-= Exported from BigOven =-
Grilled Chicken
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
4 lbs. chicken parts of your choice
1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup vegetable oil
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt or Adobo
1/2 tsp. pepper
-= Instructions =-
Place marinade with chicken in a zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. Serve half of the chicken tonight and save the rest for tomorrow. If you do not have a grill or it is cold in your area, you can bake or broil the chicken.
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Calendar
Friday, January 19, 2007
Easy Tacos
-= Exported from BigOven =-
Easy Tacos
Recipe By:
Serving Size: 12
Cuisine: Mexican
Main Ingredient:
Categories: Week 1, Southern li, Family & fr, Mexican, Cheese, Onion, Tomato, Lettuce, Quick
-= Ingredients =-
1 pound Ground chuck
3 teaspoons Taco Seasoning Blend; see
1/4 cup Water
12 Taco shells
~~ CONDIMENTS ~~
Onions; chopped
Tomato; chopped
Lettuce; shredded
Cheese; shredded
-= Instructions =-
Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring well. Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon meat mixture into taco shells; top with condiments as disired. Recipe by: Patricia Lawler, Euless, Texas Posted to MC-Recipe Digest by Barb at PK on Apr 17, 1998
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 81406 **
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Easy Tacos
Recipe By:
Serving Size: 12
Cuisine: Mexican
Main Ingredient:
Categories: Week 1, Southern li, Family & fr, Mexican, Cheese, Onion, Tomato, Lettuce, Quick
-= Ingredients =-
1 pound Ground chuck
3 teaspoons Taco Seasoning Blend; see
1/4 cup Water
12 Taco shells
~~ CONDIMENTS ~~
Onions; chopped
Tomato; chopped
Lettuce; shredded
Cheese; shredded
-= Instructions =-
Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring well. Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon meat mixture into taco shells; top with condiments as disired. Recipe by: Patricia Lawler, Euless, Texas Posted to MC-Recipe Digest by Barb at PK
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Roast Beef
-= Exported from BigOven =-
Roast Beef
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
3 -4 lb. roast ; cut of your choice
3 carrots, sliced
1 lb. small red potatoes ; quartered
pepper
Adobo ; seasoning
-= Instructions =-
Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.
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Roast Beef
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
3 -4 lb. roast ; cut of your choice
3 carrots, sliced
1 lb. small red potatoes ; quartered
pepper
Adobo ; seasoning
-= Instructions =-
Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.
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Frozen Fruit Salad
-= Exported from BigOven =-
Frozen Fruit Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
2 T. sugar
3 oz. cream cheese ; softened
2 T. milk
2 T. lemon juice
1 can mandarin oranges
1/2 cup pecans ; (optional)
1 cup maraschino cherries ; quartered
1 can crushed pineapple ; drained
1/3 cup mayonnaise
1 cup whipping cream ; whipped
lettuce ; leaves
-= Instructions =-
Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze. Serve on lettuce leaf.
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Frozen Fruit Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
2 T. sugar
3 oz. cream cheese ; softened
2 T. milk
2 T. lemon juice
1 can mandarin oranges
1/2 cup pecans ; (optional)
1 cup maraschino cherries ; quartered
1 can crushed pineapple ; drained
1/3 cup mayonnaise
1 cup whipping cream ; whipped
lettuce ; leaves
-= Instructions =-
Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze. Serve on lettuce leaf.
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Chicken Pot Pie
-= Exported from BigOven =-
Chicken Pot Pie
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
1 can chicken broth
1 1/2 cups cooked chicken ; shredded
1/2 bag frozen mixed vegetables ; thawed
3/4 cup milk
2 T. flour
2 T. butter
1 tsp. Adobo or season salt
2 pie crusts ; (homemade* or store-bought)
1 beaten egg + 2T. water
-= Instructions =-
Make a white sauce by melting butter and adding flour. Stir for 1-2 minutes over low heat but don't let it burn. Add milk and stir while it thickens. Add 1/2 can of broth, seasoning, chicken, vegetables, and hard boiled eggs if you are using them.
Roll out 1 pie crust and place in a 9" pie pan. Put chicken mixture in pan. Roll out second pie crust and place on top of pie. Seal edges, pierce with a fork and brush with beaten egg. Bake at 350° until crust is brown and filling is bubbly.
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Chicken Pot Pie
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
1 can chicken broth
1 1/2 cups cooked chicken ; shredded
1/2 bag frozen mixed vegetables ; thawed
3/4 cup milk
2 T. flour
2 T. butter
1 tsp. Adobo or season salt
2 pie crusts ; (homemade* or store-bought)
1 beaten egg + 2T. water
-= Instructions =-
Make a white sauce by melting butter and adding flour. Stir for 1-2 minutes over low heat but don't let it burn. Add milk and stir while it thickens. Add 1/2 can of broth, seasoning, chicken, vegetables, and hard boiled eggs if you are using them.
Roll out 1 pie crust and place in a 9" pie pan. Put chicken mixture in pan. Roll out second pie crust and place on top of pie. Seal edges, pierce with a fork and brush with beaten egg. Bake at 350° until crust is brown and filling is bubbly.
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Cheese Rice Casserole
-= Exported from BigOven =-
Cheese Rice Casserole
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Week 1
-= Ingredients =-
2 tablespoons Margarine
2 tablespoons Onion; minced fine
1 cup Rice
1 tablespoon Dried parsley
1 cup Cheddar cheese; grated
3 cups Chicken or beef broth
-= Instructions =-
Heat oven to 375 degrees. Melt margarine in a "stovetop to oven" type casserole dish (about a 9 inch round one will do) Add onions and saut? until tender. Add Rice and stir for a few minutes. Stir parsley, then cheese into rice. Pour chicken or beef broth over rice. Put casserole in the oven and bake for 45 mins. to 1 hour... until all liquid is absorbed. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 19:06:15 -0400 From: Farseer NOTES : I sometimes use sage instead of parsley, then add a few pork chops that have been sprinkled with paprika and browned in a frying pan to the top of the rice. Just bake the same way.
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Cheese Rice Casserole
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Week 1
-= Ingredients =-
2 tablespoons Margarine
2 tablespoons Onion; minced fine
1 cup Rice
1 tablespoon Dried parsley
1 cup Cheddar cheese; grated
3 cups Chicken or beef broth
-= Instructions =-
Heat oven to 375 degrees. Melt margarine in a "stovetop to oven" type casserole dish (about a 9 inch round one will do) Add onions and saut? until tender. Add Rice and stir for a few minutes. Stir parsley, then cheese into rice. Pour chicken or beef broth over rice. Put casserole in the oven and bake for 45 mins. to 1 hour... until all liquid is absorbed. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 19:06:15 -0400 From: Farseer
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Mexican Corn Chowder
-= Exported from BigOven =-
Mexican Corn Chowder
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
2 cups cooked chicken ; thawed (from Monday)
1/2 cup cooked onions ; thawed (from freezer)
1 -2 cloves garlic - minced
1 can chicken broth
1/2 - 1 tsp cumin ; ground
2 cups half & half
3 cups cheese - monterey jack ; shredded
2 cans creamed style corn
1 can green chilies ; chopped & undrained
4 oz. jar pimiento ; diced
fresh ; cilantro or parsley
tortilla ; chips
-= Instructions =-
Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired
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Mexican Corn Chowder
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
2 cups cooked chicken ; thawed (from Monday)
1/2 cup cooked onions ; thawed (from freezer)
1 -2 cloves garlic - minced
1 can chicken broth
1/2 - 1 tsp cumin ; ground
2 cups half & half
3 cups cheese - monterey jack ; shredded
2 cans creamed style corn
1 can green chilies ; chopped & undrained
4 oz. jar pimiento ; diced
fresh ; cilantro or parsley
tortilla ; chips
-= Instructions =-
Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired
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Caramelized Apples and Carrots
-= Exported from BigOven =-
Caramelized Apples and Carrots
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
3 medium apples
1 1/2 cups baby carrots
1/2 cup water
2 teaspoons butter
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
-= Instructions =-
Wash carrots and apples. Core and chop apples. Place apples and carrots in a small saucepan and add water. Cover and heat until water starts to boil. Reduce heat and simmer 3 minutes. Drain water and add remaining ingredients. Toss gently until combined and heat over medium heat for 3 minutes or until sugar is dissolved and a glaze forms.
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Caramelized Apples and Carrots
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Week 1
-= Ingredients =-
3 medium apples
1 1/2 cups baby carrots
1/2 cup water
2 teaspoons butter
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
-= Instructions =-
Wash carrots and apples. Core and chop apples. Place apples and carrots in a small saucepan and add water. Cover and heat until water starts to boil. Reduce heat and simmer 3 minutes. Drain water and add remaining ingredients. Toss gently until combined and heat over medium heat for 3 minutes or until sugar is dissolved and a glaze forms.
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French Country Chicken
-= Exported from BigOven =-
French Country Chicken
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
-= Ingredients =-
4 skinless, boneless chicken breast halves ; cut into pieces
1 lg can crushed ; strained, or diced tomatoes
4 packets Splenda
4 tablespoons distilled white vinegar
4 tablespoons Worcestershire sauce
1 teaspoon salt
4 teaspoons chili powder
2 teaspoon mustard powder
1 teaspoon celery salt
4 clove garlic ; minced
1/4 teaspoon hot sauce ; or to taste - optional
-= Instructions =-
Season chicken and heat a large non stick pan on medium high heat. Spray pan and brown all sides of chicken.
Remove chicken to a plate.
In the same skillet, combine all the other ingredients. Bring to a boil; reduce heat and return chicken to skillet. Cover, and cook on low for 35 to 40 minutes, or until chicken is tender and starting to fall apart. Serve over brown rice, cooked whole wheat pasta, or a mix of whole grains such as barley, bulgar, wheatberries, or quinoa.
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French Country Chicken
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
-= Ingredients =-
4 skinless, boneless chicken breast halves ; cut into pieces
1 lg can crushed ; strained, or diced tomatoes
4 packets Splenda
4 tablespoons distilled white vinegar
4 tablespoons Worcestershire sauce
1 teaspoon salt
4 teaspoons chili powder
2 teaspoon mustard powder
1 teaspoon celery salt
4 clove garlic ; minced
1/4 teaspoon hot sauce ; or to taste - optional
-= Instructions =-
Season chicken and heat a large non stick pan on medium high heat. Spray pan and brown all sides of chicken.
Remove chicken to a plate.
In the same skillet, combine all the other ingredients. Bring to a boil; reduce heat and return chicken to skillet. Cover, and cook on low for 35 to 40 minutes, or until chicken is tender and starting to fall apart. Serve over brown rice, cooked whole wheat pasta, or a mix of whole grains such as barley, bulgar, wheatberries, or quinoa.
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Italian Beef and Couscous
-= Exported from BigOven =-
Italian Beef and Couscous
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 pound 93% Lean Ground Beef
3 cloves of garlic ; or to taste
1 Med. onion ; diced
1 teaspoon Italian seasoning ; or to taste
1/4 teaspoon dried basil
Pepper ; to taste
1 14oz can Italian style diced tomatoes with basil a
1 8oz can of tomato sauce
1 1/3 cups water---may need a little more or less ; I like my couscous on the "dry" side.
1 cup frozen corn--sub any veggie here you would like.
1 1/2 cups couscous
1/4 cup ff grated Parmesan cheese ; (or count points fr reduced fat or regular... I think they would
-= Instructions =-
In a large skillet brown beef along with onions, garlic, Italian seasoning, and pepper until beef is uniformly brown and onions are translucent.
Add tomatoes, sauce, and water and bring to a boil. add corn and couscous, and still well to combine. Turn heat to low and cover. Let stand for 5 minutes or until liquid is absorbed and couscous is cooked through. Mix in Parmesan cheese and serve
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Italian Beef and Couscous
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 pound 93% Lean Ground Beef
3 cloves of garlic ; or to taste
1 Med. onion ; diced
1 teaspoon Italian seasoning ; or to taste
1/4 teaspoon dried basil
Pepper ; to taste
1 14oz can Italian style diced tomatoes with basil a
1 8oz can of tomato sauce
1 1/3 cups water---may need a little more or less ; I like my couscous on the "dry" side.
1 cup frozen corn--sub any veggie here you would like.
1 1/2 cups couscous
1/4 cup ff grated Parmesan cheese ; (or count points fr reduced fat or regular... I think they would
-= Instructions =-
In a large skillet brown beef along with onions, garlic, Italian seasoning, and pepper until beef is uniformly brown and onions are translucent.
Add tomatoes, sauce, and water and bring to a boil. add corn and couscous, and still well to combine. Turn heat to low and cover. Let stand for 5 minutes or until liquid is absorbed and couscous is cooked through. Mix in Parmesan cheese and serve
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Crock Pot Chicken Fagiole
-= Exported from BigOven =-
Crock Pot Chicken Fagiole
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
3 cups fat-free chicken broth
2 15-oz. cans stewed tomatoes
2 15-oz. cans great northern beans
2 cups whole wheat macaroni -- small ; uncooked
1 tablespoon parsley -- chopped
1/2 tablespoon basil -- chopped
salt ; and pepper -- to taste
2 cups boneless skinless cooked chicken breast -- choppe
-= Instructions =-
In a large nonstick skillet, heat oil over medium heat; add onions and
saute till tender. Add garlic and cook for another 2 minutes.
Add remaining ingredients and combine well. Transfer to crockpot
and cook on Low for about 6 hours. Option: Top with shredded fat-free
parmesan cheese.
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Crock Pot Chicken Fagiole
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
3 cups fat-free chicken broth
2 15-oz. cans stewed tomatoes
2 15-oz. cans great northern beans
2 cups whole wheat macaroni -- small ; uncooked
1 tablespoon parsley -- chopped
1/2 tablespoon basil -- chopped
salt ; and pepper -- to taste
2 cups boneless skinless cooked chicken breast -- choppe
-= Instructions =-
In a large nonstick skillet, heat oil over medium heat; add onions and
saute till tender. Add garlic and cook for another 2 minutes.
Add remaining ingredients and combine well. Transfer to crockpot
and cook on Low for about 6 hours. Option: Top with shredded fat-free
parmesan cheese.
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Autumn Chicken Stew with Dumplings
-= Exported from BigOven =-
Autumn Chicken Stew With Dumplings (10 Pts)
Recipe By: Bisquick/Betty Crocker/October 2000.
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
4 boneless ; skinless chicken breast halves
about 1 1/4 lbs cut into 1" pieces
1/4 cup Original Bisquick
1 tablespoon vegetable oil
2 1/2 cups pumpkin or Hubbard squash ; cut into 1" cubes
1 teaspoon pumpkin pie spice
2 medium potatoes ; cut into 1" cubes
1 medium onion ; 1/2 cup chopped
1 can 14 1/2 oz Italian-style stewed tomatoes undrained
1 can 14 1/2 oz chicken broth
Dumplings ; recipe below
chopped fresh parsley or pumpkin pie spice ; if
desired
**DUMPLINGS**
1 1/2 cups Original Bisquick
1/2 cup milk
-= Instructions =-
Coat chicken with Bisquick. Heat oil in 4-quart Dutch oven over mediumheat.Cook chicken in oil 10 to 12 minutes, stirring occasionally, until nolongerpink in center.
Stir in pumpkin, pie spice, potatoes, onion, tomatoes and broth. Heat toboiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
Make Dumplings: Stir ingredients until soft dough forms. Drop by 6spoonfulsonto stew mixture. Cook uncovered 10 minutes. Cover and cook about 10minutes longer or until vegetables are tender. Sprinkle with parsley orpumpkin pie spice. 6 servings.
1 Serving: Calories 475 (Calories from Fat 135); Fat 15g (Saturated 4g);Cholesterol 50mg; Sodium 1450mg; Carbohydrate 61g (Dietary Fiber 5g);Protein 29g
% Daily Value: Vitamin A 50%; Vitamin c 22%; Calcium 18%; Iron 18%.
Diet Exchanges: 3 Starch, 2 Lean Meat, 3 Vegetable, 1 Fat.
MC Formatted by Donna (skykwn@gte.net); AllBrandNameRecipes
T(Cook Time): "0:45"
WW Pointed by Mary [mnmpoms@ponyexpress.net)10/22/00
Substitution: If you don't have pumpkin available, use 1-inch carrotslices instead. No pumpkin pie spice on hand? You can substitute 1/2teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon eachground nutmeg and ground allspice.
Per Serving (excluding unknown items): 66 Calories; 3g Fat (40.5% caloriesfrom fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol;13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Autumn Chicken Stew With Dumplings (10 Pts)
Recipe By: Bisquick/Betty Crocker/October 2000.
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
4 boneless ; skinless chicken breast halves
about 1 1/4 lbs cut into 1" pieces
1/4 cup Original Bisquick
1 tablespoon vegetable oil
2 1/2 cups pumpkin or Hubbard squash ; cut into 1" cubes
1 teaspoon pumpkin pie spice
2 medium potatoes ; cut into 1" cubes
1 medium onion ; 1/2 cup chopped
1 can 14 1/2 oz Italian-style stewed tomatoes undrained
1 can 14 1/2 oz chicken broth
Dumplings ; recipe below
chopped fresh parsley or pumpkin pie spice ; if
desired
**DUMPLINGS**
1 1/2 cups Original Bisquick
1/2 cup milk
-= Instructions =-
Coat chicken with Bisquick. Heat oil in 4-quart Dutch oven over mediumheat.Cook chicken in oil 10 to 12 minutes, stirring occasionally, until nolongerpink in center.
Stir in pumpkin, pie spice, potatoes, onion, tomatoes and broth. Heat toboiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
Make Dumplings: Stir ingredients until soft dough forms. Drop by 6spoonfulsonto stew mixture. Cook uncovered 10 minutes. Cover and cook about 10minutes longer or until vegetables are tender. Sprinkle with parsley orpumpkin pie spice. 6 servings.
1 Serving: Calories 475 (Calories from Fat 135); Fat 15g (Saturated 4g);Cholesterol 50mg; Sodium 1450mg; Carbohydrate 61g (Dietary Fiber 5g);Protein 29g
% Daily Value: Vitamin A 50%; Vitamin c 22%; Calcium 18%; Iron 18%.
Diet Exchanges: 3 Starch, 2 Lean Meat, 3 Vegetable, 1 Fat.
MC Formatted by Donna (skykwn@gte.net); AllBrandNameRecipes
T(Cook Time): "0:45"
WW Pointed by Mary [mnmpoms@ponyexpress.net)10/22/00
Substitution: If you don't have pumpkin available, use 1-inch carrotslices instead. No pumpkin pie spice on hand? You can substitute 1/2teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon eachground nutmeg and ground allspice.
Per Serving (excluding unknown items): 66 Calories; 3g Fat (40.5% caloriesfrom fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol;13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Pumpkin Chili Mexicana
-= Exported from BigOven =-
Pumpkin Chili Mexicana
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
2 tablespoons Core oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic ; finely chopped
1 lb. ground turkey ; (can substitute Core meat substitute or other lean ground meat)
2 cans ; (14.5 oz each) diced tomatoes, undrained
1 can ; (15 oz.) tomato sauce
1 can ; (15.25 oz.) kidney beans, drained
1 can ; (4 oz.) ORTEGA Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
-= Instructions =-
HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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Pumpkin Chili Mexicana
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
-= Ingredients =-
2 tablespoons Core oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic ; finely chopped
1 lb. ground turkey ; (can substitute Core meat substitute or other lean ground meat)
2 cans ; (14.5 oz each) diced tomatoes, undrained
1 can ; (15 oz.) tomato sauce
1 can ; (15.25 oz.) kidney beans, drained
1 can ; (4 oz.) ORTEGA Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
-= Instructions =-
HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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Black Bean Brownie
-= Exported from BigOven =-
BLACK BEAN BROWNIE
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 15oz can Black Beans ; (drained and rinsed)
1 cup egg beaters ; (or 4 eggs)
2 tbsp natural apple sauce ; (or oil)
1 tsp vanilla extract
2 1/2 Tbsp. coffee
1/2 Cup non-fat instant milk powder
1/2 cup Splenda
3 Tbsp baking cocoa ; (not core but no points either)
1/4 tsp cinnamon ; (if desired)
1 tsp baking powder
-= Instructions =-
Process all ingredients in food processor or blender. Pour into 8"x8" pan sprayed with Pam Bake at 350 degrees for 35-40 minutes. Cut into 9 pieces.
Will appear crusty but this is fine
Refrigerate after cooling.
** This recipe can be pasted into BigOven without retyping. **
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BLACK BEAN BROWNIE
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 15oz can Black Beans ; (drained and rinsed)
1 cup egg beaters ; (or 4 eggs)
2 tbsp natural apple sauce ; (or oil)
1 tsp vanilla extract
2 1/2 Tbsp. coffee
1/2 Cup non-fat instant milk powder
1/2 cup Splenda
3 Tbsp baking cocoa ; (not core but no points either)
1/4 tsp cinnamon ; (if desired)
1 tsp baking powder
-= Instructions =-
Process all ingredients in food processor or blender. Pour into 8"x8" pan sprayed with Pam Bake at 350 degrees for 35-40 minutes. Cut into 9 pieces.
Will appear crusty but this is fine
Refrigerate after cooling.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Tuesday, January 09, 2007
Pork and Scalloped Potatoes
I liked this. Dh thought the potatoes needed cheese.
-= Exported from BigOven =-
Pork and Scalloped Potatoes
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
4 teaspoons of healthy oil
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
1 dash paprika
-= Instructions =-
1. Preheat oven to 350 degrees F.
2. In sauce pan melt 1 teaspoon oil over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
3. In skillet brown pork chops in rest of oil. Spray a cooking dish with non-stick spray and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
4. Cover with foil and bake for 1 hour. Uncover and bake for an additional 30 minutes.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
-= Exported from BigOven =-
Pork and Scalloped Potatoes
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
4 teaspoons of healthy oil
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
6 pork chops
6 cups thinly sliced potatoes
1 dash paprika
-= Instructions =-
1. Preheat oven to 350 degrees F.
2. In sauce pan melt 1 teaspoon oil over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
3. In skillet brown pork chops in rest of oil. Spray a cooking dish with non-stick spray and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
4. Cover with foil and bake for 1 hour. Uncover and bake for an additional 30 minutes.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Garlic beef Patties w/ Veggies
-= Exported from BigOven =-
GARLIC BEEF PATTIES WITH VEGETABLES
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 pound extra lean ground beef
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 small onions -- cut into fourths
1 small green bell pepper -- cut into 1/2-inch slices
1 small yellow summer squash -- cut into 1/2-inch slices
1/2 teaspoon dried oregano leaves
-= Instructions =-
1. Mix beef, salt, garlic powder and pepper. Shape mixture into 4 patties,each about 1/2-inch thick. Cook patties and onions in 10-inch skillet over medium heat about 5 minutes or until light brown; turn. Arrange bell pepper and squash around patties; sprinkle with oregano. Cover and cook about 8 minutes or until vegetables are crisp-tender and patties are no longer pink
in center and juice is clear.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
GARLIC BEEF PATTIES WITH VEGETABLES
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 pound extra lean ground beef
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 small onions -- cut into fourths
1 small green bell pepper -- cut into 1/2-inch slices
1 small yellow summer squash -- cut into 1/2-inch slices
1/2 teaspoon dried oregano leaves
-= Instructions =-
1. Mix beef, salt, garlic powder and pepper. Shape mixture into 4 patties,each about 1/2-inch thick. Cook patties and onions in 10-inch skillet over medium heat about 5 minutes or until light brown; turn. Arrange bell pepper and squash around patties; sprinkle with oregano. Cover and cook about 8 minutes or until vegetables are crisp-tender and patties are no longer pink
in center and juice is clear.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Brownies
DH HATES these. I like them. Don't go in with expectations of a chewy brownie, but when I'm DYING for something sweet, these fit the bill for me. Especially better after in the fridge for a day. I usually serve with a little fat free cool whip.
-= Exported from BigOven =-
Core Brownies
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
3/4 cup oat bran
1/4 cup plus 2 tbsp cocoa powder
1 cup splenda (I use 1/2 the amount - 1 cup is too sweet to me)
1 package sf/ff instant chocolate jello pudding (I use the ff/sf cook and serve)
1/2 cup ff milk or water
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsweetend applesauce
3 eggs
1 teaspoon vanilla
-= Instructions =-
Preheat oven to 350
Combine flour, pudding mix, cocoa, Splenda, baking soda and salt, mix well. Stir in applesauce, eggs, milk (or water), and vanilla. Mix well. Spray 8"x8" square pan with cooking spray, spread batter evenly into pan. Bake for 20-25 minutes.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
-= Exported from BigOven =-
Core Brownies
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
3/4 cup oat bran
1/4 cup plus 2 tbsp cocoa powder
1 cup splenda (I use 1/2 the amount - 1 cup is too sweet to me)
1 package sf/ff instant chocolate jello pudding (I use the ff/sf cook and serve)
1/2 cup ff milk or water
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsweetend applesauce
3 eggs
1 teaspoon vanilla
-= Instructions =-
Preheat oven to 350
Combine flour, pudding mix, cocoa, Splenda, baking soda and salt, mix well. Stir in applesauce, eggs, milk (or water), and vanilla. Mix well. Spray 8"x8" square pan with cooking spray, spread batter evenly into pan. Bake for 20-25 minutes.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Apple Braised Chicken
-= Exported from BigOven =-
APPLE BRAISED CHICKEN
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 teaspoons vegetable oil
1 pound boneless ; skinless chicken breast(s), four 4 oz pieces
2 tablespoons all-purpose flour
1 large onion ; (s), sliced
2 medium apple ; (s), firm, cored and sliced
1 cup apple cider
1 cup fat-free chicken broth
1/2 teaspoon table salt
1/2 teaspoon ground ginger
2 teaspoons cornstarch
-= Instructions =-
1. In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.
2. Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.
3. Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
4. In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.
** This recipe can be pasted into BigOven without retyping. **
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APPLE BRAISED CHICKEN
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 teaspoons vegetable oil
1 pound boneless ; skinless chicken breast(s), four 4 oz pieces
2 tablespoons all-purpose flour
1 large onion ; (s), sliced
2 medium apple ; (s), firm, cored and sliced
1 cup apple cider
1 cup fat-free chicken broth
1/2 teaspoon table salt
1/2 teaspoon ground ginger
2 teaspoons cornstarch
-= Instructions =-
1. In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.
2. Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.
3. Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
4. In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.
** This recipe can be pasted into BigOven without retyping. **
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Friday, January 05, 2007
Black Pepper Beef w/ Cucumber Salad
We REALLY like this one. Sounds really complicated but is quick and easy.
-= Exported from BigOven =-
Black Pepper Beef w/ Cucumber Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 teaspoons peppercorns
1/2 cup soy sauce
2 teaspoons oyster sauce
1 1/2 pounds flank steak
2 English cucumbers ; (if regular, seed them)
1 teaspoon salt
1 -2 T veg oil
1 1-inch fresh ginger ; peeled & minced
1 jalapeno, seeded & minced
3 teaspoons rice vinegar
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds
-= Instructions =-
Crush the peppercorns; combine w/ soy sauce & oyster sauce in a shallow baking dish. Coat meat in the mixture and marinate. Peel the cucumbers & cut in half lengthwise; cut into half moons, place in a bowl and sprinkle w/ salt. Toss to combine. Heat a frying pan over high heat. When it's very hot, add the oil. When the oil is shimmering but not smoking, remove the meat from the marinade and cook until medium-rare, 5-7 min per side. Transfer to a plate and tent w/ foil. Combine the ginger, jalapeno, vinegar & sesame oil. Put the cucumbers in a colander and rinse well, then shake to get rid of excess water. Combine vinegar mixture w/ cucumbers and toss, add sesame seeds. Serve with meat.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
-= Exported from BigOven =-
Black Pepper Beef w/ Cucumber Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 teaspoons peppercorns
1/2 cup soy sauce
2 teaspoons oyster sauce
1 1/2 pounds flank steak
2 English cucumbers ; (if regular, seed them)
1 teaspoon salt
1 -2 T veg oil
1 1-inch fresh ginger ; peeled & minced
1 jalapeno, seeded & minced
3 teaspoons rice vinegar
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds
-= Instructions =-
Crush the peppercorns; combine w/ soy sauce & oyster sauce in a shallow baking dish. Coat meat in the mixture and marinate. Peel the cucumbers & cut in half lengthwise; cut into half moons, place in a bowl and sprinkle w/ salt. Toss to combine. Heat a frying pan over high heat. When it's very hot, add the oil. When the oil is shimmering but not smoking, remove the meat from the marinade and cook until medium-rare, 5-7 min per side. Transfer to a plate and tent w/ foil. Combine the ginger, jalapeno, vinegar & sesame oil. Put the cucumbers in a colander and rinse well, then shake to get rid of excess water. Combine vinegar mixture w/ cucumbers and toss, add sesame seeds. Serve with meat.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Tuesday, November 28, 2006
Hamburger Helper
-= Exported from BigOven =-
Hamburger Helper
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 lb. ground beef
1 med onion ; chopped
2 cloves garlic ; minced
3 1/2 cups of beef broth ; (I used water and boullion stuff)
8 oz. ww pasta ; (I used farfalle)
3/4 c. ff sour cream
3/4 t. mustard
salt ; and pepper to taste
-= Instructions =-
Brown the beef along with the onion and garlic. Drain any fat. Add the beef broth and the pasta, cover, bring to a boil, and simmer at a med. boil for 15 min (or until pasta is cooked). Turn the heat down to low, and stir in sour cream and mustard.
** This recipe can be pasted into BigOven without retyping. **
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Hamburger Helper
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 lb. ground beef
1 med onion ; chopped
2 cloves garlic ; minced
3 1/2 cups of beef broth ; (I used water and boullion stuff)
8 oz. ww pasta ; (I used farfalle)
3/4 c. ff sour cream
3/4 t. mustard
salt ; and pepper to taste
-= Instructions =-
Brown the beef along with the onion and garlic. Drain any fat. Add the beef broth and the pasta, cover, bring to a boil, and simmer at a med. boil for 15 min (or until pasta is cooked). Turn the heat down to low, and stir in sour cream and mustard.
** This recipe can be pasted into BigOven without retyping. **
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Italian Beef and Couscous
-= Exported from BigOven =-
Italian Beef and Couscous
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 pound 93% Lean Ground Beef
3 cloves of garlic ; or to taste
1 Med. onion ; diced
1 teaspoon Italian seasoning ; or to taste
1/4 teaspoon dried basil
Pepper ; to taste
1 14oz can Italian style diced tomatoes with basil a
1 8oz can of tomato sauce
1 1/3 cups water---may need a little more or less ; I like my couscous on the "dry" side.
1 cup frozen corn--sub any veggie here you would like.
1 1/2 cups couscous
1/4 cup ff grated Parmesan cheese ; (or count points fr reduced fat or regular... I think they would
-= Instructions =-
In a large skillet brown beef along with onions, garlic, Italian seasoning, and pepper until beef is uniformly brown and onions are translucent.
Add tomatoes, sauce, and water and bring to a boil. add corn and couscous, and still well to combine. Turn heat to low and cover. Let stand for 5 minutes or until liquid is absorbed and couscous is cooked through. Mix in Parmesan cheese and serve
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Italian Beef and Couscous
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
1 pound 93% Lean Ground Beef
3 cloves of garlic ; or to taste
1 Med. onion ; diced
1 teaspoon Italian seasoning ; or to taste
1/4 teaspoon dried basil
Pepper ; to taste
1 14oz can Italian style diced tomatoes with basil a
1 8oz can of tomato sauce
1 1/3 cups water---may need a little more or less ; I like my couscous on the "dry" side.
1 cup frozen corn--sub any veggie here you would like.
1 1/2 cups couscous
1/4 cup ff grated Parmesan cheese ; (or count points fr reduced fat or regular... I think they would
-= Instructions =-
In a large skillet brown beef along with onions, garlic, Italian seasoning, and pepper until beef is uniformly brown and onions are translucent.
Add tomatoes, sauce, and water and bring to a boil. add corn and couscous, and still well to combine. Turn heat to low and cover. Let stand for 5 minutes or until liquid is absorbed and couscous is cooked through. Mix in Parmesan cheese and serve
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Black Pepper Beef w/ Cucumber Salad
-= Exported from BigOven =-
Black Pepper Beef w/ Cucumber Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 teaspoons peppercorns
1/2 cup soy sauce
2 teaspoons oyster sauce
1 1/2 pounds flank steak
2 English cucumbers ; (if regular, seed them)
1 teaspoon salt
1 -2 T veg oil
1 1-inch fresh ginger ; peeled & minced
1 jalapeno, seeded & minced
3 teaspoons rice vinegar
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds
-= Instructions =-
Crush the peppercorns; combine w/ soy sauce & oyster sauce in a shallow baking dish. Coat meat in the mixture and marinate. Peel the cucumbers & cut in half lengthwise; cut into half moons, place in a bowl and sprinkle w/ salt. Toss to combine. Heat a frying pan over high heat. When it's very hot, add the oil. When the oil is shimmering but not smoking, remove the meat from the marinade and cook until medium-rare, 5-7 min per side. Transfer to a plate and tent w/ foil. Combine the ginger, jalapeno, vinegar & sesame oil. Put the cucumbers in a colander and rinse well, then shake to get rid of excess water. Combine vinegar mixture w/ cucumbers and toss, add sesame seeds. Serve with meat.
** This recipe can be pasted into BigOven without retyping. **
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Black Pepper Beef w/ Cucumber Salad
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 teaspoons peppercorns
1/2 cup soy sauce
2 teaspoons oyster sauce
1 1/2 pounds flank steak
2 English cucumbers ; (if regular, seed them)
1 teaspoon salt
1 -2 T veg oil
1 1-inch fresh ginger ; peeled & minced
1 jalapeno, seeded & minced
3 teaspoons rice vinegar
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds
-= Instructions =-
Crush the peppercorns; combine w/ soy sauce & oyster sauce in a shallow baking dish. Coat meat in the mixture and marinate. Peel the cucumbers & cut in half lengthwise; cut into half moons, place in a bowl and sprinkle w/ salt. Toss to combine. Heat a frying pan over high heat. When it's very hot, add the oil. When the oil is shimmering but not smoking, remove the meat from the marinade and cook until medium-rare, 5-7 min per side. Transfer to a plate and tent w/ foil. Combine the ginger, jalapeno, vinegar & sesame oil. Put the cucumbers in a colander and rinse well, then shake to get rid of excess water. Combine vinegar mixture w/ cucumbers and toss, add sesame seeds. Serve with meat.
** This recipe can be pasted into BigOven without retyping. **
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Hearty Potato Chowder
-= Exported from BigOven =-
Hearty Potato Chowder
Core Recipe
Servings | 4
Preparation Time | 11 min
Cooking Time | 20 min
Level of Difficulty | Easy
main meals | This one-pot meal couldn't be more satisfying on a cold autumn night. We used frozen peppers and potatoes to slash prep time.
Recipe By: Weight Watchers Website
Serving Size: 4
Cuisine:
Main Ingredient: Potatoes
Categories: Core
-= Ingredients =-
1 sprays cooking spray
1 package frozen chopped sweet green peppers ; or frozen pepper strips
1 cup fat-free evaporated milk ; divided
1/2 teaspoon table salt
1/4 teaspoon black pepper
3/4 cup fat-free skim milk
1/4 cup scallion ; (s), finely chopped (green part only)
6 ounces Canadian-style bacon ; diced
-= Instructions =-
1. Coat a large saucepan with nonstick cooking spray; heat over medium heat. Add potatoes and green pepper and cook, stirring frequently, about 10 minutes; add 1/2 cup of evaporated milk.
2. Remove half of potato mixture to a bowl. Puree remaining potato mixture in saucepan using an immersion blender; add removed potato mixture back into saucepan (or puree half of mixture in a blender and then stir back into saucepan). Add remaining 1/2 cup of evaporated milk, salt, black pepper, skim milk, scallion and bacon; stir well. Simmer for 5 minutes to heat through and blend flavors. Yields about 1 cup per serving.
** This recipe can be pasted into BigOven without retyping. **
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Hearty Potato Chowder
Core Recipe
Servings | 4
Preparation Time | 11 min
Cooking Time | 20 min
Level of Difficulty | Easy
main meals | This one-pot meal couldn't be more satisfying on a cold autumn night. We used frozen peppers and potatoes to slash prep time.
Recipe By: Weight Watchers Website
Serving Size: 4
Cuisine:
Main Ingredient: Potatoes
Categories: Core
-= Ingredients =-
1 sprays cooking spray
1 package frozen chopped sweet green peppers ; or frozen pepper strips
1 cup fat-free evaporated milk ; divided
1/2 teaspoon table salt
1/4 teaspoon black pepper
3/4 cup fat-free skim milk
1/4 cup scallion ; (s), finely chopped (green part only)
6 ounces Canadian-style bacon ; diced
-= Instructions =-
1. Coat a large saucepan with nonstick cooking spray; heat over medium heat. Add potatoes and green pepper and cook, stirring frequently, about 10 minutes; add 1/2 cup of evaporated milk.
2. Remove half of potato mixture to a bowl. Puree remaining potato mixture in saucepan using an immersion blender; add removed potato mixture back into saucepan (or puree half of mixture in a blender and then stir back into saucepan). Add remaining 1/2 cup of evaporated milk, salt, black pepper, skim milk, scallion and bacon; stir well. Simmer for 5 minutes to heat through and blend flavors. Yields about 1 cup per serving.
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Tandoori Chicken
-= Exported from BigOven =-
Tandoori Chicken
Core Recipe
Servings | 4
Preparation Time | 10 min
Cooking Time | 25 min
Level of Difficulty | Easy
main meals | This Indian dish, featured for "International Favorites" week, is a winner. Add a half teaspoon of ground red pepper to the mix for a spicier flavor.
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 tablespoons tandoori spice mix
1 medium onion ; (s), chopped
2 medium garlic clove ; (s), minced
1 cup plain fat-free yogurt
1 tablespoon fresh lime juice
1 pound uncooked boneless ; skinless chicken breast, four 4-oz pieces
-= Instructions =-
1. In large zip-close plastic bag combine spice mix, onion, garlic, yogurt and lime juice. Make diagonal slashes across chicken about 1 inch apart. Add chicken. Refrigerate 6 to 24 hours.
2. Heat broiler. Cover baking sheet with aluminum foil. Place chicken on sheet, cover with sauce. Broil 4 inches from element until cooked through, about 15 minutes. (If spice mix is unavailable, substitute: 1 tbsp fresh minced ginger, 1 1/2 tsp coriander, 2 tsp cumin, 1 tsp paprika, 1 tsp salt and 1/2 tsp pumpkin pie spice.)
** This recipe can be pasted into BigOven without retyping. **
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Tandoori Chicken
Core Recipe
Servings | 4
Preparation Time | 10 min
Cooking Time | 25 min
Level of Difficulty | Easy
main meals | This Indian dish, featured for "International Favorites" week, is a winner. Add a half teaspoon of ground red pepper to the mix for a spicier flavor.
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Core
-= Ingredients =-
2 tablespoons tandoori spice mix
1 medium onion ; (s), chopped
2 medium garlic clove ; (s), minced
1 cup plain fat-free yogurt
1 tablespoon fresh lime juice
1 pound uncooked boneless ; skinless chicken breast, four 4-oz pieces
-= Instructions =-
1. In large zip-close plastic bag combine spice mix, onion, garlic, yogurt and lime juice. Make diagonal slashes across chicken about 1 inch apart. Add chicken. Refrigerate 6 to 24 hours.
2. Heat broiler. Cover baking sheet with aluminum foil. Place chicken on sheet, cover with sauce. Broil 4 inches from element until cooked through, about 15 minutes. (If spice mix is unavailable, substitute: 1 tbsp fresh minced ginger, 1 1/2 tsp coriander, 2 tsp cumin, 1 tsp paprika, 1 tsp salt and 1/2 tsp pumpkin pie spice.)
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Monday, October 23, 2006
Simple Hamburger Casserole
-= Exported from BigOven =-
Simple Hamburger Casserole
Recipe By: mikeschn
Serving Size: 4
Cuisine: American
Main Ingredient: Ground Beef
Categories: Bake, hamburger, casserole, tater tots, ground beef, Main Dish
-= Ingredients =-
1 can (12 oz) Cream of mushroom soup
1 1/4 cups Milk
1 envelope Onion soup mix
1 pound Ground beef
1 can (8 oz) Mushrooms
1/2 bag Green Beans ; frozen
1/2 bag Tater tots ; frozen
2 cups Sharp cheedar cheese ; shredded
-= Instructions =-
Mix the soup, milk, and soup mix in a small bowl. Set aside.
Brown the ground beef, and drain.
In a casserole dish; layer the ground beef, mushrooms, green beans and tater tots. Pour the soup mix over the top. Sprinkle with cheese and cover with aluminum foil.
Bake at 325 for approx 1 1/2 hours.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 160443 **
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Simple Hamburger Casserole
Recipe By: mikeschn
Serving Size: 4
Cuisine: American
Main Ingredient: Ground Beef
Categories: Bake, hamburger, casserole, tater tots, ground beef, Main Dish
-= Ingredients =-
1 can (12 oz) Cream of mushroom soup
1 1/4 cups Milk
1 envelope Onion soup mix
1 pound Ground beef
1 can (8 oz) Mushrooms
1/2 bag Green Beans ; frozen
1/2 bag Tater tots ; frozen
2 cups Sharp cheedar cheese ; shredded
-= Instructions =-
Mix the soup, milk, and soup mix in a small bowl. Set aside.
Brown the ground beef, and drain.
In a casserole dish; layer the ground beef, mushrooms, green beans and tater tots. Pour the soup mix over the top. Sprinkle with cheese and cover with aluminum foil.
Bake at 325 for approx 1 1/2 hours.
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