Asian Chicken Noodle Soup
1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-oz)cans fat-free, less-sodium chicken broth
1 pound chicken breast, cut into bite-sized; pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped
Heat oil in a large nonstick skillet over medium-high heat. Add garlic,
ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a
boil. Add chicken and pasta; cook 5 minutes or until chicken is done.
Remove from heat; stir in remaining ingredients. Let stand 5 minutes.
Slow Cooker Shepherd’s Pie
6 cups cooked, peeled, hot, drained, potato quarters (if
potatoes are large, cut into 6 or 8 pieces)
2 Tbsp whipped butter or less-fat margarine
6 Tbsp fat free half and half (or low fat milk)
Salt and pepper to taste
2 cups cooked lean meat of your choice, cut into bite-size
pieces (roasted turkey, roast beef, etc.)
2 1/4 cups frozen mixed vegetables, lightly cooked or thawed
(such as a blend of green beans, wax beans, and baby carrots)
10.5-oz can condensed cream of celery soup (with around
4.5g fat per 1/2 cup serving)
1/3 cup fat free sour cream
4 green onions — white and part of the green — chopped
3/4 cup shredded reduced fat sharp cheddar cheese (optional)
1. Add hot potatoes (from colander) directly to large mixing
bowl. Add the whipped butter and fat free half-and-half, and
beat on low until desired texture is achieved.
2. Add salt and pepper to taste. Coat inside of the slow cooker
with canola cooking spray and spread mashed potatoes in the
bottom. Sprinkle black pepper over the top, if desired. Spread
pieces of meat evenly over mashed potatoes. Top with mixed
3. Add condensed cream of celery soup to a 2-cup measure. Stir
in sour cream and green onions. Spread mixture over the top of
the vegetables in the slow cooler. Sprinkle with black pepper,
if desired. Cover and cook on HIGH for 2 hours or LOW for
4 hours. Afterward, if you are using cheese, sprinkle it over
the top and cook on HIGH until cheese is melted (about
20-30 minutes more.)
Yield: 4 servings
Pancake Recipes and Carnival of the Recipes
Also, tomorrow is “Pancake Day”
Potato and Parsnip Latkes (Pancakes) – 34g Carbs, 4g Fiber
3 russet or Idaho potatoes
2 medium yellow onions
1/4 cup breadcrumbs
1 tsp baking powder
2 egg whites
Salt to taste
Freshly ground black pepper
2 Tbsp vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce
1. Preheat two nonstick baking sheets in a 450 degrees F oven.
2. Peel the potatoes, parsnips and onions and coarsely grate
them in a food processor fitted with a shredding disk, or on
a box grater. Grab handfuls of the grated vegetables and
squeeze tightly between your fingers to wring out as much
liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir
in the breadcrumbs, baking powder, egg, egg whites, salt
4. Drizzle the hot baking sheets with vegetable oil or spray
them with nonstick spray. Spoon small mounds of the potato
mixture onto the baking sheets to form 3-inch pancakes. Bake
the pancakes in the oven until golden brown on one side
(about 6 to 8 minutes), turn them over with a spatula and
brown the other side (about 4 to 5 minutes).
5. Transfer to plates or a platter and serve immediately
with sour cream and applesauce.
Serving size: 3 pancakes
196 Calories, 4g Total Fat, 0g Saturated Fat, 6g Protein,
34g Total Carbs, 4g Dietary Fiber, 239mg Sodium,
20% Calories from Fat, 12% Calories from Protein,
68% Calories from Carbs
Lamb Chops with Balsamic Reduction
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Makes 4 servings.
Calories 261, Fat 19.7 g, Cholesterol 69 mg, Sodium 369, mg, Carbohydrates 5.4 g, Fiber 0.2 g, Protein 15 g.
Valentine’s Day Recipes
The Valentine’s Day Carnival of the Recipes is up at Morning Coffee
Hearts-Full-of-Love Pre-Valentine’s Day Carnival of the Recipes
This week for your gustatory pleasure we have a bevy of treats guaranteed to make your heart go pitter pat, whether you to cook, or to eat, or both!
Sweets for Your Sweetie (or your own Sweet Tooth)
Slow Cooker Recipes will be hosting in a couple of weeks so get out your crock pot or slow cooker and get something spectacular cooked up for the Slow Cooker and Crockpot Carnival of the Recipes.
Valentines Day Recipes
Valentine’s Day Recipes
Strawberry Heart Cake
1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) strawberry gelatin
3 tablespoons all-purpose flour
1/3 cup vegetable oil
1 package (10 ounces) frozen sweetened strawberries, thawed
1/2 cup cold water
1/2 cup butter or margarine, softened
5-1/2 cups confectioners’ sugar
Red-hot candies, optional
In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs.
Drain strawberries, reserving 1/2 cup syrup for frosting.
Add berries and water to batter; mix well.
Divide batter between two waxed paper-lined 8-in, baking pans, one square and one round.
Bake at 350 for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done.
Cool for 10 minutes; remove from pans to wire racks to cool completely
In a small mixing bowl, combine butter and reserved syrup.
Gradually add sugar; beat until light and fluffy, about 2 minutes.
Place square cake diagonally on a 20-in. x 15-in, covered board.
Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart.
Frost sides and top of cake. Decorate with red-hots if desired.
Yield: 12-16 servings
Here are a couple of delicious and famous recipes for Chicken and Rice Casserole.
Spanish Chicken and Rice Casserole
A traditional baked casserole with a healthful proportion of vegetables,
Chicken-Rice Casserole Recipe for a whole chicken.
Chinese Goulash (chicken and rice)
1/4 cup each butter or margarine, cream
1 small onion diced
4 oz. canned mushroom
2 cups each chicken broth, cooked chicken
1 cup uncooked rice
1 small diced sweet pepper
1/2 cup each diced celery, slivered carrots
Melt butter in skillet. Cook onion until tender. Add broth,
heat until it boils. Add remaining ingredients after 15 – 20 minutes.
Suggestion: serve with pineapples.
Four or five zucchini sliced into 1/4-inch rounds and dried with a paper towel.
Saute the rounds in some olive oil. As they are bubbling gently away, sprinkle liberally with “garlic/pepper” seasoning, a fair amount of basil, and a little bit of tarragon flakes.
Use a soup spoon to flip it over and over while it both softens and crisps up. No salt necessary.
Delicious!!!!! I make this all of the time and serve it as a side with roast chicken, pork chops, lamb chops, and a big green salad, etc. It is an easy vegetable dish that I never get sick of it. It is also delicious the next day cold out of the refrigerator!
Famous Recipes – Mexican Fruit Salad
4 cups (about 1-1/4 lbs) halved stemmed strawberries
2 cups mango chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 tsp salt
1 to 1-1/2 tsps ancho chili powder
In large bowl, combine strawberries, mango, melon and pineapple.
Add orange juice, lime juice, sugar, salt and chili powder to taste; mix well.
Calories 105;Fat 1g:Chol 0mg;Sodium 152mg;Carbs 26g;Fiber 3g;Protein 1g