Tuesday, March 30, 2010

Strawberry Freezer Jam

So quick and easy. I don't even like store bought jam anymore.Strawberry Freezer Jam

From: Alana DeGooyer

2 cups strawberries, crushed (how much you crush them depends on how chunky or smooth you like your jam)
4 cups sugar
3/4 cup water
1 box surejell fruit pectin

Stem and crush strawberries thoroughly. (I typically use my potato masher or blender depending how crushed I want them.) Measure 2 cups crushed fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir for 3 minutes or until the sugar is dissolved and no longer grainy. Fill all containers immediately to within 1/2" from the top. Wipe edges of containers clean and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to eat or freeze.

Sunday, March 28, 2010

Mediterranean Couscous and Lentil Bean Salad

Mediterranean Couscous and Lentil Bean Salad

From: Weight Watchers

1 cup dried lentils
1 can chicken broth (can substitute vegetable broth or water for a vegetarian option)
1 1/2 cups uncooked couscous
1 cup red pepper, diced (I usually add a bit more because I love this part of the salad)
1 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1 Tbs. dijon mustard
1 1/2 tsp. garlic, minced
1/2 tsp. pepper
1 cup crumbled feta cheese

Place lentils in a saucepan and cover with water 2" above the lentils. Bring to a boil, cover, reduce heat and simmer 25-30 minutes or until tender. (If you overcook them they will be mushy and you'll be sad.) Drain well, cool

Bring broth to a boil in a medium saucepan, gradually stir in the couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl. Stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over the couscous mixture, stir gently to combine. Stir in feta.

Friday, March 26, 2010

Rock Your World Veggie Chowder

Rock Your World Veggie Chowder

From: Cooking With Anne

1 Lg bottle V8 juice
2 cups water
4 medium tomatoes, diced
2 cups oyster mushrooms, sliced (I couldn't find these so I just added a bit extra of the other kinds of mushrooms)
2 cups shitake mushrooms, sliced
2 cups portabella mushrooms, sliced
2 cups button mushrooms, sliced
2 cups fresh carrots, chopped
2 cups broccoli, chopped
2 cups chopped cauliflower
1 cup shallots, chopped
1/4 cup fresh garlic, minced (don't worry, it won't turn out super garlicy)
2 small cans black beans, drained
1/2 cup fresh ginger, finely grated
3 Tbs. balsamic vinegar
3 Tbs. fresh squeezed orange juice
3 Tbs. Liquid Summer Hot Sauce (I just used the hot sauce I have on hand)
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
1 Tbs. ground turmeric
1 Tbs. ground black pepper
1/2 tsp. ground cumin
1 tsp sugar

Using a large soup pot, pour in the V8 and water and heat over high heat. Add all the veggies except for the ginger and bring to a rolling boil. Stirring often, continue boiling until foam begins to appear.

Add the OJ, vinegar and black beans.

Once the mushrooms have reduced, add all of the remaining ingredients and continue boiling and stirring for 1 hour until veggies are tender. Reduce to a simmer and cover. Once it thickens, about 1 hour, check seasoning for taste. Continue stirring and serve while hot.

NOTES: Don't add too much pepper as it expands when heated and may get fairly spicy!

Can serve over brown rice or with a little shredded cheddar.

If you must add salt, use sea salt or kosher salt to taste. (I definitely feel the need for salt)

Thursday, March 25, 2010

Honey Glazed Carrots and Parsnips

Honey Glazed Carrots and Parsnips

From: Treasury of Cooking Healthy

1/2 lb. carrots, peeled and cut into julienned strips
1/2 lb. parsnips, peeled and cut into julienned strips
1/4 cup fresh parsley, chopped
2 Tbs. honey

Steam carrots and parsnips for 3-4 minutes until crisp-tender. Rinse under cold running water; drain and set aside.

Just before serving, combine carrots, parsnips, parsley and honey in a large saucepan or skillet. Cook over medium heat just until heated through. Garnish with fresh parsley, if desired. Serve immediately.

Tuesday, March 23, 2010

Sweet Potato Ravioli with Asiago Cheese Sauce

These were absolutely to die for. I am head over heels in love. I kid you not.
Sweet Potato Ravioli with Asiago Cheese Sauce

From: Treasury of Cooking Healthy

3/4 lb. sweet potatoes
2 Tbs. plain nonfat yogurt
1 tsp. fresh chives, minced
1 Tbs. +1/4 tsp. fresh sage, divided
24 wonton wrappers
1 Tbs. butter or margarine
1 Tbs.+2 tsp. flour
1/2 cup skim milk
1/2 cup chicken broth (use vegetable broth for a vegetarian option.
1/2 cup shredded asiago or cheddar cheese (I used the Asiago and it was AMAZING)
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/8 tsp. ground cinnamon

Preheat oven to 350 degrees. Bake sweet potatoes for 40-45 minutes or until tender. Cool completely. Peel potatoes and mash pulp. Stir in yogurt, chives and 1/4 tsp. sage.

Place wonton wrappers on counter. Spoon 1 rounded tsp. potato mixture in center or each wonton. Spread filling flat, leaving 1/2" border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal. Place filled wontons on baking hseet and cover loosely with plastic wrap.

Bring 1 1/2 quarts water to a boil in a large saucepan. Reduce heat to medium. Add a few ravioli at a time. Don't overcrowd them or they will stick together. Cook until tender, about 9 minutes. Transfer to serving dishes with a slotted spoon.

Melt margarine in a small saucepan over medium heat. Stir in flour, cook 1 minute, stirring constantly. Gradually stir in milk and chicken broth. Cook and stir until slightly thickened, about 4 minutes. Stir in cheese, nutmeg, white pepper and cinnamon.

Spoon sauce over ravioli and sprinkle with remaining sage.

Sunday, March 21, 2010

Double Spinach Bake

Yummy yummy spinach. The best part of these were the fresh spinach noodles I made with my pasta maker. You can't get any better than that.Double Spinach Bake

From: Treasury of Cooking Healthy

8 oz. uncooked spinach fettuccine (I made my own and it was super yummy)
1 cup fresh mushrooms, sliced
1 green onion, finely chopped
1 clove garlic, minced
4-5 cups fresh spinach, coarsely chopped or 1 pkg (10 oz.) frozen spinach, thawed and drained
1 Tbs. water
1 (15 oz.) container nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1/4 cup shredded swiss cheese

Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt. Drain and set aside.

Spray medium skillet with cooking spray. Add mushrooms, green onion and garlic. Cook and stir oven medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, eggs, nutmeg and black pepper in a large bowl. Gently stir in noodles and vegetables; toss to coat evenly.

Lightly coat a 11x7" baking dish with cooking spray. Spread noodle mixture in dish. Sprinkle with swiss cheese.

Bake 25-30 minutes or until knife inserted halfway to center comes out clean.

Saturday, March 20, 2010

Tarragon Chicken Salad Sandwiches

The only other chicken salad sandwich recipe that I have had that is better than this was made by a man I knew growing up, who as far as I know still won't share his recipe. Sigh....
Tarragon Chicken Salad Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. boneless skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
1/2 cup raisins
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
2 Tbs. shallots or onion, finely chopped
2 Tbs. fresh tarragon, minced or 1 tsp. dried tarragon
1/2 tsp. salt
1/8 tsp. white pepper
6 lettuce leaves, washed
6 whole wheat buns, split

Cut chicken into scant 1/2" pieces. Combine chicken, celery, grapes and raisins in a large bowl. Combine yogurt, mayo, shallots, tarragon, salt and pepper in a small bowl. Spoon over chicken mixture; mix lightly.

Place 1 lettuce leaf in each bun. Divide chicken mixture evenly; spoon into buns.

Friday, March 19, 2010

Mediterranean Sandwiches

These were ubber yummy. Mediterranean Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. chicken tenders, cut in half crosswise (I just cut a chicken breast into bite-sized chunks)
1 large tomato, cut into bite-sized pieces
1/2 small cucumber, seeded, sliced
1/2 cup sweet onion, sliced
2 Tbs. cider vinegar
1 Tbs. olive oil or vegetable oil
3 tsp. fresh oregano, minced or 1/2 tsp. dried oregano
2 tsp. fresh mint, minced or 1/2 tsp. dried mint
1/4 tsp. salt
12 lettuce leaves, washed
6 whole wheat pita breads, cut in half crosswise

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 7-10 minutes or until browned and no longer pink in center. Cool slightly.

Combine chicken, tomato, cucumber and onion in a medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint and salt; toss to combine.

Place 1 lettuce leaf in each pita half. Divide chicken mixture into the pita bread halves.

Wednesday, March 17, 2010

Chicken and Vegetable Risotto

Chicken and Vegetable Risotto

From: Treasury of Cooking Healthy

2 cups sliced mushrooms
1/2 cup onion, chopped
4 cloves garlic, minced
1/4 cup fresh parsley, chopped or 1 Tbs. dried parsley
3-4 Tbs. fresh basil, finely chopped or 1 Tbs. dried basil
6 cups chicken broth
1 1/2 cups uncooked arborio rice
1 lb. chicken cut into 1/2" pieces, cooked
2 cups broccoli flowerets, cooked crisp-tender
4 plum tomatoes, seeded and chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbs. grated parmesan or romano

Spray a large nonstick saucepan with cooking spray and heat over medium heat until hot. Add mushrooms, onion, garlic; cook and stir about 5 minutes or until tender. Add parsley and basil, cook and stir 1 minute.

Place chicken broth in a medium saucepan; bring to a boil over high heat.

Add rice to mushroom mixture; cook and stir over medium heat for 1-2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.

Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2-3 minutes or until heated through. sprinkle with cheese.

Monday, March 15, 2010

Cider Float

This is less of a recipe and more of an idea. Jason and I took the boys last Fall to a pumpkin patch that had a little cafe sort of thing. We got a cider float and it was amazing. It was just something that had never crossed my mind to do. I will never forget the idea, trust me.Cider Float

From: Some Pumpkin Patch

1 Tall glass of cold apple cider
vanilla ice cream

I think you know how to put it together.

Saturday, March 13, 2010

Chicken Azteca

This dish really does look kind of gross, but it is oh so yummy. And let's be honest when a dish this yummy is also so quick and simple to make, you know you'll be making it again and again.Chicken Azteca

From: What We've Got Cookin'

2 (15 oz.) cans black beans, drained
4 cups frozen corn kernels (you can use canned corn too, if that's what you've got)
2 cloves garlic , minced
1 tsp. cumin
2 cups chunky salsa, divided
10 boneless skinless chicken breast halves (as always, I'm cheap and used about 1-1.5 lbs.)
2 (8 oz.) pkgs. cream cheese, cubed
add seasonings or salt as desired (I added salt and pepper)
Cooked rice
Shredded Cheddar cheese

Combine beans, corn, garlic, cumin, and half of the salsa in your crockpot. Arrange chicken breasts over top. Pour remaining salsa over the top of the chicken. Cook on high for 2 – 3 hours or on low for 4 – 6 hours.

Remove chicken and cut it in to bite sized pieces or shred. Return to crockpot. Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.

Thursday, March 11, 2010

Baked Salmon

I made this for Jason's birthday dinner. The poor man lives with a woman, me, who hates fish. Fortunately for him I love him enough to cook it for him every year for his birthday. He loved this recipe, so I am posting it for the rest of you. Baked Salmon

From: Cooks.com

2 Tbs. lemon juice
1/4 cup + 3 Tbs. packed brown sugar, divided
4 salmon fillets
1 Tbs. butter, melted
4 thin lemon slices

Preheat oven to 375 degrees. Pour lemon juice into ungreased 9x13 pan. Sprinkle with 1/4 cup brown sugar. Arrange fillets in the bottom of the dish; drizzle with butter. Bake uncovered for 15 minutes; turn. Place 1 slice of lemon on each salmon fillet and sprinkle with the remaining brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Tuesday, March 9, 2010

Chicken Scaloppine with Lemon-Caper Sauce

Chicken Scaloppine with Lemon Caper Sauce

From: Treasury of Cooking Healthy

1 lb. boneless skinless chicken breasts
3 Tbs. flour, divided
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1/2 cup chicken broth
1 Tbs. lemon juice
1 Tbs. capers, drained (I used more)
1/2 tsp. olive oil, divided

Place chicken between 2 pieces of waxed paper; pound to 1/4" thick using the flat side of a meat mallet or a rolling pin. Combine 2 Tbs. flour, pepper and chili powder in a shallow place. Dip chicken in flour mixture; lightly coat both sides.

Combine remaining flour, chicken broth, lemon juice and capers in a small bowl. (I doubled the sauce because we are saucy kind of people)

Spray a large skillet with cooking spray; heat over medium-high heat until hot. Place chicken in skillet in a single layer; cook 1 1/2 minutes. Turn over; cook 1 to 1 1/2 minutes or until chicken is no longer pink in center. Repeat with remaining chicken. Brush with 1/4 tsp. oil each time you add chicken.

Pour broth mixture into skillet. Boil, uncovered, until thickened and reduced to about 1/4 cup. Spoon sauce over chicken; serve immediately.

Sunday, March 7, 2010

Chicken and Curried Fruit

I was a little skeptical of this as it was coming together but I do love me some curry so I continued on. It was a major hit. I loved it, my hubby loved it and my kids loved it.Chicken and Curried Fruit

From: Treasury of Cooking Healthy

6 honeless skinless chicken breast halves (As I've mentioned before I'm cheap and so we only use about 1-1.5 lbs. of chicken breast, and I cut the chicken in strips.)
1 cup mixed diced dried fruit (I used a tropical fruit blend and picked out the coconut)
1/2 cup chopped onion
1/4 cup chopped chutney
3 cloves garlic, minced
1 to 1 1/2 tsp. curry powder
1 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. ground allspice
2 1/2 cups chicken broth
1/2 cup dry sherry or apple juice
3 cups hot, cooked white rice or couscous

Preheat oven to 350 degrees. Arrange chicken, breast side up, in a single layer in a 9x13 pan. Place dried fruit around chicken. Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in a medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit.

Cover and bake for 30 minutes. Uncover; bake for about 15 minutes or until chicken is no longer pink in the center.

Remove chicken from the pan;arrange over rice. In a food processor or blender, combine half of the fruit and half of the liquid mixture from the pan; process until smooth. Spoon over chicken. Discard remaining liquid. Arrange remaining fruit over the chicken.

Friday, March 5, 2010

Whole Weat Herb Bread

This bread is pretty easy and super yummy. I made it a few times within a week because the hubby loved it so much. The first time I made it I used all-purpose flour simply because I wasn't paying attention and it was still fabulous, which is what is pictured. The whole wheat version was better however. We loved eating this with the Carrabba's Bread Dipping SeasoningWhole Wheat Herb Bread

From: Treasury of Cooking Healthy

2/3 cup water
2/3 cup skim milk
2 tsp. sugar
2 tsp. active dry yeast
3 egg whites, lightly beaten
3 Tbs. olive oil
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano leaves
4-4 1/2 cups whole wheat flour

Bring water to a boil in a small saucepan. Remove from heat; stir in milk and sugar. Let mixture cool to 110-115 degrees; add yeast. Mix well; let stand 10 minutes or until bubbly.

Combine egg whites, oil, salt, basil and oregano in a large bowl until well blended. Add yeast mixture; mix well. Add 4 cups flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky. Knead for about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Form into a ball. Place dough in a medium bowl sprayed with cooking spray. Turn dough so all sides are coated; cover with a towel. Let rise in warm place about 1 hour or until doubled in size.

Preheat oven to 350 degrees. Punch dough down and place on a lightly flour surface. Divide into 4 pieces and roll each piece into a ball. Lightly spray a cookie sheet with cooking spray. Place dough balls on prepared baking sheet. Bake 30-35 minutes until golden brown and loaves sound hollow when tapped with your finger.

Wednesday, March 3, 2010

Green Chili Soup with Spicy Baked Wontons

This was super yummy, especially with the wontons. The wontons were a little much for my 4 year old. My two year old however horked them down.Green Chili Soup with Spicy Baked Wontons

From: Treasury of Cooking Healthy

1/2 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 tsp. vegetable oil
12 wonton skins
1 Tbs. margarine
1 leek (white part only), thinly sliced
1 cup celery, chopped
2 cloves garlic, minced
1/2 can chicken broth (for vegetarian version, substitute vegetable broth)
1 cup water
2 (4 oz.) cans diced green chilies, drained and rinsed
2 cups skim milk
3 Tbs. flour
1/2 tsp. ground cumin

Preheat oven to 375 degrees. In a small bowl, combine chili powder, garlic powder and onion powder. stir in 1 tsp. water and oil.

Cut wonton skins in half diagonally and place on a large cookie sheet. Brush wontons with chili powder mixture. Bake for 5-6 minutes or until crisp. Cool completely on a wire rack.

Heat margarine in a medium saucepan. Add leek, celery, garlic; cook for 4 minutes or until softened, stirring occasionally. Stir in chicken broth, 1 tsp. water and chilies. Heat to boiling.

Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 minutes.

Ladle into bowls and serve with wontons. Garnish with fresh cilantro if desired.

Monday, March 1, 2010

Taos Chicken Salad

Wowwy this was so full of flavor and oh, oh, oh so yummy.Taos Chicken Salad

From: Treasury of Cooking Healthy

3 corn or flour tortillas, cut into 1/4" strips
1 lb. boneless, skinless chicken breasts, cut into strips
6 cups washed and torn assorted salad greens
2 oranges, peeled and cut into segments
2 cups, jicama, peeled and cut into strips
1 (15.5 oz.) can pinto beans, drained and rinsed
1 cup red bell pepper, chopped
1/2 cup sliced celery
1/2 cup green onions, sliced

Lime Vinaigrette Dressing

3 Tbs. cilantro or parsley, finely chopped (I used cilantro)
3 Tbs. plain low fat yogurt
3 Tbs. orange juice
2 Tbs. lime juice
2 Tbs. white wine vinegar
2 Tbs. water
1 Tbs. sugar
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. ground cumin

Prepare lime vinaigrette by combining all ingredients in a small jar with a tight-fitting lid; shake well. Set aside in refrigerator until ready to use. Shake before using.

Spray tortilla strips with cooking spray; spread out on a cookie sheet. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.

Spray a medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.

Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in a large bowl; add chicken. Drizzle with lime vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.