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Diana Palmer Readers' Forum

Subject: "Dinner Made Easy"

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Printer-friendly copy     Conferences Recipe Board Topic #177 Reading Topic #177

bignasty197800 Member since Oct-2-04 6280 posts Feb-25-09, 10:22 AM (EST)   "Dinner Made Easy"   Thai Seared Shrimp with Tomato, Basil and Coconut 1 tablespoon peanut or vegetable oil 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1 cup sliced red onion 1 to 2 teaspoons green or red Thai curry paste 1 can (14.5 oz) diced or fire roasted diced tomatoes, drained 1 tablespoon lime juice 2 teaspoons packed brown sugar 1/2 cup coconut milk (not cream of coconut) 1/4 cup chopped fresh Thai basil or basil leaves Hot cooked rice, if desired 1. In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute. 2. Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot. 3. Serve over rice. High Altitude (3500-6500 ft): No change. Chicken Milano Dressing 1 tablespoon olive oil 2 teaspoons red wine vinegar 1/8 teaspoon salt Salad 1 cup tightly packed arugula leaves 1/2 cup diced tomatoes 2 tablespoons diced red onion Chicken 2 tablespoons all-purpose flour 1 cup Italian style panko crispy bread crumbs or Italian style bread crumbs 1 egg 4 boneless skinless chicken breasts (about 1 1/4 lb) 2 tablespoons olive oil 1/4 cup crumbled tomato-basil feta cheese 1. In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat. 2. On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs. 3. In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese. Shrimp Bisque 1 cup dry white wine or chicken broth (from 32-ounce carton) 2 tablespoons cocktail sauce 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon celery seed 1 teaspoon paprika 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon butter or margarine 1 bottle (8 ounces) clam juice (1 cup) 1 pound uncooked peeled deveined medium shrimp, thawed if frozen 3 cups half-and-half 1. In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. 2. Gradually add half-and-half, stirring constantly, until half-and-half is just heated through. Orange-Tomato Shrimp Veracruz 1 tablespoon olive or vegetable oil 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed 1/4 cup sliced green onions (4 medium) 1 fresh jalapeño or serrano chile, seeded, finely chopped 1 teaspoon grated orange peel 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1 can (14.5 oz) fire roasted diced tomatoes, undrained 1. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently. 2. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened. High Altitude (3500-6500 ft): No change. Fettuccine Alfredo 8 oz uncooked fettuccine 1/2 cup butter or margarine 1/2 cup whipping cream 3/4 cup freshly shredded Parmesan cheese 1/2 teaspoon salt 1/8 teaspoon black or white pepper Chopped fresh parsley 1. In large sauce pot, cook fettuccine as directed on package. 2. While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. 3. Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley. Sesame Chicken Stir-Fry with Mushrooms 3/4 cup chicken broth (from 32-ounce carton) 1 tablespoon cornstarch 3 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon lemon juice 1 teaspoon sesame oil 1 tablespoon vegetable oil 1 pound boneless skinless chicken thighs, cut into bite-size pieces 2 garlic cloves, finely chopped 2 teaspoons vegetable oil 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups) 6 ounces fresh mushrooms, cut in half (2 cups) 6 ounces snow (Chinese) pea pods (1 1/2 cups) 1 small onion, cut into thin wedges Hot cooked Oriental noodles or hot cooked rice, if desired 2 tablespoons sesame seed, toasted 1. Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil. 2. Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet. 3. Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender. 4. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed. Oriental Turkey Patties and Vegetables 1 orange 1/3 cup Hawaiian stir-fry sauce 1 tablespoon packed brown sugar 1 package (1 pound) seasoned turkey patties 1 bag (16 ounces) fresh stir-fry vegetables 1. Grate 1 teaspoon peel from orange. Peel orange; discard peel. Cut orange into thin wedges or slices. 2. Mix stir-fry sauce, brown sugar and orange peel. 3. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet about 3 minutes on each side or until light brown. 4. Move turkey to one side of skillet. Add stir-fry sauce mixture and vegetables to other side of skillet; stir well to coat vegetables with sauce. 5. Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes; stirring occasionally, until vegetables are crisp-tender. Stir in orange wedges. Serve turkey topped with vegetable mixture. Chicken Marsala 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive or vegetable oil 2 cloves garlic, finely chopped 1 cup sliced fresh mushrooms (3 oz) 1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes 1/2 cup dry Marsala wine or chicken broth (from 32-oz carton) Hot cooked pasta, if desired 1. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. 2. In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently. 3. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Serve with pasta. Slow Cooker Chicken Cacciatore 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed 1/3 cup all-purpose flour 2 tablespoons vegetable oil 1 medium green bell pepper 2 medium onions 2 cups diced tomatoes (from 28-oz can), undrained 1 jar (4.5 oz) sliced mushrooms, drained 1/2 teaspoon dried oregano leaves 1/4 teaspoon dried basil leaves 1/2 teaspoon salt 2 cloves garlic, finely chopped Grated Parmesan cheese 1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain. 2. Cut bell pepper and onions crosswise in half; cut each half into fourths. 3. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. 4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Tomato-Fennel Soup 1 tablespoon olive or vegetable oil 2 medium bulbs fresh fennel, chopped (3 cups) 1 large onion, chopped (1 cup) 1 clove garlic, finely chopped 1 can (28 oz) whole peeled tomatoes, undrained 1 3/4 cups reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth 1/4 teaspoon coarse salt (kosher or sea salt) 1/8 teaspoon pepper 1. In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling. 2. Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft. 3. Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving. High Altitude (3500-6500 ft): No change. Vegetarian Chili 1 tablespoon vegetable oil 1 large onion, chopped (1 cup) 1 medium green bell pepper, chopped (1 cup) 4 cloves garlic, finely chopped 2 fresh jalapeño or serrano chiles, seeded, finely chopped 2 cans (15 oz each) black beans, drained, rinsed 2 cans (14.5 oz each) fire roasted or plain diced tomatoes, undrained 1 1/2 cups water 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon coarse (kosher or sea) salt 1 cup frozen organic sweet corn Sour cream or plain yogurt, if desired Shredded Cheddar cheese, if desired Chopped fresh cilantro, if desired 1. In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender. 2. Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer. 3. Top each serving with remaining ingredients. High Altitude (3500-6500 ft): No change. Chicken Carbonara Deluxe 1 package (7 ounces) spaghetti 8 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped (1/2 cup) 1 garlic clove, finely chopped 2 cups cut-up cooked chicken 1/2 cup grated Parmesan cheese 1/2 cup whipping (heavy) cream 1. Cook and drain spaghetti as directed on package. 2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan. 3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon. Fettuccine Primavera 8 oz uncooked fettuccine 1 tablespoon olive or vegetable oil 1 cup fresh broccoli florets 1 cup fresh cauliflower florets 2 medium carrots, thinly sliced (1 cup) 1 small onion, chopped (1/4 cup) 1 container (10 oz) refrigerated Alfredo pasta sauce 1/4 cup milk 1 tablespoon Dijon mustard 1 cup frozen sweet peas, rinsed to separate 1 oz shaved Parmesan cheese 1. Cook and drain fettuccine as directed on package. 2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender. 3. Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese. Asian Pork and Vegetable Stir-Fry 1/2 cup uncooked instant brown rice 1 cup water 1 boneless pork loin chop (4 oz), cut into thin bite-size strips 2 cups sliced fresh mushrooms 1 medium onion, cut into thin wedges 1/2 teaspoon garlic powder 1 can (18.5 oz) vegetable and rice soup 1 tablespoon stir-fry sauce 1 cup fresh snow pea pods 2 tablespoons sliced almonds, if desired 1. In 1-quart saucepan, cook rice in water as directed on package, omitting butter. 2. Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender. 3. Serve pork mixture over rice; sprinkle with almonds. Orange Stir-Fried Chicken 1 tablespoon reduced-sodium soy sauce 1 teaspoon cornstarch 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger 1 garlic clove, finely chopped 1 pound boneless skinless chicken breast, cut into 1/4-inch strips 1/2 cup orange juice 2 teaspoons cornstarch 2 teaspoons vegetable oil 3 cups thinly sliced fresh mushrooms (8 ounces) 1 medium carrot, coarsely shredded (1/2 cup) 4 cups hot cooked rice 1. Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes. 2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside. 3. Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet. 4. Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice. Sesame Chicken Stir-Fry with Mushrooms 3/4 cup chicken broth (from 32-ounce carton) 1 tablespoon cornstarch 3 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon lemon juice 1 teaspoon sesame oil 1 tablespoon vegetable oil 1 pound boneless skinless chicken thighs, cut into bite-size pieces 2 garlic cloves, finely chopped 2 teaspoons vegetable oil 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups) 6 ounces fresh mushrooms, cut in half (2 cups) 6 ounces snow (Chinese) pea pods (1 1/2 cups) 1 small onion, cut into thin wedges Hot cooked Oriental noodles or hot cooked rice, if desired 2 tablespoons sesame seed, toasted 1. Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil. 2. Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet. 3. Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender. 4. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed. South Seas Shrimp Salad 2 cups bite-size pieces spinach 2 cups shredded Chinese (napa) cabbage 1 cup enoki mushrooms 1 medium red bell pepper, cut into 1/2-inch pieces 2 medium green onions, thinly sliced (2 tablespoons) 1/2 pound frozen cooked peeled deveined medium shrimp, thawed 1/4 cup slivered almonds, toasted 2 tablespoons vegetable oil 2 tablespoons rice vinegar or white vinegar 2 tablespoons soy sauce 1/2 teaspoon five-spice powder 1. Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl. 2. Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately. Chicken à la King 1/2 cup butter or margarine 1 small green bell pepper, chopped (1/2 cup) 3 ounces fresh mushrooms, sliced (3 ounces) 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups milk 1 1/4 cups chicken broth (from 32-ounce carton) 2 cups cut-up cooked chicken or turkey 1 jar (2 ounces) diced pimientos, drained 3 cups hot cooked rice 1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender. 2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice. Chicken Stew with Classic Dumplings Stew 2 tablespoons vegetable oil 4 medium stalks celery, coarsely chopped (2 cups) 3 medium carrots, thinly sliced (1 1/2 cups) 1 large onion, chopped (1 cup) 3 cups cubed cooked chicken 1/2 teaspoon pepper 6 cups chicken broth (from two 32-oz cartons) Dumplings 1 1/2 cups self-rising flour 1/4 cup shortening 2 tablespoons chopped fresh parsley 1/2 cup chicken broth 1. In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes. 2. Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened. 3. Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm. High Altitude (3500-6500 ft): No change. Slow Cooker Beef Stew with Shiitake Mushrooms 12 new potatoes, cut into fourths (1 1/2 pounds) 1 medium onion, chopped (1/2 cup) 1 bag (8 ounces) baby-cut carrot 1 package (3.4 ounces) fresh shiitake mushrooms, sliced 2 cups diced tomatoes (from 28-oz can), undrained 1 can (10 1/2 ounces) condensed beef broth 1/2 cup all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried marjoram leaves 1/4 teaspoon pepper 1 pound beef stew meat, cut into 1/2-inch pieces 1. Mix all ingredients except beef in 3 1/2-to 4-quart slow cooker. Add beef. 2. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. Stir well before serving. Slow Cooker North Woods Wild Rice Soup 2 teaspoons vegetable oil 1 medium onion, chopped (1/2 cup) 2 medium stalks celery, diced (1 cup) 2 medium carrots, diced (1 cup) 1 cup diced smoked turkey (6 ounces) 1/2 cup uncooked wild rice 1 teaspoon dried tarragon leaves 1/4 teaspoon pepper 3 1/2 cups chicken broth (from 32-ounce carton) 1 can (12 ounces) evaporated fat-free milk 1/3 cup all-purpose flour 1 cup frozen sweet peas, thawed 2 tablespoons dry sherry, if desired 1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. 2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. 3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. 4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Three-Bean Holiday Chili 1 can (28 oz) diced tomatoes, undrained 1 can (19 oz) red kidney beans, drained 1 can (15 oz) chick peas (garbanzo beans), drained 1 can (15 to 16 ounces) butter beans, drained 1 can (15 ounces) tomato sauce 3 small red, orange or yellow bell peppers, cut into 1-inch pieces 1 Anaheim or jalapeño chili, seeded and chopped 1 to 2 tablespoons chili powder 2 teaspoons ground cumin 1/4 teaspoon pepper 1/2 cup sour cream 3 tablespoons salsa Chopped fresh cilantro, if desired 1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15 to 20 minutes or until bell peppers are tender. 2. Mix sour cream and salsa in small bowl. Serve chili with sour cream mixture. Sprinkle with cilantro. Vegetable and Bean Chili 1 tablespoon olive or vegetable oil 2 medium onions, coarsely chopped (1 cup) 2 teaspoons finely chopped garlic 2 cups frozen corn 1 bag (1 lb) frozen broccoli, carrots and cauliflower 1 can (19 oz) red kidney beans, drained, rinsed 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained 1 can (8 oz) tomato sauce 2 tablespoons chili powder 3 teaspoons ground cumin 3/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1. In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened. 2. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender. High Altitude (3500-6500 ft): No change. Chunky Vegetable Chili 2 medium potatoes, cubed (2 cups) 1 medium onion, chopped (1/2 cup) 1 small yellow bell pepper, chopped (1/2 cup) 1 tablespoon chili powder 1 teaspoon ground cumin 1 can (28 oz) crushed tomatoes, undrained 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed 1 can (15 oz) black beans, drained, rinsed 1 can (8 ounces) tomato sauce 1 medium zucchini, cubed (1 cup) 1. Heat all ingredients except zucchini to boiling in 4-quart Dutch oven, breaking up tomatoes and stirring occasionally; reduce heat. Cover and simmer 13 minutes. 2. Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender. Lasagna Florentine 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 2 3/4 cups hot water 1/2 cup milk 1 box Hamburger Helper lasagna 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain 1 cup shredded mozzarella cheese (4 oz) 1. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2. Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in spinach; sprinkle with cheese. Cover; simmer about 2 minutes or until cheese is melted. Lemon Pepper Pasta and Asparagus 2 cups uncooked farfalle (bow-tie) pasta (4 oz) 1/4 cup olive or vegetable oil 1 medium red bell pepper, chopped (1 cup) 1 lb asparagus, cut into 1-inch pieces 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons lemon juice 1 can (15 oz) cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed Freshly ground pepper, if desired 1. Cook and drain pasta as directed on package. 2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender. 3. Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper. Lemon Basil Chicken and Vegetables 1 cup uncooked brown rice 1 pound boneless skinless chicken breasts 1/4 teaspoon coarsely ground pepper 1/4 teaspoon garlic powder 1 medium onion, cut into thin wedges 1 bag (1 pound) frozen baby bean and carrot blend 3/4 cup water 1/2 cup lemon-basil stir-fry sauce 1 teaspoon cornstarch 1. Cook rice as directed on package. 2. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes. 3. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. 4. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture. Smoked Turkey Lo Mein 6 dried black (shiitake) mushrooms 1/2 pound fully cooked smoked 97% fat-free turkey breast, cut into 1/2-inch cubes (1 1/2 cups) 1 cup frozen sweet peas 1 package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce 3/4 cup water 1 tablespoon oyster sauce 2 medium green onions, chopped (2 tablespoons) 1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems, cut caps into thin strips. 2. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey; stir-fry about 1 minute or until brown. Add mushrooms, peas, contents of sauce packet from noodles, water and oyster sauce; stir until well mixed. 3. Rinse noodles under hot water to separate; drain. Add noodles to wok; stir-fry about 2 minutes or until heated through. Sprinkle with onions. Spicy Peanut Chicken 1/4 cup chicken broth (from 32-ounce carton) 1 tablespoon cornstarch 1 tablespoon sugar 2 tablespoons soy sauce 1 tablespoon white vinegar 1/4 teaspoon ground red pepper (cayenne) 1 tablespoon vegetable oil 1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces 1 garlic clove, finely chopped 1 teaspoon grated gingerroot 1 medium red bell pepper, cut into 3/4-inch pieces 1/3 cup dry-roasted peanuts 2 medium green onions, sliced (2 tablespoons) 1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. 2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute. 3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions. Sweet-and-Sour Stir-Fry 1/4 cup water 1 tablespoon cider vinegar 1 tablespoon honey 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved 3/4 pound firm tofu, cut into 1-inch cubes 2 teaspoons cornstarch 2 tablespoons cold water 1 tablespoon sesame oil 1 medium onion, chopped (1/2 cup) 2 medium carrots, sliced (1 cup) 1 medium green bell pepper, cut into 1-inch pieces (1 cup) 4 cups hot cooked rice Sunflower nuts, if desired 1. Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours. 2. Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water. 3. Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes. 4. Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts. Grilled Mixed-Seafood Salad Shallot-Thyme Vinaigrette 1/2 cup olive or vegetable oil 1/4 cup balsamic vinegar 2 tablespoons white wine vinegar 1 tablespoon finely chopped shallot 1 tablespoon Dijon mustard 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves 1/4 teaspoon salt Salad 1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick 12 uncooked large shrimp, peeled and deveined 1 medium fennel bulb, cut crosswise into 6 slices 10 leaves romaine lettuce, coarsely shredded 1 small bunch arugula, torn into bite-size pieces 1 can (14 oz) artichoke hearts, drained 1/2 small red onion, thinly sliced 12 cherry tomatoes 12 kalamata or pitted ripe olives 1. In small bowl, mix all vinaigrette ingredients until well blended. 2. In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette. 3. Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp. 4. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade. 5. Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette. Chicken Salad with Plum Sauce 1/2 cup Chinese plum sauce 1/4 cup water 3 tablespoons rice vinegar or cider vinegar 1 teaspoon cornstarch 1/2 teaspoon ground mustard 3/4 pound boneless skinless chicken breast, cut into 1/4-inch slices 1 large carrot, shredded (1 cup) 3 medium green onions, sliced (3 tablespoons) 1 bag (10 ounces) salad mix (8 cups) 1. Mix plum sauce, water, vinegar, cornstarch and mustard. 2. Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute. 3. Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix. Thai Chicken Salad Peanut Sauce 1/4 cup reduced-sodium soy sauce 1/4 cup creamy peanut butter 2 tablespoons packed brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 1 tablespoon grated gingerroot Dash of ground red pepper (cayenne) 1 clove garlic, finely chopped Salad 3-pound deli roasted chicken 4 cups shredded lettuce 1/2 cup chopped fresh Italian parsley 8 medium green onions, thinly sliced (1/2 cup) 1 package (6 ounces) wide chow mein noodles 1/2 cup dry-roasted peanuts 1. In small bowl, mix all sauce ingredients with wire whisk until smooth. 2. Remove chicken from bones; cut into bite-size pieces (about 3 cups). 3. In large bowl, toss lettuce, chicken, parsley and onions. Place lettuce mixture on center of large serving plate. Arrange noodles around edge of plate. Sprinkle peanuts over lettuce mixture. Drizzle sauce over salad. Chipotle Fettuccine with Smoked Turkey Chipotle Fettuccine 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon vegetable oil 2 eggs 1 to 2 canned chipotle chiles in adobo sauce, finely chopped Sauce 1 1/2 cups whole kernel corn 1/2 cup water 1 small onion, chopped (1/4 cup) 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup milk 1/2 cup half-and-half 2 cups cut-up smoked turkey breast (12 oz) 1. In large bowl, mix flour and salt; make well in center. In small bowl, beat oil, eggs and chiles; pour into well. Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. If dough is too dry, mix in up to 2 tablespoons water. Roll and cut as directed below. (Use additional flour when rolling and cutting noodles.) Place fettuccine strips on towel; let stand 30 minutes. 2. Hand Rolling Method: On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Divide into 4 equal parts. Roll dough, 1 part at a time, into 14x10-inch paper-thin rectangle (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips. Unfold and separate strips. 3. Manual Pasta Machine Method: On lightly floured surface, knead dough about 4 minutes or until smooth and elastic. Divide dough into 4 equal parts. Feed dough, 1 part at a time through smooth rollers set at widest setting (keep remaining dough covered). Sprinkle with flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until dough is firm and smooth. Feed dough through progressively narrow settings until dough is paper thin. (Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.) Feed through fettuccine cutting rollers. 4. In 2-quart saucepan, heat corn, water and onion to boiling; reduce heat. Cover and simmer 5 minutes. Pour into food processor or blender. Cover and process until almost smooth. 5. In 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in corn mixture, milk, half-and-half and turkey. Heat to boiling, stirring constantly. Boil and stir 1 minute. 6. Break fettuccine into desired size pieces. In 4-quart saucepan, cook fettuccine in 3 quarts boiling salted water (1 tablespoon salt) 8 to 10 minutes or until tender; drain. Toss with turkey mixture. Chicken Cordon Bleu Chowder 2 cans (18.5 oz each) roasted potato garlic chowder or chicken corn chowder 1 cup cubed cooked chicken 1 cup diced cooked ham 1 cup shredded Swiss cheese (4 oz) 1 tablespoon chopped fresh chives 1. In 3-quart saucepan, Heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. 2. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives. Chicken-Broccoli-Tortellini Soup 1 tablespoon olive or vegetable oil 1 small onion, chopped (1/4 cup) 1 3/4 cups chicken broth (from 32-oz carton) 1/2 cup water 1/2 teaspoon Italian seasoning 1 bag (12 oz) frozen broccoli & cheese sauce 1 package (9 oz) refrigerated cheese-filled tortellini 1 cup cubed cooked chicken 1 large plum (Roma) tomato, chopped (1/2 cup) 1/4 cup shredded Parmesan cheese 1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender. 2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli. 3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese. High Altitude (3500-6500 ft): Increase water to 3/4 cup. Slow Cooker Creamy Herbed Chicken Stew 2 cups baby-cut carrots 2 Yukon Gold potatoes, cut into 1 1/2-inch pieces 1/2 cup chopped onion 1/2 cup sliced celery 1 teaspoon dried thyme leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound boneless skinless chicken thighs 1 1/2 cups chicken broth (from 32-ounce carton) 1 cup snap pea pods 1/2 cup whipping (heavy) cream 1/4 cup all-purpose flour 1. Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker. 2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. 3. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. 4. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Slow Cooker Harvest Pork Stew 1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut into 3/4-inch pieces 1 tablespoon all-purpose flour 1 teaspoon seasoned salt 1/2 teaspoon garlic-pepper blend 1 bag (20 oz) refrigerated cooked new potato wedges 2 cups ready-to-eat baby-cut carrots, cut in half lengthwise 1 medium onion, cut into thin wedges 1 jar (12 oz) home-style pork gravy 2 tablespoons chili sauce 1 cup frozen sweet peas 1. In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce. 2. Cover; cook on Low heat setting 8 to 9 hours. 3. About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender. Slow Cooker Potato and Double-Corn Chowder 1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups) 1 can (15.25 ounces) whole kernel corn, undrained 1 can (14.75 ounces) cream-style corn 1 can (12 ounces) evaporated milk 1 medium onion, chopped (1/2 cup) 8 slices bacon, cooked and crumbled 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon pepper 1. In 3- to 4-quart slow cooker, mix all ingredients. 2. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors. Slow Cooker Fresh Vegetable-Beef-Barley Soup 1 1/2 pounds beef stew meat 1 small bell pepper, chopped (1/2 cup) 3/4 cup 1-inch pieces green beans 3/4 cup chopped onion 2/3 cup uncooked barley 2/3 cup fresh whole kernel corn 1 1/2 cups water 1 teaspoon salt 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 3 1/2 cups beef flavored broth (from 32-ounce carton) 2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained 1 can (8 ounces) tomato sauce 1. Mix all ingredients in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender. Chunky Garden Lasagna 1 lb lean (at least 80%) ground beef 2 1/2 cups hot water 1/2 cup milk 1 box Hamburger Helper lasagna 1/2 teaspoon dried oregano leaves 1/4 teaspoon garlic powder 1 small tomato, coarsely chopped (1/2 cup) 1 small bell pepper, coarsely chopped (1/2 cup) 1 small zucchini, thinly sliced (1 cup) 1 cup shredded mozzarella cheese (4 oz) 1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2. Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving. Shanghai Chicken and Noodles 1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices 12 ounces uncooked fettuccine 1 bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups) 1 cup sliced mushrooms (3 ounces) 1/4 cup hoisin sauce 1. Cook and drain fettuccine as directed on package. 2. Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. 3. Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through. Asian Pork and Vegetable Stir-Fry 1/2 cup uncooked instant brown rice 1 cup water 1 boneless pork loin chop (4 oz), cut into thin bite-size strips 2 cups sliced fresh mushrooms 1 medium onion, cut into thin wedges 1/2 teaspoon garlic powder 1 can (18.5 oz) vegetable and rice soup 1 tablespoon stir-fry sauce 1 cup fresh snow pea pods 2 tablespoons sliced almonds, if desired 1. In 1-quart saucepan, cook rice in water as directed on package, omitting butter. 2. Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender. 3. Serve pork mixture over rice; sprinkle with almonds. Cheesy Chicken and Ham Chowder 2 cans (18.5 oz each) potato with broccoli & cheese chowder 1 cup cubed cooked chicken breast 1 cup diced cooked ham 1 cup shredded Cheddar cheese (4 oz) 1. In 3-quart saucepan, heat soup, chicken and ham over medium-high heat 5 minutes, stirring occasionally. 2. Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted. Taco Soup 1 can (19 oz) hearty tomato soup 1/2 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container) 1 can (4.5 oz) chopped green chiles 1/4 cup shredded Monterey Jack cheese (1 oz) 1/4 cup crushed corn chips 1. In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot. 2. Top individual servings with cheese and corn chips. High Altitude (3500-6500 ft): No change. Creamy Chicken Noodle Soup with Pesto Drizzle 2 tablespoons butter or margarine 2 medium carrots, sliced (1 cup) 2 medium stalks celery, sliced (1 cup) 1 medium onion, chopped (1/2 cup) 1 carton (32 oz)reduced-sodium chicken broth 2 1/2 cups milk 1 box Tuna Helper creamy broccoli 2 cups cut-up cooked chicken 1 dried bay leaf 2 tablespoons basil pesto 1. In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender. 2. Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. 3. Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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