Wednesday, March 31, 2010

Zucchini, Sausage, and Feta Casserole

5 Star Recipe from CL. Maybe 3 stars from us.
D said it was easy but there were a lot of pots. Also neither of us found it filling. We had to have 2 portions, even with a side salad.

D felt it needed oregano and lemon juice. We probably won't have again.

Zucchini, Sausage, and Feta Casserole

This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.

Yield: 6 servings (serving size: 1 cup)
2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 400°.

Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

CALORIES 284 (27% from fat); FAT 8.6g (sat 4.6g,mono 1.9g,poly 0.6g); IRON 2mg; CHOLESTEROL 35mg; CALCIUM 160mg; CARBOHYDRATE 35.3g; SODIUM 433mg; PROTEIN 16.9g; FIBER 2.6g

Cooking Light, JULY 2007

Green Chile Cheese Rice Casserole

One of my favorite recipes. Just takes awhile

Green Chili Cheese Rice Casserole

1 Tb reduced calorie stick margarine
½ cup chopped onion
1 ½ cups canned vegetable or chicken broth
1 cup water
1 4.5 oz can chopped green chilies, undrained
1 Tb seeded, minced jalapeño pepper
1 cup uncooked long-grain rice
1 cup (4 oz) shredded, reduced fat Monterey Jack cheese, divided (use the kind with peppers)
1 8 oz carton fat free sour cream
1 2 oz jar diced pimento, drained (don't use)
1/8 tsp garlic powder
Dash of salt
Cooking spray

Preheat oven to 350 degrees.
Melt margarine in large saucepan over medium heat. Add onion, sauté 5 minutes. Add broth and next 3 ingredients and bring to a boil. Add rice, stirring well. Cover, reduce heat and simmer 25 minutes or until rice is tender and all liquid is absorbed.
Stir in 2/3 cup cheese and next 4 ingredients.

Spoon rice mixture into a 1-quart baking dish coated with cooking spray. Cooked uncovered in 350 degree oven for 20 minutes.

Makes 4 servings
Points: 5 per serving

From Down to Earth, More then 130 Vegetarian Recipes. Weight Watchers Magazine 2000

Carne Asada Taco with Avocado Pico de Gallo

D made these over the weekend. They were so good. Lots of flavor. Even the leftovers were good. Definitely will have them again. We had with green chili cheese rice.

Carne Asada Taco with Avocado Pico de Gallo

If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat.

Yield: 4 servings (serving size: 2 steak-filled tortillas and 1/4 cup pico de gallo)

1/4 cup fresh lime juice (about 2 medium)1
(1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)

1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.
2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.
3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.

CALORIES 372 ; FAT 15.8g (sat 4.1g,mono 8.4g,poly 1.6g); CHOLESTEROL 50mg; CALCIUM 115mg; CARBOHYDRATE 32.6g; SODIUM 505mg; PROTEIN 27.6g; FIBER 5g; IRON 4mg

Cooking Light, NOVEMBER 2009

Tortilla Torta

I made this while D was running. I changed a few things. I used 2 Chicken Breasts and cut them up, sauteed them with Southwest Seasoning. I made a substitution of sour cream for the yogurt based on reviews. I wanted to use up our light cream, so hence that substitution.

Being that this was from Real Simple Magazine, it was very easy. Of course I forgot a side. Taste was really flavorful.
Photo by ALB

Update: with 2.5 Cups of Sour Cream, no heavy cream, 1 7-oz can of green chiles and my other subs, 6 servings came to 545 calories.

Tortilla Torta

From Real Simple
Serves 8
Hands-on Time: 15m
Total Time: 40m

1 3 1/2- to 4-pound cooked chicken (I used 2 chicken breasts)
1 16-ounce container plain yogurt (I used reduced-fat sour cream)
1 cup heavy cream (I used 1/2 to 3/4 C of light cream, but I think you can skip it all together)
1 9-ounce package corn tortillas (15 tortillas)
1 16-ounce jar tomatillo salsa (I used Herdez Salsa Verde)
2 4 1/2-ounce cans chopped chilies, drained
1 8-ounce package shredded Monterey Jack cheese (I used Jack/Colby blend)

1. Heat oven to 375° F. Lightly coat a 9-inch-square or 10-by-7-inch baking dish with vegetable cooking spray.
2. Remove the chicken meat from the bones; coarsely chop. Combine the yogurt and cream in a bowl.
3. Arrange a third of the tortillas in the baking dish and top with half the salsa, half the chicken, half the cream-yogurt mixture, 1 can of chilies, and a third of the cheese. Top with a third of the tortillas; the remaining salsa, chicken, cream-yogurt, and chilies; and a third of the cheese. Cover with the remaining tortillas and sprinkle with the remaining cheese.
4. Cover dish tightly with aluminum foil and bake 15 minutes. (Don't wrap too tightly or the cheese will stick to the foil). Remove foil and bake 10 minutes more or until bubbly and the cheese is browned. Let stand 10 minutes before serving.
5. If you made it from scratch: 5 hours ( I don't understand what you would make from scratch).

Tuesday, March 30, 2010

Buttermilk Biscuits

I got this recipe from Elizabeth. The notes within the recipe are hers, not mine. OMG! These are evil. I already have eaten 2!
Thank God I didn't have sausage gravy to go with!

They are really easy to make. I got 10 out of the dough.

Buttermilk Biscuits
by Alton Brown, makes 10-12 if you use a 2 inch cutter

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (Alton says: the faster the better, you don't want the fats to melt. I say: use a pastry cutter if you want, and make sure the bowl is cold, too.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass won't be as tall, but they'll still be biscuits, so whatever. I actually reworked my scrap scraps twice and got a single, fairly flat biscuit out of the last pass.)Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Best served hot, but reheat ok in a toaster oven.

Sunday, March 28, 2010

Cashew Chicken Salad Sandwiches

These are really good and with 2 servings you get a lot!!!

Cashew Chicken Salad Sandwiches

This sandwich goes together as fast as an ordinary turkey sandwich but is much more interesting. Serve with sliced fresh fruit for a casual dinner for two.

Yield: 2 servings (serving size: 2/3 cup chicken salad and 1 bun)

1/4 cup fat-free sour cream
1 tablespoon light mayonnaise
1/4 teaspoon curry powder (we start with 1/4 and add 'til we get the taste we want)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/3 cup chopped celery
2 tablespoons chopped dry-roasted cashews
1 tablespoon finely chopped green onions
2 (2-ounce) whole wheat hamburger buns
Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Serve chicken salad on buns.

CALORIES 353 (26% from fat); FAT 10.3g (sat 2.6g,mono 1.5g,poly 1.8g); IRON 1.8mg; CHOLESTEROL 69mg; CALCIUM 115mg; CARBOHYDRATE 35.8g; SODIUM 925mg; PROTEIN 31.6g; FIBER 4.8g

Cooking Light, APRIL 2004

Beef, Black Bean and Chorizo Chili

D made this. It was awesome. It wasn't too spicy, but had a bite. If we had tortilla chips it would make awesome nachos. Basically it tasted like a good bar chili. We had with rice, cheddar, and sour cream.

Beef, Black Bean and Chorizo Chili

Recipe by For the Love of
Look at that site for pictures

1 lb lean ground beef - 90/10
6 oz pork chorizo, casing removed (D used 12 oz, because we had no other use for chorizo)
1-2 tsp olive oil
1 medium onion, diced
8 cloves of garlic, chopped
1/2 orange bell pepper, diced (D used green because it was cheaper)
1 jalapeno, diced
2 tsp cumin powder
3 tbsp chili powder
1 tsp black pepper
2 tsp salt
1 tsp oregano
1 tsp garlic powder
1/4 tsp crushed red pepper flakes
1 tsp sugar
2 tbsp vinegar
1 7 oz can of whole green chiles, diced
2 15 oz cans diced tomatoes
2 15 oz cans of tomato sauce (D used 4 8oz cans)
1 15 oz kidney beans, rinsed and drained
2 15 oz can black beans, rinsed and drained

Preheat your oven to 250 degrees. Heat olive oil in a large Dutch oven over medium heat. Once the pot is hot, add ground beef and chorizo (casing removed) cook for 2-3 minutes, stirring occasionally then add onions, pepper, garlic and jalapeno. Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir then cover with a lid and place in the oven. Cook for 4-6 hours, stirring throughout the day if you can. Top with cheddar cheese, green onions and sour cream, if desired. Enjoy.

Chicken Breasts with Tarragon and Tomato

I got this recipe from my aunt. I don't know where she got it from. D and I forgot the marinating part. Good, but the left overs were much better. Next time we'll marinate.

My aunt, uncle and cousins refer to this as "Barf Chicken", because of the look when it is done. Don't be put off. it is really good. We had with spaghetti.

Chicken Breasts with Tarragon and Tomato

Photo by ALB

4 Chicken breast halves, skinless and boneless (1 lb.)
1/2 C of Buttermilk
1 TBSP fresh lime or lemon juice
1 TBSP fresh tarragon leaves, or 1 tsp. dried tarragon
1 TBSP unsalted Butter
1/4 tsp Salt
2 tomatoes, peeled, seeded and finely chopped
1 Shallot, finely chopped
finely ground black pepper
1/2 C light cream

In a wide shallow bowl, combine the buttermilk, lime or lemon juice, and half the tarragon. Marinate the chicken in this mixture for 2 hours or overnight. Remove the chicken from the marinade, gently wiping off as much liquid as possible with your fingers

In a heavy-bottomed skillet, heat the butter over medium heat. Cook the chicken breasts on one side for 5 minutes. Turn the pieces over, sprinkle them with the salt and cook for 5 minutes more. Remove them from the pan and keep them warm.

In the same skillet, cook the tomatoes, shallot, pepper and the remaining tarragon over medium heat until the tomato liquid evaporates, about 3 minutes. Stir in the cream, reduce the heat to low, and simmer for one minute, stirring. Arrange the breasts on a serving platter and pour the sauce over them before serving.

Serves 4.
Calories 227
Fat 10g
Protein 27g
Sodium 214 mg

Tuesday, March 23, 2010

Old-Fashioned Chicken Potpie

So I made this. It was time-consuming but good.

I didn't make chicken stock, I used chicken broth.

Also, I used 2 chicken breasts, cut them up and cooked them in a pan with Pam and Herbes de Provence.

The crust was a bit hard. Also the final wasn't the prettiest (didn't look like the picture) and it didn't come out of the casserole pan cleanly (so the crust ended up on the bottom of the plate). Still it was good. I made a spinach salad as the side.

Old-Fashioned Chicken Potpie

Homemade stock adds a depth of flavor to this comfort classic.

1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 cup vegetable shortening

3 cups Chicken Stock, divided
2 1/3 cups cubed red potato (about 1 pound)
1 cup (1/4-inch-thick) sliced carrot
2 teaspoons butter or stick margarine
1/2 cup chopped shallots or onions (I used onion)
1/2 cup all-purpose flour
2 cups diced cooked chicken (I cooked some with herbes de provence)
1 cup frozen petite green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
Dash of black pepper
Cooking spray
2 teaspoons 1% low-fat milk

To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Preheat oven to 400°.

To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
(I didn't do this because I didn't see the points since the mixture and the liquid are used later).
Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden (I cooked 35 minutes and then let sit in a turned-off oven for 10 minutes). Let stand 10 minutes.

Yield: 6 servings

CALORIES 366 (30% from fat); FAT 12.4g (sat 3.6g,mono 4g,poly 3.1g); IRON 3.5mg; CHOLESTEROL 46mg; CALCIUM 40mg; CARBOHYDRATE 42.5g; SODIUM 698mg; PROTEIN 20.2g; FIBER 2.8g

Cooking Light, SEPTEMBER 1999

Thursday, March 18, 2010

Black Beans and Rice with Cheese

So I don't know how we never had this before. It was really good. D made it while I was talking to him and while making chicken tacos. So it looked pretty easy. He just mixed the cheese in the pan. Will have again.

Black Beans and Rice with Cheese

"This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious." -Joann Hoye, Raleigh, NC

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped red bell pepper

3 garlic cloves, minced

1/2 cup water

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground coriander

1/4 teaspoon ground red pepper

1 (15-ounce) can black beans, rinsed and drained

1 cup hot cooked long-grain rice

1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.

Yield: 4 servings (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese)

CALORIES 158 (30% from fat); FAT 5.3g (sat 1.5g,mono 2.6g,poly 0.5g); IRON 1.9mg; CHOLESTEROL 5mg; CALCIUM 93mg; CARBOHYDRATE 24.6g; SODIUM 664mg; PROTEIN 6.1g; FIBER 4.1g

Cooking Light, OCTOBER 2005

Wednesday, March 17, 2010

Chicken with Cider and Bacon Sauce

So this was ok. Really didn't have a lot of flavor. Which was weird because the sauce on the rice we had with it had flavor. I'm just eh about it.

Chicken with Cider and Bacon Sauce

Serve with broccoli and white and wild rice.

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 bacon slices, chopped

1/4 cup minced fresh onion

3/4 cup unsweetened apple cider

1/2 cup fat-free, less-sodium chicken broth

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

CALORIES 269 (24% from fat); FAT 7.2g (sat 2.3g,mono 2.8g,poly 1g); IRON 1.3mg; CHOLESTEROL 106mg; CALCIUM 22mg; CARBOHYDRATE 6.9g; SODIUM 412mg; PROTEIN 41.1g; FIBER 0.2g

Cooking Light, JANUARY 2005

Blue Cheese-Stuffed Chicken with Buffalo Sauce

D wanted this, so I said I would try it.

It was just so repulsive I ate 2 bites and got something else for dinner. It could be that I despise blue cheese, and hate Buffalo Sauce. However, the sauce was more repulsive than the orange sauce on wings that we ended up using the orange sauce.

And the cheese tasted like bad cheese rubbed in bad feet and then allowed to spoil some more.

D ate my chicken as well as his. We are never having again.

Blue Cheese-Stuffed Chicken with Buffalo Sauce

Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan (mistake #12).

1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tablespoons 2% reduced-fat milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.

3. Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.

4. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.

5. While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.

Yield: 4 servings (serving size: 1 breast half and about 4 teaspoons sauce)

CALORIES 392 ; FAT 12.9g (sat 6.7g,mono 3.4g,poly 1g); CHOLESTEROL 175mg; CALCIUM 120mg; CARBOHYDRATE 18.5g; SODIUM 421mg; PROTEIN 47.4g; FIBER 1.1g; IRON 2.3mg

Cooking Light, MARCH 2010

Wednesday, March 3, 2010

Maple-Mustard Pork Chops

I made this. Very easy. We both liked the taste, but the suggested side of Winter Squash Puree was not good. It would have been better with egg noodles. Will have again with out the puree.

We also had Oven-Roasted Green Beans.

Maple-Mustard Pork Chops

4 (6-oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking Spray
1 TBSP butter
2 TBSP finely chopped shallots
1/4 C fat-free, less-sodium chicken broth
2 TBSP Dijon Mustard
2 TBSP maple syrup
2 TBSP chopped fresh flat-leaf parsley

1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper.

2. Heat a large skillet over medium-heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.

3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoons parsley.

Yield: 4 Servings (1 pork chop and 1 TBSP sauce)
Calories: 283
Fat: 15.1
Fiber: .3

Cooking Light, March 2010

Quick Winter Squash Puree

So many reasons this recipe was bad. First 1 box of this frozen squash is $3.99/box.
Second it tasted like baby food. It was watery and had no stand up taste. Definitely not having again. It was easy to make though.

Quick Winter Squash Puree

1/3 C fat-free, less sodium chicken broth
2 (12-oz) packages frozen cooked butternut squash (found it in the organic section)
1 TBSP Butter
1/2 tsp grated orange rind
1 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp black pepper

1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.

Yield: 4 servings (3/4 C each)
Calories: 100
Fat: 3
Fiber: 4.9

Cooking Light March 2010