Shrimp Stir-Fry

September 14, 2014 Leave a Comment
Shrimp Stir-Fry

Shrimp Stir-Fry

 

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

www.tasteofhome.com

 

When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook.  I’ve also used chicken instead of shrimp with delicious results.  I enjoy preparing holiday meals for my family when everyone can be together.

 

Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice

 

In a skillet, stir-fry broccoli and peppers in oil until tender.  Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over rice.            3-4 servings

 

(Recipe for Shrimp Stir-Fry was on 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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Italian Chicken Pockets

June 21, 2014 Leave a Comment
Italian Chicken Pockets

Italian Chicken Pockets

 

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

www.tasteofhome.com

 

My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni.  My husband loved them so much; he insisted I ask for the recipe.

             Tricia Buss                                                                          Telford, Pennsylvania

 

Italian Chicken Pockets Recipe

Italian Chicken Pockets

¾ lb. boneless skinless chicken breast, cubed

2 Tbsp. olive oil

1 medium green peppers, chopped

1 cup sliced fresh mushrooms

1 package (3 ½ oz.) sliced pepperoni

1 cup spaghetti sauce

3 pits breads (6 inches), halved and warmed

Grated Parmesan cheese, optional

 

In a large skillet, cook chicken over medium heat in oil until no longer pink.  Add green pepper and mushrooms; cook until tender, stirring occasionally.  Add pepperoni and spaghetti sauce; heat through.

Spoon into pita bread halves.  Sprinkle with cheese if desired.          6 servings

 

(Recipe for Italian Chicken Pockets was on www.tasteofhome.com, 2014)

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Penne Beef Bake

March 22, 2014 Leave a Comment
Penne Beef Bake

Penne Beef Bake

 

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

www.tasteofhome.com

 

I had ground beef and veggies on hand so I came up with this pizza-flavored casserole.  I never expected my family to love it so much.  It’s a good way to sneak in some extra veggies for the kids.  This recipe is Diabetic Friendly!

         Jennifer Wise                                                                    Selinsgrove, Pennsylvania

 

Penne Beef Bake Recipe

Penne Beef Bake

I package (12 oz.) whole wheat penne pasta

1 lb. lean ground beef (90% lean)

2 medium zucchini, finely chopped

1 large green pepper, finely chopped

1 small onion, finely chopped

1 jar (24 oz.) meatless spaghetti sauce

1 ½ cups reduced-fat Alfredo sauce

1 cup (4 oz.) shredded part-skim mozzarella cheese, divided

¼ tsp. garlic powder

Cook penne according to package directions.  Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce, Alfredo sauce, ½ cup mozzarella cheese and garlic powder.  Drain penne; stir into meat mixture.

Transfer to a 13 x 9 inch baking dish coated with cooking spray.  Cover and bake at 375 F. for 20 minutes.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, 3-5 minutes longer or until cheese is melted.         8 serving

 

(Recipe for Penne Beef Bake was on www.tasteofhome.com, 2014)

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Creamy Reuben Soup

March 17, 2014 Leave a Comment
Creamy Reuben Soup

Creamy Reuben Soup

 

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

www.tasteofhome.com

 

I had a professor in college who loved Reuben sandwiches.  When he got the flu, I came up with this creamy soup.  He loved it!

** St. Patrick’s Day is March 17th  **

                Jay Davis                                                                             Knoxville, Tennessee

 

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

 

In a large saucepan, sauté the onion, celery and green pepper in butter until tender.  Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low.  Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil).  Stir in cheese until melted.           5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)

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Slow-Cooked Two-Bean Chili

January 28, 2014 Leave a Comment
Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

 

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

 

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

 

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)

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Family-Pleasing Turkey Chili

January 22, 2014 Leave a Comment

 

Family-Pleasing Turkey Chili

Family-Pleasing Turkey Chili

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

 

My children really love this recipe, and it’s become one of their favorite comfort foods.  It’s relatively inexpensive, and leftovers are wonderful!

          Sheila Christensen                                                                          Marcos, California

 

Family-Pleasing Turkey Chili Recipe

Family-Pleasing Turkey Chili

1 Lb. lean ground turkey

1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14 ½ oz.) reduced-sodium chicken broth

1 ¾ frozen corn, thawed

1 can (6 oz.) tomato paste

1 Tbsp. chili powder

½ tsp. Pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

Optional toppings: reduced-fat sour cream and minced fresh cilantro

In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Transfer to a 4 quart slow cooker.  Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through.  Serve.

 

(Recipe for Family Pleasing Turkey Chili was on www.tasteofhome.com, 2014)

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Sausage, Potato and Egg Breakfast Casserole

January 4, 2014 Leave a Comment
Sausage, Potatoes and Egg Breakfast Casserole

Sausage, Potatoes and Egg Breakfast Casserole

 

This dish can be prepared in advance; it can also be assembled the night before and cooked before you’re ready to serve it.

Sausage, Potato and Egg Breakfast Casserole Recipe

Sausage, Potato and Egg Breakfast Casserole

1 Lb. uncooked (sweet or hot) Italian turkey sausage

1 cup chopped onion

1 green pepper, chopped

1 (12 oz.) bag frozen shredded potatoes

5 large eggs, lightly beaten

1 ½ cups 1 percent milk

2 cups reduced-fat shredded Cheddar cheese

 

Preheat oven to 350 F.  Coat a 13×9 baking dish with cooking spray.

Squeeze sausages out of casings and into a large skillet; place over medium high and stir in onions and green pepper.  Cook, stirring, until sausage is no longer pink and potatoes are lightly browned, about 6 to 7 minutes.  Transfer with a slotted spoon to the prepared baking dish.

Whisk the eggs and milk together; stir in the cheese, potatoes and sausage mixture.  Transfer to the baking dish and bake in the center of the oven until the center is set and the top is golden brown, about 35 minutes.

(Recipe for Sausage, Potatoes and Egg Breakfast Casserole was is Newsday, December, 2013)

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Pizza Meatballs

December 6, 2013 Leave a Comment
Pizza Meatballs

Pizza Meatballs

 

Try these Pizza Meatballs – it has green pepper, mushrooms, bulk turkey, as well as ground turkey breast.  (This is Diabetic Friendly!)

Pizza Meatballs Recipe

Pizza Meatballs

1 cup fresh cremini or button mushrooms, finely chopped

½ cup finely chopped green sweet pepper

½ cup finely chopped onion

2 cloves garlic, minced

¾ cup soft whole wheat bread crumbs (about 1 slice)

1 egg white, lightly beaten

1 ½ tsp. dried Italian seasoning crushed

1/8 tsp. pepper

8 oz. uncooked bulk turkey sausage

8 oz. ground turkey breast

1 cup shredded reduced-fat Italian four-cheese blend (4 oz.)

1 ½ cups low-sodium pasta sauce, heated

Preheat oven to 350 F.  Coat a large non-stick skillet with cooking spray; heat skillet over medium heat.   Add mushrooms, green pepper, and onion.  Cook for 5 to 8 minutes or until vegetables are tender, stirring frequently.  Stir in garlic and set aside.

In a large bowl combine bread crumbs, egg white, Italian seasoning, and 1/8 teaspoon pepper.  Stir in mushrooms mixture.  Add turkey sausage, turkey breast and cheese; mix well.

Line a 15×10 inch baking pan with foil.  Spray foil with non-stick cooking spray; set aside.  Using wet hands, shape meat mixture into (24) twenty-four 1 ½ inch meatballs; place in prepared pan.  Bake 20 minutes or until done (160 F.)  Serve meatballs with sauce.                      24 meatballs

 

(Recipe for Pizza Meatballs came from Taste of Home Best Holiday Recipes, December 28, 2009)

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German Vegetable Soup

October 2, 2013 Leave a Comment
German Vegetable Soup

German Vegetable Soup

 

My sister-in-law gave me this recipe – it’s a nice thick soup.  It does call for quite a few ingredients, but that is worth it!

        Gundrun Braker                                                 Burnett, Wisconsin

 

German Vegetable Soup Recipe

German Vegetable Soup

1 ½ lbs. ground beef

2 medium onions, diced

2 Tbsp. beef bouillon granules

1 cup water

Salt and pepper to taste

1 bay leaf

1 can (46 oz.) tomato or vegetable juice

3 celery ribs, diced

6 medium carrots, sliced

3 medium potatoes, peeled and diced

3 cups shredded cabbage

1 small green pepper, chopped

1 can (15 ¼ oz.) whole kernel corn drained

1 can (8 ½ oz.) peas, drained

1 can (8 oz.) cut green beans, drained

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

Dissolve bouillon in water; add to the beef mixture.  Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.

Simmer, uncovered, for 25 minutes or until vegetables are tender.

(Recipe for German Vegetable Soup came from tasteofhome.com)

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