Both recipe and picture were taken from Simple & Delicious magazine
Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4
Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional
Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.
Thursday, June 12, 2008
Sausage Cabbage Supper
Taken from Taste of Home magazine
Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12
Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes
Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.
Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12
Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes
Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.
Monday, May 19, 2008
Chicken Zuchinni Casserole
Ingredients:
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Directions:
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Directions:
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.
Carrot-Radish Salad
Taken from Taste of Home's Healthy Cooking April/May 2008
Ingredients:
3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins
LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1/4 teaspoon pepper
Lettuce leaves, optional
Directions: In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 124
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 356 mg
Carbohydrate: 16 g
Fiber: 3 g
Protein: 1 g
Diabetic Exchange: 1-1/2 fat, 1 vegetable, 1/2 fruit.
Ingredients:
3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins
LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1/4 teaspoon pepper
Lettuce leaves, optional
Directions: In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 124
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 356 mg
Carbohydrate: 16 g
Fiber: 3 g
Protein: 1 g
Diabetic Exchange: 1-1/2 fat, 1 vegetable, 1/2 fruit.
Garlic Butter Spread
Taken from Frugal Menus at Menus4Moms
1/2 C. margarine, softened
2-3 Tbsp. Minced garlic
Dry Parsley to taste
Combine all ingredients.
To make garlic toast: Spread on your choice of bread and toast under the broiler or in a toaster oven for a couple minutes until toasted to your family’s preference.
1/2 C. margarine, softened
2-3 Tbsp. Minced garlic
Dry Parsley to taste
Combine all ingredients.
To make garlic toast: Spread on your choice of bread and toast under the broiler or in a toaster oven for a couple minutes until toasted to your family’s preference.
Fiesta Salad
Taken from Taste of Home's Healthy Cooking April/May 2008
Ingredients:
2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons prepared reduced-fat ranch salad dressing
Directions: In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 100
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 235 mg
Carbohydrate: 16 g
Fiber: 4 g
Protein: 4 g
Diabetic Exchange: 1 vegetable, 1/2 starch, 1/2 fat.
Ingredients:
2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons prepared reduced-fat ranch salad dressing
Directions: In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.
Nutrition Facts
One serving: 3/4 cup
Calories: 100
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 235 mg
Carbohydrate: 16 g
Fiber: 4 g
Protein: 4 g
Diabetic Exchange: 1 vegetable, 1/2 starch, 1/2 fat.
Honey-Wheat Oatmeal Bread
Taken from Taste of Home's Healthy Cooking April/May 2008 issue
Ingredients:
1-1/4 cups water (70° to 80°)
1/2 cup honey
2 tablespoons canola oil
1-1/2 teaspoons salt
1 cup quick-cooking oats
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 package (1/4 ounce) active dry yeast
Directions: In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 20 slices).
Ingredients:
1-1/4 cups water (70° to 80°)
1/2 cup honey
2 tablespoons canola oil
1-1/2 teaspoons salt
1 cup quick-cooking oats
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 package (1/4 ounce) active dry yeast
Directions: In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 20 slices).
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