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
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