Thursday, June 22, 2017

Asian Chicken, Cabbage, & Noodle Salad

Asian Chicken, Cabbage, and Noodle Salad
Makes 4 Servings

1 pkg (3 oz) Ramen soup mix

1 pkg (14 oz) coleslaw blend (cabbage slaw mix)
2 cups shredded or chopped cooked chicken breasts
4 green onions, sliced diagonally
1/3 cup peanuts
½ cup Kraft Lite Asian Toasted Sesame dressing
1 tbsp creamy peanut butter

Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.


Beat dressing and peanut butter with whisk until blended. Add to salad; toss to coat.

Thursday, June 8, 2017

Beef Cheese & Noodle Bake

Beef Cheese and Noodle Bake
Makes 8 Servings

Ingredients

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided


Preparation

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.


Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Monday, April 17, 2017

Hamburger Casserole

Hamburger Casserole
Makes 4 Servings

1 lb Yukon gold potatoes, peeled and quartered
Kosher salt and pepper
¼ cup low-fat sour cream
¼ cup whole milk
2 oz extra-sharp Cheddar, coarsely grated
1 tbsp olive oil
1 large onion, chopped
1 large carrot, cut into ¼ in pieces
1 lb lean ground beef (at least 90% lean)
1 tbsp tomato paste
1/8 tsp ground cinnamon
1 tbsp flour
1 tsp fresh thyme leaves
1 14.5 oz can petite diced tomatoes, drained
1 cup low sodium beef or chicken broth

1.       Heat oven to 425. Place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 12 to 15 minutes. Mash with sour cream, milk, cheddar and ¼ tsp each salt and pepper.
2.       While the potatoes are cooking, oil in a 10-inch oven safe skillet. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Add the carrot and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
3.       Add the beef and cook, breaking it up with a spoon until no longer pink. Add the tomato paste and cinnamon and cook, stirring, for 1 minute. Add the flour, thyme, and ¼ tsp salt and ½ tsp pepper and cook, stirring for 1 minute.

4.       Add the tomatoes and broth and gently simmer until the liquid and nearly evaporated, 4 to 6 minutes. Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping). Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired.

Thursday, April 13, 2017

Chicken Piccata

Chicken Piccata
Makes 4 Servings

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.


3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Wednesday, February 8, 2017

Beef Satay

Beef Satay
Serves 12

2 1/2 lb flank steak
1 cup teriyaki sauce
10 green onions, chopped, divided
1/2 cup rice vinegar
4 tsp sesame oil
1/2 tsp salt
1/2 tsp ground red pepper or cayenne
2 tbsp brown sugar
4 tbsp sesame seeds, toasted

1.       Thinly slice steak across the grain.  Place steak in re-sealable plastic bag; add teriyaki sauce and 6 of the chopped green onions; seal bag and refrigerate 1 hour.

2       Preheat grill to medium.  Remove steak from marinade; discard marinade.  Thread steak slices onto 10 to 12 inch metal skewers.

3     Grill skewers, covered, 5 to 7 minutes per side to desired doneness.

4     For sauce, combine remaining green onions, vinegar, oil, salt, red pepper and brown sugar in small bowl.  Stir in sesame seeds.  Serve steak skewers with sauce.

Sunday, January 29, 2017

Sweet, Spicy, Sticky Chicken

Sweet, Spicy, & Sticky Chicken

Ingredients:
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic       
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Directions:
1.            Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2.            Lightly salt and pepper the chicken strips.

3.            Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Tuesday, January 24, 2017

Jerk Chicken Skewers

Jerk Chicken Skewers

2 cups soy sauce
1 cup water
1 cup white vinegar
12 garlic cloves, chopped
1 medium shallot, chopped
1 to 2 habanero peppers, chopped
1 to 2 springs thyme
1 tbsp white pepper
2 tbsp whole allspice
8 boneless chicken thighs, cubed
8 green onions, sliced into 2 inch pieces

1.       In a blender, puree all ingredients (except chicken and green onion)
2.       Marinate meat in mixture overnight in the fridge.
3.       Skewer the chicken, alternating with the onions

4.       Grill over medium high heat, turning often until cooked through, 8 to 10 minutes.

Friday, January 13, 2017

Chewy Peanut Butter Brownies

Chewy Peanut Butter Brownies
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 16 servings

INGREDIENTS:
1/2 cup peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 egg    
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS:
1.            Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
2.            In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

3.            Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Monday, January 9, 2017

Triple Layer Mud Pie

Triple Layer Mud Pie

3 squares Baker’s semi sweet chocolate, melted
¼ cup canned sweetened condensed milk
1 Oreo pie crust (6 oz)
½ cup Planters Chopped Pecans, toasted
2 cups cold 2% milk
2 pkg. (3.9 oz) Jell-O chocolate instant pudding
1 tub (8 oz) Cool Whip, thawed, divided

Mix chocolate and condensed milk.  Pour into crust; sprinkle with nuts.

Beat 2% milk and pudding mixes with whisk 2 mins.; spoon 1 ½ cups over nuts.  Stir half the Cool Whip into remaining pudding; spread over pudding in crust.  Top with remaining Cool Whip.


Refrigerate 3 hours.