Spanish Chicken and Rice Casserole
A traditional baked casserole with a healthful proportion of vegetables,
1 box (6 oz.) quick-cooking brown rice (1 2/3 cups)
1 small onion, chopped
1 Tbsp. extra virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1 can (14.5 oz.) fat-free, reduced sodium chicken or vegetable broth
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 jar (7 oz.) roasted red peppers, drained and chopped
1 large, skinless, boneless chicken breast (about 3/4 lb.), cut into 1-inch
1 bay leaf
1/2 cup frozen green peas
Salt, to taste (optional)
Preheat oven to 375 degrees.
In a 2-quart casserole dish, combine rice, onion and oil. Add tomatoes,
broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf.
Stir, then cover and bake casserole for 25 minutes.
Stir in peas and continue to bake, uncovered, for an additional 25 minutes or
until broth is absorbed. Remove bay leaf and serve.
CROCKPOT BARBECUED CHICKEN
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour
over chicken. Cover tightly and cook at “low” for 6-8 hours. Makes 4
CHICKEN TORTELLINI STEW
. 2 cups water
. 1 14-ounce can reduced-sodium chicken broth
. 1 medium yellow summer squash
. 6 cups torn beet greens, turnip greens, or spinach
. 1 green sweet pepper, coarsely chopped
. 1 cup dried cheese-filled tortellini pasta
. 1 medium onion, cut into thin wedges
. 1 medium carrot, sliced
. 1-1/2 teaspoons snipped fresh rosemary
. 1/2 teaspoon salt-free seasoning blend
. 1/4 teaspoon pepper
. 2 cups chopped cooked chicken
. 1 tablespoon snipped fresh basil
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).
Traditional Pumpkin Pie
3/4 cup granulated
1-1/2 cups (12 oz
can) evaporated milk
1/2 tsp. salt
1/2 tsp. ground
3/4 tsp. ground
1 & 3/4 cups (
15 once can)
TIP: You can substitute pumpkin pie spice for all the individual spices.
Use 3 tsp. of pumpkin
pie spice instead.
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell.
Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.
STORAGE & SERVING
Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly but it’s better then getting botulism.
Top with a whipped cream and there you have it! A classic pumpkin pie!
Mixed Field Greens with Toasted Walnuts and a Honey Apple Vinaigrette
1/4 cup Black walnuts
Toast the Black Walnuts in a nonstick skillet over a low flame sprinkled with salt and pepper. Serve warm on salad.
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup applesauce
Salt and Pepper to taste
Mix all and add only enough honey to bind the dressing.
Assemble salad and garnish with fresh apple slices.
White Chocolate-Cinnamon Triangles
1 (18 oz.) pkg. Pillsbury Refrigerated White Chocolate Chunk Cookies
1/2 c. honey-roasted cashews, chopped
1/2 c. toffee bits
1 t. cinnamon
1/2 c. powdered sugar
1/4 t. cinnamon
2 1/2-3 t. milk
Heat oven to 350º. In large bowl break up cookie dough. Add all
remaining bar ingredients; mix well. Press dough in bottom of
ungreased 9-inch square pan. Bake at 350º for 23-27 minutes or until
golden brown. Cool 30 minutes.
To make glaze, combine remaining ingredients in a small bowl:
stirring until smooth, adding enough milk for desired drizzling
consistency. Drizzle over bars. Cool an additional 45 minutes or
until its completely cooled. Cut into 16 bars. Cut each bar in half
diagonally to make triangles.
Smothered Round Steak
2 lb ground steak
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water
Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time
Season the roast with one half of the salt and peppers. Dust with flour on all sides
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides
Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water
Stir well and reduce the heat to the lowest possible point
Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes
Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide
Easy Chicken in Wine Sauce
4 tablespoons extra-virgin olive oil
1 clove garlic, crushed
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and cook for an additional 2 minutes.
Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.
15 total fat (2 g sat)
12 mg cholesterol
5 g carbohydrate
6 g protein
1 g fiber
117 mg sodium
1 can canned pumpkin puree (15 oz)
2 c white sugar
1 c vegetable oil
2 c flour
2 t baking soda
1 t ground cinnamon
1/2 t salt
1 pkg cream cheese (3 oz)
5 T butter, softened
1 t vanilla extract
1 3/4 c confectioners’ sugar
3 t milk
1 c chopped walnuts
In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs,
and mix well. In another bowl, combine flour, baking soda, cinnamon and
salt. Add these dry ingredients to the pumpkin mixture, and beat until
well blended. Pour batter into a greased 15 x 10 inch baking pan. Bake
at 350 degrees F for 25 to 30 mins, or until cake tests done. Cool. In a
mixing bowl, beat the cream cheese, butter or margarine, and vanilla
until smooth. Gradually add 1 3/4 cups confectioners’ sugar, and mix
well. Add milk until frosting reaches desired spreading consistency.
Frost cake, and sprinkle with nuts.
Makes 20 servings.
Creamy Swiss Chicken
6 boneless skinless chicken breast halves
Swiss cheese, grated or sliced (enough to cover chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 a soup can of milk
1 box stuffing mix of your choice
1/2 cup butter, melted
Preheat oven to 375 degrees
Place chicken breasts in a 9 x 13 inch baking dish.
Cover with Swiss cheese.
In a medium bowl mix cans of soup and milk.
Pour mixture over chicken.
Sprinkle bread cubes and seasoning from stuffing evenly over chicken and soup mixture.
Sprinkle with melted butter.
Bake for 35 minutes or until chicken juices run clear when thickest part is cut.
1 g fiber
117 mg sodium