Month 1
Bolded items can be clicked on to view recipe.
Week
1
Day 1
Honey–Maple Pork
Chops
3
4
Day 3
Day 4
Day 5
Day 6
Easy Italian Pasta
Chili Pot Pie
Chicken Stuffed Shells
Easy Shepherd's Pie
Sweet & Sour Shrimp
- Grapes
- Rolls
- Toss Salad
- Ice Cream
- Texas Toast
- Caesar Salad
- Coleslaw
- Watermelon
- Fortune Cookies
- Sorbet
Auntie's Chicken-Fried
Chicken
Grilled Tuna and
Balsamic Glaze
Ham Steak
Yummy Honey Chicken
Kabobs
Bacon Cheeseburger
Rollup
- Potatoes
- Sliced Tomatoes
- Melon, Pineapple and
Oranges
- Cherry-O Pie
- Toss Salad
- Potato Chips
- Apple Pie
Cheese Ravioli
Pizza
Chicken Enchiladas
- Toss Salad
- French Bread
- Salad
- Ice Cream
- Rice/beans
- Chips & Salsa
- Mixed Veggies
- Rolls
Spaghetti
2
Day 2
- Green Salad
- Texas Toast
Steak & Tater Soup
20 Garlic Chicken
BLT’s
- Crusty French Bread
- Salad
- Broccoli
- Mashed Potatoes
- Chips
- Pickles
- Scalloped Potatoes
- Green Beans
- Rice
Honey Pork and
Peppers
Slow-cooked Beef
Stroganoff Topped
Potatoes
- Caesar Salad
- Perfectly Creamy
Cheesecake
- Green Beans
- Salad
Ranch Taco Chicken
Salad
Brown Sugar and Dijon
Glazed Salmon
- Chips n Salsa
- Bread Pudding
- Rice
- Asparagus
Fabulous Fast Shrimp
- Rice
- Fortune Cookie
Taquitos
- Chips & Salsa
- Fried Ice Cream
Month 2
Items in blue can be clicked on to view recipe.
Week
Day 1
Tater Tot Casserole
1
2
- Tossed salad
- Sorbet
Tequila Lime Shrimp
with Rice
- Tossed salad
- Ginger Cookies
Honey Walnut Shrimp
3
4
- Rice
- Creamy Lemon
Squares
Chicken Fettuccini
Alfredo
- Lettuce Salad
- Bread Sticks
Day 2
Day 3
Baked Honey Mustard
Chicken
Baked Potatoes with
toppings
- Broccoli
- Ice Cream
- Fruit
- Cheesecake
Roast
Lemon Chicken
- Veggies
- Bread
- Jello salad
- Cherry Coke Salad
- Broccoli Rice Bake
Captain Crunch
Chicken
Oriental Salad
- Mashed Potatoes
- Coleslaw
- Cheese Potato Puff
- Rolls
Day 4
Day 5
Day 6
Tacos
Orange Roughy
Raspberry Chicken
- Chips & Salsa
- Strawberry
Cheesecake Bites
- Veggies
- Bread sticks
- Salad
- Rolls
Ham and Veggie
Crescent
Super Nachos
Grilled Hamburgers
- Chips
- Angel food Cake
- Fries
- Shakes
Chili
Beef and Bean
Chimichangas
- Bread sticks
- Fruit
Teriyaki Pineapple Pork
Chops
- Green Beans
- Julienne Potatoes
- Sweet Corn Cake
- Tossed salad
- Ice Cream
- Rice/Beans
- Chips & Salsa
Baked Potato Soup
Meatloaf
Ribs
Fish Fillet Sandwich
Mexican Lasagna
- Hard rolls
- Salad
- Baked potato
- Salad
- Apple Crisp
- Cob Corn
- Spinach Salad
- Rolls
- French Fries
- Coleslaw
- Tossed Salad
- Chips and Rotel
Month 3
Items in blue can be clicked on to view recipe.
Week
1
2
3
4
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Cheesy Manicotti
Chicken Stuffed Shells
Caesar Chicken Wraps
Carrot Soup
Grilled Steak
Crab Linguini
- Caesar Salad
- Broccoli
- Noodles
- Peas
- Tortellini with Broccoli
and Mushrooms
- Fruit
- Hard roll
- Salad
- Baked potato
- Cherry Coke Salad
- Rolls
- Tossed Salad
- Ice Cream
Chicken Nuggets
Brats
Stuffed Green Peppers
Homemade Mac &
Cheese
Cheezy Ham and
Scalloped Potatoes
Chicken & Rice
- Corn
- Fruit
- Baked Beans
- Chips
- Fruit
- Tossed Salad
- Ice Cream
- Carrots & Peas
- Fruit
- Salad
- Cookies
Roasted Almond Tilapia
Chuck Wagon
Cheeseburger Skillet
Pineapple-Teriyaki
Chicken
Creamy Garden
Vegetables with Pasta
Stuffed Chops
- Tossed Salad
- Rice
- Strawberry Smore Tart
- Fruit
- Cheesecake
- Broccoli
- Ice Cream
- Tossed Salad
- Sorbet
Rat-a-too-ee
Sloppy Joes
Buttermilk Chicken w/
Peas over Biscuits
- Couscous
- Peach Pie
- Chips
- Fruit
Pan-Seared Salmon
with Fennel and Dill
Salsa
- Tossed Salad
- Rice
- Spinach Salad
- Ice Cream
- Green Beans
- Salad
- Rolls
Spaghetti Pie
- Salad
- Texas Toast
- Rolls
- Orange Jello Salad
Crispy Parmesan
Chicken
- Caesar Salad
- Green Beans
Chicken Crunch
Casserole
- Fruit
- Rolls
Honey-Maple Pork Chops
4 servings
20 minutes 10 mins prep
2
2
1/8
4 (6
1/4
1/8
1.
2.
3.
4.
5.
tablespoons honey
tablespoons maple syrup
teaspoon allspice
ounce) pork loin chops (3/4 inch thick)
teaspoon salt
teaspoon pepper
Heat grill.
In small bowl, combine honey, syrup and allspice; mix well.
Sprinkle pork chops with salt and pepper.
When ready to grill, brush pork chops with honey mixture.
Place chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 10 to 15 minutes or until pork is no longer pink in center, turning once and brushing occasionally with sauce.
Easy Italian Pasta
8 oz. (2 ½ cups) uncooked cavatappi (short ridged spiral macaroni)
½ lb bulk spicy Italian pork sausage
6 – 7 med Italian plum tomatoes, seeded, chopped (about 1 ½ cups)
1 cup whipping cream
2 oz. (1/2 cup) shredded fresh Parmesan cheese
Cook cavatappi as directed on pkg. Drain.
Meanwhile, brown sausage in large skillet over med heat, stirring frequently. Drain;
return to skillet.
Add tomatoes, cream and cooked cavatappi to sausage; stir gently to mix. Cook over med
heat until thoroughly heated, stirring frequently. (Do not boil.) Sprinkle with cheese.
Serve with tossed salad and hard rolls.
Chili Pot Pie
1 tb Wesson Oil 2 Cloves garlic -- minced 1 c Onion -- chopped 1 c Green pepper -- diced 1/2 c Carrots -- diced 1 1/2 c Zucchini -- diced 15 oz Can Hormel Chili No Beans 1 c Sargento Classic Supreme Shredded Monterey Jack Cheese 6 oz Pkg jalapeno cornbread mix Toppings: commercial salsa And sour cream Instructions for Chili Pot Pie
Heat oil in a large skillet over medium heat; add garlic, and saute 1 minute. Add
onion, green pepper, carrots, and zucchini; cook 10 to 15 minutes or until
vegetales are tender. Stir in chili; spread into a greased 9-inch square baking
dish. Sprinkle with cheese. Prepare cornbread mix according to package
directions; spread over cheese. Bake at 400 degrees for 20 minutes or until
cornbread is golden brown. Serve with desired toppings.
Chicken-stuffed Shells
18 uncooked jumbo pasta shells
¾ cup lightly packed chopped fresh basil leaves
3 cups diced cooked chicken breast (about 1 lb)
1 cup small curd cottage cheese
1 egg
2 cups tomato pasta sauce
1 10 oz container refrigerated Alfredo sauce
½ cup grated Parmesan cheese
Heat oven to 350. Spray 9X13” glass baking dish with cooking spray. Cook and drain
pasta shells as directed on pkg.
In med bowl, mix ½ cup of basil leaves, the chicken, cottage cheese and egg. Spoon
about 1 heaping T mixture into each cooked shell.
Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled
shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with
Parmesan cheese. Cover tightly with foil.
Bake 35-45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining
basil.
Easy Shepherd's Pie
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings.
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese,
1/2 cup of the shredded cheese and the garlic until well blended.
DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish;
cover with potato mixture and remaining 1/2 cup shredded cheese.
BAKE 20 min. or until heated through.
Sweet and Sour Shrimp
4 servings
45 minutes 25 mins prep
6
3
3
3
2
2
3/4
2
1
2
2
2
1
1
1
12
6
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
tablespoons chicken stock
tablespoons ketchup
tablespoons sugar
tablespoons pineapple juice or orange juice
tablespoons vinegar
teaspoons soy sauce
teaspoon crushed red pepper flakes
teaspoons cornstarch
lb shrimp
teaspoons minced ginger
teaspoons minced garlic
tablespoons peanut oil or vegetable oil
cup thinly sliced onions
cup chunks green bell peppers (1-inch)
cup pineapple chunks
maraschino cherries
tablespoons sliced green onions
hot white fluffy cooked rice, accompaniment
Sauce:.
In a bowl combine 1/4 cup stock, ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon pepper flakes.
Set aside.
In a small bowl, combine cornstarch with the remaining 2 Tablespoons of stock and stir to dissolve.
Set aside.
In a bowl, toss the shrimp with ginger, garlic and the remaining 1/4 teaspoon pepper flakes.
Set aside for 10-20 minutes.
Heat a large wok or skillet over high heat.
Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic and ginger and stirfry until pink, about 2 minutes.
Remove from pan.
Add the onions and peppers and stir-fry until crisp tender, about 2 minutes.
Add the sauce and cook, stirring until the sugar dissolves.
Add the cornstarch mixture and bring to a boil.
Return the shrimp to pan and add pineapple, cherries, and green onions.
Cook until the sauce is thick, about 1 minute more.
Remove from heat and serve over rice.
World’s Best Spaghetti Sauce
1/2 c sliced onion
2 T salad oil
1 lb ground beef
2 cloves garlic
1 3oz can mushrooms
2 1lb can tomatoes (4 cups)
2 8oz tomato sauce
1 6 oz tomato paste
1/4 c chopped parsley
1 1/2 t oregano or sage
1 t MSG
1/4 t thyme
1 bay leaf
1 c water
Cook onion in hot oil until tender, but not brown. Add meat & garlic; brown
lightly, add mushrooms with liquid. Stir in remaining ingredients. Simmer
uncovered 2 - 2 1/2 hours or until thick. Remove bay leaf and enjoy!!
Auntie’s Chicken Fried Steak
½ cup + 1 T flour, divided
1 T grated Parmesan cheese
1 tsp salt divided
½ tsp pepper, divided
½ tsp ground cumin
1/8 tsp garlic powder
1/8 tsp cayenne pepper
1 lb. boneless, skinless chicken breasts, pounded ¼” thick
1 egg
1 cup buttermilk, divided
¼ cup + 1 T veggie oil, divided
1 cup saltine cracker crumbs
1 large onion, thinly sliced
¼ cup chicken broth or water
1 T chopped fresh parsley
In bowl, mix 1/3 cup flour, cheese, ½ tsp salt, ¼ tsp pepper, cumin, garlic powder and
cayenne. Season chicken with ¼ tsp salt and 1/8 tsp pepper.
In another bowl, mix egg and ¼ cup buttermilk. In skillet, heat ¼ cup oil over med-high
heat. Dredge chicken in flour mixture; dip in egg mixture, then in cracker crumbs. Add
to hot oil. Reduce heat to medium; cook until chicken is golden brown, turning once, 2-3
minutes per side.
Heat remaining oil over medium heat. Cook onion 10 minutes, scraping up brown bits
from skillet. Reserve 2 T onion. Add remaining flour; gradually add remaining
buttermilk, chicken broth, salt & pepper. Bring to a boil; cook, stirring constantly until
thickened, 2-3 minutes.
Serve sauce over chicken. Sprinkle with reserved onion and chopped parsley.
Grilled Tuna and Balsamic Glaze
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
6 tablespoons white wine
1 cup balsamic vinegar plus
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds ripe fresh tomatoes cut into 1/2-inch dice
2 teaspoons olive oil
2 teaspoons salt
3/4 pound haricots verts or green beans, stem ends trimmed
1 teaspoon fresh lemon juice
6 (6 ounce) 1-inch-thick fresh tuna steaks
1/4 cup loosely packed basil leaves, very thinly sliced
1.
Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over
medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove
from heat, and set aside.
2.
Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a
medium bowl. Toss, and set aside.
3.
Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive
oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the
grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving
platter.
4.
Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks.
Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on
grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6
to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and
spoon over tuna. Serve immediately.
Yield: 6 servings
Cherry O Pie
1 8oz Crm cheese softened
1 Can Eagle Brand Milk – Sweetened Condensed
1/3 Cup lemon juice
1 tsp Vanilla
1 Graham Cracker Crust
1 Can Cherry Pie Filling
Mix all ingredience together. Pour into crust. Top with Cherry pie filling.
Refrigerate.
Ham steak with apple rice
1 fully cooked ham steak (about 1 lb)
¾ cup butter
4 ½ cups minute rice
1 cup chopped onion
1 ½ cups chopped celery
4 ½ cups apple juice
3 tsp salt
8 tblsp butter
8 medium cooking apples
8 tblsp brown sugar
1 tsp cinnamon
6 tblsp raisins
4 tblsp cornstarch
Sauté ham steak in butter in skillet until heated and lightly browned. Remove from skillet
and keep warm. Combine rice, onion, and celery in skillet. Sauté until lightly browned.
Add half of the apple juice and salt. Bring to a full boil. Cover, remove from heat. Let
stand for 5 minutes.
Combine butter, apples, brown sugar and cinnamon in second skillet. Cook and stir until
apples are tender – about 5 minutes. Add raisins, blend cornstarch with remaining apple
juice. Stir into apple mixture. Bring to a boil. Reduce heat and simmer until sauce is clear
and slightly thickened. – about 2 minutes. Serve ham with the apple flavored rice and top
with sauce.
Prevention - Recipe Printing
Yummy Honey Chicken Kabobs
Page 1 of 1
Serves: 12
Hands-OnTime: 15 Minutes
Cooking Time: 15 Minutes
Total Time: 3 Hours
Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch
cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch
pieces
skewers
Directions:
1 In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve
a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions
and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2 Preheat the grill for high heat.
3 Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and
vegetables alternately onto the skewers.
4 Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken
juices run clear. Turn and brush with reserved marinade frequently.
Submitted by: Ann Marie Lockwood
Nutrition Info (per serving)
Calories 177 (33% from fat) | Protein 17.3g | Fat 6.6g (sat 1.1g) | Carbohydrate 12.4g | Fiber 1g |
Cholesterol 45mg | Sodium 447mg
©2007 Prevention
http://prevention.allrecipes.com/Recipe/Print.aspx?nprid=8626&scale=12&metric=false&format=full
2/20/2007
Bacon Cheeseburger Roll-Up on Yahoo! Food
Page 1 of 1
ADVERTISEMENT
Bacon Cheeseburger Roll-Up
PREP TIME: 15 min.
COOK TIME: SERVES: 6
INGREDIENTS
1 pound lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions
1/2 pound VELVEETA Pasteurized Prepared
Cheese Product, cut into 1/2-inch cubes
1 (13.8 ounce) package refrigerated pizza crust
NUTRITION INFO
Per Serving
Calories: 538 kcal | Carbohydrates: 35 g | Dietary Fiber: 1 g | Fat:
30 g | Protein: 27 g | Sugars: 7 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
COOKING DIRECTIONS
1. Preheat oven to 400 degrees F. Cook ground beef, bacon and
onions in large skillet on medium-high heat until ground beef is
evenly browned, stirring occasionally. Drain; return meat mixture to
skillet. Add VELVEETA; cook until completely melted, stirring
frequently. Remove from heat; set aside.
2. Unroll pizza dough onto baking sheet sprayed with cooking spray.
Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll
up dough, starting at one of the long sides. Rearrange, if
necessary, so roll is seam-side down on baking sheet.
3. Bake 20 to 25 min. or until golden brown. Cut diagonally into six
slices to serve.
Yield: 6 servings
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1 REVIEWS
Yummy
Mary-Ellen A - November 14, 2007 03:45:29 PM PST
I made this last week for dinner, and my husband, myself and
grown son
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http://food.yahoo.com/recipes/kraft/94445/bacon-cheeseburger-roll-up/print
2/18/2008
Cheesy Ravioli
1 T olive oil
1 med onion, chopped
1 large garlic clove, chopped
1 can (26 oz) four cheese spaghetti sauce
1 can tomato sauce
1 tsp Italian seasoning
2 pkg (25 oz each) frozen beef ravioli
2 cups shredded mozzarella cheese (8oz)
¼ cup chopped fresh parsley
Heat oil in 10 in skillet over med heat. Cook onion & garlic in oil about 4 minutes,
stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and
Italian seasoning.
Place one cup of sauce mixture in bottom of crock pot. Add 1 pkg frozen ravioli; top
with 1 cup of cheese. Top with remaining ravioli; top with remaining 1 cup of cheese.
Pour remaining sauce mixture over top.
Cover & cook on low heat setting 5 to 7 hours or until ravioli are tender. Sprinkle with
parsley.
Quick and Easy Chicken Enchiladas
2
2
1
1
8
cups cooked, shredded boneless, skinless chicken breast meat
cans (10-oz.) Enchilada Sauce, divided
cup Mexican blend or Monterey Jack cheese, divided
can (4-oz.) Diced Green Chiles (4 oz), drained
(6-in.) corn tortillas, warmed
Prep time:
Cook time:
15 mins
30 mins
Directions:
Preheat oven to 350F. Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish. Combine chicken, 1/2cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly
down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining
enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
Honey Pork and Peppers
~ 1 1/2 lbs. boneless pork/beef, cubed
~ 2 Tbsp. vegetable oil
~ 1 envelope (.87 oz) brown gravy mix
~ 1 cup water
~ 1/4 cup honey
~ 3 Tbsp. soy sauce
~ 2 Tbsp. red wine vinegar
~ 1/2 tsp. ground ginger
~ 1/8 tsp. garlic powder
~ 1 medium onion, cut into wedges
~ 1 medium sweet red pepper, cut into 1-inch pieces
~ 1 medium green pepper, cut into 1-inch pieces
~ Hot cooked rice
In a large skillet over medium heat, cook pork (beef) in oil until browned, about 15 minutes...
Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork.
Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10
minutes longer. Serve over rice.
Perfectly Creamy Cheesecake
Crust
1 ½ cups graham cracker crumbs (about 9 crackers)
¼ cup butter, melted
1 T sugar
Filling
3 Pkgs (8 oz each) cream cheese, softened
1 cup sugar
¼ cup flour
3 eggs, room temp
½ cup sour cream
1 T lemon juice
1 t vanilla
1 can (21 oz) cherry or blueberry pie filling (optional)
Preheat oven to 300. For crust, combine graham crackers crumbs, butter and sugar until
well blended. Press crumb mixture into bottom of spring form pan. Bake 10 minutes.
Remove from oven to cooling rack.
For filling, beat cream cheese, sugar and flour at medium speed of electric mixer until
smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream,
lemon juice and vanilla. Pour filling into crust.
Bake 55-60 minutes or until center appears nearly set when gently shaken (center will
firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool
around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4
hours or overnight. Release collar from pan. To serve, top with pie filling, if desired.
Cut into wedges.
12 servings
Slow-cooked Beef Stroganoff Topped Potatoes
1 med onion, chopped
1 ½ lb. boneless beef round steak cut into 2X1/4 inch strips
2 (4.5 oz) jars Green Giant sliced mushrooms & garlic, drained
1 tsp beef base
¼ tsp pepper
Dash nutmeg
1 Tbs dry sherry or water
6 med baking potatoes
1 (.8oz) container sour cream
1 Tbs flour
1 Tbs ketchup
Chopped parsley, if desired
In 4-6 quart slow cooker, layer onion, beef and mushrooms. In small bowl, combine beef
base, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
Cover; cook on low setting for 8 – 10 hours.
About 20 minutes before serving, pierce potatoes several times with fork. Place on
microwave safe paper towel in microwave. Microwave on high for 10 – 13 minutes or
until tender, turning potatoes over and rearranging halfway through cooking. Let stand 5
minutes.
Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture.
Increase heat setting to high; cover and cook and additional 5 – 10 minutes or until
slightly thickened.
To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half
lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef
mixture over potatoes. Sprinkle with parsley.
Fabulous Fast Shrimp
1 T butter
2 stalks celery, chopped
¼ cup chopped green pepper
¼ cup sliced green onions
1 lb fresh/frozen large shrimp, shelled and deveined
1 can cream of chicken soup
½ cup water
Dash of cayenne pepper
Hot cooked rice
Paprika
Heat butter in skillet. Add celery, green pepper & green onions & cook until tender. Add
shrimp & cook 3-5 minutes or until done.
Add soup, water & cayenne pepper & heat through.
Serve over rice. Sprinkle with paprika.
Slow Cooker Hearty Steak & Tater Soup Recipe
Page 1 of 1
Slow Cooker Hearty Steak &
Tater Soup Recipe #266151
Nutrition Facts
Serving Size 1 (353g)
Recipe makes 9 servings
A low-fat stew like soup to warm your tummy on a cold damp day.
by DoryJean54
Calories 223
Calories from Fat 84
½ day | 30 min prep
Amount Per Serving
SERVES 9
(37%)
%
DV
Total Fat 9.4g
14%
Saturated Fat 2.9g
14%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
1 lb boneless beef round steak
1 lb small red potato, cut into 1/4-inch slices (4cups)
2 medium celery ribs, sliced (1cup)
2 medium carrots, sliced (1cup)
1 medium onion, chopped (1/2cup)
Cholesterol 34mg
11%
2 garlic cloves, finely chopped
Sodium 1496mg
62%
1 tablespoon beef bouillon granules
Potassium 499mg
14%
1/2 teaspoon pepper
Total Carbohydrate 18.2g6%
4 (14 ounce) cans beef broth
Dietary Fiber 2.5g
Sugars 2.1g
1 (6 ounce) jar Green Giant sliced mushrooms, undrained
9%
1/2 cup water
Protein 17.2g
34%
1/2 cup all-purpose flour
Vitamin A 2320mcg
Vitamin B6 0.5mg
Vitamin B12 1.4mcg
Vitamin C 12mg
Vitamin E 0mcg
Calcium 24mg
Iron 1mg
46%
24%
23%
20%
0%
2%
10%
1. Cut beef into 1x1/4" pieces.
2. In a non stick pan add 1T. olive oil add beef & fry until lightly browned,
add onions & garlic & continue frying until all juices have evaporated.
3. In 5 quart slow cooker add beef & remaining ingredients except water and
flour.
4. Cover;cook on Low heat setting 8 to 9 hours.
5. Mix water and flour in a small bowl;gradually stir into soup until blended.
Increase heat setting to High.
6. Cover;cook about 30 minutes or until slightly thickened.
detailed view...
how is this calculated?
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8/13/2008
Twenty-Garlic Chicken
1 3-4 lb whole frying chicken
1 tsp salt
1 tsp paprika
½ tsp pepper
1 tsp olive oil
1 large onion, sliced
1 med bulb garlic – about 20 cloves
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken;
pat dry inside and out with paper towels.
In small bowl, combine salt, paprika, pepper and oil; mix to form paste. Spread evenly
over chicken.
Place onion in 3-4 quart crock pot. Place chicken, breast side up, over onion. Separate
garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken.
Cover; cook on low setting for at least 7 hours or until chicken is fork tender and juices
run clear.
With slotted spoon, remove chicken, onion, and garlic from crock pot. Reserve
remaining cooked garlic to spread on bread or veggies.
Serve with mashed potatoes and steamed broccoli.
Dean’s Mashed potatoes
5 lbs red potatoes
1 stick butter
1 pkg cream cheese
8 oz sour cream
onion salt
seasoning salt
pepper
shredded colby/jack cheese (if desired)
Boil potatoes until soft to mash. Drain well and put into large mixing bowl.
Add butter, cream cheese and sour cream. Mix well. if too thick, add milk to thin.
Add seasonings to taste.
Top with cheese if desired.
Put into greased glass 9x13 cake pan until ready to use.
When ready to warm, place in 250 degree oven for 2-3 hours, stirring occasionally.
Potatoes will thin while warming.
Ranch taco Chicken Salad
1
1
1
1
1
1
½
lb boneless/skinless breasts
T each - oil and Mexican seasoning
16 oz pkg salad greens
8 oz jar salsa
8 oz bottle Ranch dressing
cup cheddar cheese – shredded
cup (or more!) crushed chips
Directions:
Cook chicken in oil and seasoning in large skillet (wok) until chicken is tender and cooked
through. Toss greens, salsa, dressing, cheese, and cooked chicken together in large bowl. Top
with crushed chips just before serving. Serve with non-crushed chips on the side.
Cooks.com - Recipe - Awesome Bread Pudding
Page 1 of 1
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AWESOME BREAD PUDDING
Printed from COOKS.COM
7 slices bread
1 cup cream or egg nog
4 eggs, well beaten
1 cup milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 tablespoons butter (top with before baking)
1/4 cup sugar mixed with 1 tsp cinnamon (it's best not to use all the mixture,
cover to taste.)
Sauce:
2 tablespoons all-purpose flour
1 large can evaporated milk* **
1/2 stick butter
1 cup sugar
1 teaspoon vanilla extract
*I use 1 pint half-and-half.
**for a richer sauce use condensed milk
Pudding:
Break bread in large pieces, place in baking dish. Combine all ingredients and pour
over the bread. Sprinkle cinnamon-sugar mixture over top.
Dot with butter and bake at 375° F for one hour or until a knife comes out clean.
This is best served warm.
Sauce:
Combine all ingredients in a saucepan and cook over low heat, stirring until
thickened.
Submitted by: Steve Fehringer
http://www.cooks.com/rec/doc/0,1613,131178-248195,00.html
11/28/2007
Brown Sugar and Dijon Glazed Salmon
Servings: 6
A large salmon filet is coated in a rich brown sugar & Dijon mustard glaze. These simple ingredients create a healthy,
gratifying meal that needs little adornment.
1
salmon filet
Place skin-side down on piece of foil, more than twice the length of filet.
2 tbsp
¼ cup
Dijon mustard
brown sugar
Using spatula, spread evenly over fish.
Fold the foil over the top of the fish and double-fold each edge to seal tightly.
Cooking Directions
OVEN: If needed, rewrap salmon with foil. Preheat oven to 400°F. Place foil wrapped salmon on a baking sheet, and bake
for 50-55 minutes. Carefully open the foil from the top of the salmon and cook uncovered for 5-10 minutes, or until fish
reaches an internal temperature of 140°F.
GRILL: Preheat grill on medium heat. Remove top layer of foil. Place frozen salmon, still on foil, onto grill. Close lid and
grill 30-40 minutes or until fish flakes easily with a fork and reaches an internal temperature of 140°F.
TO SERVE: Slice portions of salmon through the flesh, but not the skin. (The skin will stick to the foil.) Lift salmon onto
plate and serve.
Dish With
Oven Roasted Vegetables
Nutrition Facts
Amount/Serving
Calories
279
Fat Cal.
132
Total Fat
15g
Sat. Fat
3g
Trans Fat
0g
Cholest.
75mg
Sodium
190mg
Total Carb
9g
Dietary Fiber
0g
Sugars
*
Protein
Weight Watchers®
Points®
32g
Cooks.com - Recipe - Taquitos (easy)
Page 1 of 1
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TAQUITOS (EASY)
Printed from COOKS.COM
1 package corn tortillas (dozen)
2 lbs ground beef (80%)
garlic salt
red pepper
1 large potato, grated
vegetable oil
1 large onion, finely diced
Brown hamburger over low heat.
Stir in diced onion, grated potato, garlic salt and red pepper.
Remove from skillet and wipe clean with a paper towel.
Heat vegetable oil over medium heat. Fry corn tortillas one at a time
until soft.
Roll a spoonful of hamburger mixture in tortilla.
Place rolled taquitos onto cookie sheet side by side. Bake in oven at
350°F for 20 minutes.
Serve with grated cheese, sour cream, salsa, or avocado dip.
Submitted by: Jimmy Samaniego
http://www.cooks.com/rec/doc/0,1657,133177-252193,00.html
8/13/2008
Cooks.com - Recipe - Fried Mexican Ice Cream
Page 1 of 1
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FRIED MEXICAN ICE CREAM
Printed from COOKS.COM
1 pt. vanilla ice cream
1/2 c. crushed corn flakes or cookie crumbs
1 tsp. cinnamon
2 tsp. sugar
1 egg
Oil for deep frying
Honey
Whipped cream
Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix crumbs,
cinnamon and sugar. Roll frozen ice cream balls in half the crumb
mixture and freeze again. Beat egg and dip coated balls in egg, then
roll again in remaining crumbs. Freeze until ready to use (for thicker
coating repeat dipping in egg and rolling in crumbs).
When ready to serve, heat oil to 350 degrees. Place a frozen ice cream
ball in fryer basket or on a perforated spoon and lower into hot oil 1
minute. Immediately remove and place on dessert compote. Drizzle
with honey and top with a dab of whipped cream. Continue to fry balls
one at a time. Balls will be crunchy on the outside and just beginning to
melt on the inside. 4-5 servings.
http://www.cooks.com/rec/doc/0,1849,148177-253195,00.html
8/13/2008
Tator Tot Hot Dish
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1½ lbs. hamburger (browned)
1 c. milk
1/2 chopped onion
1 can French-style green beans
1 bag mixed vegetables
Salt & pepper
1 c. Cheddar cheese, shredded
1 pkg. tator tots
Brown hamburger.
Mix additional ingredients except cheese and tator tots.
Top with cheese and then tator tots.
Bake at 350 degrees in 9"x13" pan 1 to 1 1/2 hours.
Prevention - Recipe Printing
Baked Honey Mustard Chicken
Page 1 of 1
Serves: 6
Hands-OnTime: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 1 Hour
Ingredients:
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch
baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.
Pour 1/2 of this mixture over the chicken, and brush to cover.
3 Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the
remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until
chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Submitted by: Mary Bane
Nutrition Info (per serving)
Calories 231 (8% from fat) | Protein 28.3g | Fat 2.2g (sat 0.4g) | Carbohydrate 25.3g | Fiber 0.9g
| Cholesterol 68mg | Iron 2mg | Sodium 312mg | Calcium 38mg
©2007 Prevention
http://prevention.allrecipes.com/Recipe/Print.aspx?nprid=8847&scale=6&metric=false&format=full
2/20/2007
Strawberry Cheesecake Bites
1 (8 oz.) Package Fat Free Cream Cheese, softened
1/3 Cup Powdered Sugar
2 teaspoons Lemon Juice
44 Medium Strawberries, whole
1/2 Cup Graham Cracker Crumbs
In a small mixing bowl, beat together the cream cheese, sugar, and lemon
juice until smooth and creamy, set aside. Using a paring knife, hollow out the
top of each strawberry to a depth of approx. 3/4 an inch. Gently fill each
with cream cheese mixture using a pastry bag just slightly above the tops.
Place them on a cookie sheet(s) as you do this. Once all of the strawberries
are filled, dip each top into the graham cracker crumbs and place back onto
the cookie sheet(s). Place the cookie sheet(s) into the refrigerator and leave
them for a few hours or over night to completely chill.
Chicken Breasts with Raspberry Sauce
2
16
1/2
1/4
tsp margarine
oz skinless/boneless chicken breast, cut into 4 pieces
cup Diet Mountain Dew
raspberry spreadable fruit spread
Directions:
In large skillet, melt margarine. Place chicken pieces in skillet. Brown chicken on both sides.
Lower heat. Reserve 1 T Dew. Pour remaining Dew over chicken. Cover and simmer 15
minutes or until chicken is tender. In small bowl, combine reserved Dew and fruit spread. Evenly
drizzle over chicken. Continue cooking 1 - 2 minutes or until sauce is warmed. When serving,
place one piece of chicken on each plate and evenly drizzle any remaining sauce over top.
Tequila Lime Shrimp with Rice
Servings: 6
Global colors and flavors transform this dish into a lively solution to hectic weeknights. Shrimp, rice, and a medley of
vegetables are flavored with garlic, chili powder, fresh cilantro, lime, and tequila.
3 cups
2 tbsp
1 tbsp
1 tbsp
2 tsp
¼ tsp
shrimp
chopped cilantro
olive oil
chili powder
cumin
cayenne pepper
Massage ingredients to combine
2 cups
1 cup
2 tbsp
2 tbsp
1 tbsp
1 tsp
1
1½ cups
fajita style peppers and onions
corn
olive oil
chopped cilantro
chopped garlic
salt
lime peel (grated)
white or brown rice
¼ cup
3 tbsp
tequila
lime juice
Nutrition Facts
Amount/Serving
Cooking Directions
In a large skillet, bring 3 cups of water to a boil. Add rice mixture and stir to combine
and break apart. Reduce heat to low, cover and simmer 15 minutes. Add contents of
the shrimp bag and the tequila-lime sauce to the rice mixture. Stir to combine. Cover
and cook 7-9 minutes, stirring occasionally, or until shrimp are hot and cooked
through.
Dish With
Great with tortilla chips and salsa
Calories
270
Fat Cal.
72
Total Fat
8g
Sat. Fat
1g
Trans Fat
0g
Cholest.
80mg
Sodium
760mg
Total Carb
37g
Dietary Fiber
3g
Sugars
1.66g
Protein
Weight Watchers®
Points®
13g
Lemon Chicken with Potatoes and Tomatoes
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
1/4 cup fresh lemon juice
1 lemon - peeled, seeded and diced
1/4 cup water
1 tablespoon Dijon mustard
1/4 cup finely chopped parsley
2 skinless, boneless chicken breast halves
3/4 pound Yukon Gold potatoes, peeled and cut into 3/4-inch dice
2 tomatoes, cut into 1-inch dice
1 small sweet onion, such as Vidalia, cut into 1/2-inch dice
1 garlic clove, minced
2 tablespoons snipped chives
2 thyme sprigs
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1.
In a small glass baking dish, combine the lemon juice with the water, mustard and 2
tablespoons of the parsley. Add the chicken and turn to coat. Cover and let stand at room
temperature for 1 1/2 hours.
2.
Meanwhile, preheat the oven to 400 degrees F. In a medium baking dish, toss the
potatoes with the diced lemon, tomatoes, onion, garlic, chives, thyme, 1 1/2 tablespoons of
the olive oil and the remaining 2 tablespoons of parsley. Season with salt and pepper. Bake
the potatoes for about 40 minutes, or until tender.
3.
Preheat the broiler. Transfer the chicken breasts to a small baking sheet and brush with
the remaining 1/2 tablespoon of olive oil. Season with salt and pepper and broil 8 to 10
inches from the heat, turning once, until golden and cooked through, 12 to 14 minutes.
Transfer to a cutting board and let rest for 5 minutes. Broil the potatoes for about 2 minutes,
or just until golden. Thinly slice the chicken. Spread the potatoes on plates, top with the
chicken and serve.
Broccoli Rice Bake
1 box frozen chopped broccoli (or fresh)
1/3 cup of water
cook until done. Do not drain.
1 cup raw minute rice
1 cup onion cooked in 1/2 stick of butter til tender
1 can cream chicken soup
1/2 # Velveeta, chunked
1/4 cup milk
Stir together & bake @ 350 for 30 minutes
Cherry Coke Salad
6oz Black Cherry Jello
Hot water per directions
Cold Coke instead of cold water
1 can Bing cherries – use juice as part of hot water
1 small can crushed pineapple
Make jello – wait until almost set, stir in cherries and pineapple.
Ham and Veggie Crescent Wreath
Prep Time: 20 min; Start to Finish: 1 hr 10 min
Makes: 20 servings Nutrition Information
Flaky slices of Pillsbury® crescents are the base for a centerpiece that looks
fabulous, but it's easy as can be!
2 cans (8 oz each) Pillsbury®
refrigerated crescent dinner rolls
1 container (8 oz) pineapple cream
cheese spread
1/3 cup chopped cooked ham
1/4 cup finely chopped yellow bell
pepper
1/4 cup finely chopped green bell
pepper
1/2 cup chopped fresh broccoli florets
1 tablespoon chopped red onion,
rinsed, patted dry
6 grape tomatoes or small cherry
tomatoes, quartered
1 Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased
. large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not
unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll
dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16
slices, slightly overlapping and in clockwise direction, around custard cup on
cookie sheet.
2 Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4
slices and slices from second can (total of 24 slices) slightly overlapping each
.
other and in counterclockwise direction, close to but not overlapping first ring.
Remove custard cup.
Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from
3
cookie sheet; carefully slide onto cooling rack. Cool completely, about 30
.
minutes.
Place wreath on serving tray or platter. Spread cream cheese spread over
4
wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and
.
refrigerate up to 4 hours before serving.
Allrecipes | Print Recipes
Page 1 of 1
Honey Walnut Shrimp
Submitted by: Celia
Rated: 5 out of 5 by 66
members
Prep Time: 15
Minutes
Cook Time: 15
Minutes
Ready In: 30
Minutes
Yields: 4
servings
"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy
sauce topped with sugar coated walnuts"
INGREDIENTS:
1 cup water
1/4 cup mayonnaise
2/3 cup white sugar
1/2 cup walnuts
1 pound large shrimp, peeled
and deveined
4 egg whites
2 tablespoons honey
2/3 cup mochiko (glutinous rice
flour)
1 tablespoon canned
sweetened condensed milk
1 cup vegetable oil for frying
DIRECTIONS:
1. Stir together the water and sugar in a small saucepan. Bring to a boil
and add the walnuts. Boil for 2 minutes, then drain and place walnuts on
a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until
it has a pasty consistency. Heat the oil in a heavy deep skillet over
medium-high heat. Dip shrimp into the mochiko batter, and then fry in
the hot oil until golden brown, about 5 minutes. Remove with a slotted
spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and
sweetened condensed milk. Add shrimp and toss to coat with the sauce.
Sprinkle the candied walnuts on top and serve.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Printed from Allrecipes.com 12/19/2007
http://allrecipes.com/Recipe-Tools/Print/PrintFull.aspx?RecipeID=93234&servings=4
12/19/2007
RecipeDetail
Page 1 of 2
Creamy Lemon Squares
Prep Time:
Total Time:
25 min
2 hr 53 min
Makes:
16 servings, one square each
20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than
Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup
flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto
bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well.
Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining
2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
Kraft Kitchens Tips
How to Easily Sprinkle with Powdered Sugar
Measure powdered sugar into fine-meshed wire strainer, then shake over dessert.
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http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=104737&ctx=&pf=true
4/29/2008
Planet Hollywood's Cap'n Crunch Chicken
2-1/2 cups Captain Crunch Cereal
1 cup Corn flakes
1 egg
1/2 cup milk
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast, cut in 1-oz. tenders
Vegetable oil for frying
HONEY-MUSTARD SAUCE
1/2 cup mayonnaise
2 Tablespoon honey
1 Tablespoon prepared mustard
1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set
aside.
2. Stir together the flour, onion and garlic powders and black pepper; set aside
3. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess
flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
4. Bake at 325° for 1 hour.
5. For sauce, combine all ingredients and mix well.
Yield: 4 to 6 servings
Oriental Salad
1 bag cabbage
1 bag romaine lettuce
1 bag shredded lettuce
julienne carrots
6 chopped green onions
¼ - ½ cup almonds
¼ - ½ cup sesame seeds
2 pkgs ramen noodles
½ - ¾ cup oil
2 Tbsp red wine vinegar
2 tsp accent
1 tsp salt and pepper
4 Tbsp sugar
1 can mandarin oranges
brown almonds and seeds in 325 oven for 5-7 minutes
crush ramen noodles
mix top elements for salad
mix in dressing and oranges
Cheese Potato Puff
12
2
1 1/4
1/3
1-2
2
medium potatoes, peeled and cubed
cups shredded cheddar or swiss cheese, divided
cups milk
cup butter softened
tsp salt
eggs, beaten
Directions:
Place the potatoes in a saucepan and cover with water. Cover and bring to boil. Cook until
tender. Drain and mash. Add 1 - 3/4 cup cheese, milk, butter and salt. Cook and stir over low
heat until cheese and butter are melted. Fold in eggs. Spread into a greased 13 X 9 baking dish.
Bake uncovered 350 for 25 - 30 minutes. Sprinkle with remaining cheese. Bake 5 minutes
longer or until brown.
Teriyaki Pineapple Pork Chops
Marinade
¼ cup firmly packed brown sugar
¼ cup soy sauce
¼ t garlic powder
1 (8oz) can pineapple slices in it’s own juice, drained, reserving juice
Pork Chops
4 center cut pork chops, 1” thick
In small bowl, combine all marinade ingredients except pineapple slices; mix well. Place
chops in marinade in 12x8 inch (2 qt) glass baking dish or plastic bag; turn to coat. Cover
dish or seal bag; refrigerate 6 – 8 hours, turning once.
Heat grill. When ready to bbq, drain chops; reserve marinade. Grill chops – brushing
frequently with marinade.
Place pineapple slices on grill last 8 minutes of cooking; cook until thoroughly heated,
turning once and brushing with marinade. Discard any remaining marinade. To serve,
place pineapple slices on top of pork chops.
Chi Chi's Sweet Corn Cake
Page 1 of 1
Chi Chi's Sweet Corn Cake
CDKitchen http://www.cdkitchen.com
Category: C - Copy Cat Restaurant Recipes
Serves/Makes: 9 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
1 cup all-purpose flour
1 cup corn flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream (can use non-fat)
1/3 cup milk
1/4 cup butter or margarine, softened
Directions:
In a bowl, combine the dry ingredients. In another bowl, combine egg, sour cream, milk, and butter. Stir into dry
ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees for 20 to 30 minutes or
until a toothpick comes out clean. Serve warm.
Recipe Location: http://www.cdkitchen.com/recipes/recs/512/Chi_Chis_Sweet_Corn_Cake35763.shtml
Recipe ID: 18038
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2007 CDKitchen, Inc.
http://www.cdkitchen.com/recipes/print.php
11/10/2007
Beef and Bean Chimichangas on Yahoo! Food
Page 1 of 2
Beef and Bean Chimichangas
PREP TIME: 15 min.
COOK TIME: 30 min.
SERVES: 8
INGREDIENTS
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack
cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
NUTRITION INFO
Per Serving
Calories: 836 kcal | Carbohydrates: 88 g | Dietary Fiber: 9 g | Fat:
35 g | Protein: 40 g | Sugars: 6 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
COOKING DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain
excess grease, and add the onion, bell pepper, and corn. Cook for
about 5 more minutes, or until vegetables are tender. Stir in the
taco sauce, and season with chili powder, garlic salt and cumin,
stirring until blended. Cook until heated through, then remove from
heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each
of the tortillas. Spoon the beef mixture down the center, and then
top with as much shredded cheese as you like. Roll up the tortillas,
and place them seam-side down onto a baking sheet. Brush the
tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden
brown. Serve with lettuce and tomato.
Yield: 8 servings
Technology in partnership with
http://food.yahoo.com/recipes/allrecipes/36766/beef-and-bean-chimichangas/print
9/17/2007
Fettuccine Alfredo
1.
2.
3.
4.
5.
6.
7.
8.
4 ounces PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup milk
1/4 cup butter or margarine
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
8 ounces fettuccine, cooked, drained
1/8 teaspoon ground nutmeg
1.
2.
Mix cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in
medium saucepan; cook on low heat until cream cheese is melted and mixture is well
blended.
Toss with hot fettuccini. Sprinkle with nutmeg.
Yield: 4 servings
Baked Potato Soup
4 Large baking potatoes (about 2 3/4 lbs)
2/3 cup butter
2/3 cup flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
1 cup (8 oz) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked, crumbled
1 cup (4 oz) shredded cheddar cheese
Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube (can cook
day before).
In large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk.
Bring to a boil; cook and stir for two minutes or until thickened. Remove from heat; whisk in sour
cream. Add potatoes and green onions. Garnish with bacon and cheese.
Meat Loaf with Brown Sugar-Ketchup Glaze
Glaze
1/2 cup ketchup
4 t brown sugar
4 t cider or white vinegar
Meat Loaf
2 t vegetable oil
1 medium onion
2 cloves garlic
2 large eggs
1/2 t dried thyme
1 t salt
1/2 t ground black pepper
2 t Dijon mustard
2 t Worcestershire sauce
1/4 t hot pepper sauce(Tabasco)
1/2 cup whole milk
2 pounds meat loaf mix(50% beef, 25%pork, 25% veal)
2/3 cup crushed saltine crackers(about 16)
1/3 cup minced fresh parsley
6 to 8 ounces thin sliced bacon
1.mix ingredients for glaze in a small saucepan and set aside.
2. Heat oven to 350 degrees. Heat oil in a medium skillet. Add onions and garlic; sauté' until softened, about 5
minutes. Set aside to cool while preparing the remaining ingredients.
3.Mix the eggs with the thyme, salt, black pepper, mustard, hot pepper sauce and milk in a medium bowl. Add
the egg mixture to the meat in a large bowl along with the crackers, parsley, and cooked onions and garlic; mix
with a fork until evenly blended and the meat mixture does not stick to the bowl.
4.Turn the mixture onto a clean work surface . With wet hands, pat the mixture into a loaf shape approx. 9"x5".
Place on a foil lined rimmed baking sheet. Brush with half of the glaze, then arrange the bacon slices , crosswise
over the top, overlapping slightly to cover the entire surface of the loaf.
5. Bake the loaf until the bacon is crisp and the internal temp registers 160 degrees, about 1 hour. Simmer
remaining glaze to thicken slightly. Cool at least 20 minutes. Slice meat and serve with remaining glaze.
Apple Crisp Recipe - Joyofbaking.com
Page 1 of 1
Apple Crisp Recipe
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of
the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie
plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make eight
individual ramekins.) Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter,
oats, and nuts) in a food processor and process until the mixture is crumbly
(looks like coarse meal) and there are no large pieces of butter visible. (This
can also be done with two knives or your fingertips.) Set aside while you
prepare the filling.
For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl , along with the berries and lemon zest (if using), and add
Topping:
the brown sugar. Gently combine and then transfer to your prepared baking
dish Spread the topping evenly over the apples.
1/2 cup (70 grams) all purpose flour
Bake for approximately 30-40 minutes (20- 25 minutes for individual ramekins)
or until the topping is golden brown. Remove from oven and place on a wire 1/4 cup (50 grams) granulated white sugar
rack to cool for about 30 minutes before serving.
1/4 cup (55 grams) light brown sugar
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers
and reheat before serving.
Makes 4 servings.
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/4 cup (30 grams) chopped walnuts or pecans
Filling:
2 1/2 pounds (1.2 kg) or 6 cups peeled and sliced
Granny Smith Apples or other firm tart-tasting apple
1 cup fresh blackberries or raspberries (optional)
Zest of 1 lemon (optional)
1 - 2 tablespoons (12-25 grams) light brown sugar
http://www.joyofbaking.com/printpages/AppleCrispprint.html
5/22/2008
Slow & Easy BBQ Ribs
2
1
1
lb. boneless ribs
med onion, sliced
garlic clove, minced
Sauce
2/3
cup bbq sauce
1/3
cup plum jam
Directions:
Spray 4-6 quart slow cooker w/ nonstick cooking spray. Place ribs, onion and garlic in cooker.
Cover: cook on low for 8-10 hours.
Drain & discard juices. In measuring cup, combine bbq sauce & jam. Mix well. Pour over ribs.
Cover and cook on high for an additional 25-30 minutes.
Spinach Salad with Strawberries
1 lb. fresh spinach
1 c sliced strawberries
1 c walnuts (or pecans) sautéed in 2 T butter
1 small red onion chopped
1 avocado
1 c water chestnuts
1 banana sliced (mandarin oranges)
Dressing
½ c sugar
½ T dry mustard
1 t salt
1/3 c white wine vinegar (rice vinegar)
1 (6oz) can frozen juice (lemon or orange)
1 c oil
2 T poppy seeds
Clean spinach & dry. Cook sugar, mustard, salt, vinegar, juice, oil and seeds over med
heat until sugar is dissolved. Toss spinach, strawberries, nuts, onion and avocado with
cooled dressing. Throw in mandarin oranges.
Mexican Lasagna on Yahoo! Food
Page 1 of 2
ADVERTISEMENT
Mexican Lasagna
PREP TIME: 20 min.
COOK TIME: 30 min.
SERVES: 8
INGREDIENTS
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups TACO BELL HOME ORIGINALS
Thick 'N Chunky Salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas, divided
1 (16 ounce) container BREAKSTONE'S or
KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 (2.25 ounce) can small pitted ripe olives,
drained
NUTRITION INFO
Per Serving
Calories: 365 kcal | Carbohydrates: 29 g | Dietary Fiber: 3 g | Fat:
17 g | Protein: 23 g | Sugars: 2 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
COOKING DIRECTIONS
1. Preheat oven to 375 degrees F. Brown meat in large skillet on
medium heat; drain. Return meat to skillet. Add onions and
peppers; cook until crisp-tender, stirring occasionally. Add salsa,
corn and seasonings; mix well.
2. Layer one third of the meat mixture and one half each of the tortillas
and cottage cheese in 13x9-inch baking dish. Repeat layers; cover
with remaining meat sauce. Sprinkle with Cheddar cheese and
olives.
3. Bake 30 min. or until heated through.
Yield: 8 servings
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37 REVIEWS
http://food.yahoo.com/recipes/kraft/52167/mexican-lasagna/print
2/15/2008
Mexican Lasagna on Yahoo! Food
Page 2 of 2
Add INS
Laurie B - July 2, 2007 02:13:10 PM PST
I used a Taco Bell seasoning pack instead of the picante, and I
also added in a can of Ranch Styles Beans and a can of Rotel,
and I topped it of with sour cream, picante, and sliced
avocado. Absolutely Scrumptious!! It is also good with flour
tortillas!!
Not too bad....
Kristen - March 5, 2007 08:30:28 AM PST
The first time I made this I followed the recipe to a "T" and it
was very sloppy and messy. The second time I made it I used
taco seasoning instead of all the salsa and it was FANTASTIC.
If I make it again, I will definitely skip the salsa. Otherwise it
is a great recipe!
I WILL MAKE FOR MY
GRANDCHILDREN
kingsdaughter122000 - July 2, 2007 01:53:48 PM PST
But instead of cottage cheese (which I loathe), I would use
low fat ricotta and I would also use a Kraft Mexican Mix
cheeses, also no olives for me, but everything else works!
Excellent Recipe
verob19%40sbcglobal.net - April 6, 2007 02:21:15 PM PST
This is a great recipe. I have done this receipe several times
and I Love It. I use a blend of cheeses to top off the Mexican
Lasagna.
Yum!
raidybaby - February 13, 2007 07:37:41 PM PST
This was easy and delicious! I doubled the onions, added
garlic and ground red pepper, and left out the green peppers
and olives. I thought by the picture that the tortillas were
going to be firm, but they got soft, more like a tamale. If you
don't let it cool, it will not form squares and will
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2/15/2008
RecipeDetail
Page 1 of 2
Cheesy Manicotti Prep Time:
Total Time:
40 min
1 hr 25 min
Makes:
7 servings, two stuffed shells each
1 pkg. (8 oz.) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (15 oz.) part-skim ricotta cheese
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese,
divided
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained
2 cups spaghetti sauce
PREHEAT oven to 350°F. Spray large
nonstick skillet with cooking spray.
Add mushrooms and garlic; cook 5
min. on medium heat, stirring
frequently. Remove from heat. Beat
egg whites lightly in medium bowl.
Add mushroom mixture, spinach,
ricotta cheese and half each of the
mozzarella and Parmesan cheeses;
mix well. Spoon evenly into
manicotti shells.
PLACE in 13x9-inch baking dish
sprayed with cooking spray. Cover
with spaghetti sauce.
BAKE 40 min. or until heated
through. Top with the remaining
mozzarella and Parmesan cheeses;
continue baking 5 min. or until
mozzarella cheese is melted.
Kraft Kitchens Tips
Makeover - How We Did It
We've recreated this Italian classic using better-for-you ingredients to save you 140 calories and 15g of fat, including 6g of sat fat per
serving. We substituted part-skim ricotta and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese. Then, we added spinach and
mushrooms to the filling so we didn't need as much cheese.
Substitute
Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese and KRAFT 100% Grated Romano Cheese for the Parmesan
cheese.
Substitute
Substitute frozen chopped broccoli for the spinach.
(82)
http://kraftfoods.com/kf/Recipes/RecipeDetail?recipe_id=108696&pf=true
3/8/2008
RecipeDetail
Page 2 of 2
Calories
340
Total fat
11 g
Saturated fat
6 g
Cholesterol
30 mg
Sodium
640 mg
Carbohydrate
37 g
Dietary fiber
4 g
Sugars
6 g
Protein
23 g
Vitamin A
110 %DV
Vitamin C
30 %DV
Calcium
60 %DV
Iron
15 %DV
Healthy Living Information
Good source of calcium
Low Calorie
Good source of vitamin A or C
Generally Nutritious
Diet Exchange
2 Starch,1 Vegetable,2 Meat (L),1 Fat
Nutrition Bonus
Calcium is a key nutrient for bone health at any age. The combination of ricotta and 2% mozzarella cheeses provides calcium
this delicious, low calorie meal. As an added bonus, the spinach is high in vitamin A.
http://kraftfoods.com/kf/Recipes/RecipeDetail?recipe_id=108696&pf=true
3/8/2008
Chicken-stuffed Shells
18 uncooked jumbo pasta shells
¾ cup lightly packed chopped fresh basil leaves
3 cups diced cooked chicken breast (about 1 lb)
1 cup small curd cottage cheese
1 egg
2 cups tomato pasta sauce
1 10 oz container refrigerated Alfredo sauce
½ cup grated Parmesan cheese
Heat oven to 350. Spray 9X13” glass baking dish with cooking spray. Cook and drain
pasta shells as directed on pkg.
In med bowl, mix ½ cup of basil leaves, the chicken, cottage cheese and egg. Spoon
about 1 heaping T mixture into each cooked shell.
Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled
shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with
Parmesan cheese. Cover tightly with foil.
Bake 35-45 minutes or until sauce is bubbly and shells are hot. Sprinkle with remaining
basil.
Caesar Chicken Wraps
1 (7.5-oz) pkg. complete Caesar salad mix
1 cup chopped cooked chicken
4 (8-9 inch) garden vegetable flour tortillas (or just regular)
2 T shredded fresh Parmesan cheese
Crush croutons from salad mix; set aside. In large bowl, combine remaining Caesar salad
mix, dressing and chicken; mix well.
Wrap tortillas in moist paper towels. Microwave on high for 15 – 20 seconds or until
warm.
Spoon salad mixture evenly onto center of warm tortillas; spread within 1 inch of edges.
Sprinkle each with shredded cheese and crushed croutons. Fold sides over.
Tortellini w/ Broccoli & Mushrooms
1 9oz. pkg cheese filled tortellini
¼ cp chicken broth
3 T olive oil
4 cps sm broccoli florets
1 8oz pkg fresh quartered mushrooms
½ t oregano
¼ t salt
¼ t pepper
Cook tortellini to desired doneness as directed on pkg. Drain; keep warm.
Meanwhile, in large skillet, combine chicken broth & 2 T of the oil.
Add broccoli. Cook over med heat 3-5 minutes or until broccoli is crisp-tender,
stirring frequently. Stir in mushrooms, oregano, salt & pepper. Cook 4-6 minutes or
until mushrooms are tender.
Stir in tortellini and remaining 1 T oil. Cook an additional 2-4 minutes or until
thoroughly heated, stirring frequently.
Carrot Soup
7 Tbsp. butter
10 carrots, grated
1 large onion, sliced
1/2 tsp. salt
pinch of thyme leaves
10 cups chicken broth
1/3 cup raw rice
black pepper to taste
red pepper (cayenne) to taste
In a large saucepan, melt 3 tablespoons butter and add grated carrots, sliced onion, salt, thyme &
pepper to taste.
Cover the pan with a buttered piece of wax paper and the lid and steam the vegetables for 10
minutes.
Add chicken broth & bring the liquid to a simmer.
Sprinkle in rice and simmer the soup for 35 minutes.
Put the soup into a blender (1/2 to 3/4 full) and puree until smooth.
Return pureed soup to pan and reheat.
Add 4 tablespoons butter, salt, pepper, and red pepper to taste.
Serves 10
Can be easily frozen.
Crab Linguini
1/2
1/2
1
1/2
2
1
1/2
2
2
1/2
1
8
1
2
cup chicken broth
cup white wine
cup half and half
cup Carnation Evaporated Milk
teaspoons butter, softened
tablespoon flour
pound crab
tablespoons parsley, chopped
tablespoons green onions, chopped
teaspoon salt
tablespoon lemon juice
ounces Refrigerated Linguine
tablespoon butter
tablespoons Parmesan cheese, grated
Prep time:
Cook time:
5 mins
30 mins
Directions:
In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the
heat and slowly whisk in half and half and evaporated milk, stirring constantly until blended.
Return to the heat and simmer until the mixture is reduced to 1-1/3 cups.
Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture.
Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley,
chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated
through.
Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and
grated parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.
Stuffed Green Peppers
PREP TIME
COOK TIME
READY IN
30 Min
30 Min
1 Hr
INGREDIENTS
•
•
•
•
•
•
•
•
•
•
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped with juice
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Colby/Jack cheese. Reserve ¼ cup.
DIRECTIONS
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and
remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle
salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.
Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice,
1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or
until rice is tender.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the
beef and rice mixture, and place peppers open side up in a baking dish.
4. Sprinkle tops of peppers with reserved cheese.
5. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and
bubbly.
Mac and Cheese
2 cups elbow macaroni
¼ cup butter
chopped onion
½ tsp salt
¼ tsp pepper
¼ cup flour
1 ¾ cups milk
8 oz Velveeta
cook noodles as directed
cook and stir butter, onion and salt and pepper over medium heat until onion is slightly tender.
Stir in flour, cook over low heat, stirring constantly until mixture is smooth and bubbly.
Remove from heat, stir in milk.
Heat to boiling, stirring constantly, boil and stir 1 minute.
Stir in cheese until melted.
Cheezy Ham and Scalloped Potatoes
3 medium potatoes, sliced thin
2 medium onions, sliced and separated into rings
1 tsp salt
1/2 tsp pepper
1/2 cup milk
3 tbsp flour
1 can cheddar cheese soup
1 1/2 cups grated cheese
3 cups cooked, diced ham
Layer half the potatoes and half the onions in a baking dish. Sprinkle with half the salt and
pepper. In a jar with a tight-fitting lid, combine milk and flour until completely blended. In a small
saucepan, cook stirring constantly, until thickened. Stir in soup and cheese until cheese is
melted. Pour half of cheese mixture over potatoes and onions. Sprinkle with half the ham.
Repeat layers. Bake at 300 for 2-2.5 hours or until the potatoes and onions are tender. Do no
bake at too hot a temp and do not undercook.
Chicken & Rice
2 c raw minute rice
Mix 1 can each:
Cream of mushroom
Cream of chicken
Cream of celery
Can of water
1 stick melted butter
Mix ½ of this with rice & put in greased 9X13 pan.
Lay chicken over this & put remaining soup over chicken.
Bake uncovered 3 hours @ 275.
Mandarin Orange Jello Salad
2 sm. box orange Jello
1 sm. box tapioca pudding
2 sm. can mandarin oranges
8 oz. Cool Whip
Make Jello per package instructions, using juice from oranges as part of water required. Add
tapioca pudding when adding Jello mix when water boils but DO NOT add additional water.
Let set completely.
Mix in cool whip until creamy.
Fold in mandarin oranges.
Roasted Almond Tilapia
2 tilapia fillets (6 oz each)
¼ tsp salt
1 tbsp coarse-grained mustard
¼ c whole wheat bread crumbs
2 tbsp chopped unblanched almonds
paprika (optional)
lemon wedges (optional)
1. Heat oven to 450. Place fish on small baking sheet. Season with salt.
Spread mustard over fish. Combine bread crumbs and almonds. Sprinkle
over fish. Sprinkle fish with paprika, if desired.
2. Bake 8 to 10 minutes or until fish is opaque in center and flakes easily with
fork. Serve with lemon wedges.
Page 1 of 1
Strawberry S'More Tart
Plan to make two of these showstopping desserts. They'll be
asking for s'more!
Prep Time: 30 Min
Total Time: 1 Hr
Makes: 8 servings
User Rating:
INGREDIENTS:
Crust
1
1/4
1/4
cup graham cracker crumbs
cup sugar
cup butter, melted
Tart
10
2/3
1 1/2
1/2
8
oz. semisweet chocolate, chopped
cup whipping cream
cups thinly sliced strawberries
cup marshmallow creme
whole strawberries
DIRECTIONS:
1.
2.
3.
4.
5.
Heat oven to 350°F. In small bowl, combine all crust ingredients; mix well. Press mixture in bottom and up sides
of 9-inch tart pan with removable bottom or 9-inch pie pan. (If using tart pan, place on cookie sheet for easier
handling.) Bake at 350°F. for 10 minutes. Cool.
Meanwhile, in medium saucepan, heat whipping cream until bubbles form around edge of pan. Remove from
heat; add chocoalte and stir until melted. Cook over low heat until all of chocolate is melted, stirring constantly.
Cool 5 minutes or until lukewarm.
Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries.
Place marshmallow creme in microwave-safe bowl. Microwave on MEDIUM for 30 seconds or until softened. Stir
just until smooth. Quickly drop marshmallow creme by spoonfuls over chocolate layer. With tip of knife, swirl
marshmallow creme and chocolate to marble.
Arrange 8 strawberries evenly around edge of tart. Refrigerate at least 30 minutes before serving to set
chocolate.
NUTRITION INFORMATION:
1 Serving: Calories 420 (Calories from Fat 230); Total Fat 25g (Saturated Fat 15g); Cholesterol 45mg; Sodium
135mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 35g); Protein 3g Percent Daily Value*: Vitamin A 10%;
Vitamin C 30%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 2 Fruit; 5 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
http://www.pillsbury.com/Recipes/PrintRecipe.aspx?rid=13953
4/29/2008
Chuck Wagon Cheeseburger Skillet on Yahoo! Food###
Page 1 of 2
Chuck Wagon Cheeseburger Skillet
PREP TIME: 15 min.
COOK TIME: SERVES: 5
INGREDIENTS
4 slices bacon
1 pound lean ground beef
3 tablespoons chopped onion
3 tablespoons oil
2 1/2 cups frozen hash brown potatoes, thawed
1 (11 ounce) can Green Giant(R) Mexicorn(R)
Whole Kernel Corn, Red and Green Peppers,
drained
1 (4.5 ounce) can Old El Paso(R) Chopped
Green Chiles, drained
1/2 cup barbecue sauce
2 cups shredded Cheddar cheese
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
1 (16.3 ounce) can Pillsbury(R) Grands!(R)
Refrigerated Buttermilk, Southern Style or
Reduced-Fat Buttermilk Biscuits
NUTRITION INFO
Per Serving
Calories: 914 kcal | Carbohydrates: 68 g | Dietary Fiber: 5 g | Fat:
57 g | Protein: 39 g | Sugars: 13 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
COOKING DIRECTIONS
1. Heat oven to 400 degrees F. Cook bacon until crisp; drain on paper
towel. Crumble bacon; set aside.
2. In 12-inch cast iron or ovenproof skillet, cook ground beef and
onion over medium heat until beef is thoroughly cooked, stirring
frequently. Drain. Place beef mixture in medium bowl; cover to keep
warm.
3. Add oil to same skillet. Heat over medium-high heat until hot. Add
potatoes; cook 3 to 5 minutes or until browned, stirring constantly.
Add cooked ground beef mixture, corn, chiles, barbecue sauce,
cheese, salt and pepper; mix well. Cook until thoroughly heated,
stirring occasionally. Sprinkle with bacon.
4. Separate dough into 8 biscuits. Arrange biscuits over hot mixture.
5. Bake at 400 degrees F for 16 to 24 minutes or until biscuits are
http://food.yahoo.com/recipes/pillsbury-bakeoff/11462/chuck-wagon-cheeseburger-skillet/print
3/17/2008
Chuck Wagon Cheeseburger Skillet on Yahoo! Food###
Page 2 of 2
deep golden brown and bottoms are no longer doughy.
Yield: 5 servings
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3/17/2008
Pineapple-Teriyaki Chicken
Prep Time: 35 min; Start to Finish: 40 min
Makes: 4 servings Nutrition Information
1/2 cup purchased teriyaki baste and
glaze
1/4 cup pineapple preserves
1 tablespoon lime juice
2 tablespoons chopped fresh
cilantro
4 boneless skinless chicken breasts*
1/2 teaspoon black and red pepper
blend
1/4 teaspoon salt
4 slices (3/4 inch thick) fresh
pineapple
1 Heat gas grill or coals. In small saucepan, mix teriyaki glaze, pineapple preserves
and lime juice. Cook over low heat, stirring occasionally, until preserves are
.
melted. Stir in cilantro.
2
Sprinkle all sides of each chicken breast with pepper blend and salt.
.
3 When grill is heated, place chicken on gas grill over medium heat or on charcoal
grill over medium coals. Cook 10 minutes, turning once.
.
4 Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in
single layer on foil. Brush each with teriyaki mixture.
.
After chicken has cooked 10 minutes, place foil with pineapple on grill next to
5
. chicken. Brush chicken with teriyaki mixture. Cook 5 to 10 minutes longer or until
chicken is fork-tender and juices run clear, brushing occasionally with teriyaki
mixture. Cut pineapple slices into wedges, if desired.
6 Heat any remaining teriyaki mixture to boiling. Serve warm mixture with chicken
and pineapple.
.
*To broil chicken breasts, place on broiler pan; broil 4 to 6 inches from heat 15 to 20 minutes, turning once
and adding pineapple to pan during last 5 minutes of cooking time.
Creamy Garden Vegetables with Pasta
12. oz uncooked spaghetti
2 tsp oil
2 medium zucchini, cut in half lengthwise, thinly sliced
1 medium yellow pepper, cut into thin stripes
1 medium red pepper, cut into thin stripes
1 small onion, cut into thin wedges
3 cups small fresh broccoli florets
¼ cup water
1 (10oz) container refrigerated four cheese pasta sauce
Cook spaghetti to desired doneness. Drain; cover to keep warm
Heat oil in large skillet over med-high heat until hot. Add zucchini, bell peppers &
onions; cook & stir 2 minutes. Add broccoli & water; cover and simmer 4-6 minutes or
until veggies are crisp-tender, stirring occasionally.
Place two cups of veggie mixture in container with tight-fitting lid or resealable plastic
bag; refrigerate for frittata recipe.
Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for
3-4 minutes or until thoroughly heated, stirring occasionally. Serve over remaining hot
cooked spaghetti.
Pork Chops w/ Apples and Stuffing
6 boneless pork chops
1 Tbls olive oil
1 pkg crushed stuffing mix
1 can apple pie filling with cinnamon
In a skillet, brown pork chops in oil over med-high heat.
Meanwhile, prepare stuffing according to package directions.
Spread pie filling into a greased 9X13 dish.
Place chops on top; spoon stuffing over chops.
Cover & bake 350 for 35 minutes.
Uncover & bake 10 minutes longer.
Crispy Parmesan Chicken Breasts on Yahoo! Food
Page 1 of 1
Crispy Parmesan Chicken Breasts
PREP TIME: COOK TIME: SERVES: 6
INGREDIENTS
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup seasoned dry bread crumbs
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
6 boneless, skinless chicken breast halves
3 tablespoons butter or margarine melted
NUTRITION INFO
Per Serving
Calories: 225 kcal | Carbohydrates: 3 g | Dietary Fiber: 0 g | Fat:
10 g | Protein: 27 g | Sugars: 0 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
COOKING DIRECTIONS
1. Preheat oven to 400 degrees F. Mix cheese, crumbs and
seasonings in shallow dish.
2. Dip chicken in butter; coat with cheese mixture. Place in greased
15x10x1-inch baking pan.
3. Bake 20 minutes or until chicken is cooked through.
Yield: 6 servings
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http://food.yahoo.com/recipes/kraft/57527/crispy-parmesan-chicken-breasts/print
2/12/2008
rat-a-too-ee for you-ee | Smitten Kitchen
Page 1 of 4
Monday, July 9, 2007
rat-a-too-ee for you-ee
Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when
you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a
pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled
colors they served to the haughty and (spoiler!) soon-humbled restaurant critic.
I can’t believe how well this worked out. I also can’t believe I cooked a cartoon dish created by an imaginary rat. But I
can believe I’ll be making this again tomorrow, because it’s delicious, seasonal, and an incredible cinch to make.
We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’
market close-up, so the timing couldn’t be better. And aside from some needling parchment paper origami and fineslicing of vegetables (which, as we well know, with my new BFF is frighteningly easy, although the rankings are more
http://www.smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee
12/19/2007
rat-a-too-ee for you-ee | Smitten Kitchen
Page 2 of 4
like Deb’s thumbnail: 0, Mandoline: 1 right now), you need a minimum of dishes and time to get this together. Not bad
for something showy enough for a dinner party ta-da, right?
There are a lot of things not traditional about this version of ratatouille–the lack of herbes de province, that it’s baked and
that we ate it with both couscous and a dollop of soft goat cheese–but if you’re like me, and the chunkier authentic stuff
has never done it for you, it’s time for this re-creation.
And here is where I will introduce you to d’oh!-moment number two-thousand-seventy-four: Guess what the New York
Times ran in their Dining section last month? The recipe for Thomas Keller’s Confit Byaldi, the accordion-fanned
version of ratatouille used in the movie! It’s available on their website, looks gorgeous, but although it’s fairly simple for
a French Laundry recipe, it’s a bit more involved than my recipe. Though I am sure I will try it one day, I’m almost glad
I didn’t see it first as I might not have gone out on my own to find my layered ratatouille nirvana. And wasn’t that the
whole theme of the movie in the first place?
http://www.smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee
12/19/2007
rat-a-too-ee for you-ee | Smitten Kitchen
Page 3 of 4
Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked
perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced
garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously
with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and
remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red
pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the
baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful
leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove
the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the
dish.
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rat-a-too-ee for you-ee | Smitten Kitchen
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Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with
some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the
tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your
choice of grain.
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12/19/2007
Page 1 of 2
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Pan-Seared
Salmon with
Fennel and Dill
Salsa
Crunchy fennel gives great
texture to this tomato-based
salsa, which is itself a zippy,
slightly sour complement to
sweet, seared salmon. Make
this dish a meal by serving it
with some whole-wheat
couscous and a glass of
rose.
Ingredients
1 large tomato, chopped
1 cup finely chopped fennel, (about 1/2
bulb, stalks trimmed)
2 tablespoons minced red onion
2 tablespoons minced dill
1 tablespoon red-wine vinegar
1/2 teaspoon salt, divided
1 pound salmon fillet, skinned (see Tip)
Freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
Directions
1. Combine tomato, fennel, onion, dill,
vinegar and 1/4 teaspoon salt in a
medium bowl.
2. Cut salmon into 4 equal portions,
sprinkle with the remaining 1/4 teaspoon
salt and pepper. Heat oil in a large
nonstick pan over high heat until
shimmering but not smoking. Cook the
salmon, skinned-side up, until golden
brown, 3 to 5 minutes. Turn the salmon
over and remove the pan from the heat.
Allow the salmon to finish cooking off
the heat until just cooked through, 3 to 5
minutes more. Serve immediately with
the salsa.
Nutrition Information
Per serving
Calories: 289
Carbohydrates: 4g
Fat: 20g
Saturated Fat: 3g
Monounsaturated Fat: 10g
Protein: 23g
Cholesterol: 67mg
Dietary Fiber: 1g
SERVES: 4
PREP TIME: 30 minutes
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE
GUIDELINES:
Low Calorie
Low Carb
Low Sat Fat
Low Sodium
High Potassium
Heart Healthy
Healthy Weight
provided by
RECIPE TIPS:
Tip: To skin a salmon fillet:
Place it on a clean cutting
board, skin-side down.
Starting at the tail end, slip
the blade of a long, sharp
knife between the fish
flesh and the skin, holding
the skin down firmly with
your other hand. Gently
push the blade along at a
30 degree angle,
separating the fillet from
the skin without cutting
through either. Or have
your fishmonger do it for
you.
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11/30/2007
Page 2 of 2
Potassium: 610mg
Sodium: 373mg
Nutrition Bonus: Selenium (60% daily
value), Vitamin C (32% dv), omega-3s.
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test
Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different
number of servings from the original. Also note that scaling only applies to the ingredient
measurements: no adjustment is made to the recipe instructions, so pan sizes and
cooking times and ingredient amounts referred to in the text of the recipe only apply to
the original number of servings.
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11/30/2007
Smothered Buttermilk Chicken with Peas over Biscuits
1 lb. boneless skinless chicken thighs, cut into ¾ inch pieces
3 med carrots, sliced
1/3 cup chopped onion
½ cup water
2 Tbs butter
¼ tsp salt
¼ tsp pepper
1 bay leaf
1 (1.2 oz) pkg. roasted chicken gravy mix
1/3 cup buttermilk
2 tsp flour
1 cup Green Giant frozen sweet peas, thawed, drained
1 (10 oz) can (5 biscuits) buttermilk biscuits
In slow cooker, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf;
mix well.
Cover; cook on low setting for 6 – 8 hours.
About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and
discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and
peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an
additional 10 – 15 minutes or until peas are cooked.
Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
Strawberry Spinach Salad With Poppy Seed Dressing
Fresh spinach leaves
Hard boiled eggs
Bacon, fried and crumbled
Sliced strawberries
DRESSING:
2 c. sugar
2 tsp. dry mustard
3 1/2 tsp. salt
1/2 c. finely chopped onion
1 1/4 c. vinegar
2 1/3 c. salad oil
3 tsp. poppy seeds
Combine all ingredients for dressing in blender and blend. Pour into a container and refrigerate.
Keeps well. Makes about 1 quart. Delicious over Spinach Salad!
Spaghetti Pie
6
2
¼
1
1
4
8
oz. spaghetti, cooked and cooled
eggs, lightly beaten
cup Parmesan cheese
cup sour cream
lb. ground beef, cooked and drained
oz. mozzarella cheese, grated
oz. spaghetti sauce
Directions:
Combine spaghetti, eggs, and Parmesan. Pour mixture into 9” pie plate. Cover with sour cream,
beef and sauce. Top with cheese. Bake 350 for 25 minutes
Chicken Crunch Casserole
Chicken - as much as you need
1
can cream of chicken
1
can cream of mushroom
1/2
cup mayonnaise
2/3
cup mushrooms
2 -15 oz cans cut asparagus - drained
1/4
cup olives
5
oz can sliced chestnuts - drained
Salt & pepper
Directions:
Mix together. Crush Triscuts on top. Bake 350 for 45 minutes, uncovered.