Steak and Mushroom Phyllo Pizza

August 4, 2015 Leave a Comment
Steak and Mushroom Phyllo Pizza

Steak and Mushroom Phyllo Pizza

This recipe, Steak and Mushroom Phyllo Pizza, came from Diabetic Living Online.

 

Steak and Mushroom Phyllo Pizza Recipe

 

Streak and Mushroom Phyllo Pizza

Non-stick cooking spray

8 sheets frozen phyllo dough (18×14 inch rectangles), thawed

½ of a small red onion, chopped (about 1/3 cup)

3 cloves garlic, minced

1 Tbsp. olive oil or canola oil

8 oz. button mushrooms, sliced

12 oz. boneless beef top sirloin steak, cut into thin bite-size strips

¼ cup snipped fresh herbs such as tarragon, rosemary, basil, oregano and/or parsley

Or

1 Tbsp. dried herbs, such as tarragon, rosemary, basil oregano and/or parsley

¼ tsp. black pepper

1/8 tsp. salt

¾ shredded part-skim mozzarella cheese (3 oz.)

 

Preheat oven to 370 F.  Lightly coat a large baking sheet with nonstick spray.  Place one phyllo sheet on baking sheet.  Lightly coat phyllo with nonstick spray. Top with second sheet; lightly coat with nonstick spray.  Repeat with remaining phyllo sheets.  Roll up phyllo edges to form a rim.  Bake for 15 minutes.

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium-high heat for 2 minutes.  Add mushrooms.  Cook for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally.  Remove mixture from skillet and set aside.

In the same skillet cook steak for 2 to 3 minutes until meat is slightly pink in the center, stirring occasionally.  Stir in herbs and sprinkle with salt and pepper.  Remove from heat.

Top phyllo with the meat mixture, mushroom mixture, and the cheese.  Bake for 10 minutes more or until phyllo is golden brown and cheese is melted.

 

(Recipe for Steak and Mushroom Phyllo Pizza, Diabetic Living, 2015)

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Coconut Curry Shrimp & Vegetables

May 15, 2015 Leave a Comment

 

Coconut Curry Shrimp & Vegetables

Coconut Curry Shrimp & Vegetables

This recipe, Coconut Curry Shrimp & Vegetables is from Diabetes Self-Management.  This recipe is sooooo good that I’ve made it 3 times already since Easter.

 

Coconut Curry Shrimp & Vegetables Recipe

 

Coconut Curry Shrimp & Vegetables

2 tsp. cooking oil

3 cups assorted fresh vegetables (broccoli florets, bell pepper and zucchini strips, sliced carrots and/or sliced fresh mushrooms)

2 large shallots, finely chopped or one large onion

3 tsp. minced garlic

1 Tbsp. flour

2 tsp. curry powder

¼ tsp. salt

¼ tsp. ground red pepper

1 cup fat-free reduced-sodium chicken broth

½ cup reduced-fat coconut milk

¾ lb. peeled and deveined medium raw shrimp

 

Heat oil over medium-high heat in a large, deep nonstick skillet.  Add vegetable, shallots and garlic; cook 2 minutes.

Stir in flour, curry powder, salt and ground red pepper; cook 1 minute, stirring constantly.

Stir in broth and coconut milk; cook and stir until thickened and bubbly.   Stir in shrimp; return just to boiling.  Reduce heat; simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.

4 servings

 

(Recipe for Coconut Curry Shrimp & Vegetables came from Diabetes Self-Management, 2015)

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Cream of Mushroom Soup

January 11, 2015 Leave a Comment

 

Cream of Mushroom Soup

Cream of Mushroom Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Cream of Mushroom Soup Recipe

 

Cream of Mushroom Soup

½ lb. fresh mushrooms, any kind

1 medium size yellow onion

3 Tbsp. oil

3 Tbsp. flour

2 cups Kitchen Basics Beef or Chicken Stock

2 cups total of milk, cream, plain yogurt, and/or sour cream

 

Slice the mushrooms, including the stems, and dice the onion.

In a soup pot, heat the oil.  Sauté the onion on medium heat for 3 minutes.  Add the mushrooms and cook for 3 more minutes, stirring constantly.  Remove from the heat and allow the mixture to cool slightly.

Shake the flour over the mushroom mixture and whisk to blend.  Stir in the broth and whisk in the dairy product(s).  Heat thoroughly on a low to medium temperature.

 

(Recipe for Cream of Mushroom Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Calzone Pinwheels

December 27, 2014 Leave a Comment

 

Calzone Pinwheels

Calzone Pinwheels

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe

 

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

 

In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers

 

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)

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Bacon-Wrapped Chicken Kabobs

August 13, 2014 Leave a Comment

 

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs Recipe

 

Bacon-Wrapped Chicken Kabobs

Basting Sauce:      ½ cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)

½ cup lower sodium soy sauce

2 Tbsp. honey

½ tsp. POWDERED GINGER

1 clove garlic, minced (or ¼ tsp. PENZEYS MINCED GARLIC)

2 large boneless, skinless chicken breast (about 1 lb.), cut into 1 inch pieces

½ lb. bacon strips, cut into thirds

1 lb. medium mushrooms

1 large onion, cut into 1 inch pieces

1 large green or red bell pepper, seeded and cut into 1 inch pieces

10-12 wooded 8 inch skewers (soak in water for 30 minutes before grilling)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic.  Heat over medium until boiling.  Boil the sauce, stirring frequently, until it is reduced by half its volume.  Set aside and let cool.

Wrap each piece of chicken with a piece of bacon.  Thread each skewer alternately with chicken, onion, mushroom and pepper.  Grill the kabobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level.  The kabobs can also be broiled on high with the pan set several inches from the heat source.  In that case, turn several times, basting each time, and watch closely.          5-6 servings

** Serve over white or brown rice.

 

(Recipe for Bacon-Wrapped Chicken Kabobs was in Penzeys Spices catalog)

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Mushroom Broccoli Quiche

May 31, 2014 Leave a Comment
Mushroom Broccoli Quiche

Mushroom Broccoli Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I take this dish to many of my family’s picnics because it’s always such a hit.  Serve it at any time of day.  Quiche makes a great side or meatless main course—and, of course, it’s a tasty addition to brunch.

                        Edie DeSpain                                                                     Logan, Utah

 

Mushroom Broccoli Quiche Recipe 

Mushroom Broccoli Quiche

Pastry for single-crust pie (9 inches)

3 eggs

2 cups of 2% milk

1 Tbsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped fresh broccoli

½ cup sliced fresh mushrooms

2 green onions, chopped

1 cup (4 oz.) shredded Swiss cheese

 

Preheat oven to 425 F.  On a floured surface, roll pastry dough to fit a 9 inch pie plate.  Trim and flute.

Line unpricked pastry with a double thickness of foil.  Fill with pie weights.  Bake 15-20 minutes or until light golden brown.  Remove foil and weights; bake 3-5 minutes or until golden brown.  Cool.  Reduce oven setting to 350 F.

In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne.  Stir in broccoli, mushrooms and green onions.  Sprinkle cheese over crust; pour egg mixture over cheese.  Bake 60-65 minutes or until a knife inserted near the center comes out clean.            8 servings

 

(Recipe for Mushroom Broccoli Quiche was on www.tasteofhome.com, 2014)

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Meatball Skillet Meal

May 16, 2014 Leave a Comment

 

Meatball Skillet Meal

Meatball Skillet Meal

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With colorful vegetables and nicely seasoned meatballs, this tasty meal-in-one offers a lot of flavors for a little cash.

           Donna Smith                                                                     Victor, New York

 

Meatball Skillet Meal Recipe

Meatball Skillet Meal

½ cup finely chopped fresh mushrooms

1/3 cup quick-cooking oats

2 Tbsp. finely chopped green pepper

2 Tbsp. finely chopped onion

2 Tbsp. dried parsley flakes

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

1 lb. ground turkey

4 medium carrots, sliced

1 small zucchini, sliced

1 can (14.5 oz.) diced tomatoes, undrained

4 cups hot cooked rice

 

In a large bowl, combine the first 10 ingredients.  Crumble turkey over mixture and mix well.  Shape into 1 ¼ inch balls.

In a large skillet, cook meatballs over medium heat until no longer pink; drain.  Add carrots and zucchini; cook, uncovered for 5 minutes or until tender.  Stir in tomatoes; heat through.  Serve with rice.

6 servings

 

(Recipe for Meatballs Skillet Meal was on www.tasteofhome.com, 2014)

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Individual Italian Frittatas

April 6, 2014 Leave a Comment

 

Individual Italian Frittatas

Individual Italian Frittatas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The Italian word “frittata” refers to frying the egg-based dish in a skillet.  This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same delicious day or night,

          Mrs. Nancy Elliott                                                                           Houston, Texas

 

Individual Italian Frittatas Recipe

Individual Italian Frittatas

¼ cup finely chopped onion

2 tsp. olive oil

4 medium fresh mushrooms, chopped

2 thinly sliced hard salami, julienned

2 Tbsp. finely chopped roasted sweet red peppers

4 eggs

1 Tbsp. 2% milk

1 Tbsp. grated Parmesan cheese

2 tsp. tsp. minced fresh parsley

1 tsp. minced fresh chives

Dash pepper

¼ cup shredded part-skim mozzarella cheese

Chopped fresh chives, optional

 

In a skillet, cook and stir onion over medium heat until tender.  Add mushrooms; cook 2-4 minutes longer or until tender.  Divide between two greased 8 oz. ramekins.  Top with salami and red pepper.

In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins.  Bake at 400 F. for 10 minutes.

Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set.  Sprinkle with chopped chives if desired.            2 servings

 

(Recipe for Individual Italian Frittatas was on www.tasteofhome.com, 2014)

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Chicken Wild Rice Soup

April 5, 2014 Leave a Comment
Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Chicken Neapolitan

October 23, 2013 Leave a Comment
Chicken Neapolitan

Chicken Neapolitan

 

I often prepare a week’s worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities.  Serve over noodles, this moist chicken with a flavorful sauce is a favorite.

       Joan Williams                                                                   Baltimore, Maryland

 

Chicken Neapolitan Recipe

Chicken Neapolitan

8 boneless skinless chicken breast halves (4 oz. each)

2 tsp. salt

1 tsp. pepper

3 Tbsp. olive oil

1 cup chopped onions

4 garlic cloves, minced

1 lb. fresh mushrooms, quartered

2 cans (10 ¾ oz. each) condensed tomato bisque soup, undiluted

3/4 cup red wine or beef broth

1 tsp. dried basil

1 tsp. dried oregano

Hot cooked noodles or rice

Sliced ripe olives and minced fresh parsley, optional

 

Sprinkle chicken with salt and pepper.  In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.  Turn chicken; add the onion, garlic and mushrooms.     Cook 8 minutes longer or until a meat thermometer reaches  170 F.

Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2 ½ qt. baking dish.  Cool.

In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.  Cover and simmer for 5-10 minutes or until heated through.  Serve over noodles.  Garnish with olives and parsley if desired.

Pour remaining soup mixture over chicken in baking dish.  Cover and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Thaw in the refrigerator overnight.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Garnish with olives and parsley if desired.          8 servings

(Recipe for Chicken Neapolitan came from tasteofhome.com)

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