by Psyche on Wednesday 10 October, 2007
Yield: 8 servings
1 large onion, chopped
1 medium green pepper, chopped
1 tablespoon olive or canola oil
1 1/2 pounds reduced fat turkey kielbasa, cut into 1 inch pieces
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.
by Psyche on Wednesday 10 October, 2007
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH’S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
by Psyche on Thursday 4 October, 2007
Prep Time: 25 min.
Cook Time: 45 minutes
Serves: 6
Ingredients
1 (11.5 ounce) package Flour Tortillas
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Black Beans, drained, rinsed
1 (19 ounce) can Red Enchilada Sauce
1 cup Frozen Shoepeg White Corn, thawed
1 cup Thick ‘n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)
Cooking Directions
Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Yield: 6 servings
by Psyche on Thursday 4 October, 2007
Yield: 4 servings
Ingredients
8 ounces rotini pasta, uncooked
1/2 cup Italian reduced fat dressing
1 pound medium shrimp, cleaned
1 large red pepper, chopped
1 cup packaged matchstick carrots
1 cup fresh sugar snap peas
2 cloves garlic, minced
2 tablespoons Grated Parmesan Cheese
1 teaspoon grated lemon peel
Cooking Directions
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp are pink and vegetables are crisp-tender.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon peel.
by Psyche on Wednesday 3 October, 2007
Ingredients:
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
pepperoni & other toppings
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.
3. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
4. Spread mixture evenly in greased 9×13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 400 degrees. Spread sauce over spaghetti. Sprinkle with the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.
by Psyche on Tuesday 2 October, 2007
Brazilian Black Beans and Rice
Rice Ingredients
Olive Oil or Butter
1 & 1/4 Entire Pod of Garlic Minced
1 Small Can of Mushrooms
3 Cups of White Rice
3 & 1/2 Cups of Water
Salt
Black Beans Ingredients
1/2 Chopped Onion
1/2 Chopped Poblano Pepper
1/2 Can of Diced Tomatoes
1/2 Can of Corn
1 Can of Black Beans
Rice Instructions
Saute an entire pod of minced garlic in a pot on high heat till brown.
Pour the entire can of mushrooms in the pot.
Add the rice and water in the pot as well.
Add two tablespoons of olive oil and one tablespoon of salt. When it starts to boil, switch to low heat and cover. Cook for 30 minutes.
Black Beans Instructions
Saute the rest of the minced garlic on high heat in small skillet till brown.
Saute the onion till brown.
Saute the poblano pepper till brown.
Drain and sauté the tomatoes till dry.
Drain and sauté the corn till brown
Continue to sauté until everything starts to caramelize, stick to the skillet, and/or grill (burn). Glaze the skillet with the black beans. Immediately remove the skillet from the heat.
Add two tablespoons of olive oil and one teaspoon of salt. Cover for 5 minutes.
The rice may take a while but the beans should be ready to eat immediately or at most five minutes after the glaze.
by Psyche on Wednesday 26 September, 2007
Yield: Makes about 8 servings
1-1/2 cups low-fat buttermilk
1 packet Good Seasons
2-1/2 pounds chicken pieces, skin removed
Nonstick cooking spray
1-1/2 cups panko bread crumbs
1/4 cup all-purpose flour
Preparation:
1. Whisk buttermilk and 1/3 Good Seasons packet in large bowl until well blended. Add chicken; turn to coat. Cover and refrigerate at least 5 hours or overnight.
2. Preheat oven to 400°F. Line baking sheet with foil; place baking rack on top, spray with cooking spray. Set aside.
3. Combine bread crumbs, flour, remaining Good Seasons packet in large shallow bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces one at a time with crumb mixture. Shake off excess crumbs. Place on prepared baking rack; let stand 10 minutes.
4. Bake about 50 minutes or until chicken is golden brown and juices run clear, turning once halfway through baking time.
by Psyche on Saturday 8 September, 2007
6 servings
Prep Time: 25 minutes
Cook time: 55 minutes
1 lb ground beef
1/3 cup onions, chopped (1 1/2 ounces)
2 stalks celery, minced
1 garlic clove, minced
1/2 cup tomato sauce
2 teaspoons Splenda sugar substitute
1 tablespoon white vinegar
1 tablespoon worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise (used light, and slightly less)
1/4 cup fat-free half-and-half
8 ounces fat-free cheddar cheese, shredded
Brown the hamburger with the onion, celery and garlic; drain fat.
Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper.
Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.
Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese. Spread remaining cheese over the top.
Beat the eggs in a small bowl and whisk in the mayonnaise, cream. Pour custard mixture evenly over the cheese.
Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.
