1/2 pound bacon, diced
2 pounds boneless skinless chicken breasts, cubed
2 cups onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
7 cups chicken broth
3 medium-large potatoes, cubed
2 cans (15 oz. each) corn, drained
1 cup flour
4 cups milk
2 cups cheddar cheese, shredded
salt and pepper, to taste
Cook bacon over medium heat in a fairly large cooking pot until crisp. Remove bacon from pan, reserving 2 tablespoons of the bacon grease in the pot. Crumble bacon and set aside on paper towels to drain.
Raise heat to medium-high and add the cubed chicken and cook (briefly) until lightly browned. Remove with slotted spoon and set aside.
Add onions and bell pepper to pot. Lower the heat to medium and cook, stirring occasionally for 5 minutes, or until the vegetables are softened. Add the garlic and cook 1 minute longer.
Add chicken broth, potatoes, corn and cooked chicken. Cover and simmer until potatoes are tender, but not yet fully cooked, approximately 10 minutes.
Place flour in a bowl and whisk in milk until smooth and blended. Add to pot, stir and cook for an additional 15 minutes. Season to taste with salt and pepper. Serve topped with cheddar cheese and reserved bacon. YIELD: 6 servings
Tuesday, February 22, 2011
Thursday, January 27, 2011
"SPINACH ARTICHOKE CALZONES"
From Rachael Ray's Classic 30-Minute Meals
2 cups low-moisture part-skim ricotta cheese
1/4 teaspoon nutmeg
freshly ground black pepper, to taste
1/2 cup grated Parmesan
1 package (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, minced
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 cups shredded mozzarella cheese
2 cups tomato, marinara or pizza sauce, warmed, for dipping
Preheat oven to 425 degrees.
Combine ricotta, nutmeg, black pepper, Parmesan, spinach, artichoke hearts and garlic in a bowl to make the filling.
Roll both tubes of pizza dough out on 2 separate non-stick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal. For a half-moon, pizza parlor look, mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers. If dough tears, remove a little of the filling and repair. Repeat process, spacing calzones evenly on a baking sheet, and bake until golden brown, 12 to 15 minutes. Serve with warm tomato, marinara or pizza sauce for dunking. YIELD: 4 servings
2 cups low-moisture part-skim ricotta cheese
1/4 teaspoon nutmeg
freshly ground black pepper, to taste
1/2 cup grated Parmesan
1 package (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, minced
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 cups shredded mozzarella cheese
2 cups tomato, marinara or pizza sauce, warmed, for dipping
Preheat oven to 425 degrees.
Combine ricotta, nutmeg, black pepper, Parmesan, spinach, artichoke hearts and garlic in a bowl to make the filling.
Roll both tubes of pizza dough out on 2 separate non-stick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal. For a half-moon, pizza parlor look, mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers. If dough tears, remove a little of the filling and repair. Repeat process, spacing calzones evenly on a baking sheet, and bake until golden brown, 12 to 15 minutes. Serve with warm tomato, marinara or pizza sauce for dunking. YIELD: 4 servings
Wednesday, January 26, 2011
"BUFFALO CHICKEN SALAD"
From Ellie Krieger's The Food You Crave
1 pound boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce) plus more to taste
2 teaspoons olive oil
1 heart of romaine, cut across into 1-inch strips (about 8 cups)
4 stalks celery, thinly sliced (about 1 cup)
2 medium carrots, coarsely grated (about 1 cup)
2 scallions (green part only), thinly sliced
1/2 cup Blue Cheese Dressing (recipe follows)
Preheat the broiler.
Pound the chicken to an even thickness, then cut the chicken crosswise into 1/2-inch thick strips. In a large bowl, combine the hot sauce and oil, add the chicken and toss until it is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, 4 to 6 minutes total, turning once.
In a large bowl, combine the romaine, celery, carrots and scallions and toss with the dressing. Divide the greens between 4 plates and top with the warm chicken. Serve with extra hot sauce on the side. YIELD: 4 servings
BLUE CHEESE DRESSING:
1/4 cup plain nonfat yogurt
1/4 cup lowfat buttermilk
2 tablespoons mayo
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
salt and freshly ground peppe to taste
Fold a full sheet of paper towel lined into quarters and put it into a small strainer. Spoon the yogurt onto the paper towel and place over a bowl in the refrigerator for 20 minutes to drain and thicken.
In a medium bowl, whisk the buttermilk and thickened yogurt into the mayo until smooth. Add the vinegar and sugar and continue to whisk until well combined. Stir in the blue cheese and season with salt and pepper. YIELD: 3/4 cup, 6 servings, serving size 2 tablespoons per person
1 pound boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce) plus more to taste
2 teaspoons olive oil
1 heart of romaine, cut across into 1-inch strips (about 8 cups)
4 stalks celery, thinly sliced (about 1 cup)
2 medium carrots, coarsely grated (about 1 cup)
2 scallions (green part only), thinly sliced
1/2 cup Blue Cheese Dressing (recipe follows)
Preheat the broiler.
Pound the chicken to an even thickness, then cut the chicken crosswise into 1/2-inch thick strips. In a large bowl, combine the hot sauce and oil, add the chicken and toss until it is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, 4 to 6 minutes total, turning once.
In a large bowl, combine the romaine, celery, carrots and scallions and toss with the dressing. Divide the greens between 4 plates and top with the warm chicken. Serve with extra hot sauce on the side. YIELD: 4 servings
BLUE CHEESE DRESSING:
1/4 cup plain nonfat yogurt
1/4 cup lowfat buttermilk
2 tablespoons mayo
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
salt and freshly ground peppe to taste
Fold a full sheet of paper towel lined into quarters and put it into a small strainer. Spoon the yogurt onto the paper towel and place over a bowl in the refrigerator for 20 minutes to drain and thicken.
In a medium bowl, whisk the buttermilk and thickened yogurt into the mayo until smooth. Add the vinegar and sugar and continue to whisk until well combined. Stir in the blue cheese and season with salt and pepper. YIELD: 3/4 cup, 6 servings, serving size 2 tablespoons per person
Tuesday, January 25, 2011
"10 GRAB-AND-GO HEALTHY BREAKFASTS"
From Ellie Krieger
1. Peanut butter on whole-wheat English muffin w/ sliced banana and drizzle of honey
2. A snack bag filled with dried cereal, walnuts and dried cherries
3. A hard-boiled egg (made ahead), tangerine and a handful of whole-grain crackers
4. A stick of part-skim mozzarella cheese, a chunk of whole-grain baguette and some grapes
5. A whole-wheat tortilla sprinkled with reduced-fat cheddar, topped with slices of green apple and rolled up
6. A whole-wheat pita stuffed with lowfat cottage cheese and sliced peaches or blueberries with a drizzle of honey
7. Some smoked salmon, a slice of tomato and a little whipped cream cheese on pumpernickel bread
8. A single-serving container of lowfat yogurt and a banana
9. A whole-grain frozen waffle, toasted and spread with peanut butter and some unsweetened applesauce
10. Two pieces of whole-grain crisp bread with soft goat cheese and topped with sliced strawberries.
1. Peanut butter on whole-wheat English muffin w/ sliced banana and drizzle of honey
2. A snack bag filled with dried cereal, walnuts and dried cherries
3. A hard-boiled egg (made ahead), tangerine and a handful of whole-grain crackers
4. A stick of part-skim mozzarella cheese, a chunk of whole-grain baguette and some grapes
5. A whole-wheat tortilla sprinkled with reduced-fat cheddar, topped with slices of green apple and rolled up
6. A whole-wheat pita stuffed with lowfat cottage cheese and sliced peaches or blueberries with a drizzle of honey
7. Some smoked salmon, a slice of tomato and a little whipped cream cheese on pumpernickel bread
8. A single-serving container of lowfat yogurt and a banana
9. A whole-grain frozen waffle, toasted and spread with peanut butter and some unsweetened applesauce
10. Two pieces of whole-grain crisp bread with soft goat cheese and topped with sliced strawberries.
Monday, January 24, 2011
"TURKEY PITA BURGERS"
1 medium red onion, half sliced, half chopped
1 large tomato, sliced
1 cucumber, sliced
1/4 teaspoon cumin seeds
1 teaspoon oil
1 pound ground turkey
3/4 teaspoon cumin
salt and pepper, to taste
1/8 cup water
1/4 cup white wine vinegar
1/2 cup plain lowfat yogurt
3/4 tablespoon dill weed
4 pita breads
In a 12 to 14-inch non-stick pan, combined chopped onion, cumin seeds and oil. Stir often over medium heat until onion is limp, about 7 minutes, then transfer to a bowl. Let cool slightly then mix with turkey, cumin, 1/2 teaspoon salt and a generous sprinkling of pepper. Shape mixture into 4 patties.
Place patties in the pan and cook over medium high heat to brown both sides, about 6 minutes total, turning once. Drain and discard any fat; then add 1/8 cup water and 1/8 cup vinegar. Reduce heat and simmer until patties are no longer pink in center.
In a small bowl, stir together yogurt, 1/8 cup white wine vinegar, 3/4 tablespoon dill weed and dash of salt. Wrap pita breads in foil and place in a 250 degree oven until hot, about 15 minutes. Serve turkey patties in pitas with tomato slices, onions, cucumbers and yogurt sauce. YIELD: 4 servings
1 large tomato, sliced
1 cucumber, sliced
1/4 teaspoon cumin seeds
1 teaspoon oil
1 pound ground turkey
3/4 teaspoon cumin
salt and pepper, to taste
1/8 cup water
1/4 cup white wine vinegar
1/2 cup plain lowfat yogurt
3/4 tablespoon dill weed
4 pita breads
In a 12 to 14-inch non-stick pan, combined chopped onion, cumin seeds and oil. Stir often over medium heat until onion is limp, about 7 minutes, then transfer to a bowl. Let cool slightly then mix with turkey, cumin, 1/2 teaspoon salt and a generous sprinkling of pepper. Shape mixture into 4 patties.
Place patties in the pan and cook over medium high heat to brown both sides, about 6 minutes total, turning once. Drain and discard any fat; then add 1/8 cup water and 1/8 cup vinegar. Reduce heat and simmer until patties are no longer pink in center.
In a small bowl, stir together yogurt, 1/8 cup white wine vinegar, 3/4 tablespoon dill weed and dash of salt. Wrap pita breads in foil and place in a 250 degree oven until hot, about 15 minutes. Serve turkey patties in pitas with tomato slices, onions, cucumbers and yogurt sauce. YIELD: 4 servings
Friday, January 21, 2011
"TURKEY CUTLETS w/ CRANBERRY CURRANT SAUCE"
8 pieces turkey cutlets (about 3 oz. each)
1 tablespoon oil
2/3 cup currant jelly
1/2 cup heavy cream
1 cup turkey or chicken stock
1/4 cup dried cranberries
3 teaspoons prepared horseradish
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
2 tablespoons minced chives
Pound turkey cutlets to 1/4 inch thick.
Heat oil in a large saute pan over medium-high heat and add turkey cutlets in a single layer. Cook briefly on each side, just until cooked through.
Sauce: In a small saucepan, heat the currant jelly, cream, turkey or chicken stock, and dried cranberries and cook until thickened and syrupy. Then add the horseradish and mustard and season to taste with salt and pepper. Pour over turkey slices, garnish with minced chives and serve. YIELD: 4 servings
**You can freeze this - after cooking turkey and sauce, let cool, put turkey in container and pour sauce over. Cover and store in freezer. When ready to eat, thaw and re-heat.
1 tablespoon oil
2/3 cup currant jelly
1/2 cup heavy cream
1 cup turkey or chicken stock
1/4 cup dried cranberries
3 teaspoons prepared horseradish
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
2 tablespoons minced chives
Pound turkey cutlets to 1/4 inch thick.
Heat oil in a large saute pan over medium-high heat and add turkey cutlets in a single layer. Cook briefly on each side, just until cooked through.
Sauce: In a small saucepan, heat the currant jelly, cream, turkey or chicken stock, and dried cranberries and cook until thickened and syrupy. Then add the horseradish and mustard and season to taste with salt and pepper. Pour over turkey slices, garnish with minced chives and serve. YIELD: 4 servings
**You can freeze this - after cooking turkey and sauce, let cool, put turkey in container and pour sauce over. Cover and store in freezer. When ready to eat, thaw and re-heat.
Tuesday, January 18, 2011
"CHINESE CHICKEN with PEPPERS AND PINEAPPLE"
1 pound boneless, skinless chicken breasts
1 large red bell pepper, sliced
1 large green bell pepper, sliced
2 cups celery, chopped diagonally
1 medium onion, sliced
1 cup low-sodium chicken broth
1 tablespoon brown sugar
1 teaspoon Chinese 5-spice powder
2 cloves garlic, minced
1 16 oz. can pineapple chunks
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
2 teaspoons cornstarch
white or brown rice, for serving
Cut chicken into strips.
Spray a large non-stick skillet with cooking spray. Heat over medium-high heat and saute chicken strips just until browned lightly. Remove chicken from pan and set aside.
Combine bell peppers, celery and onion and saute in skillet the chicken was cooked in. Add chicken broth, brown sugar, 5-spice powder and garlic, then cover and cook for 2 minutes; uncover, and cook, stirring often until almost all of the liquid is evaporated.
Drain pineapple, reserving juice. Mix juice with soy sauce, vinegar and cornstarch, making sure to dissolve cornstarch. Stir into vegetables in skillet, along with the pineapple and cooked chicken strips. Cook over medium-high heat until sauce thickens, about 2 minutes. Serve over white or brown rice. YIELD: 4 servings
If you want to freeze this, let cool and place in container. When ready to eat, thaw then microwave or heat on stovetop on medium setting, stirring occasionally just until heated through.
1 large red bell pepper, sliced
1 large green bell pepper, sliced
2 cups celery, chopped diagonally
1 medium onion, sliced
1 cup low-sodium chicken broth
1 tablespoon brown sugar
1 teaspoon Chinese 5-spice powder
2 cloves garlic, minced
1 16 oz. can pineapple chunks
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
2 teaspoons cornstarch
white or brown rice, for serving
Cut chicken into strips.
Spray a large non-stick skillet with cooking spray. Heat over medium-high heat and saute chicken strips just until browned lightly. Remove chicken from pan and set aside.
Combine bell peppers, celery and onion and saute in skillet the chicken was cooked in. Add chicken broth, brown sugar, 5-spice powder and garlic, then cover and cook for 2 minutes; uncover, and cook, stirring often until almost all of the liquid is evaporated.
Drain pineapple, reserving juice. Mix juice with soy sauce, vinegar and cornstarch, making sure to dissolve cornstarch. Stir into vegetables in skillet, along with the pineapple and cooked chicken strips. Cook over medium-high heat until sauce thickens, about 2 minutes. Serve over white or brown rice. YIELD: 4 servings
If you want to freeze this, let cool and place in container. When ready to eat, thaw then microwave or heat on stovetop on medium setting, stirring occasionally just until heated through.
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