directions
Lightly coat a 5 1/2- or 6-quart slow cooker with cooking spray. Add 1 cup of the spaghetti sauce. Add frozen ravioli from one package and the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti sauce from first jar. Add ravioli from remaining package and remaining 1 cup mozzarella cheese. Pour spaghetti sauce from second jar over mixture in cooker.
 
 
Cover; cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 1/2 to 3 hours. Turn off cooker. Sprinkle ravioli mixture with Parmesan cheese. Cover; let stand for 15 minutes before serving.
 
 

 
nutrition information
Per Serving: cal. (kcal) 510, Fat, total (g) 18, chol. (mg) 78, sat. fat (g) 8, carb. (g) 67, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 5, sugar (g) 15, pro. (g) 26, vit. A (IU) 1360.53, vit. C (mg) 10.63, sodium (mg) 1551, calcium (mg) 413.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 09 2014
ingredients
 
  • 1    tablespoon   canola oil
  • 2    pounds   flat, first-cut brisket, (see Note), trimmed
  • 3      medium onions, sliced
  • 6      allspice berries, or pinch of ground allspice
  • 2    teaspoons   chopped fresh thyme, or 3/4 teaspoon dried
  • 1    teaspoon   sweet paprika
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   freshly ground pepper
  • 2      bay leaves
  • 1    cup   dry vermouth, or dry white wine
  • 3    cups   reduced-sodium beef broth
  • 4      medium carrots, peeled
  • 3      medium parsnips, peeled and cored (see Tip)
  • 1      medium rutabaga, (about 3/4 pound), peeled (see Tip)
  • 1    teaspoon   Dijon mustard
  • 2    teaspoons   arrowroot, or 1 tablespoon cornstarch
  • 1 - 2    tablespoons   water
 
directions
Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
 
 
Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
 
 
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
 
 
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
 
 
Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
 
 
Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
 
 
Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
 
 
Tips:
 
Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
 
 
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
 
 
To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.
 
 

 
nutrition information
Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 78, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 41, vit. A (IU) 5344.92, vit. C (mg) 20.67, sodium (mg) 279, Potassium (mg) 850, iron (mg) 4.5, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:09 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 08 2014
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 1/2ounce 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
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.
 
 
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 information
Per Serving: cal. (kcal) 264, Fat, total (g) 12, chol. (mg) 47, sat. fat (g) 5, carb. (g) 24, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 16, vit. A (IU) 1117.58, vit. C (mg) 17.71, Thiamin (mg) 0.06, Riboflavin (mg) 0.16, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 633, Potassium (mg) 285, calcium (mg) 191.84, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:35 am   |  Permalink   |  0 Comments  |  Email
Friday, November 07 2014
ingredients
 
  • 1      package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
  • 1 3/4   cups   Buffalo wing sauce
  • 1      English (seedless) cucumber
  • 12      large sandwich buns, split
  • 3/4   cup   crumbled blue cheese
 
directions
Spray 3-1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
 
 
Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1-1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
 
 
Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
 
 
Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.
 
 

 
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 15, chol. (mg) 85, sat. fat (g) 5, carb. (g) 31, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 6, pro. (g) 34, vit. A (IU) 194, vit. C (mg) 12, sodium (mg) 1390, calcium (mg) 151, iron (mg) 5, Starch () 2, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:41 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 06 2014
ingredients
 
  • 4      eggs, separated
  • 4    pounds   sweet potatoes, peeled and cut into quarters
  • 1/2   cup   packed brown sugar
  • 1/2   cup   half-and-half or light cream
  • 1/4   cup   butter, melted
  • 1/2   teaspoon   finely shredded orange peel
  • 2    tablespoons   orange juice
  • 1/2   teaspoon   salt
  • 1    teaspoon   vanilla
  • 1/2   teaspoon   cream of tartar
  • 1/2   cup   granulated sugar
  • 3/4   cup   pecan pieces, toasted
 
directions
Allow eggs to stand at room temperature for 30 minutes. Grease a 2-quart square baking dish; set aside. In a Dutch oven cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. Return potatoes to the pan.
 
Preheat oven to 350 degrees F. Lightly mash potatoes with a potato masher. Stir in brown sugar, half-and-half, melted butter, orange peel, orange juice, and salt. Cool for 5 minutes. In a small bowl lightly beat the egg yolks with a fork. Stir the egg yolks into the sweet potato mixture. Transfer sweet potato mixture to the prepared baking dish.
 
Bake, uncovered, for 15 minutes. Meanwhile, for meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
 
Sprinkle pecans evenly over hot potatoes. Immediately spread or pipe meringue over top, carefully sealing to edge. Bake for 15 minutes or until browned and an instant-read thermometer inserted into the meringue reads 160 degrees F.
 
 
 
Variation
  • Marshmallow-Topped Sweet Potato Casserole Prepare as directed, except save egg whites for another use and omit vanilla, cream of tartar, and granulated sugar. Bake the potato mixture as directed for 15 minutes in Step 3. Using one 13-ounce jar marshmallow creme, spoon small spoonfuls onto potato mixture, spreading evenly to cover surface. Bake for 15 to 20 minutes more or until marshmallow creme is puffed and light brown.
Make Ahead Tip
  • To Make Ahead: Prepare sweet potatoes as directed, except cover and chill egg whites. Do not preheat oven, but do cool sweet potatoes to room temperature after mashing. When cool, continue with Step 2. Cover tightly with foil; chill for up to 48 hours. To serve, let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Bake for 45 minutes; stir. Prepare meringue as directed in Step 3 (or spread with marshmallow creme). Bake as directed.
nutrition information
Per Serving: cal. (kcal) 338, Fat, total (g) 14, chol. (mg) 91, sat. fat (g) 5, carb. (g) 49, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 27, pro. (g) 6, vit. A (IU) 16057.12, vit. C (mg) 4.24, Thiamin (mg) 0.15, Riboflavin (mg) 0.2, Niacin (mg) 0.84, Pyridoxine (Vit. B6) (mg) 0.32, Folate (µg) 23.58, Cobalamin (Vit. B12) (µg) 0.23, sodium (mg) 262, Potassium (mg) 521, calcium (mg) 78, iron (mg) 1.42, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:50 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 05 2014
ingredients
 
  • 2      bone-in chicken hind quarters, skin removed
  • 1 1/2   cups   water
  • 4    cups   Homemade Chicken Stock or reduced-sodium chicken broth
  • 3/4   cup   brown lentils, rinsed and drained
  • 1    tablespoon   olive oil
  • 2    cups   coarsely chopped onions (2 large)
  • 1    cup   coarsely chopped carrots (2 medium)
  • 1    cup   chopped celery (2 stalks)
  • 3/4   cup   dry red wine
  • 1    15 ounce can  pumpkin
  • 1    14 1/2ounce can  no-salt-added diced tomatoes, undrained
  • 1 1/2   teaspoons   ground cumin
  • 1    teaspoon   dried oregano, crushed
  • 1/2   teaspoon   chili powder
  • 1 - 2    tablespoons   bottled Louisiana hot sauce
  •     Plain fat-free Greek yogurt (optional)
  •     Chili powder (optional)
 
directions
Place chicken in a large skillet; add the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is no longer pink (180 degrees F). Drain chicken. When chicken is cool enough to handle, remove meat from bones; discard bones. Chop chicken; refrigerate until needed. In a large pot combine Homemade Chicken Stock and lentils; bring to boiling over medium-high heat. Reduce heat. Simmer, covered, about 30 minutes or until lentils are tender.
 
Meanwhile, in another large skillet heat oil over medium-high heat. Add onions, carrots, and celery. Cook 8 to 10 minutes or until onions are tender and carrots and celery are starting to soften. Remove skillet from heat and add the red wine. Return skillet to heat; continue cooking until wine is reduced by half.
 
Carefully add vegetable mixture, cooked chicken, pumpkin, tomatoes, cumin, oregano, and the 1/2 teaspoon chili powder to lentil mixture in pot. Simmer, covered, about 15 minutes or until carrots and celery are tender. Stir in the hot sauce and serve. If desired, dollop each serving with yogurt and sprinkle with additional chili powder.
 
 

 
nutrition information
Per Serving: cal. (kcal) 296, Fat, total (g) 6, chol. (mg) 42, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 13, sugar (g) 9, pro. (g) 22, vit. A (IU) 15823.26, vit. C (mg) 16.46, Thiamin (mg) 0.3, Riboflavin (mg) 0.23, Niacin (mg) 4.5, Pyridoxine (Vit. B6) (mg) 0.44, Folate (µg) 150.99, Cobalamin (Vit. B12) (µg) 0.11, sodium (mg) 367, Potassium (mg) 745, calcium (mg) 100, iron (mg) 4.63, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 04 2014
ingredients
 
  • 1    pound   beef stir-fry strips
  • 2    teaspoons   Greek seasoning
  • 1    tablespoon   vegetable oil
  • 6      soft pita breads, warmed
  • 1    cup   cherry tomatoes, quartered
  • 1    cup   thin strips cucumber
  • 1/2   cup   crumbled feta cheese
  • 1/2   cup   ranch dressing
 
directions
Cut beef into small pieces, if necessary, and toss with Greek seasoning.
 
 
In a large skillet, heat oil over medium-high heat. Add beef, half at a time, and cook, stirring 2 to 3 minutes or until browned.
 
 
Divide beef among warmed pitas. Top with tomato, cucumber, and feta. Drizzle ranch dressing over filled pitas. Serve extra ranch dressing on the side, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 457, Fat, total (g) 24, carb. (g) 37, fiber (g) 2, pro. (g) 24, calcium (mg) 108, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 01:15 am   |  Permalink   |  0 Comments  |  Email
Monday, November 03 2014
ingredients
 
  • 1    medium  onion, finely chopped
  • 2    tablespoons   butter
  • 4    teaspoons   all-purpose flour
  • 1 1/2   cups   milk
  • 8    ounces   sharp cheddar cheese, shredded (2 cups)
  • 3    pounds   russet potatoes, peeled and thinly sliced*
  • 1 1/2   cups   chopped fresh broccoli
  • 1    tablespoon   vegetable oil
  • 8      eggs
  • 2    tablespoons   milk
  • 6    slices  bacon, crisp-cooked, drained, and crumbled
  • 1    large  tomato, chopped
 
directions
Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
 
 
In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
 
 
In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.
 
 
 
Tip
  • Quickly slice potatoes with a food processor or mandolin slicer.
nutrition information
Per Serving: cal. (kcal) 421, Fat, total (g) 22, chol. (mg) 259, sat. fat (g) 11, carb. (g) 36, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 21, vit. A (IU) 972, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 708, Potassium (mg) 837, calcium (mg) 313, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:28 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 02 2014
ingredients
 
  • 1    14 1/2ounce can  Mexican-style stewed tomatoes, undrained
  • 2 1/2   cups   water
  • 2    cups   shredded cooked chicken (about 10 ounces)
  • 2    cups   frozen stir-fry vegetables (yellow, green, and red peppers and onions)
  • 1    cup   reduced-sodium chicken broth
  • 2    cloves  garlic, minced
  • 1    cup   baked tortilla chips
  •     Sliced fresh jalapeno chile peppers* (optional)
 
directions
In a 3-1/2- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
 
 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
 
 
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
 
 
 
Tip
  • *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.
nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 35.43, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 612, Potassium (mg) 448, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:21 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 01 2014
ingredients
 
  • 2    9 ounce package  refrigerated cheese-filled ravioli
  • 1 1/2   pounds   ground beef
  • 1    large  onion, chopped (1 cup)
  • 6    cloves  garlic, minced
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1    10 3/4ounce can  condensed tomato soup
  • 1    teaspoon   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1 1/2   cups   shredded mozzarella cheese (6 ounces)
  • 1/2   cup   finely shredded Parmesan cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
 
 
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
 
 
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:15 am   |  Permalink   |  0 Comments  |  Email
Friday, October 31 2014
ingredients
 
  • 12    ounces   semisweet chocolate, melted
  • 12    ounces   white chocolate, melted
  • 3    tablespoons   pepitas (pumpkin seeds)
  •     orange and yellow mini M&M's
  •     orange and yellow nonpareils
 
directions
Line a large baking sheet with parchment. Pour melted semisweet chocolate onto parchment and spread into a 9x12 inch rectangle about 1/4 inch thick; refrigerate until hardened, about 20 minutes.
 
 
Pour melted white chocolate onto the semisweet layer and quickly spread evenly. Immediately sprinkle surface with pepitas, mini M&M's and nonpareils. Chill and break into pieces.
 
 
 
Posted by: AT 03:50 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 30 2014
ingredients
 
  • 2      stalks celery, chopped (1 cup)
  • 1      medium onion, chopped (1/2 cup)
  • 1    tablespoon   olive oil
  • 2    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
  • 8    ounces   medium peeled cooked shrimp
  • 1/2   cup   whipping cream
  • 1/2   cup   water
  •     Ground Black Pepper
  •     Slivered fresh basil
  •     Focaccia wedges
 
directions
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
 
 
Ladle chowder into bowls; top with basil. Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).
 
 

 
nutrition information
Per Serving: cal. (kcal) 245, Fat, total (g) 15, chol. (mg) 152, sat. fat (g) 8, carb. (g) 14, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 10, pro. (g) 15, vit. A (IU) 1118, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1056, Potassium (mg) 599, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:41 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 29 2014
ingredients
 
  • 1    12 ounce jar  chicken or turkey gravy
  • 1/3   cup   purchased basil or dried-tomato pesto
  • 3    cups   Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
  • 1    16 ounce package  frozen peas and carrots or mixed vegetables
  • 1    11 ounce package  refrigerated breadsticks (12)
  •     Grated Parmesan cheese (optional)
  •     Dried oregano or basil (optional)
 
directions
Preheat oven to 375 degrees F. In a large saucepan combine gravy and pesto; stir in Grilled & Ready® Diced Chicken and vegetables. Bring to boiling, stirring frequently. Divide chicken mixture evenly among six 8-ounce casseroles.
 
 
Unroll and separate breadsticks. Arrange one breadstick on top of each casserole, curling into spirals to fit. Set remaining breadsticks aside. If desired, sprinkle casseroles with Parmesan cheese and oregano.
 
 
Bake about 15 minutes or until breadsticks are golden. Bake remaining breadsticks according to package directions.
 
 
Serving Suggestion:
 
Serve with a tossed green salad and remaining baked breadsticks.
 
 

 
nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 14, chol. (mg) 60, sat. fat (g) 4, carb. (g) 39, fiber (g) 4, pro. (g) 26, vit. A (IU) 7289, vit. C (mg) 9, sodium (mg) 1152, calcium (mg) 71, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 06:21 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 28 2014
ingredients
 
  • 1    tablespoon   margarine or butter
  • 1/4   cup   sliced fresh mushrooms
  • 1      whole tiny new potato, thinly sliced
  • 1      green onion, sliced
  • 2      eggs, beaten
  • 2    tablespoons   milk
  • 1/4   teaspoon   dried basil, crushed
  • 1/8   teaspoon   salt
  •     Dash pepper
  • 1/4   cup   shredded herb-flavored cheese or Swiss cheese
  • 2      cherry tomatoes, quartered
 
directions
In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
 
 
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
 
 

 
nutrition information
Per Serving: cal. (kcal) 441, Fat, total (g) 35, chol. (mg) 428, sat. fat (g) 14, carb. (g) 17, fiber (g) 2, pro. (g) 18, vit. A (IU) 1506, vit. C (mg) 19, sodium (mg) 884, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:17 am   |  Permalink   |  0 Comments  |  Email
Monday, October 27 2014
ingredients
 
  • 3    cups   water
  • 1/4   cup   lemon juice
  • 15      fresh baby artichokes
  • 9      dried lasagna noodles
  • 3    tablespoons   olive oil
  • 1/2   cup   pine nuts
  • 4    cloves  garlic, minced
  • 1    15 ounce carton  ricotta cheese
  • 1    cup   finely shredded Parmesan cheese (4 oz.)
  • 1    cup   snipped fresh basil
  • 1      egg
  • 3/4   teaspoon   salt
  • 1    cup   vegetable or chicken broth
  • 1/4   cup   all-purpose flour
  • 2    cups   half-and-half or light cream
  • 1    cup   shredded mozzarella cheese (4 oz.)
 
directions
In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.
 
 
Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.
 
 
For sauce:
 
In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.
 
 
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
 
 
To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.
 
 
Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 337, Fat, total (g) 20, chol. (mg) 57, sat. fat (g) 9, carb. (g) 25, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 1, pro. (g) 17, sodium (mg) 482, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:27 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 26 2014
Linguine with Escarole & Shrimp Recipe

Ingredients

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads) or chard leaves
  • 1/4 cup clam juice, or water (see Shopping Tip)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish

Preparation

  1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
  3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
  4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Nutrition

Per serving : 271 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 112 mg Cholesterol; 37 g Carbohydrates; 20 g Protein; 10 g Fiber; 502 mg Sodium; 751 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 lean meat

Tips & Notes

  • Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.
Posted by: AT 04:22 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 25 2014
Savory and Sweet Chicken Dinner Recipe
ingredients
Apricot BBQ Sauce:
  • 2/3   cup   apricot preserves
  • 2    tablespoons   Dijon mustard
  • 1/2   teaspoon   garlic powder
  • 1    teaspoon   finely chopped fresh ginger
  • 1/4   cup   ketchup
Chicken:
 
  • 4      whole chicken legs (about 1-3/4 pounds total)
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
 
directions
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
 
 
Apricot BBQ sauce:
 
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
 
 
Chicken:
 
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
 
 

 
nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:20 am   |  Permalink   |  0 Comments  |  Email
Friday, October 24 2014
Spooky Cocoa Krispies Cat Recipe
ingredients
 
  • 3    tablespoons   butter or margarine
  • 1    10 ounce package  regular marshmallows (about 40) or 4 cups miniature marshmallows
  • 6    cups   Cocoa Rice Krispies® or 6 cups Ready-To-Eat Cereal Rice Krispies®
  •     Candy corn, jelly beans, candy-coated chocolate pieces and/or black string licorice
 
directions
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
 
 
Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
 
 
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.
 
 
Microwave Directions:
 
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
 
 
Note
 
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. Kellogg's® has reduced the sodium content of Rice Krispies® to meet current consumer flavor- and nutrition-preferences. Rice Krispies® Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.
 
 

 
nutrition information
Per Serving: cal. (kcal) 140, Fat, total (g) 1, carb. (g) 33, pro. (g) 1, vit. A (IU) 729, vit. C (mg) 9, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:06 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 23 2014
Tropical Banana Bread Recipe
ingredients
 
  • 2    cups   all-purpose flour
  • 1    teaspoon   baking powder
  • 1/2   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1 1/2   teaspoons   ground cinnamon
  • 1/2   cup   butter, softened
  • 3/4   cup   packed brown sugar
  • 2      slightly beaten eggs
  • 1    teaspoon   vanilla
  • 1    cup   mashed ripe banana (about 3 bananas)
  • 1/2   cup   chopped pecans
  • 1    8 ounce package  reduced-fat cream cheese (Neufchatel)
  • 1      egg
  • 1/2   cup   coconut
 
directions
Grease bottom and 1/2 inch up sides of two 7-1/2x3-1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.
 
 
Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).
 
 

 
nutrition information
Per Serving: cal. (kcal) 191, Fat, total (g) 11, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, fiber (g) 1, pro. (g) 4, vit. A (RE) 93, vit. C (mg) 1, sodium (mg) 180, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 21 2014
Tomatillo Chicken Soup Recipe
ingredients
 
  • 6      medium tomatillos, husks removed and rinsed
  • 1 1/2   pounds   skinless, boneless chicken breast halves
  • 1    32 ounce box  chicken broth
  • 1      medium green sweet pepper, chopped
  • 1/2   cup   chopped red onion
  • 1      stalk celery, chopped
  • 1    4 ounce can  diced green chiles
  • 2    tablespoons   snipped fresh cilantro
  • 1      fresh jalapeno pepper, seeded and minced*
  • 1    tablespoon   ground cumin
  • 1    tablespoon   lime juice
  • 2    teaspoons   chili powder
  • 2      cloves garlic, minced
  • 1    teaspoon   salt
  • 1    teaspoon   ground black pepper
  •     Topper such as sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
 
directions
Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, salt and black pepper.
 
 
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
 
 
 
Note
  • * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 4, chol. (mg) 101, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 42, vit. A (IU) 874.62, vit. C (mg) 41.92, Thiamin (mg) 0.16, Riboflavin (mg) 0.24, Niacin (mg) 0.22, Pyridoxine (Vit. B6) (mg) 1.17, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 1708, Potassium (mg) 694, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:49 am   |  Permalink   |  0 Comments  |  Email
Monday, October 20 2014
Pulled Pork Enchiladas Recipe
ingredients
 
  • 3 1/2   pounds   boneless pork shoulder
  • 1    14 ounce can  chicken broth
  • 1/2   cup   chopped onion (1 medium)
  • 6      cloves garlic, minced
  • 1    tablespoon   ground cumin
  • 2 - 3    teaspoons   ground chipotle chile pepper or hot chili powder
  • 1    teaspoon   salt
  • 3    10 ounce cans  enchilada sauce
  • 1    tablespoon   snipped fresh cilantro
  • 1    4 ounce can  diced green chile peppers
  • 8    ounces   cotija cheese, shredded (2 cups)
  • 8 - 12    8 inches   flour tortillas
  •     Snipped fresh cilantro
  •     Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)
 
directions
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
 
 
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
 
 
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
 
 
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
 
 
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
 
 
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
 
 
 
Make Ahead Tip
  • *Test Kitchen Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.
nutrition information
Per Serving: cal. (kcal) 861, Fat, total (g) 36, chol. (mg) 212, sat. fat (g) 13, carb. (g) 64, fiber (g) 3, pro. (g) 68, sodium (mg) 2795, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:54 am   |  Permalink   |  0 Comments  |  Email
Monday, October 20 2014
Butternut Squash Casserole Recipe
ingredients
 
  • 1/2     butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
  • 2    teaspoons   olive oil
  • 1/4   teaspoon   salt
  • 1/2   pound   whole-wheat elbows
  • 2    tablespoons   butter
  • 2    tablespoons   flour
  • 1 1/2   cups   reduced-fat milk
  • 1 3/4   cups   low-fat white cheddar cheese, shredded and divided
 
directions
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
 
 
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
 
 
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.
 
 
Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.
 
 

 
nutrition information
Per Serving: cal. (kcal) 306, Fat, total (g) 10, chol. (mg) 23, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 18, vit. A (IU) 5274.55, vit. C (mg) 9.92, Thiamin (mg) 0.28, Riboflavin (mg) 0.28, Niacin (mg) 2.73, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 46.34, Cobalamin (Vit. B12) (µg) 0.52, sodium (mg) 400, Potassium (mg) 360, calcium (mg) 272, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:31 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 19 2014
Sloppy Joe Recipe
ingredients
 
  • 2    pounds   lean ground beef
  • 2    16 ounce jars  salsa
  • 3    cups   sliced fresh mushrooms (8 ounces)
  • 1 1/2   cups   shredded carrots (3 medium)
  • 1 1/2   cups   finely chopped red and/or green sweet peppers
  • 1/3   cup   tomato paste
  • 2    teaspoons   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   cayenne pepper
  • 4      cloves garlic, minced
  • 6      kaiser rolls, split and toasted
 
directions
In a large skillet, cook beef over medium heat until brown, stirring to break meat into small pieces. Drain off fat. In a 5- or 6-quart slow cooker, combine cooked beef, salsa, mushrooms, carrots, sweet peppers, tomato paste, basil, oregano, salt, cayenne pepper, and garlic.
 
 
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
Reserve and store* 5 cups of the meat mixture; use for Spicy Beef Taco Salad (see recipe below). Serve remaining meat mixture on toasted kaiser rolls. Makes 6 servings.
 
 
 
Storage
  • * Place meat mixture in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Variation
  • Spicy Beef Taco Salad: In a large saucepan, stir together reserved meat mixture, 15-ounce can black beans, rinsed and drained; 2.25-ounce can sliced pitted ripe olives, drained; and 1 teaspoon Mexican or taco seasoning. Heat to boiling; reduce heat, Simmer, covered, for 10 minutes. To serve, place 6 baked crisp salad shells on servings plates; fill with 9 cups torn iceberg lettuce. Add meat mixture. Top with 1 cup shredded cheddar cheese; 1 cup chopped tomato; and 1/3 cup dairy sour cream. Makes 6 servings.
Note
  • Nutrition Facts per serving of Spicy Beef Taco Salad: 495 cal., 26 g total fat (10 g sat. fat), 84 mg chol., 1181 mg sodium, 41 g carb., 9 g dietary fiber, 32 g protein.
nutrition information
Per Serving: cal. (kcal) 294, Fat, total (g) 8, chol. (mg) 36, sat. fat (g) 3, carb. (g) 37, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 18, vit. A (IU) 1798, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 756, Potassium (mg) 369, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:55 pm   |  Permalink   |  0 Comments  |  Email
Saturday, October 18 2014
Baked Beef Ravioli Recipe
ingredients
 
  • 2    9 ounce package  refrigerated cheese-filled ravioli
  • 1 1/2   pounds   ground beef
  • 1    large  onion, chopped (1 cup)
  • 6    cloves  garlic, minced
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1    10 3/4ounce can  condensed tomato soup
  • 1    teaspoon   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1 1/2   cups   shredded mozzarella cheese (6 ounces)
  • 1/2   cup   finely shredded Parmesan cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
 
 
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
 
 
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Friday, October 17 2014
Spiced Chicken with Apple-Jalapeno Chutney
ingredients
  • 1    cup   Apple-Jalapeno Chutney, (recipe follows)
  • 1/2   cup   orange juice
  • 1    tablespoon   extra-virgin olive oil
  • 1    tablespoon   chopped fresh ginger
  • 1    tablespoon   light brown sugar
  • 4      scallions, finely chopped
  • 1    teaspoon   ground coriander
  • 1/4   teaspoon   ground cinnamon
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   freshly ground pepper
  • 4      boneless, skinless chicken breasts, (4-5 ounces each), trimmed
Apple-Jalapeno Chutney
 
  • 1    tablespoon   extra-virgin olive oil, or canola oil
  • 1      large onion, chopped (2 cups)
  • 1      bay leaf
  • 2      large apples, preferably Granny Smith or Northern Spy, peeled and diced (3 cups)
  • 1/3   cup   packed light brown sugar
  • 1/3   cup   hot jalapeno jelly, (see Ingredient note)
  • 1/3   cup   orange juice
  • 1/4   cup   cider vinegar
  • 2    tablespoons   lemon juice
 
directions
Prepare Apple-Jalapeno Chutney.
 
 
Meanwhile, combine orange juice, oil, ginger, brown sugar, scallions, coriander, cinnamon, salt and pepper in a medium bowl; whisk to blend. Add the chicken; turn to coat with the marinade. Cover and marinate in the refrigerator for at least 30 minutes or for up to 6 hours.
 
 
Preheat oven to 400 degrees F. Coat a 7-by-11-inch or similar shallow baking dish with cooking spray. Arrange the chicken breasts in the baking dish and pour the marinade directly over them. Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake until the chicken is no longer pink in the center, 20 to 25 minutes more. (An instant-read thermometer inserted in the center should register 170 degrees F.) Let cool in the pan for 5 to 10 minutes, then serve with the chutney on the side.
 
 
Apple-Jalapeno Chutney
 
Heat oil in a large nonreactive skillet over medium heat. Add onion and bay leaf; reduce heat to medium-low. Cook, stirring often, until softened and translucent, 9 to 10 minutes. Stir in apples and cook for 3 minutes, stirring often. Add brown sugar, jelly, orange juice, vinegar and lemon juice. Bring the mixture to a low boil, then simmer over medium-low heat, stirring, just until the apples are tender and liquid is reduced by one-third, 2 to 3 minutes. Remove from heat and transfer to a bowl. Let cool. Serve at room temperature or chilled.
 
 
Tips:
 
Make Ahead Tip: Cover and refrigerate for up to 1 month.
 
 
Ingredient Note: You can find jalapeno jelly in specialty stores and in the jams-and-jellies section or specialty-foods section of large supermarkets.
 
 

 
nutrition information
Per Serving: cal. (kcal) 196, Fat, total (g) 8, chol. (mg) 63, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 5, fiber (g) 2, pro. (g) 24, sodium (mg) 353, Potassium (mg) 382, Vegetables () 0.5, Fruit () 0.5, Other Carb () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 16 2014
Classic Caramel Apples Recipe
ingredients
 
  • 6      medium apples
  • 6      wooden skewers
  • 1      sugar
  • 1/2   cup   light corn syrup
  • 1      can (14 oz) sweetened condensed milk
  • 1/8   teaspoon   salt
  • 1    teaspoon   vanilla
  •     Candy sprinkles, chopped candy or chopped peanuts, if desired
 
directions
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
 
 
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
 
 
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.
 

 
nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 15 2014
Chicken Parmesan Recipe
ingredients
 
  • 1    9 ounce package  refrigerated angel hair pasta
  • 4      large carrots, thinly sliced
  • 2    tablespoons   butter
  • 1 1/2   pounds   skinless, boneless chicken breast halves
  • 6    tablespoons   purchased basil pesto
  • 1/4   cup   finely shredded Parmesan cheese
  •     Olive oil (optional)
  •     Fresh basil (optional)
 
directions
Cook pasta according to package directions.
 
 
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
 
 
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.

 
nutrition information
Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:30 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 14 2014
Comfort Chicken Cacciatore Recipe
ingredients
 
  • 1/3   cup   all-purpose flour
  • 3 1/2 - 4    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 2    tablespoons   olive oil
  • 2    cups   thinly sliced fresh cremini and/or button mushrooms
  • 1    14 1/2ounce can  diced tomatoes, drained
  • 1 1/4   cups   chopped green sweet pepper (1 large)
  • 1    cup   chopped onion (1 large)
  • 1    cup   chopped carrots (2 medium)
  • 1/2   cup   dry white wine
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground black pepper
  • 2    tablespoons   snipped fresh basil
  • 2    tablespoons   snipped fresh Italian (flat-leaf) parsley
  • 1    teaspoon   fresh thyme leaves
 
directions
Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
 
 
Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
 
 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
 
 

 
nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 8, chol. (mg) 110, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 38, vit. A (IU) 3838.63, vit. C (mg) 32.48, sodium (mg) 445, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:25 am   |  Permalink   |  Email
Monday, October 13 2014
Pumpkin Pie Cake Recipe
ingredients
 
  • 1    29 ounce can  pumpkin
  • 1    cup   sugar
  • 1    teaspoon   ground cinnamon
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground nutmeg
  • 1/2   teaspoon   ground ginger
  • 3      eggs
  • 1    12 ounce can  evaporated milk
  • 1    package   2-layer-size yellow cake mix
  • 1    cup   chopped nuts
  • 3/4   cup   butter or margarine, melted
 
directions
In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
 
 
Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
 
 
Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
 
 
Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 25, chol. (mg) 92, carb. (g) 63, sodium (mg) 535, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:49 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 12 2014
Shrimp Gumbo Recipe
ingredients
 
  • 1/2   pound   andouille or Cajun sausage, coarsely chopped
  • 1      medium onion, chopped
  • 1      green sweet pepper, diced
  • 1    14 1/2ounce can  whole tomatoes in juice, chopped
  • 1 1/4   cups   water
  • 1/2   cup   long-grain rice
  • 1 1/2   teaspoons   minced garlic
  • 1    teaspoon   Cajun or Creole seasoning
  • 1    pound   medium shelled and deveined shrimp
 
directions
Heat a Dutch oven over high heat. Add sausage, onion and pepper; cook 5 minutes, until onion begins to brown. Add tomatoes, water, rice, garlic and Cajun seasoning; stir until combined. Bring to a boil; reduce heat and simmer, covered, 15 minutes, until rice is tender.
 
 
Stir in shrimp. Return to a boil; reduce heat and simmer, covered, 2 to 3 minutes more, until shrimp turn opaque.
 
 

 
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 18, chol. (mg) 178, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 29, sodium (mg) 1178, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:02 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 11 2014
Sweet Potato Cranberry Cake Recipe
ingredients
 
  • 3    cups   all-purpose flour
  • 2    tablespoons   ground cinnamon
  • 1    tablespoon   baking powder
  • 1    tablespoon   baking soda
  • 1 1/2   teaspoons   ground ginger
  • 1    teaspoon   salt
  • 1/2   teaspoon   ground cloves
  • 1/2   teaspoon   ground nutmeg
  • 2    cups   cooked, mashed plain sweet potatoes*
  • 1 1/2   cups   vegetable oil
  • 4      eggs
  • 1 1/2   teaspoons   vanilla
  • 1 1/2   cups   granulated sugar
  • 1    cup   chopped walnuts and/or pecans, toasted
  • 3/4   cup   chopped fresh cranberries
  • 4    ounces   semisweet chocolate, melted and cooled slightly
  •     Powdered sugar (optional)
 
directions
Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg. Set aside.
 
 
In a very large mixing bowl, beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
 
 
Transfer one-third (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly.
 
 
Bake in a 350 degrees oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
 
 
If you like, sift powdered sugar over cake just before serving.
 
 
 
Note
  • * For 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.
nutrition information
Per Serving: cal. (kcal) 478, Fat, total (g) 29, chol. (mg) 53, sat. fat (g) 5, carb. (g) 51, Monosaturated fat (g) 7, Polyunsaturated fat (g) 16, fiber (g) 3, sugar (g) 25, pro. (g) 4, vit. A (IU) 6316.73, vit. C (mg) 6.5, Thiamin (mg) 0.24, Riboflavin (mg) 0.22, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 456, Potassium (mg) 217, calcium (mg) 60.58, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:57 am   |  Permalink   |  0 Comments  |  Email
Friday, October 10 2014
Beef & Broccoli Recipe
ingredients
 
  • 1    tablespoon   vegetable oil
  • 1    pound   boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
  • 1    10 3/4ounce can  Campbell's® Condensed Tomato Soup
  • 3    tablespoons   soy sauce
  • 1    tablespoon   vinegar
  • 1    teaspoon   garlic powder
  • 1/4   teaspoon   crushed red pepper
  • 3    cups   fresh or frozen broccoli florets
  • 4    cups   hot cooked rice
 
directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
 
 
Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
 
 
Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
 
 
Tip:

To make slicing easier, freeze the beef for 1 hour.
Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 09 2014
Fish n Chip Recipe
ingredients
 
  • 1    pound   fresh or frozen skinless catfish fillets
  • 1    teaspoon   chili powder or paprika
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   dried dillweed
  • 1/4   teaspoon   ground black pepper
  • 2    small  sweet potatoes (10 oz.)
  • 1    medium  Yukon gold potato
  • 1    tablespoon   canola oil
  • 1/3   cup   buttermilk
  • 2/3   cup   panko (Japanese-style bread crumbs)
  • 2    cloves  garlic, minced
  •     Fresh dill sprigs (optional)
  •     Malt vinegar (optional)
 
directions
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut into 4 to 8 pieces. Set aside. Preheat oven to 450 degrees F. Line two baking sheets with foil; lightly coat with nonstick spray. In bowl combine chili powder, salt, dill, and pepper; set aside.
 
 
Scrub potatoes; cut in 1/2-inch thick wedges. In bowl toss potatoes with oil to coat. Add 1/2 teaspoon of the chili powder mixture; toss to coat. Arrange potatoes in single layer on one prepared baking sheet. Bake 10 minutes.
 
 
Meanwhile, pour buttermilk in shallow dish. In another shallow dish combine panko, garlic, and remaining chili powder mixture. Dip fish in buttermilk, turning to coat and allowing excess to drip off. Dip in panko mixture, coating both sides. Place fish on second baking sheet. Lightly coat with nonstick spray. Measure thickness.
 
 
Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork and potatoes are tender. Sprinkle fish with fresh dill. Serve with vinegar. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 13, chol. (mg) 54, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 5, pro. (g) 22, vit. A (IU) 10010, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 449, Potassium (mg) 759, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:48 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 08 2014
Chili and Corn Bread Dumpling Recipe
ingredients
 
  • 1    pound   boneless beef round steak or boneless pork shoulder
  • 1    cup   chopped onion (2 medium)
  • 1 1/4   cups   chopped green, red, or yellow sweet pepper (1 large)
  • 1    15 ounce can  chili beans with chili gravy, undrained
  • 1    15 ounce can  kidney or pinto beans, rinsed and drained
  • 1    14 1/2ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 1    cup   beef broth
  • 1 - 2    teaspoons   chopped canned chipotle chile peppers in adobo sauce or 1/4 to 1/2 teaspoon crushed red pepper
  • 1    teaspoon   ground cumin
  • 3/4   teaspoon   garlic salt
  • 1/2   teaspoon   dried oregano, crushed
  •     Corn Bread Dumplings
  •     Shredded cheddar cheese
  •     Green onions, cut into strips (optional)
Corn Bread Dumplings
 
  • 1    8 1/2ounce package  corn muffin mix
  • 1/2   cup   shredded cheddar cheese, Monterey jack cheese, or Mexican cheese blend (2 ounces)
  • 1/4   cup   sliced green onions
  • 1      egg
  • 1/4   cup   sour cream
 
 
directions
Trim fat from meat. Cut meat into 1/2-inch cubes. In a 3-1/2- or 4-quart slow cooker, stir together meat, onion, sweet pepper, undrained chili beans with chili gravy, drained kidney or pinto beans, undrained tomatoes, broth, chipotle chile peppers or crushed red pepper, cumin, garlic salt, and oregano.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
If using low-heat setting, turn to high-heat setting. If you have an oval slow cooker, using two spoons, drop all of the Corn Bread Dumplings dough into small mounds onto the bubbling mixture in slow cooker. (If you have a round cooker, preheat oven to 400 degrees F. Drop half of the Corn Bread Dumplings dough onto the bubbling mixture. Spoon remaining batter into two or three greased muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.)
 
 
Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Top each serving with cheddar cheese. If desired, garnish with green onion strips.
 
 
Corn Bread Dumplings
In a large bowl combine corn muffin mix, cheese, and green onions. In a small bowl beat egg with a fork; stir in sour cream. Stir egg mixture into cheese mixture.
 
 
 
Tip
  • If desired, substitute 1 pound ground beef or ground pork for the beef round steak or pork shoulder. In a large skillet, brown ground beef or pork; drain off fat before using.
nutrition information
Per Serving: cal. (kcal) 529, Fat, total (g) 17, chol. (mg) 101, sat. fat (g) 6, carb. (g) 61, fiber (g) 9, pro. (g) 35, sodium (mg) 1256, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:42 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 07 2014
Bacon Cheddar Slider Recipe
ingredients
 
  • 3    pounds   80/20 ground chuck
  • 1/4   cup   Heinz 57 Sauce
  •     Salt and pepper to taste
  •     Bacon, cooked, as needed
  •     Cheddar cheese slices, as needed
  •     Ketchup, as needed
  • 24      3-inch butter and egg dinner rolls
 
directions
Build a charcoal fire or heat a gas grill.
 
 
Place the ground chuck in a large bowl and add the Heinz 57 Sauce and salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties.
 
 
When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done.
 
 
Slice the buns in half and toast cut side down on the grill.
 
 
To serve, place 1 mini burger on the bottom half of each of the rolls. Place cheese on top of the burgers. Place the bacon on top of the cheese, add ketchup and cover with the top half. Serve.
Posted by: AT 09:46 am   |  Permalink   |  0 Comments  |  Email
Monday, October 06 2014
Sweet & Spicy Popcorn Snack Mix Recipe
ingredients
 
  • 3    tablespoons   sugar
  • 2    teaspoons   cinnamon
  • 3    cups   multigran cereal squares (such as Chex)
  • 2    cups   toasted multigrain round oat cereal such as Cherrios)
  • 1    cup   pretzels
  • 1    bag  single-serving plain microwave popcorn, popped according to the package directions (6 cups total)
  • 1/2   cup   dried cranberries
  • 1/4   cup   vegetable oil
  • 3    tablespoons   Chipotle-flavored hot pepper sauce (such as Tabasco)
 
directions
Heat oven to 350 degrees F. In a small bowl, stir sugar and cinnamon.
 
 
In a large bowl, stir cereals, pretzels, popcorn and cranberries. Drizzle with vegetable oil and hot pepper sauce, then sprinkle with sugar mixture. Stir to coat.
 
 
Spread mixture onto a rimmed baking sheet and bake at 350 degrees F for 20 minutes, stirring twice. Allow to cool.
 
 

 
nutrition information
Per Serving: cal. (kcal) 95, Fat, total (g) 3, chol. (mg) 17, carb. (g) 16, fiber (g) 1, pro. (g) 1, sodium (mg) 178, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:54 am   |  Permalink   |  0 Comments  |  Email
Monday, October 06 2014
Classic Caramel Apples Recipe
ingredients
 
  • 6      medium apples
  • 6      wooden skewers
  • 1      sugar
  • 1/2   cup   light corn syrup
  • 1      can (14 oz) sweetened condensed milk
  • 1/8   teaspoon   salt
  • 1    teaspoon   vanilla
  •     Candy sprinkles, chopped candy or chopped peanuts, if desired
 
directions
Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
 
 
In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230 degrees F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
 
 
Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.
 

 
nutrition information
Per Serving: cal. (kcal) 520, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 111, fiber (g) 3, sugar (g) 94, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 170, calcium (mg) 202, iron (mg) 0, Other Carb () 6, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 05 2014
Pumpkin Pecan Muffins Recipe
ingredients
 
  • 2    cups   all-purpose flour
  • 1/2   cup   plus 2 tablespoons Sugar In The Raw®
  • 2    teaspoons   baking powder
  • 1    teaspoon   cinnamon
  • 1/4   teaspoon   salt
  • 2      large egg whites
  • 3/4   cup   pumpkin puree
  • 1/3   cup   orange juice
  • 1/3   cup   skim milk
  • 2    tablespoons   vegetable oil
  • 1/4   cup   chopped pecans
 
directions
Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray.
 
 
In a large bowl stir together flour, 1/2 cup Sugar In The Raw, baking powder, cinnamon and salt. Set aside.
 
 
In another bowl, whisk egg whites lightly. Stir in pumpkin, orange juice, milk and oil. Add to dry ingredients with the pecans, stirring just until mixed.
 
 
Fill muffin cups 23 full. Sprinkle with remaining 2 tablespoons Sugar In The Raw. Bake 15 to 20 minutes.
 
 

 
nutrition information
Per Serving: cal. (kcal) 163, Fat, total (g) 4, carb. (g) 30, pro. (g) 3, sodium (mg) 65, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:10 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 04 2014
Steak and Vegetable Braciole Recipe
ingredients
 
  • 1/2   cup   shredded carrot (1 medium)
  • 1/3   cup   chopped zucchini
  • 1/3   cup   chopped red or green sweet pepper
  • 1/4   cup   sliced green onions (2)
  • 2    tablespoons   grated Parmesan cheese
  • 1    tablespoon   snipped fresh parsley
  • 1      clove garlic, minced
  • 1/4   teaspoon   ground black pepper
  • 6      tenderized beef round steaks (about 2 pounds total)*
  • 2    cups   purchased marinara sauce
  •     Hot cooked pasta (optional)
 
directions
For filling:
 
In a small bowl, combine carrot, zucchini, sweet pepper, green onions, cheese, parsley, garlic, and black pepper. Spoon 1/4 cup of the filling onto each piece of meat. Roll up meat around the filling; secure with clean kitchen string or wooden toothpicks.
 
 
Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour marinara sauce over meat rolls.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
Remove and discard string or toothpicks. If desired, serve meat rolls and marinara sauce over hot cooked pasta.
 
 
 
Tip
  • * If you can't find tenderized round steak, ask a butcher to tenderize 2 pounds boneless beef round steak and cut it into six pieces. Or cut 2 pounds boneless beef round steak into six serving-size pieces; place each piece of steak between two pieces of plastic wrap. Using a meat mallet, pound steak pieces to 1/4 to 1/2 inch thick.
nutrition information
Per Serving: cal. (kcal) 261, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 3, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Friday, October 03 2014
Football Hot Wing Recipe
ingredients
 
  •     Nonstick cooking spray
  • 2    tablespoons   onion powder
  • 1    tablespoon   garlic powder
  • 2    teaspoons   smoked paprika or sweet paprika
  • 2    teaspoons   dried cilantro, crushed
  • 1    teaspoon   dry mustard
  • 1/2   teaspoon   chili powder
  • 1/4 - 1/2   teaspoon   ground habanero chile pepper
  • 12      chicken wings (about 2 pounds)
  • 1/2   cup   bottled hickory barbecue sauce
  • 2    tablespoons   peach spreadable fruit or de