Monday, October 25, 2010

Spicy-Peanut Turkey Noodles

Spicy-Peanut Turkey Noodles

Ingredients:

8  ounces whole wheat spaghetti
3/4  cup  fat-free, less-sodium chicken broth
1/2  cup  natural-style peanut butter (such as Smucker's)
5  tablespoons  low-sodium soy sauce, divided
1 tablespoon rice vinegar
1  tablespoon  chile paste with garlic (such as sambal oelek)
1 cup shredded carrots
1  tablespoon  minced peeled fresh ginger
2  garlic cloves, mince
1 cup edemame
l lb ground turkey


Marinate turkey with



To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.

Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add carrots and a small amount of water, cook until softened.  Add garlic, ginger, edemame, and turkey to pan; sauté 5 minutes or until turkey loses its pink color. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Toss noodles with turkey mixture.

Based on this recipe.  

Tuesday, October 19, 2010

Southwest Pasta Bake

Southwest Pasta Bake

Ingredients:

12 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 teaspoon dried oregano
1 can corn, drained
1 pound lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Cook pasta according to package directions.

Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk.

Saute corn and garlic over med high heat 5-10 minutes.  Add beef and cook until brown.  Stir in the salsa, tomato sauce, tomato paste, oregano, chili powder and cumin; bring to a boil. Stir in olives.  Reduce heat; simmer, uncovered, for 5 minutes. Stir in the cream cheese mixture.

Pour pasta in baking dish.  Stir in meat mixture and half of the cheese.

Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Based on this recipe.

Creamy Ranch Crock Pot Chicken

Creamy Ranch Crock Pot Chicken

Ingredients:

1 can cream of chicken soup
2 tbsp ranch dressing mix
2-3 cloves garlic, pressed
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried parsley
1 1/2 tbsp white wine vinegar
1 lb chicken breasts
1 bag frozen broccoli
8 oz cream cheese, cubed

Combine first six ingredients in the slow cooker.  Add chicken breasts and toss to coat.  Cook on high 3 hours.  Stir in cream cheese, add broccoli, and cook another hour.

Serve over pasta.

Based on this recipe.

Lightened up:

Replace soup with a cup of white wine.  An hour before it is done, mix a couple tbsp of cornstarch with some cool water, broth, or wine.  Pour the cornstarch into the slow cooker.  Add the chicken and cook 3 hours.   Stir in 3 oz of cream cheese or leave out entirely.  Add the broccoli and cook another hour.

Tuesday, October 12, 2010

Slow Cooker Meatballs

Slow Cooker Meatballs

Ingredients:

Sauce:
1 jar pasta sauce
1 28 oz can diced tomatoes
4 cloves garlic, minced
1/2 onion, diced
sprig rosemary
1/2 cup red wine
1/4 cup balsamic vinegar

Meatballs:
1 1/2 pounds ground beef
1 egg, beaten
1/2 cup fresh grated Parmesan cheese
1 cup whole wheat bread crumbs
1/2 tsp dried parsley
1/2 tsp fresh ground pepper
1/4 tsp dried oregano
2 tbsp balsamic vinegar
1/2 onion, finely diced
4 cloves garlic, finely minced

Combine the ingredients for the sauce in the slow cooker.  Combine the ingredients for the meatballs in a bowl and mix well.  Form the meat mixture into very smooth balls and drop into the sauce.  Cook on low 6-8 hours.

Serve over whole wheat spaghetti.

Inspired by this recipe.

Monday, October 11, 2010

Recipe List - Chicken

Recipe List - Chicken

African Chicken Stew
Apricot Mustard Chicken
Balsamic Chicken
BBQ Chicken
Berbere Chicken and Green Beans
Burmese Chicken Curry
Cape Malay Chicken Curry
Chicken and Apples
Chicken and Beans Adobo
Chicken and Pear Curry
Chicken and Whole Wheat Dumplings
Chicken Cacciatore
Chicken Curry
Chicken Divan
Chicken in Spiced Coconut Sauce
Chicken Lettuce Wraps
Chicken Paprikash with Lemon and Olives
Chicken Parmesan
Chicken Picante
Chicken Pot Casserole
Chicken Vindaloo
Chicken Satay Stir-Fry
Chicken Tangine with Vanilla
Chicken Tika Masala
Chicken with Artichokes and Capers
Chicken with Cider and Bacon
Chicken with Ginger-Blueberries
Chicken with Peaches
Chicken with Provencal Sauce
Chicken with Spices and Almonds
Ecuadorian Chicken Stew
Fiesta Chicken and Rice
Honey Sauced Chicken
Jeweled Quinoa
Kerala Chicken Stew
Lemon Chicken Pasta Skillet
My Chapchae
New Mexican Shredded Chicken
Pineapple, Coconut Curry
Raspberry Barbecue Chicken
"Russian" Apricot Chicken
Slow Cooked African Chicken
Slow-Cooked BBQ Chicken
South Carolina BBQ
Spiced Orange Chicken
Spicy Chicken Fingers
Spicy Garlic Lime Chicken
Spicy Ginger Chicken and Broccoli
Spicy-Honey Chicken
Spicy Italian Chicken
Spicy Sweet and Sour Chicken
Swiss Chicken and Broccoli Bake
Thai Peanut Chicken
Tuscan Chicken
Walnut Crusted Chicken with Apple Chutney
White Bean and Chicken Chili


Last updated 10/11/10

Buttered Parmesan Rice

Buttered Parmesan Rice

Ingredients:

3 cups water
1 1/2 cups brown rice
1/4 cup butter
1 1/2 cups grated parmesan cheese

Bring water to boil.  Add rice and reduce heat to 2-3.  Cook for 30 minutes.  Stir in butter and cheese. 

Recipe from here.

Walnut Crusted Chicken with Apple Chutney

Walnut Crusted Chicken with Apple Chutney

Ingredients:

Nonstick cooking spray
4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper, to taste
2 T all-purpose flour
2 egg whites, lightly beaten
1/2 cup seasoned whole-wheat dry bread crumbs
1/4 cup chopped walnuts, chopped into fine pieces
2 McIntosh apples, peeled, cored and diced
1/4 cup water
2 tbsp minced red onion
2 tbsp raisins
2 tbsp red-wine vinegar
1/2 tsp cinnamon

Preheat oven to 425° F. Coat a large baking sheet with nonstick spray.

Rinse chicken breast halves with water and pat dry. Place chicken between 2 pieces of plastic wrap and, using the bottom of a heavy skillet, rolling pin or meat mallet, pound to 1/2-inch thickness. Salt and pepper both sides of chicken. Place flour in a shallow dish, add chicken and turn to coat both sides. Shake off excess flour. Place beaten egg whites in a shallow dish, add chicken pieces and turn to coat.

In a shallow dish, combine bread crumbs and walnuts. Press chicken into walnut mixture and turn to coat both sides. Transfer chicken to prepared baking sheet and spritz the surface with nonstick spray. Bake 15 minutes, making sure that chicken is cooked through.

Meanwhile, to make the chutney, bring next 6 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and simmer 10 minutes, until apples are broken down and mixture is thick (for a thicker mixture, mash apples at this point with a fork or potato masher).

Recipe from here.

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

Ingredients:

Topping:
2 pounds sweet potatoes
1 cup milk
1/2 cup grated Parmesan cheese

2 lbs ground beef
2 cups chopped onion
2 cups frozen mixed veggies
3 garlic cloves, minced
1/2 cup crushed tomatoes (or diced)
2 tbs steak sauce
2 tbsp tomato paste

Optional spices for meat:
1/4 tsp chili pepper
1/4 tsp paprika
dash nutmeg
1/4 tsp cumin
1/8 tsp ginger

Pre-heat oven to 400 degrees.

Boil the tomatoes until tender.  Mash and mix with milk and cheese.

Heat oil in a skillet.  Add garlic and onion and saute a few minutes.  Add beef and brown.  Add the veggies and remaining ingredients.  Cook until warm. 

Poor skillet into a sprayed baking dish. Top with mashed potatoes. 

Bake for 30 minutes or until thoroughly heated.

Based on this recipe.

Sweet Potato and Bacon Baked Pasta

Sweet Potato and Bacon Baked Pasta

Ingredients:

4 tbsp fresh rosemary, minced
3 cups cubed sweet potato
4 slices turkey bacon, diced
1 shallot, diced
8 ounces twisted pasta
2 tbsp whole wheat flour
2 cups milk
3/4 cups shredded sharp provolone
1 cup frozen peas
1/3 cup fresh grated Parmesan cheese

Pre-heat oven to 425 degrees.

Toss sweet potato with olive oil and rosemary.  Bake until tender.  Put into a bowl.

Turn oven up to 450 degrees.

Cook pasta and add peas for the last 2 minutes of boiling.  Drain and add to bowl. 

Cook bacon and shallots.  Add to bowl.

Melt butter into a pan and add flour.  Whisk for a few minutes and then pour in milk while still whisking.  Add provolone and stir until melted.   Pour over contents of bowl and stir well.

Pour bowl into a sprayed baking dish, sprinkle with Parmesan cheese, and bake 10 minutes until bubbly.

Honey Sauced Chicken

Honey Sauced Chicken

Ingredients:

1/2 cup honey
1/4 cup soy sauce
1 tsp onion powder
1/8 cup ketchup
1 clove garlic, minced
1 squirt sriracha
1/4 cup chicken broth
1 lb chicken breast
1 bag frozen broccoli

Combine everything but chicken and broccoli in slow cooker and mix together.  Add chicken and toss to coat.  Add broccoli.  Cook on high 3 hours if chicken is frozen. 

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

From here.

Tuscan Chicken

Tuscan Chicken

Ingredients:

1 1/2 pounds chicken breast, bite sized pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, the chicken pieces, and crushed cloves of garlic.

Brown chicken  and remove.

Add vinegar to the pan. Let it cook off.

Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat  to finish cooking chicken through.

This recipe is from Rachel Ray.


Adapted for Slow Cooker:

Combine broth, onion, garlic, wine, vinegar, and rosemary in slow cooker.  Add chicken.  Add 1 cup chopped carrots and 1 cup frozen peas.  Cook on high 3-4 hours if chicken is frozen.

Serve with Buttered Parmesan Rice.

Cheeseburger Pasta

Cheeseburger Pasta

Ingredients:

1-1/2 cups uncooked whole wheat elbow pasta
1 lb pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 tbsp tomato paste
1 teaspoon steak seasoning
3/4 cup shredded reduced-fat cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, tomato  paste, and steak seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. 

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

From here.

This recipes is great with some finely diced yellow squash and baby bella tomatoes added in with the onion.

Beer Braised Brisket

Beer Braised Brisket

Ingredients:

1/4 cup orange juice
1 tsp onion powder
4 garlic cloves, halved and smashed
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
1/4 tsp cayenne pepper
2 1/4 pounds brisket
2 cans pinto beans, drained and rinsed

Combine first seven ingredients in slow cooker.  Add brisket, toss to coat, and leave fat side up.  Pour beans around brisket.  Cook on low at least 10 hours.

Serve with tortillas, cheese, guacamole, and salsa.

Adapted from this recipe.

Thursday, October 7, 2010

Lemon Chicken Pasta Skillet

Lemon Chicken Pasta Skillet

Ingredients:

1/2 tsp pepper
1/2 tsp lemon peel
1/4 tsp coriander
1/4 tsp dried thyme
2 cups chicken broth
1 cup water
1 small onion, diced
2 tbls. lemon juice
2 oz. cream cheese

1/2 cup Parmesan cheese
12 oz. whole wheat angel hair spaghetti noodles

1 package frozen broccoli, thawed

In large pan, sprinkle chicken with first four ingredients. Cook chicken until no longer pink. Take chicken out of pan and set aside. In same pan, add onion, saute until translucent. Add in chicken broth and water. Break spaghetti noodles into 3rds and add to pan. Bring to boil and cook noodles until soft. Add cream cheese and lemon juice stirring until cheese is dissolved. Add in chicken and broccoli, top with cheese. Cover and simmer about 3-4 minutes until heated through and cheese is melted. Serve.

Based on this recipe. 

Chicken and Whole Wheat Dumplings

Chicken and Whole Wheat Dumplings

Ingredients:

1 carton of chicken broth
2 cups water
2 bullion cubes
3/4 pound skinless, boneless chicken breast halves
1 bag baby carrots
1/2 cup whole wheat pastry flour
1/2 cup whole-wheat flour
4 tsp baking poweder
4 tablespoons freshly grated Parmesan cheese
4 tablespoons skim milk
2 large egg
Salt and freshly ground pepper
4 tbsp flour
3 tbsp butter

Bring the broth, water, and bullion cubes to boil.  Add in the chicken and carrots.  Simmer 20 minutes.  Remove chicken and shred.  Bring broth back to boil.  Mix the pastry flour and next seven ingredients together in a bowl.  Drop spoon fulls of the dough into the boiling broth.  Cook 10 minutes.  Melt butter in a small skillet and mix in flour.  Cook for a few minutes then mix into broth.  Add chicken.  Serve.

Inspired by this recipe.