Monday, January 31, 2011

{soups-salads-and-salad-dressings} Touchdown Chili

 

Touchdown Chili

 

With the help of McCormick Chili Seasoning,

this chili is so quick and easy to prepare that you won't miss any of the big game.

 

Makes 5 (1-cup) servings.

 

1 pound lean ground beef

1 cup chopped onion

1 package McCormick Chili Seasoning Mix

    OR McCormick 30% Less Sodium Chili Seasoning Mix

1 can (15 ounces) kidney beans, drained

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

 

1. Cook and stir ground beef and onion in large skillet on medium-high heat 5 minutes. Drain fat.

 

2. Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

 

3. Serve with shredded cheese, sour cream and chopped onion, if desired.  Enjoy.  Marilyn.

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{soups-salads-and-salad-dressings} Spicy Pineapple Pork Chili

 

Spicy Pineapple Pork Chili

 

1 pound lean boneless pork, trimmed and cut into 1-inch cubes

1 cup dried small white beans, rinsed and drained

1 cup hot water

1 (14 1/2 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 (20 ounce) can pineapple chunks, drained, juice reserved

1 (4 ounce) can diced green chilies

1 medium onion, chopped

1 tablespoon chili powder (or more or less to taste)

1 tablespoon cumin (or less to taste)

1/2 teaspoon garlic powder

 

In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies,

onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the LOW heat setting for 8 1/2 to 9 hours until the pork and beans are tender,

stirring once halfway through the cooking time, if possible.

 

Stir in the pineapple chunks and serve.

 

Serves 4 to 6.  Enjoy.  Marilyn.

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{soups-salads-and-salad-dressings} Southwestern Super Chili

 

Southwestern Super Chili

 

Serves: 6

 

1 tablespoon vegetable oil

1 pound boneless chicken breasts, cut into cubes

1/2 pound kielbasa, cut into 1/2-inch pieces

1 1/2 cups Pace Picante Sauce

1/2 cup water

1 teaspoon ground cumin

1 (14 1/2 ounce) can whole peeled tomatoes, cut up

1 cup frozen whole kernel corn

1 (about 15 ounce) can pinto beans, drained

 

HEAT oil in saucepot. Add chicken and kielbasa and cook until browned. Remove chicken and kielbasa.

 

ADD picante sauce, water, cumin, tomatoes and corn. Heat to a boil. Return chicken and kielbasa to saucepot. Cover and cook over low heat 20 minutes.

 

ADD beans and heat through. Garnish with lime and cilantro.  Enjoy.  Marilyn.

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Sunday, January 30, 2011

{soups-salads-and-salad-dressings} Gnocchi Chicken Minestrone Recipe

 

Gnocchi Chicken Minestrone Recipe




"The inspiration for this recipe comes from my Italian heritage—my mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup." —Barbara Estabrook, Rhinelander, Wisconsin

This recipe is:

Contest Winning



  • 8 Servings
  • Prep: 30 min. Cook: 30 min.

Ingredients

  • 1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 each small green, sweet red and yellow peppers, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup chopped fresh baby portobello mushrooms
  • 1/3 cup chopped red onion
  • 1/3 cup chopped prosciutto or deli ham
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 3/4 cup canned white kidney or cannellini beans, rinsed and drained
  • 1/2 cup frozen peas
  • 3 tablespoons tomato paste
  • 1 package (16 ounces) potato gnocchi
  • 1/2 cup shredded Asiago cheese
  • 8 fresh basil leaves, thinly sliced

Directions

  • Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
  • In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  • Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil. Yield: 8 servings (2-3/4 quarts).

Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts: 1-1/3 cups equals 324 calories, 8 g fat (2 g saturated fat), 59 mg cholesterol, 1,163 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.

Gnocchi Chicken Minestrone published in Taste of Home June/July 2010, p55




             Beth Layman  :)


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Saturday, January 29, 2011

{soups-salads-and-salad-dressings} One-Pot Chili Recipe

 

One-Pot Chili Recipe

"This hearty entree is low in fat and full of flavor. I love that you can cook the dried pasta right in the chili. One less pot to wash! This also reheats in the microwave perfectly." Dawn Forsberg — Saint Joseph, Missouri

This recipe is:

Contest Winning

Healthy



    * 6 Servings
    * Prep: 25 min.
   * Cook: 15 min.



Ingredients

    * 1 pound lean ground turkey
    * 1 small onion, chopped
    * 1/4 cup chopped green pepper
    * 1 teaspoon olive oil
    * 2 cups water
    * 1 can (15 ounces) pinto beans, rinsed and drained
    * 1 can (14-1/2 ounces) reduced-sodium beef broth
    * 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
    * 1 can (8 ounces) no-salt-added tomato sauce
    * 2 teaspoons chili powder
    * 1 teaspoon ground cumin
    * 1/2 teaspoon dried oregano
    * 2 cups uncooked multigrain penne pasta
    * 1/4 cup reduced-fat sour cream
    * 1/4 cup minced fresh cilantro



Directions

    * In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
    * Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro. Yield: 6 servings (2 quarts).


Nutrition Facts: 1-1/3 cups with 2 teaspoons sour cream equals 384 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 598 mg sodium, 47 g carbohydrate, 8 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.



One-Pot Chili published in Healthy Cooking December/January 2010, p35





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{soups-salads-and-salad-dressings} Anniversary Chowder Recipe

 

Anniversary Chowder Recipe



WE celebrated our 35th wedding anniversary with dinner at a lovely pre-Revolutionary War restaurant in Pennsylvania, where I enjoyed a wonderful salmon chowder. I wanted to duplicate it, so I put this recipe together, using salmon we had purchased in Alaska. It's a thick hearty soup. -Barbara Harrison, Ringoes, New Jersey

This recipe is:

Quick




    * 2 Servings
    * Prep/Total Time: 30 min.



Ingredients

    * 2 small red potatoes, cubed
    * 1/2 medium carrot, finely chopped
    * 1/4 cup finely chopped onion
    * 2 tablespoons butter
    * 2 cups half-and-half cream
    * 1 pouch (6 ounces) boneless skinless pink salmon
    * 1/2 cup fresh or frozen corn
    * 1/4 teaspoon dried rosemary, crushed
    * 1/4 teaspoon dried parsley flakes
    * 1/4 teaspoon salt
    * 1/8 teaspoon pepper
    * 1/8 teaspoon rubbed sage
    * 1/8 teaspoon dried thyme



Directions

    * In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through. Yield: 2 servings.


Nutrition Facts: 1 serving (1 cup) equals 592 calories, 39 g fat (25 g saturated fat), 181 mg cholesterol, 963 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g protein.



Anniversary Chowder published in Reminisce May/June 2000, p49






             Beth Layman  :)


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Friday, January 28, 2011

{soups-salads-and-salad-dressings} Bean, Bacon, Potato & Red Pepper Soup

 

* Exported from MasterCook *

Bean, Bacon, Potato & Red Pepper Soup - Lee Bailey

Recipe By :Cooking for Friends - Lee Bailey
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound hickory-cured slab bacon -- cut in 3/8" dice
do not remove rind
1 tablespoon unsalted butter
1/2 small onion -- diced
1/2 large carrot -- scrape, dice
1 small celery ribs -- diced
4 cups chicken stock
3/4 teaspoon salt
1/4 teaspoon white pepper
2 medium leeks -- cut in 1/2" circles
2 medium potatoes -- peel, 1" cubes
3/4 red bell pepper -- diced
1 can cannelini beans -- drain, rinse

In a large pot cover the bacon dice with water and simmer for 5 minutes.

Drain and press dry in paper towels. Wipe out pot and return bacon. Fry until golden and crisp over medium-low heat, about 4 minutes. Remove to a paper towel and reserve.

Discard all rendered fat except 2 tsp.; add the butter and return to heat.

When foamy, add the onion, carrot, and celery. Saute until brown, about 5 minutes.

Add the chicken stock, reserved bacon, salt, and pepper. Simmer, skimming foam, for 5 minutes.

Add the leeks and potatoes. Simmer 5 minutes then add the red bell pepper.

Continue cooking, skimming as needed, until potatoes are just tender when pierced with the point of a knife, about 5 more minutes.

Add beans and simmer for another minute or so. Correct seasoning, turn off heat, and allow the soup to sit for 30 minutes before serving.

Serves 6.

typos by Karin Baumgardner 2/13/2000

By KSBAUM@aol.com on Jun 18, 2000.

By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 2g Fat (16.1% calories from fat); 5g Protein; 22g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1717mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

NOTES : "I have soup at least 3 times a week and I make it out of anything handy. Here is one of my favorites. You may make this soup with sweet potatoes and other types of dried beans. Use whatever you've got." -

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{soups-salads-and-salad-dressings} Barbecued Bean Soup

 

* Exported from MasterCook *

Barbecued Bean Soup

Recipe By :Rival Crock-Pot cookbook
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound great northern beans -- soaked
2 teaspoons salt
1 medium onion -- chopped
1/8 teaspoon ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce

Place all ingredients in CROCK-POT except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to CROCK-POT. Stir in barbecue sauce before serving From Rival Crock-Pot cookbook, date unknown

MasterCook formatted by Martha Hicks 4/99 using MC_Buster & NTP.

By Martha - Mega-bytes@msn.com on Apr 12, 1999.

By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 874 Calories; 56g Fat (57.9% calories from fat); 39g Protein; 53g Carbohydrate; 16g Dietary Fiber; 115mg Cholesterol; 1058mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 7 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

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Thursday, January 27, 2011

{soups-salads-and-salad-dressings} Prayers for Samuel

 

I'm so sorry to hear about your nephew.  That is REALLY tough when a child is diagnosed such as he was.  My prayers are going up as I sit here.  Keep us posted.


Btw, I am a new member of the group.  I guess I was "led" to where prayers are needed.

Pam/Ohio


--
I'm 56 years old, and I finally figured out what I wanted to be when I grow up:  A GRANDMA.  Thank you, God.  

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Wednesday, January 26, 2011

{soups-salads-and-salad-dressings} OT: Prayer request

 

My cousin's 9 year old son was just diagnosed with an inoperable brain tumor. The dr's have given him 4 months to live but his family is on their way to St. Jude's! Please keep young Samuel Tyler in your thoughts and prayers. Maybe we can help him beat this thing!

Thanks

Tamara

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Tuesday, January 25, 2011

{soups-salads-and-salad-dressings} Italian Spinach Salad Recipe

 

Italian Spinach Salad Recipe


A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. —Cathy Desper, Staunton, Virginia

This recipe is:

Quick




    * 10 Servings
    * Prep/Total Time: 15 min.


Ingredients

    * 1/3 cup olive oil
    * 1/3 cup balsamic vinegar
    * 2 garlic cloves, minced
    * 2 teaspoons Italian seasoning
    * 2 packages (6 ounces each) fresh baby spinach
    * 1 cup grape tomatoes, halved
    * 4 green onions, sliced
    * 1/2 cup shredded part-skim mozzarella cheese
    * 1/2 cup salad croutons


Directions

    * In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside.
    * Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons. Yield: 10 servings (2/3 cup vinaigrette).


Nutrition Facts: 1 serving equals 104 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 75 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


Italian Spinach Salad published in Simple & Delicious December/January 2011, p79





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{soups-salads-and-salad-dressings} Cheddar SeafoodChowder Recipe

 

Cheddar Seafood Chowder Recipe


Shrimp and scallops make this thick, cheesy and chunky chowder extra-special. It's packed with veggies, and the crispy bacon makes a yummy garnish. —Taste of Home Test Kitchen




    * 6 Servings
    * Prep: 15 min.
   * Cook: 20 min.


Ingredients

    * 6 bacon strips, chopped
    * 2 celery ribs, finely chopped
    * 1/2 cup chopped sweet orange pepper
    * 1 small onion, finely chopped
    * 2 garlic cloves, minced
    * 1/4 cup all-purpose flour
    * 1 can (14-1/2 ounces) chicken broth
    * 2 cups 2% milk
    * 2 medium red potatoes, cubed
    * 1 teaspoon seafood seasoning
    * 1/4 teaspoon salt
    * 1/2 pound uncooked medium shrimp, peeled and deveined
    * 1/2 pound bay scallops
    * 1-1/2 cups (6 ounces) shredded cheddar cheese


Directions

    * In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
    * In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.
    * Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
    * Add shrimp and scallops; cook and stir for 3-4 minutes or shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon. Yield: 6 servings.


Nutrition Facts: 1 cup equals 372 calories, 21 g fat (11 g saturated fat), 111 mg cholesterol, 1,024 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein.


Cheddar Seafood Chowder published in Simple & Delicious December/January 2011, p76





Tip

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.





             Beth Layman  :)


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