1 T butter or margarine
2 12 oz frozen cooked winter squash, thawed
2 14 oz cans chicken broth
1 14 oz can unsweetened coconut milk
1/4 t salt
2-3 t curry powder
1/4 t ground black pepper
chopped cashews/coctail peanuts (optional)
1 In a 3 qt saucepan melt butter over medium heat. Stir in squash, coconut milk, broth, and curry powder; bring to just boiling. Stir in salt and pepper. To serve, ladle soup into bowls. If desired top each serving with cashews/peanuts. Makes 8 side-dish servings.
Per serving: 140 cal., 7 g total (4 g sat. fat.), 22 mg chol., 505 mg sodium, 18 g carbo., 3 g fiber, 3 g pro.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Meredith Corporation, Des Moines, IA
Tuesday, January 1, 2008
Spicy Mexican Strata
5 C cubed French bread (1-in cubes)
4 oz chorizo sausage, cooked and crumbled
1 4.5 oz can diced green chile peppers, drained
1/2 of a 10 oz package frozen chopped spinach, thawed and well drained
1/4 C oil packed dried tomatoes, drained and chopped
1 C shredded Mexican-blend cheese (4 oz)
3 eggs, lightly beaten
1 1/2 C milk
Dash cayenne pepper
1/4 C crumbled queso fresco or additional Mexican blend cheese
1 Preheat oven to 350 F; place bread cubes in a 15x10x1 in baking pan. Bake uncovered, in the preheated oven for 10 minutes, stirring once.
2 Spread half of the bread cubes in a greased 2 qt square baking dish. Top with half the chorizo, half the chiles, all of the spinach, and all of the tomatoes. Sprink with the 1/2 C mexican blend cheese. Repeat the layers with remaining bread, chorizo, chiles and cheese.
3 Whisk together the eggs, milk, cayenne pepper, and 1/4 t salt; pour evenly over layers in dish. Press bread cubes down with a wooden spoon. Sprinkle with Parmasan cheese. Cover and chill for 2 to 24 hours.
4 Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35-45 minutes or until the internal temperature registers 170F on an instant read thermometer. Let stand for 10 minutes before serving. Makes 6 servings.
Per serving: 316 calories, 18 g total fat (8g sat. fat.) 146 mg chol., 1006 mg sodium, 22 g carbo., 2 g fiber, 18 g pro.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Meredith Corporation, Des Moines, IA
4 oz chorizo sausage, cooked and crumbled
1 4.5 oz can diced green chile peppers, drained
1/2 of a 10 oz package frozen chopped spinach, thawed and well drained
1/4 C oil packed dried tomatoes, drained and chopped
1 C shredded Mexican-blend cheese (4 oz)
3 eggs, lightly beaten
1 1/2 C milk
Dash cayenne pepper
1/4 C crumbled queso fresco or additional Mexican blend cheese
1 Preheat oven to 350 F; place bread cubes in a 15x10x1 in baking pan. Bake uncovered, in the preheated oven for 10 minutes, stirring once.
2 Spread half of the bread cubes in a greased 2 qt square baking dish. Top with half the chorizo, half the chiles, all of the spinach, and all of the tomatoes. Sprink with the 1/2 C mexican blend cheese. Repeat the layers with remaining bread, chorizo, chiles and cheese.
3 Whisk together the eggs, milk, cayenne pepper, and 1/4 t salt; pour evenly over layers in dish. Press bread cubes down with a wooden spoon. Sprinkle with Parmasan cheese. Cover and chill for 2 to 24 hours.
4 Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35-45 minutes or until the internal temperature registers 170F on an instant read thermometer. Let stand for 10 minutes before serving. Makes 6 servings.
Per serving: 316 calories, 18 g total fat (8g sat. fat.) 146 mg chol., 1006 mg sodium, 22 g carbo., 2 g fiber, 18 g pro.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Meredith Corporation, Des Moines, IA
Baked Cavatelli
2 1/3 C dried cavatelli or wagon wheel macaroni (7 oz)
12 oz bulk Italian sausage or lean ground beef
3/4 C chopped onion
1/2 C green sweet pepper (1 small) (opt)
2 cloves garlic, minced
1 26 oz jar tomato & basil pasta sauce
1 1/4 C shredded mozzarella cheese (5 oz)
1/4 C sliced, pitted ripe olives (opt)
1/4 t ground black pepper
1 Preheat oven to 375F. Cook cavatelli according to package directions, drain and set aside.
2 Meanwhile, in a 10-in skillet, cook and stirl sausage, onion, sweet pepper, and garlic until sausage is brown; drain off fat.
3 In a large bowl stir together pasta sauce, 1 C of mozzarella cheese, olives, and black pepper. Add cavatelli and sausage mixture to bowl, stir gently to combine. Transfer cavatelli mixture to a 2-qt casserole.
4 Bake, covered, in the preheated oven for 35-40 minutes or heated through. Uncover; sprinkle with remaining 1/4 C mozz cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Makes 6 main-dish servings.
Per serving: 432 cal., 21 g total fat (8 g sat. fat.), 51 mg chol., 1237 mg sodium, 36 g carbo.., 3 g fiber, 20 g pro.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
12 oz bulk Italian sausage or lean ground beef
3/4 C chopped onion
1/2 C green sweet pepper (1 small) (opt)
2 cloves garlic, minced
1 26 oz jar tomato & basil pasta sauce
1 1/4 C shredded mozzarella cheese (5 oz)
1/4 C sliced, pitted ripe olives (opt)
1/4 t ground black pepper
1 Preheat oven to 375F. Cook cavatelli according to package directions, drain and set aside.
2 Meanwhile, in a 10-in skillet, cook and stirl sausage, onion, sweet pepper, and garlic until sausage is brown; drain off fat.
3 In a large bowl stir together pasta sauce, 1 C of mozzarella cheese, olives, and black pepper. Add cavatelli and sausage mixture to bowl, stir gently to combine. Transfer cavatelli mixture to a 2-qt casserole.
4 Bake, covered, in the preheated oven for 35-40 minutes or heated through. Uncover; sprinkle with remaining 1/4 C mozz cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Makes 6 main-dish servings.
Per serving: 432 cal., 21 g total fat (8 g sat. fat.), 51 mg chol., 1237 mg sodium, 36 g carbo.., 3 g fiber, 20 g pro.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
Monkey Bread Rolls
1/2 of a 34.5 oz package frozen cinnamon sweet roll dough (or frozen orange sweet roll dough) (6 rolls)
1/3 C chopped pecans
1/4 C butter or margarine, melted
1/2 C sugar
1/4 C caramel-flavored ice cream topping
1 T maple-flavored syrup
1 Place frozen rolles about 2 inches apart on a large greased baking sheet. (Save frosting packets for a later use) Cover rolls with plastic wrap, refridgerate overnight to let dough thaw and begin to rise.
2 Preheat oven to 350 F. Generously greaes 12 21/2 in muffin cups. Divide pecans evenly among muffin cups; set aside.
3 Cut each roll into four pieces. Dip each roll in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining butter; sprinkle with any remaining sugar. In a small bouwl stir together caramel and syrup and drizzle over rolls.
4 Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a large platter. Cool slightly. Serve warm. Makes 12 rolls.
Per roll: 252 cal., 12 g total fat (4 g sat. fat.), 11 mg chol., 373 sodium, 36 g carbo., 0 g fiber, 2 g protein.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
1/3 C chopped pecans
1/4 C butter or margarine, melted
1/2 C sugar
1/4 C caramel-flavored ice cream topping
1 T maple-flavored syrup
1 Place frozen rolles about 2 inches apart on a large greased baking sheet. (Save frosting packets for a later use) Cover rolls with plastic wrap, refridgerate overnight to let dough thaw and begin to rise.
2 Preheat oven to 350 F. Generously greaes 12 21/2 in muffin cups. Divide pecans evenly among muffin cups; set aside.
3 Cut each roll into four pieces. Dip each roll in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining butter; sprinkle with any remaining sugar. In a small bouwl stir together caramel and syrup and drizzle over rolls.
4 Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a large platter. Cool slightly. Serve warm. Makes 12 rolls.
Per roll: 252 cal., 12 g total fat (4 g sat. fat.), 11 mg chol., 373 sodium, 36 g carbo., 0 g fiber, 2 g protein.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
Chicken Panini
8 1/2 in. slices hearty multigrain or ciabatta bread
1/2 C light mayo dressing or salad dressing
1 C lightly packed light basil
1 1/2 C sliced or shredded purchased deli-roasted chicken
1/2 C bottled roasted red sweet peppers, drained and cut into strips
2 T olive oil
Step 1:
Preheat and electric sandwich press. To assemble sandwiches, spread one side of each bread slice with the mayonnaise. Layer basil, chicken, peppers on 4 of the bread slices. Top with remaining bread slices, mayo side down. Brush both sides of each sandwich with oil.
Step 2:
Place sandwiches (half at a time, if necessary) in the sandwich press; cover and cook about 6 minutes or until bread is toasted. Makes 4 sandwiches.
Per sandwich: 347 cal., 18 g total fat (3 g sat. fat), 53 mg chol., 315 mg sodium, 30 g carbo., 9 g fiber, 22 g protein.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
1/2 C light mayo dressing or salad dressing
1 C lightly packed light basil
1 1/2 C sliced or shredded purchased deli-roasted chicken
1/2 C bottled roasted red sweet peppers, drained and cut into strips
2 T olive oil
Step 1:
Preheat and electric sandwich press. To assemble sandwiches, spread one side of each bread slice with the mayonnaise. Layer basil, chicken, peppers on 4 of the bread slices. Top with remaining bread slices, mayo side down. Brush both sides of each sandwich with oil.
Step 2:
Place sandwiches (half at a time, if necessary) in the sandwich press; cover and cook about 6 minutes or until bread is toasted. Makes 4 sandwiches.
Per sandwich: 347 cal., 18 g total fat (3 g sat. fat), 53 mg chol., 315 mg sodium, 30 g carbo., 9 g fiber, 22 g protein.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
Turkey & Barley Vegetable Soup
1 lb uncooked ground turkey or chicken
2 cloves garlic, minced
2 T cooking oil
5 C water
1 14.5 oz can diced tomatoes, undrained
1 C vegetable juice or hot-style vegetable juice
1/3 C quick cooking barley
1/3 C dry split peas, rinsed and drained
2 t dried Italian seasoning, crushed
1 to 1 1/2 t salt
1/4 t ground black pepper
1 C sliced celery (2 stalks)
1 C sliced carrot (2 medium)
Step 1:
In a 3 quart saucepan cook ground turkey and garlic in hot oil about 5 minutes or until turkey is no longer pink. Drain off fat. Stir in water, undrained tomatoes, vegetable juice, barley, split peas, Italian seasoning, salt, and pepper. Bring to boiling, reduce heat. Simmer, covered for 30 minutes.
Step 2:
Stir in celery and carrot. Simmer, covered, about 30 minutes more until vegetables and barley are tender. To serve ladle soup into bowls. Makes 6 main-dish servings.
Per Serving: 256 cal., 11g total fat (2g sat. fat), 60mg chol., 21g carbo., 5 g fiber, 18 g protein.
recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
2 cloves garlic, minced
2 T cooking oil
5 C water
1 14.5 oz can diced tomatoes, undrained
1 C vegetable juice or hot-style vegetable juice
1/3 C quick cooking barley
1/3 C dry split peas, rinsed and drained
2 t dried Italian seasoning, crushed
1 to 1 1/2 t salt
1/4 t ground black pepper
1 C sliced celery (2 stalks)
1 C sliced carrot (2 medium)
Step 1:
In a 3 quart saucepan cook ground turkey and garlic in hot oil about 5 minutes or until turkey is no longer pink. Drain off fat. Stir in water, undrained tomatoes, vegetable juice, barley, split peas, Italian seasoning, salt, and pepper. Bring to boiling, reduce heat. Simmer, covered for 30 minutes.
Step 2:
Stir in celery and carrot. Simmer, covered, about 30 minutes more until vegetables and barley are tender. To serve ladle soup into bowls. Makes 6 main-dish servings.
Per Serving: 256 cal., 11g total fat (2g sat. fat), 60mg chol., 21g carbo., 5 g fiber, 18 g protein.
recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Mereditch Corporation, Des Moines, IA
Subscribe to:
Posts (Atom)