Butternut Squash Soup with Apples

October 30, 2015 Leave a Comment
Butternut Squash Soup with Apple

Butternut Squash Soup with Apple

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…

 

Butternut Squash Soup with Apples Recipe

 

Butternut Squash Soup with Apple

1 shallot

1 clove garlic

¼ cup water

3 cups cored, peeled and cubed butternut squash

2 cups reduced-sodium, fat-free chicken broth

¾ cup apple cider

¼ cup plain non-fat yogurt

½ of an apple

 

Mince the shallot and garlic.  Pour the water into a soup pot, and cook them until soft, about 2 minutes.  Add the squash and the broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

In a blender or food processor, blend the mixture.  Add the cider and yogurt and continue.  Put the soup back into the pot.  Dice the apple, leaving the skin in.  Reheat on low.           4-6 servings

 

(Recipe for Butternut Squash Soup with Apple, was in The Everything Soup Cookbook, 2002, 2015)

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Potato-Horseradish-Crusted Mahi-Mahi

July 8, 2015 Leave a Comment
Potato-Horseradish-Crusted Mahi-Mahi

Potato-Horseradish-Crusted Mahi-Mahi

This recipe, Potato-Horseradish-Crusted Mahi-Mahi, came from the Best of Diabetic Connect Low-Carb Recipes.

 

Potato-Horseradish-Crusted Mahi-Mahi Recipe

 

Potato-Horseradish-Crusted Mahi-Mahi

1 cup precooked shredded potatoes

1 shallot, finely chopped

1 Tbsp. prepared horseradish

1 tsp. Dijon mustard

½ tsp. garlic salt

¼ tsp. freshly ground pepper

1 ¼ lb. mahi-mahi, skin removed, cut into 4 portions

4 tsp. reduced-fat mayonnaise

1 Tbsp. canola oil

1 lemon, quartered

 

Combine potatoes, shallots, horseradish, mustard, garlic salt and pepper in a medium bowl.  Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth (1/4) of the potato mixture, pressing the mixture onto the fish.

Heat oil in a large nonstick skillet over medium-high heat.  Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes.  Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more.  Serve the lemon wedges.       4 servings

 

(Recipe for Potato-Horseradish-Crusted Mahi-Mahi, Best of Diabetic Connect Low-Carb Recipes, 2015)

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Herb-Crusted Prime Rib

December 20, 2014 Leave a Comment

 

Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

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

www.tasteofhome.com

 

Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe

 

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

 

Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving

 

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

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Pistachio-Crusted Tuna Steaks

August 21, 2014 Leave a Comment

 

Pistachio-Crusted Tuna Steaks

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect.  Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish.  Choose “sushi grade” tuna steaks if you prefer a milder flavor.  Make it a meal, serve with brown rice and steamed broccolini.

 

Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil

 

Place shallot, bay leaf and wine in a small saucepan and bring to a boil.  Reduces until the wine is almost evaporated, about 5 minutes.  Remove from the heat, discard bay leaf and transfer to a small bowl.  Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor.  Process until finely ground.  Transfer to a shallow bowl.  Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat.  Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare.  Serve with the lemon-dill sauce.

 

(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)

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Shrimp & Tortellini in Tomato Cream for Two

February 14, 2014 Leave a Comment
Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

 

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

 

This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida

 

Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional

 

Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings

 

(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)

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Tomato-Cream Stuffed Chicken

January 24, 2014 Leave a Comment

 

Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

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

www.tasteofhome.com

 

For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington

 

Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed

 

Preheat oven to 400 F.  In a small bowl, combine first five ingredients.  Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin.  Sprinkle with salt and pepper.  In a large skillet, brown chicken on both sides in butter and oil.

Transfer to an ungreased 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil.  Bring to a boil over medium-high heat; cook until reduced by half.  Add cream and butter.  Bring to a boil.  Reduce heat; simmer, uncovered, until thickened, stirring occasionally.  Serve with chicken.              4 servings

 

(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)

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Cheese & Prosciutto Stuffed Chicken

December 12, 2013 Leave a Comment

 

Cheese & Prosciutto Stuffed Chicken

Cheese & Prosciutto Stuffed Chicken

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

www.tasteofhome.com

Prosciutto, sun-dried tomatoes and herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls.  They’re topped with a yummy blue cheese sauce.

        Gilda Lester                                                                       Millsboro, Delaware

 

Cheese & Prosciutto Stuffed Chicken Recipe

Cheese & Prosciutto Stuffed Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ cup spreadable garlic and herb cream cheese

4 thin slices prosciutto

¼ cup chopped oil-packed sun-dried tomatoes

8 fresh basil leaves

¼ cup flour

2 eggs

2/3 cup dry bread crumbs

3 Tbsp. olive oil

Sauce:   1 cup heavy whipping cream

1 Tbsp. finely chopped shallot

¾ cup crumbled Gorgonzola cheese

¼ tsp. salt

¼ tsp. pepper

Minced fresh basil

Flatten chicken breasts to ¼ inch thickness; spread 2 tablespoons cream cheese down center of each.  Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves.  Roll up and tuck in ends; secure with toothpick.

Place flour and eggs in separate shallow bowls.  In another shallow bowl, combine bread crumbs and Romano cheese.  Dip chicken in flour, eggs and then coat with bread crumb mixture.

In a large skillet, brown chicken in oil in batches.  Place seam side down in a greased 11×7 inch baking dish.  Bake, uncovered, at 350 F. for 35-40 minutes or until a meat thermometer reads 170 F.

In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan.  Stir in the Gorgonzola cheese, salt and pepper.  Cook for 4-6 minutes or until cheese is melted, stirring occasionally.

Discard toothpicks.  Drizzle chicken with sauce; sprinkle with minced basil.

4 servings

 

(Recipe for Cheese & Prosciutto Stuffed Chicken came from Taste of Home 2013

 

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