Wednesday, September 24, 2008

Greek Spaghetti

yield: 4 servings

2 tsp olive oil
1 tsp oregano
1 garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
3 tsp parsley
2 Tbsp lemon juice
4 cups hot cooked spaghetti
1 cup crumbled feta cheese
Black pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomato, onions, parsley, and juice; cook 2 minutes or until heated.
2. Combine tomato mixture, spaghetti, and 3/4 cup feta cheese; toss gently. Top with remaining feta and sprinkle with pepper.

Crock-Pot Chili

Thick, hearty, spicy chili is the perfect dinner to come home to on a cold day.

yield: 6 1-1/4 cup servings

1 lb ground meat (we like turkey)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup water
1 Tbsp chili powder
1 tsp sugar
1 tsp ground cumin
1/4 tsp salt
1 garlic clove, minced
1 15-oz can kidney beans, undrained
1 14.5-oz can diced tomatoes, undrained
6 Tbsp shredded cheddar cheese

1. Cook meat in a large nonstick skillet over medium-high heat until browned. Drain grease off; return meat to pan. Add onion and next 7 ingredients; cook 7 minutes or until onion is tender.
2. Place meat mixture in a crock-pot; stir in beans and tomatoes. Cover with lid and cook on low heat for 4 hrs. Ladle into bowls; sprinkle with cheese.

Wednesday, September 10, 2008

Chicken Bruschetta

yield: 4 servings

1 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp pepper, divided
4 boneless, skinless chicken breasts
1 Tbsp olive oil
4 garlic cloves, minced
1 small zucchini, quartered lengthwise and sliced
8 oz sliced mushrooms
1 cup chopped tomato
1/2 cup chopped red onion
2 Tbsp dried basil
4 tsp balsamic vinegar
1/4 cup grated fresh Parmesan cheese

1. Preheat broiler.
2. Combine garlic powder, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl; sprinkle over chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until chicken is done. Remove chicken from pan; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic, zucchini, mushrooms, and 1/4 tsp salt; sauté 2 minutes. Add 1/8 tsp pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve vegetable mixture over chicken; sprinkle with cheese.

Monday, September 8, 2008

Breaded Pork Cutlets

yield: 4 servings

2 slices white bread
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
8 2-oz boneless pork chops
1/4 cup flour
3 egg whites, lightly beaten
2 tsp vegetable oil

1. Place bread slices in a food processor; pulse until coarse crumbs measure 1 cup. Place breadcrumbs in a shallow dish.
2. Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs. Place pork chops on a wire rack while you heat the 2 tsp oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of pork chops with cooking spray; turn over. Cook 2 1/2 minutes or until done.

Saturday, September 6, 2008

Baked Potato Soup

yield: 8 1-1/2 cup servings

2 1/2 lbs potatoes
2/3 cup flour
6 cups 2% milk
1 cup shredded sharp cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8-10 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Wednesday, September 3, 2008

Mocha Fudge Brownies

Chocolate decadence in the form of a soft, moist brownie.

yield: 16 servings

1 oz semisweet chocolate, chopped
3 1/2 Tbsp butter
1 cup sugar
1/2 cup cocoa
1 Tbsp instant coffee granules
2 tsp vanilla
1 egg white
1 egg
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

2 Tbsp sugar
1 Tbsp water
1 Tbsp corn syrup
2 tsp butter
1 oz semisweet chocolate, chopped

1. Preheat oven to 350°.
2. Coat the bottom of an 8-inch baking dish with cooking spray. Do not coat the sides of the pan.
3. Combine 1 oz chocolate and 3 1/2 Tbsp butter in a microwave-safe bowl. Cover and microwave on high 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar through egg.
4. In a large bowl combine flour through salt, stirring well with a whisk. Add chocolate mixture; stir just until moist. Pour into prepared 8-inch baking pan. Bake at 350° for 22 minutes or until a knife inserted in center comes out almost clean. Cool in pan on a wire rack.
5. To prepare glaze, combine 2 Tbsp sugar through butter in a small microwave-safe bowl. Microwave on high 40 seconds or until sugar dissolves, stirring once. Add 1 oz chocolate and stir until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.

Tuesday, September 2, 2008

Mom's Spaghetti Sauce

My mom's 25-year-old recipe for spaghetti sauce, usable in many casseroles or lasagnas. More onion, garlic, tomato sauce, etc can be added until it's the right taste/consistency for you.

yield: a pot? about 7 cups?

2 lbs ground meat
1 cup chopped onion
2-3 garlic cloves, minced
28 oz canned tomatoes
28 oz canned tomato sauce
1 tiny can tomato paste

1. Heat a nonstick skillet over medium-high heat. Add meat; cook until browned. Remove meat from pan, draining grease. Return meat to pan; add onion and garlic and cook 3-4 minutes or until onions are tender.
2. In a large stock pot combine meat mixture with tomatoes, sauce, and paste. Bring to a boil; reduce heat to low and simmer for at least an hour, stirring every 15 minutes or so. Serve over spaghetti or save for lasagna. Freezes well.

*You can use any combination of ground meat for this recipe: hamburger, turkey, chicken, sausage, or a mixture of two. Our favorite: 1 lb turkey and 1 lb sausage*

Monday, September 1, 2008

Apple Cheesecake

without the apple topping...
yield: 16 slices

1 cup graham cracker crumbs
1 Tbsp egg white
1 Tbsp water

1-3/4 cup sugar
1/2 cup light sour cream
3 Tbsp flour
1/2 tsp cinnamon
1-1/2 tsp vanilla extract
1/4 tsp nutmeg
2 8oz blocks 1/3-less-fat cream cheese
1 8oz block fat-free cream cheese
4 eggs

1/3 cup sugar
3 Tbsp water
1/2 tsp lemon juice
1 Tbsp butter
2 Tbsp half & half
1-3/4 cup granny smith apples peeled and thinly sliced (about 2 apples)
dash of nutmeg

1. Preheat oven to 400°.
2. To prepare crust, mix crust ingredients in a bowl, press into bottom of a 9-inch springform pan coated with cooking spray; bake at 400° for 6 min. Cool. When cool, wrap the bottom of the springform pan with foil.
3. Reduce oven to 325°.
4. To prepare cake, mix sugar through cream cheeses thoroughly in mixer.
5. Add eggs one at a time, beating well after each addition.
6. Pour over crust, place springform pan in a dutch-oven or broiler pan with 1-inch hot water. Bake at 325° for 1 hour or until the center doesn't wiggle. Cool to room temperature; move to refrigerator and chill 4 hours or until cold.
7. To prepare topping, combine lemon juice, water, and sugar in a saucepan and cook until sugar dissolves and mixture is golden colored; add butter and half and half.
8. Heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté apples until lightly browned; stir in sugar mixture and nutmeg. Serve with cheesecake.

*Note: the apple topping is optional...the cheesecake is great without it!*

Sausage and Bean Casserole

yield: 8 1-cup servings

1 cup chopped onion
16 oz turkey sausage, cut into 1/4-inch slices
2 garlic cloves, minced
14 oz low-sodium chicken broth
2 Tbsp brown sugar
2 Tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp pepper
3 16-oz cans cannellini beans, rinse and drained
1 bay leaf
1/8 tsp ground red pepper
3 slices whole wheat bread

1. Preheat oven to 375°.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; sauté for 5 minutes or until browned. Add garlic and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in brown sugar through red pepper. Bring to a boil; cover, reduce heat, and simmer for 5 minutes.
3. Place bread in a food processor, and pulse until coarse crumbs measure 1 1/2 cups.
4. Sprinkle breadcrumbs over bean mixture and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf.