Tag: recipes

Minestrone Soup

Ingredients

49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta

Directions

Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.

Sweet Onion Chowder

Ingredients

1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half

Directions

Melt butter in soup pot. Add onions. Stir and simmer, covered, on medium heat until softened, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add dill and corn. In a separate bowl, whisk flour into broth to blend. Pour into pot and whisk until smooth. Heat to a boil and simmer for 10 to 20 minutes, stirring occasionally.

Remove from heat and gently stir in half-and-half. Ladle into individual bowls and serve hot.

Cranberry Bread

Ingredients

2 cups all-purpose unbleached flour
1 cup light brown sugar
½ tsp. baking soda
1½ tsp. baking powder
1 tsp. salt
4 Tbsp. unsalted butter, melted
1 large egg, lightly beaten
¾ cup whole milk
12 oz. bag fresh cranberries
Cinnamon Sugar

Directions

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl, mix flour, sugar, baking soda, baking powder, and salt. In a medium bowl, stir together melted butter, egg, and milk. Add liquids to flour mixture. Stir to combine, then fold in cranberries. Put batter into prepared loaf pan. Sprinkle cinnamon sugar on top. Bake for 1 hour or until toothpick comes out clean. Cool briefly on rack, then slice and serve.

Garlic Cheese Biscuits

Ingredients

2 cups biscuit mix
½ cup shredded cheddar cheese
2 cloves garlic, minced
2/3 cup low fat milk
2 Tbsp. butter or margarine, melted
1/4 tsp. garlic powder

Directions

Preheat oven to 450 degrees. Combine biscuit mix, shredded cheese, and minced garlic in a large bowl. Stir in milk until moistened. Drop by the tablespoon onto a greased cookie sheet. Bake for 10 minutes or until browned. Meanwhile, mix together melted butter and garlic powder. Brush over warm biscuits and serve. Makes 12 biscuits.

Beefy Macaroni & Cheese

Ingredients

14.5 oz. package Kraft Macaroni & Cheese Dinner
4 Tbsp. unsalted butter
½ cup fat free milk
14.5 oz. can petite cut diced tomatoes no salt added
1-1/4 cups tomato basil spaghetti sauce
1 pound lean ground beef
½ tsp. minced garlic
1-2 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees. Prepare macaroni and cheese dinner according to package directions for lighter prep using fat free milk and 4 Tbsp. butter as above. Set aside. Meanwhile, sauté beef and garlic in non-stick skillet until browned. Remove from pan. Mix together diced tomatoes with juice and spaghetti sauce to make 3 cups total.

In a greased 9-inch square baking dish, layer the macaroni mixture, sauce, meat, and mozzarella cheese. Bake until browned and heated through, about 20 minutes. Serves 6 to 8.

Honey Barbecue Meatloaf

Ingredients

1½ pounds lean ground beef
½ cup plain bread crumbs
3/4 cup honey barbecue sauce
1 egg, beaten

Directions

Preheat oven to 400 degrees. In a large bowl, combine ground beef, ½ cup sauce, bread crumbs, and beaten egg. Put into greased loaf pan. Spread remaining sauce on top. Bake for 1 hour. Remove from heat, cool for 5 minutes, then slice and serve.

Shepherd’s Pie

Ingredients

2 lb. prepared garlic mashed potatoes
8 oz. sliced mushrooms
2 Tbsp. olive oil
1 to 1-1/2 lb. lean ground beef
1 medium onion, chopped
1 Tbsp. chopped garlic
2 Tbsp. flour
12 oz. can Heinz fat-free beef gravy or any leftover gravy
1/4 cup chopped fresh parsley
½ tsp. dried marjoram
14-1/2 oz. can peas and carrots, drained
1 Tbsp. Worcestershire sauce
4 oz. shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Microwave potatoes as directed but omit adding milk or butter. In heavy large skillet, sauté mushrooms in oil and remove when wilted. Add beef, onion, and garlic to same skillet and cook on medium high heat until beef is browned. Sprinkle flour over mixture and stir. Add mushrooms, gravy, parsley, marjoram, peas and carrots, and Worcestershire sauce.

Simmer until heated through. Transfer beef mixture into a greased 9-inch square baking dish. Spoon mashed potatoes over beef layer. Sprinkle with cheddar cheese. Bake for 15 minutes or until bubbly. Serves 4 to 6.

Chicken Bean Stew

Ingredients

5 to 6 boneless skinless chicken breasts
1/3 cup all-purpose flour
3 Tbsp. olive oil
1 medium onion, cut into chunks
8 oz. fresh sliced carrots
1 tsp. chopped garlic
14.5 oz. can diced tomatoes with juice
14.5 oz. can low sodium chicken broth
1/4 cup dry red wine (or more if needed to moisturize)
15 oz. can cannelloni beans, drained and rinsed

Directions

Preheat oven to 350 degrees. Sprinkle flour on a plate and dredge chicken pieces to coat. Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken.

Bring to a boil. Turn off burner, cover pot, and cook in oven for 30 minutes. Add beans. Cook for 30 minutes more or until chicken is done. Serves 4 to 6.

Chicken Cacciatore

Ingredients

5 to 6 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
16 oz. fresh mushrooms
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 cup dry red wine
28 oz. can diced tomatoes

Directions

In a large skillet, sauté the chicken breasts in olive oil until browned on both sides. Remove to a plate and set aside. Add onion and bell pepper to pan and cook until soft, about 5 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender. Sprinkle on basil and oregano. Pour in the red wine and bring to a boil.

Cook until wine is reduced by half, about 5 minutes. Stir in the tomatoes and add the chicken to the mixture. Cover and reduce heat to a simmer. Cook for 30 to 45 minutes or until chicken is done. Serve over cooked noodles or rice. Makes 4 to 6 servings.

Roast Turkey Breast with Herbs

Ingredients

6 to 7 pound bone-in turkey breast
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. fresh lemon juice
2 tsp. dry mustard
1 Tbsp. rosemary
1 Tbsp. sage
1 tsp. thyme
¾ cup dry white wine

Directions

Preheat oven to 325 degrees. Place the turkey breast in a roasting pan, skin side up. In a small bowl, combine olive oil, garlic, lemon juice, mustard, rosemary, sage and thyme. Rub over turkey. Pour the wine into the bottom of the pan. Roast uncovered for 1½ hours or longer until meat thermometer registers 165 degrees in thickest part of breast. Cover breast with foil if over-browning occurs during cooking time.

When done, transfer turkey breast to cutting board, cover with foil, and allow to rest for 15 minutes before carving. Reserve pan juices for gravy. Serves 6 to 8.