Monday, January 30, 2012

{soups-salads-and-salad-dressings} Weight Watchers Low Fat Italian Seafood Stew

 

Weight Watchers Low Fat Italian Seafood Stew

Ingredients:

1 cup bottled clam juice
4 cloves garlic ; 2 smashed, 2 minced
1 lb. mussels, scrubbed, debearded, or small cherrystone clams
2 tbsp. extra-virgin olive oil, divided
1 onion, thinly sliced
1/2 lb. (8 oz.) squid, cleaned, cut into 1/2" thick rings
1/2 cup dry white wine
1/3 cup red wine vinegar + more to taste
1 can (14-1/2 oz.) diced tomatoes
2 lb. firm, white-fleshed fish fillet, such as monkfish or halibut,
skinned, cut into 1" chunks
8 oz. medium shrimp, peeled, deveined
4 tbsp. chopped fresh parsley, divided use
2 tbsp. fine, dry breadcrumbs

to taste: freshly ground pepper

Directions:

Bring clam juice and smashed garlic to a simmer in a large pot.
Add mussels or clams and cook, covered, until open, 3 - 5 minutes.
Discard garlic and remove mussels from pot, discarding any that did not
open.
Using a fine-meshed sieve lined with cheesecloth, strain broth into a
bowl and set aside.
Wipe out pot.
Add 1 tbsp. oil to pot and heat over medium-low heat.
Add onion, minced garlic and cook, stirring, until softened, 5 - 7 minutes.
Increase heat to high then add squid and cook, stirring, until the squid
turns opaque, about 1 minute. Add wine and 1/3 cup vinegar.
Cook, stirring occasionally, until liquid has reduced by half, 5 - 7
minutes.
Add tomatoes and reserved mussel broth.
Reduce heat to low, cover and simmer until squid is tender, 18 - 20
minutes.
Just before serving, add fish and shrimp to simmering stew and cook,
covered, just until fish is opaque in center, 3 - 5 minutes.
Stir in mussels and heat through, about 1 minute.
With a slotted spoon, remove solids to a bowl and cover to keep warm.
Stir 3 tbsp. parsley, breadcrumbs and remaining 1 tbsp. oil into sauce.
Simmer until sauce thickens to consistency of heavy cream, 1 - 2 minutes.
Adjust seasoning with pepper and vinegar.
Return solids to sauce.
Serve immediately, garnished with remaining 1 tbsp. parsley.

Makes 8 servings.

Nutritional Info Per Serving:

Cal: 280, Fat: 8g, Chol: 156mg, Carb: 8g, Pro: 39g, Fiber: 1g, Sod: 405mg.

Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat

5 WW Points

Source : The RecipeRoss Diabetic Delite Mailer

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{soups-salads-and-salad-dressings} Belgian Beef Stew

 

Belgian Beef Stew

1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest

Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.



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{soups-salads-and-salad-dressings} Baked Beet Salad with Vinaigrette Dressing

 

Baked Beet Salad with Vinaigrette Dressing

1 Pound beets, (6)
1 Small Spanish onion, (4 oz)

VINAIGRETTE
3 Tablespoons vegetable oil
2 Tablespoons cider vinegar
1 Tablespoon fresh mint, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon salt
1/2 Teaspoon pepper

Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350F 180C oven for about 1 hour or until vegetables are fork-tender. Remove vegetables from foil; let stand for 15-20 minutes or until cool enough to handle. Loosen skins from vegetables; slice onion into strips and cube beets.
 
Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper. Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving. Makes 8 servings.

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Sunday, January 29, 2012

{soups-salads-and-salad-dressings} Curried Squash & Chicken Soup

 

Curried Squash & Chicken Soup
Source: EatingWell Magazine

2 servings, 1 3/4 cups each

Red Thai curry paste adds heat and depth of flavor to this simple
soup. If you like, omit the chicken and spinach to make an even
simpler first-course soup.

1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste (see Note)
1/4 teaspoon salt

Tips for Two: Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice

Ingredient Note:
Red curry paste is a blend of chile peppers, garlic, lemongrass and
galanga (a root with a flavor similar to ginger). Look for it in jars
or cans in the Asian section of the supermarket or specialty stores.

Heat squash, coconut milk and water in a medium saucepan over
medium-high heat. Cook, stirring occasionally, until the squash
defrosts, about 10 minutes. Add chicken, reduce heat to medium and
simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime
juice, sugar, curry paste to taste and salt and continue cooking until
the chicken is cooked through, about 3 minutes longer.

http://groups.yahoo.com/group/Tamaras-Recipes/

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Saturday, January 28, 2012

{soups-salads-and-salad-dressings} Beef Stew

 

Beef Stew

1-1/2 pounds beef for stew, cut to make 1inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick
1 1/2 pounds beef for stew, cut to make 1-inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick

In medium bowl, toss beef with flour to coat. In heavy large saucepan or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 5 minutes or until browned, stirring occasionally. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes or until beef is almost tender. Add potatoes and carrots; return to a boil. Reduce heat; cover and simmer 45 minutes or until beef and vegetables are tender.

 

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{soups-salads-and-salad-dressings} Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese

 

Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese Recipe

Salad:
1 small red onion, vertically sliced
8 to 9 cups spinach leaves, washed and patted dry
4 oz. feta cheese, crumbled
1/4 C. dried cranberries
1 T. mint leaves, chopped
2 T. sherry vinegar
Pinch of salt
6 T. olive oil
Black pepper, freshly ground

Garlic crostini:
1 T. olive oil
1 large garlic clove
12 thinly sliced crostini or other Artisan bread
1/2 C. pecan halves, toasted and very coarsely chopped

Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry.

Meanwhile, make the crostini. Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Set the crostini aside.

Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.

Serves 6.

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{soups-salads-and-salad-dressings} PLANTATION SALAD

 

PLANTATION SALAD

Source: Smucker's® Recipe Collection Plantation Salad
The perfect salad for a luncheon. It's beautiful, delicious and novel!

Serves: 6
Prep. time: 10 minutes
Cooking time: 1 minute

DRESSING
~ 1/2 cup Smucker's® Orange Marmalade Simply Fruit
~ juice of 1 lemon (about 1/3 cup)
~ 1/4 teaspoon freshly ground black pepper
~ 1/4 cup Crisco® Pure Peanut Oil
~ 1/3 cup nonfat sour cream or plain yogurt

SALAD
~ 1 small head leaf lettuce or salad greens
~ 1 large ripe avocado, peeled and thinly sliced ~ 1 large orange,
peeled and thinly sliced or sectioned
~ 1 small Bermuda onion, peeled and thinly sliced
~ 1 small fresh pineapple, peeled, cored, and sliced into rings or bits
~ 1/4 cup chopped cashews (optional)

1. In a microwave-safe glass bowl, combine marmalade and lemon juice.
Microwave on HIGH for 30-45 seconds or until marmalade melts.
2. Stir in remaining dressing ingredients. Chill.
3. Arrange lettuce on individual serving plates or large serving
platter. Top with avocado, orange, onion and pineapple.
4. Drizzle with dressing and garnish with cashews.

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{soups-salads-and-salad-dressings} KOSHER STRAWBERRY CHICKEN SALAD

 

KOSHER STRAWBERRY CHICKEN SALAD

Strawberry Chicken Salad (meat)

Ingredients
2 tablespoons orange juice
1 tablespoon olive oil or salad oil
2 teaspoons sugar
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup)
2 tablespoons orange juice
1 tablespoon lemon juice
1 clove garlic, minced
12 ounces skinless, boneless chicken breasts
4 cups spinach leaves
1 cup sliced fresh strawberries
1 11-ounce can mandarin oranges, drained
Instructions
Dressing: In a screw-top jar combine 2 tablespoons orange juice, the
oil, and sugar; cover and shake well. Chill dressing until serving time.
For marinade, combine soy sauce, green onions, 2 tablespoons orange
juice, the lemon juice, and garlic. Place chicken in a plastic bag set
into a shallow dish. Add marinade; seal bag. Turn chicken to coat well.
Chill 2 to 4 hours, turning chicken occasionally. Remove chicken from
bag, reserving marinade. Grill chicken on an uncovered grill over medium
coals for 5 minutes. Brush with marinade; turn chicken and brush with
marinade. Grill 7 to 10 minutes more or until chicken is tender and no
longer pink. Cool slightly; slice chicken breast. Discard any remaining
marinade. Line 4 individual plates with spinach leaves. Arrange
strawberries, oranges, and chicken breast slices on spinach-lined
plates. Shake dressing; drizzle over salads.
*Special Instructions
Scallions or Green Onions Insect Infestation:
Light green or brown thrips may occasionally be found between the green
branches where they protrude from the bulb. Less frequently, they can be
found crawling on the outside or inside of the long green shoots.
Inspection:
1. A vertical cut should be made from the top of the scallion's green
shoot to the bottom of the bulb. Examine three scallions from each
bunch, paying careful attention to the area between the branches that
protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of
water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked.
The affected scallion must be discarded.
Spinach Infestation Inspection:
Spinach and arugula tend to be highly infested throughout the year.
Light green thrips are often found in the small curls of the leaves.
Occasionally, worms may be found in burrows within the body of the leaf.
Look for a narrow (1/8_) translucent burrow speckled with black dots
breaking up the deep green color of the leaf. These burrows will often
trap the worm within the leaf. To rid the leaf of these worms, carefully
slit the bumpy part within the burrow with a sharp knife and remove the
worm.
Please note Only flat leaf spinach is recommended because its flat
surface lends itself to efficient washing. Curly leaf spinach is
difficult to clean and check. It is therefore not recommended.
Spinach Inspection:
1. Soak leaves in a solution of cold water and vegetable wash. The
proper amount of vegetable wash has been added when some bubbles are
observed in the water. (In the absence of vegetable wash, several drops
of concentrated non-scented liquid detergent may be used. However, for
health reasons, care must be taken to thoroughly rinse off the soapy
solution.)
2. Separate spinach leaves and agitate in the soapy solution.
3. Using a heavy stream of water or a power hose, remove all foreign
matter and soap from the leaf surface. Alternatively, a vegetable brush
may be used on both sides of the leaf.
4.Several leaves should be checked over a light box or under strong
overhead light to verify that the washing procedure has been effective.
Both sides of the leaf must be checked.
5. If it is practical, it is best to check each leaf.
Strawberries Common (short stem) and Long Stem
Inspection of Common Strawberries:
1. If the green crown is to be removed, do so carefully without making a
hole in the top of the strawberry. If a hole was made, the
strawberryshould then be cut in half, allowing you to wash both the
inside andoutside of the strawberry. 2. Briefly soak berries in a
solution of cold water and vegetable wash. The proper amount of
vegetable wash has been added when some bubbles are observed in the
water. (In the absence of vegetable wash, several drops of concentrated
non-scented liquid detergent may be used. However, for health reasons,
care must be taken to thoroughly rinse off the soapy solution.)
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each strawberry. They may be used without inspection.
Alternative Method
1. Carefully remove the green leaf of the strawberry without making a
hole in the top of the strawberry. If a hole was made, the strawberry
should then be cut in half, allowing both the inside and outside of the
strawberry to be washed.
2. Rub the surface of each individual berry while holding it under a
stream of running water. Careful attention should be paid to the area
beneath the green leaf at the top of the berry.
Inspection of Long Stem Strawberries:
The beauty of highly priced long stem strawberries may be marred by
contact with water and/or the removal of its green crown. We therefore
recommend the following washing procedure.
1. Taking an individual strawberry in hand, lift the green leafy crown
at the top of the berry and, with a soft brush, e.g., soft bristle
paintbrush or women's make-up brush, brush off entire surface of
strawberry.
2. Each berry should be carefully inspected under strong light. Thrips
may crawl into the crevices of the strawberry seeds. The entire surface
area must be visually inspected. A magnifying glass can be a most
helpful tool for easy identification of insects.
3. If the strawberries are found to be heavily infested, the entire
pallet should not be used.
Serving Size
Serves 4.

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{soups-salads-and-salad-dressings} chilled fruit salad

 

chilled fruit salad

4 cups mixed diced fruits (mango, banana, stewed peaches and apples)
2 teaspoon(s) lemon juice
4 tablespoons condensed milk
4 teaspoons cream
4 teaspoons honey
a pinch of salt

Mix in the lemon juice into the mixed diced fruits and refrigerate till serving time.
At serving time, mix in the condensed milk, salt and serve in individual bowls topped with cream and honey.

TIPS:
Mango and banana give this dish most of its taste and flavor.
Chilled custard can be used instead of condensed milk. Alternatively, custard can be added along with condensed milk.

Serve chilled

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{soups-salads-and-salad-dressings} Sautéed Mushroom Salad

 

Sautéed Mushroom Salad
1 tablespoon red wine vinegar
1 tsp garlic, minced
1 cup red pepper, diced
1 cup shallot or onion, thinly sliced
1 lb White button or crimini mushrooms, trimmed and quartered
1 tablespoon Olive oil
8 cups spring mix (assorted baby salad greens)
Directions
Divide spring mix among 4 serving plates; set aside.
Heat oil in a large non-stick skillet over medium-high heat.
Add a single layer of mushrooms and cook, without stirring,
for about 5 minutes or until mushrooms become red-brown on one side.
Turn the mushrooms and stir in shallot or onion, red pepper and garlic.
Cook for 5 minutes, or until shallot or onions begin to soften.

Remove from heat and transfer to a separate bowl. Stir in vinegar,
sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom
mixture on top of greens and scatter fresh chives on top. Serve
immediately.
NUTRITION FACTS per serving
Iron100 cal Total Carbohydrates4 g Sodium100 cal Calories100 cal
Total Fat4 g

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Friday, January 27, 2012

{soups-salads-and-salad-dressings} Makeover Beef & Potato Soup Recipe

 

Makeover Beef & Potato Soup Recipe



Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —SHEILA HOLDERMAN, BERTHOLD, NORTH DAKOTA

This recipe is:

Healthy




    Prep: 30 min.
    Cook: 6-1/2 hours
    Yield: 10 Servings


Ingredients

    1-1/2 pounds lean ground beef (90% lean)
    3/4 cup chopped onion
    1/2 cup all-purpose flour
    2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
    5 medium potatoes, peeled and cubed
    5 medium carrots, chopped
    3 celery ribs, chopped
    3 teaspoons dried basil
    2 teaspoons dried parsley flakes
    1 teaspoon garlic powder
    1/2 teaspoon pepper
    12 ounces reduced-fat process cheese (Velveeta), cubed
    1-1/2 cups 2% milk
    1/2 cup reduced-fat sour cream


Directions

    In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender.
    Stir in cheese and milk. Cover and cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream. Yield: 10 servings (3 quarts).

Nutritional Facts 1-1/4 cups equals 327 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.



Originally published as Makeover Beef & Potato Soup in Healthy Cooking December/January 2012, p28




             Beth Layman  :)


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{soups-salads-and-salad-dressings} Beef and Potato Casserole Recipe

 

Beef and Potato Casserole Recipe


My husband goes to school and works full-time, and I'm the mother of a 1-year-old. With a busy schedule like ours, this quick recipe of pantry staples is just perfect!—Brenda Bradshaw, Oconto, Wisconsin


    Prep: 15 min.
    Bake: 25 min.
    Yield: 6 Servings


Ingredients

    4 cups frozen potato rounds
    1 pound ground beef
    3 cups frozen chopped broccoli, thawed
    1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
    1/3 cup milk
    1 cup (4 ounces) shredded cheddar cheese
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper


Directions

    Place potato rounds on the bottom and up the sides of a 13-in. x 9-in. baking dish. Bake at 400° for 10 minutes.
    Meanwhile, cook beef over medium heat until no longer pink; drain. Place beef and broccoli over potatoes. Combine the celery soup, milk, 1/2 cup cheddar cheese, garlic powder and pepper. Pour over beef mixture.
    Cover and bake at 400° for 20 minutes. Top with remaining cheese. Return to oven for 2-3 minutes or until the cheese melts. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 386 calories, 23 g fat (10 g saturated fat), 61 mg cholesterol, 884 mg sodium, 28 g carbohydrate, 4 g fiber, 22 g protein.


Originally published as Beef and Potato Casserole in Country Ground Beef , p44






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Ranch Potato Casserole Recipe

 

Ranch Potato Casserole Recipe



My daughter urged me to send in the recipe for this casserole. I make it often, and it's especially good in place of baked potatoes when you're having barbecued pork chops, steak of chicken. We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason—I can put it together a day ahead and bake it just before we're ready to eat.

This recipe is:

Contest Winning



    Prep: 30 min.
    Bake: 40 min.
    Yield: 8 Servings


Ingredients

    6 to 8 medium red potatoes (about 2 to 2-1/2 pounds)
    1/2 cup sour cream
    1/2 cup prepared ranch-style dressing
    1/4 cup bacon bits or crumbled cooked bacon
    2 tablespoons minced fresh parsley
    1 cup (4 ounces) shredded cheddar cheese
    TOPPING:
    1/2 cup (2 ounces) shredded cheddar cheese
    2 cups coarsely crushed cornflakes
    1/4 cup butter, melted


Directions

    Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
    Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 329 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 481 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.


Originally published as Ranch Potato Casserole in Country Woman September/October 1990, p31





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Cheesy Canadian Bacon & Potato Casserole Recipe

 

Cheesy Canadian Bacon & Potato Casserole Recipe



"This hearty side dish is so rich and creamy that no one will miss the extra fat at all!" Lean Canadian bacon and lighter ingredients add extra flavor instead. Christina Price - Wheeling, West Virginia

This recipe is:

Healthy

Diabetic Friendly



    Prep: 15 min.
    Bake: 50 min. + standing
    Yield: 12 Servings


Ingredients

    1 can (10-3/4 ounces) reduced-fat condensed broccoli cheese soup, undiluted
    1 cup (8 ounces) 1% cottage cheese
    1 cup (8 ounces) reduced-fat sour cream
    1 package (28 ounces) frozen O'Brien potatoes, thawed
    1 teaspoon garlic powder
    1/2 teaspoon pepper
    1/2 pound Canadian bacon, chopped
    1/4 cup shredded reduced-fat cheddar cheese


Directions

    In a food processor, combine the soup, cottage cheese and sour cream; cover and process until smooth.
    In a large bowl, combine the potatoes, garlic powder and pepper; stir in Canadian bacon and soup mixture. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 50-55 minutes or until bubbly. Let stand for 15 minutes before serving. Yield: 12 servings.

Nutritional Facts 2/3 cup equals 133 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 478 mg sodium, 15 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.


Originally published as Cheesy Canadian Bacon & Potato Casserole in Healthy Cooking February/March 2009, p37






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Cheesy Potato Casserole Recipe #3

 

Cheesy Potato Casserole Recipe



When my husband and I were married 12 years ago, my mother gave me a cookbook she created of my favorite recipes. This creamy dish was among them. Now it's popular with my family. I often take it to carry-in suppers. -Paige Buckingham Lawrence, Kansas

This recipe is:

Contest Winning




    Prep: 30 min.
    Bake: 40 min.
    Yield: 4-6 Servings


Ingredients

    6 medium potatoes (about 2 pounds) , peeled and cut into chunks
    1 carton (8 ounces) French onion dip
    1 cup (8 ounces) 4% cottage cheese
    Salt and pepper to taste
    1/2 to 1 cup shredded cheddar cheese


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash potatoes. Stir in the onion dip, cottage cheese, salt and pepper.
    Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through and cheese is melted. Yield: 4-6 servings.



Originally published as Cheesy Potato Casserole in Quick Cooking July/August 2004, p32




             Beth Layman  :)


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