Easy & Delicious Chicken Noodle Soup

A recipe from MeckMom -- she says it takes only 30 minutes -- looks pretty basic, but I like the addition of the herbs and I've got to give those noodles a try! (From Walmart in the pasta aisle)

Ingredients:

10 cups water
10 cubes of chicken boullion (canned chicken stock works too but it’s a little more expensive)
1 tsp or so of McCormicks Herb Chicken Seasoning (garlic & herb flavor)
3/4 cup chopped yellow onion
2 cups peeled carrots, chopped
2 cups chopped celery
1/2 lb. extra wide homestyle noodles (I like Das Dutchman Essenhaus – you can find them in the pasta aisle of WalMart)
3 boneless, skinless chicken breasts
Salt to taste (I like ground sea salt)
Ground pepper to taste

Directions:

1.  Chop onions, carrots and celery (I usually save myself a little time by doing this steps while the kids are at school.  I chop everything, throw it all in a big ziploc bag and then stick it in the fridge until dinnertime).

2.  Pour water into large soup pot and heat on high.  Once it reaches a rolling boil add the bouillon cubes, stir until dissolved.  It should look like this…

3.  Turn the burner down to medium and add in the McCormick’s seasoning (if you can’t find this particular brand, just use any chicken seasoning that has a garlic & herb flavor).  I don’t really measure it, I just shake it into the pot until the top of the broth is lightly covered.

4.  Add in the onions, carrots and celery and let simmer for about 5 minutes.  It should look like this…

5.  Add in the noodles (you’ll need about half the package) and stir.  Allow pot to simmer for 15 minutes stirring occasionally.

5.  Add in the whole chicken breasts and let simmer for about 5 minutes.

6.  Pull out the cooked chicken breasts and seperate them into large chunks with two forks (you could chop them if you’re in a hurry, but I like the texture of the big hunks of torn chicken).

7.  Add the chicken back into the pot and simmer for a few more minutes (or until your noodles are cooked through).  Add salt and pepper to taste.

Print Page

Honey Wheat Bread

I got this recipe from MeckMom and it looks delicious.  (Visit her site for step by step with pictures instructions)

She says....

"I tried out and adapted several different wheat bread recipes and finally settled on this one for three basic reasons.  1 – It’s made entirely from food storage ingredients (no refrigerated items needed).  2 – The finished product is good for sandwiches or toast.  3 – It freezes really well so I can make four loaves in one batch and have enough to last the entire week.

This recipe uses both wheat and bread flour.  If you like your bread more dense, you’ll want to increase your wheat flour.  If you prefer it fluffy, reduce your wheat flour and add a bit more bread flour.  I make mine in my Bosch mixer, if you’re using a KitchenAid you might want to half the recipe.  I’m not sure how much dough those machines can handle.

Ingredients

4 cups warm water (110 degrees or so)
1 Tbsp sugar
2 Tbsp active dry yeast

2/3 cup sugar
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)

Directions

1. Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
2. Meanwhile, add 2/3 cup sugar to mixing bowl.  Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily).  Add salt and yeast mixture (it should be foamy) and blend lightly.
3. Add wheat flour one cup at a time and mix well.  I don’t really measure, I just keep adding wheat flour until the dough is thick, sticks to the beaters and starts to look like this…
   
4. Change to a dough hook attachment.  Add bread flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.  Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes).  Continue to dust with flour as needed.  It will look something like this…
   
5. Turn your oven to it’s lowest temperature (I use my warm setting) and move the rack down to a low position.  Grab a large bowl and coat it lightly with oil.  With floured hands, form a smooth and elastic ball with the dough and drop it in the bowl.  Flip dough ball once to coat the entire surface of the with oil.  Cover the bowl completely with plastic wrap.  It should look something like this…
   
   
6. Turn your oven off, then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).  It should look something like this when it’s finished…
   
7. Lightly grease 4 standard size bread pans (I prefer glass because it’s easy to see when the bread has cooked through by checking the browning on the bottom).  Punch down the dough.  Divide it into four even chunks.  Shape the sections into loaves by tucking the dough under itself.  Place the sections in the pans and return them to the warm oven (you may want to warm it up again – just be sure to turn it off before you put the loaves in).
   
8. Let the loaves rise until they double in size or are about 1-2 inches taller than the pans (about 30 minutes).
9. Pull loaves out of the oven and preheat to 365.  Place loaves back in the oven and bake for 25 to 30 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil (I use a disposable oven liner because it’s faster and easier to work with).
   
10. Once your bread is cooked through, take pans out of the oven and place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing (5 minutes if the smell of fresh baked bread is making your stomach growl and you can’t stand to wait any longer).
    

Doesn’t that look delicious?  Just wait until you cut yourself a thick slice in the morning and slather it with strawberry freezer jam.  It’s great way to kick off your day.  I promise, once you get the hang of making this each week, you’re family will never want to go back to store-bought again

Print Page

Herbed Oatmeal Bread

From Home Based Mom:

Herbed Oatmeal Bread

2 C water

1 C rolled oats

3 Tbsp butter

3 3/4 to 4 3/4 C all-purpose flour

1/4 C sugar

2 tsp salt

2 pkg. Active dry yeast

1 egg

Herb Butter

1 Tbsp grated Parmesan cheese

1 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp garlic powder

6 Tbsp butter, melted

Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.

 In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes.  Cover with a towel and let rest for 15 minutes.

 Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.

 Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.

 Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough

  In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.

 Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

Print Page

The Cake Mix Doctor

A sampling from the new book....
The Cake Mix Doctor Returns!

Liza's CornBread

Cornbread

Albers yellow cornmeal ½ cup
1 ½ c flour
2/3 c sugar
1 tbsp baking powder
½ tsp salt
1 ¼ c milk
2 large eggs
1/3 c vegetable oil
3 tbsp melted butter

Mix dry ingredients. Add wet ingredients and blend. Pour into muffin tins or cast iron skillet with hot oil.


Print Page

Liza's Ground Beef Recipe

Liza’s Chili

GROUND BEEF RECIPE:
2 lbs ground beef sautéed with onion, 1 tsp garlic, salt and pepper. Drain then peel and grate 1 potato into mixure. Add 1 cup water. Simmer 3-5 minutes. For taco meat—add taco seasoning and 1 can Herdez salsa verdea. You can leave out the potato for taco meat.

½-1 lb ground beef
Chili beans in their sauce—3 big cans or 5 small cans (great value or western family)
1 can drained kidney beans
1 can Herdez salsa verde
1 can diced petite tomatoes

Mix together and simmer.
Print Page

test

Hey Shanell,

I'm just checking what I can do. Found a cute picture from a few years ago.

Print Page

Sour Cream Enchiladas

Prepared by Jennifer Cassar

Ingredients:

4 or 5 boneless, skinless chicken breasts
1 can Cream of Chicken Soup (10 3/4 oz)
4 medium cans diced chili's
1 15oz Sour Cream
1 large block Pepper Jack Cheese
2 Cups Fiesta Blend Shredded Cheese
10 flour tortillas
1 Tbsp. Cummin Seasoning
1 small yellow onion (optional)
1/2 cup skim milk
1 Tbsp Garlic Salt ( to boil chicken in)

Preheat oven to 350. Boil chicken breasts in water and garlic salt. Shred cooked chicken and sprinkle with Cummin seasoning. In a medium sauce pan, mix chili's, cream of chicken soup & sour cream. Gradually add milk to thin the mixture. Simmer on low heat. Layer each tortilla with 1 tbsp. of the soup mixture, shredded pepper jack cheese and chicken. Roll and place in single file rows in a 13 x 9 inch baking dish. Use the remaining soup mixture to cover the tops of the tortillas. Top with shredded fiesta blend cheese and bake covered for 35 min. Remove from heat and cool 5 min. before serving.

Print Page

Banana Nut Pancakes -- in a Bag!

Prepared by Heidi Diller, RD Albertsons Nutritionist
www.albertsons.com

(Recipe courtesy of California Raisins)

Serves 6
INGREDIENTS:

Pancakes
1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Maple Raisin Topping
1/2 cup maple syrup
1/4 cup California raisins
1/4 teaspoon ground cinnamon

PROCEDURE:

Place banana in large resealable plastic bag and squeeze to mash. Add remaining pancake ingredients; seal and knead to mix well. Snip corner off bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles or happy faces, as desired. Cook over medium heat for about 3 minutes on each side, until lightly browned.
For topping, combine ingredients in small bowl and microwave on HIGH for 30 seconds till warm.
Nutrition Facts per serving: Calories 380 (8% from fat); Fat 3.5g ;
Cholesterol 0mg; Protein 10g; Carbohydrates 81g; Fiber 8g; Iron 3mg; Sodium 370mg; Calcium 229mg

Bloom All Year!

Blooming Perennials

Publish at Scribd or explore others: How-to-Guides & Manu gardening

Manadarin Orange Chicken

Marinade:

3 T frozen oj concentrate, thawed

3 T lower sodium soy sauce

1 T freshly minced garlic

1 T hot sesame oil

1 T chili garlic sauce or chili paste

3/4 C canned unsweetened mandarin oj in juice

6 trimmed chicken breast (4 oz each)

Marinade chicken for at least 6 hours or overnight.

Bake in preheated 400 oven in 11 x 7 glass dish covered in foil for 25-30 minutes.

183 cal, 27 protein, 7 carb, 4 fat, 

source:  biggest loser family cookbook

source:  biggest loser family cookbook

Print Page

Bananas and Cream English Muffin

1/2 light muligrain or ww english muffin (8g fiber like Thomas), toasted

1 1/2 ts light cream cheese

1/2 med banana, cut in slices

pinch of cinnamon

95 cal, 4 prot, 20 carb, 2 fat, 5 fiber

source:  biggest loser family cookbook

Print Page

English Muffin Melt

1 light mulitgrain or ww english muffin (8 grams fiber per muffin -- like Thomas'), halved and toasted

1 oz (1/2 c )finely shredded Cabots 75% light cheddar cheese

2 (1/3 " thick) slices beefsteak tomato

Top muffin halves with cheese then tomato slice.  Broil in preheated oven until cheese is bubbly.

serves 1

168 cal, 15 protien, 26 carb, 4 fat, 8 fiber

source:  biggest loser family cookbook

Print Page

Strawberry Breakfast Banana Split

1 1/2 Ts ff sugar free hot fudge

1 small banana peeled and halved

1/2 C ff, sugar free vanilla yogurt

1/3 C chopped fresh strawberries

1 T hi fiber lo sugar cereal like grape nuts

Heat fudge (micro or double boiler)

Arrange banana halves in small dish .  Top with yogurt in middle then strawberries and cereal.  Drizzle fudge over top.

serves 1

195 cal, 5 protien, 46 carb, >1 fat, 5 fiber

source:  biggest loser family cookbook

Print Page

Cherry Pineapple Smoothie

1/2 C frozen unsweetened "sweet" cherries

1/2 C frozen pineapple chunks

1/2 C frozen mango cubes

1/2 C ff milk

1/4 C ff, sugar free vanilla yogurt

1 tsp honey

Blend until smooth - serves 1

232 cal, 9 protein, 51 carb, >1 fat, 5 fiber

Print Page

Subtly Strawberry Oatmeal

1 C water

pinch of salt

1/2 c old fashioned oats

1/2 tsp vanilla

1 1/2 T 100% fruit strawberry preserves

Bring water and salt to boil, add oats, reduce to medium heat and cook stirring occassionally for 5-7 min.  Stir in vanillar.  Cover,removed from heat and let sit 5 minutes.  Stir in preserves and serve.

226 cal, 7 protien, 42 carb, 3g fat, 4g fiber

Source:  Biggest Loser Cookbook

Print Page

Banana Cream of Wheat

4 C water

1/8 tsp salt

3/4 C uncooked original (2 1/1 min) Cream of Wheat

1 C mashed ripe banana (about 2 small)

1 tsp cinnamon

8 packets splenda

4 T crunch hi fiber, low sugar cereal (like Grape Nuts)

Bring water and salt to a boil.  Add Cream of Wheat, stirring constantly until well blended. Return to boil and reduce heat to low.  Simmer, stirring constantly for 2-3 minutes or until thickened.  Remove from heat, add remaining except top with crunchy cereal.

204 calories, 4 protein, 46 carb, >0 fat, 4 fiber

Print Page

Norah's menu plan

Norahs Menu Plan

Publish at Scribd or explore others: Recipes & Menus

Print Page

Peeling a Potato

Print Page

Freezer Group Sites

Rexburg Frozen Dinner Club

Girlfriends on the Go 

Print Page

Broccoli & Cheddar Mini Fritattas

Make a Smilebox recipe

Print Page

Alligator Smoothie

Source: Melissa Teemont

8 loosely packed cups of baby spinach
1/4 c water
3 frozen bananas
2 1/2 c frozen fruit (peaches and pineapple or your choice)
1/4 C agave nectar or sugar

Blend until smooth

Print Page

1600 meal plan

1600 calorie meal plan

Publish at Scribd or explore others: How-to-Guides & Manu Health & Medicine plan calories

Print Page

Zonya at PBS

Just came across her site. Looks like she has some great healthy recipes posted there and I found this pdf document as well.

Fast Meals & Quick Snacks- A Cookbook for Teenagers

Publish at Scribd or explore others: How-to-Guides & Manu Recipes & Menus health diet

Print Page

Italian Vegetable Soup

Soup is a great way to boost your intake of fluid and antioxidants in one fell swoop--especially if it's low in sodium and loaded with vegetables, as this one is.
Source: Prevention

TIME: 1 hour 15 minutes
SERVINGS: 12

2 Tbsp olive oil
2 med onions, finely chopped (about 1 c)
2 med carrots, finely chopped (about 1 c)
1 rib celery, thinly sliced (about 1/2 c)
6 cloves garlic, minced (about 2 Tbsp)
3 med tomatoes (about 1 lb), finely chopped, or 1 can (14.5 oz) diced tomatoes
2 cartons (32 oz each) fat-free chicken or vegetable broth
1 Tbsp chopped fresh oregano or 1 tsp dried
1 Tbsp chopped fresh basil or 1 tsp dried
1 Tbsp chopped fresh thyme or 1 tsp dried
1/2 sm head cabbage, finely shredded (about 2 c)
1 c bulgur
1 can (16 oz) no-salt-added white beans, such as cannellini or great Northern, rinsed and drained
1 can (16 oz) no-salt-added red or black beans, rinsed and drained
1/4 c chopped fresh flat-leaf parsley

1. Heat oil in a stockpot over medium-high heat. Add onions, carrots, and celery and cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute or until golden. Do not brown.

2. Add tomatoes, broth, oregano, basil, and thyme and bring to a boil. Add cabbage and bulgur and reduce heat to a simmer. Cook 20 to 30 minutes or until bulgur is tender. Stir in beans and simmer 5 minutes longer. Season with parsley.

Nutritional info per serving 142 cal, 6 g pro, 23 g carb, 6 g fiber, 3.5 g fat, 0.5 g sat fat, 0 mg chol, 362 mg sodium

Oregano, used to flavor this soup, contains up to 20 times more antioxidant power than other herbs, according to recent studies

Print Page

Key West Chicken-Avocado Sandwiches

Whole grains, healthy proteins, and tummy-trimming MUFAs (monounsaturated fatty acids) transform your favorite sandwiches By Miriam Rubin for Prevention Magazine

TIME: 15 minutes
SERVINGS: 4

1 c mashed Florida avocado (MUFA), about 1 med
1 Tbsp freshly squeezed limejuice (about 1/2 lime)
1/2 tsp green pepper sauce (we used Tabasco), optional
1 c baby spinach
10 oz grilled or roasted chicken breast, sliced (about 2 c)
1 mango, peeled, pitted, and sliced (about 1 c)
4 sm whole grain rolls (2 oz each), split

1. Combine avocado, lime juice, and green pepper sauce, if using, in small bowl. Spread top and bottom halves of rolls with 2 tablespoons each of the avocado-lime mixture.

2. Layer 1/4 cup of the spinach, one-quarter of the chicken, and 1/4 cup of the mango on bottom halves. Top with other halves of rolls.

Nutritional Info Per Sandwich 367 cal, 29 g pro, 41 g carb, 8 g fiber, 11 g fat, 2.5 g sat fat, 60 mg chol, 355 mg sodium

Flat Belly Bonus: When buying rolls, check the calorie count (aim for 150 to 180) on the nutrition label. It's easy to overdo it on bread--even the whole wheat kind!
Print Page

Kneaders Key Lime Tarts

Source: Good Things Utah - check the site for video of these being made

Last Update: 4/02/09 4:58 pm

Prepared by Tami Vincent, Kneaders Bakery

"Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes. The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe. "

Ingredients

½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 3” tart shells
Preparation

1. It’s easiest to remove the lime zest from whole limes so start with that.

2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.

3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.

4. Beat in the milk, then juice and set aside at room temp till it thickens.

5. Preheat oven to 325 degrees.

6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.

7. Remove from the oven and cool to room temp.

8. Refrigerate for at least three hours until well chilled.

9. Serve with whipped cream topping and decorate with a lime wedge.

Makes 8 Tarts


Print Page

Beef Chimichangas

source: Pantry Meals

Easy Fried Burritos
2 cans roast beef with gravy
1/2 package Lawry's taco seasoning
1 (7oz) cans green chilies (or green chili salsa by Ortega, if desired)
2 to 3 tablespoons of salsa--mild or hot, you decide
2 shakes of Worcestershire sauce
8 to 10 flour tortillas (room temperature for easier folding)
Oil or shortening for frying
Mix first five ingredients together in medium saucepan. Simmer about a half hour, breaking up meat and stirring every few minutes. Place a large spoonful onto each tortilla. Fold over the bottom, then one side, then the top of the tortilla. Roll, securing with a toothpick if necessary. Fry in hot oil on all sides until crispy and golden. Drain on paper towels. Serve with salsa and sour cream, if desired.
Homemade tortillas:
2 cups all-purpose or whole wheat flour
1 teaspoon salt
1/4 cup shortening
3/4 cup hot water
Mix together flour and salt. Cut in the shortening using a pastry blender or crisscrossing two knives. Add water and mix until combined. Separate dough into ping-pong shaped balls. Roll with rolling pin in between waxed paper, or flatten between two sheets of waxed paper and two glass pie dishes. Cook over medium heat until one side begins to bubble and underside is turning the slightest gold. Turn for a few seconds to allow other side to get just slightly golden around the bubbles.Print Page

Six Can Chicken Tortilla Soup

Source: Pantry Meals

Six Can Chicken Tortilla Soup (serves 6)
1 (15 oz) can corn, drained
1 (15 oz) can black beans with liquid
1 (10 oz) can diced tomatoes with green chili peppers, drained
2 (14.5 oz) can chicken broth
1 (10 oz) can chunk chicken
Directions: Open cans and dump all ingredients into a pot. Heat until boiling. Reduce heat and simmer 5 to 10 minutes, or until everything is heated through. Enjoy!
Serving suggestions: Serve with crushed tortilla chips and shredded cheese. You could also top this with a spoonful of sour cream if desired.Print Page

Storing Cheese

I heard tonight that you can store cheese - dipped in wax-- on your pantry shelf -- okay, I was told it would last forever, but it seems it might be more like 18 months.

The basic idea is to use cheese wax (or one person used food grade paraffin) and dip 1/2 - let dry then dip the other 1/2. Do at least 3 coats.

Points to remember:
1. store in the size you will use
2. wash and reuse the wax
3. make sure every bit is covered
4. start with mild cheese as it will sharpen noticeably with age.

Here are a few links that teach about this technique:

iprepared.blogspot.com
adventures in self reliance

Or, if you find a great price, by the Tillamook already waxed cheese!

Print Page

Pantry Bag Meals

I got this idea from a soccer mom friend who got the recipes from her cousin (inlaw?).  Anyway.  She makes these bag meals by putting all the ingredients for 10 meals in a box and putting enough for 1 meal in an inexpensive gift bag.  Then when it comes meal time, you grab a bag and you are ready to go.  After dinner -- you refill the bag with more ingredients.

She has 10  each of 10 meals to make 100 meals  or about 3 months worth of dinners.  LOVE IT!  So simple and so organized!

Favorite Bagged Meals-1

Publish at Scribd or explore others: Recipes & Menus food storage

Print Page

Bajio Green Chili Chicken Quesadilla

Source: My Recipe Garden
These look to die for!

Visit her site for step by step instructions and recipe...

While you are there -- don't miss the Bajio Salad!


Print Page

Source: Good Things Utah

Roasted Pineapple

I large pineapple, peeled, cored and quarter
¼ cup butter, melted
2/3 cup packed brown sugar
Heat oven to 400 degrees. Line a baking pan/sheet with parchment paper or foil. Slice each pineapple quarter lengthwise into 4 thin strips and place on baking sheet. Drizzle with melted butter and sprinkle with brown sugar. Roast for 10 minutes. Turn over with tongs. Bake until juices are bubbling and pineapple is light gold, another 5 to 10 minutes. Set on wire rack to cool. Serve as strips or cut into chunks with vanilla ice cream.

Makes about 3 ½ cup roasted pineapplePrint Page

Roasted Vegetables with Maple and Ginger Glaze

Prepared by Heidi Diller www.Albertsons.com

Ingredients:

½ lb. carrots, peeled and cut into 2 inch chunks
½ lb. parsnips, peeled and cut into 2 inch chunks
½ lb. turnips, peeled cut into wedges
½ lb. Brussels sprouts, trimmed and halved
2- inch piece fresh ginger, peeled and cut into very thin slices
2 Tbs. butter, melted
1 tsp. grated fresh ginger
2 Tbs. pure maple syrup
Salt and pepper to taste
Heat oven to 425 degrees. Spread the vegetables and the sliced ginger in a large baking pan. Drizzle with butter and toss to evenly coat. Sprinkle with salt and pepper. Roast vegetables in oven, stirring a couple of times, until tender and browned in spots, about 30 minutes. In a small bowl, combine the maple syrup and grated ginger. Drizzle over the vegetables, toss to coat and roast for another 5 minutes. Serve warm.

Serves 4Print Page

MIMI'S CAFE Carrot Raisin Nut Loaf

Source:  MyRecipeGarden

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots
*
DIRECTIONS
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

Print Page

Super Easy Mac N Cheese

4 Servings
Prep: 10 minutes
Bake: 350 for 40 minutes

1 can (14 1/2 oz) chicken broth
1 C + 2 T uncooked elbow mac
3/4 C evap milk
2 T butter cut up
2 tsp AP Flour
1/4 tsp salt
1/4 tsp pepper
1 1/2 c cheese

In a 8 x 10 (or similar) casserole combine all but cheese and bake (cover with foil) at 350 for 40 minutes.

Stir after 15 minutes and gain after 30 minutes (hmmm how do you do that if it only is in there 40 min?)

Stir in cheese until melted

Print Page

Homemade Flour Tortillas

source: cooking-mexican-recipes.com

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky.

Kneading The Dough

Lightly flour a wooden cutting board and knead the dough.

Kneading is done by pushing the dough with the heals and palms



of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.

If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.

Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

Let the dough rest again for 10 minutes.

Rolling The Tortillas

Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.

Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.

Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!

Cooking The Tortillas

Back to the flour tortilla recipe...

Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Don't over cook it as you want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.

So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.
Print Page

Jicama and Black Bean Salad

Make this to go with Lime Chicken Enchiladas

by Lindsey Johnson

1 small jicama, peeled and cut into 1/4" dice
1 (15 oz.) can black beans, drained and rinsed well
1 red bell pepper, cut into 1/4" dice
1 cup yellow corn
4-5 green onions, sliced, white and tender green parts only
Juice of 1 lime
1-2 tsp. grapeseed or other flavorless oil (like canola)
coarse salt and black pepper, to taste
pinch of chili powder
1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.

Makes 4-6 servings as a side dish.

Print Page

Honey Lime Chicken Enchiladas

I really don't know who to give credit to for this recipe -- I think it has been passed through the blogs.  But, I'll post the link to phemomenon because I saw her make it on Good Things Utah today and I think she got the best reaction from the host that I've seen yet.  Must be good!  (From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)

To complete the meal, serve with Black Bean Jicama Salad and Lime Sorbet.

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.

Print Page

Festive Fusilli

From Good Housekeeping

This holiday-hued pasta dish delivers cancer-fighting lycopene in the tomatoes, roasted for extra benefit and sweetness. Broccoli adds a dose of heart-healthy fiber and vitamins.

INGREDIENTS
12 ounce(s) fusilli or rotini pasta
1 bag(s) (12 ounces) broccoli florets
1 pint(s) grape tomatoes
2 large garlic cloves, peeled and smashed with side of chef's knife
1 tablespoon(s) olive oil
1/4 cup(s) grated Pecorino Romano cheese

DIRECTIONS

1. Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
   
2. Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
   
3. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
   

COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450

NUTRITIONAL INFORMATION (per serving):  Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --

Print Page

WW Texas Beef Stew

Weight Watcher Magazine's version of the popular comfort dish!!

(image is generic -- but I had to have a picture!)

2¼ hours | 15 min prep

SERVES 4

1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large white onions, chopped
4 large carrots, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 jalapeno, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (28 ounce) can diced tomatoes
1 bay leaf
2 ears corn
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar

1. Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
   
2. Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
   
3. Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.
   

Per serving:  (2 1/2c):  347 cal, 6 g fat, 37 g carb, 8 g fib, 39 g protein, 

Points:  7

Print Page

Chipotle Mashed Potatoes

From the January/February 2008 issue of Weight Watchers Magazine, Chipotle Mashed Potatoes:

1 lb. red potatoes, scrubbed and cut into two-inch chunks
1/2 cup low-fat buttermilk
1/2 teaspoon chopped canned chipotles in adobo
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Bring the potatoes and cold, salted water to boil. Reduce heat and simmer until potatoes are fork-tender, about 10 minutes. Drain well.

Combine buttermilk, chipotle, salt and pepper, stirring until blended. Set aside.

Return potatoes to saucepan. Cook over low heat, stirring constantly until all liquid has evaporated. Remove from heat and slowly add the buttermilk mixture while mashing.

A 2/3 cup serving is just 1 point -- 98 calories, 1 grams of fat, 3 grams of fiber -- according to the recipe.


Print Page

Glazed Apple Strudel

Enjoy this delictable German favorite made delicious with fresh fruit and berries. A true fall favorite!
(from Weight Watchers Magazine, 9/07)

Preparation Time: 10 mins.
Cooking Time: 45 mins.
Serves: 4

Ingredients
1 Granny Smith or Winesap apple peeled & thinly sliced
1 Golden Delicious or Fuji apple peeled & thinly sliced
3 tbsp. granulated sugar
3 tbsp. dried cranberries or raisins
2 tbsp. all-purpose flour
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
3/4 tsp. cinnamon
1/8 tsp. salt
6 9 x 14 inch.sheets of phyllo thawed according to package directions
6 tbsp. confectioners sugar
2 tsp. apple cider

Directions
1. Preheat the oven to 350 degree. Spray a large baking sheet with nonstick spray.
2. To prepare the filling, combine the apples, granulated sugar, cranberries or raisins, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
3. As you work, keep the phyllo covered in plastic wrap to prevent it from drying out. Lay 1 sheet on a work surface lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with non-stick spray. Spoon the filling in a 3-inch-wide band evenly across the long side of the phyllo near you, leaving a 2-inch boarder on each short side. Fold the short sides over the filling and gently roll up the enclose the filling.
4. Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown about 45 minutes. Let cool on the baking sheet 15 minutes.
5. Meanwhile, to make the glaze, combine the confectioners' sugar and cider in a small bowl beat with a whisk until smooth. Drizzle over the strudel slice and serve warm.

Per serving: (1/4th of strudel): 201 cal, 1 g fat, 48 g carb, 2 g fib, 2 g prot,
POINTS: 4

Print Page

Whole Wheat Penne Genovese
From Good Housekeeping

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.

INGREDIENTS
12 ounce(s) whole wheat penne or rotini
1 1/2 cup(s) packed fresh basil leaves
1 clove(s) garlic
3 tablespoon(s) water
3 tablespoon(s) extra virgin olive oil
Salt and pepper
1/2 cup(s) freshly grated Parmesan cheese
1 small onion (4-6 ounces), chopped
1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 pint(s) grape tomatoes (red, yellow, and orange mix if available), each cut into quarters

DIRECTIONS

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  
• Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
  
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
  
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
  

Serves 6
Total time 30 minutes

NUTRITIONAL INFORMATION (per serving)
Calories 375, Total Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Sodium 435mg, Total Carbohydrate 59g, Dietary Fiber 9g, Sugars --, Protein 15g, Calcium --


Print Page