Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment
Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

 

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

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Slow-Cooked Game Day Chili

March 20, 2015 Leave a Comment
Slow Cooker Game Day Chili

Slow Cooker Game Day Chili

 

This chili I found in the coupon section of the Sunday (Long Island) Newspaper.  It will be great to make for the upcoming basketball games…just buy all the ingredients in the morning…make the chili…then in 3 hours your Slow Cooker Game Day Chili will be ready to eat.

 

Slow-Cooked Game Day Chili Recipe

 

Slow-Cooked Game Day Chili

1 lb. lean ground beef or turkey

1 medium green bell pepper, chopped

1 small onion, chopped

2 can (15 oz. each) red kidney beans, undrained

2 packages (1.25 oz. each) chili seasoning mix

1 can (15 oz.) tomato sauce

1 can (10 oz.) diced tomatoes and green chilies

Cheese and sour cream

 

Open slow cooker liner and place it inside a 5 to 6 ½ quart slow cooker bowl.  Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink.  Drain well.

Place beef mixture into slow cooker liner.  Combine remaining ingredients in a medium bowl.  Pour over beef mixture; gently stir with wooden or plastic spoon to combine.  Place lid on slow cooker.

Cook on high for 3 hours until heated through.  Carefully remove lid to allow steam to escape.  Serve food directly from slow cooker liner.  Do not lift or transport liner with food inside.  Cool slow cooker completely; remove liner and toss.

 

(Recipe for Slow-Cooked Game Day Chili was on www.tasteofhome.com, 2015)

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French Cheddar Soup

February 17, 2015 Leave a Comment

 

French Cheddar Soup

French Cheddar 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…

 

 French Cheddar Soup Recipe

 

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

 

Finely chop the onion, green pepper, celery and carrots.  Grate the cheese.

Heat the butter in a soup pot.  Sauté the vegetables on medium for 10 minutes, stirring frequently.  Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture.  Pour in the sherry and chicken broth.  Bring the mixture to a boil, stirring constantly.  Add the cheese and stir until it melts.  Drizzle in the milk, stirring all the time.  Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley.  Salt and pepper the soup to taste.  Ladle the soup into bowls, garnish with the parsley and serve.          6 servings

 

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Turkey Chowder

November 30, 2014 Leave a Comment
Turkey Chowder

Turkey Chowder

 

I found this recipe for Turkey Chowder, in “The Everything Soup Cookbook”, this book has 300 mouthwatering recipes.  It’s one way to use up your leftover turkey.

Turkey Chowder Recipe

Turkey Chowder

1 onion

2 stalks celery

1 green bell pepper

3 carrots

3 russet potatoes

2 Tbsp. butter

2 cups chicken broth

3 cups cooked turkey, cubed

1 cup corn kernels

3 cups milk

¾ tsp. thyme

Salt and pepper

Fresh chopped parsley

 

Thinly slice the onions and celery, chop the bell pepper, slice the carrots and dice the potatoes.

In a soup pot, heat the butter on medium heat.  Add the onion and green pepper, sautéing for 4 minutes.  Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 minutes more minutes.

Add the potatoes and celery, simmering the mixture for an additional 12minutes.

Stir in the turkey, corn kernels, milk and thyme; salt and pepper to taste.  Heat gently, but thoroughly.  Garnish with parsley and serve.

** For the chicken broth I use Fat Free and Lower Salt (50% less sodium).

 

(Recipe for Turkey Chowder was in The Everything Soup Cookbook, 2002,  2014)  

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Shrimp Chili Cornbread Casserole

November 5, 2014 Leave a Comment

 

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole is from Diabetic Connect.  Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead.  The dish serve 12, so it’s just right for serving to a crowd gathered to watch a Sunday game on TV.

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. salt

2 cans (14 oz.) no-salt-added diced tomatoes

1 ½ lbs. raw shrimp, (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping:      1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To prepare filling:  Heat 2 teaspoons oil in a Dutch oven over medium heat.  Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring, for 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To prepare cornbread topping:  Whisk cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl.  Whish milk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Drop by heaping tablespoons over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

Bake, let cool for 1 hour, cover with parchment the foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole came from Diabetic Connect, 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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Low-Carb Chili

January 9, 2014 Leave a Comment
Low-Carb Chili

Low-Carb Chili

This recipe, Low-Carb Chili is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make CHILI.  This chili is made with allspice, cinnamon, cumin, hot pepper flakes…it will give your chili a great taste.

 

Low-Carb Chili Recipe

Low-Carb Chili

1 quart water

2 lb. extra ground beef (5 % fat) or ground turkey

1 tsp. ground cinnamon

1 tsp. ground cumin

1 medium onion, chopped

1 tsp. Worcestershire sauce

2 medium garlic cloves, mashed

2 tsp. salt (optional)

2-3 Tbsp. chili powder

1 tsp. black pepper

½ tsp. HOT pepper flakes

½ tsp. ground allspice

6 oz. tomato paste

3 bay leaves

4 oz. canned mushroom slices, drained (or fresh, cooked)

¾ cup chopped green bell peppers, chopped

 

Brown meat, drain off fat.

Add remaining ingredients, bring ti a boil.  Simmer for 3 hours, stirring occasionally.

 

(Recipe for Low-Carb Chili came from Diabetic Connect, 2013)

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Tortellini Soup with Sausage

October 22, 2013 3 Comments

 

Tortellini Soup with Sausage

Tortellini Soup with Sausage

Crisp, cool weather calls for warm, hearty soup like this dish.

                                  Barbara Onofrey is from Pennsylvania

                                                                

Tortellini Soup with Sausage Recipe

 

Tortellini Soup with Sausage

1 lb. mild Italian sausage (or 1 lb. ground pork mixed with 1 Tbsp. ITALIAN SAUSAGE SEASONING)

1 cup chopped onion

1 clove garlic, minced

5 cups beef broth (or 5 cups water mixed with 2-3 tsp. BEEF SOUP BASE)

1/2 cup water

½ cup dry red wine (or ¼ cup balsamic vinegar + ¼ cup water)

1 28 oz. can chopped tomatoes

1 cup thinly sliced carrots (2 medium carrots)

½ tsp. CALIFORNIA BASIL

½ tsp. TURKISH OREGANO

1 can (8 oz.) tomato sauce

1 package (16 oz.) tortellini (fresh or frozen)

1 medium green bell pepper, chopped

1 ½ cups sliced zucchini (1 medium)

¼-1/2 cup freshly grated Parmesan cheese

 (* Penzeys spices)

 

In a stock pot, brown the sausage over medium-high heat, about 5 minutes, breaking it up and turning it over a few times during cooking.  Drain well, leaving ½ tsp. of drippings in the pot.  Set the sausage aside.

Reduce heat to medium, add the onion and garlic to the pot and cook until tender, 5-7 minutes, stirring regularly.  Add the broth, water, wine, tomatoes, carrots, HERBS, tomato sauce and sausage.  Bring to a boil and then reduce the heat to low and simmer, uncovered, for 30 minutes.  Skim off any fat.  Add tortellini and bell pepper, cover and simmer 15 minutes.  Add zucchini and simmer another 20-30 minutes.  Serve with Parmesan cheese and crusty bread.           12 servings

 

(Recipe for Tortellini Soup with Sausage was in the Penzeys Spice Catalog.)

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Italian Sausage Pasta with Basil

December 29, 2012 Leave a Comment

 

 

Italian Sausage Pasta with Basil

Italian Sausage Pasta with Basil

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Italian Sausage Pasta with Basil/John Shea/The Greco Family “Cook”Book

Italian Sausage Pasta with Basil

1Lb. hot Italian sausage, casings removed

1 large onion, chopped

2 medium green bell pepper, seeded and chopped

4 cloves garlic, minced

1 (35oz.) can plum tomatoes, with liquid

1 Lb. Vermicelli pasta, dry (not coiled, but straight)

¾ Tbsp. dry basil

1/3 cup parsley (fresh), chopped

¾ cup parmesan cheese, grated

2/3 cup olive oil

 

Crumble the sausage into bite-sized pieces into a wide and deep frying pan.  Cook the sausage over medium heat, stirring often until meat is lightly browned.  Add onion and bell pepper; continue to cook, stirring until onion is soft, but not brown (about 5 minutes).  Spoon off and discard excess fat.

Put tomatoes into a dish and break them up with a fork/spoon into smaller pieces.  Stir the tomatoes, their liquid, and garlic into the pan.  Increase heat to medium-high and bring the mixture to a boil.  Once boiling, reduce the heat and boil gently, uncovered, stirring often, until slightly thickened (about the 10-15 minutes).

Meanwhile, cook the Vermicelli.  While Vermicelli water is boiling or while the pasta is cooking, place a large, oven-proof serving bowl into your oven, set at a low temperature (150 F.) to  get the bowl warm.  Remove the bowl from the oven and combine the basil, parsley, cheese and olive oil in the bowl.  Add the cooked Vermicelli to the bowl and mix it lightly with those ingredients (this will require 2 forks).

Top this mixture with the sausage-tomato sauce from the frying pan and mix well.  Serve with freshly grated Parmesan cheese and Italian bread.               Serves 4-6 

(Recipe for the Italian Sausage Pasta with Basil was in the Greco Family “Cook”Book. John Shea, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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