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
Wednesday, March 31, 2010
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
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
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.
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
Ingredients
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)
Directions
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).
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
Ingredients
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)
Directions
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.
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 Cooking.net
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.
Beef, Black Bean and Chorizo Chili
Recipe by For the Love of Cooking.net
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.
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