Oriental Salad

Oriental Salad

Salad Base:
1 lg. head green cabbage, shredded

4 chicken breasts, cooked and shredded

1 bunch green onions, chipped

1 can mandarin oranges

On a cookie sheet, crush and brown at 350 for 10 minutes:

1/4 c. sesame seeds

1/4 c. slivered almonds

1 package oriental flavored ramen noodles

Dressing:
1 T. sugar

3 T. vinegar

1/2 c. oil

1 t. salt

1/2 t. pepper

oriental ramen flavor packet

After browning the seeds, almonds and noodles stir them into the salad. Before serving toss the salad in the dressing.

One-Pot Pasta

One-Pot Pasta

4 large garlic cloves, peeled

1 jar (7 oz) oil-packed sun dried tomatoes OR diced fresh tomatoes

3 cans (14.5 oz each) chicken broth (5 ¼ C)

1 pound uncooked penne pasta

1 head broccoli (2 C small florets)

2 medium carrots, peeled

4 oz reduced fat cream cheese

¼ tsp salt

½ coarsely ground pepper

Grated Parmesan cheese (optional)

Thinly slice garlic.  Place 1 Tbsp oil from sun-dried tomatoes into 8-quart stockpot.  Cook over medium heat until golden brown.  Add broth; increase heat to high.  Cover and bring to a boil.  Stir in pasta; cover and simmer until pasta is almost cooked but still firm.

Meanwhile, cut broccoli into small florets.  Cut carrots lengthwise and then into thin strips.  Cut cream cheese into cubes.

Add vegetables, cream cheese, salt and pepper to pot.  Stir until cream cheese is melted and fully incorporated.  Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.  Serve immediately.  Top with grated cheese.

Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables

1 ½ C. sliced fennel bulb (about one small bulb)

1 ½ C. (½ inch) cubed peeled butternut squash

1 ¼ C. (½ inch) cubed red potato

1 C. (½ inch) cubed peeled turnip

1 C. (½ inch-thick) sliced parsnip

1 Tbsp. olive oil

¾ tsp salt

½ tsp chopped fresh thyme

¼ tsp freshly ground black pepper

6 garlic cloves, peeled and minced

3 large shallots, peeled and halved

Cooking spray

1 tbsp honey

1 ½ tsp cider vinegar

Preheat oven to 450 degrees.  Combine first 11 ingredients in a large bowl; toss well.  Arrange vegetable mixture in single layer on a jelly-roll pan coated with cooking spray.  Bake at 450 degrees for 25 minutes or until vegetables are browned and tender.  Place vegetable mixture in bowl.  Add honey and cider vinegar to vegetables, and toss well.  Makes about 4 servings (serving size: about 2/3 C.)

Browned Butter Smashed Potatoes with Butternut Squash

Browned Butter Smashed Potatoes with Butternut Squash

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
1/2 cup 1% milk (approximate)
Freshly ground black pepper, to taste

In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.
In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.
When potatoes and squash are cooked, remove from heat and thoroughly drain the water off. Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.
Roughly mash with hand masher leaving mixture chunky. Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.
Spoon into a large serving bowl and drizzle with brown butter/sage mixture.
Makes 4 servings (about 4 cups).

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

1 egg white

1 teaspoon vanilla

4 cups whole almonds

½ cup white sugar

½ cup brown sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

Preheat oven to 250 degrees.  Lightly grease cookie sheet.

Lightly beat the egg white; add vanilla, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.

Bake for 60 to 90 minutes in the preheated oven, stirring occasionally (especially after the first hour), until golden. Allow to cool, then store nuts in airtight containers. 

French Dip Sandwiches

French Dip Sandwiches

1 lb. thinly sliced deli roast beef

4 hoagie rolls

2 Tbsp. olive oil

1 Tbsp. flour

1 shallot, chopped

10 oz. beef broth or consommé

In large skillet over medium heat, sauté chopped shallots in olive oil for 2 minutes.  Add flour and sauté 2 more minutes.  Slowly pour in beef broth and whisk.  Bring to a boil over high heat and reduce to low and simmer.  Cut rolls in half and place ¼ lb. warmed roast beef inside each.  Pour dipping sauce into individual serving dishes. 

Chickpea, Roasted Pepper and Feta Salad

Chickpea, Roasted Pepper and Feta Salad

2 yellow bell peppers, cut lengthwise into flat panels

1/3 cup lemon juice

3 Tbsp olive oil

¼ tsp salt

2 cans (15 oz each) chickpeas, rinsed and drained

1 pint grape tomatoes, halved

1 medium red onion, halved and thinly sliced

½ cup flat-leaf parsley, finely chopped

2 bunches arugula or watercress, tough stems removed

8 oz. feta cheese, crumbled

Preheat broiler.  Broil pepper pieces, skin side up, 4 inches from heat for 12 minutes, or until skin is charred.  When cool enough to handle, peel and cut into ½ inch wide slices.

In a large bowl, whisk together lemon juice, oil and salt.  Add roasted peppers, chickpeas, tomatoes, onion and parsley, and toss to combine.  Let stand 30 minutes to develop flavors.

Add arugula and toss gently.  Serve immediately, with feta sprinkled on top.

Makes 6 servings.  Each serving has 296 calories, 16 g fat, 29 g carbohydrates (5.4 g fiber), 11 g protein, 998 mg sodium. 

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

Prep time: 30 minutes

Total time: 1 hour

1 package cream cheese, softened

½ cup sour cream

1 cup chicken broth

3 lb. red potatoes, thinly sliced

1 package (6 oz.) smoked ham

2 cups shredded cheddar cheese

1 cup frozen peas

Preheat oven to 350ºF. Spray 13X9 pan with cooking spray.  Mix cream cheese, sour cream, and chicken broth in large bowl until well blended.  Add potatoes, ham, peas and 1 ¾ cups of cheese; stir gently to coat all ingredients.  Spoon into prepared baking dish.  Sprinkle with remaining ¼ cup of cheese.  Bake 1 hour or until heated through and potatoes are tender.

Makes 15 servings, ¾ cup each.

Asian Beef and Noodles

Asian Beef and Noodles

1 lb. hamburger

½ lb. fresh broccoli

3 green onions, chopped

2 3 oz ramen noodle packages

1 C. carrots, diced

¼ lb. mushrooms, sliced

Cut broccoli into flowerets.  Cook hamburger, crumble and drain.  Season with one of the packets from ramen noodles; set aside.  Combine with 2 C. water, ramen noodles, broken into small pieces, and remaining seasoning packet; bring to a boil.  Reduce heat, add hamburger, green onions and broccoli; cover and simmer 3 minutes.  Add mushrooms when serving.  Serves about 4.

Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator.

Sharlyn’s Peach Cobbler

Sharlyn’s Peach Cobbler

1 package yellow cake mix

1 can peach pie filling

1 stick butter

Put pie filling in bottom of 9x9 pan, cover with cake mix and drizzle melted butter on top.  Bake for 1 hour at 350º.  Let cool 45 minutes.

Tiger-striped Brownies

Tiger-striped Brownies

1 oz semisweet chocolate

1 oz unsweetened chocolate

1 Tbsp unsalted butter           

⅓ C smooth peanut butter

2 Tbsp vegetable oil

½ C firmly packed brown sugar

½ C sugar

2 large eggs, at room temp

1 ½ tsp vanilla

¾ C flour

¼ tsp salt

Preheat oven to 325º and butter an 8-inch square pan.  In a microwave, melt chocolate and butter on high for 1-2 minutes.  Stir the mixture halfway through.  Set the mixture aside to cool to room temp. 

In medium sized bowl, beat together peanut butter and oil until combined.  Add the sugars and continue beating until the mixture is light and fluffy.  Add eggs, one at a time, beating well after each.  Mix in vanilla and then flour and salt until just combined.

In a small bowl, stir ⅓ cup of the batter with the melted chocolate.  Scrape the remaining batter into the pan and spread evenly.  Spoon the chocolate mixture over the batter.  Using a knife, make a zigzag through the layers to create a marbled effect.  Bake for 30-35 minutes or until toothpick comes out almost clean.  Cool brownies in pan, then cut them into bars.

Makes about 16 bars.

Crepes

Crepes

3 C flour
3/4 tsp baking powder
3 tsp salt
3 3/4 C milk
3 eggs
3 Tbsp melted butter

Mix ingredients together, then fry up!

Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries

Prep time: 10 minutes

Total time: 37 minutes

2 large baking potatoes

¼ C Italian dressing

¼ C Parmesan cheese

1 lb. boneless skinless chicken breasts, cut into strips

1 packet Shake ‘N Bake Original Chicken Seasoned Coating mix

¼ cup Dijon mustard

1 Tbsp honey

Preheat oven to 425ºF.  Cut potatoes into ½-inch thick strips; place in large bowl.  Add dressing and cheese; toss to coat.  Place in single layer on large greased baking sheet.  Bake 12 minutes.

Meanwhile, coat chicken strips with coating mix as directed on package. 

Turn potatoes over with large spatula; push to one side of baking sheet.  Place chicken strips on other side of baking sheet.  Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.  Mix mustard and honey; serve for dipping.

Makes 4 servings.

Sharlyn’s Chicken Broccoli Casserole

Sharlyn’s Chicken Broccoli Casserole

1-5 chicken breasts

2 packages frozen broccoli or 1 ½ - 2 lbs. fresh broccoli

2 cans cream of chicken soup

1 Tbsp lemon juice

1 C mayo

1/8 tsp curry powder

½ C grated cheddar cheese

Salt to taste

Boil chicken in salted water until tender.  Remove skin and bones; cut into pieces.  Cook broccoli according to directions on package, but only half the time.  If fresh broccoli is used, boil in salted water until cooked, but still crisp.  Preheat oven to 350ºF.  Drain and place spears in 9x13 pan.  Cover with chicken.  Salt to taste.  Mix soup, mayo, lemon juice and curry powder together and pour over chicken and broccoli.  Sprinkle top with cheese.  Bake at 350ºF for 30 minutes.

Makes 8-10 servings.

Sally’s Breadsticks

Sally’s Breadsticks

1 ½ C warm water

2 Tbsp sugar

1 Tbsp yeast

3 C flour

½ tsp salt

Dissolve yeast in water; add other ingredients.  Knead about 3 minutes until smooth.  Rest 10 minutes.  Roll onto buttered cookie sheet.  Brush melted butter pver top.  Sprinkle with parmesan cheese and garlic salt.  Cut into strips on cookie sheet.  Raise 15-20 minutes.  Bake at 375º for 20 minutes.

Roasted Cauliflower

Roasted Cauliflower


1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Carrot-Sweet Potato Soup

Carrot-Sweet Potato Soup

1 ½ lbs carrots, cut into large pieces

1 lb sweet potatoes, peeled and cut into large pieces

1 small onion, quartered

3 cups chicken broth

2 cups water

1 tsp kosher salt

1 tbsp honey

1 bay leaf

Combine all ingredients in slow cooker.  Cover and cook 8 hours on low.  Remove bay leaf and puree soup in batches.  Stir in ¼ tsp ground black pepper and top with cilantro.  Makes 8 cups.

100 calories per serving, 0 total fat, 0 sat fat, 668 mg sodium, 23 g carbs, 0 chol, 3 g protein, 4 g fiber

Kristin’s Wild Rice and Chicken Soup

Kristin’s Wild Rice and Chicken Soup

1/4 cup butter
3 carrots, chopped or shredded
1 small onion, chopped
1-2 stalks celery, chopped
2-3 chicken breasts, cooked and chopped into small pieces
1 box of Uncle Ben's Wild Rice with seasoning packet

1 to 2 cups heavy cream

2 cups chicken broth

Sauté carrots, onion and celery in butter until tender.  In stock pot or slow cooker, add together rice, chicken, sautéed veggies.  Then add (to taste and consistency desired) heavy cream and chicken broth. 

Bring to boil until hot.