Hearty Potato Soup

Recipe Courtesy of Southern Living 1998

Ingredients

• 6  potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
• 2  medium onions, diced
• 2  carrots, thinly sliced
• 2  celery ribs, thinly sliced
• 2  (14 1/2-ounce) cans low-sodium fat-free chicken broth
• 1  teaspoon  dried basil
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 1/4  cup  all-purpose flour
• 1 1/2  cups  fat-free half-and-half
• Italian Bread Bowls

Preparation

Combine first 8 ingredients in a 4 1/2-quart slow cooker.

Cook, covered, at HIGH 3 hours or until vegetables are tender.

Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.

Nutritional Information

Calories:

207

Fat:

0.3g

Cholesterol:

0.0mg

Sodium:

365mg

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Meatball Sandwiches

Recipe Courtesy of Real Simple 2005

Ingredients

• 4 rolls of any kind
• 1 teaspoon olive oil
• 12 to 20 precooked meatballs (depending on size; 
• found in the freezer or refrigerator case in most grocery stores)
• 1 1/2 cups pasta sauce
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• pickle spears (optional)

Directions

1. Warm the rolls on a rack in a 250° F oven. Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes. 
2. Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan. Serve with the pickles, if desired.

Chicken Cutlets with Tomato saute

Recipe courtesy of Real Simple August 2008

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  Ingredients

  • 1 1/2 pounds small chicken cutlets (8 to 12)
  • kosher salt and pepper
  • • 2 tablespoons olive oil
    • 1 1/2 pints grape or cherry tomatoes
    • 3/4 cup dry white wine (such as Sauvignon Blanc)
    • 4 scallions, sliced
    • 2 tablespoons fresh tarragon leaves, chopped

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.

Lean Pulled Pork from a Pressure Cooker

Recipe courtesy of NoFoodLeftBehind.blogspot.com


 The real key to success for this is that the moist cooking in the pressure cooker really counteracts the lack of fat in the tenderloin. I loved this because I knew it was lean and yet it had just as much moisture as the regular pulled pork with all that fat from the butt.

Pulled Pork
Originally uploaded by Food Fanatic.

2 lb. pork tenderloin
2 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp chili powder
1 tsp. salt
1 tsp. pepper
1/4 cup water

In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Cook for 45 minutes at 15 psi. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired. Serve hot on rolls.

Adapted from “Speedy Pulled Pork” by Ronda L. Carnicelli athttp://www.seasoned.com

Gluten-Free Chocolate Chip Cookies

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke of Erie specializes in gluten-free cooking for gluten-intolerant families. Add nuts if you want. Makes 2-3 dozen.

Ingredients

1/2 cup butter (1 stick), softened

1/4 cup granulated sugar

1/3 cup brown sugar

1 egg

1 teaspoon vanilla

3/4 cup white rice flour

1/2 cup soy flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Dash of salt

12 ounces chocolate chips

Directions

Preheat oven to 375. Cream butter, sugars, egg and vanilla. Stir in flours, baking powder and soda and salt. Add chips. Drop spoonfulls on baking sheet. Bake 10 minutes, until brown.

Chicken Hobo

This is an easy-to-do recipe from the gluten-free section on allrecipes.com - one that can be assembled on Sunday for cooking on Monday. Chicken breasts and peppered bacon are sealed with potatoes, carrots and onions in individual foil pouches. Serves 4.

Ingredients

1 pound peppered bacon

3 medium potatoes, chopped

3 medium carrots, peeled and chopped

1 medium onion, chopped

4 skinless, boneless chicken breast halves

1/2 cup butter

Garlic salt to taste

Directions

In a skillet over medium-high heat, cook bacon until evenly brown. Drain, chop coarsely and set aside.

On 4 large squares of heavy-duty aluminum foil, evenly distribute potatoes, carrots and onion. Arrange chicken breasts over the vegetables and sprinkle with chopped bacon. Top each with 2 tablespoons butter and season with garlic salt. Fold foil over the ingredients and seal tightly.

Preheat an outdoor grill to medium-high heat or an oven to 350 degrees.

Place foil packets on the grill and cook for 10 minutes, then turn and cook for another 10. If cooking in the oven, bake 20-25 minutes.

Baked Crispy fish or Chicken

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke's solution to fried chicken (or fish) fingers is this baked version developed for people who are gluten-intolerant. Gluten-free cereals and bread crumbs are sold at Whole Foods, Vitamin Cottage and Wild Oats grocery stores. Serve with green beans and a tomato-cucumber salad. Makes 4 cups of coating.

Ingredients

3 cups Health Valley Rice Crunch 'Ems cereal

1 cup brown rice "bread crumbs"

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups olive oil (more, if needed)

1/2 cup butter, melted

2 lightly whisked egg whites

2 pounds raw chicken tenders or fish strips (cod, haddock, hake or sea bass)

Directions

Preheat oven to 350 degrees.

Place rice cereal in a food processor and process to desired consistency. Add brown rice crumbs, garlic powder, oregano, marjoram, thyme, salt and pepper, and combine ingredients.

Dip chicken (or fish) in olive oil, then butter, egg white (or water) and finally into bread-crumb mixture. Place chicken (or fish) on a nonstick cookie sheet and bake for 15-20 minutes or until crumbs are brown.

Gluten- Free Meatloaf

Recipe courtesy of Jennifer Kossman, originally from denverpost.com


I recently tried this meatloaf while staying with a friend of mine.  I don't like meatloaf but I really liked this one! And better yet for all those with wheat allergies, it is gluten -free.


1 1/2 pounds ground beef

2 eggs, lightly beaten

1/2 cup raw, grated potato

1/4 cup chopped onion

1/4 cup grated carrot

1/4 cup chopped celery

1/4 cup chopped green pepper

1/4 cup baby green peas

1 teaspoon gluten-free Worcestershire sauce

1/2 teaspoon kosher or sea salt

1 teaspoon freshly ground black pepper

1/2 cup vegetable juice

Directions

Preheat oven to 350.

Mix all ingredients by hand. Shape into a loaf in a flat casserole or loaf pan and bake for 45 minute to 1 hour, or until a knife inserted in the center comes out clean.

Oven Fried Chicken

Recipe Courtesy of Cooking Light, October 2006

I love this recipe because it gives you the flavor of fried chicken without all the grease.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

• 1  cup  low-fat buttermilk
• 2  large egg whites, beaten
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  cornmeal
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  chicken breast halves, skinned (about 1 pound)
• 2  chicken thighs, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  tablespoons  canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Nutritional Information

Calories:

450 (28% from fat)

Fat:

13.8g (sat 2.5g,mono 6.1g,poly 3.6g)

Protein:

43.5g

Carbohydrate:

35.3g

Fiber:

1.7g

Cholesterol:

109mg

Iron:

3.2mg

Sodium:

803mg

Calcium:

88mg

Warm Napa Cabbage Salad with Bacon, Blue Cheese and Apple

Add some chicken to this and you have a meal.

2 T. dijon Mustard
2 T. white wine vinegar
1 1/2 lb head Napa cabbage
1 8oz head radicchio
1/2 lg Granny Smith apple, 1/2 lg Gala apple, sliced
5 thick slices applewood bacon slices
1 c blue cheese
extra virgin oliive oil
salt and pepper

Whisk mustard and vinegar in small bowl for dressing, add salt and pepper.. Heat olive oil in large pot.  Add bacon and cook until crisp.  Add cabbage and radicchio; stir until wilted, about 1 minute.  Transfer cabbage mixture to large bowl.  Add mustard dressing, apple and cheese to bowl and toss.

Serves 4

Pears with Blue Cheese and Proscuitto

Recipe courtesy of Real Simple 2009

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• 2 pears (such as Bosc or Bartlett)
• 2 teaspoons fresh lemon juice
• 3 ounces blue cheese
• 6 ounces thinly sliced prosciutto
• 1 cup arugula

Directions

1. Core and slice the pears into 8 wedges each and toss with fresh lemon juice.
2. Cut the blue cheese into small pieces; cut the prosciutto in half lengthwise.
3. Roll up an arugula leaf, a piece of pear, and a piece of cheese in the prosciutto.

Spicy Kobacha Pumpkin Soup with Spaghetti Squash

Recipe Courtesy of Stella Ortega

This recipe was given to me by my mom who made it one time for everyone at work.  It was given rave reviews.

Olive oil ,   4 Tbsp butter,    2 medium onions, chopped ,      3 tsp minced garlic,  1/4 tsp crushed red pepper flakes,     2-3 tsp curry powder,      1/2 tsp coriander,    1 tsp thyme,      2 bay leaves,        2 tsp parsley,               1 tsp sage,    1/2 tsp cinnamon,    1/2 tsp nutmeg,    1/2 tsp allspice,    1/2 cup brown sugar,     2 cups milk,          1/2 cup heavy cream,   juice from 1 lemon,  pinch cayenne pepper,   salt and pepper to taste,   5 cups chicken or vegetable broth,  1 large Kabacha pumpkin (green round pumpkin),    1 spaghetti squash


Cut pumpkin and spaghetti squash in half, sprinkle with salt and pepper and olive oil.  cover with foil.  Cook in oven at 400 degrees for about 1 hour until soft.  Squash and pumpkin are done when you can push in softly.
After pumpkin is done, cool and scoop out, and set aside.  When spaghetti squash is done, cool and scape with a fork from top to bottom, so that the squash comes out stringy. Set aside.

Heat oil and butter in a sauce pan, add onions and garlic and cook until soft.  Add curry, coriander, thyme, parsley, sage, cinnamon, nutmeg, allspice for 1 minute.  Add pumpkin and broth and stir well.  Add bay leaf, cayenne pepper and crushed red pepper flakes.

Transfer soup, in batches to the blender or food processor.  Fill half way with soup and pulse a few times and then blend.  Return soup to saucepan.

With soup on low, add brown sugar and mix slowly, add milk while stirring to soup.  Add heavy cream and lemon.  If soup is too spicy, add more cream.  Salt and pepper to taste.  Remove bay leaf.  Add spaghetti squash and simmer for 15-20 minutes.

Creme Anglaise

1. Recipe Courtesy of foodandwine.com
2. Although this custard sauce only takes 10 minutes to make, it can easily overcook and curdle. It makes a wonderful dessert with served over berries and angelfood cake.
3. 
   
4. 2 cups half-and-half or whole milk
5. 1 vanilla bean, split lengthwise
6. 1/2 cup sugar
7. 4 large egg yolks, at room temperature

Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.

Buffalo Chicken Wraps

Recipe courtesy of All Recipes 2009

I LOVE Buffalo Chicken.  This is such an easy recipe and it can easily be adapted to a salad. Omit the hot sauce on some of the chicken and it is also great for the kids.  

• 3 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1/4 cup hot sauce
• 4 (10 inch) flour tortillas
• 2 cups shredded lettuce
• 1 celery stalk, diced
• 1/2 cup blue cheese dressing

1. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Marshmallow Snowflakes

Recipe courtesy of Martha Stewart 2008

I made these last year for teachers gifts and they absolutely loved them.  They also make a great hostess of extra something gift during the winter season.

• 2 envelopes (each 1 scant tablespoon) unflavored gelatin
• 1 1/2 cups sugar
• 2/3 cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• Vegetable-oil cooking spray

Directions

1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Ahi Bruschetta

Recipe Courtesy of Home Cooking the Costco Way

I tried this recipe for a holiday party we hosted and it was a big hit.  Very easy to prepare too!

8 oz fresh ahi tuna (with good red color)
2 Tbsp minced green onions
3 Tbsp mayonnaise
1 Tbsp seasoning: equal parts black,
white, red pepper and garlic powder
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds, toasted
1 Tbsp Chinese mustard



Baguette sliced into 1/2 in slices, lightly toasted
Pickled ginger and dill for garnish

Mince tuna with a sharp knife into 1/4 by 1/4 inch cubes (or as uniform in size as possible).

Place tuna in a bowl and add green onions,mayonnaise,seasoning, sesame oil, sesame seeds and mustard.  Stir to blend.

Mold the tuna into a small cup and garnish with dill sprigs.  Serve with toasted baguette slices and pickled ginger on the side.


Makes 8-10 servings

Egg, Bacon and Arugula Open-Faced Sandwiches

Recipe courtesy of Home Cooking the Costco Way

I always have a hard time deciding what to make guests for breakfast. 

 This recipe is easy and oh so good.

12 oz bacon

4 slices La Brea Bakery Whole grain loaf

7 large eggs

1/4 heavy cream

salt and pepper

2 Tbsp unsalted butter

1 large tomato, sliced

12 arugula leaves, stems discarded

Cook bacon in a nonstick skillet over medium heat until crisp.  Transfer to paper towels to drain.  Keep warm, covered.  Pour off fat from the skillet and wipe clean with paper towels.

Lightly toast the bread.

Whisk together eggs and cream, season to taste with salt and pepper.  Heat butter in the skillet over med-low heat.  Add the eggs and cook, stirring slowly, until just cooked through.

Place tomato slices on the toasted bread, followed by arugula and bacon.  Top with the scrambled and a few grindings of pepper.

Makes 4 servings

Cuban Braised Beef and Peppers

 

Recipe courtesy of Real Simple December 2009

1 28 oz can diced tomatoes, drained
2 red bell peppers, sliced 1/2 in thick
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
Salt and pepper
1 1/2 lbs flank steak, cut crosswise into thirds
1 cup long greain white rice
1 avocado, sliced
fresh cilantro leaves

In a 5 to 6 qt slow cooker, combine the tomatoes, peppers, onion, oregano, cumin 1 1/2 tsp each salt and pepper.  Nestle steak among the vegetables.  Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low 7 to 8 hours.

Twenty five minutes before serving, cook the rice according to package directions.

Using two forks, shred the beef and mix it into the cooking liquid.  Serve with the rice and top with the avocado and cilantro.

Smoked Gouda Macaroni and Cheese

Recipe courtesy of The Best of Cooking Light, 2004


This classic is updated from the original version.  You can use regular Gouda, Swiss, or any other cheese that melts well.  This is my favorite mac n cheese recipe with only 400 calories and 10 grams of fat per serving.

1 (1 ounce) slice whole wheat bread
1 Tbsp butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tbsp all purpose flour
2 cups fat-free milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 uncooked)
Cooking spray

1. Preheat oven to 350 degrees.
2. Place bread in a food processor;pulse 10 times or until coarse crumbs measure 1/2 cup.
3. Melt butter in a large saucepan over medium heat.  Add sliced onions and minced garlic, and cook 1 minute.  Add flour; cook 1 minute, stirring constantly.  Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended.  Bring to boil, and cook until thick (about 2 minutes).  Remove from heat, and add cheeses, stirring until melted.
4.Add spinach and macaroni to cheese sauce, stirring until well blended.  Spoon mixture into a 2 quart baking dish coated with cooking spray.  Sprinkle with breadcrumbs.  Bake at 350 for 15 minutes or until bubbly.

Serves 4

Cold Avocado Soup

Recipe courtesy of the Joy of Cooking

This recipe is a favorite of my husband's.  It is a very simple soup to make and perfect for those summer evenings and literally made in minutes.

Puree in a food processor or blender until smooth:


2 ripe Hass avocados (about 1 lb), peeled and pitted
1 small clove garlic, chopped

Stir in:

2 cups buttermilk
4 tesp fresh lime juice
1/4 tsp salt
Pinch of ground red pepper

Remove to a bowl and refrigerate until cold.  Thin, if necessary, with:
1/4 to 1/2 cup buttermilk or water.

Taste and adjust the seasonings.  Ladle the soup into chilled bowls and garnish with:
Salsa Fresca, sour cream, fresh lump crabmeat or cooked shrimp